Week of 4/15/02

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Lemon Risotto with Asparagus
Risotto requires constant stirring to achieve the creamy texture that makes it so memorable. A large skillet or saute pan provides a broad surface to help the rice cook evenly.

3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 Tbls. olive oil
1/2 cup finely chopped onion
1 1/2 cups uncooked Arborio rice
2 tsp. grated lemon rind
1/2 cup dry white wine
3 cups (1-inch) diagonally cut asparagus (about 1 lb.)
1/2 cup (2 oz.) grated Parmigiano-Reggiano cheese
2 Tbls. fresh lemon juice
2 tsp. fresh thyme leaves

Bring broth to a simmer in a large saucepan (do not boil). Keep warm overlow heat. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the
liquid is nearly absorbed, stirring constantly. Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme.
Makes 6 servings, about 1 1/4 cups each.

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Cherry Upside-Down Cake
Fresh cherries take center stage in this version of an old favorite. If unavailable, use canned or frozen for a year-round treat.

Topping
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) golden brown sugar
14 oz. cherries, pitted and halved; drain if canned and if frozen, thawed and drained

Cake
1 1/2 cups unbleached all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 1/2 tsp. vanilla extract
1/2 cup whole milk
1/4 tsp. cream of tartar
1 cup chilled whipping cream
1 1/2 Tbls. powdered sugar

For topping: Preheat oven to 350š F. Butter sides of 9 inch cake pan with 2 inch high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.

Cake: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternating with milk. Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan.

Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream. Makes 8 servings.

Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.
Serve with cake.

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Minestrone
Invite your friends and family over for a wonderful treat, homemade soup. Team with a loaf of fresh crusty bread from the bakery and a fresh garden salad for a very satisfying meal.

3 Tbls. olive oil
2 large onions, coarsely chopped
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped
3 zucchini, thinly sliced
6 red potatoes, peeled and cubed
6 cups shredded green cabbage
3 quarts beef broth
2 inch piece of Parmesan rind (optional)
1 28-oz. can plum tomatoes with liquid, chopped
2 16-oz. cans white beans, rinsed and drained
2 cups green beans, cut into 1-inch pieces
1 teaspoon salt
1/3 cup freshly grated or shaved Parmesan

Heat the olive oil in a large stockpot. Add the onions and cook over low heat until soft but not browned. Add the carrots, celery, zucchini, potatoes, cabbage, beef broth and Parmesan rind. Over high heat, bring to a boil. Reduce heat to low, cover and simmer 2 hours, stirring occasionally. Add the tomatoes, white beans, green beans and salt. Simmer 30 minutes more. Serve with the grated Parmesan. Makes 12 servings. May be frozen, however remove the Parmesan rind before putting in freezer containers. Will keep up
to 6 months.