Parmesan Custards with Roasted Vegetables

Lately I have been very sludgy-the sort of feeling that comes on from eating too much processed food. I know that cooking my own meals will result in my feeling healthier but I have been having trouble getting off my butt as things like ice cream are easy & immediate fixes. Well, that changes today (and may change back tomorrow, but hey, one day at a time).

So this recipe may not technically be healthy because of the cheese and cream, it is made with fresh produce and has lots of good 'ole fiber, vitamins and minerals. Plus it is delicious, so that basically means it is good for me, right?



The custard recipe for this dish is from Epicurious's Asparagus Soup with Parmesan Custards-a very delicious, creamy and delightful soup (provided you have access to fresh asparagus).

For Custards
1 1/2 cups grated Parmesan cheese
1 cup heavy cream
1/2 cup milk
1 whole large egg
2 large egg yolks
1/8 teaspoon salt
Pinch of white pepper

1 recipe Slow Roasted Tomatoes
2 yellow crookneck squash
1 lb asparagus
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup basil, sliced into thin strips
1/2 teaspoon black pepper


To Make Custards:
Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.

Preheat oven to 300°F.

Prepare 1 recipe Slow Roasted Tomatoes while cheese-cream is steeping. Toss with sliced basil when done cooking.

Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them (Yeah I don't actually do this, Epicurious recommends it but I just whisk the mixture as it is getting hot/beginning to boil and never seem to end up with solids. And if I do, they are tasty solids). Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.

Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).

While custards are cooking, prepare asparagus and squash.

Scrub outside of squash and rinse well to clean. Slice into long horizontal strips and toss with 1/2 teaspoon pepper, 1 clove minced garlic and 1 tablespoon olive oil.

Rinse asparagus and cut off tough ends. Bring large pot of water to boil. Add salt and asparagus. Let cook 2 minutes. Drain and rinse with cold water to stop cooking process. Toss with remaining pepper, garlic and olive oil.

When custards are removed to cool, turn oven to broil. Place squash in strips in large baking dish. Do same with asparagus spears.

Broil until vegetables are beginning to char, then remove.

Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a plate over ramekin and invert custard onto plate. Repeat with remaining custards.

Serve each custards in the middle of 3 stacks of roasted tomatoes, asparagus and crookneck squash.

Easy Red Pepper and Basil Pasta Sauce

After spending 2 months bemoaning the lack of basil and Parmesan in Cuba, I discovered that the "albahaca" meant basil and was available in Havana's "super?markets", I went a bit overboard in making pasta (and was thus renamed "gordita," but that's another study). This remains one of my favorite sauces and is very easy to make.

Ingredients:
1 small onion, chopped
2-3 red bell peppers (if small, use 3)
1 tomato, seeds removed and diced
4 cloves garlic, minced
1/4 cup fresh basil, minced (or use 1 1/2 teaspoons dried basil)
1/2 teaspoon crushed red pepper flakes (or more to taste)
2 cups chicken broth
1/2 cup dry white wine
3 tablespoons olive oil
1/2 cup Parmesan cheese
Salt and Pepper to taste

Preheat oven to 450.

Wash bell peppers and slice in half vertically. Remove stem, seeds and white stuff (I don't know what it is called-veins?). Place skin side up on cooking tray, drizzle 1 tablespoon olive oil on top and bake until tops are turning brown/black. Remove, let cool and remove skin from peppers and slice into smaller pieces.

In medium-large sauce pot, heat up remaining olive oil over medium-high heat. Add onion and garlic and stir, turning heat down to medium to prevent browning. Let cook 7 minutes, stirring occasionally.

Add bell pepper pieces, tomato, crushed red pepper and wine. Turn heat up to medium high so that liquid begins to simmer, stirring constantly for 3-4 minutes.

Add chicken broth and bring pot to simmer and let cook 30 minutes, stirring occasionally. If using dried basil, add now.

Carefully pour mixture into blender and mix until sauce is smooth. Return to sauce pot and stir in minced basil. Add Parmesan and cook over medium-low heat 10 minutes or until incorporated.

Serve with your favorite pasta (also great over grilled chicken breasts and linguine!).

P.S. "yerba buena," which literally translates to "the good herb," which is mint. Not my first guess, but I guess they would not sell the alternative at agromercados.