Category Archives: Vegetarian main dishes

Italian food, Pasta and noodles, Vegetarian main dishes

Pappardelle with Butternut Squash, Blue Cheese and Pine Nuts

The secret foodie project I’ve been working on for the past two months with fellow blogger Caroline from Bibliocook is out! When I’ve been writing these past few weeks that I’ve been slaving away with work and was practically too busy to cook, that was only part of the story — Caroline and I were also madly working behind the scenes to launch the new Irish Food Bloggers Association at the Food Camp that kicked off the Savour Kilkenny Food Festival last week (if you’d like to read more about Ireland’s first-ever Food Camp, visit some of these blogs for their recaps; they were obviously taking better notes than me!). If you’re an Irish or Irish-based blogger writing about anything to do with food, please join us! Or just check out the site to explore what we hope will become the definitive list of all the food blogs in Ireland.

This will be my last post from Nigella’s new book for awhile, I promise. The one downside to launching the IFBA on October 22 was that I only found out late that night after getting back from Kilkenny that Nigella Lawson was doing a book signing in Dublin at noon the next day, and I was just too tired and too busy to go and have her sign my already well-thumbed copy of Kitchen. Looks like I’ll have to wait until she writes her next book and try to catch her on that tour.

Pappardelle with Butternut Squash, Blue Cheese and Pine Nuts
adapted from Kitchen by Nigella Lawson

Serves 4

This is a first cousin to this risotto with roasted butternut squash, bacon and blue cheese (I wouldn’t be averse to adding some bacon to this pasta dish). Nigella notes that the sauce can be made 1 day ahead — simmer until the squash is tender, then transfer to a nonmetallic bowl to cool. Cover and refrigerate, then reheat gently in a saucepan and proceed as directed. The sauce can also be frozen in an airtight container for up to 3 months — just defrost overnight in the fridge and reheat gently.

1 large onion, finely chopped
2 tablespoons olive oil
3/4 teaspoon smoked paprika
1 large butternut squash, peeled, deseeded and cut into 1‑inch cubes
1 tablespoon unsalted butter
3 tablespoons Marsala
1/2 cup (120 ml) water
salt and freshly ground black pepper
6 fresh sage leaves, finely chopped (or 1/2 teaspoon dried sage)
18 oz (500 g) pappardelle or other robust pasta
1 cup (100 g) pine nuts
5 oz (125 g) soft blue cheese, crumbled

Fry the onion in the olive oil over a medium heat in a large, heavy-based pan that can accommodate all the pasta later. After about 10 minutes, add the paprika. Add the cubed butternut squash, then add the butter, stirring everything together well in the pan. Add the Marsala and water. Once the mixture starts to simmer, put the lid on, turn down the heat and simmer for about 20 minutes, or until the squash is tender but still holds its shape. Season to taste (keeping in mind that the cheese will be salty too), then sprinkle the sage into the squash mixture, reserving some to garnish.

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the packet instructions. Toast the pine nuts in a separate hot, dry pan, tip them into a bowl and set aside.

Before you drain the pasta, reserve a mugful of the cooking water. Add the drained pasta to the squash and slowly stir to combine. Add some of the pasta cooking water to help the sauce emulsify, then add the blue cheese and half the pine nuts. Gently combine, then sprinkle the remaining pine nuts and sage on top and serve.

30-minute meals, Vegetarian main dishes

Mustard Crusted Tofu with Sweet Potatoes and Kale

Earlier this month our family went vegetarian for a week. My husband and I have been wanting to try on vegetarianism for awhile and when our friends mentioned their interest, we made a pact to go meat-free together. To sweeten the deal, we agreed to have each other over for dinner during the week. As you can probably figure out by my posts, we tend to eat (and enjoy) meat a few times per week. But honestly, except for a momentary craving for a turkey sandwich, I didn’t miss meat at all. Eliminating meat from our menu gave me the chance to make some of my favorite vegetarian dishes, vegetarian chili on quinoa and fettuccine alfredo, for example, and was good motivation to find some new meatless menus. I tried out this tofu recipe because it sounded different and, more importantly, quick. I never thought to combine mustard and tofu but it somehow works. The sweet potatoes and kale provide an earthy, sweet note to balance the tangy tofu.

Mustard Crusted Tofu with Sweet Potatoes and Kale
adapted from Bon Appetit, September 2007

Serves 3

1 x 14-oz (400‑g) package firm tofu
1/4 cup (60 ml) whole grain Dijon mustard
4 tablespoons vegetable oil, divided
1/2 medium onion, sliced
1 tablespoon minced peeled fresh ginger
1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise
1 red-skinned sweet potato (yam), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice
soy sauce or tamari, to taste
cooked rice, to serve

Cut the tofu in half lengthwise and place the pieces, side by side, on a clean dishtowel or several pieces of folded paper towels. Fold dish towel (or paper towels) over the tofu. Place the covered tofu in a dish, cover, and let it sit overnight in the fridge. The towels should draw out a considerable amount of moisture from the tofu. If you forget to do this the night before your meal, simply place a large pan or other heavy plate on top of the tofu and let it sit for at least half an hour to press out excess moisture.

Cut the pressed tofu into eight pieces, cubed as in the picture, or in 1/2‑inch-thick slices. Spread the top and bottom sides of each piece with the mustard.

Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the onion and ginger; sauté 3 minutes. Add the sweet potato and saute another 5 minutes. Add the kale and lime juice then cover, reduce the heat to low, and cook until the potato is tender and the kale is wilted, about 12 more minutes.

Meanwhile, heat the remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add the tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off of the tofu).

Arrange the kale and sweet potato mixture on a plate. Place the tofu pieces atop the vegetables. Serve with soy sauce or tamari and rice, if desired.

30-minute meals, Pasta and noodles, Vegetarian main dishes

Pasta with Feta, Spinach and Pine Nuts

Nigella Lawson’s new show, Nigella Kitchen, started two weeks ago. The only problem is that it’s on at the same time as River Cottage Everyday with Hugh Fearnley-Whittingstall. Luckily, I don’t have to choose between them since I can record River Cottage while I watch Nigella, but if I did have to choose, I think I’d go with the domestic goddess. I know her formula of snug-fitting cashmere twin sets, seductive finger-licking and her fondness for fairy lights is growing old for some people, but I still love her. I even joke that I want to be her when I grow up. This is another 30-minute meal from her new cookbook, taken from her lifesaver express index when I barely had time to think amidst my work deadlines last week, never mind plan meals, shop for them and cook them, but was still able to whip up something healthy and tasty for dinner thanks to this quick and easy recipe.

Pasta with Feta, Spinach and Pine Nuts
adapted from Kitchen by Nigella Lawson

Serves 6

Nigella says the leftovers can be made into an excellent cold pasta salad for lunch the next day by refrigerating it straightaway, then breaking it up a bit with a fork and adding some lemon juice and olive oil.

1 lb 2 oz (500 g) fusilli
1/3 cup (50 g) pine nuts
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, minced
1/4 teaspoon nutmeg or allspice
1 lb 2 0z (500 g) frozen leaf spinach
7 oz (200 g) feta cheese, crumbled
3 or 4 tablespoons freshly grated Parmesan
salt and freshly grated black pepper

Cook the pasta in a large pot of boiling salted water until al dente, or according to the packet instructions.

Toast the pine nuts in a hot, dry pan (one that’s big enough to eventually take the sauce and all the pasta) just until they’re golden, taking care not to let them burn. Transfer to a bowl or plate and set aside.

Heat the olive oil in the pan and add the onion. Cook on a low heat for 8 to 10 minutes, until soft. If they look like they’re getting too brown, sprinkle with a little salt (to help draw out the juices and slow down the browning). Add the garlic and cook for 1 minute more. Add the nutmeg or allspice, then add the frozen spinach. Keep stirring to help the frozen spinach melt consistently.

Just before you drain the pasta, scoop out a mug of the cooking water. Add about 1/4 cup (60 ml) to the spinach in the frying pan, then crumble in the feta and stir. Add in the Parmesan and stir again.

Drain the pasta and toss into the spinach and feta sauce, then season to taste. Add in more of the pasta cooking water if the sauce looks too dry. Transfer to a serving bowl, then add the toasted pine nuts and toss through before serving.

Salads, Vegetarian main dishes

Zucchini Fritters with Feta and Dill and Tomato Salad

My husband makes pancakes with the kids every Saturday morning without fail, so it should have been no surprise that my daughter said these zucchini fritters looked like green pancakes when she saw me frying them in the pan. I immediately played it up: “Yes, you’re right, that’s just what they look like. It’s like we’re having pancakes for dinner!” I’ll do whatever it takes to get the kids to be enthusiastic about eating vegetables (including slathering them with ketchup), and after all the talk of them being pancakes, they happily devoured these fritters. Grown-ups will need no such convincing.

If you like the sound of these zucchini fritters, you might also like these sweetcorn fritters with tomato salsa.

Zucchini Fritters with Feta and Dill
adapted from Forever Summer by Nigella Lawson

Makes about 16 large fritters or 25 small ones

I’ve taken a page out of Nigel Slater’s book and used dill here instead of Nigella’s parsley and mint. You can watch a video of Nigella herself making her original herby version of the fritters here. You could also use Bon Appétit’s idea to serve these with a green goddess dressing.

4 zucchini (about 1 1/2 lb/750 g)
5 or 6 scallions, white and light green parts only, finely chopped (save the dark green tops for the tomato salad)
9 oz (250 g) feta cheese
1 1/2 tablespoons dried dill
1 cup (120 g) flour
salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil
Greek or natural yogurt, to serve (optional)

Coarsely grate the zucchini using a box grater, food processor or mandoline slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

***

Tomato Salad

Serves 4

If you have really good, fresh tomatoes, then I would only use a drizzle of extra virgin olive oil to dress them. If they need a little boost, though, then add 1 tablespoon of lemon juice or balsamic vinegar.

8 to 10 vine-ripened tomatoes
good-quality extra virgin olive oil
sea salt and freshly ground black pepper
dark green tops from the scallions used in the fritters above, finely sliced
a handful of fresh basil, cut into strips (chiffonade)

Quarter the tomatoes and place in a bowl. Drizzle lightly with olive oil, then season generously with salt and pepper. Scatter over the sliced scallion tops and the basil.

30-minute meals, Beans, Mexican food, Vegetarian main dishes

Chili Bean Burritos with Corn Salsa

I love having visitors, not least because I get to pull out all the stops and feed them well. We had some vegetarian friends over from the US for a long weekend visit last week, so I turned to some of my tried-and-true favorites: polpette di melanzane, ratatouille, lemon and pea risotto, and Moorish crunch salad with naan bread, plus roasted peaches with amaretti and Eton mess for dessert. My friend (the same friend who cracked his fridge shelf last year with a heavy pot of soup) was lamenting the fact that they’re tired of making the same old things from their small cookbook collection, so Adrian, here’s another fast and easy vegetarian recipe for you to add to your repertoire.

Chili Bean Burritos with Corn Salsa
adapted from Every Day by Bill Granger

Serves 4

When serving this to my small children, I give them a tortilla on the side (because they still like to have what the grown-ups are having) and just put the bean mixture in a bowl with some corn salsa on top, which they can easily spoon up.

for the chili bean burritos:
1 tablespoon olive oil
2 celery stalks, finely chopped
1 onion, finely chopped
1 red pepper, finely chopped
3 garlic cloves, chopped
1 red chili, deseeded and finely chopped
pinch of cayenne pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 x 14 oz (400 g) cans of kidney beans, drained and rinsed
1 x 14 oz (400 g) can of chopped tomatoes
zest and juice of 1 lime
a small handful of fresh cilantro, roughly chopped
freshly grated cheddar or Monterey Jack cheese, to serve
tortillas, to serve
natural yogurt or sour cream, to serve

for the corn salsa:
1 tablespoon olive oil
2 cups (300 g) corn, either fresh or frozen
2 celery stalks, finely chopped
1 small red onion, finely chopped
1 red chili, deseeded and finely chopped (optional)
a small handful of fresh cilantro leaves, roughly chopped
zest and juice of 1 lime
salt and freshly ground black pepper

To make the bean burritos, heat the oil in a large, heavy-based pan over a medium-low heat. Add the celery, onion and red pepper and cook, stirring occasionally, for 7 to 10 minutes, until the vegetables have softened. Add the garlic, chili and spices and cook for 1 minute more. Add the kidney beans and tomatoes and stir well. Bring to the boil, then reduce the heat to very low and simmer, stirring occasionally, for 15 minutes, until thickened. Stir in the lime zest and juice and the cilantro.

While the bean mixture is cooking, make the salsa. In a separate large pan, heat the oil over a high heat. Add the corn and cook, stirring frequently, for 3 to 4 minutes. Tip the corn into a large bowl and stir through the celery, onion, chili, coriander, lime zest and juice. Season with salt and freshly ground black pepper. Set aside.

To serve, spoon some bean mixture down the middle of each tortilla, sprinkle with the grated cheese and wrap up firmly. Serve with the corn salsa and a spoonful of yogurt.

Grains and pulses, Poultry, Vegetarian main dishes

Buttermilk Roast Chicken and Curried Quinoa with Coriander and Cashews

Of course I picked the warmest day of the year to roast chicken. But what could I do? The chicken had been marinating overnight and the only other dinner option involved a takeout menu. Happily, the chicken was worth the effort of hauling a fan up from the basement. I love make-ahead recipes and this is one of the best. Savory and succulent, the chicken went from fridge to plate in about 30 minutes.

The curried quinoa is one of many quinoa recipes that Kristin has kindly sent me. She jokingly labels them as my “friendly daily quinoa recipe” and occasionally questions whether I still want to be bombarded with them. And the answer is always yes! So far, they’ve all received rave reviews from my eager test subjects. Sam has become almost as big a fan of the grain as Reuben, and I can’t get enough of it either. A plate of quinoa is as satisfying as a bowl of pasta but without the usual sedating effects of processed (white) carbohydrates. I also prefer it to whole wheat pasta or brown rice, which can be a bit too hearty for my tastes. This version would work nicely with raita and naan for a light vegetarian dinner.

Buttermilk Roast Chicken
adapted from Nigella Express by Nigella Lawson

Serves 6

3 lb (1.4 kg) chicken drumsticks and/or thighs
2 cups (480 ml) buttermilk
1/4 cup (60 ml) plus 2 tablespoons vegetable oil
2 cloves garlic, crushed with the back of a large knife, skins removed
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon freshly ground pepper (coarse grind recommended)
1 teaspoon ground cumin
1 tablespoon maple syrup

Place the chicken in a large freezer bag and add the buttermilk and 1/4 cup (60 ml) of oil. Add the garlic cloves to the bag with the  salt and pepper. Sprinkle in the ground cumin and finally add the maple syrup. Squish around everything in the freezer bag  to mix the marinade and coat the chicken. Seal the bag, then place on top of a plate or other container (in case of leaks) in the fridge. Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Preheat the oven to 425°F (220°C). Take the chicken pieces out of the bag and shake off the excess marinade. Arrange them in a roasting pan lined with aluminum foil.

Drizzle the 2 remaining tablespoons of oil over the chicken,  then roast the chicken in the oven for 30 to 40 minutes, or until brown, even scorched in parts, and juicily cooked through.

***

Naomi Rose’s Curried Quinoa with Coriander and Cashews 
adapted from The Irish Independent (by Aoife at Adventures in Veg), April 17, 2010

Serves 4 as side dish, 2 as main course

1 cup (170 g) quinoa
1 tablespoon sunflower or canola oil
1/2 red onion, chopped
1‑inch piece of fresh ginger, grated
pinch of red pepper flakes
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
1 3/4 cups (420 ml) water
1 bunch fresh coriander (cilantro), chopped
3/4 cup (120 g) frozen peas
a few handfuls of cashews

Rinse the quinoa well, drain, then set aside. Heat the oil in a pan over a medium heat, then add the onion and cook for about 5 minutes, until softened. Add the ginger and spices and cook for another minute or so. Stir in the salt and quinoa.

After a few minutes, add the water and half of the fresh coriander. Bring to a boil, cover, reduce the heat, and simmer until all the water has been absorbed, about 15 minutes.

Add the peas (you might need to pour in a tiny bit more water) and cook for 3 to 5 minutes, until the peas are cooked. Add the rest of the coriander and the cashews just before serving. Season to taste with salt and pepper. If using unsalted cashews, you will likely need to add at least 1/2 teaspoon salt.

Beef, Italian food, Pasta and noodles, Soups and stews, Vegetarian main dishes

Italian Wedding Soup and Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Tonight I wanted to make something special for Sam after his fantastic first dance class. My four-year-old nephew and in-laws also joined us for dinner. Strangely, I’m more nervous cooking for kids than adults. Kids aren’t afraid to tell you they don’t like your food and are more than willing to go hungry if necessary to prove it. When I saw this recipe for tiny meatball-filled soup I figured the kids (even my chicken nuggets-loving nephew) would be amused enough to eat it, even if the adults weren’t as impressed. Luckily, both kids and adults enjoyed the soup. The whole wheat pasta with Swiss chard was also a hit. You can find these recipes and other kid-friendly fare at our new Family Favorites page at the top of the site.

Italian Wedding Soup
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 6 to 8

for the meatballs:
1 small onion, grated
3 cloves garlic, minced
3 tablespoons chopped fresh flat-leaf parsley
1 egg
1 teaspoon salt
freshly ground black pepper
1/2 cup (50 g) grated Parmesan cheese
1/4 cup (25 g) plain dry breadcrumbs
1 lb (450 g) ground beef

for the soup:
8 cups (2 liters) low-sodium chicken broth
1 lb (450 g) escarole, coarsely chopped
2 eggs
1/2 cup (50 g) freshly grated Parmesan
salt and freshly ground black pepper

To make the meatballs, in a large bowl, stir together the onion, garlic, parsley, egg, salt and pepper. Using your hands, mix in the the cheese, breadcrumbs, and beef. Shape the meat mixture into 1‑inch-diameter meatballs (about 75). Place on a baking sheet or large plate.

To make the soup, bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes. In a small bowl, whisk together the eggs and cheese. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth for about 1 minute, stirring gently with a fork to form thin stands of egg. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve.

***

Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 6

3 tablespoons toasted walnuts or pine nuts
3 tablespoons olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped
3 garlic cloves, minced
1 x 14 oz (400 g) can diced tomatoes with juices
1/4 cup (60 ml) dry white wine
1/4 teaspoon dried crushed red pepper flakes
salt and freshly ground black pepper
12 oz (340 g) whole wheat spaghetti
1/2 cup (70 g) pitted Kalamata olives, coarsely chopped
3 tablespoons freshly grated Pecorino cheese

Preheat a small, heavy skillet over medium-low heat. Place the nuts in the hot skillet and stir them until they become golden brown and fragrant, about 5 minutes, taking care not to scorch them. Immediately place the toasted nuts in a separate bowl to cool and set aside.

Heat the oil in a large frying pan over medium-high heat. Add the onions and saute for about 8 minutes, until tender. Add the chard and saute for about 3 minutes, until it wilts. Add the garlic and saute for 1 minute, until fragrant. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook for about 10 minutes, stirring occasionally, until tender but still firm to the bite. Drain the spaghetti, add it to the chard mixture and toss to combine.

Transfer the pasta to a large bowl or platter. Sprinkle with the olives, cheese and nuts. Serve, passing extra cheese if desired.

Cakes, Fruit, Italian food, Rice, Vegetarian main dishes

Lemon and Pea Risotto with Parmesan Roasted Asparagus and Lemon Buttermilk Rhubarb Bundt Cake

To say my two-year-old son is a light eater is a bit of an understatement — he’s been known to go an entire weekend eating little more than a banana — but the night I made this risotto, he sat at the dinner table and practically chanted “more, more, more” in between mouthfuls and had a second helping.

As for the cake, I’d be hard pressed to think of a more perfect spring dessert than this. Light and lemony, it was still moist after three days — which is more than I can say for the overpriced “gourmet” cupcakes I bought in Dublin last week, which were so dry my children took only one bite and left the rest on the plate. My little boy might be a light eater, but he’s certainly a discerning one.

Lemon and Pea Risotto with Parmesan Roasted Asparagus
adapted from Nigella Bites by Nigella Lawson and Barefoot Contessa Family Style by Ina Garten

Serves 4

I love this lemon risotto on its own or as a springboard for adding in any number of other ingredients. Seafood is an obvious choice, and something like this roast fish wrapped in pancetta would be fantastic served alongside the risotto. I also like to serve it with grilled lemon chicken, or even leftovers from a slow roast chicken with vermouth.

These are the same flavors as in the gnocchi with peas, pancetta and lemon ricotta, so this is like a variation on that theme. If you wanted to make a little extra effort with the asparagus and aren’t concerned about the meal being vegetarian, you could omit the final sprinkle of Parmesan and wrap each stalk in a bit of Parma ham instead at the start, or perhaps simply crumble some cooked bacon or pancetta over the top of the dish for some extra flavor.

for the lemon and pea risotto:
4 tablespoons (60 g) unsalted butter
2 shallots or 1 small onion, finely chopped
1 rib celery, finely chopped
1 1/2 cups (300 g) risotto rice
1 cup (240 ml) white wine or extra-dry vermouth
approximately 1 quart (1 liter) vegetable stock
1 cup (140 g) fresh or frozen peas
zest and juice of 1/2 lemon
4 tablespoons grated Parmesan, plus extra for garnish
salt and freshly ground black pepper

for the Parmesan roasted asparagus:
1 bunch fresh asparagus
1 tablespoon good olive oil
salt and freshly ground black pepper
1/2 cup (50 g) freshly grated Parmesan

Preheat the oven to 400°F (200°C).

Heat the butter, shallots and celery in a wide, deep saucepan and cook to soften, about 5 minutes. Mix in the rice, stirring to give it a good coating of the butter. Allow it to cook for 1 or 2 minutes, until the grains of rice start to turn translucent. Add the white wine or vermouth and let it bubble away for a few minutes. Meanwhile, heat the stock in another saucepan and keep it at simmering point.

Once all the wine or vermouth has been absorbed into the rice, pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all the stock; equally, you may need to add a bit more hot water. Don’t rush this process — allow the rice to fully absorb each ladleful of stock before adding the next one.

Meanwhile, once you’ve got the risotto going, snap off the woody ends of each asparagus stalk and discard. Lay the asparagus stalks in a single layer on a sheet pan and drizzle with olive oil, then sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for 1 minute more, until the cheese has melted. Set aside and keep warm while you finish the risotto.

When you’ve added almost all the stock, test the rice — the risotto is ready when the rice is tender but still has a little bite. When the risotto is done, mix in the peas, lemon zest and juice and the grated Parmesan. Cook for a few more minutes, until the peas have thawed and are warmed through. Divide between 4 serving bowls or plates and top with the roasted asparagus stalks. Serve with more grated Parmesan if you wish, add seasoning to taste and serve immediately.

***

Lemon Buttermilk Rhubarb Bundt Cake
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Serves 10 to 12

Ina Garten recommends having all your baking ingredients at room temperature, so I’ve modified the recipe slightly to add that instruction here. You really do need to have the butter softened, but if you forget to take the buttermilk and eggs out of the fridge beforehand, don’t worry about it.

for the cake: 
2 1/2 cups (300 g) plus 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1 cup (225 g) unsalted butter, at room temperature
1 3/4 cups (350 g) sugar
zest of 1 lemon
3 eggs, at room temperature
1/2 teaspoon lemon extract (optional)
3/4 cup (180 ml) buttermilk, at room temperature
1 lb (450 g) rhubarb, trimmed and sliced very thin

for the lemon glaze: 
2 cups (240 g) sifted confectioners’ sugar (icing sugar), plus more if needed
juice of 1 lemon
1 tablespoon (15 g) unsalted butter, at room temperature

Preheat the oven to 350°F (180°C) and grease a 10-cup Bundt pan.

To make the cake, sift together the 2 1/2 cups (300 g) flour, baking powder and salt. Set aside. In a mixing bowl and using a hand-held mixer or a stand mixer with the paddle attachment, cream together the butter, sugar and lemon zest at medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition. Stir in the lemon extract, if using. Stir in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture and scraping down the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour. Fold half the rhubarb into the batter and pour batter into the prepared pan. Sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and bake for an additional 30 minutes, or until the top of cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing from the pan.

Meanwhile, to make the lemon glaze, whisk together the confectioners’ sugar, lemon juice and butter. The mixture should be thick. If it isn’t, add an additional 1 or 2 tablespoons confectioners’ sugar. Drizzle the glaze over the cake as soon as you remove the cake from the pan.

Covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3 to 4 days.