This savory spring asparagus tart is the perfect way to highlight the bounty of the season. It sits in a buttery, flaky crust with a cheesy gruyere and ricotta filling.
I’ve spent the last month cooking through and taking inspiration from some real brilliant cookbooks. My latest deep dive has been Taste and Technique by Naomi Pomeroy, a self-taught chef who started the underground supper club craze in—you guessed it—Portland. She had amazing wins and painful crashes in her career, and in the cookbook she shares the building blocks she’s learned along the way to becoming a professional chef. Her chicken breast recipe, brined and basted and finished in the oven, is the first time I’ve made chicken breast that I didn’t want to claw out of my mouth because it was so dry. Her technique for cooking salmon produced a fish so delicious and buttery that I’ll never make salmon any other way. I trusted her enough to make this pseudo puff pastry dough, even though I’ve traditionally struggled with doughs like this. But that’s what I’m spending my time on now: actually learning something, making something new, growing my own repository of ideas and recipes and techniques to feed the people around me.
Vicky Cassidy can usually be found in her Madison, WI kitchen with cumin or paprika in her hair and olive oil smudges on her camera. She is a self-taught cook and the occasional baker, and she loves oversharing stories about her kitchen and life on Things I Made Today.