Ingredient: Chicken Stock

Asparagus, Leek and New Potato Chowder

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 Asparagus, Leek and New Potato Chowder
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Instructions
Prepare Vegetables
  1. Leeks - white parts online, halved lengthwise and thinly sliced crosswise
  2. Potatoes - do not peel and cut into 1/3 inch pieces
  3. Asparagus - trim, peel and cut into 1/2 pieces
  4. Parsley - finely chop
  1. Melt the butter in a large saucepan
  2. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
  3. Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
  4. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
  5. Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
  6. Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
  7. Add the cream and puree until smooth
  8. Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper
Serving
  1. Chowder can be refrigerated for up to 1 day
  2. Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey

Risotto Milanese

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 Risotto Milanese
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Cuisine Italian
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Cuisine Italian
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Instructions
  1. Bring stock to a boil and crumble in saffron
  2. In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
  3. Add rice and stir well
  4. Add wine and cook until wine has evaporated
  5. Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
  6. Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
  7. Stir in butter and serve immediately
Recipe Notes

Can sub the chicken stock with 2.5 cups canned broth diluted in water

Pork with Mustard Herb BUtter

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 Pork with Mustard Herb BUtter
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Instructions
Mustard Butter
  1. Cream butter with electric mixer
  2. Beat in mustard
  3. Mix in rosemary, thyme and lots of pepper
  4. Blend in sesame oil
  5. Divide between 2 bowls and refrigerate 1 bowl while preparing roast
Roast
  1. Preheat over to 350
  2. Make slits over entire roast and insert garlic
  3. Put roast in roasting pan and brush 1/3 of rom temperature mustard butter over meat
  4. Cover bone tips with tin foil
  5. Roast pork 17 minutes per pound, approximately 2 hours for a 7 lb roast
  6. Brush roast with mustard butter every 30 minutes
  7. Transfer roast to heated platter and cover with foil and let stand 30 minutes
  8. Beat chilled mustard mixture with mixer until smooth and creamy
  9. Mix in creme fraiche until just incorporated
  10. Degrease pan juices
  11. Add stock to juices in pan and bring to a boil, transfer to sauce boat
  12. Top each serving of meat with pan juices and mustard butter