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Cut stalks diagonally into 2-inch lengths. You should have about 3 cups.
2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add cumin and stir until seeds are a shade darker, about 30 seconds. Stir in garlic and turmeric; add asparagus and stir until coated. Pour in 3 tablespoons water.
3. Cover pan, reduce heat to low, and cook until asparagus is tender-crisp to bite, 3 to 4 minutes. Season the asparagus to taste with salt. Pour into a serving bowl.
Per serving: 34 cal., 65% (22 cal.) from fat; g protein; g fat ( g sat.); g carbo ( g fiber); mg sodium; 0 mg chol.
Chile Dutch Baby with Avocado Salsa
MICKEY STRANG, McKINLEYVILLE, CA
Mickey Strang's savory version of a Dutch baby is reminiscent of chiles rellenos, but it saves the effort of filling and frying the chiles. The dish is great for brunch or as a change of pace for supper.
PREP AND COOK TIME: About 30 minutes
MAKES: 4 servings
1/4 cup (1/8 lb.) butter
3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1 1/2 tablespoons minced fresh jalapeno or serrano chiles
1 cup chopped firm-ripe avocado
1 cup chopped firm-ripe tomato
1 tablespoon thinly sliced green onion
1 tablespoon lime juice
1/4 teaspoon cayenne (optional) Salt
1. Place butter in a shallow 2- to 3-quart baking dish and heat in a 425[degrees] oven until melted, 3 to 4 minutes.
2. Meanwhile, in a blender or food processor, whirl eggs and milk until blended. Add flour and whirl until smooth, then add 1 tablespoon of the chiles and whirl just to blend. Pour batter into hot baking dish.
3. Bake until Dutch baby is puffed and well browned, about 20 minutes.
4. Meanwhile, in a bowl, mix remaining 1/2 tablespoon chiles with avocado, tomato, green onion, and lime juice.
5. Dust baked Dutch baby with cayenne if desired. Cut into wedges. Add avocado salsa and salt to taste.
Per serving: 347 cal., 60% (207 cal.) from fat; g protein; 23 g fat (11 g sat.); 26 g carbo (2 g fiber); 201 mg sodium; 198 mg chol.
Creamy Pink Grapefruit Tart
JEANNE WALKER, OXNARD, CA
Jeanne Walker substituted grapefruit juice for lime in a traditional Key lime pie. For the best color, use a deep pink to red variety of grapefruit. You can bake the tart up to 1 day ahead; chill airtight.
PREP AND COOK TIME: About 1 1/4 hours, plus 1 1/4 hours to cool
MAKES: 8 to 10 servings
1 1/2 cups all-purpose flour
1/2 cup (1/4 lb.) butter, cut into chunks
4 large eggs
1 teaspoon grated pink grapefruit peel
2/3 cup pink grapefruit juice with pulp
2/3 cup sugar
2/3 cup whipping cream
Sweetened whipped cream and peeled grapefruit segments
1. In a food processor or bowl, combine flour and butter. Whirl or rub in with your fingers until fine crumbs form. Add 1 egg and whirl or stir with a fork just until dough holds together. Pat into a ball, then press evenly over bottom and up sides of a 9- to 10-inch tart pan with a removable rim.
2. Bake in a 325[degrees] oven until crust is pale gold, 25 to 30 minutes. Let cool.
3. Meanwhile, in a bowl, whisk together remaining 3 eggs, grapefruit peel and juice, sugar, and the 2/3 cup whipping cream. Set baked crust on oven rack and carefully pour in filling.
4. Bake in a 350[degrees] oven until filling jiggles only slightly in the center when pan is gently shaken and tart is golden at edges, 25 to 30 minutes.
5. Let tart cool on a rack at least 45 minutes. Serve slightly warm or chilled, with sweetened whipped cream and grapefruit segments.
Per serving: 285 cal., 51% (144 cal.) from fat; g protein; 16 g fat ( g sat.); 30 g carbo ( g fiber); 125 mg sodium; 128 mg chol.
South American Flank Steak
ASHLEY LOWE, SEATTLE
On the first warm spring evening of the year, Ashley Lowe craved something grilled. She pulled ingredients from her refrigerator and created this spicy steak with a refreshing hint of orange.
PREP AND COOK TIME: About 1 1/2 hours
MAKES: 6 servings
2 oranges (8 oz. each)
3 cloves garlic, peeled
2 cups lightly packed fresh cilantro, rinsed and drained
1/3 cup (half of a 7-oz. can) chipotle chiles in adobo sauce
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons ground cumin
2 tablespoons ground coriander
About 1/2 teaspoon salt
1 beef flank steak (about 1 1/2 lb.), rinsed and patted dry, fat
trimmed
1. Squeeze juice from 1 orange and pour into a food processor or blender. Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt. Whirl until finely pureed.
2. Place steak in a 1-gallon zip-lock plastic bag. Pour cilantro-chipotle mixture over steak and seal bag. Chill at least 1 hour or up to 1 day.
3. Lift steak from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test), about 12 minutes total for medium-rare. Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
4. Thinly slice meat across the grain. Also slice remaining orange. Serve steak with orange slices to squeeze over servings, and add salt to taste.
Per serving: 196 cal., 51% (99 cal.) from fat; 17 g protein; 11 g fat ( g sat.); 6 g carbo ( g fiber); 261 mg sodium; 41 mg chol.
PHOTOGRAPHS BY ANN STRATTON
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