Asparagus Risotto

1 lb Asparagus
5 cups vegetable broth
2 tablespoons extra-virgin olive oil
2 + 2 tablespoons butter
5 cloves of Garlic finely chopped
1 cup finely chopped shallots
1 1/2 cups Arborio rice
salt and pepper
1/2 cup white wine
4 - 5 tablespoons parmigiano reggiano cheese, freshly grated
2 tbls Chopped Parsley.

Cut away the hard ends of the asparagus. Cut the spears away from the asparagus and reserve. Cut the stems in 1/2 inch  long pieces. Warm the broth to a simmer.
In a saucepan put 2 tablespoons extra-virgin olive oil and 2 tablespoons butter, and turn heat to medium. When the butter starts foaming add the garlic, after a few sec. add the onions. Sauté' until the onion is soft.
Add rice, stir for about 2 minutes, add salt and pepper.
Add the wine, and stir for about 2 minutes until absorbed.
Add asparagus stem and one quarter cup broth. Stir to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth.
Repeat this step of adding the broth and stirring, keeping the rice at a thick consistency.
After about 12 minutes add the asparagus spears.
Continue adding the broth and stirring as indicated above.
After about 18 minutes add the rest of the butter, parmigiano reggiano cheese, and continue stirring and adding broth. The rice will be ready in about 2 more minutes, when the rice is firm but not too soft or overcooked. Cooking time may vary. Let the risotto set for about 2 minutes.  Garnish with chopped parsley. Serve hot.

Cheddar biscuits with herbs

Ingredients:

1 cup all purpose flour
1 cup cake flour
1 Tblsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
1 Tblsp. sugar
2 Tblsp. total, fresh thyme and rosemary, finely chopped (or substitute your favorite herbs)
4 oz. Sharp cheddar cheese, grated
3 oz. unsalted butter, cubed
1 cup buttermilk

Directions:

In large bowl, sift both flours with powder, salt, soda and sugar. Add herbs and combine.
Add grated cheese and toss well with flour mixture.
With fingertips, incorporate butter until mixture resembles coarse meal.
With fork, add buttermilk slowly. Knead gently just to combine. Do not over-mix. Chill at least 30 minutes.
Dust dough lightly with flour, and roll to an 8-inch circle about one-inch thick. Cut dough with 3-inch round cutter (or desired size).
Bake at 400 degrees for 15-16 minutes on Silpat or a parchment-lined cookie sheet.
Remove from oven and while still warm, brush tops with small amount of melted butter and sprinkle with salt.

Roasted Pepper Rolls Stuffed With Artichoke hearts

(Makes about 15 small rolls, serving 6 as an hors d’oeuvre) 
3 or 4 sweet red or assorted color peppers (about 1-1/2 pounds total)
1/3 cup or so extra-virgin olive oil
Salt or to taste
Two cups of Artichoke hearts in olive oil
2 tablespoons small capers, drained and chopped fine
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1/3 cup Cottage cheese
¼ tsp crushed red pepper flakes
½ tsp crushed Garlic
¼ tsp Crushed black pepper
1 tablespoon chopped fresh Italian parsley
 
Preheat the oven to 350°. Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred. Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide. Scrape the seeds from the strips and lay them in a sieve to drain and dry. 
To make the stuffing: Drain the artichoke hearts, pulse them in a food processor to make them look like flakes in a medium-size bowl. Mix all the seasonings into the shredded artichoke and mix with a fork. Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating an neat cylinder. Press the pepper as you wrap so it adheres to itself and stays closed.  To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.
 

Linguini with Pesto Sauce

-2 Cups packed fresh basil
-2 Tbs. Pine nuts
-1/2 Tbs. black pepper
-5 cloves of garlic
-1/4 fresh parsley
-1/4 grated parmesan cheese
-2 cups linquini uncooked
-1/4 cup olive oil
- salt to taste
Combine all ingredients (except Linguini) in a blender to make a smooth paste to make pesto sauce. Meanwhile cook linguini in boiling water with a little salt and oil and cook for 8 to 10 minutes. Drain linguine and toss it with the pesto sauce.

Fettucine in Cayenne Sauce

-12 Oz dry fettucine pasta
-2 red bell peppers julienned
-5 cloves of garlic, minced
-3/4 tsp. cayenne pepper
-1 cup reduced fat sour creme
-3/4 cup veggie broth
-3 Tbs. olive oil
-3/4 grated parmesan cheese
-salt and pepper to taste
Cook the fetucine in a large pot of water with salt and 1tsp. oil till the fetucine is cooked. Drain and keep aside.
In a large skillet, saute garlic, bell peppers with salt, pepper and cayenne for 3 to 5 minutes. Stir in the sour creme and veggie broth, simmer uncovered for 5 minutes. Remove from heat and stir in cheese and add fetucine and toss and serve.

Broccoli Rotini

-2 cups fresh chopped broccoli
-2 cups rotini pasta
-5 cloves garlic, minced
-1/2 olive oil
-1/2 grated parmesan cheese
- salt and pepper to taste
In a large pot, cook broccoli in boiled water and adding a little bit of salt. Drain after a couple of boiling and reserve the cooked water. In the reserved water, cook the pasta, until done. Drain and keep aside.
In a large skillet, add oil, garlic, and broccoli, saute for 2 minutes. Add the pasta and toss for less a minute. Take off the heat and add grated pamesan cheese and serve.

Penne in Vodka Creme Sauce

-1 Cup finely chopped Shallots
-1/2 cup cream (or half-and-half)
-1/2 cup vodka
- 2 cups chopped tomatoes
- 2 Tbs. olive oil
- 1.5 lb penne pasta
- 5 cloves garlic, minced
- 1/4 cup chopped parsley
- salt and pepper to taste
-A pinch of sugar
Cook penne pasta with salt and little of oil and keep it aside.
In a large skillet, add oil and garlic, saute for a sec.  Then add the shallots.  Cook until translucent.
Then add chopped tomatoes and cook until the excess moisture evaporates and the mixture is reduced.
Add salt, pepper and a pinch of sugar.  After a min. or so add the vodka, stir for a few min.
Add the cream and let it simmer for a few min.
Now add the cooked pasta, toss well and garnish it with chopped parsley.
Season with salt and pepper