[Food Series] Lemony Sweet Pea and Pancetta Risotto with Mint

I have been in a European state of mind this week, pining for its narrow cobblestone streets, Gothic cathedrals, fresh pastries and one-of-a-kind coffee. I'm sure it's due to the fact that we haven't been out of the country this year, opting for a plethora of domestic camping and road trips instead. Don't get me wrong! I'm not complaining (trust me). I just can't seem to shake the gentle whisper of far off lands, so I decided to make some Risotto! Granted, it's a bit heavier fare than most meals at Fontaine Family Casa, but every now and then, we indulge! Enjoy!

Ingredients
1 1/2 cups of Arborio Rice
2 medium Shallots
3 cloves of Garlic
1/2 cup of Pancetta
1/2 cup of Sweet Peas
1 tablespoon Lemon Zest
Juice of 1 Lemon
1 tablespoon fresh Mint
1 cup Dry White Wine
2 1/4 cups Chicken Stock
2 1/4 cups Beef Stock
1 cup Parmesan
2 tablespoons Olive Oil

In a medium size sauce pan, combine your white wine, chicken stock and beef stock and set it on the back burner on low heat to keep it warm. Finely dice your shallots and garlic then toss them in a deep pan on medium-high heat with 2 tablespoons of olive oil and saute them for about 2 minutes. Next add your pancetta and cook for about 7 minutes to render all of the fat out. Add to the pot the arborio rice and saute for another 4-5 minutes until the edges of the rice are translucent. Then, add just enough of the warm wine and stock mixture to cover the rice and reduce the heat of the risotto to low. Make sure to stir your risotto frequently and each time the wine and stock mixture has absorbed fully into the rice add more just to cover the top of the rice. Repeat this process until the wine and stock mixture is gone! This usually takes about 45 minutes. When all of your wine and stock has been absorbed into the risotto toss in your peas, mint, parmesan cheese, lemon juice and zest and simmer for just a minute, then serve and enjoy!

[Food Series] Roasted Broccoli and Pancetta Quiche

Quiche is one of our family's favorite dishes anytime of the day, any day of the week and any week of the year! It's also one of my favorite Cook-Ahead Camping Meals to prepare. My base recipe for the custard is my mom's and then I usually improvise with the veggie, cheese and meat elements depending on what's in the fridge on that particular day! Today I just so happened to have a head of broccoli and pancetta calling out to me, so it was quiche time! Enjoy!!

Ingredients:
1 head of Broccoli (about 2 cups chopped)
1 cup of chopped Pancetta
1 cup of chopped Crimini Mushrooms
1 chopped Shallot (about 2 tablespoons)
1/2 teaspoon of Ground Mustard
4 Eggs
1 1/2 cup of Whole Milk
1/2 cup grated Sharp White Cheddar Cheese
1/2 cup grated Asiago Cheese
1 tablespoon of Olive Oil
1 Pie Crust

My quiche crust is quick and easy: 1 box of Trader Joe's Frozen Gourmet Pie Crust. I just set it on my stove a few hours prior to let it defrost, then roll it out and drape it into the 9 inch pie pan. This crust calls for a par bake of about 10 minutes, so just follow the instructions on the box! While the crust is partially baking, roughly chop the shallots, mushrooms and broccoli (I buy the already chopped pancetta at Trader Joe's). Since the oven was already on, I decided to roast the broccoli to accentuate its flavor, so I tossed it lightly in olive oil, sprinkled with salt and threw it in the oven with the pie crust. While the oven is going, saute your pancetta, shallot and mushrooms. In a large mixing bowl, whisk the eggs, ground mustard, milk, salt and pepper. When everything on top of and in the stove is done, take it out and allow it all to cool. While everything is cooling down grate your cheese. It shouldn't take more than 10 minutes for your pie crust to cool, then evenly spread your roasted broccoli, pancetta, mushrooms and shallots into the crust and carefully pour the custard mixture over the top. I usually place the pie pan on top of my large sheet pan and make sure not to fill the crust up completely with the custard! I leave about a quarter of an inch to the top of the sides of the crust because the quiche will puff up and will overflow!! Bake at 375 degrees for about 50 minutes. Take it out and allow it to cool for another 20 minutes, slice and enjoy!