Pasta with Artichokes

For my birthday, I received a set of low bowls with artichokes printed on them.  At every subsequent meal that week, when I would get to the bottom of my dish, I'd find myself hungry for artichokes.  Enough was finally enough!  This dish is so tasty, and so quick.  The egg really makes the texture complete.

Ingredients:

• 1 can artichoke hearts
• two servings black soba noodles
• two cloves garlic
• 3-4 Tbsp butter
• 1 Tbsp olive oil
• 2 eggs
• Garnish:  black olives, fresh parsley, parmesan cheese

1. Set the eggs to boil (7 min, once the water is at a full boil).
2. Drain and chop the artichoke hearts
3. Mince the garlic cloves
4. While the eggs cool to be peeled, melt the butter and olive oil over low heat.
5. Set water to boil for the noodles
6. Add the garlic and simmer until fragrant (approx. 1 minute)
7. Add artichokes and simmer over low heat in the butter and garlic, tossing to coat, approx 5 minutes.  Peel and chop the eggs.
8. Drain and serve the noodles, topped with chopped hard boiled egg and the artichokes.  Garnish with black olives, parsley and freshly grated parmesan cheese.

Spring Mascarpone Risotto a la Salish Lodge in Snoqualmie, Washington

Who doesn't like risotto?  And what better way to celebrate the early days of spring than with a risotto containing all of springs heartily-missed delights?  I recently had a wonderful risotto while on vacation and staying at Salish Lodge in Snoqualmie, Washington.

Tally-ho!  It's Spring!

Asparagus Risotto

ANY time of day

Ingredients:

• Shallot (1 small, chopped)
• Garlic (2 cloves, chopped)
• Olive Oil, 1 1/2 Tbsp
• Butter, 1 1/2 Tbsp
• Risotto, 1 1/2 cups
• Dry White Wine, 2/3 cup
• 4 -5 cups broth (chicken or mushroom, I used both)
• Asparagus, approx 1 lb
• One bunch of ramps
• One handful of frozen peas
• 1 Tbsp lemon zest
• 1/2 cup mascarpone cheese
• 1 1/2 cup shredded Parmesan cheese
• lemon juice from two lemons
• 1 egg white
• salt
• black pepper

1. Heat a large sauteing pan or wok with medium heat and add olive oil and butter.  Add the shallot and garlic and sauté until aromatic.  Add the rice and stir to cover in the mixture.
2. Add the wine to the pan and stir until the rice has absorbed the wine.
3. Begin to add the broth, one ladle at a time and stir until the broth is absorbed.  This will take about half an hour.
4. In the meanwhile, blanch the asparagus and the ramps in salted water and set aside (chop them to the size that appeals to you).
5. After about 20 minutes of adding and stirring broth to the rice mixture, throw in the asparagus, ramps and frozen peas.  Continue stirring and adding broth.  Add the lemon zest.
6. When all of the broth has been added and absorbed, turn off the heat and add the cheeses and stir well.
7. Let the risotto sit a few minutes before serving.  At this time, add the lemon juice, egg white and a couple of ice cubes to a drink shaker and shake until the mixture is frothy and light.
8. To serve, spoon the risotto in small bowls, top with a bit of the foamy lemon juice mixture and garnish with freshly grated black pepper.

 The original at Salish Lodge

A view of Snoqualmie Falls.  It is nice to have something this gorgeous to look at while you're enjoying your asparagus risotto.

Pistachio Beets a la Purple Pig

I recently went to The Purple Pig, in downtown Chicago to try their selection of wines and cheeses.  Their specialties are cheeses, wines, and pork dishes, though I found their side items to be absolutely fantastic.  I had a fava bean dish with hard boiled eggs and bacon that I really enjoyed.  However, what topped the cake at this meal was the Salt-Roasted Beets with Whipped Goat Cheese & Pistachio Vinaigrette.  

It was rich and flavorful and had just the right amounts of sweetness and tartness.  Full of B vitamins, potassium, fiber and cheesy goodness, this makes an excellent dish for a pot-luck meal or even something to snack on all week.

 Colorful and bright

Spring food is so exciting,

Rich and nutritious!

Ingredients

• 5 beets
• salt
• water
• 8 oz goat cheese
• 1/4 cup milk
• 1 1/2 cups chopped pistachios
• 1/4 cup sherry vinegar
• olive oil
• black pepper

1.  Preheat the oven to 375F.  Peel and quarter the beets.  Place in a baking dish with 1/2 an inch of water and sprinkle with your favorite salt (not too flavorful - a smoky salt will ruin the taste of the pistachio vinaigrette).
2. Cover with foil and bake for about 30 minutes, or until beets are soft when pricked with a fork.
3. While the beets are baking, combine goat cheese and milk in a bowl and whip together until light and dollopable (word?  my mac editor says no.).  You may need to add more milk depending on the consistency of the goat cheese you use.
4. Combine pistachios, vinegar, olive oil, and black pepper and set aside.
5. When the beets are ready, let them cool a little bit so the cheese doesn't melt, and serve with a dollop of whipped cheese and drizzled with the pistacchio vinaigrette.

Serves 6.  Or just 1, for six days.

The Original

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Asparagus Cheese Souffle

Back to French Cooking.  Back to using recipes.  Back to spending an hour and a half at least on creating a beautiful meal that makes the evening feel special.  Tonight I made an asparagus souffle (asparagus season - yay!).

Light and fluffy, a souffle is satisfying, delicious, and makes the house smell wonderful.

Souffles are the best

To show off your kitchen skills

With a special dish

Ingredients

• oil
• 1 1/4 cups of milk
• 3 Tbsp unsalted butter
• 3 Tbsp unbleached all-purpose flour
• 2 tsp dry mustard
• 6 large eggs, separated and at room temperature
• 3/4 tsp salt
• freshly ground black pepper
• cayenne pepper
• 1 1/2 cups (packed) grated mild cheddar
• 1 1/2 cups asparagus tips
• 1/2 tsp dried tarragon
• 3 Tbsp fresh minced dill

1.  Chop the asparagus and start steaming.
2. Heat the milk in a saucepan or in the microwave to very hot but not yet boiling.  Remove it from the heat and set aside.
3. Melt the butter in a medium-sized saucepan over medium-low heat.  Sprinkle in the flour and mustard, whisking constantly.  Turn the heat down to low, and continue to cook the resulting roux (a foundation sauce of fat and flour) for about a minute or two longer, stirring often.
4. Slowly drizzle in the hot milk, whisking steadily.  Cook over low heat for 5 minutes, stirring frequently with a whisk and then a wooden spoon as it thickens.  Remove from the heat, and transfer to a large bowl.
5. Beat the egg yolks with a fork just until they lose their shape and become runny, then drizzle them into the hot sauce, beating vigorously.  Add the salt, some black pepper, and cayenne to taste.
6. Beat the egg whites until they form peaks that don't fall over when the whisk or beaters are lifted, and just a little liquid is left in the bottom of the bowl.
7. Fold (or dump) the beaten whites into the sauce, sprinkling in the grated cheese as you fold, until the eggg whites are mostly incorporated.  Add the asparagus, tarragon and dill.  The mixture will not be uniform - there will be little puffs of "cloud" here and there (puffs of cloud may = clumps).  
8. Transfer the mixture to the prepared dish.
9. Bake in the center of the oven for 45 minutes, or until golden brown all over the puffy top surface.  Bring to the table and serve immediately.

I used a french herb blend that had a bit of tarragon in it instead of the straight tarragon.  It was fantastic.
Instead of the 3 Tbsp of fresh dill, if you must, you can use 1 Tbsp of dried minced dill.
I used Bob's Red Mill All-Purpose gluten-free flour.  It worked perfectly.
An electric blender makes souffle preparation quick and easy.  I've done it with a whisk.  It was just barely worth it.

Recipe from Mollie Katzen's Sunlight Cafe. 

Chochoyota a la Biznaga

This was a soup that I had at La Biznaga, in Oaxaca my first night in Mexico.  It isn't exotic, but it was delicious and I plan on experimenting with it as a base for many future meals.


Ingredients:

• 15 oz chicken broth, plus water
• 1/4 cup masa, plus water (approx 3 Tbsp)
• 1 bunch watercress
• 1/4 tsp salt
• dash of coriander
• 1/2 tsp freshly ground black pepper

1.  Heat chicken broth over medium heat.  
2. While broth is cooking, combine masa and water and form into tiny balls.
3. Add balls to the broth and let boil 5 minutes.
4. Add salt and coriander.
5. Wash and chop watercress and add to the broth.
6. Cook another five minutes.
7. Add freshly ground black pepper upon serving.

May be garnished with avocado, rice, crushed red pepper, or with added shredded chicken.
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Mushroom Truffle Flatbread a la Branch 27

I have been craving the mushroom flatbread from Branch 27 in my neighborhood for days. There are three reasons that I haven't gone over there to get it: 1) I'd have to buy a drink too, and I have enough of that at home, 2) I could probably make it myself, and 3) I have already had it twice in the last week.

So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!

Who doesn't like cheese?!
Here's a new take on a fave.
Trust me. You'll love it.

Ingredients:

• Crackers, preferably Potter's White Crackers
• Cremini mushrooms (2 cups)
• 1 clove garlic
• 1 shallot
• herbed goat cheese (or plain, really will do)
• Frisee, or other lettuce
• Butter - plenty
• White truffle salt

1. Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
2. Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
3. Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
4. Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
5. Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).

Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Easy Tuna Nicoise Salad

This is one of my favorite dishes. I order it any time I can find it on a menu. My two favorite places to order this salad are Marigold, in Colorado Springs (where they also use pepperocinis and red onion in their salad) and some hotel in Austin, Texas, where they use ahi tuna instead of tuna salad.

You might notice that there are few (are there any?) recipes for salads on this blog. That is because I typically don't like cold food. This salad, however, is more of a casserole than a salad. I like it because it is filling. I like it because it is warm. I like it because it is pretty.

A quick, fancy meal
That brags of being healthy
(Except the mayo)

Ingredients:

• lettuce - as much as you want. Boston or butter leaves, washed, dried, torn
  
• a handful of green beans, lightly steamed and cooled to room temperature
  
• 2 medium red potatoes, boiled, but not mushy, quartered
• 2 hard boiled eggs, shelled and quartered
• 8 kalamata olives
• 1 medium vine ripened tomato, cut into eight pieces
• 1 can tuna, in spring water
  
• mayonnaise - either homemade, or Hellmann's
• 1/2 cup olive oil
• 1 garlic clove, mashed and minced
• 2 Tbsp dijon mustard
  
• 1 Tbsp red wine vinegar
• 1 Tbsp champagne vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp dried parsley
• freshly ground black pepper
• fresh parsley (optional)
  

1. Mix the garlic, mustard, vinegars, lemon juice and parsley together well and let sit while cooking, chopping and tearing the rest of the ingredients. Add the olive oil and whisk together.
   
2. When the green beans and potatoes have cooled, toss them in the dressing along with the tomatoes.
3. Prepare each plate individually with lettuce, green beans, potatoes, eggs, tomatoes, and olives.
4. Shred the tuna in a bowl and mix with mayonnaise to taste. Put a dollop of tuna in the middle of each salad and drizzle the remaining dressing over the rest of the salad. Top with freshly ground black pepper and fresh parsley (if using).
5. Serve immediately. This salad is best at room temperature.

• Where are the anchovies?? [They're not included; I don't like them.]
• I thought this was made with raw ahi tuna slices!? [It can be. But then it isn't "easy tuna nicoise salad.]

Enjoy! (Serves 2)

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Strawberry Mousse Parfait

Mmmmmmm. I think I have blogged about this before. Not here, and not including the recipe, so it is about time I shared it. I have been making this recipe for years. I cut it out of an issue of Gourmet magazine ages ago and find it so festive that I can't help myself sometimes and have been known to go to all the trouble (this was before I had an electric mixer and would whip the cream by hand) to make one serving of this just for me! Here though, is the recipe as I made it tonight to serve six. (To make one serving, cut all ingredients down to a quarter of what is required below and you'll have leftovers.)

Strawberries and Cream
A traditional delight
More complicated!

Ingredients:

• 5 cups of quartered strawberries
• 4 tablespoons sugar
• 4 teaspoons lemon juice
• 3 teaspoons unflavored gelatin
• 6 tablespoons water
• 1 1/3 cups well-chilled heavy cream
• 1 cup coarsely crushed butter cookies

1. Mash 4 cups of quartered strawberries with lemon juice and sugar in a bowl. Dice the remaining strawberries and set aside.
2. Sprinkle the gelatin over the water in a small saucepan and let sit 1 minute to dissolve. Over low heat, stir the gelatin until completely dissolved. Stir gelatin and water into the mashed strawberries.
3. Place the bowl of mashed strawberries into a larger bowl filled with ice and water and let sit, stirring occasionally until gelatin mixture thickens and a spoonful holds its shape momentarily before returning to the rest of the bowl (about 10 minutes).
4. Whip the cream in another bowl until it just holds stiff peaks. Fold 2 cups of the whipped cream into the strawberry mixture. Fold in most of the remaining strawberries.
5. To build the parfait, in individual cups, or a bowl, as pictured here, layer mousse, cookie crumbs, mousse, cookie crumbs, mousse, remaining whipped cream, and garnish with strawberries.
6. Chill at least 30 minutes and serve!

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What to do with those avocados that are getting too soft.

For lunch the other day, I pulled out the produce drawer to find unused produce from previously planned meals. Lunch was a thrown-together last-minute salad that I only post here because of the colors. And because of the dressing.

Leftovers for lunch
Only minutes to prepare
Green is healthy, right?

Ingredients

• Asparagus that didn't get eaten the night before
• Mushrooms that you didn't need for your pizza and put back in the fridge
• Lettuce that one can never seem to finish all of before it wilts
• 1 Avocado
• 1/2 a lime
• Water
• Pepper
• Goat Cheese

1. Lightly steam the asparagus
2. Blend the avocado, lime, and a couple of tablespoons of water in a blender.
3. Chill the asparagus briefly (a few minutes in the freezer will do it)
4. Put lettuce, mushrooms and asparagus in a bowl
5. Top with the avocado dressing, pepper and goat cheese.

This would be more typical of a spring or early summer meal, but since we have scarcely had a summer, I think it is right in season.

Angel Hair Pasta with Morels and Asparagus

This was a delicious seasonal meal that was very satisfying and everyone enjoyed - it was a lot of fun to cook too! I did NOT find the morels myself.

What to eat in spring?
Morels and asparagus
Followed by some pie.

• 1 lb fresh angel hair pasta
• 2 Tbsp extra virgin olive oil
• ½ cup chopped shallots
• 2 cups diagonally sliced fresh asparagus ( 2-inch pieces)
• 1 ½ quarts fresh morel mushrooms, halved and cleaned
• 6 Tbsp cold butter, cut into pieces
• 2 Tbsp finely chopped fresh chives
• ½ tsp black pepper
• kosher salt to taste

1. Cook pasta according to package directions. Drain and place in a large serving bowl and keep warm.
2. In a large skillet on medium high heat, add olive oil and shallots; sauté for 30 seconds. Add asparagus and sauté for 1 minute. Stir in morels and cook 1-2 minutes or until softened.
3. Drain asparagus-mushroom mixture, reserving juices.
4. Add the mixture to the pasta and return the juices to the skillet. Cook to reduce by ¾. Add butter, stirring constantly, until melted.
5. Remove from heat; stir into pasta mixture with the chives, pepper and salt.
6. Garnish with chives and serve.

I used a tad less butter and added just a wee bit of white wine. I also sprinkled parmesan cheese on top with the chive garnish. Don’t look at how much I used. You’d prefer less. I’m addicted.

Recipe found at culinarycafe.com.