asparagus, mint and lemon risotto

© David Loftus

asparagus, mint and lemon risotto

http://www.jamieoliver.com/recipes/risotto/asparagus-mint-and-lemon-risotto
main courses | serves 8

ingredients

for the risotto:
• 1 litre/1¾ pints vegetable or chicken stock
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, trimmed and finely chopped
• 600g/1lb 6oz risotto rice
• 250ml/9fl oz vermouth or dry white wine

• 2 bunches of asparagus, woody ends removed and discarded
• 700ml/1¼ pints hot vegetable or chicken stock
• 100g/3½oz butter
• 1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating
• a bunch of fresh mint, leaves picked and finely chopped
• zest and juice of 2 lemons
• sea salt and freshly ground black pepper
• extra virgin olive oil

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions then reduce your Parmesan by half.)

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.

Stage 1: Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.

Stage 2: Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.

Stage 3: Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.

Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Broccoli Cheddar Soup Recipe

http://www.vietworldkitchen.com/blog/2009/06/banh-mi-sandwich-recipe.html

Look for deeply green, tight heads of broccoli. I typically avoid any heads that have yellowing florets or seem died out. If you like a slightly creamier soup, stir in a generous dollop of creme fraiche after pureeing. You can easily make this soup vegan by using olive oil and omitting the cheese/creme fraiche, and you can make it gluten-free by doing something in place of the croutons.

croutons
5-6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1-inch), roughly 3 cups total

1/4 cup butter or olive oil (I like 1/2 and 1/2)
1 1/2 tablespoons whole grain mustard
1/4 teaspoon fine grain sea salt

soup:
2 tablespoons unsalted butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, finely chopped
3 1/2 cups light, good-tasting vegetable broth
1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets

2/3 cup freshly grated aged Cheddar, plus more for topping
1 - 3 teaspoons whole grain mustard, to taste
smoked paprika, more olive oil, creme fraiche (optional)

Preheat your oven to 350F degrees and place the torn bread in a large bowl. In a small saucepan heat the butter until it has melted. Whisk the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 - 15 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.

While the croutons are toasting, melt the butter (or olive oil) in a large saucepan over medium-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.

Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit a a time). If you are going to add any creme fraiche, this would be the time to do it. Now add more water or broth if you feel the need to thin out the soup at all. Taste and add more salt if needed.

Serve sprinkled with croutons, the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.

Serves 4 - 6.

Lemon and broccolini soup

http://technicolorkitcheninenglish.blogspot.com/2009/08/lemon-and-broccolini-soup.html

Girls, thank you for all the haircut suggestions – I’m so glad you shared your thoughts with me! I’ll let you know when I make up my mind. :D

Because you are so sweet and dear to me, I’m offering you this soup: I could be offering you cookies or something with chocolate – I’d like that a lot more - but I want you to be healthy and strong. So soup it is. :D

Lemon and broccolini soup
slightly adapted from DH mag #34

2 tablespoons (28g) unsalted butter
½ tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed*
400g broccolini, coarsely chopped
4 cups (960ml) vegetable stock
100g spinach leaves
1 cup (240ml) heavy cream
1 tablespoon lemon juice
salt and freshly ground black pepper
sour cream or crème fraîche, to serve

Heat a deep, medium saucepan over high heat. Add the butter, olive oil, onion and garlic and cook, stirring, for 5 minutes or until the onion is tender. Add the broccolini and cook for another minute. Add the stock, bring to the boil and cook for 8-10 minutes or until the broccolini is tender. Add the spinach and cook for a further 1-2 minutes. Pour mixture into a blender or use an immersion (hand-held) blender to blend the soup until smooth - be careful because you are dealing with hot liquid; keep the end of the blender immersed in the soup all the time to stop the liquid from spilling. Stir in the cream, lemon juice, salt and pepper.
Ladle into bowl, top with about 1 tablespoon sour cream/crème fraîche, sprinkle some freshly ground black pepper over and serve.

* I used garlic infused olive oil and omitted the garlic cloves

Serves 4

Đậu phụ chiên trứng muối

http://ngakitchen.blogspot.com/2009/07/au-phu-chien-trung-muoi.html

Đậu phụ chiên trứng muối

Muốn ăn món đậu phụ chiên trứng muối ngon nhất thì phải ra quán Hà Nội Phố. Sở dĩ tôi hơi bị thiên vị như thế là vì quán đấy ở ngay cạnh nhà tôi. Một quán khác làm ngon thứ nhì là Lan Viên, cũng là một địa điểm ưa thích của tôi. Hồi đấy mỗi lần đi ăn là tôi lại mắt tròn mắt dẹt: sao người ta làm khéo thế, vỏ bột vừa giòn, vừa mỏng, mà nhân đậu phụ vẫn mềm tang, không hề bị vỡ nát. Khổ một nỗi là các quán đấy nằm ngay cạnh nhà, muốn ăn lúc nào thì lượn một tí là có. Thành ra tôi cũng chẳng bao giờ nhọc công tìm hiểu xem họ làm như thế nào. Bây giờ ở đây, Hà Nội Phố không có, Lan Viên cũng chẳng còn, thèm quá thì phải lăn vào bếp thôi. Hóa ra món này cũng không khó như mình tưởng đâu nhé!

Trứng muối cũng vừa xong, tôi rủ mẹ mò ra Cold Storage mua mấy nguyên liệu còn thiếu ngay. Cả cái cửa hàng to uỳnh có hàng ngàn mặt hàng thì đúng món mình cần là custard powder thì lại hết mất. Thế có chim cú không? Chẳng nản lòng, tôi lại nằn nì bố lái xe ra Giant, quyết mua cho bằng được. Cuối cùng thì cũng rinh về nhà được mấy món cần thiết đây:

Công thức của chị Rùa chăm chỉ nhé! Liều lượng đong đếm cũng có thay đổi một chút cho phù hợp với khẩu vị nhà tôi nhé!

1 hộp đậu non (loại Silken)

4-5 quả trứng muối, luộc chín, lấy lòng đỏ

5 tbs bột năng hoặc bột ngô

1.5 tbs bột custard

gia vị, dầu ăn

1. Trộn thật đều 2 loại bột: bột năng (hoặc bột ngô) và bột custard.

2. Đậu non thái thành miếng vuông vức vừa ăn.

3. Dùng thìa nghiền trứng muối thật mịn.

4. Cho dầu vào chảo, chờ cho thật nóng.

5. Lăn miếng đậu vào bột (1) rồi thả vào chảo rán ngay. Để lâu bột sẽ bị ướt dính.

Lưu ý: bột rất nhanh chín nên phải để ý xúc ra ngay. Để lâu đậu bên trong sẽ bị nóng và vỡ nát.

6. Vớt hết đậu ra đĩa lót giấy hút bớt dầu.

7. Cho chút dầu vào chảo, đợi thật nóng thì đổ trứng muối vào đảo nhanh tay. Đến khi hỗn hợp sôi thì cho gia vị vào, hơi đậm đà hơn khẩu vị thường ăn một chút vì lát nữa cho đậu vào là vừa.

8. Nhẹ nhàng đổ đậu vào (7), đảo thật khéo cho trứng bám vào đậu.

9. Xúc ra đĩa, ăn thật nóng.

Jaques Pepin - crusty chicken

Minute Recipe: salmon cubes
Main dish: Crusty Chicken Thighs with Mushroom Sauce
Side dish: Fricasse of Brussels Sprouts and Bacon.
Dessert: Stilton with Apple and Nuts

Carote in Agrodolce (Sweet and Sour Carrots)

http://www.jamesbeard.org/index.php?q=recipes/show/carote_in_agrodolce

Adapted from a recipe by
Julia Della Croce
Veneto: Authentic Recipes from Venice and the Italian Northeast (2003)

When Julia Della Croce taught a workshop at the Beard House using recipes from her book, Veneto: Authentic Recipes from Venice and the Italian Northeast, these simple and delicious carrots were among them. She explains in the book that the recipe comes out of the Venetian-Jewish culinary tradition.

Yield:

6 servings

Ingredients:

1 cup raisins
1⁄2 cup sweet Marsala or as needed
2 pounds young carrots, peeled
3 tablespoons unsalted butter, olive oil, or a combination
1⁄4 teaspoon sea salt
1⁄4 cup pine nuts, lightly toasted
Finely grated zest of 1 orange
1 tablespoon white wine vinegar

Method:

In a small bowl, combine the raisins with Marsala to cover. Allow to soak for an hour or so. Slice the carrots into 1/2-inch-thick disks, or into the same thickness first horizontally and then on the diagonal for an oval shape.

In an ample heavy-bottomed skillet, warm the butter or olive oil over medium-low heat. Add the carrots and water, cover tightly, reduce the heat to low, and cook, stir occasionally with a wooden spoon to ensure even cooking, until the carrots are tender but still somewhat resistant to the bite, 10 to 12 minutes. If necessary, add an additional tablespoon or two of water occasionally to prevent the carrots from drying out, burning, or sticking to the bottom of the pan. When the carrots are half cooked, uncover and add the salt, raisins, Marsala, pine nuts, orange zest, and vinegar. Check for salt and serve promptly.

Beard's Brussels Sprouts with Bacon

http://www.jamesbeard.org/index.php?q=recipes/show/brussels_sprouts

Adapted from a recipe by
James Beard
James Beard's American Cookery (1972)

"This is one of the earliest recipes I found for sprouts, and it's a rather nice one."

–James Beard, James Beard's American Cookery

Yield:

4 servings

Ingredients:

1 pound Brussels sprouts, stems and outer leaves removed
6 slices thickly cut bacon
1 small onion, chopped
1 teaspoon freshly ground pepper
2 tablespoons vinegar

Method:

Soak the sprouts in water for 15 to 20 minutes before cooking. Boil the sprouts in an ample quantity of salted water until they are barely cooked through and still very crisp. Sauté the bacon, cut into small pieces. Remove some of the fat, add the onion, and cook just till it wilts. Add the pepper. Drain the sprouts and dry out over the heat for just a minute. Add to the bacon mixture and toss well. Add the vinegar, shake again, and transfer to a heated serving dish.

Vegetables a la Grecque

James Beard

Beard on Food (1974)

Greek-style marinated vegetables are a wonderful solution to the question of what to do with the bounty of glistening vegetables at our farmers’ markets in late summer. All the green beans, mushrooms, onions, leeks, and eggplants at the peak of their freshness can be prepared in this delicious manner. Since they are eaten cold, rather than hot, they can be made in advance, and in quantity, and served as needed. With this versatile preparation, you can offer marinated onions or mushrooms as a cocktail tidbit, or have a delightful side dish of green beans “a la grecque” with grilled foods or salads.

Yield:

6-8 servings

Ingredients:

½ cup olive oil
1/3 cup white vinegar
1/3 cup dry white wine or vermouth
1 teaspoon salt
2 shallots, finely chopped
½ teaspoon freshly ground black pepper
1 bay leaf
1 or 2 cloves garlic
Tabasco sauce
1 teaspoon thyme, tarragon, oregano, or basil
1 pound string beans, 1 large eggplant cubed, 1 pound fresh button mushrooms, or 1 pound peeled pearl onions

Method:

Combine the first 10 ingredients in a saucepan large enough to hold the poaching liquid and vegetables. Place vegetables in the pan and add enough water to barely cover. Bring to a boil very slowly, then reduce the heat and poach until the vegetables are just crispy tender. Do not overcook! Remove the vegetables from the liquid and set aside.

Taste the liquid for seasoning, to see if it needs more salt, reduce slightly, and let it cool. When it is well cooled, pour it over the vegetables and chill lightly in the refrigerator.

Serve sprinkled with chopped parsley.

Wild Mushroom Goulash

http://www.jamesbeard.org/index.php?q=recipes/show/wild_mushroom_goulash

Walter Plendner
Marriott Hotels

Although Walter Plendner served this incredibly rich goulash as a first course during his Viennese Christmas dinner at the Beard House, a number of guests liked it so much that they considered skipping a few other courses in exchange for a second portion. Plendner served the goulash over a fluffy mound of polenta. For best results, splurge on the mushrooms.

Yield:

4 servings as a main course, 6 as an appetizer

Ingredients:

4 tablespoons (2 ounces) unsalted butter
1/2 cup thinly sliced shallots
1 pound mixed wild mushrooms (chanterelles, cèpes, or black trumpets, depending on what is in season)
2 teaspoons Hungarian sweet paprika
8 ounces crème fraîche
1 cup heavy cream --> sau khi thử thì thấy recipe dùng hơi nhiều cream đâm ra ngấy. Lần sau sẽ thử dùng 1/3 cup thôi.
Salt and white pepper to taste
1 teaspoon chopped parsley
1 teaspoon chopped chives
24 chive “sticks,” for garnish

Method:

Melt the butter in a large pan. Add the shallots and sauté until they soften, being careful not to let them brown. Add the mushrooms and, a minute later, the paprika. Continue sautéing until the mushrooms are fully cooked, about eight minutes. Add the crème fraîche and heavy cream. Season to taste with salt and white pepper. Bring to a light boil, letting the sauce reduce slightly. Add the parsley and chopped chives. Serve the goulash over soft polenta and garnish with chive “sticks.”

Bí ngồi xào thịt bò

http://cookingand.blogspot.com/2009/03/bi-ngoi-xao-thit-bo.html

Món này làm xong phải cho vào tô cách nhiệt để giữ cho món ăn được ấm nóng vì bố Emi về muộn. Công thức đơn giản nhưng cứ phải ghi ra để sau này Emi còn học nấu ^^

Công thức bí ngồi xào thịt bò:
100g thịt bò thái mỏng (để tủ đá cho hơi lạnh cứng thì thái mỏng dễ hơn nếu không có dao sắc), ướp 30 phút với ít hạt nêm, và 1/2 quả lê xay nhuyễn (không cần lê nếu mua được thịt mềm ngon)
1 quả bí ngồi cắt miếng dài, nhỏ
2 tép tỏi băm nhỏ
1 củ hành tây, cắt múi cau
2 thìa dầu ăn

Cách làm:
Để lửa to, phi thơm hành tỏi, cho thịt bò xào săn nhanh tay. Khi xào thịt bò thì không tiết kiệm dầu ăn như các món xào khác được nếu không thịt sẽ bị khô. Thịt săn thì giảm bớt lửa thì cho Zucchini vào xào cùng, đậy nắp một lúc là rau và thịt chín mềm. Nhà mình thích ăn nước nên giảm lửa trong khi xào. Nếu không thích thì để lửa to trong quá trình xào, và xào thật nhanh tay

HONEY-GLAZED CARROTS WITH LEMON AND THYME

(cooksillustrated.com)

Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.

INGREDIENTS (for 4 people)

1	pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (cắt chéo)
1/2	teaspoon table salt
3	tablespoons honey
1/2	cup low-sodium chicken broth
1	tablespoon unsalted butter cut into 4 pieces
1/2	teaspoon minced fresh thyme leaves
1/2	teaspoon grated lemon zest
2	teaspoons lemon juice
	Ground black pepper

INSTRUCTIONS

1. Bring carrots, salt, honey, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, fresh thyme and lemon zest to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

Spicy Sauteed Green Beans

http://www.marthastewart.com/recipe/spicy-sauteed-green-beans?lnc=f33404932f443110VgnVCM1000003d370a0aRCRD&rsc=taxonomylist_food_salads-sides

Ingredients

Serves 8 to 10

• Coarse salt and freshly ground pepper
• 2 pounds green beans, ends trimmed
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped shallot (2 medium shallots)
• 1/4 teaspoon red-pepper flakes

Directions

1. Prepare an ice-water bath. Bring a large pot of salted water to a boil. Working in batches, add green beans, and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer green beans to ice-water bath until well chilled, then drain and pat dry. (Blanched green beans will keep, covered and refrigerated, for up to 1 day.)
2. Heat oil in a large skillet over medium-high heat. Add shallots and red-pepper flakes, and cook until shallots are tender, 2 to 3 minutes. Add green beans, tossing to coat, and cook until heated through. Season with salt and pepper, and serve immediately.

Lemony Shredded Brussels Sprouts

http://www.marthastewart.com/recipe/lemony-shredded-brussels-sprouts?lnc=f33404932f443110VgnVCM1000003d370a0aRCRD&rsc=taxonomylist_food_salads-sides

This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.

Prep: 10 minutes

Total: 20 minutes

Ingredients

Serves 8

• 2 tablespoons olive oil
• 2 pounds brussels sprouts, trimmed and shredded with a knife or food processor
• Coarse salt and ground pepper
• 2 tablespoons fresh lemon juice

Directions

1. In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.

Eggplant and Mozzarella Melt

http://www.marthastewart.com/recipe/eggplant-and-mozzarella-melt

Prep: 20 minutes

Total: 50 minutes

Ingredients

Serves 4

• 2 large eggs
• Coarse salt and ground pepper
• 3/4 cup plain dried breadcrumbs
• Olive oil, for baking sheet
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 1 loaf (8 ounces) soft Italian bread
• 2 cups store-bought tomato sauce
• 8 ounces part-skim mozzarella cheese, thinly sliced

Directions

1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

   

2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

   

3. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

   

Buttered Carrots

http://www.marthastewart.com/recipe/buttered-carrots?lnc=f33404932f443110VgnVCM1000003d370a0aRCRD&rsc=taxonomylist_food_salads-sidesIngredients

Serves 6

• 8 large carrots
• 3 tablespoons butter
• 1 tablespoon sugar
• Salt and freshly ground pepper

Directions

1. Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
2. Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
3. Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.