Recipe(tried): Weeknight Culinary Journey - Baked Camembert with Pistachio and Cherry Crust, Fresh Fava Bean Salad, California Asparagus Risotto with Shrimp and Lemon, Blood Orange and Lime Ice Cream

WEEKNIGHT CULINARY JOURNEY
Baked Camembert with Pistachio and Cherry Crust
Riesling Wine
Fresh Fava Bean Salad
California Asparagus Risotto with Shrimp and Lemon
Blood Orange and Lime Ice Cream

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BAKED CAMEMBERT WITH PISTACHIO AND CHERRY CRUST

1 whole ripe Camembert cheese, about 1/2 pound
1/2 cup chopped dried cherries
1/2 cup chopped pistachios
Toasted baguette slices or crackers

With a serrated knife, carefully remove the rind from the top of the Camembert.

In a bowl, stir together the cherries and pistachios. Sprinkle the top of the Camembert with this mixture, then pat it gently so it adheres to the cheese.

Wrap well with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees. Unwrap the Camembert and place it on a baking sheet. Bake until warmed through and the cheese gives a bit when pressed gently in the center, about 10 minutes. Keep an eye on the cheese.

If it begins to melt onto the baking sheet, remove it from the oven.

Carefully transfer to a platter. Serve with the baguette slices or crackers.

Serves 12 generously.

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FRESH FAVA BEAN SALAD
Servings: 4

2 pounds fresh unshelled fava beans
2 tablespoons lemon juice
1 tablespoon white wine vinegar
Coarse salt
Freshly ground black pepper
Large pinch hot red-pepper flakes
1/2 cup olive oil
1/2 cup finely minced red onion
TO SERVE:
Tender butter lettuce leaves
2 tablespoons minced fresh chives
2 tablespoons coarsely chopped parsley

Put a large pot (at least 4 quarts) of water on to boil. Shell beans, add to boiling water, and boil for 2 minutes. Drain beans, refresh under cold running water, and pat dry.

In a small bowl, combine lemon juice and vinegar; add salt, black pepper and red-pepper flakes to taste. Stir and set aside for 5 minutes to dissolve salt.

Whisk in olive oil. Combine beans and dressing in a serving bowl. Add onion and mix well. Set aside to marinate at least 30 minutes or up to 8 hours in the refrigerator.

TO SERVE:
On each of four salad plates, arrange lettuce leaves into cup shape to hold the beans. Spoon beans into lettuce cups. Garnish with chives and parsley.

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CALIFORNIA ASPARAGUS RISOTTO
WITH SHRIMP AND LEMON
Source: the California Asparagus Commission
Servings: 6

1 1/2 pounds large California asparagus, trimmed
4 cups chicken broth, preferably reduced salt
1/2 cup chopped shallots
2 tablespoons olive oil
1 cup Arborio (short grain) rice
1 teaspoon finely chopped lemon zest
1/2 cup dry white wine
1 pound medium shrimp, peeled and deveined
Salt to taste
Freshly ground pepper to taste

Put asparagus into a large skillet of salted, boiling water. Return to a boil; boil until tender-crisp, about 3 minutes. Drain well; cool. Cut into 1-inch lengths; reserve.

In a small saucepan, bring broth to a simmer; reduce heat to keep warm. In a larger saucepan, saute shallots over medium heat in olive oil until soft, about 3 minutes.

Stir in rice until well coated with oil. Cook rice, stirring constantly, another minute or 2 until rice is opaque.

Stir in lemon zest. Deglaze with white wine, stirring constantly.

Stir in 1/2 cup hot broth. Cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens. Risotto should cook at lively simmer; adjust heat as necessary. Continue process, adding a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more. Continue adding broth.

When rice is just tender, stir in reserved asparagus and shrimp. Cook, stirring constantly, until shrimp is pink. The risotto should be very creamy, not soupy or gummy. Season to taste with salt and pepper.

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BLOOD ORANGE AND LIME ICE CREAM
Source: Nigella Bites: From Family Meals to Elegant Dinners - Easy, Delectable Recipes for Any Occasion by Nigella Lawson (Hyperion, 2002)
Makes 1 quart or 8 servings

3 blood oranges
3/4 cup plus 2 tablespoons confectioners' sugar
2 limes
1 1/2 cups cream
1 cup whole milk

Squeeze juice from oranges and pour into a bowl with sugar. Grate zest from limes and then juice them and add zest and juice to bowl containing orange juice and sugar. Stir to dissolve sugar. Add cream and milk.

Whip mixture with an electric mixer for about 5 minutes or until it starts to show a change in consistency and may hold some soft peaks. Pour into a shallow, airtight container. Cover and freeze until firm, about 4 hours.

TO SERVE:
Remove to soften in the refrigerator for 30 minutes before serving.