Tuesday, April 22, 2008

Spring Veg risotto..

Spring Vegetable Risotto With Grana Padano Shavings
Recipe courtesy Lidia Bastianich

Makes 6 servings
For the spring "pesto":
1 cup ramp leaves or young leeks
2 cups of spinach or Swiss chard leaves, cleaned and washed
½ cup of extra virgin olive oil
1/3 teaspoon salt

For the risotto:
3 tablespoons extra virgin olive oil
½ cup minced scallions (approximately 6 scallions)
1 tablespoon minced shallots
2½ cups Arborio or Carnaroli rice
½ cup dry white wine
½ cups hot vegetable stock
½ teaspoon salt, or as needed
½ cup fresh shelled peas
½ cup blanched, chopped asparagus
1 cup blanched, peeled and shelled fava beans
2 tablespoons unsalted butter, cut into bits
½ cup grated Grana Padano
½ cup freshly shaved Grana Padano
Freshly ground black pepper

1. Prepare the spring pesto.
Prepare the puree by adding the ramps, spinach and scallions to a blender. Add the extra virgin olive oil slowly and salt to taste. Pour into a bowl and set aside.
2. For the risotto:
In a heavy, wide, 3 to 4 quart casserole or pot, heat the olive oil over medium heat. Cook the scallions and shallots together until translucent, stirring often, about 4 minutes. Add the rice, and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
Pour in the wine and stir well until evaporated. Add ½ cup of the hot stock and ½ teaspoon of the salt. Cook, stirring constantly, until all of the stock has been absorbed. Add enough stock at sufficient intervals to completely moisten the rice. After the first addition of stock, stir in the favas, peas and asparagus. Stir constantly and adjust the level of heat so the rice simmers very gently until the rice mixture is creamy but al dente. This will take about 16 minutes from the first addition of stock.
Remove the casserole from the heat and quickly stir in the spring puree with a wooden spoon. Add the butter and continue to stir quickly until melted; then mix in the grated Grana Padano. Adjust the seasoning with salt, if necessary, and pepper. Ladle into warm shallow bowls and top with shavings of Grana Padano, and serve immediately.

Monday, April 14, 2008

Ladies night recipes!

“Ladies Night” Spinach and Artichoke Dip 4/11 at Ade's

Eli Nielsen

2- 8 oz packages of cream cheese (softened)- (I use one low fat, one reg.)
¾ cup half and half (I use fat free)
¼ cup finely chopped onion
2 clove minced garlic
½ cup grated Parmesan cheese
1- 10 oz bag or box of frozen spinach, thawed and well drained
1- 13 oz. can quartered artichoke hearts, rinsed, drained and chopped
2 cups Monterey Jack Cheese, shredded
salt and pepper

Combine cream cheese and half and half in a bowl until well blended. Add the remaining ingredients, except for the Parmesan and keep 1 cup of the Jack cheese out. Stir well. Spray oven safe dish with nonstick spray and pour mixture into it. Top with Parmesan and rest of the Jack cheese. Cook in a 350° oven for about 15-20 minutes or until cheese is bubbly and browning on the edges.