Fennel Slaw with Pistachio-Parsley-Thyme Pesto, Prosciutto di Parama, and Parmigiana Reggiano

This recipe comes from Giada de Laurentiis, who happens to be one of only about three Food Network chefs that I trust anymore. I mean really, the channel seems to be less and less about good food, and more and more about over-the-top personalities (I'm looking at you Guy Fieri). 

This slaw/salad is the perfect addition to any summer cook-out or picnic. It couldn't be easier to make, and yet, it tastes seriously incredible! Also, it's really pretty to look at :)

The pesto brings a very bold flavor to the table that it balanced by the buttery prosciutto and sharp parmigiana reggiano. The crunchy, anise-flavored fennel makes the entire salad refreshing and light and will have you going back for thirds!

Fennel Slaw

recipe slightly adapted from here

ingredients:

• 4-5 fennel bulbs (about 3 1/2 lbs), thinly sliced
• Pistachio-Parsley-Thyme Pesto (recipe below)
• 4 ounces prosciutto di parma
• 2 ounces (or to taste) shaved parmigiana reggiano

1. Toss the fennel with the pesto and transfer to a serving platter.
2. Slice the prosciutto into 1/2 inch strips.
3. Top the fennel with the shaved cheese and prosciutto.

Pistachio-Parsley-Thyme Pesto

ingredients:

• 2 cups lightly packed fresh flat-leaf parsley
• 1 tbsp fresh thyme leaves
• 3/4 cup shelled pistachios, toasted
• 3 garlic cloves
• 3/4 cup extra virgin olive oil
• salt and freshly ground pepper, to taste

1. In a food processor, combine the parsley, thyme, pistachios, and garlic. Process until very finely chopped.
2. With the motor running, slowly drizzle in the olive oil and process until well blended.
3. Season the pesto with salt and pepper, to taste.

Ina's Spring Green Risotto

The arrival of spring has brought so many striking greens (especially the asparagus) to the produce section at the store! I wanted a recipe that I could use a bunch of them in and remembered that Ina had a risotto recipe- perfect!

Risotto is one of my very favorite dishes, and it had been quite a while since I last made any (see here and here); I decided that this Spring Green Risotto was the best way to let the greens I wanted to use shine at the peak of their season.

This risotto was pure heaven. In fact, it may just be the best risotto I have ever made! The mascarpone made it so creamy and rich, but with the abundance of asparagus, leeks, peas, and fennel, the dish was still fresh and vibrant. I loved the slight licorice flavor that the fennel brought in paired with the sweet peas, and the lemon added a wonderful brightness to the dish.
Also, I just want to stress that you absolutely must use a good parmesan cheese (parmigiano reggiano) in the risotto; it makes a night and day difference. 

I served my risotto as a main course, but I imagine that some Lemon Roasted Chicken would be sublime with it.

Ina's Spring Green Risotto

recipe from here

serves 4 as a main dish or 6 as a side

ingredients:

• 1 1/2 tbsp extra virgin olive oil
• 1 1/2 tbsp butter
• 2 leeks, chopped, white and light green parts only
• 1 fennel bulb, chopped
• 1 1/2 cups Arborio rice
• 2/3 cups Sauvignon Blanc (or other dry white wine)
• 4-6 cups chicken stock, simmering
• 1 bunch thin asparagus, cut at a diagonal
• 10 ounces fresh or frozen peas
• freshly grated lemon zest, from 2 lemons
• sea salt and freshly ground pepper
• freshly squeezed lemon juice, from 1/2 a juicy lemon
• 1/3 cup mascarpone cheese
• 1/2 cup freshly grated parmigiano reggiano
• 3 tbsp fresh chives, minced

1. Heat the olive oil and butter in a medium saucepan or dutch oven over medium heat. Add the leeks and fennel and saute until tender, about 5 to 7 minutes.
2. Add in the rice and stir for a minute to coat. Ad in the white wine and simmer over low heat, stirring constantly until most of the wine is absorbed.
3. Add the chicken stock 2 ladles at a time, stirring constantly. Wait for the stock to be absorbed before adding more. This will take probably 25-35 minutes.
4. While cooking the risotto, blanch the asparagus in boiling salted water for 4-5 minutes. Drain and immediately run under cold water.
5. When the risotto has been cooking for about 15 minutes, add in the asparagus, peas, lemon zest, salt, and pepper. Continue cooking and adding stock until rice is tender but still has a bite to it.
6. In a small bowl, combine the mascarpone and lemon juice.
7. When the risotto is done, remove from heat and stir in the mascarpone mixture, parmigiano reggiano, and chives.
8. Serve immediately and garnish with additional chives and parmigiano reggiano if desired.

Mussels and Fennel with Saffron Cream Sauce

Spring Break has officially started for me (we've been here since Thursday but technically our Spring Break week just started Monday), and Mikey and I are enjoying it with my family down on the west coast of Florida. Naturally, we are spending the majority of our time lazing around at the beach and pool soaking up the rays (which we don't get a lot of back in Seattle), but we did put our lounging on hold for a bit yesterday and went deep sea fishing! 
I've always loved Emeril Lagasse's recipes, but never much cared for his shows- yet I'm still quite sad to see them get cut from Food Network. His shows may not have been that entertaining, but he can still cook a hell of a lot better than most of the schmucks that they have on there now (I'm looking at you two Rachael Ray and Sandra Lee).

I was looking through my Emeril's TV Dinners cookbook a while ago and as soon as I saw this recipe, I knew it had to go on my Florida menu for my mom's sake- she loves mussels. 
The mussels turned out fantastic. It was my first time ever cooking mussels, and to be honest, my first time eating them ha ha. I loved the anise-flavoring that you get from both the fennel and the Herbsaint. And, though as it turns out I, personally, am not that biggest fan of mussels, everyone else said they were the best they had ever had! The sauce is creamy, yet not too heavy paired with the vegetables. The saffron adds in a nice rich flavor. You definitely are going to want some crusty bread on hand to sop up the creamy sauce. It's a perfect dish to enjoy outside on a sunny Florida evening- cool breeze, pink sky, sangria- what more could you ask for?
I served this dish up with a nice big Italian salad (recipe coming tomorrow).

Mussels and Fennel with Saffron Cream Broth

recipe from here
(I doubled the recipe for 6 people and we had no problem finishing it.)

ingredients:

• 2 dozen live mussels, scrubbed and de-bearded
• 1 tbsp olive oil
• 1 1/2 cups fennel, julienned (about 1/2 a bulb) (reserve some of the green fronds to garnish)
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tbsp shallots, minced
• 1 tsp garlic, minced
• 2 ounces Herbsaint (or other anise-flavoured liqueur)
• 2 cups heavy cream
• pinch saffron
• salt and pepper, to taste
• 2 tbsp parsley, chopped

1. Heat the olive oil in a saute pan. When the pan is hot, saute the fennel, peppers, shallots, and garlic for 2 to 3 minutes. Season with salt and pepper.
2. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron. 
3. Bring to a boil and then reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3 to 4 minutes, or until the mussels open.
4. Spoon the mixture into shallow bowls and garnish with the chopped parsley and fennel fronds.