Welcome Spring with comfort food recipes!
Enjoy an elegant dinner of Spring Risotto, Salmon with Fresh Sorrel Sauce, and Fresh Peas with Mint that is surprisingly simple to make. The fresh spring flavors of mint, fava beans, peas, and new potatoes are highlights for this holiday-worthy menu from http://www.myrecipes.com.
Fava Bean
Bruschetta
Favas are sometimes called broad beans or horse beans, and are most
often used in Mediterranean foods. This bruschetta is a delicious way to
showcase them. Manchego viejo cheese is aged and has a firm texture similar to
Parmesan. If you can't find Manchego viejo, use Parmesan.
Ingredients
- 2 1/4 pounds unshelled fava beans
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons extravirgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1
(1-pound) French bread baguette, cut into 32 slices
- 1/2
cup (2 ounces) shaved Manchego viejo cheese
Preparation
Remove beans from pods; discard pods. Cook beans in boiling water 1
minute; rinse with cold water. Drain; remove outer skins from beans. Discard
skins. Place beans in a food processor. Add tarragon and next 4 ingredients
(through garlic); process until almost smooth. Spread about 1 1/2 teaspoons
bean mixture over each bread slice. Arrange cheese evenly over bread slices.
Salmon with
Fresh Sorrel Sauce
Sorrel is a tart, slightly sour spring herb. You can substitute
watercress or arugula, if you'd like. The bread helps thicken the sorrel sauce
for a consistency that is similar to pesto.
Photo by: Becky Luigart-Stayner; Styling: Fonda Shaia
Ingredients
- Sauce:
- 1 cup coarsely chopped fresh parsley
- 1 cup chopped sorrel
- 2/3 cup water
- 1/2 cup chopped fresh chives
- 1/4 cup coarsely chopped walnuts, toasted
- 1 tablespoon capers
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, chopped
- 1 (1-ounce) slice white bread
- Fish:
- 8
(6-ounce) salmon fillets (about 1 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Preparation
To prepare sauce, combine first 10 ingredients in a food processor;
process until smooth.
Preheat broiler.
To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon
pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes
or until fish flakes easily when tested with a fork. Serve fish with sorrel
sauce.
Spring Risotto
Fava beans must be shelled twice. First they're removed from their pods,
then blanched, cooled slightly, and pinched to remove the outer skins. Fresh
beans taste the best, but canned fava beans will also work when fresh are out
of season. Look for sun-dried tomato paste with the other tomato products in
the supermarket.
Ingredients
- 6 cups boiling water, divided
- 1 cup dried morels
- 2 pounds unshelled fava beans
- 5
cups fat-free, less-sodium chicken broth
- 1 tablespoon olive oil
- 2
cups thinly sliced leek (about 3 large)
- 2 garlic cloves, minced
- 2 cups Arborio rice
- 2 tablespoons sun-dried tomato paste
- 1 cup dry white wine
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup sliced green onions
- 3/4
cup (3 ounces) finely grated fresh Romano cheese
Preparation
Combine 3 cups of boiling water and morels in a bowl; cover and let
stand for 30 minutes. Drain mushrooms; rinse with cold water. Drain and chop.
Remove beans from pods; discard pods. Place beans in a medium saucepan
with remaining 3 cups boiling water; cook beans 1 minute. Rinse with cold
water. Drain; remove outer skins from beans. Discard skins.
Bring broth to a simmer in a medium saucepan (do not boil). Keep broth
warm over low heat.
Heat olive oil in a large saucepan over medium-high heat. Add leek and
garlic; sauté 2 minutes or until leek is tender. Add rice and tomato paste;
cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 1/2
minutes or until liquid is absorbed. Stir in 1 cup broth; cook about 2 1/2
minutes or until the liquid is nearly absorbed, stirring constantly. Add
remaining broth, 1 cup at a time, stirring constantly until each portion of
broth is absorbed before adding the next (about 20 minutes total). Stir in
morels and beans; cook for 30 seconds or until thoroughly heated. Stir in green
onions. Sprinkle each serving with cheese.
Fresh Peas with
Mint
Look for pea pods that are plump, firm, and bright green. Store the pods
in a plastic bag in the refrigerator for up to a day, and shell just before
cooking.
Ingredients
- 1 tablespoon butter
- 1 cup sliced green onions
- 2 garlic cloves, minced
- 4
cups shelled green peas (about 3 1/2 pounds unshelled)
- 1 cup water
- 1
cup fat-free, less-sodium chicken broth
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 cup chopped fresh mint
Preparation
Melt butter in a medium saucepan over medium-high heat. Add onions and
garlic; sauté 1 minute. Add peas, water, broth, honey, and salt; bring to a
boil. Reduce heat, and simmer 12 minutes or until peas are tender. Remove from
heat; stir in mint. Serve with a slotted spoon.
Greek Easter
Bread
Add this sweet, spiced homemade bread to your must-bake Easter recipes. It's beautiful, delicious, and large enough to feed a crowd.
Photo by: Becky Luigart-Stayner
Ingredients
- 1 teaspoon whole allspice
- 1 (3-inch) cinnamon stick
- 1 cup warm water (100° to 110°)
- Dash of salt
- Dash of sugar
- 2
packages dry yeast (about 2 1/4 teaspoons each)
- 4 3/4 cups bread flour, divided
- 1/2 cup sugar
- 3 tablespoons butter
- 3 large eggs
- 1 teaspoon salt
- Cooking spray
- 1 tablespoon water
- 1 large egg yolk
Preparation
Place allspice and cinnamon in a spice or coffee grinder, and process
until finely ground. Set aside.
Combine water, dash of salt, dash of sugar, and yeast in a large bowl,
stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry
measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring
until well combined. Let stand 20 minutes.
Place sugar and butter in a large bowl; beat with a mixer at medium
speed until light and fluffy. Add eggs, 1 at a time, beating well after each
addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir
with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups
flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out
onto a floured surface. Knead until smooth and elastic (about 8 minutes); add
enough of remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until doubled in size. (Gently press 2 fingers into dough. If indentation
remains, dough has risen enough.)
Divide dough into 3 equal portions, shaping each portion into a
14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking
spray (do not stretch); pinch ends together at one end to seal. Braid ropes;
pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let
rise 45 minutes or until doubled in size.
Preheat oven to 350°.
Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush
half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with
the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds
hollow when tapped. Cool on a wire rack for 20 minutes.
Strawberry
Shortcake Jelly Roll
Fresh strawberries and whipped cream make this a lovely springtime
dessert. A curl of orange rind adds a nice garnish.
Photo by: Becky Luigart-Stayner
Ingredients
- 4
cups quartered strawberries (about 1 1/2 pounds)
- 3/4 cup sugar, divided
- Cooking spray
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 egg whites
- 3 egg yolks
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 (10-ounce) jar strawberry jam
- 1/2 cup whipping cream
- Orange rind strips (optional)
Preparation
Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and
chill 1 hour; stir occasionally.
Preheat oven to 400°.
Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of
pan with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, baking powder, and salt, stirring with a whisk. Set aside.
Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large
bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes).
Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture;
fold in. Repeat procedure with remaining flour mixture. Spoon batter into
prepared pan; spread evenly.
Bake at 400° for 10 minutes or until cake springs back when touched
lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel
dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2
minutes. Starting at narrow end, roll up cake and towel together. Place, seam
side down, on a wire rack; cool completely (about 1 hour). Unroll carefully;
remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and
place, seam side down, on a platter. Cut into 8 slices.
Beat cream with a mixer at high speed until stiff peaks form. Serve
strawberries and whipped cream with cake. Garnish with orange rind, if desired.