Cooking Class-Risi e Bisi and Strawberry Shortcakes

Our "Spring Into Spring" cooking class last night at Whole Foods was delicious.  If you have been thinking about taking a cooking class, check out the schedule at Whole Foods in Minneapolis (by Lake Calhoun).  I've taken 4 classes there and have enjoyed everyone.  The classes are small and intimate, Ani Loizzo, the Culinary Director, does a great job.  While you can't participate in everything, everyone is sitting at the counter and can watch.  Each step is explained with added tips here and there.  This is so much more hands on than the class I took at Kitchen Window last Fall.  That class consisted of about 30 people that were split into groups and then half the group made one thing while the other half made the something else at the same time.  You weren't able to gain anything from the part you didn't participate in. Also, the classes at Whole Foods are about half the cost of the classes at Kitchen Window.  The rest of the summer schedule should be posted soon.  See if there is something that you like.  I know we plan on signing up for another.  http://wholefoodsmarket.com/stores/minneapolis/store-calendar/

I wanted to pass on two of my favorite recipes from last night's class.  One of them is called Risi e Bisi, which translates to rice and peas.  This version is a risotto dish with fresh peas.  You could substitute the peas with asparagus or any springtime vegetable you like.  Ani recommends a medium grain rice called carnaroli.  It is a little bigger than arborio.  It tends to hold up better and won't get mushy like arborio can sometimes.  Do not be intimidated by risotto, it isn't that difficult.  It isn't something you can put on and walk away from, but you don't have to constantly monitor it either.  Actually, it is better if you don't constantly sitr it.  That cools it down and increases the cooking time.  The trick is to cook over nothing more than medium heat.  You add the liquid a little bit at a time and let it absorb gradually.  this allows the starches to leak out and make a creamy "sauce".  Parmesan cheese is classic for risotto, but you could add whatever cheese you like.  Just remember to add it after you turn the burner off.

My other favorite was the strawberry shortcakes.  These were super easy and the best I've had.  I think the addition of sugar on the top created a yummy sweet "crust".  The trick is to work with everything at cold to cool temperatures.  Take out the butter, cubed it and put it back in the refrigerator.  Leave the half and half in the refrigerator until you are ready to use it.  When you get to the step of cutting in the butter, use your fingertips, they are cooler than your palm.  Also, if it is a hot day, cool your bowl in the refrigerator.  We used strawberries with lemon zest and juice.  Very light and refreshing.  Another substitute could be peaches with lime or peaches with balsamic vinegar.  I think I'll be making a lot of shortcakes in the future.

Risi e Bisi

2 Tbls extra virgin olive oil
1 onion finely chopped
2 cloves garlic, chopped
1 c medium grain rice such as carnaroli
1 cup fresh garden peas (or could use frozen)
1/2 c white wine
4-5 c. HOT vegetable stock or chicken stock (keep warmed in a pot on your stove)
1/2 c. Parmesan cheese

Heat olive oil in a large nonstick skillet and add garlic and onion.  Saute for 5 minutes or until soft.  Add rice and saute for 3 minutes.  Add wine and simmer until the pan is almost dry.  Stir occasionally, until completely absorbed.  Add hot stock one cup at a time, stirring occasionally, until completely absorbed.  When risotto is almost done, add peas to the remaining broth and blanch for 2-3 minutes before adding the broth and peas to the rice.  Remove from heat and stir in Parmesan cheese.  Season with salt and pepper to taste.

This is a good main vegetarian course for 4 or a side dish for 8.

Strawberry Shortcakes

2 1/4 c flour
4 Tbls butter, cold, cubed
1 c. half and half
1 c. sugar, divided
4 tsp baking powder
1/4 tsp salt
1 lb strawberries, sliced
Juice and zest of one lemon
2 Tbls butter, melted for brushing on top
whipping cream (optional)

Preheat oven to 350 degrees.  combine flour, baking powder, salt and 1 Tbls of the sugar  in a bowl and combine.  Cut in butter with your fingertips until mixture is crumbly.  Add half and half, mix just until combined (first with a spoon, then with your hands).  Divide into 8 large or 12 small shortcakes and drop onto a parchment lined cookie sheet.  Brush with butter and sprinkle with a total of 2 Tbls sugar.  Bake 15 min. or until golden brown. 

While they are baking, combine strawberries, remaining sugar and lemon zest.  Set aside.

Whip the shipping cream.  Add some sugar if you want, but not necessary.

Remove the cake from the oven and let cool.  top with strawberry mixture and cream.