Published May 1, 2008. From Cook's Illustrated. Why this recipe works: For a flavorful spring vegetable risotto recipe, we simmered the trimmings from leeks and other vegetables in chicken broth before stirring the broth into the rice. Serves 4 as a main course or 6 as a first course To make this dish vegetarian, replace the chicken broth with vegetable broth; the test kitchen’s favorite brand is Swanson Vegetarian Vegetable Broth (see related tasting). Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over. Ingredients Gremolata 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 Risotto 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 (see note) 4 cups low-sodium chicken broth (see note) 3 cups water 5 tablespoons unsalted butter Salt and ground black pepper 1/2 cup frozen peas 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1 1/2 cups Arborio rice (see note) 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 Instructions 1. For the Gremolata: Combine ingredients in small bowl and set aside. 2. For the Risotto: 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 gremolata and passing Parmesan separately.

Sweet Potato and Kale Soup

This recipe came from the same cookbook as Spring Avocado Dip. Like that dip, it is simple, uses in-season ingredients, and is just delicious. I've made a few variations.

3 stalks celery, chopped
1 stalk carrot, chopped
1 can white beans (or soak your own, I aspire to this, but nearly always go with the canned)
1-2 sweet potatoes, peeled and diced
Bunch of Kale
6-8 cups vegetable broth
Fresh or dried ginger
Dried nutmeg
1 tbls brown rice wine (or brown rice vinegar and brown rice syrup)
salt & pepper
1 small yellow onion, diced
olive oil

On medium heat, saute diced onion and ginger in pot with oil until
soft. Add carrots, celery, diced sweet potatoes, beans, and brown rice
wine. Stir. Add kale and cover everything with broth. Turn up heat
until it starts to boil. Reduce heat to keep soup on high simmer/low
boil for 30 or more minutes.

Serve with nutmeg and sesame seeds on top.

Most Delicious Sandwich I've Ever Made

I've been loving all the spring fruits and veggies, and thus am finally making good use of the box I have delivered each week. (I highly recommend green bags. Keeps everything so fresh!) Anyway, I had some focaccia, leftover Spring Avocado Dip (see recipe), and loads of veggies. While I generally am a bring-my-own-lunch to work delinquent, I just couldn't wait until dinner to use that focaccia (particularly since I rarely get home or eat dinner before 9). So I created the Most Delicious Sandwich I've Ever Made. I was so excited about it, I had half for breakfast. The best thing about it in my book--aside from its deliciousness of course--is that it didn't get soggy.

Here it is:

Spread Spring Avocado Dip on sliced focaccia (you could probably use ciabatta too). Layer the following thinly sliced veggies: apple, avocado, cucumber, carrot. Add some sprouts (I think you could go any sort of greens here too.) Try to make it to lunch before diving in. Good luck with that.

Easy, yummy, scallops.

I picked up some scallops to make one of my favorite soba noodle recipes, but as I was not inclined to chop the other ingredients necessary to the soba noodle recipe, I looked up a scallops alternative. Lo and behold, I found a delicious Bittman recipe. As you would expect, it is simple, fresh, and tasty. I served them with roasted fingerling potatoes and asparagus.

Here goes:

Take a handful of basil (more or less depending on how many scallops you are making). Dice until quite fine, almost a paste. Add 1-2, to 3-4 cloves garlic, also minced, and mash together to make more pasty. Salt and pepper. Then add a little olive oil and mix.

Cut scallops almost in half (like really-opened mouth pac-men). Put basil mixture inside, close. Set in plate with olive oil while you heat up gril or broiler. Broil or grill each side 2-3 minutes until cooked. Squeeze a little lemon juice on top. Eat.

Oh, okay, one more

Bolognese sauce (of Steamboat and Cape Cod fame, well I hope):

Measurements are estimated or made up. Use your judgment. This is a hard one to mess up. After spending years making my Bolognese by adding milk last, I did some research and learned that there is a split of authority on this one and some folks put milk before tomatoes. I gave it a whirl at a dinner party and am now firmly in the milk-first camp (although I cheat a little at the end so that the sauce has the nice Bolognese creamy color). Because I had some left over pancetta the first time I made it, it has become a permanent part of the recipe.

WARNING: While this recipe labor-intensive, it needs time to simmer! Allot about three hours.

1.25 lbs ground chuck (I used to use any sort of ground beef, but discovered chuck is different and better for this)
.25 lbs pancetta, chopped
3 tbls butter
1 big onion, diced
2 carrots, chopped
2-3 celery stalks, chop these too
1 c. whole milk, plus some more for cheating at the end
1 c. dry white wine
2 big cans of italian plum tomatoes in juice
2-3 bulbs garlic, minced
Nutmeg (fresh or powder)

Pasta (preferably rigatoni or ziti)
Parmesan cheese

Medium heat. In big pot, melt butter, add onion and cook until clear. In separate skillet, lightly brown pancetta. Add carrots and celery to onion (olive oil if necessary). . Dump the pancetta into the pot (and get those juices). Throw in your garlic now too. Cook for 2-3 minutes. Add ground chuck, breaking up chunks with fork. Cook until the pink starts to fade. Do not overcook, it's going to simmer for a long time. Salt and pepper throughout.

Now the fun part. Add milk and cook until liquid is reduced. Add wine. Cook until liquido is reduced. While liquid is reducing, open can(s) of tomatoes. Dump into big bowl and use hands to mash up tomatoes (fun, but messy). Add tomatoes and juices to pot. Stir. Add a little bit of nutmeg and probably some more salt and pepper. Reduce heat and allow sauce to simmer uncovered for three or more hours.

When ready to eat, cook pasta. Toss with sauce and parm cheese. Eat.

Look, a new post! (starting small here) Spring Avocado Dip

I discovered a new delicious dip, and thought I would share. Because I found this one in a cookbook, I can actually provide measurements! (you know I didn't measure though)

2 avocados, diced
2 bulbs garlic, minced
1/2 cup grapeseed oil mayonnaise
2 tbls lime juice
1 tbls lemon juice
1 tbls brown rice syrup
1/4 teaspoon sea salt
1/4 c. fresh chives, chopped

Using a food processor or immersion blender (favorite kitchen tool ever!), blend all ingredients. Eat with veggies, pita, or just on a spoon.