|
Dover Post
  • April showers bring spring produce

  • When I think of fresh spring produce, I think of two things − asparagus and strawberries. This week, I’ve prepared one asparagus dish and two strawberry dishes to share with you because, let’s face it, strawberries are more popular of the two.
    • email print
  • When I think of fresh spring produce, I think of two things − asparagus and strawberries. This week, I’ve prepared one asparagus dish and two strawberry dishes to share with you because, let’s face it, strawberries are more popular of the two.
    The first dish I’m sharing is mushroom and asparagus risotto. Risotto is a rice dish that has a rich, creamy texture because of the way it’s cooked. The rice is toasted and then liquid is slowly added in so that the rice gradually releases its starch. The mushrooms add a nice earthy texture. There’s a vendor at the Milford Farmers’ Market that sells fresh mushrooms. I promise it’s worth the trip to have his mushrooms for this risotto. This recipe takes a bit of time and patience to prepare, but it’s sure to make you look like a kitchen pro.
    My first strawberry recipe is for strawberry shortcakes with shortcut lemon curd. Normally lemon curd is something that you have to cook slowly on the stove and monitor with a thermometer. My version has two simple ingredients. Normally strawberry shortcake is made with regular biscuits, but I think drop biscuits have a little more crunch, which gives the dish texture.
    My strawberry lemonade is absolutely thirst quenching. It’s just the right balance of sweet from the berries and tart from the lemons. Plus it’s a pretty color and a snap to make.
     
    To contact Sarah, email sarah.barban@doverpost.com.
     
    MUSHROOM ASPARAGUS RISOTTO
    1 bunch of asparagus
    1 8 oz. package baby bella mushrooms
    3 cups chicken stock
    1 cup wine
    1 cup Arborio rice
    1/2 an onion, diced
    4 tablespoons butter, divided
    1/4 cup parmesan cheese
     
    Preheat oven to 425 degrees. Cut the asparagus spears in 1-inch pieces and slice the mushrooms. Toss them in olive oil, salt and pepper and place on a sheet pan. Roast for 15 to 20 minutes. Place a sauce pan on the stove over medium low heat and pour in the stock and wine; let it get warm. Place 2 tablespoons butter in a medium sauce pan over medium low heat. When the butter is melted, stir in the rice and onion and coat them in the butter. Allow the rice to toast until slightly translucent. Don’t allow the rice to brown. Take two ladles of stock and pour them over the rice mixture, stir until most of the liquid has been absorbed and then add another two ladles. Repeat until all of the liquid has been poured in and the rice is creamy. Add the last 2 tablespoons butter and the parmesan. Toss in the roasted vegetables. Serves four.
    Page 2 of 2 -  
    STRAWBERRY SHORTCAKES WITH SHORTCUT LEMON CURD
     
    2 cups flour
    2 tablespoons sugar
    2 teaspoons baking powder
    1 stick butter
    1 cup milk
    16 oz. strawberries
    7 oz. sweetened condensed milk
    1 lemon, juiced
    Whipped cream for topping
     
    Preheat oven to 350 degrees. Combine the flour, sugar and baking powder in a medium bowl. Using a pastry cutter, mix in the butter until the mixture resembles small peas. Pour in the milk and stir. Using two spoons, scoop the biscuits out onto a baking sheet. Bake for 15 to 20 minutes. Slice the strawberries and sprinkle liberally with sugar. Mix the sweetened condensed milk and lemon juice and allow to chill for 30 minutes. Allow the biscuits to cool and then slice them in half. Top them with whipped cream, then the strawberries, and then the lemon curd. Serves eight.
     
    STRAWBERRY LEMONADE
    1 cup lemon juice, about 5 lemons
    16 oz. strawberries
    1 cup sugar
    5 cups water, divided
     
    Juice the lemons. Rinse and hull the strawberries and then place them in a food processor. Blend until smooth. Place a fine mesh strainer over a bowl and pour in the strawberry mixture. Using a rubber spatula, press the mixture back and forth until as much juice as possible is in the bowl and mostly seeds and pulp are left in the strainer. Place the lemon juice and strawberry juice in a pitcher. In a small sauce pan combine the sugar and 1 cup water over medium low heat. Stir the mixture until it is clear. Pour 1 cup cool water into the sugar mixture and then pour it over the strawberry and lemon mixture. Add the rest of the water. Place the lemonade in the fridge to chill for one hour. Serves eight.
      • calendar