Fat Frog Diary

Apple Orchard Bean Bake My daughters asked for this recipe for years. It was a family classic that could be served to fill bellies even when times were hard. Please note the handwritten notations. When serving the hearty appetites of two men and three women, doubling the recipe and serving over rice helped it stretch that bit more so that no one walked away hungry. Be aware that if you do double, a normal casserole will not hold it all. Upgrade to a deep roaster.  For the apple, you can core it and use a mandolin, or just simply chop the apple and sprinkle it on top to give everyone a taste of apple. Save the mandolin for guests. 

Oven Roasted Asparagus and Leeks Serves 4 Note: If thick asparagus is unavailable, use thin spears and adjust cooking time accordingly. Thin asparagus will cook faster. 6 medium leeks 20 thick asparagus spears (about 1 pound) 1 tablespoon olive oil 1/2 teaspoon salt Freshly ground pepper to taste Balsamic vinegar (optional) 1. Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold water, and pat dry. 2. Heat oven to 400°F. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables and toss to coat. Add salt, pepper, and toss again. 3. Place vegetables in a heavy roasting pan, and transfer to oven. Roast until ...