Posted by: Deana | March 10, 2008

Recent Meals

Here are some links to recipes I’ve found online:

Apple Dumplings:
The Pioneer Woman Cooks!
I love this blog, we’ve tried a few recipes and they’ve been great. Z was hesitant about these little dumplings because of all the “good” stuff that went into them. No doubt about the “healthiness” of this recipe, but they tasted fabulous. Z and I did not eat the whole pan, we shared with my Aunt, Uncle, and cousins. The cousins, 16 and almost-14, loved them.

Baked Scallops
Simply Recipes
This was kind of a late birthday dinner for Z; he loves scallops and didn’t get any on his birthday this year. The texture, and the taste a little, keeps me from loving this particular seafood, but baking them like this helped, I think. Z liked them, and that’s what counts as success for us when it comes to a scallop recipe.

Asparagus Risotto
Simply Recipes
We’ve enjoyed several of the simply recipes that I’ve found. Z made this one; he originally learned how to make Asparagus Risotto in Italy, so he knew what he was doing. He did a great job; it was delicious and I enjoyed it in my lunch for the next two days too! And I could eat it because we used naturally aged Parmesan cheese – naturally aged cheeses and hard cheeses are easier on a lactose intolerant stomach.

Asparagus Risotto

  • 1 pound asparagus
  • 3 Tbsp plus 1 teaspoon butter
  • ½ cup chopped shallots
  • 1 cup arborio rice
  • ½ cup dry white wine (or 1 Tbsp lemon juice and ¼ cup water)
  • About 3 ½ cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 ½-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock to a simmer in a saucepan.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add ½ cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in ½ cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Serves 4.

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Responses

  1. […] I’ve learned that the work it takes to make risotto is deliciously worth it.  My favorite is Asparagus Risotto; we’ve also enjoyed a Risotto alla Milanese.   But one of the nice things about risotto is […]


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