Baby Artichoke and Shrimp Risotto

I met Eric when I was 21. It was my last semester of college and he was freelancing, so our schedules were all over the place. Despite the craziness, we always managed to have dinner together. In this new relationship, I relished the opportunity to cook for someone. Prior to this courtship, I prepared food as a single person does. Salads mostly or pasta with tomato sauce, though sometimes I'd make myself a piece of fish. Whatever it was, portions were never more than a serving, maybe two. Cooking for someone, though, allowed me to venture outside my culinary comfort zone. 

Risotto came into the picture very early on in our relationship on a frigid winter night. Windows quickly fogged up from the steam that produced with each ladle of broth that hit the pan. I stirred and stirred, and ladled some more. My first attempt was mostly successful; flavorful, but texturally off (I overcooked the rice). I made it a few more times after that and, with every go at it, got better. 

With that being said, I really can't remember when I last prepared it. It's been years. Which is why I was thrilled when Italian cookware producer, Lagostina, offered to send me a risotto pan to try out. It's beautifully designed with some good heft to it. The pan distributes heat evenly, which meant there weren't areas where the risotto starts to burn (I've had that problem before with other pans). And the lid acts as a trivet, so you can flip it over and place it right on the table!

I'm thrilled to have spring produce back in the market. I couldn't resist the opportunity to pick up some artichokes for this dish. That and the thyme and the lemon zest all give this risotto some brightness. Topped with shrimp and you have a wonderful, hearty pescatarian meal. Leave it off, though, and it still holds up. 

Now, for some news! Lagostina has been kind enough to provide a risotto pan for me to giveaway on my Instagram account! It'll be launched later this week, but be sure to follow along so you'll know when it's up!

Disclaimer: While I was provided with product, there was no monetary compensation for this post. All opinions and views are my own.

Baby Artichoke and Shrimp Risotto

Yield
4 servings

Ingredients
10 baby artichokes, trimmed and quartered lengthwise
1 lb shrimp, peeled and deveined
6 cups seafood or vegetable broth
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons butter
1 1/2 cups Arborio rice
3/4 cup dry white wine
1 tablespoon lemon zest
1 teaspoon fresh thyme leaves, chopped
1/2 cup freshly grated Parmesan cheese
Olive oil
Salt
Black Pepper

Directions

1. Heat the broth in a large pot set over medium-high heat. 

2. Season shrimp with salt and pepper. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat. Add shrimp and cook for 3 minutes on each side, or until cooked through. Transfer to a plate or bowl. 

3. Melt the butter in the same large sauce pan (or risotto pan) set over medium heat. Add the chopped shallot and cook for 3 minutes, stirring frequently.  Add the artichoke, garlic, and thyme and cook for 2 minutes.  

4. Stir in the Arborio rice and cook for 2 minutes. Add the white wine and give it a stir. Cook until the wine is fully absorbed. 

5. Add the broth to the pan one ladle at a time, making sure to stir the risotto frequently. When the broth has been absorbed, add another. Continue with the remaining broth and cook risotto until it's tender. 

6. Mix the lemon zest and most of the Parmesan and shrimp into the risotto (leaving some cheese and shrimp to put on top).  

7. Garnish with remaining shrimp, cheese, and some additional thyme. 

Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree

I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we might give the other one a tap on the shoulder and say "Hey, I love you." "Love you too." Done.

We do take the opportunity to cook up something a bit fancier than we'd normally prepare on a normal night and this often means scallops or lobster. There's usually Champagne, because we'll use any excuse to pick up a bottle. And then we sit back and binge on whatever TV show we're obsessed with. That's married life, right there. That's how we roll.

I'm excited to make these seared scallops again in a few weeks, mainly because Eric hasn't tried them yet. Each time I've made them, I've managed to cook and eat the whole plate before he gets home. Sorry, babe. You'll get a taste of these on the 14th. Promise. 

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Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree

Yield Serves 4

Ingredients
For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
Salt
1 tablespoon butter
Garam masala

For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
Salt
2 tablespoons olive oil

For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Salt
Black pepper

Directions

1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that's the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.

2. While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.

3. Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.

4. Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.

5. Dry the sea scallops with paper towels.  Season with salt and pepper.

6. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.

7. To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.

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Tom Kha Tofu (Thai Coconut Soup)

On Monday, we returned from a long weekend in Florida with my family. Yes, I know we were just in Hawaii (and there may be a trip coming up to Mexico. It's really rough). This was a mini-reunion. My parents, sister (and her family), my aunt, uncle and cousins all traveled to Captiva. Even with the so-so weather, we all had a great time. We spent our one perfect day lounging on the beach and by the pool (heated to a perfect 80 degrees). My nieces were big fans and spent hours splashing around in their swimmies. On Sunday, we went to Bowman's Beach in Sanibel for some shelling. Despite the clouds and wind, it was a fun (and very successful) experience and we came home with some gorgeous shells.

Exiting Logan Airport was a bit rough as I hadn't packed a jacket with me. I wrapped myself up in a scarf and ran to the car as fast as I could. While we were away, we got a couple inches of snow. Now, it's a little early to say, but the reports have been saying that we're going to get our first major snow storm of the season this weekend.  To prepare for the nasty weather, I'm making sure we have enough firewood and bourbon to keep us warm and cozy. A big pot of soup, like this hearty, vegan Tom Kha Tofu (a take on Tom Kha Gai, which has chicken in it instead of tofu) will do the trick as well.

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Tom Kha Tofu (Thai Coconut Soup with Tofu)

Yield Serves 4

Ingredients
2-14 oz can full-fat coconut milk
2 cups water
2 tablespoons grated ginger
1 garlic clove, minced
1 tablespoon red chili paste
1/2 large red onion, peeled and sliced lengthwise
1 red pepper, sliced lengthwise
1 lb shiitake mushrooms, rinsed, dried and sliced
1-14 oz container of firm tofu, drained and cubed
Cilantro
Lime
1 Thai chili pepper, seeds removed and sliced thinly
2 cups cooked white or brown rice

Directions
1. In a medium pot, add the coconut milk, water, ginger, garlic, Thai chili paste and red onion. Season to taste with salt. Bring to a low boil. After a few minutes, add the red pepper, shiitake mushrooms, and tofu.  Cook for another five minutes.

2. Spoon a 1/2 cup of rice into each bowl and ladle soup over it. Garnish with fresh cilantro and, if you want more spice, sliced Thai chili pepper. Serve with lime wedges.

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