Risi e Bisi with Pea Shoots

Pea pods, peas and a bunch of pea shoots with flowers.

I decided to use the glorious bunch of pea shoots and pods to make risotto for breakfast.  I made it in the pressure cooker, primarily because I wanted to make peapod broth quickly. 

Once in awhile arborio, carnaroli, jasmine, basmati or japonica will make it into the rice pot, but short grain brown rice is a staple in our household, and it is used in all rice dishes, from sushi to risotto. It has a different texture, but it's worth it. One cup of cooked brown rice has 3 grams of fiber, the same amount of white rice has only 1 gram.

Risi e Bisi with Pea Shoots
1 bunch of pea shoots with peapods
4 C water
1 t salt
1 T olive oil
3 green onions, sliced thinly
1 C short grain brown rice
1 lemon, zested and juiced
1 tsp dried mint leaves
1/4 - 1/2 C grated romano cheese (parmesan if you like)

Separate the peapods from the bunch of shoots.  Shell the peas.  Wash the pods and peas separately. Place the pods, water and salt in a pressure cooker.  Bring up to pressure and let cook 15 minutes.  Drain and reserve pea broth in a separate container. 

Meanwhile, pick the tendrils and tender leaves from the tough pea vines.  Wash and dry in a salad spinner.  Place in a bowl with the peas and set aside.

Heat pressure cooker pot, and add olive oil.  Sautee green onions until softened.  Add 1 C short grain brown rice, and stir until coated with oil.  Let the onions and rice cook for a minute, then add lemon juice to deglaze pan.  Stir, scraping the pan with a wooden spoon to loosen all of the onion and rice.  Add reserved pea broth and mint.  Cover, bring up to pressure, place a flame tamer under the pot and let cook 20 minutes at full pressure.  Turn off the heat and release the pressure.  Quickly stir in peas and leaves, and re-cover the pot.  Let stand a few minutes then check.  If it seems a bit watery, cook off some of the liquid, stirring constantly.

Stir in the cheese.  Garnish with lemon zest and cheese.

The Verdict
Next time I will make the pea broth in the pressure cooker, then make the risotto in the more traditional method, with hot stock and stirring all the way.  This batch wasn't terrible, but the texture was more of congee (Chinese rice porridge) than risotto. The dish would definitely look prettier if made with a white arborio rice and maybe a pinch of saffron.  I will save the pea flowers and a few tendrils to garnish the finished dish.

The Dish Bitch
pressure cooker
bowl
knife
cutting board
salad spinner
1 quart pyrex measuring cup
wooden spoon

Royal Artichoke Risotto

For Week #8 I'm continuing with the Artichoke theme.  I created this recipe to highlight beautiful long stemmed artichokes we picked up a couple of days ago.  It was delicious.  I the future I will make this for company and/or spring holidays. The picture above shows the finished dish, in a 13x9 baking dish.  The picture below shows one choke and the stems in 10" steam canner before steaming. 

The preparation is a bit lengthy.  You can prepare everything in advance, and store in the refrigerator.  Just let them come to room temperature before baking.

2 long stemmed King artichokes
Olive oil
1 lemon

3 T olive oil
1 med onion, chopped
16 oz arborio rice
1 lemon
1 qt of vegetable broth
3/4 C grated romano cheese

Up to 5 days in advance: Trim the long stems from the artichokes, and peel off the outer layer with a vegetable peeler.  Put artichokes and stems on a rack in a large pot.  We used one pot per 'choke: stock pot with pasta insert and one deep pot with a steamer rack.  Squeeze 1/2 a lemon over each 'choke, sprinkle with salt, and drizzle with olive oil.  Add water to reach the bottom of the 'chokes and steam for 1 1/2 hours.

When cool enough to handle, scoop out the center leaves and hairy choke.  Store in the refrigerator for up to 5 days.

Heat a deep pot over med high heat.  Add olive oil, then onion.  Peel the tough fibrous, stringy outer layer from the artichoke stems, and chop the tender inner part of the stem.  When onions are tender add the stems and stir to coat with oil.  Add rice and stir to coat.  Let cook a few minutes then squeeze lemon juice into pan, stirring to scrape up any browned bits.  Stir 1/2 of the vegetable broth into the rice.  When it starts to bubble, and the remaining broth.  Cook, stirring occasionally until rice is al dente.  Preheat the oven to 350.

Stir 1/2 C cheese into risotto.  Fill artichoke cavities with risotto, then press the leaves to close the choke around the filling.  Sprinkle cheese on top.  Place in 13x9 pan, cover with foil and bake for 20 -25 minutes or until heated through. 

To serve: let stand 10 minutes.  Slice the artichoke in half from top to bottom to expose filling.  Serves 4 as a main course.  Cut each choke into quarters to serve 8 as an appetizer.

What I learned
1. Be diligent about removing the outer fiber on the stems.  I accidentally added a few of the fibers to the risotto...it was very unpleasant!
2.  If you have help, one person can hold the artichoke open in order to add the filling.  I think a wide mouthed canning funnel will make this job easier for 1 person.  Hot risotto sticks to skin!
3.  You will have leftover risotto.  Refrigerate.  The next day or so, form into patties, bread and panfry.
4. Combine crushed garlic, chopped parsley, juice and zest of one lemon and olive oil to dip the leaves. 
5.  Next time I will use the pressure cooker, and cook the chokes one at a time.  I think the pressure cooker is the best method for cooking larger artichokes with a tougher heart.

The Dish Bitch
1 pasta pot with insert and lid
1 large steam canner with lid
steamer basker
cutting board
knife
garlic press
baking dish
spoons
tongs

Artichoke Frittata

Barnacle Bill and I LOVE artichokes.  It is one of the very few vegetables that we will buy, regardless of origins.  Seriously, we are artichoke addicts.  One year, just after Thanksgiving, we bought a case of artichokes.  The price was right, around $10 for 30 artichokes. We cleaned, steamed, marinated and froze them.  It was a satisfying project that kept us happily feasting on 'chokes through the winter.

A couple of years ago we went to California in November. We ate artichokes to our hearts content: in soup, in bread, in salads. For breakfast the day we left the Central Coast, we had artichoke omelets at Duarte's Tavern in Pescadero, CA. They were amazing: a tender crepelike omelets folded around a pile of sliced al dente artichoke hearts and mozzarella cheese.

This week we went a little crazy.  On Wednesday, we bought 4 normal artichokes.  On Thursday, during a rare stop at Whole Foods, we were tempted by 2 lovely long stemmed King artichokes.  I will ask Bill to take a photo: my photography skills will not do them justice.

Anyway, inspired by the memory of a great vacation, Swapbot Baking and a fridge full of beautiful 'chokes, I made frittata for breakfast.

Arichoke Frittata

4 large artichokes
1 lemon
salt

4 eggs
2 oz cheddar, shredded
1 teaspoonful chopped garlic
salt and pepper

Up to five days in advance:
Trim the tops of the artichokes, and peel the stems with a vegetable peeler.  Place them upside down in a in a pressure cooker on and squeeze lemon juice over all.  Sprinkle with salt, and add water to cover the tops of the 'chokes.  Bring pressure cooker up to full pressure, and cook 15 minutes.  Remove from heat and let cool naturally.  Place in a container and store for up to 5 days.

Preheat oven to 400 degrees.  Clean the artichokes by pulling off the outer leaves, and removing the choke.  Slice the hearts and stems. Heat a cast iron skillet on the stove.  Whisk eggs, salt and garlic in a bowl, gently fold in 'chokes and cheddar.  When the skillet is hot, add oil, then add egg mixture to the skillet in the oven.  Bake 20 - 25 minutes or until the frittata is puffed and brown.

What I Learned
The pressure cooker is an excellent way to cook artichokes.  It is energy efficient and much quicker than boiling or steaming.  Using a crockpot is also a timesaver.  Prep as you would for the pressure cooker, but put in your crockpot on high for 4 hours.   The outer leaves will retain a little bit of artichoke heart: save them to serve with dip.

Easy Friday Night Dinner

This is a simple dinner with minimal preparation. There's nothing to chop, you cook everything in the oven, and relax while it bakes.

Menu
Salmon
Asparagus
Baked Potatoes
Gingersnaps and vanilla ice cream

Preparation Schedule
1. Scrub potatoes in the morning and let air dry all day
2. Preheat the oven to 350 degrees
3. Start baking the potatoes and set a timer for 40 minutes
4. After 40 minutes, prep the asparagus and the fish, put in the oven and time 15mins or until fish flakes easily
5. Let stand 5 minutes then serve

Baked Potatoes
4 russet potatoes
olive oil
salt
(butter, sour cream, yogurt to serve)

Scrub potatoes and let air dry (do this early in the day). Set the oven to 350. Prick each potato 8 - 10 times with a fork. Rub with oil, sprinkle with salt, and put on a cookie sheet. Bake for 1 hour.

Salmon
1 1/2 lbs salmon filets or side with skin
olive oil
salt
pepper
lemon wedges

Rub salmon on both sides with olive oil, salt and pepper. Bake on a cookie sheet at 350 for 15 minutes. Sprinkle with lemon juice and serve with lemon wedges.

Upgrade: add some fresh herbs, grill seasoning, or creole seasoning to the rub


Asparagus
1 lb asparagus, pencil thin
olive oil
salt
pepper
lemon zest
crushed garlic (bottled is fine)

cut the ends off of the asparagus near the bottom rubber band, wash and pat dry. Place in a sheet pan drizzle with olive oil, salt, lemon zest and pepper, and shake pan to coat (or use your hands to roll the asparagus. sprinkle with crushed garlic and bake x15 minutes.