TIPS AND A RECIPE FOR SPRINGTIME COOKING - TIME FOR EVERYTHING NEW

Although winter seems to be hanging on in northeastern United States, we are looking ahead to everything new for this season of renewal. It is a time for new beginnings - the earth and trees are starting tocome alive again, we want to shed our heavy winter clothes and dress in what is light and bright, and, of course, try some new foods and cuisines for spring.

Make a new cuisine:
* Get rid of being in a winter rut and make one of those recipes you've been reading in that magazine. This is a wonderful time to make Latin food or another cuisine you have been wanting to make. Go ahead!

* Be inspired and get creative. Try your hand at new spring vegetables and add a light dressing - see recipes in the Free Recipe section of my website www.girlfriendsinthekitchen.com

Some suggestions:
Fiddlehead ferns are delicious steamed and added to a salad.

Fresh asparagus! I love it drizzled with olive oil, sprinkled with fresh ground pepper, salt and fresh Parmesan cheese. Bake at 375° for 10 - 15 minutes, until lightly golden and bubbly.

Hearts of Palm - add them to a salad for a fresh new taste. Delicious and different. Be sure to drain and rinse them before using.

Mushrooms, mushrooms, mushrooms! They are in stores all year but somehow, I always think of spring and mushrooms because I grew up in southeastern Pennsylvania where mushrooms abound.

In the Free Recipe section of my website, (www.girlfriendsinthekitchen.com ) you'll find my recipe for Wild Mushroom Appetizers in Phyllo Cups. So delicious and you can make it ahead. You can even use this filling for a stuffed chicken breast if you like. It makes a very tasty entrée.

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Spring Table Tips

Nothing is better than bright spring flowers to bring a feeling of joy indoors. Lighten up your room with these fresh ideas:

You can use pink ranunculus, purple irises and yellow tulips. Blue and white hydrangea, with yellow daffodils.

You know how much I love to use fresh fruits and vegetables in a centerpiece. How about 6 - 8 bright yellow lemons, some baby artichokes and an arrangement of yellow daffodils with ivy in the center?

Use eggs, grass, bunnies and whatever else you can find to set a festive Easter table. Use paper grass and hide eggs and chocolate bunnies

Use pale green, yellow, pink tablecloths or placemats and use contrasting flowers or choose two colors to set the theme.

I love to look for bargains when it comes to table linens because I like to have lots of choices. I actually found a lovely Martha Stewart tablecloth at K Mart the other day which has beautiful hydrangeas on it on a pale green background. I bought some white primroses and set it with pale green candles and the look was one of a springtime party. Experiment, get creative and lighten things up for this new season.

____________________________________________________________________ A Delicious Spring Recipe

"Cream" of Asparagus and Artichoke Soup

This is a light and delicious soup for spring. You can eliminate the cream and enjoy as is for a mouth-watering taste experience...

Makes 6 - 8 servings.

2 ½ lb fresh green asparagus
1 can artichoke hearts in water, trimmed of tough leaves and center
½ to ¾ cup chopped sweet onion
3 tablespoons unsalted butter
5 to 6 cups chicken broth, reserving 1 ½ cups
2 tablespoons of chopped fresh parsley for soup
1/2 cup crème fraîche or heavy cream- optional
1/2 teaspoon fresh lemon juice, or to taste
Fresh ground pepper
Zest of one lemon for garnish
Kosher salt - use sparingly- and test for correct taste
Additional 2 tablespoons of fresh parsley, chopped, for garnish

Directions:

Snap woody stems, and peel asparagus on inch or so up the stem if too tough. Cut into1 inch pieces.

Cut artichoke hearts into 6 or 8 pieces.

Cook onion in 3 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until translucent and softened. Add asparagus pieces, artichokes, 2 tablespoons of chopped parsley, and pepper to taste. Cook, stirring, about 5 minutes. Add about 4 ½ cups broth and simmer, covered, until asparagus and artichokes are very tender, 15 to 20 minutes. When soup is finished, use a hand-held immersion blender* and blend until smooth. (Soup will have some texture to it - just be sure there are no large lumps. Add more broth at this point only if too thick. This will thin the soup to desired consistency.) Season with salt and pepper. And bring soup back to a simmer if serving immediately.

*Or if you don't have an immersion blender, purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan, brining it back to a simmer. (If you are using them, stir in crème fraiche or cream, only if you are serving it immediately. If you are making this ahead, you can make the soup up until this point. )

Add lemon juice and stir well, so that the crème fraiche or cream does not curdle if you are using it. Garnish with fresh parsley and lemon zest in each bowl.

Preparation Tips:

Make sure to trim woody stems with a vegetable peeler- peeling about ½ way up the stem. This will help to keep the soup smooth and not stringy.

Soup keeps, covered and chilled, 2 days. If making ahead, add lemon juice after reheating.

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Enjoy the season, WISH BIG and be grateful for all you have.....

Happy Spring, Happy Easter, Happy Passover...

- Marybeth

About the Author

Marybeth Gregg, owner of 'Girlfriends In the Kitchen'&'Cook With Confidence Cooking Schools'in New Jersey,has been cooking,entertaining and giving food advice for almost 20 years,and is well-known for her wonderful cuisine and great parties. She started her successful cooking school in 2002 and has been featured in numerous newspaper articles.She is currently working on cookbook,and a dvd series of cooking lessons.Visit her at www.girlfriendinthekitchen.com

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