Spaghetti With Sweet Corn Pesto

  

Spaghetti With Sweet Corn Pesto 

If you’re looking for a fresh summer pasta recipe, this Spaghetti with Sweet Corn Pesto is the ultimate crowd-pleaser. Juicy cherry tomatoes, fragrant basil, and a creamy corn pesto sauce come together for a dish that’s light, vibrant, and perfect for warm-weather dining.

Unlike traditional basil pesto, this version uses sweet corn kernels blended with garlic, Parmesan, and olive oil for a naturally sweet and savory sauce that pairs beautifully with pasta.

Try serving this dish with a simple green salad or alongside garlic bread for the perfect Italian-inspired summer meal.

Ingredients for Corn Pesto Pasta

7 tablespoons extra-virgin olive oil, divided
1/2 cup panko bread crumbs
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels (from 5 to 7 ears of corn)
2 garlic cloves, smashed and peeled
1/2 cup grated Parmesan cheese
1 pound spaghetti
2 pints cherry tomatoes, halved
1 cup fresh basil leaves, torn, divided
Grated lemon zest, for serving (optional)

Directions: 

Toast the Breadcrumbs: In a large 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Add panko, red pepper flakes, and 1/4 teaspoon salt. Toast until golden brown (3–5 minutes). Transfer to a bowl and let cool. 

Cook the Corn and Garlic: Wipe out the skillet. Add 3 tablespoons olive oil over medium heat. Add corn, garlic, and 1 teaspoon salt. Cook until the corn is tender and garlic softens (4–6 minutes). Let cool slightly.

Make the Sweet Corn Pesto : Reserve 1/2 cup of the corn kernels. Add remaining corn and garlic to a food processor with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend until coarse. With the machine running, stream in the remaining 3 tablespoons olive oil until smooth. Add Parmesan and pulse to combine.

Cook the Pasta: Bring a large pot of salted water to boil. Cook spaghetti until just al dente. Reserve 1 cup pasta water, then drain.

Combine Everything: Return the corn pesto to the pasta pot with 1/2 cup pasta water. Stir over medium-low heat until creamy. Add pasta, cherry tomatoes, reserved corn, and half the basil. Toss well, adding more pasta water if needed.

Serve & Garnish: Transfer to a serving bowl. Top with remaining basil, lemon zest, and half the breadcrumbs. Pass extra breadcrumbs at the table.  Serves 4 to 6

Make Ahead:
The spicy bread crumbs will keep for several days in a sealed container, and you can make the corn pesto a few hours in advance. 

You may just need to add additional pasta water when reheating the sauce. 

Recipe Tips & VariationsCheese Swap: Try Pecorino Romano for a sharper flavor.

Extra Protein: Add grilled shrimp or shredded rotisserie chicken.

Vegan Option: Use nutritional yeast instead of Parmesan.

Meal Prep: Make the corn pesto up to 3 hours ahead and refrigerate.

Pistachio Basil Pesto

Pistachio Basil Pesto.

Pistachio pesto is a fun twist on the classic basil pesto! The rich, bright flavor of pistachios shines through with just a handful of other ingredients. Homemade pesto is so much better than store-bought and comes together in minutes!

Ingredients:

2 cups fresh basil leaves

3 garlic cloves

1 teaspoon Kosher salt

1/3 cup raw pistachios, raw or roasted

1/3 cup parmesan cheese, grated  

Directions:
In the bowl of a food processor, add the basil, garlic, and salt. Process until the ingredients are finely chopped, stopping to scrape down the bowl a few times as you go.

Add the pistachios and process until they are finely ground, again stopping to scrape down the bowl as you go. You can leave the nuts more coarsely ground if you prefer. 

With the processor running, add the oil in a steady stream through the drip hole in the top of the processor. Process until the pesto is glossy and fairly smooth. Stop and scrape down the bowl once or twice.

Transfer the pesto to an airtight container and store in the refrigerator or freezer. When you're ready to use the pesto, stir in the parmesan cheese just before serving.

• ▢ 2-3 cups fresh basil, about 40 leaves

IL 

Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Mushroom Risotto

Mushroom Risotto

Ingredients
¼ cup oil or butter, ghee, or olive oil, divided
1½ pounds mushrooms oyster mushrooms are recommended, but a  

    mix of any variety can work.

1 teaspoon salt divided
1 onion minced
2 cloves garlic minced
1 tablespoon fresh thyme or marjoram stems discarded, minced
1½ cups Arborio rice uncooked
⅔ cup dry white wine
5 cups broth bone/veggie/chicken/beef
½ cup grated Parmesan cheese
Fresh parsley for garnish optional
High quality olive oil for drizzle

Directions:
Heat half the oil in frying pan over medium-high heat. Add mushrooms and ½ teaspoon salt; sauté for not more than 5 minutes. Remove from heat and set aside.

In another large frying pan, sauté onions in remaining oil on medium heat until softened. Add garlic, herbs, rice, and remaining ½ teaspoon salt, stirring for 1 minute. Add wine, stirring until wine has almost evaporated. Stir in 1 cup of broth, and add mushroom and cheese at the same time. Continue to add remaining broth, 1 cup at a time, as previous broth is absorbed into the rice.

Stir frequently until rice is done to your liking and the mixture has reached the desired consistency, adding more water if needed. Garnish with more cheese, parsley, and a drizzle of top-shelf olive oil.

Serves 2

French Onion Soup

                                        

                                French Onion Soup

No matter what the cooks states the French Onion Soup had its beginning in the kitchen of Julia Child. Yes, tweaks were done by another chef to make the recipe their own..
Ingredients:
1⁄2 c. unsalted butter
2 T. olive oil
4 c. sliced onions
5 c. beef broth
1 t. dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
1⁄4 c. grated Parmesan cheese
Worcestershire sauce
Sprigs of fresh thyme

 Directions:                                                                                                            Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. 

Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. 

Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. 

Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.

Onion Soup Gratinee

Onion Soup Gratinee

Much of the credit for what we know today as onion soup we can give credit to Julia Child. If you followed Julia when she was featured on TV weekly shows, she wasted nothing but turned it into such tasty dishes. French Onion Soup was her creation.

French Onion Soup has to be on the top of my list for favorite soups. This recipe by Julia Childtakes a little longer than many simpler recipes, but it’s well worth the time spent. So get out your apron, and prepare to indulge in a classic French favorite.

Ingredients:

5-6 Cups Yellow Onions, sliced thin
1/2 Yellow Onion, raw
4 tablespoons Olive Oil, 

About 8 slices French Bread,
2-3 tablespoons Cogniac, (optional)
4 ounces Parmesan Cheese,
12 ounces Swiss Cheese, Grated,
Salt and Pepper
1/2 teaspoon Sage, Ground,
1 Bay Leaf,
1 cup White Wine,
6 cups Beef Stock,
3 tablespoons Flour
1/2 teaspoon Sugar,
2 tablespoons Butter,
1 tablespoon Cooking Oil,

Directions:
Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil.  Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).

Reduce heat to medium-low and stir in 3 Tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).  Stir in 1 cup of beef stock, and stir heavily for a couple seconds.

Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.

Pre-heat oven to 325 degrees F. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.

Brown Butter and Sage Polenta.

Brown Butter And Sage Polenta

Creamy polenta is a great alternative to more common starches we often use in the United States, like potatoes, rice and even pasta. We love Italian polenta and with some cheese and brown butter, it really comes to life! And there is no better complement to brown butter than sage. This Brown Butter and Sage Polenta recipe is heavenly and can be made into a main dish or a side dish with a number of things served with or on top of the polenta!

Brown butter and sage are a match made in heaven! And when combined with delicious creamy polenta and Parmesan, this dish will not disappoint!

Ingredients:

6 large fresh sage leaves

8 Tablespoons unsalted butter, divided
4 ½ cups vegetable stock - unsalted and high quality
9 oz Polenta-style instant cornmeal
¾ cup grated Parmesan cheese
2 teaspoon kosher salt
½ teaspoon black pepper
Extra sage leaves to garnish optional

Instructions:

 

Chop the sage first, as you’ll need it as soon as the brown butter has been made. They don’t need to be finely chopped.

Next make the brown butter. Place 6 tablespoons of butter in a small saucepan over medium heat. Cook until the milk solids in the butter brown and the aroma is nutty. Remove from the heat, place in a small bowl and add the sage to the brown butter. Set aside.

Bring the stock to a boil. Once boiling, remove from the heat and, stirring constantly, slowly add the polenta. Do not add the polenta too quickly or it will become lumpy. Stir for 3 minutes, the polenta should be creamy. If it is very thick, thin it out with a little water or stock.

Incorporate the brown butter and sage into the polenta by stirring. Be patient, it takes a minute or so. Stir in the cheese, salt, pepper, and remaining 2 tablespoons of butter until fully incorporated. Taste for additional seasoning. Serve!

Notes:

We generally buy Italian instant polenta brands, but please note that different brands may require a different ratio of polenta to liquid content. The classic ratio is 1 part polenta to 4 parts water. Review the box instructions on the version you purchased and adjust accordingly if the polenta-to-stock ratio is significantly different than the one you are using. 

Ricotta Meatballs With Arugula-Herb Salad

Ricotta Meatballs with Arugula‑Herb Salad

Adding ricotta to meatballs guarantees a moist, tender result. The herbed ricotta mixture is used in the meatballs and also as a condiment for the meatballs and vibrant green salad. Form the meatballs a day or two ahead of time and refrigerate in an airtight container for a quick dinner. Serves 4 (or 2 with leftovers)
Meatballs
1 1/4 cups (310 mL) full-fat traditional ricotta
1/2 cup (125 mL) grated Parmesan, plus more for serving
1/3 cup (80 mL) loosely packed parsley, finely chopped
1/3 cup (80 mL) finely chopped chives
1/3 cup (80 mL) loosely packed oregano leaves, finely chopped
2 tbsp (30 mL) finely grated lemon zest
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) red pepper flakes
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) capers, drained, patted dry
2 tbsp (30 mL) fennel seeds
1 tsp (5 mL) freshly ground black pepper
Fine sea salt to taste
1 large egg
1 large shallot, finely grated
1 lb (455 g) lean ground beef
1 1/2 tsp (7 mL) fine sea salt, divided
Salad
1/4 cup (60 mL) extra virgin olive oil, plus more for serving
2 tbsp (30 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Fine sea salt and freshly ground black pepper to taste
2 cups (500 mL) packed baby arugula
1/4 cup (60 mL) chopped chives
1/4 cup (60 mL) loosely packed mint leaves
1/4 cup (60 mL) loosely packed parsley leaves, coarsely chopped
Directions:
In a medium bowl, mix ricotta, Parmesan, herbs, lemon zest, lemon juice and red pepper flakes until well combined. Set aside.

In a small frying pan, heat 1 tbsp (15 mL) oil over medium-low heat. Add capers. Cook, stirring occasionally, until lightly crispy, 3 to 4 minutes. Transfer with a slotted spoon to a plate. Set aside.

Add fennel seeds and pepper to pan. Cook until lightly toasted, 1 to 2 minutes. Add to ricotta mixture. Finely chop capers and add to ricotta mixture. Season with 1 tsp (5 mL) salt and mix until combined. Transfer half to an airtight container. Refrigerate until ready to serve.

Stir egg into remaining half of ricotta mixture. Add shallot, beef and remaining 1/2 tsp (2 mL) salt. Mix until well combined. Roll into 1 1/4-inch (3-cm) balls and place on a parchment- lined baking sheet. You’ll have approx. 20 meatballs.

Preheat oven to 350°F (177°C).

Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add half the meatballs. Cook, turning occasionally, until golden brown all over, 3 to 5 minutes. Return to baking sheet. Repeat with remaining 1 tbsp (15 mL) oil and meatballs. Bake on lower rack, turning once, until cooked through, 10 to 15 minutes.

While meatballs are baking, whisk oil, vinegar, mustard, salt and pepper until combined.Combine arugula and herbs in a large bowl. Add enough dressing to coat lightly, saving rest for another use. Gently toss.

To serve, spoon and spread 1/3 cup (80 mL) of the reserved herbed ricotta on each plate. Top with some salad and 5 meatballs. Drizzle with olive oil and sprinkle with Parmesan.

Serves 4 (or 2 with leftovers)

Creamy Chicken Alfredo Lasagna Roll-Ups

Creamy Chicken Alfredo Lasagna Roll-Ups

Ingredients

2 cups Alfredo sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 lasagna noodles
2 cups cooked chicken, shredded or diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.

In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.

Spread a thin layer of Alfredo sauce onto each lasagna noodle.
Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.

Carefully roll up each noodle and place them seam-side down in the prepared baking dish.

Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.

Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.

Garnish with additional chopped parsley if desired before serving

Summery Zucchini Parmigiano ~ Vegan

                                                        

Summery Zucchini Parmigiano

This fresh, warm-weather take on the classic casserole uses heirloom Romanesco zucchini and sweet Roma tomatoes to highlight the best of the season. The zucchini is quickly salted to draw out excess moisture, allowing the breading to cling better and crisp up beautifully when fried. Romanesco zucchinis are distinguished by the telltale ribbing that runs lengthwise along the fruit.

Ingredients:

Roma Tomato Sauce

2 1/2 lbs (1.13 kg) Roma (plum) tomatoes, halved widthwise2 tbsp (30 mL) extra virgin olive oil

2 large garlic cloves, smashed, thinly slice

2 tbsp (30 mL) tomato paste

2 large basil sprigs

Salt and freshly ground pepper to taste

Zucchini Cutlets

2 medium Romanesco or green zucchini, each about 12 oz

   350 gr. trimmed

Salt and freshly ground pepper to taste

3/4 cup (175 mL) all-purpose flour

3 large eggs

1 1/2 cups (375 mL) dried breadcrumbs

1/4 cup (60 mL) finely grated Parmesan

3/4 cup (175 mL) canola oil

1 ball (125 g) fresh mozzarella, torn into bite-size pieces

Basil leaves to garnish

Directions:                                                                                                 For the tomato sauce, coarsely grate tomato flesh into a large bowl. (Discard skins or save for vegetable stock.) You should have about 4 cups (1 L) pulp. Set aside.

Heat oil in a large pot over medium-low heat. Add garlic. Cook, stirring often, until garlic is soft and fragrant, 2 to 3 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in tomato pulp and basil. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook, stirring occasionally, until mixture is saucy and reduced to about 3 cups (750 mL), 25 to 30 minutes. Adjust seasoning, if necessary. Discard basil.

For the cutlets, working lengthwise, thinly trim two edges of zucchini to flatten surfaces. Save for another use. Slice zucchini in same direction, into 1/2-inch (1-cm) thick slices—you should have about eight slices total. Cut each slice crosswise in half on bias. Transfer to a large, rimmed baking sheet. Season both sides generously with salt. Arrange in an even layer and let stand until liquid is released, 25 to 30 minutes.

Place flour in a shallow dish. Season with pepper. In another shallow dish, whisk eggs. In a third shallow dish, combine breadcrumbs and Parmesan.

Set a wire rack on countertop. Shake off excess liquid from zucchini, then pat dry on paper towel, firmly pressing to remove as much liquid as possible. Working with one slice at a time, dredge zucchini in flour mixture, turning to coat. Shake off any excess, then dip into egg mixture. Let excess drain back into the dish, then dip into breadcrumb mixture, patting to coat fully. Transfer to wire rack and repeat with remaining zucchini.

Heat oil in a large, deep skillet over medium-high heat. Working in batches, cook zucchini, flipping halfway through, until deeply golden brown, 2 to 3 minutes per side. Transfer with tongs to a clean wire rack set over a baking sheet.

Rewarm tomato sauce over medium heat. Spread three quarters of sauce over the bottom of a large platter. Arrange zucchini overtop. Spoon remaining sauce over zucchini. Top with mozzarella. Season with pepper and garnish with basil. Serve immediately.   Serve with Rose Wine

Homemade Stuffed Shells

Homemade Stuffed Shells

An easy but quick make ahead dish for dinner or company

Ingredients:
½ pound jumbo pasta shells
2 tablespoon olive oil
1 onion – finely chopped
salt and pepper (to taste)
3 cloves garlic – minced
1 pound ground beef
2 tablespoon italian herbs
2 cups spaghetti sauce
2 cups ricotta – or cottage cheese
1 cup mozzarella – shredded plus more for topping
½ cup parmesan cheese – grated plus more for topping
1 egg beaten

Directions:

Preheat oven to 350 degrees.

Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes. Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.
In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.

Fresh Corn Carbonara 5*****

Fresh Corn Carbonara

A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."  This is a 5***** dish!
Ingredients:
12 ounces spaghetti or linguine
Kosher salt
6 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips
4 ears of corn, kernels cut off (about 3 cups), cobs reserved
1/2 cup heavy cream
Freshly ground black pepper
1/2 cup grated Parmesan (about 2 ounces), plus more to serve
1/2 cup fresh basil leaves, coarsely chopped, divided

Directions
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). 

Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides.   Freeze the cobs for later use for adding flavor broth or stock 

Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.

Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.

Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.    Serves 4

Lemon-Garlic Risotto With Peas And Crispy Prosciutto

                                                

Lemon-Garlic Risotto with Peas & Crispy Prosciutto

Lemon appears in many forms in this spring risotto. First, a whole lemon brings its sunny disposition to the broth; then the rice is finished with the sparkle of lemon juice and zest. Sweet peas, salty prosciutto crisps and nutty Parm round out this delightful dish.

Ingredients:

Lemon Garlic Broth
1 tbsp (15 mL) extra virgin olive oil
1 head garlic, halved crosswise
2 stalks celery, roughly chopped
1 medium lemon, about 4 oz (115 g), sliced
2 sprigs thyme
2 bay leaves
8 cups (2 L) water
Salt to taste
Risotto
1 tbsp (15 mL) extra virgin olive oil
8 slices prosciutto, about 2 oz (55 g), each torn into thirds
5 tbsp (75 mL) unsalted butter, divided
1 cup (250 mL) finely chopped shallots, about 3 to 4
1 1/2 cups (375 mL) arborio or carnaroli rice
Salt to taste
1 cup (250 mL) fresh or thawed frozen peas
1 1/4 cups (310 mL) grated Parmesan, plus more for serving
Zest and juice of 1/2 medium lemon
Freshly ground pepper to taste

Directions:                                                                                                                                         For the broth, heat oil in a large pot over medium-high. Add garlic and celery. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add lemon, thyme, bay leaves, water and salt. Raise heat to high. When it comes to a boil, reduce to maintain a simmer. Cook for 30 minutes. Remove from heat. Strain into a container, and discard solids. Place 5 cups (1.25 L) broth in a medium saucepan and keep hot over a low heat. Save rest for another use.

For the risotto, heat oil in a medium pot over medium-high heat. Add prosciutto. Cook, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a plate. Set aside.

Reduce heat under pot to medium. Add 3 tbsp (45 mL) butter and shallots. Cook, stirring occasionally, until softened, about 3 minutes. Stir in rice and season with salt. Cook, stirring often, 2 minutes.

Ladle in 1 cup (250 mL) hot broth. Cook, stirring occasionally, until liquid is mostly absorbed. Continue adding broth, 1 cup (250 mL) at a time, stirring occasionally, so rice doesn’t stick. When rice is almost perfectly tender—after 13 to 15 minutes—stir in peas. Cook, stirring constantly, until peas are tender-crisp, about 2 minutes more.

Take risotto off heat. Stir in remaining 2 tbsp (30 mL) butter, Parmesan, lemon zest and juice and pepper. Taste and adjust seasonings. Transfer to a serving dish or divide among shallow bowls. Top with prosciutto and serve immediately.   Serves 4 to 6    Serve with a Pinot

Tuscan White Bean Soup

 

Tuscan White Bean Soup

Soup on a chilly day warms the soul.  Something about a bean soup is so satisfying yet so favorable.  This recipe simplifies the preparation if short on time or just want to shorten time in the kitchen with a choice of canned beans or dried beans.   

Ingredients:

1 pound dried white cannellini beans (for canned beans, see note)

Good olive oil

4 ounces pancetta, ¼-inch diced (see note)

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups chopped yellow onion (2 onions)
2 cups (½-inc) diced carrots, scrubbed (5 carrots)
2 cups (½-inch) diced celery (4 ribs)
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary
8 to 10 cups chicken stock, preferably homemade
2 bay leaves
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese

Directions:

At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.

In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned.  

Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.  

Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil.  

Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender.  Stir occasionally, scraping the bottom of the pot.  

Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes.  

Add up to 2 more cups of chicken stock if the soup is too thick.

Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

FOR CANNED BEANS:

First, use 2 (14-ounce) cans of white cannellini beans.  Drain the beans, reserving the liquid.  Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree.  When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).

Second, use only 6 cups of chicken stock.

Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.

Notes: To reheat a second day, you’ll need to add some water, salt, and pepper.

Use bacon if you don't have pancetta.

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6