Cauliflower Soup with White Truffle Oil

2 tablespoons (1/4 stick) butter
 1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives 

Melt butter in heavy large pot over medium heat.
Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth.

Cover and simmer until cauliflower is tender, about 25 minutes. Working in batches, transfer soup to blender and purée until smooth.
Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls.
Drizzle truffle oil over. Garnish with chives.

Moroccan Couscous

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup chopped shallots
• 3 cups Chicken Stock,
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups couscous
• 1/2 cup pignoli nuts, toasted
• 1/4 cup currants

Directions

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

Ingredients

6 large boneless skinless chicken breasts, chopped into large chunks ( or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix ( or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve ( Cilantro)

OPTIONAL

2 carrots, peeled & diced (optional)
1 preserved lemons, chopped into small wedges (optional)

Accompaniment

harissa

Directions

1. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
2. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
3. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
4. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
5. Finally add tinned tomatoes & mix well.
6. Pour the above tomato,onion & spice mix into slow cooker or tagine.
7. Add chicken & chickpeas & mix well.
8. Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
9. Give it a gentle but good stir to mix everything together well.
10. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
11. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
12. Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
13. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
14. Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

Thai Curried Scallops

yield

16 -18 scallops; 6 starter servings, 2-4 main course servings

Time15 minutes to assemble, 15 minutes to cook
Total time: 30 minutes

INGREDIENTS

2 tablespoons oil
1 lb sea scallops
Salt and pepper
1/3 cup finely chopped onion
2 teaspoons minced ginger
1-13.5 oz can Coconut Milk
1 tablespoon Red Curry Paste
1-2 limes, cut into wedges
Chopped cilantro

DIRECTIONS

1. Rinse scallops.  Place on paper towel to dry tops and bottoms. Salt and pepper to taste. 
2. Heat oil in large skillet over a medium high heat. Pan-sear until browned on both sides. Do not overcook, as scallops can turn rubbery quickly.
3. Transfer scallops to plate and cover to keep warm.  Add onions and ginger to skillet drippings.  Mix well.  Stirring occasionally, cook until onions are lightly browned.
4. Add 1/2 can Coconut Milk and Red Curry to skillet.  Stirring, cook until curry is dissolved.  Add remaining Coconut Milk and bring to a boil.
5. Cook until sauce is slightly thickened, stirring occasionally.  Add scallops back to skillet with any accumulated liquid. Simmer gently until scallops are warmed through.  
6. Transfer scallops to serving bowl.  Sprinkle with lime juice and cilantro.

Note:

If serving as starter course, serve scallops on individual plates. Top each scallop with a bit of curry sauce and sprinkle with lime juice and cilantro.   Serve immediately with sauce on side.

 

Asian Pears with Ginger-Maple Syrup

Asian Pears with Ginger-Maple Syrup

• 1/4 cup water
• 1 tablespoon matchstick-size pieces peeled fresh ginger
• 1 cup pure maple syrup
• 2 tablespoons whiskey or brandy
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon ground nutmeg

• 4 7-ounce chilled Asian pears
• 2 tablespoons finely chopped crystallized ginger
• 1 tablespoon finely chopped fresh mint leaves

Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing.)

Slice pears into rounds. Overlap 6 rounds on each plate. Drizzle sauce over. Top with crystallized ginger and mint.

Thai Chinese Cabbage Salad with lemon grass

Thai Chinese-Cabbage Salad

• 1 head Napa cabbage (also called Chinese cabbage)
• 1 tablespoon coarse salt
• 2 small fresh red or green Thai* or fresh jalapeño chiles
• 1 stalk fresh lemongrass*
• 1 large garlic clove
• 1 shallot
• 2 tablespoons Asian fish sauce* (preferably naam pla)
• 2 tablespoons fresh lime juice

Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.

In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.

 

Thai Chicken - Coocnut Soup

Thai Chicken-Coconut Soup

• 4 ounces cellophane noodles
• 6 cups low-sodium chicken broth
• 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
• 3 cloves garlic, chopped
• 1 tablespoon grated ginger
• 2 teaspoons grated lemon zest
• 1 teaspoon grated lime zest
• 1/4 cup fresh lemon (or lime) juice
• 4 tablespoons Thai fish sauce, divided
• 1/2 pound shiitake mushrooms, sliced (3 cups)
• 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
• 1 cup light coconut milk
• 2 cups baby spinach
• 2 tablespoon chopped cilantro (plus sprigs for garnish)

Preparation

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

 

 

Best Mustard Ever

• 1/4 cup dry mustard powder
• 2 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 cup sweet pickle juice
• 1/4 cup pale ale
• 1/2 cup cider vinegar
• 1/4 cup mustard seed

Directions

In a small, microwave-proof bowl whisk together the mustard powder, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, beer and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Homemade Soft Pretzels 

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Frittata with Chorizo Sausage, Peppers, Onions and Cubed Bread

SERVES:
4-6
INGREDIENTS:
1 medium onion, peeled, quartered and thinly chopped
1/2 red pepper pepper, deseeded, halved and thinly chopped (see hints below)
1/2 yellow pepper, deseeded, halved and thinly chopped
olive oil for sauteing veggies
2 links chorizo sausage, halved lengthwise and cut into 1/4-1/2 inch thick slices
8 large eggs
approx. 1/4 cup milk
2 cups cubed 2-3 day old bread
approx. 1/3 - 1/2 cup grated cheddar cheese

salad greens as needed (optional)

PROCEDURE:
Add a splash of olive oil to a 10 or 11-inch cast iron skillet, or heavy bottomed nonstick pan, and add 1 medium thinly chopped onion and a similar amount of deseeded and thinly chopped pepper and cook to soften.
While you're keeping your eye on that, whisk 8 large eggs with a little splash of milk in a mixing bowl and then add 2 cups of 2 - 3 day old 1/2-inch cubed bread.
Once the onions and peppers have softened up, turn the oven onto the broiler setting and also add 2 sliced links of chorizo sausage to the pan.
Let that cook along for a couple of minutes and then add the egg and bread mixture and let it set up a little bit on the bottom.
Make sure the cubed bread is somewhat tucked down into the egg mixture and, after it has been cooking along for a couple of minutes on medium heat, sprinkle some grated cheddar cheese over the top and then place it underneath the broiler to finish cooking.
Depending on how long it cooks on the stovetop to begin with, it might not take any longer than 5 minutes or so to finish up underneath the broiler.
Cut it into wedges and serve it up with a simple side salad if you like!

Hoppin' John

Ingredients

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Directions

1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. 
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. 
3. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. 
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. 
5. If the liquid evaporates, add more water or stock. 
6. Adjust seasonings, and garnish with green onions. 
7. Serve over rice.

Chicken and Chorizo Sausage Gumbo

Ingredients

½ cup vegetable oil
½ cup flour
4 chorizo sausage
1 ½ cups chopped yellow onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 cup chopped celery
3 tablespoons garlic butter
1 (14 ½ ounce) cans diced tomatoes
1 teaspoon black pepper ( to taste)
1 teaspoon crushed red pepper flakes
1 teaspoon white pepper
3 garlic cloves, minced
2 teaspoons cajun seasoning
1 teaspoon chili powder
1 teaspoon dried leaf thyme
1 teaspoon marjoram
1 liter reduced-sodium chicken broth
6 boneless chicken thighs, sliced into small pieces
salt, to taste

rice

Directions

1. First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
2. Be careful not to burn. Set aside.
3. In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
4. Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
5. simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.

Indian Rice Pudding

Ingredients

• 1 cup cooked long grain or basmati rice
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup coconut milk
• 2 ounces sugar, approximately 1/4 cup
• 1/4 teaspoon ground cardamom
• 1 1/2 ounces golden raisins, approximately 1/3 cup
• 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes. 

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Curried Couscous and Garbanzo Bean Salad

Curried Couscous and Garbanzo Bean Salad

2 tablespoons curry powder  

2 1/4 cups water  

1/2 teaspoon salt  

6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots) 

1 10-ounce box couscous 

1 15-ounce can garbanzo beans (chickpeas), drained  

1/2 cup olive oil  

5 tablespoons white wine vinegar 

1 1/2 tablespoons grated peeled fresh ginger 

1 1/4 cups crumbled feta cheese (about 7 ounces)

1 cup thinly sliced green onions

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute.
Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes. Transfer couscous to large bowl.
Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

Brown Honey Rum-Raisin Ice Cream

Brown Honey Rum-Raisin Ice Cream

1 cup (packed) raisins  

2/3 cup brown honey rum 

8 large egg yolks  

1 cup sugar 

3 cups milk (do not use low-fat or nonfat)  

1 1/2 cups whipping cream

 

Combine raisins and rum in small bowl.
Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl. Whisk egg yolks and sugar in large bowl until blended.
Bring milk and whipping cream to boil in heavy large saucepan over medium heat.

Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold. Transfer custard to ice cream maker and process according to manufacturer's instructions.
Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

Chicken Pot Pie

Chicken Pot Pie


2 c. med dice celery
2 c. med dice onion
3T Butter
3T Flour
6 c. chicken stock
¼ c. white wine
1 t. tarragon
1 t. basil
1 T. salt
1 t. pepper
2 c. dice potato
1 rotisserie chicken, cooked (shredded)
4 c. frozen peas, carrots, corn
1 clove garlic
1 c. slice mushroom

sweat , celery, onion, garlic in butter
add mushroom, cook slightly.
add flour to make roux, cook til golden brown
add white wine & chick stock, tarragon, , basil, salt, pepper.
Simmer for 10 minutes
Add potato and cook till soft
Add chicken, peas, carrots, onions
Portion/pastry/bake. 350 - 45 min

Osso Bucco Milanese

Osso Buco Milanese

Ingredients

• 1/2 cup flour
• Salt and pepper, to taste
• 4 pieces veal shank with bone, cut 3 inches thick
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 4 cloves garlic, coarsely chopped
• 2 bay leaves
• 3 tablespoons fresh Italian parsley, finely chopped
• 1 cup dry Marsala
• 2 cups veal or chicken stock
• 2 tomatoes, peeled, seeded and chopped
• Saffron Risotto, recipe follows

GREMOLATA:

• Grated rind of 1 lemon
• Grated rind of 1 orange
• 2 garlic cloves, minced
• 2 tablespoons fresh Italian parsley, chopped

Directions

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

Tomato Toast with Sardines & Mint

Tomato Toast with Sardines & Mint

12 toasts | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked
• 2 tablespoons finely chopped fresh mint
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• 3 slices multigrain bread or 12 slices baguette, preferably whole-grain
• 1/2 medium ripe tomato
• 1 tablespoon very thinly sliced yellow onion

Preparation

1. Preheat oven to 350°F.
2. Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.
3. If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
4. Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the sardine mixture (Step 2) for up to 2 days.

Wild Mushroom and Asparagus Risotto

Ingredients

• 6 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• Kosher salt and freshly ground black pepper
• 2 cups Arborio rice
• 8 oz. sun dried tomatoes, reconstituted in white wine
• 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
• 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
• 2 ounces grated Parmesan, approximately 1/2 cup
• 1 teaspoon grated lemon zest
• 1/2 teaspoon freshly grated nutmeg

Directions

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed.
After the last addition of liquid has been mostly absorbed, add the mushrooms, tomatoes, and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg.
Taste and season, to taste, with salt and freshly ground black pepper

Potato Latkes

Ingredients

• 8 medium potatoes, peeled
• 1 medium onion
• Lemon juice
• 1 cup flour
• 1 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste
• Watercress, to garnish
• Caviar, to garnish
• Applesauce, for garnish
• Creme fraiche, for garnish

Directions

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and creme fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.