Food Around Kansas City

Q 39

Written By: Mary Bloch - Aug• 18•14




Q 39 is an anomaly in town. Q 39It’s one of the few restaurants in town with a focus on barbecue that has a serious array of other offerings. The award-winning chef/owner, Rob Magee, turns out some pretty awesome chicken, brisket and fall-off-the-bone tender ribs, while also serving up salmon salad, burgers, and chicken tortilla soup, among other non-barbecue options.

Walking into Q39, one immediately senses that this is not going to be a typical barbecue experience.There’s a good-looking bar upfront for sports enthusiasts and those desiring a real cocktail, an open kitchen with a wood-burning grill to cook steaks and fish, and a nicely appointed dining room with rustic but chic wood furniture. Magee’s medals and trophies grace one wall, letting customers know that this is no upstart establishment.P1020676

When my husband and I first tried Q39, I ordered a competition bbq plate and pulled pork sandwich with slaw (a la Oklahoma Joe’s Carolina style sandwich) so we could try a little of everything, including the awesome French fries.I was so excited to dig in I forgot to take photos of the untouched plate. While we enjoyed the meats, we both thought the barbecue sauce lacked the depth and thickness of those around town that we love, like Oklahoma Joe’s, LC’s and Danny Edwards. And unlike most barbecue joints, the sauce is not available tableside in big squeeze bottles.  My husband uses meat as a vehicle for his sauce, so he was less than enamored that he had to ask for more sauce 5 times, and all he got each time was a small little dipping sauce container. Hopefully, they’ll rectify that because we aren’t the only Kansas Citians who like our sauce.P1020680Competition Platter--Q 39

The Spiced Onion Straws seem to be a big seller, so we decided to get an order for “dessert”. The first few bites were tasty, but then the grease caught up with me and I let my husband finish them.Onion Straws--Q 39

On our next visit we started with the onion straws again, and the “Planet’s Best” chicken wings.Chicken wings--Q39 I still think the onion straws are too greasy, but I loved the wings. Drenched in sauce, they were meaty and a bit addictive. We also sampled that very smokey tortilla soup, the grilled chicken cobb and another one of those competition plates. The grilled chicken on the salad was charred yet tender, the bacon came in substantial chunks instead of small bits, the greens were crisp and the dressings I ordered on the side were both flavorful and homemade. My only suggestion would be to add that traditional element of avocado to add more depth to the salad.Cobb salad with grilled chicken--Q39Smoked chicken tortilla soup--Q 39

The meats and ribs on the platter were excellent, as before, but none of us at the table thought the slaw was worthy of any 3

I agree with the many fans of Q39 that it’s a welcome addition to the crowded Kansas City barbecue scene, especially if you don’t want to wait in a long line (you can make a reservation here), you’re looking for a leisurely dinner with a nice array of cocktails, beer and a decent wine list…or even a non-barbecue meal, and you prefer to be waited on rather than ordering at a counter. But, Q39 is not going to be replacing Oklahoma Joe’s or Danny Edwards’ in my heart (or stomach) anytime soon.P1020675

Q39 on Urbanspoon

Powell Garden Missouri Barn Dinner with Chef Craig Howard

Written By: Mary Bloch - Jul• 26•14

IMG_1498I haven’t had the motivation to write lately; perhaps it’s the laziness that summer induces. But I have to give a shout out to a very unique and creative dinner I attended last week at Powell Gardens.

Fittingly, Chef Craig Howard of Howard’s Organic Fare and Vegetable Patch was the guest chef, and he cooked a meal using produce and vegetables from the Powell Gardens Harvest Garden. We were lucky that it coincided with one of those beautiful spring-like evenings that we’ve been experiencing this summer. The long table is under cover though, so even on a hot evening you would at least be in the shade.Risotto Cake

Our multi-course dinner started with Baked Risotto with cherry tomatoes and zucchini noodles. A seemingly heavy way to start, but it was delightful.Beet Tartare

Next up was Beet Tartare, with cucumber, mizuna and egg. It was a riff on beef tartare, but that’s where the resemblance ended. I loved it with the bite that the mizuna gives off.Blackberry bruschetta

The bruschetta was my favorite dish of the evening. Using a multi-grain bread as the base, Chef Craig made fresh cream cheese, which he topped with blackberries and argula. The contrast of flavors was stunning.Tomato bun with ratatouille

The Tomato Bun was a play on the Momofuku pork bun. Here, a thick slice of tomato was laid inside of a soft bun and topped with ratatouille and crispy kale.Potato and Green Bean Salad--Powell Garden

The Potato and Bean salad featured red Yukon slices and three varieties of beans, with pickled fennel and spinach pesto. Lovely.

Chef Craig didn’t let up once he was in the homestretch–he made an ice cream sandwich with homemade mozzarella ice cream sandwiched between two chewy basil cookies (think chocolate chip cookie with basil pieces instead of chocolate chips). Tomato jam and a balsamic caramel dotted the plate for dipping and final decadence. A home-run.Basil cookie sandwich

Not your typical Sunday night supper.

Wines were presented family style; three whites to sample and pour at will. A sparkling rose was offered with dessert.

I went to a barn dinner last year, too, at which Patrick Ryan of Port Fonda cooked, and that was also a treat. Similar in concept but much less expensive than the dinners at Green Dirt Farm, there are only 2 or 3 of these chef dinners per season, and they always sell out. It would be smart to get on their email list so you are in the know and can sign up next year as soon as the lineup is announced. They are quickly becoming a summer highlight in my calendar.Powell GardensPowell Gardens

Cucina della Ragazza

Written By: Mary Bloch - Jun• 17•14

Cucina della RagazzaCucina della Ragazza is adorable. It’s the kind of neighborhood charmer you want to frequent, regardless of the quality of the food. In this case, fortunately, the food hits the spot so you can return again and again.Ragazza

The corner restaurant was, among other ventures, the Optical Shop of Aspen in another life. Owner Laura Norris did a terrific job with the complete redo, and I was glad to see that she kept the old brick walls. The matchbox space has a handful of tiny tables…don’t even think of going for dinner without a reservation, unless you go early enough to grab a seat at the small bar. We sat at a table for two in front of the deli case and next to the shelf of wines. Though I assume proper wine storage is not feasible due to space constraints, that means your red wine will probably be on the warm side, as ours was. But those little annoyances are easily overcome by the lovely and efficient service.Crostini at Cucina della Ragazza

We started our evening by sampling the crostini plate, with toppings including arugula and walnut pesto, velvety white beans, and garlic cream cheese with roasted peppers. Each complemented our Chianti, and whet our appetite for dinner. The menu is heavy on old-world recipes, and my husband gravitated towards the Fettucine with sausage and peppers, which he thoroughly enjoyed. I wanted a light meal, so I opted for the beet salad, served in a big bowl with arugula, gorgonzola and walnuts. Looking around the table, it was obvious that the word was out about the BIG meatball.  smothered with tomato sauce. It’s considered an appetizer but is the size of a softball, so if you don’t plan on sharing, it’s a meal in itself.Fettucine with sausage and peppers--Cucina della RagazzaP1020671

At lunchtime, the stars of the show are the panini, some hot, some sub-style. Breakfast is also served on Saturday, but not on Sunday (and Monday), Norris takes a well-deserved break before gearing up for the week.

No matter what time of day, the menu is small. I hope Norris changes it up often to keep those repeat visitors happy and sated.

Cucina della Ragazza on Urbanspoon

Nashville–Rolf and Daughters, City House and the Southern

Written By: Mary Bloch - Jun• 09•14

Nashville is making a name for itself outside of the music scene, with an increasing number of farm-to-table, casual and innovative restaurants. While recently in this fun city for a wedding, I had trouble deciding which of them to try. These are the ones I settled on (I skipped Husk because I have been to the original in Charleston):

Rolf & Daughters in Germantown has garnered much national attention in magazines like Bon Appetit as well as on the internet. So of course I had to go there fAsian chicken wings--Rolf and Daughersor one of our meals. While the former factory had undergone a very cool transformation and I enjoyed each dish, I can’t say I was bowled over by what I ate.

The Brussels sprouts salad was nice, but nothing special. Shaved and raw, dressed with lemon dressing and topped with Pecorino, it’s a dish that’s become ubiquitous. Our server raved about the Asian chicken wings, which she said had been marinated in a spicy  fish sauce concoction. I immediately thought of the wings I covet at Voltaire, but these fell short of that standard.

Pasta is a specialty of the house and we tried two that have received so many accolades. I love squid ink, so naturally I gravitated to the Squid ink canestri, shrimp, squid, pancetta, and lemon. Squid ink pasta--Rolf and DaughtersIt was indeed unique and flavorful, though it was “fishier” than I would have liked, which is odd since I love everything in the dish. The Garganelli verde, heritage pork ragout, and parmesano was outstanding. The dense pasta was the perfect foil for the thick sauce, and reminded me of Italy.  The lamb meatballs had a good flavor but were on the dry side. Next time I’ll order the Bucatini fra diavolo with octopus, rad lardo, and calabrian chili.Garganelli verde--Rolf and Daughters

City House, in the same neighborhood, was fabulous. When we walked into the charming and very rustic house in the middle of a residential neighborhood, I had a feeling we were in for a special evening. Though it was loud when just half full, we were a group of nine so hearing someone at the other end of the table was going to be an issue wherever we went. But the food more than made up for that annoyance.Grilled Octopus--City House

I started with Grilled Octopus with  Kale, Red Onion, Olive Dressing, Bread Crumbs. It sounds good but not anything special, right? Wrong. I mourned the empty plate before I had even finished the last bite. My husband’s soup with Black Eyed Peas, Turnip Greens, Tomato, Grana Padano was hearty enough to be a meal in itself, yet he almost asked for another bowl.Black eyed pea soup--City House

I had heard the pizzas were amazing, so I decided to have one sporting ingredients you don’t see atop a pizza every day–Broccoli Rabe, Montasio, Garlic, Chilies. The server asked if I wanted to add arugula and it sounded like the perfect topping, though she failed to mention the $3 upcharge.  Looking around the table, it appeared to be a lucrative suggestion for her. But the pizza was excellent so I really couldn’t complain. The pizza was thin, but thick enough to be chewy and foldable. It was charred perfectly and would appeal to anyone who’s into bread.Pizza with broccoli rabe--City House

My husband continued with the broccoli theme and had the Casareccia with Broccoli, Anchovy, Lemon, Garlic, Chilies, GMRS, Bread Crumbs. Perhaps not as innovative as the Squid ink canestri from Rolf and Daughters, but still delicious. Casareccia with Broccoli, Anchovy, Lemon, Garlic, Chilies--City House

A big group of us went to the Southern for brunch the next day. The place was hopping and, as with Rolf and Daughters and City House, reservations were a must. It’s just off the main drag in downtown Nashville and is clearly a hot spot.

Our server highly recommended the shrimp and grits, and it seemed like the thing to get in Nashville, but my husband was underwhelmed. They were incredibly rich, but without the flavor of the dish that Colby Garrelts serves up at Bluestem and Rye.Shrimp and Grits--The Southern

I ordered the Cuban, which was an egg dish not a sandwich–pork tenderloin marinated in mojo, pan-fried with black beans, yellow rice, skillet debris and two sunny side up eggs. With a few shakes of hot sauce, it was a very satisfying mid-day dish.The Cuban--The Southern

Chicken and Waffles are a big seller there, and the dish can be ordered with “hot chicken”, a signature of Nashville made famous by Prince’s Hot Chicken Shack.

As an aside that has nothing to do with food, if you’re in Nashville make sure to go to Cheekwood, a spectacularly stunning botanical garden. My friend’s son got married in one of the gardens, with the reception being held on the terrace of the mansion that was at one time the home of the Maxwell House founder and his descendants.  It was the most beautiful setting of any wedding I’ve ever been to, and my only regret was that we didn’t have time to meander through the extensive grounds. It is so worth the drive. And a perfect place to walk off some of the meals you’re going to eat in Nashville.



The Butcher of Panzano

Written By: Mary Bloch - Jun• 02•14

In honor of Dario’s visit to Kansas City this week, I’m reprinting this article. Do yourself a favor and book a dinner with him at Michael Smith while he’s here!

If you are in Tuscany, make whatever detour necessary to get to Panzano. A tiny town in the middle of Chianti, it’s home to a world-renowned butcher–Dario Cecchini.Dario, the butcher of Panzano

Dario ought to be in the movies. He’s a huge presence; full of charisma and warmth, holding court as he does from behind the counter. Walking into the shop, a staff member immediately greets customers and offers up a glass of house Chianti. He then points to a long table laden with a lovely spread of antipasto–cheese, lardo on toast, salami and fettunata (grilled bread drenched in olive oil.) It may have been 10 am when we visited, but we happily sampled their offerings.P1010554

I had read quite a bit about Dario before our trip. He’s been featured in several national magazines and the New York Times. He’d also participated in a special dinner at Michael Smith a few years ago, and Michael suggested I look him up and use his name. The minute I mentioned Michael’s name, Dario broke out into a huge grin and yelled that his wife should come out to say hello. He urged us to eat, eat, eat, and quickly cut up some chunks of the most gorgeous porchetta I’ve ever seen. He spooned some red pepper jam onto a plate, stuck toothpicks in the bite-sized pieces of pork and gestured to us to please sample it. It tasted as good as it looked, which isn’t always the case with porchetta. This was moist, tender, meaty and, except for the outer ring, not at all fatty. The jam, which I’d had before because my nephew brought me a jar after visiting Dario a couple of years ago, was the perfect condiment.

We bought a hunk of porchetta to take back to our rental house and, of course, a jar of that pepper jam. Dario asked us to stay for lunch at his restaurant next door, but since it’s an all meat affair (he does run a butcher after all) and we had too many non-meat eaters in the group, we regretfully declined. It undoubtedly would have been a lively experience and I’m sorry we didn’t stay no matter the fare.Dario's butcher shop--PanzanoPorchetta with red pepper jam--Panzano

There are actually two butchers in Panzano. The other one is in the old section of town, but ask anyone for Dario’s shop and they can direct you to his doorstep. It’s one of those memorable experiences you won’t want to miss.

The Preservation Market in Bridger’s Bottle Shop

Written By: Mary Bloch - May• 26•14

Alex Pope has done it again. Now those of us who love The Local Pig and Pigwich have a midtown option when we want our fix. Pope recently opened a food shop called Preservation Market inside Bridger’s Bottle Shop, creating a restaurant within a beer market. Here’s how it works.Refrigerated beer cases--Bridger's Bottle Shop

Bridger’s offers more than 600 bottles of beer to grab-n-go or sip in the restaurant, as well as a number of rotating beers on tap. The beer is efficiently displayed in the refrigerated cases by style and country, making it very easy to hone in on ones that may appeal to each individual. The staff is friendly and helpful, and will be happy to guide you in your selection.Menu--Preservation Market

If you want food with your beer (or without), there’s a menu tear sheet as you walk into the space where you mark what you want to eat. Hand it to a person behind the counter, pay or open a tab, and get a number to take with you to your table. Your order will be delivered to you when it’s ready. Pulled Pork and Beet salad--Preservation Market

The menu features preserved and local farmhouse foods. With an emphasis on pickled vegetables, the first salad I gravitated toward was the beet salad with pulled pork, sweet corn relish, Brussels slaw and chipotle rosemary vinaigrette. I was intrigued by the ingredients and unclear how the combination would work. But boy did it. Not only is it a beautiful salad, and much heftier than I expected, but the flavors did a wonderful balancing act. As one of the servers suggested to me, it’s like a deconstructed pulled pork sandwich, with the beets serving as the barbecue sauce. Before I tried the salad, I would have considered that description a bit of a reach, but after trying it I could definitely see his point.

Another winner, and one of many vegetarian options, was the marinated tofu salad with warm mushrooms, feta, almond spice crumble, arugula and red wine vinaigrette. In addition to a wonderful array of flavors, the presentation was stunning.Cheddar encrusted olives--Preservation MarketTofu and mushroom salad--Preservation Market

On another visit my husband and I tried a couple of small plates; cheddar encrusted olives and  flatbread with mushroom confit, caramelized onions and whipped brie. Other creative options include a chorizo tart, lamb tartar, pickled deviled eggs, as well as cheese and charcuterie plates.Wild mushroom flatbread--Preservation Market

The sandwich list is reminiscent of the Local Pig’s creativity. Options include a Buffalo chicken sandwich with wing sauce, gorgonzola ranch and fried onions, jerk chicken with manchego, habanero creme fraiche and a cashew and fig spread, lamb meatballs with marinated feta, pickles, orange preserves and yogurt sauce, and smoked pork loin with BBQ sauce, smoked provolone, sweet corn pickle and fried onion. Subway or Jimmy John’s this is not. The bread is as good as the ingredients, and all of the ingredients are mouthwatering. I enjoyed the Citrus-herb pork roast with pulled pork, swiss, spicy pickles, cilantro, raisin relish and cumin aioli. It was quite rich, but I managed to inhale it anyway. Next time I’ll ask for more pickles.P1020694

All sandwiches and salads come with a choice of barley salad, cornbread or the same awesome housemade potato chips that are served with Pigwich offerings.Barley salad--Preservation Market

Another cool thing about this place (can you tell I’m enamored of it?) is that Alex, Executive Chef Andrew Heimburger, along with General Manager and Certified Cicerone Erica Pyles will be hosting Beer Dinners the last Wednesday of every month, pairing featured wines from the bottle shop with innovative dishes from the kitchen of Preservation Market.P1020604

This innovative collaboration is just another example of how far Westport has come since its sketchy late-night reputation and spotty eateries. It’s now an area where all ages can co-exist while enjoying some awesome food and drink.

Preservation Market on Urbanspoon

D.O.C.G. Enteca by Scott Conant in Las Vegas

Written By: Mary Bloch - May• 19•14

D.O.C.G. in Las Vegas is a winner. Extremely appealing in decor with a very contemporary yet comfortable vibe, the food is equally enticing. The space is long and narrow, with brick walls and a wood-burning fireplace in the open kitchen at the end. The menu is all Italian, but goes beyond pizza and pasta, delving into grilled meats and fish as well.DOCG--Las Vega

Chef Scott Conant also owns Scarpetta, an Italian restaurant in New York City that has an outpost right next to D.O.C.G in the Cosmopolitan hotel.Crispy artichokes--DOCG

Diners can choose to order multiple dishes to pass around the table or go the more customary route of first course and entree.  In keeping with what is really a family tradition, we wanted to sample as much of the menu as possible, and ordered several dishes from each category. Since there were only three of us we had to be judicious in our selections, but we still managed to enjoy a nice variety.

Our waiter highly recommended the fried artichokes, emphasizing that they were flash-fried and not dripping in oil. He was right. And they were addictive.Beets--DOCG

The grilled octopus was charred and extremely tender and, unlike any preparation I’d ever seen since it was sliced vertically. Paired with the crispy chick peas, it was another winner.Octopus--DOCG

The mound of roasted beets, sitting atop yogurt and pumpkin seeds sounded like it might be what you see on every menu these days, but Conant managed to make it unique.

We then shared the margarita pizza and though it sounds mundane, it was anything but because of the perfect, chewy crust.Margarita Pizza--DOCG

As tempting as it would have been to order the lamb T-bone (all grilled meats are offered with your choice salsa verde, marrow and barolo, fra  diavolo butter), diver scallops or osso bucco with polenta and black kale, we decided to share a couple of pastas instead: Pici with braised duck sauce and black truffles; and Scialatielli, served “arrabbiata” with lobster & shrimp. Hands down my favorite pasta of the trip (and we had many!)Pici with duck ragu--DOCG

We also ordered grilled broccolini with garlic and chiles, but were just as happy when we realized our waiter forgot it, since we had eaten more than enough by that point.Scialatielli--DOCG

But that’s not to say we didn’t succumb when the waiter suggested we cap off our dinner with a caramel budino. At Cafe Sebastienne in Kansas City, the outrageous chocolate budino is sliced like a loaf. This was served like a pudding in a small cup,  but fortunately didn’t resemble Jello-O, and we all fought over the last spoonful.

My only complaint was that the food was not well paced. If we hadn’t sensed that and ordered each course separately, we’d have been in and out in under an hour.  As it was we still felt rushed, and barely had time to sip our wine between dishes. The wine list, by the way, had some awesome selections, but there were no bargains to be had. The offerings were as expensive as in the most expensive restaurants in Las Vegas. It would make sense in its upscale next door sister, but not here so much.IMG_0747

My hope is that Conant expands beyond Vegas and adds another D.O.C.G.’s around the country. There are many other similar concepts in other cities, but not nearly as well executed as this one.

D.O.C.G. on Urbanspoon

First Taste: Saki Asian

Written By: Mary Bloch - May• 12•14

Sakae Sushi Admittedly, I don’t think about driving to the Northland to eat. I’m usually only in the area on the way to or from the airport, and never want to stop to eat after a trip in which I spend most of my time eating! But many Facebook mentions and online pictures of Saki Asian convinced me to make the drive, which is actually no farther and probably easier than driving to Leawood from the Plaza.

The name and the pictures I had seen made me assume that this is just a sushi restaurant, but when we sat down and were handed the extensive menu I discovered that it’s an Asian restaurant serving the cuisines of China, Thailand and Japan. Since we only ordered sushi and didn’t try any of the wok dishes or the hibachi grill or the curries, I have no idea if they’ve tackled too much, but I do know that they hit a home run with the sushi.

The sushi list is extensive, and our server recommended it all so it was hard to pare down our choices. But we were delighted with what we selected; it was beautifully presented and the fish was as fresh as any you’d find on the coasts.Yellowtail Sashimi with jalapeno and cilantro--Sakae Sushi

We started with Jalapeno Yellowtail Sashimi, thick slices of yellowtail in a light and citrusy vinaigrette that allowed the flavor of the fish to sing. It’s in a different class than similar renditions of the same dish around town.

We then shared the Spider Roll, soft shell crab with eel sauce and the Sumo Roll, spicy tuna and asparagus topped with white tuna, red tuna, smelt roe and green onion. We didn’t realize at first that half of the pieces had white tuna on top and the other half had red, but fortunately we figured it out in time to sample both.Sumo Roll and Caterpiller Roll--Sakae Sushi

Service was attentive, oh-so-friendly and efficient. The restaurant personnel clearly wanted us to be happy and return. No worries, we’ll be back, and not just on our way home from the airport.

Saki Asian Restaurant on Urbanspoon

Bartolotta Ristorante di Mare

Written By: Mary Bloch - May• 05•14

If you happen to be in Las Vegas celebrating a special occasion, have I got the place for you! It’s called Bartolotta Ristorante di Mare and it’s in the Wynn hotel. Paul Bartolotta won a James Beard Best Chef award for this restaurant, and also owns nine other restaurants, all in Milwaukee. I haven’t been to any of those, but I’d bet the house they are cheaper than this one.Bartolotta

Yes, you are going to spend some big bucks, but it will be a memorable evening. The key is to reserve one of the outdoor cabanas that are situated around a lovely pond filled with floating metal balls. This comes at a price of course, a $150 per person minimum. But if you order cocktails and or wine, you’ll have no trouble crossing that threshold. Oh, and when you make your reservation, ask for Enrique to be your server; he’s a personable and charming young man from Italy. And since the menu will transport you to Italy, you might as well have the server add to that sensation.Pasta "rags" with seafood--Bartolotta

At Bartolotta, it’s all about the fish and seafood. There are plenty of other fine options, but considering the restaurant gets their fish shipped in from Italy every day and it’s still alive when it arrives, you might want to tame your carnivore urgings for the evening.

It was my husband’s birthday and since he’s an all-pasta-all-the-time kind of guy, he enjoyed three courses of pasta. I started with one of those same pastas, lasagnette con ragù di crostacei , “rags” of pasta, lobster, shrimp, crab, white wine, tomato. Bobby Flay once said it was the best pasta he’d ever eaten and, though I probably wouldn’t go that far in my praise, it was fabulous. The sauce was extremely flavorful without being overpowering so the freshness of the seafood came through, and the pasta was obviously homemade.Squid ink risotto--Bartolotta

Keeping with the seafood theme, my son had a squid ink risotto chockfull of seafood.  We both ordered the Abruzzi style seafood stew for our entree and were not disappointed. The broth was rich, and the seafood and fish swimming in it made it a feast.Abruzzi style seafood stew -Bartolotta

My husband’s other pastas included  hand made ribbon pasta with shrimp, and spaghetti with langoustine in a spicy marinara sauce. He was a happy man.pasta with langoustine and spicy marinara sauce--BartolottaP1020550

Grand tasting menus are available and served family style, which would have been a fun way to sample much of the enticing menu had pasta not been the main focus of our dinner.semifreddo--Bartolotta

They brought us a special dessert; Tahitian vanilla bean semifreddo, with dried figs in red wine syrup and bitter chocolate sauce. It didn’t sound very good when I saw it on the menu, but it was. We also ordered a variety of gelato, each better than the other. A sweet ending to a memorable evening.gelato--BartolottaOutdoor cabanas--Bartolotta

Bartolotta Ristorante di Mare on Urbanspoon

Tasty Tips

Written By: Mary Bloch - Apr• 28•14

Asparagus season is in full swing–don’t miss out on one of spring’s most versatile and tasty offerings. Select freshly picked stalks, without the chalky film at the bottom. Whether steaming, roasting or grilling, simply snap each one near the end; they will break at the proper point, where the woody and tender parts meet. Grilling is my favorite preparation. Before throwing the spears on a hot grill, dress them with olive oil, sea salt and pepper. Turn every couple of minutes until just cooked through. (Like green beans, if the vibrant green color disappears, the asparagus is overcooked.) Once off the grill, arrange on a special platter and splash with balsamic or sherry vinegar. Finally, top with shavings of Parmesan.asparagus-0071-1024x768-150x150

Alternatively, roast for 10-15 minutes in a 400-degree oven.

When the season nears its end and the stalks are more woody, use them to make soup. Cut up some scallions or leeks, sauté in olive oil or a bit of butter, add cut up asparagus stalks, reserving the tips for garnishing the soup, and add stock. When the asparagus is soft, use an immersion blender to puree. Add in the tips to cook until tender, and scoop into bowls. Top with some chopped herbs of your choosing and you’ve got an easy and healthy meal!