1/28/2012 Basket - Asparagus, Ranch Potatoes, Hollandaise, Vanilla Bean Rice Pudding, and Lemonade

Asparagus, Ranch Potatoes, and Hollandaise

Uses: Asparagus, potatoes, lemon

Snap end off asparagus and coat with olive oil. Season with salt and pepper and place on baking sheet. Quarter red potatoes and put in gallon Ziploc bag with enough olive oil to coat. Shake the bag, coating the potatoes evenly with olive oil. Add one packet dry ranch dressing mix to the bag and shake again to coat each piece of potato. Place potatoes on baking sheet with asparagus, bake for 20-25 minutes at 450 degrees until potatoes are fork tender. Grate fresh Romano cheese over asparagus.

Serve asparagus with Hollandaise sauce: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html. My sauce didn't come together very well, I think I added the butter too quickly. Make sure to add the butter slowly as you're whisking the egg/lemon mixture.

Vanilla Bean Rice Pudding

Uses: Vanilla bean

• 3 cups cooked rice
• 4 cups milk, divided
• 1 vanilla bean
• 2/3 cup sugar
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 Tablespoons butter

In a saucepan, combine 3 cups milk, sugar, and salt. Split vanilla bean and scrape seeds into milk mixture; drop the bean pod into the mixture as well. Cook over medium heat for 15-20 minutes (I usually cook the rice while the milk mixture cooks). Add cooked rice to the mixture and and continue cooking over medium heat until thick and creamy. Combine remaining 1 cup milk with beaten eggs and stir into saucepan with the milk/rice mixture. Cook two minutes more, stirring constantly. Remove from heat and stir in butter. Remove vanilla bean pod. Serve warm.

Lemonade

Uses: Lemon

We used this recipe here:
http://allrecipes.com/recipe/best-lemonade-ever/detail.aspx

It is delicious! Don't mind the weird yellow color in the photo above--we put in a few drops of yellow food coloring because the lemonade wasn't showing up in the picture, but we added a little too much! :)