Lately everything has been happening too soon. Holidays, birthdays, ends of months, beginning of seasons, etc. Everything.
I don’t know if that has to do with me living in a big city like Los Angeles where everything just moves so quickly or it has to do with this part of my life, when it’s busy-busy and there’s no time for slowness.
I’m trying to figure out ways to stop time a bit. One thing I’ve been doing lately is going to the farmer’s market on Sundays and cooking with what I get that day. I try for it to be as leisure as possible, I play music, loudly, I invite my friends over. I drink wine. I eat cheese.
For this post, I teamed up with The Laughing Cow because I can eat like twenty of their wedges of cheese and not even think twice. Out of all their flavors the new Creamy Asiago might be my favorite. I have good memories of asiago bagels so maybe this is why I love it so much.
This recipe might seem a bit overzealous but sungold tomatoes have actually been at the market for like two months now and it freaks me out. Everything happens too soon, including tomatoes!
If they’re not in season for you, don’t worry. Tuck this recipe away for later on in the summer.
This jam is bright. It tastes like a mouthful of sunshine on the cloudiest, darkest of days.
This paired with creamy cheese and a buttery cracker is like heaven. The best part about this is that it’s meant to be served at room temperature so assemble these, put them out for your friends and see them disappear in like seconds.
- 1 tablespoon unsalted butter
- 1 shallot, peeled and minced
- 1 garlic clove, peeled and minced
- 1/4 teaspoon baking soda
- 1 pound asparagus, ends trimmed and cut into 2-inch pieces
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon creme fraiche, plus more for topping
- 2 fresh chives, minced
- 3 stalks of broccolini, trimmed and chopped
- Crushed red pepper flakes
- 1 cup shredded Pepper Jack cheese
- 4 slices bread of choice
- 1 tablespoon unsalted butter
- To make the soup: In a medium sauté pan (it might seem too big right now but later we'll use it to cook the broccoli), set over medium heat, melt the butter. Add the shallot and garlic and cook for 1 to 2 minutes, until softened. Add it to the blender and set aside.
- Prepare an ice bath for the asparagus and set aside. In a small saucepan filled with a few inches of water, set over medium heat, add a few pinches of salt and the baking soda. When the water reaches a simmer, drop the asparagus in the water and cook for 2 minutes, until tender. Drain and transfer to the ice bath. Drain again and press out any water in the asparagus. Transfer to the blender along with the chicken stock. Blend until very smooth, 1 to 2 minutes.
- If you like, you can run it through a sieve. I liked it nice and thick. Add the creme fraiche and a teaspoon of salt. Give it one more mix and adjust the salt to taste. Transfer back to the saucepan and warm over low heat. Ladle into bowls and top with a dollop of creme fraiche and chives.
- To make the grilled cheese: In the sauté pan you cooked the onions and garlic in, add a teaspoon of olive oil (if needed), and set over medium heat. Add the broccoli and sprinkle with salt and crushed red pepper. Cook for 1 to 2 minutes, until tender and bright green.
- Assemble the grilled cheese by dividing the cheese amongst slices of bread and topping with the broccolini. Add the second slice of bread. Wipe out the skillet and place over medium heat. Melt a tablespoon of butter in the pan and cook the grilled cheeses on each side for 1 to 2 minutes, covering the pan as needed. Repeat with the second grilled cheese.
- Slice the grilled cheeses at a diagonal. Serve grilled cheese with the asparagus soup.
(This post is sponsored by The Laughing Cow. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)