a Professor at the table

I like to listen to people, especially people senior to myself (and I am only 23, so that includes just about everyone). They always seem to surprise you with their stories, the little vignettes of their life that make them the person sitting in front of you, or at your table in my case. We had one of Ben’s professors, Merle, over for dinner a few nights ago and such an opportunity for listening unfolded. This pint-size, quietly brilliant woman told us of her adventures in Alaska—wade fishing for trout in freezing cold water simply for sport—while she daintily ate the meal we prepared and sipped The Scribbler (dorky wine? it was actually excellent, even though we initially just picked it because it had a notebook paper-like logo and Merle was Ben’s research and writing professor). Lesson of the evening: listen to others; they are often far more entertaining than you.

Menu:

Crab cakes with mango chutney

Tuna tartare with flash fried wonton chips

Tempura asparagus

Chocolate peanut butter tartlets with candied caramel

Tempura asparagus

Vegetable oil, for frying

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 cup club soda

1 tablespoon sesame oil

20 medium stalks of asparagus, trimmed

pinch of salt

soy sauce, for serving

Prepare asparagus by washing and trimming off woody ends. In a large saucepan, pour enough vegetable oil to be about 4 inches deep. Heat oil to 375 °F. While oil is heating, whisk together flour, baking powder, and baking soda, and salt in a shallow dish. Add the club soda and sesame oil and whisk together again until combined. Dip the asparagus in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy (watch it! Only takes about 40-60 seconds). Drain on paper towels and serve hot with soy sauce on the side for dipping.

Recipe adapted from Giada De Laurentiis

Note: This tempura batter can be used to fry anything. Ben bought some Kobe beef hot dogs at the grocery store (I think the check out lady judged us) so I popped those in the batter and quickly fried a few up (Ben ate these after his professor left, along with a little help from our neighbor Caitlin and Quimby the dog).

Tempura Kobe Dogs- crispy, salty shell on a sinfully rich hot dog. Tasty…if you like hotdogs.

Chocolate peanut butter tartlets with candied caramel

Crust:

Heaping ½ cup of graham cracker crumbs

2 ½ tablespoons melted butter

1 heaping tablespoon granulated sugar

1 tablespoon cocoa powder

Mix above ingredients and press into 3 miniature tart pans. Bake at 350° F for about 5-7 minutes.

Filling:

¼ cup plus 2 tablespoons creamy peanut butter

¼ cup powdered sugar

2 tablespoons softened (not melted) butter

pinch of salt

Whip above ingredients together in the bowl of an electric mixer until smooth.

Ganache:

3 ounces bittersweet chocolate

1 tablespoon butter

Finely chop the chocolate and melt with butter (I put butter and chocolate in a glass measuring cup and microwaved until smooth- watch it so it does not burn!)

Candied Caramel:

¼ cup plus 1 tablespoon sugar

3 tablespoons water

pinch of salt

Put above ingredients in a small heavy pan. Stir over low heat until sugar dissolves. Then increase the heat and bring the syrup to a boil. Slightly lower the heat and swirl the pan (not stir) as the syrup caramelizes- it should become a deep golden amber. Have a piece of parchment paper nearby. Dip a spoon in your caramel then drizzle it in a circular pattern on the parchment paper. Allow to cool completely and it will harden into shape.

Assembly: Bake crumb crusts and allow to cool. Use a spatula to fill with peanut butter filling. Spoon the hot ganache on top of the peanut butter filling and allow to cool. Top with a round of candied caramel.