Cathy Russell of the White Swan Inn in Whitehall has found a perfect recipe to introduce many of her out of town guests to the flavor and texture of fresh asparagus. That recipe is now part of a statewide contest, and local residents can participate in voting for their favorite through the Key Ingredients Michigan Foodways website.
Russell submitted her Asparagus and Red Pepper Tart for use in a local cookbook being compiled by the White Lake Community Library. Whitehall is among six cities in Michigan to host a traveling exhibit, Key Ingredients: America by Food, throughout 2007.
The national exhibit is accompanied by a state exhibit, Michigan Foodways. Also, each community where the exhibit is to show is compiling an exhibit about local food production.
Russell won a local taste testing from among numerous recipes offered for the White Lake area cookbook. It is now listed on the Michigan Foodways website www.michiganfoodways.org, developed by the Michigan Humanities Council.
Russell’s asparagus creation, which is simple as pie to make, is among six Key Ingredients Michigan Foodways recipes, one from each community where the exhibit is to visit.
“The Michigan Humanities Council is pleased to offer this website to the people of Michigan to help them learn about the history and culture of the food we prepare and eat,” stated Janice Fedewa, executive director of the MHC.
All the recipes for the contest are available online. The state winner will be announced at the Michigan Foodways Chef Challenge at Schoolcraft College, April 21. Follow the links on the site to find each recipe and to cast your vote.
Russell’s recipe:
Asparagus and Red Pepper Tart
Number of Servings: 2-3
Baking Time: 15 minutes plus 5 minutes
Baking Temperature: 400 degrees
1/2 (15 ounce) package refrigerated pie crust, room temperature
1 Tbs. olive oil
1/2 lb. asparagus, trimmed and cut in one inch pieces
1/2 cup chopped red pepper
1/4 cup chopped onion
Salt and pepper to taste
1 tsp. dried basil
2 oz. shredded mozzarella cheese
2 oz. crumbled feta cheese
2 Tbs. parmesan cheese
Directions:
Preheat oven. In a large skillet, lightly sauté asparagus, red pepper, and onion in olive oil. Season with salt, pepper and basil. Unroll pie crust and place on ungreased baking sheet. Sprinkle most of the mozzarella cheese on pie crust within an inch of the edge. Spread cooked vegetable mix evenly on top of mozzarella. Top with remaining mozzarella and feta cheeses. Fold edge of pie crust over vegetable/cheese mix. The crust will not completely cover vegetable mixture.
Bake at 400 degrees for 15-20 minutes or until dough is lightly browned.
Remove from oven, sprinkle parmesan evenly over the crust and exposed vegetables and bake for five more minutes. Cool on wire rack for five minutes before serving.
