Here's an idea for a quick and easy dinner with the local asparagus featured at the farmer's market yesterday:
3/4 pound spaghetti noodles
1 package Arome Aglio Olio E Pepperoncino Spice Blend
2/3 cup Medium or Robust Extra Virgin Olive Oil
Salt to taste
1 bunch asparagus
2 cloves garlic, minced
3 Tbl. Arome Sicilian Lemon White Balsamic Vinegar
Put a pot of salted water on to boil for the noodles. Put the oil and Aglio Olio E Pepperoncino Spice Blend into a large pan over medium heat, and cook until oil is infused with the spice blend, but be careful not to burn the mix, approximately 2 min. Set aside to cool.
Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
Saute asparagus in a frying pan with Extra Virgin Olive Oil until nearly done. Add two cloves of minced garlic and cook until browned, but garlic is not burnt. When done drizzle with Sicilian Lemon Balsamic. Plate with spaghetti.
Caraway Seed Cake
A perfect addition for a brunch tea or a light breakfast. Caraway seed cake is a lightly sweet pound cake with a hint of orange and caraway. Delicious!
1 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking-soda
2 1/2 teaspoons caraway seeds, toasted lightly
1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons freshly grated orange zest
1 teaspoon vanilla
2/3 cup sour cream
confectioners' sugar for dusting
Preheat the oven to 325°F. Butter and flour two loaf pans. Into a bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the caraway seeds. In another bowl with a mixer, cream the butter with the granulated sugar until it is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the zest and the vanilla. Add the flour mixture to the egg mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating after each addition. Divide the batter among the pans, and bake the cakes in the middle of the oven for 45-55 minutes, or until a tester comes out clean. Cool on a wire rack. The cakes may be made 2 days in advance and kept in an airtight container. Dust the cakes with the confectioners' sugar just before serving.
Arome provides 33 types of tea for your choosing. We have the stand-by varieties like English Breakfast and Earl Grey and also some exciting blends like our Be Well Blend that includes chamomile, ginger, eucalyptus and peppermint.
It was on my family farm in the heart of Oregon's Willamette Valley that nurtured the early cook in me by showing me the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.