Spring Pasta

April: a usually wonderful month of the year – flowers start reappearing from their winter sleep, chestnut stands slowly transform into ice cream stands along the lake, winter jackets can finally do what they do best (live in the attic), one can leave work in daylight and even go for a run before the sun sets. Technically so much to love – everyone seems to be in a happy mood now that the cold has passed. Or so we thought it had passed….. last weekend the warmth decided to take a leave of absence making way for some spring snow. How rude!
The snow did not stop me from embracing the supposed spring season – it is finally asparagus time again! A delicious unique vegetable which has the questionable side note of adding a peculiar smell to ones pee. We can count ourselves lucky that not all produce does that….. I wouldn’t want to know what aubergine urine could smell like…. or how about egg? Anyways, in keeping with the season with a hint of snow, I attempted a warming spring pasta dish using six ingredients: asparagus, cream, lemon, garlic, parmesan and, of course, pasta. Turned out yums – perfect for a mid week meal and freezable lunch!

Lemony Asparagus Cream Pasta

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Emergency Room Tales

I’m currently half way through my second week of exciting emergency room escapades after having officially switched sides. Yes, I no longer belong to team red (i.e. surgery), I am blue through and through. Now, is that a good or a bad thing? Not too sure yet. One thing I do know is that team red has a higher number of patients with, let’s call it, “more entertaining” medical histories. A few examples to brighten your Easter weekend:
One guy came in because, as an act of pleasure, he had forced dried beans up his urethra. Creative. He didn’t quite think this through and sadly didn’t manage to get them all back out. Lucky for him a urologist did.
Another patient (whom I have complete sympathy with and have definitely been close to the same dilemma a few times in my life) superglued his thumb and middle finger together. Ouch!
The best for last: someone presented with blood in the stool after having had a wild night. During the evening this person apparently had a drunken epiphany – “glass vases must be great for pleasurable moments”. That’s right – the poor glass vase ended the night in said person’s rectum. What’s more, it didn’t see the light of day until 24 hours later, when it was reborn in an operating theatre.
That being said, the blue side of the emergency room has been lot’s of fun so far, I have learnt and seen a great number of things. The next few months will be exciting. Also, the anti-social shifts finally give me more time to get creative in the kitchen. Yay! In celebration of the rhubarb season I attempted a light compote, which can easily accompany a brunch or can be served as dessert with some ice cream. Mhhhmmmmm.

Strawberry Rhubarb Compote

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adapted from Wildeisen

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Sous Vide “Cheesecake”

Happy Saturday and happy spring! Spring has finally arrived – and my what an impression has it decided to make this year. Apparently, this side of the world, March 2017 is the warmest since I don’t know how many years. Great for summer lovers, not so good for our glaciers and passionate hibernators. What does this mean for culinary nerds? Time for fresh and light treats. Also, time to bring dusty kitchen gadgets back to life.

My newest gadget? A sous-vide cooker. Best. Christmas. Present. Ever. (No offence to all others – your gifts were great too..). Now, what does that mean? To cook under vacuum. That’s right – you vacuum pack/seal everything before cooking it in a water bath, allowing your whatever to be completely evenly cooked at a constant low-ish temperature. Super exciting. Amazing results. Totally worth the effort. And you can even control it via bluetooth/wi-fi. I don’t think I have managed to serve such tender duck before in my life.
Anyways, back to spring. And time for a dessert. Spring desserts = berries & lemon. Ok, that’s a lie, all desserts must include some sort of citrus if you ask me, not matter what the season. Now, to incorporate my sous vide into the equation I came up with:

lemon + berries + fresh + sous vide = sous vide lemon cheesecake topped with berries

Obviously. Ok, not quite. It was the first water-bath dessert that came to mind. Nevertheless, fitting and worth a try. It turned out surprisingly well, although, the consistency could be improved. If you happen to have such a gadget at home – go ahead and try it. If not, it’s high time to invest your money into something useful ;-).

Sous Vide Lemon Cheesecake

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