Tag Archives: Stephanie Izard

Asparagus, Goat Cheese, and Rhubarb Salad #SundaySupper

Asparagus, Goat Cheese and Rhubarb Salad

Welcome to Sunday Supper, where our theme is Welcome Spring!! This weekend is the first real, authentic, pleasant spring weather I’ve personally had, so I’ve spent most of my time outside by the Hoboken waterfront instead of writing up this post. Oops. I regret nothing.

Asparagus, Goat Cheese and Rhubarb Salad

If we’re talking spring in the culinary realm, which of course we are, nothing says spring more to me than two produce items: rhubarb, and asparagus. So combining them both in a light salad simply could not be more perfect for today’s theme. This salad is light yet filling, and incredibly delicious. The flavors marry perfectly, the texture is ideally contrasted to come together in one amazing bite – though you’ll take many more bites than one, trust me on that.

Asparagus, Goat Cheese and Rhubarb Salad

In short, I loved this. And now I’m going back outside before we get days upon days of April rains again. Enjoy! And be sure you check out the Spring recipes from my Sunday Supper crew!

Asparagus, Goat Cheese and Rhubarb Salad

Source: Girl in the Kitchen by Stephanie Izard

Ingredients:
1 cup white balsamic vinegar
½ cup granulated sugar
1 lb. rhubarb, sliced
¼ cup olive oil plus 2 tbs
2 lbs. fresh asparagus
Kosher salt and black pepper
4 cups baby arugula
2 oz. crumbled goat cheese
¾ cup slivered almonds, toasted

Directions:
Combine the vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved. Pour the hot liquid over the rhubarb in a medium bowl and let sit until the liquid has cooled and the rhubarb is slightly tender.
Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tbs of the rhubarb liquid with ¼ cup olive oil in a small bowl. Discard the remaining liquid or keep in the refrigerator for another use.
Preheat your grill or indoor grill pan to medium-high. Trim the asparagus spears and toss with the remaining 2 tbs olive oil. Season to taste with salt and pepper.
Grill the asparagus until tender, 5 to 7 minutes, turning once or twice. Let the asparagus cool slightly, then chop into 2-inch pieces.
In a large salad bowl, combine the asparagus pieces with the arugula, goat cheese, almonds and reserved rhubarb. Drizzle in the vinaigrette, toss to coat, and serve immediately.

Breakfast:

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Main Dish:

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Dessert:

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

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Apple-Pork Ragout over Pappardelle

pork apple ragout over pappardelle

I am such a sucker for a good pasta with red meat sauce. My mom makes a killer spaghetti with meat sauce, and it was hands down my favorite thing she made growing up. She taught me how to make it, and after a few misses learning curves, I did master it. I’ll blog it sometime.

Pork-Apple Ragout over Pappardelle

As much as I love the spaghetti and meat sauce of my youth, I do branch out and try other recipes. So today, we have this delectable meaty ragout made with pork, apples, and capers. I discovered this dish last year with my apple picking stash, but didn’t end up blogging it. Reason being, while it was initially simmering away, it looked rather odd for a meat sauce, and I was convinced the recipe wasn’t going to come together and work well, so I didn’t photograph it. One bite and I felt pretty darn stupid.

Pork Apple Ragout over Pappardelle

It’s a beautiful dish. Meaty pork, with a background hint of sweetness from the apples, and the salty bite of capers… Oh, it’s so good. And leftovers only get better. Feel free to use whatever cut of pasta you like. This would work just fine with fettuccine or linguine, and probably fine with rigatoni, too. This meal is PERFECT for fall and you definitely shouldn’t miss it. Enjoy!

Pork Apple Ragout over Pappardelle

Source: adapted from Girl in the Kitchen by Stephanie Izard

Ingredients:
1 tsp olive oil
2 oz. diced pancetta
12 oz. ground pork
1 medium onion, diced
3 garlic cloves, minced
2 medium apples, peeled and chopped
½ cup dry white wine
1 (15 oz.) can stewed or whole tomatoes, with juices
1 cup chicken stock
2 tbs tomato paste
Kosher salt and black pepper
1 lb. fresh or dried pappardelle, or other long cut pasta
2 tbs brined capers, drained
2 tbs thinly sliced basil
Grated parmesan cheese, for garnish (optional)

Directions:
Start a pot of boiling water for the pasta. Preheat a large skillet or Dutch oven over medium-high heat. Drizzle in the olive oil, then add the pancetta. Cook until browned and the fat has mostly rendered. Add the pork and cook, breaking it up with your spoon, until no traces of pink remain. Now add the onion and cook until the onion is softened and transparent, about 5 minutes. Add the garlic and apples. Cook one minute.
Pour in the wine and deglaze the pan. Simmer until the wine is reduced by three quarters.
Add the tomatoes, chicken stock, and tomato paste. Stir to combine, then hit the pan with your potato masher to crush the tomatoes and apples. Bring the mixture to a boil, then reduce to a simmer and let it go for about 15 minutes, until thickened and more uniform. If after 15 minutes it has not thickened to your liking, simply turn up the heat and let it go until it is. Don’t forget to stir occasionally during this time, as that will prevent the sauce from scorching on the bottom of the skillet. Season the sauce lightly with salt and generously with black pepper.
Meanwhile, generously salt the pasta water once it reaches a boil, drop in your pasta and cook according to package directions.
Drain the pasta and add it to the simmering sauce. Lower the heat, then add the capers and basil. Combine everything in the pot, then taste for seasoning. Adjust as necessary.
Serve with grated parmesan cheese, if desired.