Penne with Artichokes and Parmesan

I’ve been loving artichokes lately and this dish is a delightful and healthy way to enjoy them. It’s just as nice served cold for barbeques or hot for dinner indoors with a hearty protein dish.

3 tbsp lemon juice
4 artichokes
2 cups vegetable stock
1 small bunch of parsley, chopped
6 cloves garlic, halved
2 tbsp olive oil
salt
1 lb penne pasta
3 tbsp shaved parmesan
1 tbsp chopped chives

Pour lemon juice into a bowl. Prep the artichokes by removing the tough leaves on the outside, stop removing at the place where the leaves turn from yellow to green. Slice the top of the leaves off at the point where the color changes. Then quarter the artichokes and scoop out the furry inner roughage. As you complete each artichoke, drop into the bowl of lemon juice.

Place artichokes in a saucepan with vegetable stock, parsley, garlic cloves, a drizzle of olive oil and salt to taste. Bring the liquid to a boil and simmer for 12 minutes or until tender and until the liquid is reduced about halfway.

Cook the pasta for about 8 minutes or until ‘al dente’ and set aside.

Spoon the artichoke mix on top of the pasta and top with parmesan and chives. Toss, and salt to taste.

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Lemon Mushroom Risotto

I was in awe the other day when I realized I’ve had this blog for over a year, and have yet to post a risotto recipe. Risotto is one of my favorite things to prepare because it’s so diverse and always a crowd pleaser. It also takes a bit of time and patience to make, rendering a product of some true TLC. I’ve tested out other sorts of risotto with saffron, shrimp and pancetta, but this dish is my one and only original, the first risotto I’ve ever prepared. I made it Wednesday night for E and it turned out just as well as I remembered. It’s so hearty that you can enjoy it on its own, or with a salad/vegetables. I made an arugula salad and it was a nice pairing. Enjoy.

Can serve 2-4 as a main, or more as a side

Ingredients:

2 2/3 cups boiling-hot water
1/2 oz dried porcini mushrooms
3 cups chicken broth (or substitute vegetable broth if need be)
1/2 stick (1/4 cup) unsalted butter
1/2 lb mushrooms (oyster, cremini, shiitake, whatever you like)
1 small onion, finely chopped
1 cup plus 2 tablespoons Arborio rice (8 oz)
1/4 cup dry white wine
1 teaspoon finely grated fresh lemon zest
1/4 cup finely grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Preparation:

Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid into a glass measure and reserve.

Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.

Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.

Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)

Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.

Recipe adapted from Gourmet Magazine via Epicurious.com.

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Crushed Red Pepper Shrimp and Bulgur

I love making grains and was thrilled last night to discover how quickly bulgur heats up in the microwave. Though Rachael Ray irks me, I’m fighting the temptation to call this a “30 Minute Meal!” Here is a nice, healthy weeknight dish with only a few ingredients. It is packed with flavor from the red peppers and the lemon juice adds a nice, crisp acidity.

10 large, frozen shrimp
1/2 cup uncooked Bulgur wheat
2 tsp olive oil
2 tbsp lemon juice
1/2 tbsp crushed garlic
1 tbsp crushed red pepper flakes
Sea salt

Defrost and remove the shells of your shrimp by either nuking them in the microwave or running them under cold water for a couple of minutes.

Place bulgur in a microwave safe, deep bowl. Pour a cup of water over the bulgur and heat for 8-10 minutes.

While bulgur is cooking, heat the olive oil in a small pan over medium heat. Add shrimp, garlic, crushed red pepper and a dash of sea salt. Heat the ingredients and stir to blend for a minute or so then turn down heat. Add cooked bulgur to the pan and toss to combine.

Pour your crushed red pepper shrimp with bulgur into a bowl, toss with lemon juice and enjoy!

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