Savory Citrus Cornish Hens with Mashed (Sweet) Potatoes and Leek Butter

I am continually amazed by how opening yourself to new people can be so rewarding. A woman who volunteers for my employer asked me to show her daughter around while they were in town this weekend. I had met the mother during a work trip and found out that we had a common home town. We had a great conversation, so when she asked me to spend some time with her daughter, I didn't hesitate to say yes. I was not disappointed. Her daughter was outgoing and full of surprises. I love people like that. She was honestly sweet and open, too. As a close friend's mother has put it, "Wisconsin people are good people," this girl included. As an end to the weekend, I invited her and my close friend over for dinner. Not knowing her likes and dislikes, but knowing that she had ordered chicken when we went out earlier in the weekend, I decided on Cornish Hens (well, the store only had huge chickens that were not going to cook fast enough). I made this up as I went, not to say it's original, the flavor combination is common, I think. The entire meal included individual Cornish Hens stuffed with lemon, garlic, rosemary, and capers, mashed sweet potatoes and potatoes with leek butter, cooked carrots, and asparagus.

Savory Citrus Cornish Hens

4 Cornish Hens, rinsed and patted dry
1 lemon, sliced thin
8 cloves garlic, sliced in half lengthwise
2 tbsp capers
2 long sprigs rosemary
4 tsp oil
freshly ground black pepper and kosher salt, to taste

Preheat oven to 350 degrees.
Separate skin on breasts of hens from the flesh.
Slice four lemon slices in half and slide half a lemon slice between the skin and flesh of each breast.
Divide remaining lemon slices between the cavities of each bird.
Divide garlic, capers, and rosemary between each bird, stuffing into the cavity.
Rub the breast of the birds with oil, then rub with black pepper and salt.
Bake until done, between 1 hour and 1 1/2 hours.

Mashed (Sweet) Potatoes and Leek Butter
2 large yams, peeled and cubed
2 russet potatoes, peeled and cubed
1 leek, white only, sliced in half, then thinly sliced into half moons
1/4 c butter

Place yams and potatoes into a pot, cover with water.
Bring to a boil, reduce to simmer and cook until tender.
Rinse leeks well and set to drain.
When potatoes are nearly done, heat small skillet and melt butter.
Add leeks and cook until tender.
Drain potatoes and return to pot.
Pour in leeks and butter and mash to desired consistency.
Serve hot.

Signs of Spring

The sun has been deceptively bright and warm lately, but I live in a city with amazing and chilly winds. I can't even imagine the force of them should they be forced between skyscrapers. Despite the continuing biting cold, we can feel spring creeping up on us.

My suspicions that spring is coming, even to the northern frozen tundra, were confirmed when I found some asparagus at the store. It is most likely not from around here yet, but it was still appealing: bundles of slim, lively green spears properly stored cut side down in a tray of water.

A close friend has been having a tough time lately, so we picked up some wine and bread one night and I made her some dinner. Apparently Creamed Asparagus is not made in this part of the world, because when I told people about it, I received some dubious looks. If you haven't tried this before, try it now. It's both warming for the cool days and full of fresh spring flavors.

Creamed Asparagus

1 lb bunch of asparagus, woody ends snapped off (tops should be about 2 inches long and the remaining length of the spears should be about 1 inch pieces)
1/4 to 1/2 lb bacon
2 tbsp flour
salt and pepper to taste
2 c milk
2 slices of bread per person, toasted

Place asparagus in a pan and cover with water.
Bring to a boil, cook until still slightly crisp (about 1 minute).
Drain and rinse in cool water to stop the cooking.
Place as many bacon slices as will fit into a cold skillet.
Turn skillet up to high, then reduce to medium heat once bacon starts sizzling.
Frequently turn bacon, removing slices when cooked to desired crispiness and adding slices when space is made.
Once all bacon is cooked, set aside to cool.
Pour about 2 tbsp of the bacon grease into a sauce pan and turn heat to medium-high.
Add flour, salt and pepper, stir until lumps are gone.
Cook flour mixture about 1 minute.
Remove from heat and slowly stir in the milk.
Once all milk is incorporated, return to burner turned to medium to medium-high heat.
Cook until sauce is thickened.
Chop bacon.
Stir bacon and asparagus into sauce and heat until asparagus is warm.
Ladle creamed asparagus over toast and serve.

Makes two large portions.