Lovely Lemons!

Quickly want to post a picture showing the HUMONGOUS lemon we brought back from Arizona compared with a store-bought lemon.  We had about five of these plus five grapefruit in our carryon luggage...TSA said "Look at those lemons!" but these fruits didn't get a pat down.

Leek Risotto with Broiled Balsamic Mushrooms

Here is the spring recipe we have all been waiting for!  A delicious and yet very filling risotto.  Broiling the mushrooms separately really sets this dinner apart.

Ingredients

Serves 2 as a main dinner or 4 as a first dish.

Preheat oven to 400 degrees.

4 or 5 medium leeks, white parts thinly sliced (green ends discarded or saved for another use)
olive oil
1 cup of arborio rice
3 cups of vegetable broth (heating on low on the stove)
10 white mushrooms cut into quarters
balsamic vinegar
salt/pepper

1) Heat olive oil in a deep pot on the stove, when oil is hot, add the leeks and allow to cook for about 2-3 minutes.
2) Add rice to pot and stir to coat plus another minute to develop a nice golden coat
3) Add a ladle full of broth to the rice mixture and keep stirring.
4) Continue to add broth as the liquid is absorbed the rice.
5) Meanwhile add balsamic vinegar and olive oil together and drizzle over the mushrooms.  You can use your judgment here on the amount (based on your preference) but most likely you will need 1/4 cup olive oil and 1/4 cup balsamic.  Once you have coated the mushrooms, place in the oven and cook until rice is done (about 25 minutes).
6) Keep adding stock and stirring until most of the stock is gone (you might not need all of it, the rice is done when you taste it and there is just a hint of a crunch and the rice will also stop absorbing the stock).
7) Remove the rice from heat and let sit undisturbed for five minutes.
8) Spoon rice and top with mushrooms from the oven.  Serve with fresh ground pepper and parmesan cheese!

Goat cheese stuffed peppers

As peppers start to make their way into your local markets, check out this quick but impressive appetizer!

4 oz goat cheese
salt/pepper to taste
1/3 cup olive oil
12 small peppers (see photo for sample)

Preheat grill or oven broiler

1) Mix olive oil in with goat cheese and salt and pepper.
2) Wash and dry peppers
3) Carefully cut top of pepper ALMOST off (need to keep it attached for grilling)
4) Carefully remove the seeds and then stuff to the brim with cheese
5) Put the top of the pepper back on and use cheese as "glue" if necessary
6) Generously spray the peppers with olive oil spray
7) Grill or broil until peppers are starting to blacken and then turn oven to cook the other side for another minute or two.
8) Remove and serve!

Food Pile

In honor of Betsy we made these "food piles" a few weeks ago.  We made our own Belgian frites and topped them with a homemade vegetarian chili with the traditional cheese, sour cream and jalopenos.  This is definitely food porn pile!

3 Ps - Pea, Pancetta, Pasta

David made this dinner for me the other night when we were both exhausted and were in the mood for a nice warm pasta dish.  This is a recipe from his mom and I'm happy to share this as another amazing dish cooked in my kitchen.

Ingredients:

1 lb farfalle pasta
1 cup frozen peas
4 slices bacon
1 cup heavy cream
salt/pepper

To make:

Step 1) Start pasta water boiling on the stove, when it is ready add the box of farfalle pasta.  At the end of the cooking, be sure to remember to save 1 cup of the starchy pasta water.
Step 2) While pasta cooks, lay the bacon on a paper towel on a plate and do a quick cook in the microwave (1 minuter per piece).  When the bacon is done, carefully remove from the microwave and let the bacon cook and then chop into bite size pieces.
Step 3) Place the cream in a saucepan and heat until bubbling, be sure to stir this as much as possible to avoid burning the cream.
Step 4) With two minutes to go on the pasta, add the peas to the boiling water to allow them to thaw.
Step 5) Reserve a cup of water and then drain the peas and pasta and return to the pan.
Step 6) Add cream to the pasta and peas and then add 1/2 cup of the water (if it is too dry after 5 minutes, you can add the rest).
Step 7) On low heat, cook the cream and peas and pasta and allow to mix together and really combine.
Step 8) About 5-7 minutes later, remove from heat, stir in the bacon and serve in bowls topped with fresh ground black pepper!

Fondue with Vegetable Melange and Fingerling Potatoes

1970 called and it wants it's dinner back but TOO BAD SO SAD!  My first time making fondue and needless to say this is an extremely easy yet surprisingly gourmet dinner that could also make a wonderful appetizer.  The great thing about this dish is that with the fondue base you can add any fruit, vegetable, protein or carbohydrate you like and could almost consider this healthy!

Fondue base 101 Cookbooks

Serves 2 for nice size dinner

Ingredients:

4 oz Gruyere cheese grated

1 1/2 tablespoon flour

pinch of salt

3/4 cup white wine (pinot gris or sauvignon blanc)

Dippers:

Any blanched vegetable, including broccoli, green beans, brussels sprout, etc.

Roasted zucchini or asparagus

Boiled potatoes

Day old toasted bread cubes

Apple or Pears

Grilled chicken pieces from a previous night's dinner

To make this prepare all of your dippers in advance then start on the cheese sauce.

1) Combine flour, salt and cheese in a bowl and mix until coated

2) Put wine in a sauce pan on the stove and heat on medium until simmering

3) Add cheese mixture a handful at a time stirring constantly

4) Reduce heat to low and allow mixture to cook until it bubbles, remove and serve immediately.

If the cheese starts to cool while you are eating, you can put it back on the stove for a minute or two and it will be just as good as it was at the beginning.

Enjoy this amazing new weeknight go to dinner!

Single Girl Dinner #2 - Nibble plate

This one is simple....as in KISS (keep it simple silly)

Nice prosciutto or nice deli meat
Asparagus spears (roasted under the broiler with a simple oil and lemon seasoning)
Grilled baguette slices
Hunk of MANchego cheese

Put on plate and pat yourself on the back for being awesome!