Notes From Nikki--Roasted Fingerlings and Haricot Vert and Mushroom and Perpetual Spinach Risotto

Two More Great Recipes from Nikki:

Roasted Fingerling Potatoes and Haricot Verts with Tarragon Cream Sauce

Ingredients

2-3 pints whole fingerling potatoes
1-2 quarts haricot verts, stem sides snapped off
2 glugs olive oil
Sea salt
Fresh ground pepper

Glug olive oil
Small, sweet, yellow onion (or half of a medium onion) minced
1-2 cloves garlic, minced
Generous splash of white wine
Handful of fresh tarragon leaves, finely chopped + a sprig for garnish
1/4-1/3 C half and half or cream
Sea salt
Fresh ground pepper

Toss the potatoes in a glug of olive oil and a bit of sea salt and pepper, and roast in a 400 degree oven until tender. This should take about 25-30 minutes, depending on the size of your potatoes.
Toss the haricot verts in a glug of olive oil and a bit of sea salt and pepper, and roast in the oven along with the potatoes, keeping in mind that the potatoes will take longer to cook. Put the beans in for approximately the last 5-10 minutes of potato roasting time. The beans should still have a snap when you take them out of the oven. They roast very quickly.

While the potatoes and beans are roasting, saute the onion and garlic in a skillet over medium heat until softened.
Add in the wine and simmer, reducing by at least half.
Season with sea salt and pepper and throw in the tarragon, stirring to combine.
Add in the half and half, stirring and simmering just a bit longer.
Remove from heat and set aside.

Once the potatoes and beans are finished roasting, nestle the potatoes on a bed of the beans.
Drizzle with the tarragon cream sauce and garnish with a sprig of tarragon.

Serve and Enjoy!


Mushroom and Perpetual Spinach Risotto

Ingredients

2-3 Tbsp extra virgin olive oil
1 small-medium yellow onion chopped (I suggest going for a milder, sweeter version)
2-3 large cloves garlic, minced
8 oz. stemmed and chopped mushrooms (I used a combination of crimini, oyster, and shitake)
2 bunches Inverbrook perpetual spinach, stemmed and chopped (any variety of spinach or chard would also work)
2-3 Tbsp finely chopped, fresh oregano
2-3 Tbsp fresh thyme leaves
1/3 C white wine
About 3 C Arborio rice (I used a 17.6 oz package from Trader Joe's)
6 cups chicken or veggie stock
4-6 oz. grated or shredded parmesan + more for passing at the table
Generous splash of half and half or cream
Sea salt to taste
Fresh ground pepper to taste
Fresh parsley for garnish

Instructions

Using a decent sized soup pot, saute the onion and garlic in the olive oil over medium heat until the onions are softened a bit.
Add in the oregano and thyme and stir to combine.
Toss in the mushrooms and saute briefly until the mushrooms just start to release their juices.
Add in the perpetual spinach and saute until just wilted.
Add the wine to the pot, and simmer until reduced by about a third.
Add the rice and stir until well-coated.
Add in a cup of the stock and stir. Continue to stir occasionally until the stock is significantly absorbed/evaporated.
Repeat this step until you have used up all the stock and/or the rice is firm tender (al dente).
Add in the half and half and the parmesan, stirring until well incorporated.
Add in sea salt and fresh ground pepper to taste.
Serve garnished with a sprig of parsley.

Enjoy!