No Foolin’ Here: Mushroom Risotto with Peas

While it’s April Fools Day, today was anything but foolish. We have temps in the high 70’s, bright sunny skies, and a sunset that just filled the sky with majestic pinks and purples. I love food, and I also love to be outside. Not the get down in the dirt kind of outside, but the sipping a glass of white wine while eating a Salmon Caesar Salad kind of outside. My husband and I dined alfresco this evening and even stopped at his favorite ice cream shop for a cone on their opening day. Today is also my dear friend “J”’s birthday, and I would like to wish her a fabulous day and a happy year ahead!

Yesterday was just as exciting when my new Giada cookbook came in the mail! My husband ordered Giada at Home off Amazon for me on Sunday evening. After paying the price for regular shipping, the cookbook made it to our house by the time I returned home from work yesterday! I flipped through it late last night and am already overwhelmed with which recipe to try first! In honor of her new book’s release this week, I’d like to provide you with one of my favorite recipes of hers. (Yes, I know, all of her recipes are my favorites!)

This risotto is from her first book, Everyday Italian. It is a deliciously hearty vegetarian risotto. The recipe makes a lot and can work as an accompaniment or an entrée. Risotto needs some TLC, so make sure you take your time when adding broth and stirring. You’ll be very satisfied with the end result! Your risotto will likely turn out darker than the one in the pictures. The porcini mushrooms I used were lighter than I’ve seen before, but my risotto usually turns out a medium-brown color. Enjoy!

Mushroom Risotto with Peas
(From Everyday Italian)
Ingredients
8 cups canned low-salt chicken broth (Kate uses vegetable broth)
½ ounce dried porcini mushrooms
¼ cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 ½ cups Arborio rice or short-grain white rice
2/3 cup white wine
¾ cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Directions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Mom's Favorite Orzo: Baked Orzo with Fontina and Peas

I made this recipe for the first time a couple years ago when my husband and I had my parents over for dinner one night. My mom (a fellow pescatarian) loved it, and started making it herself all the time. It is delicious as a side dish, but can also work as a vegetarian entrée.

I like to rotate the menu for my Christmas dinner each year, and I decided that this family favorite should have a place on the table this year. It worked well for the holiday, but is also good any night of the week! Serve it alongside a meat entrée, like Baked Chicken, or as an entrée itself with a simple side salad.

Baked Orzo with Fontina and Peas
(From Giada's Kitchen)
Ingredients
4 cups chicken broth (Kate uses vegetable broth)
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish (Kate uses cooking spray)
1 onion, chopped
8 ounces mushrooms, sliced (Kate uses cremini mushrooms)
1 cup Marsala wine
½ cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoons freshly ground black pepper
½ cup bread crumbs
¼ cup grated Parmesan
1 teaspoon dried thyme

Directions
Preheat the oven to 400° F. Butter a 9 by 13-inch baking dish.

Bring the chicken/vegetable broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and sauté until tender, about 3 minutes. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Leftover Meat: Kate's Chunky Chicken Noodle Soup

My husband and I have enjoyed our long weekend by putting up our Christmas tree, catching up on our favorite television shows, and trying to make a dent in the plentiful leftovers from our Thanksgiving dinner. Not having to cook for several days gave way for time to catch up on sleep and cleaning. However today I found myself cooking up a storm to prepare for a long and busy week ahead. I’d imagine that many people are currently trying to find innovative ways to finish up food from last Thursday. While we typically enjoy Thanksgiving leftovers in their original state, if I have a lot of turkey, I’ll sometimes turn it into a soup.

My husband loves my homemade chicken noodle soup. After Thanksgiving, turkey meat and turkey broth can take the place of chicken, however I’ll make this recipe throughout the winter with chicken. I find myself buying rotisserie chickens for various recipes, and I’ll use the leftover meat (usually dark meat) to toss into this soup. It’s also a great way to use up any leftover celery and carrots in my refrigerator. I like to use the crinkle-cut carrots, because they look nice, however today I had leftover shredded carrots from a recipe I made for myself.

I have adapted my soup to match my husband’s preferences, which includes a lot of egg noodles (you can substitute whichever pasta you prefer). I make it particularly chunky for him, but if you like more broth, you can add a fourth container of broth. The peas and parsley add a lot of color to the soup. By using cooked chicken and letting the pasta cook in the soup, this is a very easy recipe. These days you can even purchase your mirepoix pre-chopped at the grocery store to make this even quicker. This makes a ton of soup. You'll be set for the week!

Kate’s Chunky Chicken Noodle Soup
Ingredients
2 Tbsp. olive oil
1 large onion, chopped
1 cup celery, chopped
1 cup carrots, chopped (or shredded, or sliced)
2 garlic cloves, minced
4 (32 oz.) containers of low sodium chicken broth (use only 3 for an extra chunky soup)
3 bay leaves
1 (16 oz.) package broad egg noodles
2 cups chicken, shredded or diced
1 cup frozen peas, thawed
½ cup fresh Italian parsley, chopped
Salt and freshly ground black pepper, to taste

Directions
In a large stock pot, heat olive oil over medium-high heat. Add onion, celery, and carrot. Cook for approximately 10 minutes, until vegetables are tender. Add garlic, salt, and pepper, and cook for 1 minute. Add chicken broth and bay leaves, and bring to a boil. Add egg noodles and reduce to low heat. Simmer for approximately 20 minutes, until noodles are cooked. Add chicken, peas, and parsley. Discard bays leaves and serve immediately.

Labor Day Dish - Lemony Pea and Pistachio Pesto Pasta Salad

With Labor Day weekend approaching, I’d imagine that people are buying charcoal for their grill, filling their fridge with beer, and figuring out what to make to accompany whatever meat they intend to grill. If you’re looking for something in the pasta salad department, I just might have the recipe for you!

My mother made this pasta salad about one month ago, and I was lucky enough to be around to try it. I could not get over how fresh it tasted. The bright flavor of the lemon zest, the freshness of the mint, and the cool green color from the pureed green peas create a unique dish that is not your typical pasta salad. As the ingredients might seem a bit obscure for a pasta salad (fresh mint?), I beg you to try. You will be surprised and you will be pleased.

This dish serves quite well at room temperature, as a good picnic salad should. I used a tri-color pasta which I think gives the dish even more color, although it is not necessary. I used toasted pine nuts (which I keep a huge bag of from Costco my freezer) instead of pistachios. The Pecorino Romano cheese gives this dish quite a sharp, salty bite. I’m usually all for finding more convenient substitutes, and while I think Parmigiano-Reggiano could work, it is worth to purchase a hunk of Pecorino Romano because it really does add to the flavor. The mint in my “garden” has been struggling lately, and I only had enough for one tablespoon. I added basil (of which I have plenty) for the second tablespoon. I also added some more Pecorino Romano and pine nuts to garnish the dish before serving.

This is also a great make ahead dish. So 'wow' your friends and family this weekend with this pasta salad, and have a safe and relaxing weekend!

Lemony Pea and Pistachio Pesto Pasta Salad
(From Cook's Country Best Grilling Recipes)
Serves 8 to 10

Toast the nuts in a dry skillet over medium heat, stirring frequently, until fragrant, about 5 minutes.

1 pound penne pasta or fusilli or campanelle
Salt
1/4 cup ricotta cheese
1 1/4 frozen peas , thawed
1/2 cup unsalted pistachios , toasted and chopped
1/4 cup grated Pecorino Romano cheese
1/4 cup extra virgin olive oil
1 garlic clove , minced
2 tablespoons chopped fresh mint
1 tablespoon grated lemon zest
1/2 teaspoon pepper

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt to boiling water and cook until just past al dente. Reserve 3/4 cup pasta water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl.

2. Puree ricotta and 2 tablespoons hot pasta water in food processor until smooth. Add 3/4 cup peas, 1/4 cup pistachios, Pecorino Romano, oil, garlic, mint, zest, pepper, and 1/2 teaspoon salt and puree until smooth. Stir pesto into pasta until well coated, adding reserved pasta water as needed to adjust consistency. Fold in remaining peas and pistachios. Season with salt. Serve.

Make-Ahead: This salad can be refrigerated for 3 days. Bring to room temperature before serving and thin salads with a few tablespoons of warm water if needed.