Squashtastic truly Bombastic

Some things you should know before you read the following recipes.

A) I just got bangs ("fringe" as our French foreign exchange student neighbors in Portka would say, eh Allie Mae?).

B) I just acquired some new Kitchen gadgets such as a vegetable steamer (looks like a UFO), Wire Wisk, and scale (not featured in this hot dish post). One of the happiest days of my life. Please, no one give me a Kitchen Aide mixer, I may keel over and die from cardiac arrest.

C) I'm reading this FAB book "French Women for All seasons: A year of secrets, recipes, and pleasure" by Mireille Guiliano. Basically thee best reference I have found for simple french recipes, weight loss tips, and we have lifestyle similarities in that we love indulging in wine, chocolate, and cheese. She mentions meats briefly and I dont think she truly understands, but well, theres no meat lovers I know like the hot dishers (here come the hot steppas ...Muuuurrrdurrrahh).

So for dinner tonight Dan and I had Asparagus with Mayonnaise and Spaghetti Squash with Feta and Sun-Dried Tomatoes.

Now, I must say that I personally think that Mayonnaise is the most disgusting and strange substance ever. That was before I read this book and her description of dipping the asparagus into the mayonnaise and licking her fingers had me forgetting all the years of abstaining from mayo on my sammies and the like. Also, I felt like if I made it myself it would not be as gross.

Another strange foodphobia that was conquered in this dinner was Dan's loathing for squash. On our first dinner date, I cooked him a ham hock glazed in honey mustard with a side of butternut squash and paired it with a Zinfandel. He happened to hate squash (he says its the texture). In any case, the spaghetti squash was enjoyed by both of us and we had huge amounts left over.

Now to the recipes:
Asparagus with Mayonnaise
Serves 4

Ingredients:
1 egg yolk at room temperature
1 tsp. dijon mustard
1-2 tsp sherry vinegar (I used red wine vinegar)
2/3-1 c. Canola Oil
sea salt
white pepper (I used black, but I dont discriminate)
16-24 asparagus stalks, blanched

Directions:
1. In a warmed bowl (fill it with boiling water and let stand for a few minutes..really, do this)whisk together the egg yolk, mustard, and vinegar. Slowly, by droplets, whisk in the oil until at least half has gone in (seriously, droplets are of the essence here...i allowed them to spill slowly from my measuring cup, but too much oil at a time will cause the yolk to separate and your goal is to emulsify). This mixture will continue to thicken as you mix if done properly. It will actually come out almost a similar texture to mayonnaise! Or a fluffier hollandaise.

2. Continue whisking the rest of the oil, now in a thin but steady stream until all of it is incorporated. Season with salt and pepper to taste. I couldnt get the taste right until I added cumin and ground mustard, but I also used a honey dijon mustard.

3. Serve the blanched asparagus warm on a plate. Add 2 tbs mayonnaise per person and go at it finger food styleeee!

Next Item:
Spaghetti with Feta and Sun-dried Tomatoes

Ingredients:
1 regular sized spaghetti squash
2 Tb. Olive Oil
2 cloves garlic
1/2 C. walnuts (hand crushed, just squeeze them into the dish)
1 tsp dried basil
1/4 tsp dried oregano
1/2 tsp cumin
Salt and pepper to your liking
2 oz. Crumbled feta
2 oz. sliced sun-dried tomatoes
(I think this is right, I eyeballed all of it)

Directions: Cut the squash in half. Scoop out the seeds/hairy bits (no recipes that i referenced told me to do this, but when I was cleaning it later I was thinking I should have done it earlier). Place cut side down on cookie sheet sprayed with oil. Bake at 350 degrees for 30-40mins. take out, scrape the squash out, forming spaghetti like tendrils and place in saute pan with already warmed olive oil and minced garlic. Add the rest of the spices and ingredients and combine. Heat till warmed through and serve. Yummm yumm. I have no idea how many this serves because I have enough leftovers for 2 days at least and lunch tomorrow.

Love you hot dishes. xo