Isn't cooking more fun when you actually have the space to properly prep and give food and family recipes, the attention it deserves?
Below is an island designed with "Medallion's" cabinetry and fitted with a John Boos wood chopping block. The best part of this design, is that this island could literally fit in 90% of all kitchens. It's not large, but what it lacks in size it quickly makes up in function. Can't you see this little beauty in your home? Think about it next time you are grunting about how little counter top space you have....and get this island in your home, in any color and any design!
Below is an insanely delicious sounding recipe from my new friends at "Beyond the Shaker" a local Michigan gourmet salt company. I can't wait to try this out, and thought you may enjoy it too! Many thanks to the guys at "Beyond the Shaker" for sharing this! I am a huge fan of their Truffle wet salt!
Melange of Truffled Asparagus
For this recipe you really need to trust us as the result is absolutely phenomenal. Better yet, this is very easy to prepare and the presentation adds playful fun to any meal. This flavor combination is proof that experimentation in the kitchen by even the hobby-chef can yield unbelievable results. Eggs, truffle and salt are a gorgeous trio, but add asparagus and you have a side dish that will knock the socks off anyone that tries it.
COOKWARE YOU WILL NEED
- One large pot
- A non-stick skillet
- A heat resistant spatula
- A large bowl of ice water
- 1 heaping tablespoon of Truffle Wet Salt
- 1/2 pound of green asparagus
- 2 extra large eggs
- A dollop of butter (you know what we mean)
- Cracked pepper
- Wash your asparagus and trim off the thickest part of the stalk so that each piece of asparagus is of relatively uniform length.
- Boil unsalted water (I know, insane, but you will understand why in a moment) in the large pot making sure your large bowl of ice water is closely standing-by. Add the asparagus stalks to the boiling water and watch until they become deep green (about 1-2 minutes at the most).
- Promptly transfer the asparagus to the awaiting ice bath to stop the cooking and seal in the color and crunchy texture of the blanched stalks.
- Remove the stalks from the ice bath and individually dry them with paper towel. Place them lengthwise on two small white plates and smear on top a generous amount of the Truffle Wet Salt.
- Add butter to your skillet and place on medium heat. The goal here is to make two perfect sunny-side eggs that have very runny centers. If you can cook two eggs at once in the skillet, go for it. The key is to give each egg plenty of room, so the larger the skillet, the better. Crack open the eggs and let them cook until the whites turn solid but take care to keep the yolks uncooked and runny.
Presentation is part of the fun with this dish that serves two, so gently place each egg on top of the asparagus and add a little cracked pepper over it. When serving, instruct your guests to break the yolk over the asparagus and truffle salt to let the flavors combine right before eating. You will be amazed at the glorious melding of flavor components. For a fun and spicy twist, add some of our Hot Habanero Blend to the outside edge of the plates, or use Tabasco as an alternative.
Copyright 2009 Beyond the Shaker, LLC