![]() Start to finish: 20 minutes if using leftover spaghetti, about 30 minutes if cooking pasta. 3 cups leftover cooked spaghetti (or start with 6 ounces dry).If you squeeze the artichoke and it squeaks it means the artichoke is fresh. Note: To choose fresh artichokes: look for those that have tight closed leaves with little black spots, firm compact head and a solid stem. Place the artichoke mixture in the middle and shave the Parmigiano-Reggiano on top.įor another tip I like to rub the cut lemons on the knife before I use them this also helps to keep the color of the artichoke. Toss arugula with a little salt and pepper, olive oil and place on a platter. Mix well and leave it in a refrigerator until you are ready to use. Add in the garlic, the parsley, the juice of the remaining lemon, salt, pepper and olive oil. Drain the artichokes well and put them in a bowl. Scoop out the "fur," which is the non-edible choke and, starting from the top side, slice them really thin on the bias and put immediately in the second bowl with the water and lemon. Remove the top part of the leaves and place the artichoke in one of the bowls containing water and lemon.Ĭut off the tops about one-third of the way down and then cut the artichokes in half. Remove the hard artichoke leaves until the tender white part appears. Shaved Parmigiano-Reggiano cheese Preparationįill up 2 bowls with cold water and squeeze in the juice of 1 lemon into each bowl. Place all filling ingredients in work bowl and process until very smooth, about 1 minute. Wipe out bowl of food processor after making crust. ![]() Before serving, dust with powdered sugar and cut into squares. Pour into crust and bake 20 minutes or until set. Pat mixture into prepared pan and bake in preheated oven 15 to 20 minutes or until pale golden. Butter an 8-inch square baking pan.Ĭombine flour, butter, sugar, lemon peel, almond paste and salt in bowl of food processor fitted with steel blade and process until mixture just begins to form a ball. ½ cup (1 stick) chilled unsalted butter, cut into ½-inch slices Add pepper to taste and set aside at room temperature. Cover tightly, and shake vigorously to emulsify. Champagne vinaigrette:Ĭombine vinegar, salt, sugar, tarragon and oil in a small jar. Top each salad with 2 of the warm goat cheese croutes and serve immediately. ![]() Arrange one-quarter of the radishes, strawberries and peas on each bed of greens. Place arugula in a large bowl and toss with vinaigrette. Broil until cheese is warm and begins to soften slightly, about 4 minutes. Arrange croutes on baking sheet and top each with 1 slice of goat cheese. Set aside.įifteen minutes before serving salad, set rack 6 inches below broiler and preheat. Lightly toast the sliced baguette rounds to make croutes. Let sit at room temperature 3 to 4 hours, turning once. Sprinkle both sides with tarragon and pepper. Place goat cheese rounds in small, shallow dish and drizzle with the walnut oil, coating on both sides. ½ cup shelled fresh English peas Champagne vinaigrette:įreshly ground pepper to taste Preparation One 2-inch length of thin French baguette, cut into ¼-inch thick slicesĨ strawberries, halved or quartered lengthwise You can also puree the soup right in the pot using an immersion blender.ĭivide into soup bowls and garnish with reserved asparagus tips.ġ log (4 ounces) goat cheese (chevre), sliced into 8 roundsġ tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon Puree soup in batches in a food processor or a high-speed blender. Simmer uncovered 20 to 25 minutes or until potatoes are cooked through. If they are not, add additional stock as needed to cover. Add chopped potatoes, asparagus pieces and ramps. Reserve several of the asparagus tips to keep for final soup garnish. Drain and cool in cold water and ice bath. Using the same water, blanch ramps 20 seconds. Cool with cold water and then top with ice to quickly cool. Blanch 30 seconds, then remove with a slotted spoon and place in a strainer. Reduce to a simmer and add asparagus pieces. To retain the vegetables’ bright colors: Bring a 4-quart pot of water to a boil. Chop bulbs and leaves into 2-inch pieces. Clean the ramps, removing root and thin skin from the tip. Cut remaining asparagus into 1-inch pieces, discarding any woody pieces from bottom of stalks. Makes 6 servings Tested by Terri Milligan Ingredientsġ0 ramps, cleaned, root and skin removed from tipsġ ½ cups of Idaho or russet potatoes, peeled and cut into ½-inch cubesĬut tips off asparagus.
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