THE LADY OF SHALLOTS

I've been away on vacation/visiting family so I haven't posted in awhile. When I returned from my trip, however, I had a burst of great cooking experiences. Due to copyright issues, I won't post the recipes that are not otherwise available online (in which case I've linked to them), but I do have some pictures to share. First, I made Ina Garten's " Savory Palmiers " (or see Back to Basics , 43) for a social event. I approached this with some fear as every time I open a package of puff pastry I hear this in my head. This is since my last attempt to make baked brie, which came out more like an exploding puff pastry volcano of brie. However, much to my surprise, they came out pretty darn well! My favorite part of the recipe was making the homemade pesto. All pesto is NOT alike, and Garten's recipe (or see Back to Basics , 44) is by far the best I've ever tasted! Can you really go too wrong with homemade pesto, sun-dried tomatoes, goat cheese, and...

In my attempt to use up what I enthusiastically purchase from the Farmers' Market (not always recognizing that I am cooking for two--not a small army), I have started to devise multiple recipes that are "variations on a theme." Here the theme would be scapes and asparagus (asparagi?). For the second week in a row, I've come home with scapes and asparagus. Why? Scapes have a very short season and they are good. It is Spring and I can get local organic asparagus as opposed to asparagus that has been shipped from Peru (FAIL!) scapes and asparagi have similar textures/consistencies so they cook well together So, you may remember the Sautéed Asparagus and Garlic Scapes from my last blog post. This installment of Variations on a Theme brings you: Chilled Asparagus & Scape Salad one bunch fresh asparagus, with stalk ends trimmed 1/8 - 1/4 lbs. garlic scapes, cut into one to two inch pieces 3 tbls. olive oil salt to taste white pepper to taste 1/2 cup white cooking...

One of the great joys of summer here in Somerville is the Farmers' Market in Union Square. Yesterday was the first market of the season and I made sure to get there as early as possible in order to have the best selection and avoid the afternoon rush. I'm a planner, so it is rare that I like to shop without an idea of what I'm cooking, but the Farmers' Market is a great motivator. I just picked up whatever looked good and figured I'd be creative when I got home. Yesterday's purchases included: fresh brioche, strawberries, garlic scapes, asparagus, fresh parsley , kale, and hot Italian lamb sausage from Stillman's Farm . Since the kale will keep for a bit (and I'll probably just make crisps anyway), I prioritized the scapes, asparagus, parsley and sausage. The results are the following three recipes! Enjoy! Linguine with Hot Italian Lamb Sausage & Parsley Serving: 2 generous portions 3-4 links hot italian lamb sausage, sliced 2 tbls. olive oil 3 tb...