Taurus

Taurus Pupus

Thyme Grilled Asparagus

KEY TAURUS INGREDIENTS: Thyme, asparagus

1 1/2 pounds asparagus, trimmed

3 tablespoons of olive oil

fresh thyme (sprigs removed)

salt & pepper

Prepare barbecue (medium-high heat). Toss asparagus with other ingredients. Grill asparagus until tender and beginning to brown, turning frequently, about 5 minutes. Transfer to platter. Add additional salt to taste if needed. Serve warm or at room temperature.

SERVINGS: one platter for pupus

TIME: 15 minutes

Taurus Soup:

SORREL, PEA AND LEEK SOUP

KEY TAURUS INGREDIENTS: Sorrel

white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained

1 1/2 tablespoons olive oil

1 small boiling potato (about 1/4 pound)

1 1/2 cups chicken broth

1 1/2 cups cold water plus additional to thin soup

1/2 cup shelled fresh or thawed frozen peas

1/4 pound sorrel*, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)

1/3 cup sour cream

1 teaspoon fresh lemon juice, or to taste

Garnish: chopped hard-boiled egg and thin strips of sorrel

*available seasonally at some supermarkets, farmers markets and specialty produce markets

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.

Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.

SERVINGS: about 4 1/2 cups

TIME: 45 minutes or less plus 2 hours (minimum) chill time

Substitutions: use fresh spinach if sorrel unavailable

Taurus Salad:

Mixed Greens with Pear & Avocado

KEY TAURUS INGREDIENTS: Pear, avocado, lovage

1/2 cup olive oil

1/3 cup seasoned rice vinegar

1 tablespoon fresh lime juice

1 tablespoon minced fresh cilantro

1/4 teaspoon garlic powder

Pinch of cayenne pepper

3 cups (packed) mixed salad greens

1 ripe Anjou pear, peeled, cubed

1 avocado, pitted, peeled, cubed

1/2 small red onion, thinly sliced

1/3 cup lovage* leaves, coarsely chopped

1/2 cup crumbled Gorgonzola cheese (about 2 ounces)

*Lovage: available at farmers’ markets and specialty produce markets and is an easy herb to grow

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix greens, pear, avocado. lovage and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately. SERVINGS: makes 6-8 servings TIME: 15 minutes prep Substitutions: celery leaves (organic best) can be substituted for the lovage.

Taurus Seafood, Poultry & Meat

FILLET OF BEEF, ARTICHOKE & ARUGULA CROSTINI

KEY TAURUS INGREDIENTS: Beef, artichoke

one 2 1/2-pound trimmed fillet of beef, tied

two 6-ounce jars marinated artichoke hearts

1 garlic clove

1/8 cup champagne vinegar

1/2 cup olive oil

thirty-six 1/2-inch-thick diagonal slices crusty Italian bread (about 2 long loaves), toasted lightly

2 bunches of arugula, washed, coarse stems discarded, well-spun dry, and cut into shreds (about 4 cups)

36 Parmesan curls formed with a vegetable peeler

Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 20 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.

In a blender purée the artichoke hearts with marinade and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.

Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.

SERVINGS: makes 36 crostini

TIME: 20 minutes to roast the beef plus time to let stand and cool

Taurus Vegetarian:

HERBED WHITE BEAN SPREAD

KEY TAURUS INGREDIENTS: Beans, thyme

1 can (15.5 ounces) Cannellini beans

4 garlic cloves halved

1 small red onion, chopped

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh thyme

2 tablespoons fresh lemon juice

1 tablespoon crème fraiche or sour cream

a pinch cayenne

salt and fresh ground pepper to taste

Accompaniment: pita crisps, crackers or thin slices of baguette Garnish toppings: roasted red or yellow bell peppers, black or green olives, anchovies or capers

Heat the olive oil in a large sauté pan and cook the garlic and onion over medium heat until softened and golden, about 10 minutes. Add the beans, parsley, basil, chives, thyme and 1 tablespoon of the lemon juice and cook over medium heat, stirring occasionally, until the beans are cooked through, about 10 minutes.

When cool enough the handle, transfer the mixture to a food processor. Add the crème fraiche or sour cream and process until smooth. Add the remaining tablespoon or lemon juice, season to taste with sale and pepper and process again until smooth.

Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving. Serve spread with pita crisps, crackers or baguette slices and accompanying garnishes.

SERVINGS: 6. Makes about 1-1/2 cups

TIME: This recipe can be prepared in 35 minutes or less.

Taurus Sweets:

STRAWBERRIES & BLUE FOXED CREAM

KEY TAURUS INGREDIENTS: Strawberries, sugar, port

30 fresh jumbo strawberries

Blue Fox Whipped Cream:

2 tablespoons sherry; port, or Marsala

3/4 cup confectioners’ sugar

1 cup heavy cream

Wash strawberries in cold water. Drain well, then remove tops and and slice into quarters. Refrigerate.

With portable electric mixer at medium speed, whip heavy cream. Once whipped, slowly fold in 3/4 cup confectioners sugar and sherry until well combined. Serve at once or refrigerate until ready to serve.

SERVINGS: 8-10 servings