Skip to main content

SRC Orphan Rescue: The Savvy Kitchen

Every now and then, somehow, there are some bloggers whose Secret Recipe Club partners flake out and don't cook or post. It's a horrible feeling to be left out, so when that happens, the group organizers put a call out for some quick cooking. I was happy to step-in today and help make sure that The Savvy Kitchen was no longer an orphan. Amy writes that cooking is her hobby and that her goal is to have her blog be an outlet for all the new recipes she tries as well as a compilation of her family's favorite dishes.

There were so many of her recipes that I wanted to try, but as I needed to cook and post tonight I decided to try her Roasted Asparagus with Lemon and Garlic since I knew that I had asparagus in the crisper. Funny thing: we love asparagus, but I have never roasted it. We've steamed them. We've blanched them. And we've grilled them. But we've never put them in the oven. How strange is that? Tonight we remedied that oversight and will be roasting them again in the future. So easy and so delicious, Amy!


When I have more time, I am going to make her Italian cream cake. Che squisito!

1 lb asparagus
olive oil
freshly ground sea salt
freshly ground rainbow pepper
truffle salt (I swapped this for the garlic powder that Amy used)
juice from one lemon.

Preheat the oven to 450 degrees. Trim off the end of each asparagus stem and discard. Place the asparagus in a baking dish. Drizzle with olive oil and sprinkle with the sea salt, pepper, and lemon juice. Toss well to coat. Bake for 15 to  20 minutes until tender. Serve hot, sprinkled with some truffle salt.


Comments

  1. It's so great that you stepped up and saved the orphan. I've been orphaned a few times, I know how much it sucks to realise it.

    This looks great. I haven't grilled asparagus ever either, even though judging from what I've seen, it is pretty common. I would love some of this :)

    ReplyDelete
  2. Thank you so much for coming through! Love the asparagus, great choice!

    ReplyDelete
  3. Thank you so much for stepping up so I wasn't an orphan! That was so nice of you! I really appreciate it :) And I'm glad you liked the asparagus!

    ReplyDelete
  4. You are a saint for rescuing Savvy Kitchen and this looks soooo gooood. I can't wait for spring to try it with fresh asparagus.

    ReplyDelete
  5. This look delicious and you Camilla are amazing yes I understand the filling that nobody cook your recipe! Oh My!
    I really love asparagus!

    ReplyDelete

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t