Recipes You Can Use

Ma Blyth’s Fennel Risotto

2 medium fennel with green fronds
4 cups stock or water
1/4 cup butter
1 Tbsp olive oil
1 large onion, finely chopped
Finely grated zest of 2 lemons
1.5 cups risotto rice
1/3 cup white wine
1.5 cups grated Asiago cheese (or substitute Parmessan)
2 Tbsp heavy cream

Wash and trim fennel. Cut off and reserve green fronds. Finely slice the bulbs. Put the stock in a sauce pan, heat to almost boiling, then reduce heat to barely simmer. Heat butter and oil in a deep skillet over medium heat. Add onions and cook for 1—2 minutes until softened but not browned. Add fennel and lemon zest, and mix well. Add rice and stir with a wooden spoon until grains are well-coated and glistening, about 1 minute. Pour in the wine and stir until completely absorbed. Add hot stock 1 ladle-full at a time, cooking until absorbed before adding additional stock. Continue to add stock at intervals until the liquid has been absorbed but the rice is still firm, 18—20 minutes. Add reserve stock, Asiago, and salt and pepper to taste. Mix well. Remove from heat and cover, and allow to rest for at least two minutes. Spoon into warm bowls, top with reserved fennel fronds, and serve.

Mojitoes

10 fresh spearmint sprigs
2T. sugar
1/4 cup fresh lime juice
3 oz light rum
club soda

In a small pitcher crush the mint with a fork to coat the inside. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with club soda (or seltzer). Add a lime slice and serve.

No-Egg Caesar Dressing

For the Romaine Lettuce, we favor the following quick and easy dressing.

3 Tablespoons lemon juice
Two cloves garlic
1 Tablespoon white wine vinegar
1 teaspoon anchovy paste
2/3 cup olive oil
salt and pepper to taste.

Combine the lemon juice, garlic, vinegar, and anchovy paste in a small bowl, and whisk well. Slowly add the olive oil while whisking until smooth. Add the pepper and salt. Dress torn romaine leaves right before serving.