Four Allium Risotto

If you've ever received garlic scapes in your CSA share, or bought any at the farmer's market, you know that they can be made into a lovely pesto. A risotto is a delicious way to use your pesto, but I thought it would be even more fun to use some of the other members of the same genus, Allium.

Four Allium Risotto:
1 small-medium sweet onion, about 1 cup, medium chop
2 shallots, diced
3 tbsp. butter
1 1/2 c. Arborio rice
4-5 cups chicken stock
1/3 c garlic scape pesto*
1 12 oz. can diced tomatoes
1 cup grated Parmesan
1/4 c. heavy cream
1 tablespoon chives, chopped fine
salt
pepper
crushed red pepper

In a large skillet over medium high heat, melt butter, add onions and shallot, cook until browning begins. Add rice and cook until translucent. Adding 1 cup stock at a time, reduce to a simmer and stir constantly, until rice is nearly cooked, add tomatoes and scape pesto. The rice will be somewhat translucent with a milky white part in the middle, but not crunchy, when properly cooked. Add Parmesan and season. Stir in heavy cream, allow to cook on low 5-10 minutes. Adjust seasonings if needed and add chives.

*Recipe coming soon, I promise!

Braised Goat Chops

Last time I went to my favorite butcher, Blood Farm in Groton, MA, I saw these in the case and picked them up. I'm not an exotic food fanatic, but I am tired of chickenbeefchickenporkchicken, well I'm not really tired of beef. Cows are my favorite animals. Yes, I know about bacon, but I also know about oxtail, brisket, beef ribs and short ribs. I also know about goat. Very little before the other day, but I decided I had to learn. So picked up a package of goat shoulder chops and kept them in my freezer until I had a day to experiment. If I know one thing about meat it is that braising nearly always works when you have no clue, so that was my plan.

Braised Goat Chops:
2 chops
1 tsp garam masla
1/2 tsbp Chinese five spice powder
3-4 large carrots, peeled and sliced
1 small onion sliced
2 cloves garlic, sliced
1 cup kale
1 can diced tomatoes
salt
pepper

Pre-heat oven to 325. Heat a cast iron skillet on high. Season chops with garam masala, five spice powder, salt and pepper. Add to skillet browning on each side. Remove from skillet and set aside. Add carrots, onions an garlic to skillet. Cook 3-5 minutes on medium-high, careful not to burn the garlic. Add the can of diced tomatoes to skillet and cook 2-3 minutes. Add kale and chops to an oven-safe dish, pour contents of pan over the chops and bake on 325 for about 1 hour 30 minutes or until tender. Serve with cous cous.

Ragu alla Bolognese

Bolognese sauce is one of those sauces that surprise you. It is made of ingredients that most people probably wouldn't put in a pasta sauce on purpose. Over the years this has become one of my absolute favorite sauces because it can be made so easily from pantry staples and basic produce that most people keep on hand. I love that I was able use storage carrots from my CSA in this dish, which is a nice change from braises or salads.

Bolognese Sauce:
1.5 lbs ground veal
1/2 lb pancetta, cut into small cubes
2 large carrots, peeled
1 medium-large sweet onion
2 ribs celery
1 28 oz. can whole San Marzano tomatoes
1 cup red wine
1 cup milk
salt
pepper

1 lb pasta, cooked
Parmesan cheese

Brown pancetta over medium, high heat in stock pot, add ground veal and brown. In a food processor, process carrots, onion and celery. Add to browning veal and season with salt. When veal is totally cooked, begin to add the sauce from the San Marzano tomatoes, saving the whole tomatoes for the food processor. Process tomatoes and add to pot. Add red wine. Simmer 10-20 minutes. Add milk, simmer additional 10 minutes. Season with salt and pepper at the end. You can always cook it down further if you have time, the times are just estimates. Serve over tagliatelle with Parmesan cheese. Makes enough sauce for about 1.5 lbs of pasta.