Spring Vegetable Risotto

Yes, I realize it is a little late in the year to be posting something called Spring Vegetable Risotto.  I could have completely cheated and changed the title of the recipe to Summer Vegetable Risotto, because honestly, all the wonderful veggies that make up this scrumptious dish are around all summer long, but I have to be straight with you and just admit that I am, well, a little behind in terms of getting my recipes up in a timely manner.    That's what I get for being an obsessive cook!  But truly, you can make this one anytime between April and September and still get the benefit of all the fabulous flavors.  There are peas...

I actually used fresh ones because I had some, but the recipe calls for frozen, so don't worry if you hadn't planned to spend your day shelling peas.  (Full disclosure: the Southern husband shelled the peas.  My honesty continues.)

There's also asparagus...

And leeks.

Side note: when I was a kid, either my mom or my grandmother, can't remember which,  had a cookbook entitled First You Take a Leek.  At the time, my brother and I thought it was the most hysterical thing we had ever heard of, because a) we were probably 9 and 11 years old, and b) because we were pretty sure that my mom/grandmother had no idea what the title REALLY meant.  It's actually still in print, if anyone wants to buy a copy and let their tween-age kids feel superior. 

Anyway, this great risotto comes from the folks at Cooks Illustrated, who figured out that if you simmer some of the vegetable trimmings that you were going to toss out in the chicken broth...the asparagus ends, the tough green ends of the leeks...your risotto is going to taste AMAZING.  And as always, they were totally, perfectly right.  It's one simple extra step that makes a huge difference.

So, you have all summer to try this one...but do try it before the leaves start falling.

Spring Vegetable Risotto, from Cooks illustrated

• 2 tablespoons minced fresh parsley leaves , stems reserved
• 2 tablespoons minced fresh mint leaves , stems reserved
• 1/2 teaspoon finely grated zest from 1 lemon

• 1 pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
• 2 medium leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved
• 4 cups low-sodium chicken broth 
• 3 cups water
• 5 tablespoons unsalted butter
• 1/2 cup frozen peas
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1 1/2 cups Arborio rice 
• 1 cup dry white wine
• 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
• 2 teaspoons juice from 1 lemon

1.  Combine parsley, mint and lemon zest in small bowl and set aside.
2. Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
3. Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with herb mixture and passing Parmesan separately.

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Shaved Asparagus with Lemon Parmesan Vinaigrette

Things that I previously knew could be shaved:

1. The Southern husband's beard.  I would cry real tears if it ever happened, but I know it's possible.

 (photo from Serious Eats)

2. Ice.  And then you add fruit and sugar and other wonderful things and it turns into an amazing dessert.  (Note to self: figure out shaved iced recipe for this summer.)

3. Legs.  I'm not showing a picture or going into any more detail than this one word.
You're welcome.

A thing that I did not know could be shaved:



But then I read a recipe for shaved asparagus with lemon Parmesan vinaigrette in Bon Appetit and my head started spinning.  Paper thin sliced of fresh asparagus that you get from just shaving thick asparagus spears with your handy vegetable peeler.  A quick and easy dressing made from olive oil, lemon juice, some grated Parmesan and a little salt and pepper.  No cooking involved...just send someone outside to grill up a nice flank steak while you do the shaving.  Ten minutes later there you are, with a fresh asparagus dish that will have even picky teenagers cleaning their plate.

For this one, you need to get the thicker asparagus...the delectable little thin ones won't work for this (although I love them for pretty much anything else involving asparagus!)  And all you do is this: grab your handy vegetable peeler.  Lay an asparagus down on a sturdy surface (I used a cutting board) and hold the bottom part down firmly.  With your other hand, run the peeler up the length of the stalk.  I found that using a very slight zig-zag motion as I peeled the asparagus worked like a charm.  In less than five minutes I had a very exciting pile of shaved asparagus.  (Hey, different strokes for different folks, right?)

Now take that same vegetable peeler and a hunk of Parmesan and peel off a few slices of the cheese, nice and thin.  You want about 5 or 6 small slices per serving.  Now all you need to do is whip up a lovely little dressing of olive oil, lemon juice, garlic and a little fresh ground pepper.  Drizzle it over your asparagus, which are so thin and tender that you don't even need to cook them.  And whatever you have going on the grill...chicken, steak, seafood...is going to taste even better with this gorgeous little side dish nestled up next to it.

Asparagus, I love you so.

 Shaved Asparagus with Lemon Parmesan Vinaigrette, from Bon Appetit

• 12 large asparagus spears (about 1 lb.), trimmed and peeled
• 1/4 cup finely grated Parmesan plus a piece for shaving
• 1 1/2 Tbsp. fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings, using a slight zig-zag sawing motion.Transfer to a medium bowl. 

2. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. 

3. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. 

4. Use peeler to shave more Parmesan over salad.

 

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Roasted Asparagus with Crispy Prosciutto and Poached Egg

Oh, how I love asparagus season.  That delightful time of year when you can get the little, skinny asparagus that cook up in no time, and that are perfectly, wonderfully tender and delicious no matter how you cook 'em.  They are a thing of beauty.

It almost makes you want to take them and pop them in a vase and use them as decorations around the house.

That is, until you remember how scrumptious they are...which is why this super-speedy recipe comes in so very handy.  Take those gorgeous asparagus, brush them with a little olive oil, shake on a little salt and pepper and pop them in a hot oven to roast.  If you get the thin ones, they will be ready in less than ten minutes.   During the last couple of minutes, drop some thin sliced parmesan cheese on top of the asparagus and put them back in the oven for another minute or two for the cheese to melt.  

That is just enough time to saute some chopped prosciutto until it is nice and crispy, and to poach up a few eggs (or fry them, depending on what kind of an egg person you are.  I am a poached egg person, myself).   Then all you do is lay some of those beautifully roasted asparagus on the plate, top with an egg and scatter some of the prosciutto on top.  Garnish with a little chopped fresh thyme, and you are set. 

Asparagus heaven, right there on your own plate.  Does it get any better??

Roasted Parmesan Asparagus with Crispy Prosciutto and Poached Egg, from Epicurious

4 teaspoons olive oil, divided
4 thin prosciutto slices, thinly sliced crosswise
Nonstick vegetable oil spray
20 asparagus spears, trimmed
1 2-ounce piece Parmesan cheese, shaved into strips
1 teaspoon salt
4 large eggs
1 tablespoon chopped fresh thyme

1. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.

2. Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.

3. Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. 

4. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

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Asparagus and Ham Oven Frittata

There is something that is just so comforting about anything made with eggs.  I don't know what it is about them...maybe it reminds me of when I was a kid and my dad would make scrambled eggs for breakfast every Sunday.   At least I THINK it was my dad.  He was definitely the one who bought the crumb cake at the local bakery, and just on the basis of that I am going to go ahead and give him credit for making the scrambled eggs, too.



Hi Daddy!

Anyway,  this is why I love a good frittata - that and the fact that it is so dang easy to make.  Frittatas are usually made on the stovetop, but they can also be made in the oven and that is what I like to do -- they are amazingly easy that way.  Now, this particular one also helped me with this little project I have going on lately, which is to try a different cheese each week that I haven't tried before.  This particular week I tried a cheese called comte cheese, which was like a mash-up of cheddar and parmesan and was very delish...but if you can't lay your hands on some comte cheese, a nice sharp cheddar will work perfectly well.

So here's the deal.  Blanch a handful of asparagus in boiling water for a minute or two  - just until they are nice and bright green.  Chop up some ham (and dare I say it?  if you are clean out of ham, a handful of cooked bacon will work just fine.  Actually, if you are out of anything at all a handful of bacon will do just fine.  This is a basic truth in life.)  Mix up some eggs and toss in the ham and the cheese.  Pour it all into a round oven-safe dish.  I use a 9 inch cake pan for this - it works perfectly.  Now take your  bright green asparagus and arrange them in a pretty design, and pop the whole shebang in the oven for about 30 minutes.  Make a nice green salad in the meantime.  By the time you are finished making the salad and setting the table, your frittata will be brown and hot and wonderful.  Slice it up the same way you would slice a pie and you are all ready for the perfect comfort food meal!

Asparagus and Ham Oven Frittata, adapted from Il de France

• 8 eggs
• 3/4 cup milk
• 2 cups grated comte or cheddar cheese
• 2/3 cup chopped or sliced ham
• 6 sun-dried tomato halves, softened in water and thinly sliced
• Pinch red pepper
• 14-16 asparagus spears, bottoms trimmed and blanched in boiling water for 2 minutes

1. Preheat oven to 400.

2. Whisk eggs and milk until well-combined. Stir in cheese, ham, sun-dried tomato and pepper.

3. Grease a 9 inch round pan, pour in egg mixture. Arrange asparagus on top like the spokes of a wheel.

4. Bake for 30-40 minutes or until golden. Cool for 5 minutes, cut into sections and serve.

Click here for printable recipe

Grilled Asparagus Ricotta Pizza

I'm still not exactly sure where summer went, because I think it was pretty much last week that I was planting my herbs and throwing all the windows in the house open...but the leaves are just starting to get that look...

...and so I am laying on the grill recipes while there is still time.  Not that the Southern husband won't go out and grill in the snow...but somehow, it's not the same.  And along with this summer's favorite grill recipe, which is Buttermilk Grilled Chicken, one of my top choices for the grill is grilled pizza.  This summer we have had the classic cheese and basil grilled pizza, a fabulous bacon and rosemary grilled pizza, and most recently that little number pictured above, which is a grilled asparagus and ricotta cheese pizza.

(Side note: I used to drive myself crazy trying to roll the pizza dough out into a perfect little circle, until one day I realized that I actually liked the abstract shapes better.  Which is why that particular pizza kind of looks like Snoopy's head, only without the ears.)

Anyway.  I used my foolproof pizza dough recipe from Cooks Illustrated, which never ever lets me down.  Roast some asparagus in the oven and get your hands on some fresh ricotta (you can buy it at the supermarket, or you can be crazy like me and make your own.  It's not hard, I promise.).  Grill up that pizza dough on your grill, slather it with ricotta, lay the asparagus on top, drizzle it with some olive oil and some grated parmesan cheese and a good grinding of black pepper.  It's almost enough to make the end of summer bearable...that and the thought of all those pumpkin recipes in our near future.

Grilled Asparagus Ricotta Pizza

• 2 tablespoons olive oil
• 1 cup water at room temperature
• 2 cups bread flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• One large bunch thin asparagus
• 2 cups fresh ricotta
• Olive oil for drizzling
• 1 cup freshly grated Parmesan cheese
• Fresh ground pepper

1. Mix water and oil

2. Add bread flour, sugar, salt and yeast to food processor. Pulse once or twice to mix.

3. While running, add water mixture through tube.  Process until dough forms a ball that clears the sides of the bowl.  If dough doesn't form a ball, add more flour one tablespoon at a time until it does.

4. Transfer dough to mixing bowl sprayed with olive oil.  Cover and let rise for 2 hours.

5. Right before you are going to make the pizza, roast the asparagus by tossing with a little olive oil and salt and roasting in a 425 degree oven for about 10 minutes.  Set aside.

6. Divide dough into 4 sections.  Roll into balls, dust with flour, and roll each one out to about a 6-8 inch size crust.  Don't worry if the shape isn't perfect, grilled pizza is supposed to look rustic!  Layer crusts in between wax paper.

7. Heat grill to medium high and lay crusts on grill.  Grill for about 5 minutes, lifting up to check every minute to make sure the crusts aren't cooking too fast.  Pop any big dough bubbles with a knife.  When the first side is getting brown and charred, flip over with tongs and cook on other side until done.

8. Spread crust with fresh ricotta, top with asparagus and Parmesan.  Drizzle olive oil over all and top with fresh ground pepper.

Note: you can substitute soft goat cheese for the ricotta if you like.  Yum!

Click here for printable recipe

 

Fettuccine with Asparagus and the Best Goat Cheese Ever!

Okay, this scrumptious recipe comes with a history lesson and a lead on the some of the most delicious goat cheese I've ever eaten. Ready? Here goes.

As those of you who have been reading this blog for a while already know, my favorite place on this earth is the beautiful state of Vermont, where I spent a happy childhood disobediently running through corn fields, putting on plays with my cousins in my grandparent's horse barn and otherwise frolicking around.



Yep, that's yours truly on the hay cart, dressed very appropriately in the green flowered dress. Thank God I'm A Country Girl.

Anyway, I escape back up there whenever possible, and one of the places we always love to visit is Hildene Farm in Manchester. (Here comes the history lesson.)

I bet you did not know that Robert Todd Lincoln (only child of Abraham and Mary Todd to survive to adulthood) had a summer home in Vermont, did you? He did, and it is gorgeous Hildene Farm, where you can tour the historic home...

And wander through the beautiful gardens...

where thousands of peonies are in full gorgeous bloom each summer...

...and take in the spectacular views of the Battenkill Valley. Even the teenager got a little inner peace here, while feverishly looking for cell phone reception. (Southern Vermont...not so great on the whole cell phone reception thing, which is panic-inducing to teenagers. Mine, anyway.) I just love this place. So imagine my delight when my aunt and uncle came down from Vermont for the weekend recently and dropped this off for me.

As it turns out, for the last three years Hildene has been developing a cheesemaking operation, using cow's milk from local farms and milk from their own herd of Nubian goats. This round of cheese was one of the first samples created last January. And oh, my goodness.

Is it the sweet Vermont air? Is it the Nubian goats? Is it the benevolent spirit of Robert Todd Lincoln? Whatever it is, it made for one of the most creamy and delicious goat cheese I have ever eaten. We started out with just some of it on crackers...

And then used the rest of it in a fettuccine dish that used chopped fresh asparagus, some grainy mustard and a good helping of this spectacular cheese. Heaven, heaven, heaven.

This summer the nice folks at Hildene have promised me a behind the scenes peek at the cheese-making operation, and my Nikon and I will be back with a full report (I can hardly wait to see what a Nubian goat looks like!). In the meantime, if you are ever in the area, you MUST stop in and visit beautiful Hildene - click here for more info. The plan is to make cheese all year round, from this delicious goat cheese to Edam, Havarti, Gouda and Feta, so you can pick yourself up some cheese while you are there.

And if you can't make it to beautiful Vermont, you can still pick up some nice goat cheese at your own market and try out this quick and elegant recipe.

FETTUCCINE WITH ASPARAGUS AND GOAT CHEESE, adapted from Everyday Food

• 1/4 cup pine nuts
• 3/4 pound fettuccine
• 2 bunches asparagus, trimmed and cut into 2 inch pieces
• 4 ounces goat cheese, cut into pieces
• 2 tablespoons grainy mustard
• 2 tablespoons chopped fresh dill

1. Toast pine nuts in a small skillet until golden, about 2-3 minutes

2. Cook pasta in salted water until al dente, adding asparagus in last 5 minutes of cooking time. Reserve 1 cup of pasta water and drain.

3. Return pasta, asparagus and reserved pasta water to pot and toss with goat cheese, mustard, dill and pine nuts. Season with salt and fresh ground pepper and serve.

Click here for printable recipe

Warm Quinoa Salad with Shrimp and Asparagus

So, I was probably the last one to find out it is pronounced "keen-wah," and that it contains more protein than any other grain. You guys all knew that already, right? I just knew that it tastes dang good, and whenever I have had one too many Maple Butterscotch Macadamia Blondies and am needing an injection of healthy food, this is a great and yummy way to get some. It is chock-full of veggies -- asparagus, peas, sundried tomatoes -- flavored up with some scallions and a few salty cashews, and topped off with my favorite...delicious chopped up shrimp.

Even more happily, it all cooks up in one pot -- the quinoa first, then the veggies, topped with the shrimp. If I am feeling really crazy, I crumble some soft feta cheese onto the top right before I serve it.

This recipe comes from the Whole Foods website, which is (as you might guess) a great source for healthy and delicious food. I wouldn't go there looking for Cookie Truffle recipes, but if you are looking for stuff to make with quinoa, you're looking in the right place.

So there you go. Be healthy, people. Every now and then, anyway.

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS, from Whole Foods

1 tablespoon olive oil
2 cloves garlic, finely chopped
1/2 medium red onion, finely chopped
1/2 cup sun-dried tomatoes, not reconstituted, julienned
1/2 cup vegetable broth or water
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Salt and pepper to taste
1/2 cup uncooked quinoa, rinsed
1/2 pound medium shrimp, peeled and deveined
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/4 cup fresh or frozen green peas
1/2 cup roasted cashew pieces
6 green onions, finely chopped
1/4 cup finely chopped parsley

1. In a medium pot, heat oil over medium heat. Add garlic and onions and cook for 3 minutes. Add sun-dried tomatoes and continue to cook for 1 more minute. Add broth, wine, lemon juice, lemon zest, salt and pepper and bring to a boil. Stir in quinoa and simmer on low heat, covered, for about 20 minutes, or until quinoa is almost tender.

2. Arrange shrimp on top of quinoa in pot and simmer for 3 minutes. Add asparagus and peas on top of the shrimp and simmer for 3 more minutes. Top with cashews, green onions and parsley and season with salt and pepper. Serve immediately.

Click here for printable recipe