Asparagus Risotto topped with Prosciutto Wrapped Jumbo Scallops & garnished with Tomato Concasse & Parsley.

Licking the plate is acceptable behavior while cooking a mouth-watering meal for one. Although, Truffle (my cat) sent me a few judgmental/jealous looks. I’m a 20-something spinster and I’m okay with that.

I love risotto. The Meyer Lemon Risotto I made last week reminded me of my love for this dish. It is soothing to make and the end result is creamy and comforting. I had some leftover asparagus, and love the combination of prosciutto and  asparagus. I also love bacon wrapped scallops and thought “what the hell!?” (Pardon my French) lets wrap a massive scallop in a few sheets of proscuitto, sear it and finish it with butter and oil. It was sweet, salty, tender and crunchy. I loved it.

To Make: Overlap 2 sheets of prosuitto and place a large scallop in the center.

HAPPY BIRTHDAY TO YOU!

Lightly flour the outside. Heat a skillet over medium and add oil. When oil is hot, add scallop seam side down. Sear until golden and flip. When scallop is done, turn off heat. Add butter and oil in the pan to baste and finish.

This meal was inspired by leftover asparagus. I cut it into 1/2 inch pieces and blended about 3/4 of them with 1/2 cup low-sodium chicken broth and 1/2 cup water.

At the end of the cooking process, I added about 1/2 cup of this mixture back into the risotto. It gave it a super green color and asparagus flavor.

Sometimes I surprise myself.

Asparagus Risotto

(serves 1)

• Small Bunch of Asparagus
• 2 cups Low Sodium Chicken broth
• 1/2 cup water
• 1 TBS unsalted butter
• 1/2 a large shallot, small dice
• 1 small clove of garlic, minced
• 1/4 cup arborio rice
• 1/4 cup dry white wine
• Kosher Salt
• Black Pepper
• 1 TBS Parmasean
• 1 TBS Mascarpone
• 1/2-1 tsp lemon zest

1. Trim asparagus and cut into 1/2 inch (bite size) pieces. Reserve asparagus tips and take 3/4 of the asparagus mixture and add to a blender with 1/2 cup chicken broth and 1/2 cup water and puree. Set aside.
2. In a small sauce pan over a simmer, add ~1 cup (or more) chicken broth.
3. In a dutch oven, add 1 TBS butter. When butter is melted, add shallot to soften. Add garlic and continue cooking. (total 8-10 minutes).
4. Add arborio rice and stir. Allow to become translucent ~ 1 minute.
5. Deglaze the pan with wine and allow rice to almost completely absorb.
6. Add warm chicken broth 1/4 cup at a time. Adding just enough to cover rice, and wait until each addition is absorbed before addin more.
7. Add remaining asparagus & tips to the mixture.
8. Add 1/2 cup asparagus puree and allow rice to absorb.
9. Add Parmesan, mascarpone and lemon zest.
10. If mix is too thick, add more heated chicken stock.
11. Plate and enjoy while warm!

Risotto Is Love,

Nora

]]> http://www.livelifeeatright.com/2011/04/02/asparagus-risotto-with-prosciutto-wrapped-scallop/feed/ 1 http://www.livelifeeatright.com/2011/03/21/spring-cleaning-my-freezer/ http://www.livelifeeatright.com/2011/03/21/spring-cleaning-my-freezer/#comments Mon, 21 Mar 2011 13:11:14 +0000 Nora http://www.livelifeeatright.com/?p=7139 While ‘Spring Cleaning’ my cluttered apartment, I realized that other areas of my living space needed more attention–aka my freezer. I’m almost embarrassed to show you this disaster. Something is very wrong here.

When you are cooking for one, and love to cook and eat different things every night this is bound to happen. I’m putting my comfy pants on and revisiting some old meals…and cookies this week. Do you think it’s gone bad if I made it over 4 months ago?

I scraped some freezer burn off the top of my lunch today. I’m not entirely sure what it is but it looked like sweet potato & chickpea curry I made it August. I packed a salad and fresh baguette with it. I’m hoping it tastes okay. I promised myself that if I can save money and clean my freezer out a bit this week I will make some special meals this weekend.  I already have ideas. I’m hoping I can hold out on making them until Friday, my freezer needs attention!

Thinking Spring,

Nora

This was sweet, doughy, cheesy and nutty from the comte cheese broiled on top. Believe it or not I almost couldn’t finish my bowl! I never realized how filling onions could be. Er…maybe it was a combination of everything.  I’m glad I didn’t have any engagements after eating this. My breath was not so hot and there were onions swimming in my belly. I still think it was worth every bite!

Served with a crisp Chardonnay.

I made this as a single serve soup. For anyone interested in making this, it takes a bit of time. Luckily I had dishes to do and Truffle to keep me busy. I neglected to realize that it takes nearly an hour and a half to make a flavorful soup! Let’s get cooking!

For the single girl serving, I started by thinly slicing 1/2 of a big Spanish onion (this onion weighed a full pound. I was going to use the entire thing but half seemed plenty.) and the white part of 1 leek.

Melt 1 TBS of unsalted butter in a heavy bottomed pan over a medium heat.

When the butter has melted, add the onion, leeks, salt, pepper, 1 bay leaf, a few sprigs of thyme and parsley to the pan. Leave the thyme, parsley and bay leaf whole, as you will be removing them later. Allow onions to caramelize about 30-40 minutes stirring occasionally. They should be a golden color.

When onions have caramelized, add 2 tsp white balsamic to the pan. Stir. *Note: If you have any sherry on hand I think it would give the onions more depth. This would be a good time to add a splash. I didn’t have any but wished I did.*

Add 1/2 cup of a crisp white wine and deglaze the bottom of the pan, scraping up any brown bits. Reduce the heat to a simmer, and allow the wine to simmer about 10-15 minutes.

Add 1 1/2 cups of beef stock to the onions. Bring to a boil and reduce to a simmer. Continue to simmer about 20-30 minutes.

In the mean time, preheat oven to 350 and toast 1 thick slice of sourdough bread.

When soup is finished, pre-heat the broiler. Ladle the contents of the pan into a oven safe bowl. Top with bread and cheese (I used comte which is similar to Gruyere) and broil until melty and good.

Single Girl’s French Onion Soup

(Serves 1, obviously)

• 1/2 pound sliced Spanish onion
• 1 small leek, white parts only, sliced
• 1 TBS butter
• Kosher Salt (to taste)
• Cracked Black Pepper (to taste)
• 2-3 Sprigs of Thyme
• 1 small bay leaf
• 1 small bunch of parsley
• 2 tsp white balsamic
• 1/2 cup crisp white wine (I had a fruit forward chardonnay that worked but Sauvignon Blanc would be best)
• 1 1/2 cups beef stock
• 1 slice thick sourdough bread, toasted
• Handful of grated Comte or Gruyere Cheese

1. Over a medium heat, place 1 TBS butter in a heavy bottomed pan to melt.
2. Add onions, leek, thyme, bay leaf, parsley, salt and pepper. Stir and allow to caramelize 30-40 minutes, stir every now and then.
3. When onions are golden, add white balsamic. Stir.
4. Add white wine to deglaze the pan, scraping up any brown bits on the bottom.
5. Reduce heat to a simmer and allow wine to simmer 20 minutes.
6. Add beef broth, bring to a boil and reduce t a simmer 30-40 minutes.
7. Remove thyme, bay leaf and parsley and add the contents of the pan to an oven safe bowl.
8. Heat the broiler and top the bowl with bread and cheese. Place bowl on a cookie tray about 5 inches from the broiler to melt the cheese.
9. YUM.

Bread, Cheese, Wine…& Onions,

Nora

Whole Wheat Pizza Dough with Bleu d’Auvergne, Basil Olive Oil, Arugula, Caramelized Onion, Mushrooms and Fig Balsamic Reduction.Hermann J. Wiemer Dry Rose (**I wish I paired a Riesling but this was still good.)

Hi my name is Nora and I am addicted to Farmer’s Markets. At 9am this morning I found myself tasting olive oils and eating cheese with a cappuccino in hand. An odd combination but I had to taste before buying! I joked around with some Italian men at the European Cheese Shop as I made my blue cheese selection. Yes. I think I  have found a new home.Cheese Heaven?Bleu d’Auvergne. (French Blue–creamy, spicy, sweet and nutty. SO delicious!)

I bought the stars of my dinner at the coffee shop next door to the cheese shop,  thus the cappuccino. An olive oil stand was randomly located inside the coffee shop!Fig Balsamic and Basil Olive Oil.

Let’s Get Cookin!Brush Whole Wheat Pizza Dough evenly with Basil Oil.Top with a few TBS of cheese and bake about 1o minutes.Caramelize 1/2 of a small onion. Add about 5-6 white button mushrooms, quartered.Remove pizza from the oven and layer  with arugula, onions, mushrooms and more blue cheese. Place back in the oven and cook another 10-15 until edges are golden.Finish with a fig-balsamic reduction.If this is wrong, then I don’t want to be right. DELICIOUS!And for dessert… a few of these puppies:Dark Chocolate Almond Macaroons. I’m running low.

Bread, Cheese and Wine,

Nora

What are your favorite nontraditional pizza combinations?

This next step is my favorite.Turn off the heat and add the pasta to the pan. Let it swim in the buttery wine sauce for a few minutes. You will be glad you did.Plate it up! Add more torn parsley and some fresh grated Parmesan Reggiano to finish.That’s all she wrote. YUMMY.

Shrimp Scampi

(serves 1)

• Capellini Pasta, cooked to directions
• ~1/4 pound 21-25 count shrimp, peeled and deveined
• good olive oil
• Kosher Salt
• Cracked Black Pepper
• Red Pepper Flakes
• 1 clove of garlic
• 1-2 tsp fresh thyme, chopped
• 1-2 TBS fresh parley, chopped
• ~1/4 cup white wine
• lemon juice
• ~1/2-1 TBS butter
• Parmesan Cheese

1. Prepare your pasta.
2. Add olive oil to a skillet over a medium heat. When pan is heated, add shrimp until they are pink and plump, 1-2 minutes per side. Remove to a plate.
3. Add garlic to the pan until lightly golden
4. Stir in herbs, red and black peppers, and salt.
5. Add wine and lemon juice. Scrape the bottom of the pan to deglaze. Allow the wine to simmer until it has reduced to a sauce consistency.
6. Add shrimp back to the pan with butter.
7. Turn off the heat and add the pasta to the pan. Allow pasta to bathe in the sauce.
8. Plate and garnish with parsley and Parmesan!

Enjoy,

Nora

Kale, Mushroom and Tomato Warm Quinoa Salad

(serves 1)

• 1 serving red quinoa cooked to directions.
• olive oil
• 1 clove of garlic, minced
• salt and pepper
• lemon juice
• white wine (~1/4 cup)
• ~5 white button mushrooms, sliced
• handful of cherry tomatoes, halved
• 2 handfuls (maybe about 2 cups?) kale, chopped into small pieces
• Parmesan Cheese

1. Prepare qunioa to directions. Fluff with a fork and set aside.
2. Add olive oil to a saute pan over a medium heat. When oil is heated, add garlic until soft.
3. Add mushrooms, salt and pepper until the mushrooms begin to soften. Add lemon juice. Deglaze the pan with white wine.
4. Allow wine to simmer for a few minutes to reduce. Add the Kale to the pan until wilted.
5. When nearly all the liquid has evaporated, add tomatoes.
6. Mix the veggies into quinoa. Plate and grate a nice layer of Parmesan on top.
7. If you like wine, a glass of Chardonnay does wonders for the sweet tomatoes, garlic and olive oil in this dish!

Enjoy,

Nora

butter, pinch of salt and pepper to taste.

Chicken Marsala

(serves 1, easily multiplied)

• 1 chicken breast
• flour (to dust)
• Salt
• Pepper
• Olive Oil
• ~6 oz white button mushrooms, sliced
• 1/4 cup Marsala wine
• 1/4 cup chicken stock
• 1 TBS butter

1. Add olive oil to a saute pan over a medium heat.
2. Pat dry chicken breast with a paper towel. Dust with flour, salt and pepper.
3. When the saute pan is heated, sear both sides of the chicken until golden.
4. Remove chicken from plan and let rest on a platter.
5. Add mushrooms until soft.
6. Deglaze the pan with Marsala wine.
7. Add chicken stock, salt and pepper. Allow liquid to reduce by half.
8. When sauce has reduced, add chicken back to the pan for a few minutes to finish cooking.
9. Plate and top with mushrooms.

Enjoy,

Nora

Spontaneous baguette purchase. CHECK. Picnic blanket. CHECK. Lover of all things bread, cheese and wine. CHECK, CHECK and CHECK. Tuscan White Beans on a bed of Kale. Fresh Garlic Baguette. Hermann J. Wiemer Field Cuvee.These are a few of my favorite things. Fresh Baguette. Parmesan Cheese. Semi-dry red wine. I ate the end piece of baguette with a hunk of Parmesan and a glass wine while preparing my meal. Bread, cheese and wine are kind of my thing.Earlier in the day, I may have made Tuscan White Beans. Creamy and herbaceous!

Garlic bread done right.  Thick slices of baguette, drizzled in good olive oil and broiled. As soon as it is golden, remove from oven and rub with a head of garlic while still hot.Dessert was ONE of these loaded oatmeal cookies. I think I might share the recipe so you can tell me what to change. I can’t stop eating them, yet there is something missing.And a splash of Pumpkin Pie Liqueur over ice. I’m not a cocktail person but I can’t help myself. It is so good!

Baguette will be the star of breakfast tomorrow. Yep, I’ve already thought about breakfast. Stay tuned!

Bonsoir,

Nora

]]> http://www.livelifeeatright.com/2010/11/20/european-vacation/feed/ 3 http://www.livelifeeatright.com/2010/11/19/friday-night-skate/ http://www.livelifeeatright.com/2010/11/19/friday-night-skate/#comments Sat, 20 Nov 2010 01:35:17 +0000 Nora http://www.livelifeeatright.com/?p=5042 I am boring. Instead of a “Friday Night Date” I had a “Friday Night Skate”…wing.
Pan-seared Skate Wing with Garlic Cheese Butter. Garlic White Wine Kale with Mushrooms. Roasted Sweet Potatoes.I saw fresh Skate Wing at my grocery store and HAD to buy it. The nearly $2 price tag was also tempting! I’ve never made skate before. I LOVED IT! Dusted in flour, this delicate fish crisps nicley in the pan. It is light and buttery. I finished it with flavorful herb olive oil and garlic cheese compound butter. Holy cow. It was delicious and perfect with a glass of Chardonnay.And then I ate 3 of these loaded oatmeal cookies. I’m not sure how I feel about them. I cant stop eating them. I had three last night and one this afternoon. The recipe isn’t perfect yet, so I am waiting to share.I think there might be more dried fruit and nuts than oats! I finely chopped the walnuts, dates, cherries, apricots, raisins and cranberries.Pumpkin Pie Liqueur

And to continue the Friday fun and excitement, I sipped a glass of this pumpkin pie liqueur over ice as I read through recipes. WHO AM I???

HAPPY FRIDAY!

Elderly,

Nora

I’m not trying to be “Negative Nora” but Monday can be difficult! The weekend fun is over, and it’s back to the grind. Luckily, a crazy Monday can always be remedied with satisfying food and a glass of wine. Or maybe it was two glasses of wine .Chicken Florentine Meatballs with Cranberry Sauce on a bed of Spinach. Roasted Carnival Squash. Green Beans with Shallots and Lemony-Hazelnuts.Hermann J. Wiemer 2009 Frost Cuvee.

I think the Hermann J. Wiemer 2009 Frost Cuvee would be a great wine with Thanksgiving fare. It is a blend of Riesling and Gewurztraminer with accents of Pinot Noir and Chardonnay. I can taste the sweetness of the Riesling and toasty notes of Chardonnay the most. It isn’t overly sweet or floral. I imagine that it would be excellent with dishes that include thyme and rosemary. Have I mentioned that I am REALLY excited for Thanksgiving? 10 days and counting. No big deal.

I also have a confession. I could eat this apple-orange cranberry sauce by the spoonful. Okay fine, so maybe I did eat it by the spoonful. No one was watching, so no one will ever know . I enjoy the tart flavor of cranberries and decided to cut the sugar in half from a traditional sauce recipe. I added cloves and cinnamon for extra warmth and flavor. I repurposed the thick sauce by  combining it with water, bringing it to a simmer, and adding frozen leftover chicken meatballs to reheat and flavor. This was an AWESOME idea. The meatballs have Panko in them and the combination reminded me of turkey and stuffing rolled into one! I’ll go as far as to say I impressed myself with this idea.

My sauce was so delicious. I may have dipped into my leftovers for breakfast.1/3 cup Rolled Oats, 2 TBS Oat Bran (found while cleaning my cabinets and needed to use), cooked in 1/2 cup Vanilla Soy Milk, 3/4 cup water, Cinnamon, Allspice, Cloves, Ginger. 1 TBS Chia Seeds and 1/2 Large Banana. Topped with Apple-Orange Cranberry Sauce, Walnuts, Almonds, Dried Blueberries and Local Honey.

Yum. Swoon. I hope I am not bored with Thanksgiving flavors on the actual day.

Happy Food,

Nora

What are your favorite ways to “repurpose” Thanksgiving leftovers?