Tag: recipes

Asparagus Egg and Bacon Salad with Dijon Vinaigrette

I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!

I’ve been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It’s perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It’s also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.

Asparagus Egg and Bacon Salad
gordon-ramsay-recipe.com
Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)

Ingredients:

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

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gordon ramsay hard boiled egg

Simple Asparagus Tart – Sorry, Mom!

I don’t often buy puff pastry to make asparagus tarts, but when I find a piece in the back of the freezer, it’s one of my all-time favorite things to do. My only real regret with this video, was not finishing it with a poached egg, and calling it a Mother’s Day brunch special. As great as this was, it would have been even more so accessorized with a runny egg.

As long as you’re pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I’ll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

The width of your tart is always going to be a little wider than the asparagus are long, as you see above; but the length is up to you, and you can use as many spears as will fit across your pan. If you’re not quite clear on what I’m saying, simply Google “asparagus tart” and you’ll see what I mean. They’re like snowflakes.

While we got a surprisingly positive response on our raw asparagus salad recipe (I really should have more faith in you), I did want to do a more classic, hot preparation as well. Asparagus is bountiful and beautiful right now, and I really hope you pick some up, possibly along with some eggs, and give this a try soon. Enjoy!

Ingredients:

6 x 9 inch rectangle of puff pasty, thawed

6 asparagus spears, blanched in well-salted wated

2 tsp melted butter

grated Parmigiano-Reggiano as needed

For the mustard sauce:

1 tbsp Dijon mustard

1 1/2 tsp crème fraiche

freshly ground black pepper and cayenne to taste
– Bake puff pastry shell at 400 F. for 10-12 minutes, or until puffed and golden-brown.
– Fill and bake another 10-12 minutes or until the pastry is browned and asparagus are tender (but not mushy!).

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Seared Sea Scallops

by Pam on March 20, 2014

I was in the mood for seafood so I went to my local grocery store to see what looked good. I saw huge sea scallops and decided to give them a try. I was looking online for recipe ideas and realized that I bought “wet” scallops instead of “dry” scallops. Scallops are sold either “wet” or “dry.” “Wet” scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and more expensive. ”Dry,” natural scallops that have not been treated with any chemicals. So, learn from my mistake, buy “dry” scallops, if possible. Luckily, I found a simple solution on America’s Test Kitchen^[1]. I soaked the scallops in a water/lemon juice/salt brine for 30 minutes to help rinse the phosphates out. I rinsed the scallops then sandwiched them between towels to soak up the excess liquid. I simply seasoned them with sea salt and freshly cracked pepper before searing them in a little butter. They turned out great. My daughter was not a fan of the scallops which surprised me because she loves sushi. My son said they were good until the next day when he told me that he actually didn’t like them. Thankfully, my husband and I both thought they were delicious. I served these scallops with the Caramelized Onion Orzo^[2] and the Spinach, Tomato, and Bacon Sauté^[3] for a healthy and delicious dinner.

If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. Remove the small side muscle from the scallops. Place a towel (or a few paper towels) down on a large plate. Place the scallops on the towel then cover with an additional towel (or paper towels). Press gently to remove excess water.

Add the butter to a large saute pan on medium-high heat. Season both sides of the scallops with sea salt and freshly cracked pepper, to taste. Once the pan is hot, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2- 2 minutes on each side. The scallops should have a golden crust on each side while still being translucent in the center. Serve IMMEDIATELY. Enjoy.

Print^[4]

Save^[5]

Seared Sea Scallops

Yield: 4

Ingredients:

Brine:

1 quart (4 cups) cold water
1/4 cup of lemon juice
2 tbsp table salt

Scallops:

15 sea scallops
Sea salt and freshly cracked pepper, to taste
1 tbsp butter

Directions:

If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. Remove the small side muscle from the scallops. Place a towel (or a few paper towels) down on a large plate. Place the scallops on the towel then cover with an additional towel (or paper towels). Press gently to remove excess water.

Add the butter to a large saute pan on medium-high heat. Season both sides of the scallops with sea salt and freshly cracked pepper, to taste. Once the pan is hot, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2-2 minutes on each side. The scallops should have a golden crust on each side while still being translucent in the center. Serve IMMEDIATELY. Enjoy.

Recipe and photos by For the Love of Cooking
Brine recipe from America’s Test Kitchen

References

^{^} America’s Test Kitchen (www.americastestkitchen.com)
^{^} Caramelized Onion Orzo (www.gordon-ramsay-recipe.com)
^{^} Spinach, Tomato, and Bacon Sauté (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)