We are blessed with so many ways to make wonderful pasta and rice dishes! Here are just two most recent examples.
Leeks and Scallop Risotto with Saffron
Since I accidentally managed to have two open packages of Carnaroli rice, I decided to make risotto for Wednesday’s dinner. I found an attractive recipe featuring leeks and cream in the book, Risotto, by Judith Barrett and Norma Wasserman. Since I had just been to the fish market that day, I decided to jazz up the dish with a small amount of Martha’s Vineyard bay scallops and some saffron for color and flavor. It worked out very well.
Part of the success (and challenge) was the question of what to use for the broth. We have only a limited amount of vegetable stock in the freezer at the moment, so I ad-libbed by concocting my own broth from various vegetable discards, including the more green portions trimmed from the leeks, tops and fronds from a fennel bulb, celery stalk, and cremini mushrooms. After simmering it all in 8 cups of water for 45 minutes and straining, I was ready to make risotto.
The next night was my wife’s turn. She cooked a package of lasagna noodles and used them to wrap up sautéed onions, fresh Swiss Chard and Spinach plus Almond Milk Ricotta and Feta cheese. Then she placed the roll-ups in a baking pan, topped them all with Lucini tomato sauce, and layered Provolone cheese to melt over everything. She baked it in a 350 °F. oven for almost an hour. Perfect!
It was awfully hard waiting for the pasta to cool down enough to take a bite without burning my mouth!