Lemony Shrimp Risotto

Valentine’s Day is about doing something special, something you don’t do all the time…like risotto. And with a little bit of planning this shrimp risotto won’t get in the way of the rest of your evening. Here’s the prep list: 

- Grate half a cup of parmesan and a teaspoon of lemon zest.
- Finely chop a shallot and some chives.
- Peel a half pound of large shrimp.
- Ready two cups of quality chicken stock from concentrate (I recommend Better Than Bouillon).

Twenty-five minutes before dinner salt and pepper the shrimp then sauté in a large heavy sauce pan for a few minutes with some extra virgin olive oil, remove and set aside. Next, add two tablespoons of butter along with the chopped shallot and lemon zest and cook until the shallots are soft, three to four minutes. Stir in a half a cup of risotto, sauté for a minute, and then add a half a cup of warm chicken stock. When the liquid is nearly all absorbed add another half cup of stock and repeat until the rice is al dente and creamy stirring occasionally, it shouldn’t be more than twenty minutes. To finish add the shrimp, chives, and parmesan and leave on the heat for a few minutes longer or until the shrimp are cooked through. Salt and pepper to taste and serve.

Flavored Deviled Eggs

If you’ve had your fill of chili, wings, and nachos over the last 20 weeks of football these deviled eggs are a sure crowd pleaser. Cook and peel a dozen hardboiled eggs, cut in half lengthwise, and gently refrigerate the whites. In a bowl mash the yokes with a fork until smooth then stir in two tablespoons each of mayonnaise and sour cream.

At this point there are lots of options, a couple tablespoons of truffle, garlic, or chili oil. How about some lemon and capers, crumbled bacon, or horseradish? You could also try some curry or chipotle powder or smoked paprika. Some minced smoked salmon and chives would be nice, or even some anchovy paste. Whatever you decide remember to salt and pepper to taste before spooning the mixture back into your egg white halves. Happy Super Bowl!

Kimchi Chicken Soup

I had pulled the pack of boneless skinless chicken thighs out of the freezer earlier in the day and was staring into the fridge looking for inspiration when I eyed the jar of kimchi in the back corner…that was it…Korean chicken soup! And so easy too.

I sautéed a chopped onion in a large soup pot until translucent before adding an entire 16oz. jar of kimchi and about 8 cups of chicken stock (preferably the concentrated versus boxed variety). Once it came to a boil I added the six chicken thighs and turned the heat down to a simmer.

When the thighs were cooked through, about ten to twelve minutes, I removed them from the pot and set aside while the soup continued to simmer. Then when the thighs were cool enough to handle I chopped them up, returned them to the pot, and added salt and Sriracha to taste.

Baby Bok Choy and Shitake Mushrooms with Oyster Sauce

After the holidays the only food I want to think about is clean, healthy, and easy to prepare, and this bok choy fits the bill on all three. Start by sautéing a half dozen sliced shitakes with a little bit of oil in a large pan or wok over high heat for five minutes. Clean and chop the bok choy, at least one head per person, then add to the pan and sauté for another few minutes. Turn down the heat to medium low, add two chopped garlic cloves and two tablespoons of soy sauce and leave on the heat for another few minutes or until the stalks are tender. When you’re ready to go simply stir in four tablespoons of oyster sauce and serve.

If you’ve had an especially festive holiday season and the thought of making this bok choy overwhelms you I would suggest defrosting a box of frozen peas and tossing them with olive oil, salt, and vinegar. Cheers!

Parmesan Broth with Arugula

The new year is a time for purging so I use the occasion to pull my years’ worth of parmesan cheese rinds out of the freezer to make a rich and tasty broth. In a large pot start by sautéing half a chopped onion and six garlic cloves in some olive oil along with a handful of parsley and a couple of grinds of black pepper.

When the garlic starts to brown add the cheese rinds and enough water to cover liberally then simmer for an hour making sure to stir occasionally to keep the cheese from sticking to the bottom of the pot. After straining add some chopped arugula, salt to taste, and make a note to start collecting your cheese rinds in 2016. Have a fun one!

Linguini with White Clam Sauce

Whether or not your Christmas Eve includes the Italian feast of the seven fishes this fresh clam sauce is a perfect dish for a night of merriment and tree decorating. Start by sautéing a large minced shallot and a quarter teaspoon of red chili flakes with a generous pour of extra virgin olive oil in a large pot over medium heat. After a few minutes add two cups of the best available clam stock and turn the heat down to low.

Fifteen minutes before serving add two pints of fresh chopped clams and a few tablespoons of chopped parsley to the clam stock then cover and simmer gently. Boil and drain a pound of linguini and stir into your sauce along with a half a cup of grated parmesan and salt to taste, let it sit for a few minutes before serving. Merry Merry!

Potato Pancakes

It’s potato pancake week and you don’t have to be Jewish to give this lazy man’s version a try, no peeling or tearing, just lots of crispy potato goodness.

Wash and dry three baking potatoes then grate into a large bowl using the coarse side of a box grater. Combine thoroughly with half a bunch of chopped scallions, a teaspoon of kosher salt, a quarter cup of flour, a lightly beaten egg and pepper to taste. Heat your heaviest frying pan over a medium flame and pour in just enough vegetable oil to coat the bottom. (And no worries if your potatoes start to brown, it won’t affect the outcome).

When your oil is hot fill a large slotted spoon with the potato mixture and push out as much liquid as possible against the spoon with the palm of your hand. Flip the pancake into the pan, flatten with the spoon, and repeat adding more oil if necessary. It’s best not to crowd the pan so only cook four or five at a time until brown and very crispy, about five minutes on each side. Drain for a minute on a brown paper bag and place on a dish in a 250 oven if you’re not serving right away. Three potatoes makes about eight pancakes, the perfect side dish to a steak, roast chicken, or topped with a couple of fried eggs.

Pea Soup with Chive Crème Fraiche

This isn’t that stick to your ribs ham bone pea soup but rather a lighter fresher version that’s still hits the spot on a cold night. In a soup pot sauté a chopped onion until soft then stir in a large handful of fresh mint leaves along with a smaller handful of Italian parsley. Add a couple boxes of thawed frozen peas and enough chicken stock to generously cover them, about four cups. Set the heat to low and simmer long enough to heat up the stock then turn off the heat.

Let cool for twenty minutes then puree the soup in small batches in a blender or Cuisinart until smooth. For the crème fraiche mix a small container together with some finely chopped chives and half a minced shallot and stir a large spoonful into each bowl of soup before serving.

Curried Sweet Potato with Toasted Coconut

Here’s a quick sweet potato recipe that you’ll want to keep making long after the Thanksgiving leftovers are gone. Peel and cube a couple of pounds of sweet potatoes and bring to a boil in 1 ½ cups of salted water then cover and simmer for about ten minutes.

In the meantime toast a half cup of unsweetened shredded coconut in a sauté pan over medium heat, stirring constantly so as not to burn then set aside. Once your sweet potatoes are tender mash them coarsely and add the coconut, a couple heaping tablespoons of vindaloo or your favorite curry paste, two minced garlic cloves, and some salt and cayenne pepper to taste. Simmer and stir for another five minutes before serving.

Spicy Honey Glazed Parsnips

If you’re looking to spice up your Thanksgiving these honey glazed parsnips are the perfect combination of heat and sweet and best of all parsnips are still available from our local farmers. Preheat your oven to 450, wash about 2 pounds of parsnips thoroughly, then halve and cut them into two inch lengths and toss with some olive oil and kosher salt. Roast for approximately 45 minutes.

In a small pot heat two tablespoons of butter, a half a teaspoon of chili flakes, and a tablespoon each of cider vinegar and honey for five minutes stirring occasionally. When your parsnips are browned and tender simply toss with the honey glaze until well coated.

And if you’re tight for oven space you could prepare these earlier in the day and reheat while you’re carving the turkey. The quantities I’ve used here will serve five.

Seared Sea Scallops Gremolata

Gremolata is a simple mixture of lemon zest, garlic, and parsley that adds a lot of flavor with very little effort. It traditionally accompanies veal osso bucco but works equally well on grilled chicken, stews, and seared scallops.

The gremolata can be made up to five hours beforehand by finely mincing together the peel of half a lemon, three garlic cloves, and a handful of parsley leaves. Then it’s just a matter of heating your heaviest pan over high heat for several minutes, salt and peppering your scallops, and searing them for a couple of minutes on each side. Serve with the gremolata and a squeeze of lemon juice.

Vietnamese Chicken Wings

Whether you’re frying, grilling, or baking your wings try this Vietnamese preparation I’ve adapted from chef Andy Ricker of Pok Pok fame, which he adapted from roadside stands all over Vietnam. What makes them so good is taking the time to marinate, so they do take a little bit of preplanning.

For the marinade whisk together half a cup each of fish sauce and sugar along with a couple minced garlic cloves. Toss with the wings then refrigerate for at least three hours. Frying is always best but sometimes something has to give…whatever cooking method you choose make sure you reserve the marinade.

While you’re cooking your wings simmer the marinade over medium high heat for about five minutes until syrupy. To serve, coat the wings with the marinade and top with some chopped mint and or cilantro. And wings aren’t just for football, these would make a great dinner alongside some peanut noodles or a cabbage salad.