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Cilantro Black Rice with Garlic Scapes and Asparagus
Cilantro Black Rice with Garlic Scapes and Asparagus
in a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water. bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed. remove from heat and let it sit covered for 10 minutes. when ready to serve, discard cilantro stems and fluff with a fork
while the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment. in a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons). turn out onto prepared baking sheet and arrange the veggies in an even layer – roast for 12-15 minutes, until cooked through, but with some bite left
in a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside
in large serving bowl, combine the rice, scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly. garnish with remaining almonds and herbs. serve and enjoy!
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Garlic Scape and Gruyere Biscuits
Garlic Scape and Gruyere Biscuits
Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and garlic scapes. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits
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Roasted Pork Loin with Carrots and Mustard Gravy
Roasted Pork Loin with Carrots and Mustard Gravy
Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
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