Italy in spring… foods at their freshest. Creamy Artichoke Soup with Parmesan Crisps,
Roasted Leg of Lamb, Vegetable Sauté with Israeli Cous Cous, Ricotta Tart with
Berry Compote & Mascarpone Whipped Cream.
When I saw this class offered at Whole Foods, I jumped at
the chance to take it. And since Himself
was going to be home I signed him up too!
This class was taught by guest teacher Dan Maggipinto, chef
at Caffe Nonna in Nashville. http://www.caffenonna.com I must say, of all the guest instructors I’ve
taken classes under at Whole Foods, Chef Dan is now my favorite.
We broke into teams and each team was given a recipe to
prepare for the evening.
Our team consisted of a man who had been to culinary school,
Himself and me. To say we hummed along
wouldn’t be bragging. LOL Our
recipe was Vegetable Sauté with Israeli Cous Cous.
The cous cous we used was a new type for me. Pearl cous cous… it is larger than what I
normally use. It was cooked in saffron
water. Isn’t the color fantastic? Smelled wonderful too.
He gave pointers over what were in the recipes… such as using
a small pan to brown off meat before roasting.
A small pan keeps any rub you might have on the meat from burning if it
flakes off.
Filling the ricotta tarts.
After everything came together, Chef Dan carved the lamb
roast.
The parmesan crisps right after they came out of the
oven. Oh my, these could quickly become
addictive!
Artichoke Soup with Parmesan Crisps.
Roasted Leg of Lamb over Vegetable Sauté with Israeli Cous
Cous
Ricotta Tart straight out of the oven…
… and dressed for dessert!
CREAMY ARTICHOKE SOUP WITH PARMESAN CRISPS
Olive oil for sautéing
4# Artichoke hearts (thawed if frozen or rinsed and drained
if canned) rough chopped
2 leeks (white portions only) sliced thin
1 Tbsp fresh garlic chopped
2 potatoes (peeled and chopped)
4 cups chicken stock (can substitute vegetable stock)
Kosher salt & pepper to taste
1 small container Mascarpone cheese (reserve some for
garnish)
Chives/Italian parsley/lemon zest for garnish (zest/chop
together)
Heat your favorite soup pot on low-medium heat. Add the olive oil, garlic and leeks and sauté
for 1-2 minutes.
Add the potatoes and sauté for approx 5 minutes, stir
well. Now add the artichokes, stock and
lightly season with the salt & pepper.
Bring the mixture to a boil, lower the heat to a simmer and cook for
about 20-30 minutes. The vegetables
should be done at this point.
After the vegetables are tender you can either puree in a
blender in small batches (if using this method allow to cool). Or use a kitchen immersion blender and puree
well. Now add 1/2 of the mascarpone
cheese and blend well. Check seasoning,
adjust if needed.
Re heat if needed and ladle into bowls. Top with a little mascarpone cheese and herb
gremolata mixture.
PARMESAN CRISPS
1 cup Parmesan cheese (make sure it is GRATED and NOT
shredded!)
Cayenne Pepper (optional)
Pre heat oven to 400 F.
On a parchment paper lined sheet pan place 20 heaping
tablespoons of the parmesan cheese. Make
sure they are a couple of inches apart.
Lightly pat each pile flat with the back of a spoon. They should be in a circle.
Bake for about 3-4 minutes or until they are golden and
crispy. Remove from oven and let
cool. (Before completely cool they can
be formed into shapes such a bowls, rolls, etc).
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