Recipes for Spring

This week on What’s for Dinner Joe gives us some spring time recipes.

 Q: Do you like to thicken with flour or cornstarch?

 A: Roux is the best way to thicken a sauce. Joe recommends using cornstarch in gravy or any darker sauce.

  

Roux

 1 lb of butter

1lb of flour

 Add room temperature butter to a pan and then add the flour and stir together. If you are using the roux to thicken a sauce such as Francese then you wouldn’t want the roux to get too dark. If you are using the roux for a darker sauce then leave the roux on the heat until it turns brown.

  

Chicken Francese

 Boneless Chicken Breasts

Flour

Eggs

White Wine

Lemon

Chicken Stock

Roux

Parsley

 Start by dipping the chicken breasts in flour, then egg and then the flour. Heat oil in a pan and fry the chicken until golden brown. Remove the chicken and allow it to rest on paper towels, keep in mind that the chicken is not fully cooked yet.

Discard the oil. Add white wine and fresh lemon juice to the pan along with the stock.  Add the roux to the sauce to thicken. Then add your chicken back to the pan to finish cooking in the francese sauce. Finish with a squeeze of fresh lemon and some parsley.

 

 Pistachio Pesto

 Olive Oil

Pecorino Romano

Scallions

Pistachios

 

 Garden Linguini


Fava Beans

Peas

Mint Leaves

String Beans

Shredded Carrots

Ricotta

Pecorino Romano

Salt

Pepper

 

 Start by cooking off the fava beans. Bring a pot of water to a boil and add the linguini, just before the linguini is finished add the string beans to the pot. Cook the peas in a little vegetable stock.  Sauté the onion in oil then add the fava beans, vegetable stock and peas to the same pan. Take a stainless steel bowl and add all the ingredients to the bowl. Take some pecorino romano, salt and pepper and add it to the bowl gently combine. Finally add some dollops of ricotta cheese and toss.


 Joe suggests adding the vegetable directly to the pasta water while the pasta is cooking, this will really infuse the water and pasta with the vegetable flavor.

 

Spring Vegetables and Goat Cheese Dip

 Leeks

Asparagus

Butter

Flour

Whole Milk

Mild Cheddar Cheese, shredded

Artichoke Hearts

Peas

Chives

Salt

Pepper

Mint

Parsley

Lemon Zest

Goat Cheese

 Preheat oven to 425 degrees. Meanwhile blanch the asparagus in boiling water. Melt the butter in a pan add the leeks and cook, whisk in the flour and add the milk until it becomes thick add the cheddar cheese, constantly whisking.  Add the remaining ingredients, folding them in to combine. Pour into a oven safe baking dish and bake at 425 degrees until bubbling.

  

 Herbed Zucchini Fritters

 Shredded Zucchini

Eggs

Flour

Mint

Parsley

Pepper

 

Combine all ingredients. Using a spoon drop the fritters into oil and fry.