Spring

There are many things that alert us to the arrival of Spring; the dainty pink flowers on the flowering currant bush in my garden, surprise appearances by tulips and crocus, and the frequent sighting of big, orange robins. There are two more things that assure me winter is behind us here in the Pacific Northwest, and that is the appearance of fresh Alaskan halibut and the seasons first asparagus. While the possibility of eating halibut and asparagus 5-7 times per week for a solid month thrills me beyond belief, Dave does not feel the same way. So, in an attempt to reach a bit of a compromise, I decided to “hide” the asparagus in a rich, creamy, cheesy risotto. I will be making this again! The combination of vegetables in this risotto is only limited by what’s available at the farmers market!

For the Risotto, inspired by this recipe

6 cups stock – I used organic chicken stock

2 Tablespoons of olive oil , plus Tablespoons of butter

1 large spring leek, washed and diced

1 cup Arborio rice

1/2 cup dry white wine

10 stalks medium size asparagus, trimmed and cut into 2-inch lengths

1 cup frozen petite peas

1 teaspoon grated lemon zest, plus more for garnish

2 tablespoons fresh lemon juice

1/4 cup chopped fresh flat-leaf parsley leaves

1 Tablespoon fresh chopped tarragon

1 cup finely grated Pecorino Romano cheese, plus more for serving

Coarse salt and freshly ground pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 tablespoons oil and 2 Tablespoons of the butter over medium heat in another saucepan. Cook the diced leek, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and additional 2 tablespoons of butter. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

For the halibut

Heat the grill thoroughly. Oil the grated very well.

Season the halibut with a drizzle of olive oil and salt and pepper.

Grill flesh side down 5-7 minutes. Flip and grill an additional 5-7 minutes. Do not over cook this beautiful, delicate fish.

Thanks for visiting. Have a wonderful evening.

Laura

The first time I had fresh Strawberry Pie was at Le Petit Café in West Richland, WA. Le Petit Café was the only French restaurant for miles around. Saving for years to move to America, Didi and Pierre bought the place sight unseen from their home in France. Since this was long before one could search out property on the internet, they were quite shocked when they arrived in Eastern Washington and found their selves in the middle of nowhere! They quickly got to work and created a successful restaurant. Over the years , their fabulous food and charming personalities led to a large roster of regular customers, as well as customers who drove from far away, specifically for Didi’s Strawberry Pie. Due to the popularity of the pie, you actually needed to reserve your serving right along with your table!

While this is not Didi’s pie (she would never “give up” the recipe) it is the version my Mom and I have been making since the early 70’s.

Ingredients

One pie crust, of any size you choose, baked according to directions

2-3 quarts of ripe strawberries – Reserve 12-15 of the best berries for the top of the pie

approx. 8 oz whipped cream cheese

Strawberry Glaze – about 2 cups – prepared according to directions and cooled slightly

I have made the glaze from scratch. However, I more often use Junket Strawberry Danish Dessert. You can usually find it in larger supermarkets near the jello or pudding mixes.

I did get a small crack in my crust – no worries – the next step will take care of that!

Gently cover the bottom of the baked crust with the whipped cream cheese. Not only does this keep the crust from getting soggy, it adds another dimension of flavor.

Next, slice clean hulled strawberries in half and cover the bottom of the pie.

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Drizzle a small amount of the prepared strawberry glaze over the first layer of strawberries. Keep in mind, this is just to “set” the berries in place.

Continue to fill the pie with slices of strawberries, alternating with drizzles of glaze between layers, to ensure stability of the pie.

Once you have filled the pie with sliced berries, top the pie with the reserved “best berries”, in a decorative fashion, stem side down. Drizzle the upright berries with a small amount of glaze to ensure they are “glued” in place. Chill the pie for a minimum of 6 hours, or overnight. Serve with a dollop of freshly whipped cream. Bon apetite!

Grilled Halibut with Asparagus, Lemon and Spring Pea Risotto

First Sign of Spring…Strawberry Pie