Recipes!

[turnonmyheels]

1 large fennel bulb with tops
1/2 pound medium shrimp in shell
1 carrot, sliced
2 celery stalks with leaves, sliced
1 bay leaf
1/2 tsp fennel seeds
3 cups water
4 cups low sodium vegetable or chicken broth
salt and white pepper
2 tbspn sour cream
2 medium shallots, minced
1 tbspn butter
1 1/2 cups arborio or other short grain rice for risotto
1 tbspn olive oil
1/2 cup dry white wine - we used vermouth
lemon juice

cut off fennel fronds, mince and set aside. chop stalks and outer layer of bulb. set aside remaining bulb.

peel shrimp and add the shells to a soup pot with celery, bay leaf, fennel seeds, water and broth. Bring to a boil, reduce heat and simmer 30 min

separate fennel bulb layers and slice into matchsticks. Melt butter in a heavy pot over medium low heat. add shallots and cook, stirring often for one minute. Add fennel, cover and cook over low heat until not quite tender about 10 minutes stirring occasionally

Add rice to fennel and cook two minutes. Add wine, and cook until it evaporates. Add simmering broth 1/2 cup at a time, and cook, stirring almost constantly. when liquid is almost absorbed, add another 1/2 cup. Continue until rice is almost done 16 - 18 minutes. Stir in shrimp and cook two minutes. remove from heat

stir in sour cream mixture plus lemon juice and any additional salt and pepper to taste.

3 - 4 servings





1 pound asparagus, trimmed
5 tbspn olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese
1 tbspn dijon mustard
2 tbspns cider vinegar
3 tbspsn walnut oil, more later for drizzling - we couldn't find walnut oil thank you small town, but olive oil worked fine.
baby spinach leaves
1/2 cup walnut halves, toasted

In a large bowl crumble half of the cheese, then crush with fork. Mix in 1 to 2 tbspns of water and the mustard to loosen the cheese. Stir in the vinegar, then whisk in the walnut oil.

Season dressing with salt and paper

Break asparagus in half. In a medium bowl toss with 2 tbspns olive oil, salt and pepper

Roast turning occasionally, until tender about 8 mins

Season the dressing with salt and pepper then add spinach leaves and toss to coat. Add a handful of tasted walnuts, divide the spinach between 4 plates. Cut asparagus and arrange on top of spinach. top with remaining cheesed, crumbled, and the remaining walnuts.

4 servings





4 tbspns butter
1 cup packaged dark brown sugar or cassonade sugar
3/4 tsp coarse sea salt
3 tbspns cornstarch
2 1/2 cups whole milk
2 large eggs
2 tspns whiskey we used Laphraoig
1 tspn vanilla extract

melt butter in saucepan/ add dark brown sugar and salt then stir until the sugar is well moistened, remove from heat

whisk together cornstarch with about 1/4 cup of milk until smooth - no visible pills of cornstarch, then whisk in eggs

gradually pour remaining milk into melted brown sugar, whisking constantly then whisk in egg mixture as well

return pan to heat and bring to a boil whisking frequently. Once bubbling reduce heat to low simmer and continue to cook for one minute, whisking non stop until the pudding thickens to the consistency of hot fudge sauce

remove from heat and stir in the whiskey and vanilla. If slightly curdled, blend well.

pour into 4 - 6 serving glasses ( we used martini stems) or custard cups and chill thoroughly, at least 4 hours before serving





2 tbspns EVOO
2 garlic cloves, chopped
2 anchovy fillets, drained and chopped
1/4 tspn chile flakes or crushed red pepper
1 each: red, yellow, orange, green bell pepper cut into 1 inch cubes
6 plum tomatoes peeled, seeded and cut into 1 inch cubes
1 tbspn red wine vinegar
1/2 teaspoon salt
16 fresh basil leaves

Heat oil with garlic anchovies and chile in 3 qt sauce pan over med heat. cook for 1 minute until garlic releases its aroma. stir in peppers and onion and cook for 15 stirring often

stir in tomatoes and vinegar and cook 30 minutes reducing heat to med low or low if necessary to maintain gentle simmer

stir in salt and basil leaves

makes 4 - 6 servings

Comments

[moosesal.livejournal.com]

Mmm. Butterscotch pudding. I was seriously craving chocolate pudding the other night. I might have to make some pudding tonight. Probably not from scratch because I want speedier gratification, but I'm definitely bookmarking this recipe.

[turnonmyheels.livejournal.com]

That pudding was incredible. John, who doesn't like pudding and had rolled his eyes at the suggestion of serving it, declared it the dessert of the summer. The Laphraoig completely took it over the top.