Spring Risotto with Asparagus and Leeks

The inspiration for this lovely risotto was a handful of freshly picked asparagus from the garden. My asparagus has been doing very well this year and, therefore, I thought it needed to be the star in this week's recipe. Risotto's creamy goodness can only be enhanced by adding leeks, peas, pancetta and a little lemon for brightness. Add a crisp salad and risotto makes an excellent mid-week dinner.

Spring Risotto - Serves 4

1 cup of arborio rice

2 1/2 cups of chicken or vegetable broth

1/4 cup pancetta, diced

1/4 cup white wine

1 bunch of asparagus, sliced into 1/2 inch rounds

2 leeks, split and thinly sliced (rinse well and soak in cold water to clean after sliced, then dry)

1/4 cup peas

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 cup parmesan cheese, grated

1/4 cup of parsley, finely chopped

1/2 teaspoon salt (to taste)

Heat broth and 1 tablespoon of lemon juice in a saucepan until simmering (I add a 1/2 teaspoon of salt to broth if broth is unsalted) then add sliced asparagus, cook 3 minutes and remove with a strainer to a bowl of ice water - when cooled remove asparagus from water, dry and set aside.  Bring broth down to simmer.  In a heavy bottomed dutch oven, add olive oil, and cook pancetta until crisp, add butter and leeks and sauté for about 5 minutes on low heat, watch carefully so that they don't burn.  They will be soft and translucent when done.  Raise heat to medium low and add rice.  Stir to coat the rice.  Add 1/4 cup of wine and stir with a spatula until absorbed.   Now the work begins.  Add a ladle of simmering broth to rice and stir until all the liquid is absorbed. You may have to lower heat a little.  Continue adding broth a ladle at time and stir.  Risotto takes about 20 minutes and a watchful eye.  You know it is done when it doesn't absorb the broth and is a creamy consistency.    You may have some broth left over.  Shut heat off and fold in cooked asparagus, peas, and parmesan cheese and 1/4 cup of chopped parsley.  Salt and pepper to taste. Serves 4.

Brie and Fruit Still Life

This 12 X 16 oil painting was painted at a workshop I attended this weekend.  The workshop started at 9:30 a.m. and ended at 4 p.m.   Six and half hours of painting... I was physically and mentally exhausted.  There were 15 students in a large sunlit studio with skylights painting about five still life set ups. There was a competition to get there early and get the best easel and choice of still life that I was not aware of and ended up in the back.  This still life wasn't my first choice, but I'm happy about the workshop and painting with such a talented group of artists.  Next time I will get there early and be prepared to be competitive.  In the end I love this painting and the experience.

Asparagus: What's In the Garden

Been waiting and watching the garden everyday for the asparagus to pop and today was the day.  I was able to pick just enough for dinner.  This is a purple variety which turns green when cooked and are delicious.  I planted a bed (about 6 plants) of asparagus a few years ago and have it for dinner once a week through June.      

Also in full bloom in the garden is the Basket of Gold (Yellow Alyssum) perennial I planted last year.  This plant is perfect for a border and is very easy to grow.  It's iridescent yellow takes your breath away.

Greek Lamb Burgers with Tzatziki

By now you know I'm a lover of lamb, and I know not everyone is and I can accept that.  But if you are craving a juicy lamb burger with a quick tzatziki sauce on a crunchy panini roll, this post is for you.

Greek Lamb Burgers with Tzatziki - Serves 2

2 panini rolls, split and toasted in toaster.  

1/2 lb ground lamb

1 tbsp finely chopped shallots

1 tsp of ground cumin

1/8 tsp of hot crushed pepper, or more if you like it spicy

1 tsp of chopped chives

Salt and Pepper 

Lay ground lamb on a board and season with all ingredients.  Mix until combined.  Form into two patties, pressing a thumb print in the center of burgers to create even cooking.  Heat a cast iron pan with 1/2 tsp of olive oil.  Cook the burgers over medium heat flipping after 4 minutes, continued to cook until desired doneness.  I like mine a little rare.  Serve on a toasted panini roll with yogurt sauce and sliced cucumbers for crunch. 

Tzatziki Sauce

6 ozs. of Greek Yogurt (I use Fage Total 0%)

1 tbsp of finely chopped shallot

1 tbsp of white wine vinegar

1/4 tsp of lemon zest

1/2 lemon squeezed

1/2 cucumber - grated and squeeze dry in a paper towel to remove water

Salt and Pepper to taste

Combine all ingredients and mix until combined. 

Tazatziki Sauce

Hyacinth

Since hyacinth is in bloom in the garden, there is no need to buy flowers this week.  While I was getting ready for work today, I passed the vase of flowers on the table and couldn't resist grabbing my camera to capture them in the morning light.

Blue Hydrangea in Copper Pot

This 9X12 oil painting was painted in class.  Painting copper is interesting and I will definitely add it to my favorites.  

Salmon with Mango Salsa

Since I'm a salmon lover and eat it at least once a week, I wanted to add something exciting as a topping like this mango salsa.   Mangoes are one of my favorite fruits.  I must admit though they are quite the pain to peel and cut, but are definitely worth the effort.  This salsa definitely has a bright flavor that pops and is quite refreshing with the salmon.   It would also make a great topping for fish tacos.  Mmmmm.

Mango Salsa with Salmon

2 - six oz. pieces of salmon

2 ripe mangoes, peeled and cubed

1/2 cucumber, peeled and diced

1/4 cup of red onion, finely chopped

4 slices of pickled jalapeño peppers, finely chopped

1/2 lemon

2 tablespoons parsley, finely minced

salt & pepper

Preheat oven to 425 degrees. Place salmon on a parchment paper lined baking sheet.   Salt and pepper the salmon.  Place baking sheet in the oven for 15 minutes until cooked through.  Cooking at a high heat forms a nice crust on the salmon and keeps the inside moist.

In a mixing bowl combine mangoes, cucumbers, red onion, peppers and parsley.  Squeeze lemon over salsa and add salt and pepper to taste.  Salsa can be prepared ahead of time and refrigerated until ready to serve.