Emily's Hot Dish

I’m always excited when asparagus arrives in the grocery stores and farmers market stalls in the spring. When I was a kid I thought that I hated asparagus, but I discovered a few years ago that asparagus is DELICIOUS and I just didn’t like the way my parents prepared it: boiled and served plain. Yeesh.

Fortunately, it’s easy to make delicious asparagus in about the same time that boiling it takes, and the end result will be both tastier and more nutritious – cooking vegetables in water leeches out vitamins. 

You will need:
  •1-2 bunches of asparagus
  •2 tablespoons butter
  •1 tablespoon olive oil
  •1-2 shallots, minced
  •1 tablespoon lemon juice
  •1 ½ teaspoons Dijon mustard
  •1-2 tablespoons chopped fresh dill or 1-2 tablespoons capers, drained

Begin by washing your asparagus, then snapping off the tough ends. Chop or snap each spear into 2” pieces.

In a skillet or sauté pan, melt the butter and heat the olive oil. When the fat is hot but not smoking, add the shallot and soften for about 1 minute.

Add the asparagus to the pan and stir. Cook over medium-high heat until the asparagus bright green and tender-crisp. Add the lemon juice and the mustard and stir. Cook for about 30 more seconds, then add the dill or capers and stir again. Serve immediately. 

To veganize, replace the butter with olive oil. 

I used to think that Ranch dressing was something that only came in a bottle. The idea of making my own at home never crossed my mind. At the very least, you had to buy a packet of “ranch dressing mix” and combine it with mayonnaise and buttermilk. Until recently it never occurred to me that the contents of the packet were spices that I could combine myself at home.

Because this recipe uses fresh herbs it tastes better than bottled dressing. And because it uses yogurt to replace half the mayonnaise it’s healthier than ranch dressing. It’s so easy to make, you’ll never buy the stuff in a bottle again. 

You will need:
  • 1/3 cup buttermilk
  • 1/3 cup greek-style yogurt
  • 3 tablespoons mayonnaise
  • ½ tablespoon lemon juice
  • ½ tablespoon Dijon mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  
Mix all ingredients together. Serve. Extra dressing will keep in the fridge for at least 2 weeks. 

In my estimation, there’s no reason to ever buy salad dressing in a bottle from the store. Not only is it easy to make salad dressing at home, it’s often healthier, it tastes better, and it’s much cheaper.

Let’s take a look at a few common dressings. Today we'll make he easiest one to put together, and the one that I use most frequently: vinaigrette.  To make basic vinaigrette you’ll need three ingredients: oil, acid, and emulsifier.

The oil is easy: olive, canola, sesame, peanut, soy, etc. If you’re using a strongly flavored oil such as sesame, consider mixing it with a neutral oil like canola.

For the acid, I typically use vinegar or citrus juice. You can use any type of vinegar – balsamic, wine, rice, or whatever your favorite is. I also like to make flavored vinegar by microwaving a few tablespoons of plain white distilled vinegar or rice vinegar with a teaspoon or two of dried herbs for 15 seconds. Let it cool completely, strain, and Presto! You have tarragon (or oregano, or whatever) vinegar.

An emulsifier is a substance that holds fat and water together. When making salad dressing, the ones you’ll typically use are egg yolk, mustard, or honey.

To make the vinaigrette, mix 3 parts oil with 1 part acid and about ½ part emulsifier. For 2 servings, you’ll want to make about 4 tablespoons total, so use 3 tablespoons of oil, 1 tablespoon of vinegar, and 1 or 2 teaspoons of emulsifier. Whisk it all together. If the mixture appears to be separating, add more emulsifier and whisk some more.

If you like you can add other flavoring agents like minced herbs or spices, but you don’t have to. Add salt and pepper to taste, then toss with your greens and serve.

Note: if you’re leery of using raw egg yolk, you can coddle it to reduce the risk of food poisoning. Bring a small pot of water to boil, then put the whole egg in the water for 30 seconds. Remove with a slotted spoon, crack, and use your fingers to separate out the yolk. It will not be cooked through, but it will be slightly safer. You should also choose the freshest, most local eggs you can get your hands on. I use Steibr’s Farm Organic Cage-Free eggs, which are local to Seattle.

 Tomorrow: Buttermilk Ranch! It’s delicious, and made with yogurt! 

These mashed potatoes are everything that a mashed potato should be: fluffy, smooth, creamy, and starchy with a slight tang and buttery richness. I started making them several years ago for a Cook's Illustrated Thanksgiving (this is a traditional Thanksgiving where all the food is made from Cook's Illustrated recipes) and now it’s the only way we ever have mashed potatoes. The recipe is easily scalable so you can make a lot or just enough for two. It reheats well, so I always make enough for leftovers. If you’re making a large and complex meal, you can easily make this ahead and keep it warm in a crock-pot. 

You will need: 
  ● 1 pound potatoes
  ● ⅓ cup buttermilk
  ● 3 T butter
  ● salt

Specialty cookware: 
  ● standing mixer with paddle attachment
  ●potato ricer

The best potatoes for this are Yukon Gold. If you can't find those, another medium-starch potato will be fine. Avoid high-starch potatoes like Russets (traditional "baking potato" potatoes).

Begin by placing a large pot of salted water on the stove. Do not boil the water yet. First, peel and dice the potatoes into 1" pieces. Place the potatoes into the cold water and turn the heat to high. 

While the potatoes are boiling, melt the butter. When it is melted, slowly whisk in the buttermilk. It's ok if the cold buttermilk causes the butter to harden into little bits. Set this mixture aside. 

Boil the potatoes until they are cooked through, about 18 minutes. You will know the potatoes are done when they break apart when a paring knife is inserted. Drain the potatoes in a colander. 

Place your potato ricer over the bowl of your stand mixer. Fill the ricer with cooked potato pieces, then press them through. Repeat until all the potato pieces have been riced. 

Pour the buttermilk/butter mixture over the riced potatoes. Fit your mixer with the paddle attachment and mix the potatoes and dairy until homogenous and fluffy. Serve piping hot. 

Cauliflower is one of my favorite vegetables. It has a subtle, slightly nutty flavor and really does well in the oven. Because it’s fairly neutral, it’s easy to pair with other flavors. Here I’m tossing it with smoked paprika, but you could just as easily use curry powder, garam masala, minced garlic, or really any spice that you want. I buy my smoked paprika from World Spice Merchants. If you can’t find it at your local grocery store, you can buy it online. It tastes quite different from normal (Hungarian) paprika. It has a lovely smoky flavor that has depth and interest. Try using it on deviled eggs or dusted on top of creamy soup! 

You will need:
  • 1 head of cauliflower
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika

Begin by cutting the cauliflower into bite-size pieces. The easiest way to do this is to turn the head upside down and cut each floret off the stem, then cut each floret into smaller pieces. 

Place all the pieces of cauliflower in a bowl and drizzle the olive oil over the top. Use your hands to toss the cauliflower so that each piece is coated in oil. 

Sprinkle the smoked paprika over the cauliflower. Use your hands and toss so that each floret is coated in paprika. 

Spread the cauliflower into a single layer on a sheet pan lined with aluminum foil. Sprinkle with salt. Bake in a 375° oven for 30 minutes or until tender.