A beautiful Spring Day in Connecticut

Grackles protecting their nests from the Hawk Weeping maple The beautiful Kay

Asparagus Soup

Asparagus season is upon us. One of the harbingers that Spring bounty is on it’s way. I am starting to be sparked with all the cooking/eating possibilities. One of my early memories is coming home on a Sunday from a day out walking, swimming, visiting was a bowl of soup. In those days Campbell’s cream of asparagus or mushroom with a slice of bread. The first time I consciously was aware of mum making asparagus soup, we were on holiday on the Canal du Midi, renting a canal boat. We bought vegetables, duck, chicken, wine from the lock keepers as we went through the locks. For lunch one day we had Asparagus - the European white - with a little melted butter. Mum kept the woody parts and slow cooked it and made a soup, with the stock from the chicken from dinner the dinner before. Eating it at dusk, as the day cooled off and the water gently lapped at the hull. For some reason that is the day of the holiday that stuck in my mind. I have tried my hand at different times at making asparagus soup. They have always been good, creamy, flavorful, people loved them. But I didn’t always love them, I am not a very creamy soup person. I have adjusted, played with my idea’s, again good, but not quite right. I wanted to spark the flavors somehow. This has been my favorite so far A good pound of asparagus, after removing the tough bits. Remove the tip inch and put to one side. Wash asparagus thoroughly, grit sits in the tips. 2 Onions - chopped, sauteed in olive oil in a large pan. Add 2/3 thin sliced cloves of garlic 1/2 thai chili thinly sliced 1 large Yukon Gold potato, peeled and quartered. Chicken stock to cover. Simmer slowly until all ingredients are cooked. Either use a wand stick, blender, or food processor to puree Add 1 1/2 cups milk 2 tablespoons of creme fraiche 2 good tablespoons of lemon juice Bring back to a simmer. Adjust the seasoning with salt and pepper. Split the asparagus tips, saute in mix of olive oil and butter. Until slightly crispy. Sprinkle on the asparagus soup as you serve.

What a difference a week of warm weather makes...

I enjoy the way the grape leaves come in Painted ferns Clematis, Lupins, Aquilegia

Harlem garden this week - why we love Perennials

Hellebores Japanese grass Painted Ferns Mints, tarragon, chives You can barely see the birds in the tree foliage

Central Park today 4/9/13

Strawberry and Raspberry Torte

While I was in Connecticut yesterday, having a lovely visit with Kay and Suzanne. Our first stop was in Fairfield at Isabel and Valentine’s Patisserie, to pick up a couple of Easter items. I was looking at their beautiful fruit tarts, and knew what I would make for Easter dessert. At some point while we were living in Berlin in the early - mid 60’s, mum started to make a fruit torte for special occasions. The base was not a sponge but a shortbread base that the Germans made. Sadly, I have no idea who gave mum the recipe, but I was always so grateful. Fruit Torte became my favorite dessert; Easter, birthdays, any time someone came for Sunday lunch, if I was asked what we should have for pudding, that was my request. When there were no berries, and that was 10 month’s of the year then. I know it’s often very hard in New York or any major city to remember or realize that fruit is seasonal. Mum would use a jar of sour cherries or canned sliced peaches, for me it never mattered what it was filled with, it was totally yummy. Served with a nice dollop of whipped cream. This morning I went and found mum’s old Kaiser torte pan in the basement. I have had it here since Mum passed 11 years ago. I cleaned and washed it. Mum rarely used a recipe, everything was feel and consistency. At some point in the my early 20’s I had watched her make the base and jotted it down. I think I even tried to make one back then, and had been unhappy with the way it turned out. Fortunately I got it right this time Torte Base 10 oz flour I teaspoon of baking soda 6oz cold butter 6 oz organic sugar Pulse together in food processor until it resembles fine breadcrumbs. Add 1 egg, pulse until combined. Spray the tin with cooking spray, add the shortbread mix to the tin, pressing it into the rim and making it reasonably flat - it will be the tart base when you turn it out. Bake in a 375 degree oven until golden about 20 - 25 minutes. Let the base cool for 10 minutes or so, then turn it out on to a cooling rack. I used strawberries and raspberries for the filling. I took 5 strawberries a handful of raspberries and mashed them with a spoon of sugar, which I spread evenly over the inner ring. I then layered the remaining strawberries and raspberries filling the tart shell. Melt a cup of redcurrant jelly and spoon over fruit allow to set. Serve with whipped cream.