Did someone say asparagus?

Our trip into Stratford last Wednesday to see a matinee performance of King Lear opened all sorts of culinary opportunities for us this weekend! Whenever we can find fresh, local foods, we get really excited, and start plotting and planning on what we are going to make and who we are going to feed it too. These days, believe it or not, that can be tricky. But by the end of the weekend, we had great success, and empty refrigerators!!

Our long drive home included several stops!
STOP #1: We stocked up on a few things at one of our favorite butcher shops, The Butcher The Baker, on Wellington St. in Stratford and were able to pick up some savoury garlic sausage and flank steak.
STOP#2: Organic Oasis Farmstand on Erb St. We were able to find some wonderful fresh herbs, spring greens, spicy greens, rhubarb and eggs.
STOP #3: Barries Asparagus Farm ! Has anyone eaten any vegetables other than asparagus for the past 2 weeks??? It's so good when picked the same day!

FINALLY: A trip to our favourite dog walking woods near Bloomingdale, where we foraged for more ramps(wild leeks).

Saturdays feast was a late in the day substitute for going out for dinner and a movie. The guys were pushing for a night in, so Bev and Tim studied Lucy Wavermans recipe in the Globe and Mail(Saturday, May 24, 2014 ) for Scallops with Asparagus and Pesto and adapted it for the grill. Here is what they came up with. The Grilled Hangar Steak was a bonus that Tim threw in (to give more colour to the plate!).

Grilled Scallops with Asparagus and Meyer Lemon Pesto

1 lb asparagus

Pesto:
1 small meyer lemon, seeded and cut into pieces(we used an orange, since it was what we had on hand)
1/4 cup fresh basil
1/4 cup fresh mint
1 clove garlic
1/4 cup extra virgin olive oil
1/4 cup Parmigianno Reggiano, grated
salt and freshly ground black pepper
Topping:
1/2 cup fresh breadcrumbs
1 tbsp melted butter
2 green onions, finely chopped
salt and freshly ground black pepper
Scallops:
2 tbsp olive oil
8 large scallops
salt and freshly ground black pepper
Lemon juice for garnish.

To make the asparagus; Blanch asparagus for 2 minutes in boiling water, then plunge them into ice water. Cut into 2-inch pieces on the diagonal and set aside.
To make the pesto: Place pieces of lemon(or orange), basil, mint and garlic into food processor and chop coarsely. Season with salt and pepper.
For the crumble: Prehear oven to 350°F. Toss breadcrumbs with melted butter and green onions and spread out on a baking sheet. Season with salt and pepper and bake until crispy, 5-10 minutes.
For the scallops: Preheat the barbecue on MEDIUM-LOW for 10 minutes. Oil the grids well with sunflower or vegetable oil and increase the temperature to MEDIUM.  Pat the scallops dry, brush with olive oil and season with salt and pepper.  Grill the scallops quickly, about 2 minutes per side, treating them gently.
To assemble, place a tbsp of pesto on each plate and top with asparagus pieces. Place 2 scallops over the asparagus and squeeze fresh lemon juice over top. Sprinkle with green onion/breadcrumb mixture and serve.

Before digging in, fill the wine glasses!

Sundays dinner was a delicious end to a busy day. The flank steak marinated all day, and the vegetables just had to be cleaned and quickly grilled. This left lots of time for golfing, biking, dog-walking, gardening and errands in between!

Marinated Flank Steak with grilled ramps, mushrooms and asparagus

This marinade has a rich, robust flavour that holds up well against the woodsy flavour of the ramps, asparagus and mushrooms.

1/4 cup worchestershire sauce

1/4 cup olive oil

2tbsp hoisin sauce

4 cloves garlic, minced

2tsp fresh lime juice

1tsp sirachi sauce

1/2tsp dried ginger

1/2cup cilantro, chopped 

2lb flank steak

1 lb cremini mushrooms

1 lb fresh asparagus, thouroughly washed

1 lb ramps, extra thouroughly washed 

 

Combine all of the ingredients for the marinade in a large flat glass baking pan. Add the flank steak to the marinade, being sure to coat both sides with marinade. Cover with plastic wrap and let sit in the refrigerator for at least 6 hours, or overnight, if desired.

Preheat the barbecue on HIGH for 15 minutes,  then lower heat to MEDIUM. Remove the steak from the refrigerator one hour before grilling, to allow it to come to room temperature. Lift it out of the pan and pat it dry, reserving the marinade for basting as you grill . Grill the steak for 6-8 minutes per side, turning once with a pair of wide tongs. Do not pierce the flesh of the meat. Let rest for 5 minutes, then slice against the grain and serve with grilled ramps, asparagus and mushrooms.

Both ramps and asparagus need special attention to clean all of the dirt and sand that they carry!

These are quickly grilled while the steak is resting. Brush with olive oil, place over MEDIUM heat and grill for 5 minutes, turning once. Season with salt and pepper.

More wine to celebrate the first perfect spring weekend!