Updated: 03/11/2019 10:33 AM | Print Story |  Email

Cooking "Green"

Patty Morrissey has some recipes that will have you feeling the luck of the Irish!

Asparagus Gribiche – Leprechaun Legs                                                             

Roasted Asparagus
1 bundle of asparagus – spears should be on the larger side – the smaller ones get too soft quickly
1 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/2 tsp coarsely ground black pepper
Lemon juice from 1/2 lemon

Gribiche (Sauce)*
3 hard boiled eggs
3/4 tsp finely chopped garlic
2 Tbsp rice vinegar (Mizkan Seasoned Rice Vinegar is most delicious)
2 tsp Dijon mustard
1 Tbsp capers, coarsely chopped
2 Tbsp chopped Italian parsley
1 tsp fresh thyme leaves
2 tsp extra-virgin olive oil
1/4 tsp kosher salt to taste
1 Tbsp thinly sliced green tops of scallions (small green onions)

Method
Asparagus
Preheat the oven to 425F. Line a baking sheet with parchment paper. Slice off the bottom 1/3 of the asparagus and discard. Wash, dry, toss in olive oil and lay on the baking sheet. Sprinkle with salt, pepper and lemon juice.
Roast until tender, about 15 minutes.

Gribiche (Sauce)*

Remove the yolk from two of the hard boiled eggs, and place in a medium bowl. Mash thoroughly with a fork and whisk in the garlic, rice vinegar, mustard, capers, parsley, and thyme leaves.
Slowly whisk in the olive oil to emulsify. Add salt to taste - you may not need any because of the capers.
Lay the roasted asparagus on a serving dish, top with the sauce.
Julienne the remaining egg whites and egg yolk and arrange on top, laying sauce crosswise over the middle of the asparagus spears for a pretty presentation. Top with snipped green tops of the scallions. Delicious cold or warm as an appetizer or a side dish.


Corned Beef and Cabbage Soup                                                                              

Ingredients
2 medium onions, thinly sliced
3 Tbsp butter or oil
3 cups beef stock
3 cups water
1 small green cabbage, coarsely shredded (about 5 cups)
2 medium carrots, chopped bite sized
2 medium potatoes, cubed bite sized
1 stalk celery with leaves, chopped
1 14 oz. can diced tomatoes with juice
1/2 lb. deli corned beef, sliced 1/2 inch thick and then cubed
1 tsp salt
Fresh ground pepper
1 tsp caraway seeds
1 Tbsp beef soup base – (“Better Than Bouillon” is preferred)
½ lb.  shredded swiss cheese
Crema or other sour cream for topping
Fresh dill weed

Method
Saute onions in oil or butter in large soup kettle until tender. Add stock, water, cabbage, carrots, potatoes, celery, tomatoes, salt and pepper, caraway seeds, and soup base. Bring to a boil on medium high heat, then reduce heat and simmer 20-30 minutes until cabbage and other vegetables are desired tenderness. Add in corned beef and more seasonings if necessary.  Simmer 10 minutes.

To serve, place 2 Tbsp of swiss cheese in bottom of soup bowl, ladle in the soup, top with dollop of Crema (or other sour cream), and snip dill weed generously on top.