Asparagus, Artichoke, and Shittake Risotto

Adapted from Smitten Kitchen

serves 4

This has been the coldest winter in all the years we've lived in Michigan.  For the past month, temperatures have dipped down into the negative 20s and wind chill -35.  In the winter, I enjoy making soups or anything rich and hearty.  This risotto is amazing.  You get that crunch from the asparagus and everything works so well together.  It does take some patience and time to make, but it's well worth the effort!  The recipe from Smitten Kitchen called for fresh artichoke, but I wanted to use up the can of artichokes we had left from another recipe.  It's better to use what you have than to accumulate random items in your pantry from other dishes.  It makes perfect sense, especially when you are on a budget.  Hope you enjoyed making and savoring this dish like we did!  I can't wait to make it again.         


5 cup chicken broth
1 cup water
1 pound asparagus, trimmed, cut to 1/4 inch slices with tips at 1 1/2 inch long
4 Tablespoon unsalted butter
3/4 pound shittake, caps cut 1/4 inch slices, discard stems
1 can whole artichokes, cut into fourths
2 shallots, finely chopped
1 1/2 cup Arborio rice
1/2 cup dry white wine
1/2 cup parmesan (optional)

1. In a large heavy bottomed pot, bring water and chicken stock to a boil.  Add asparagus and cook uncovered for 3-4 minutes.  Remove asparagus and place in an ice bath, drain, and pat dry.  Keep the broth on a low simmer, covered.

2. Using another pan, on medium high heat, add 1 Tablespoon butter.  Add mushrooms after butter melts. Saute for 4 minutes, season with salt and pepper.  Remove from heat and set aside.

3. Add 2 Tablespoon butter in same pan. Add shallots and sauté for 3 minutes.  Then add rice for another minute, then add white wine, constantly stirring for 1more minute.  Turn heat to medium.

4. Ladle 1 cup simmering broth into pan, stir until absorbed about 2 minutes.  Continue to simmering while adding 1/2 cup of broth at a time until all the broth is incorporated, stir until rice is al dente and creamy.  About 20 to 30 minutes.

5. Remove from heat, stir in parmesan (optional), add 1 Tablespoon butter, stir in asparagus, artichoke, and mushrooms.  Salt and pepper to taste.  Cover pan for 1 minute then serve.

Pasta with Fennel, Arugula and Lemon

Adapted from Sprouted Kitchen

2 large fennel bulb, sliced, fronds reserved
(Watch this video of how to prep fennel bulb by Martha Stewart)
2 Tablespoon extra virgin olive oil
4 garlic cloves, minced
12 oz pasta (linguine or papparadelle)
1/2 cup creme fraiche, to taste, optional
zest 1 lemon, juice reserved
6-8 handfuls of arugula
1/2 cup reserved pasta water
sea salt and black pepper
parmesan or hard goat cheese to finish

Method:

1. Bring large pot of salted water to a boil
2. In a large pan, on medium high, with olive oil, cook fennel for 5 minutes.  Turn to medium heat and add garlic, salt and more oil.
3. Add creme fraiche and lemon zest.  Stir to coat.  Add arugula and toss.
4. Drain Pasta, reserve 1/2 cup pasta water.  Add to creamy fennel pan, toss, and season with salt and pepper.  Add lemon juice 1 teaspoon.
5. serve with parmesan or hard goat cheese, topped with a few fennel fronds.

Israeli Salad and Pita Chips

Adapted from Smitten Kitchen

2 medium roma tomatoes, cubed
1 (1 pound) English cucumber, cubed
1/2 medium red onion, cubed
3 Tablespoon flat leaf parsley, minced
juice of 1/2 lemon
2-3 Tablespoon olive oil
1 1/2 teaspoon sumac powder
sea salt and black pepper to taste
Crumbled or cubed feta (optional)
1 bell pepper, cubed (optional)
chopped olives (optional)

Method:
Combine and mix all the ingredients and serve with pita chips.

Pita chips:
Cut into wedges, lightly brush olive oil on each pita wedge, sprinkle sea salt and sumac powder.  Bake in oven at 350 degrees F on a baking sheet, using a silpat or parchment paper.  10-15 minutes or until done.

Chickpeas and Spinach with Honeyed Sweet Potato

Adapted from Ottolenghi The Cookbook

serves 6-8

2 - 15 oz cans garbanzo beans

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 Tablespoon tomato paste

14 oz canned tomatoes, chopped

1 teaspoon superfine sugar (caster sugar)

1 1/2 teaspoon ground cumin

3 cups baby spinach leaves

2/3 cup cilantro, garnish

sea salt 

black pepper

Honey Sweet Potato:

1 pound sweet potato, peeled, cut into 1 inch slices

scant 3 cup water

3 1/2 Tablespoon unsalted butter (we use Earth Balance Vegan Butter)

4 Tablespoon honey

1/2 teaspoon salt

Method:

1. In a large pan, combine sweet potatoes with water, butter, honey, and salt.  Bring to a boil then lower heat to simmer for 30-45 minutes, or until tender.  Turn the potatoes over 1/2 way through, then remove from heat.

2. Make the sauce for the chickpeas, heat olive oil in a pan with onion, cumin seeds, coriander seeds for 8 minutes.  

3. Then add tomato paste, tomatoes, sugar and ground cumin.  Cook for 5 minutes then add salt and pepper

4. Stir in spinach, then chickpeas and cook for another 5 minutes

5. Serve and Enjoy!

Notes:

• I served this dish with Shawarma spiced chicken wraps and a cucumber and poppy seed salad.

Cucumber and poppy seed salad (adapted from Ottolenghi The Cookbook), recipe follows: 

6 small baby cucumbers

2 mild red chilies, thinly sliced

3 Tablespoon coarsely chopped cilantro

4 Tablespoon white wine vinegar

1/2 cup sunflower oil

2 Tablespoon poppy seeds

2 Tablespoon superfine sugar (caster sugar)

sea salt and black pepper

Method:

1. Chop off and discard ends of cucumbers.  Slice cucumber at an angle.

2. Mix together all ingredients in large bowl.  Use hands to massage flavors gently into cucumbers.  

3. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers.  It should be sharp and sweet like a pickle.

4. If you're not serving it immediately, drain some liquid off later and adjust seasoning again.

Shawarma Spiced Chicken Wraps

Adapted from Gordon Ramsay's Home Cooking: Everything you need to know to make fabulous food Cookbook

Serves 2

4 boneless, skinless chicken thighs
2-4 pita bread or tortilla wraps
olive oil

Marinade:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
seeds from 3 cardamom pods, ground in mortar
pinch of freshly grated nutmeg
2 garlic cloves, peeled
juice of 1/4 lemon
cilantro, leaves chopped
olive oil
sea salt
freshly ground black pepper

Method:

1. Make the Marinade.  Add spices, garlic, lemon juice and cilantro to mortar or blender.  Grind or blend until smooth.
2. Add 5 Tablespoon of olive oil and salt and pepper.  Blend well.
3. Transfer to large bowl and mix with chicken.  Make sure you rub in the marinade.  Marinate for 2 hours.
4. Preheat oven to 350 degrees.
5. On a baking sheet, using aluminum foil, grease with a little butter.  Bake chicken for 30 minutes or until cooked, flipping the chicken half way through for even cooking.
6. Serve on pita and enjoy!

Notes:

• Gordon Ramsay's recipe suggests using sliced scallions, shredded cabbage, mayonnaise and chili sauce for the wraps.
• I chose to omit those ingredients. 
• Instead I made a Yogurt Sauce (adapted from Ottolenghi The Cookbook, Chickpeas and Spinach with Honeyed Sweet Potato recipe) Recipe as follows: 1/2 cup greek yogurt, 1 clove garlic, minced, grated zest and juice 1 small lemon, 3 Tablespoon extra virgin olive oil, 1 teaspoon fresh mint, finely chopped; sea salt and black pepper to taste.

Chocolate Bourbon Balls

Adapted from Mast Brothers Chocolate A Family Cookbook
makes 24 balls

4 cups Vanilla Wafer Cookies
1 cup Raw Pecans
1 cup Confectioner's sugar
1 Tablespoon Cocoa Powder
1/2 Cup Bourbon

Method:

1. Mix Cookies, pecans, 3/4 cup confectioner's sugar, cocoa powder in food processor.
2. Add Bourbon and combine.
3. Roll mixture into small balls.
4. Roll balls in remaining confectioner's sugar to coat.

Notes:

• This dessert has alcohol in it, please do NOT serve it to minors.
• I used Woodford Reserve Bourbon.  

Almond and Orange Florentines

Adapted from Ottolenghi The Cookbook

makes about 20

2 free-range egg whites

3/4 cup plus 1 Tablespoon confectioner's sugar

2 3/4 cup sliced raw almonds

grated zest of 1 orange

Method:

1. Preheat Oven at 300 degrees F. 

2. Use a heavy baking sheet and a silpat (lightly brush vegetable oil on parchment paper if you don't have a silpat). 

3. Put egg whites, confectioner's sugar, sliced almonds, and orange zest in a large mixing bowl.  Gently mix together.  Dip your hand in a bowl of cold water and pick up portions of the mix to make little mounds on lined pain, well spaced apart.

4. Using a fork, gently flatten each mound very thinly.  As thin as possible without creating too many gaps between almond slices.

5. Bake in oven for 12 to 15 minutes or until cookies are golden brown.  Allow cookies to cool before transferring it to a plate or sealed jar.  An Icing spatula works well.