March 22, 2012

Color of the Season

"Orange" you glad it's Spring???
Call it what you will, the color of the season has a decidedly orange-y glow about it--but we love it!  Clever Girl has hints, and full on hits, of this sunny shade.  With our recent warm-and-balmy weather, these are pieces you can wear right now!!!  
Add some orange accents in your accessories, a pop of color in a new pen, or go bold with one of our darling new dresses. However you choose to try it, we've got some orange for you...

March 7, 2012

A Friendly Reminder...

We have all sorts of goodies to fill your Easter baskets, or decorate the table for Easter Brunch!

Rabbits, fluffy chicks, candies and toffee, soft slippers, pastel sparkly earrings, wonderful children's books, beautiful ribbons-by-the-yard for your baskets, and on and on...  

Let us help you gather items to make this year's bounty from the bunny extra good!

March 5, 2012

Tasty Tuesday

So.....the feedback we've had is that you want more Clever Girl Blogs; and we'll happily oblige!  You asked for more recipes, book reviews, fashion updates, decorating info and on and on.  Tasty Tuesdays will offer you something yummy to try from some of our best selling cookbooks, or from our own scrumptious flavor vaults.  (There are a lot of good gourmets here at Clever Girl.)  We'll even offer a few customer favorites if you're willing to bring them in, or email us--we'd love to hear from you.

Today's dish is from the fabulous keepsake edition of The Beekman 1802 Heirloom Cookbook, written by the stars of the Planet Green show, The Fabulous Beekman Boys.  We love this cookbook, and it flies off of our shelves!  The fleeting asparagus season will soon be here, and this is a great way to use it...
Gather the goods...This serves 6, and you will need:

  • 2 pounds asparagus, tough ends trimmed, cut into 2-inch lengths
  • 1/2 stick unsalted butter
  • 3 large shallots, minced
  • 3 green garlic stalks or scallions, thinly sliced
  • 1 teaspoon salt
  • 10 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons minced tarragon leaves
  • pinch of cayenne pepper
  • 1 1/2 cups (6 oz) shredded semi-hard cheese
  • 1/2 cup cracker meal or crushed water crackers

Preheat oven to 350 degrees.  Grease a shallow 6 cup glass or ceramic baking dish.
Steam the asparagus until crisp-tender, about 3 minutes.  In a large skillet, melt the butter over medium heat. Add the shallots and garlic stalks and cook, stirring frequently, until the shallots are tender, about 3 minutes. Add the asparagus, sprinkle with 1/2 teaspoon of the salt, and cook for 2 minutes.
In a large bowl, whisk together the eggs, cream, basil, tarragon, cayenne, and the remaining 1/2 teaspoon salt.  Whisk in 1 1/4 cups of cheese and the cracker meal.  Fold in the asparagus mixture.  Transfer to the casserole, sprinkle with the remaining cheese, and bake for 25 to 30 minutes, or until the top is lightly browned and the center is just set.  
You're going to love this, great for brunch, or as a meatless meal, just add a big salad...YUM!

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