Spring Wraps

We recently had dinner with some friends who introduced us to these lovely wraps. I'm sure there is a better name for them but I have no idea what it is.



The wrap is basically a translucent rice tortilla. Before using- submerge it in water for a minute or so until soft (use a shallow dish large enough to cover the whole wrap).



Then fill with a variety of thinly sliced vegetables and fruit (we used carrots, cucumbers, apple, cilantro), vermicelli noodles, scrambled egg and some chopped peanuts. Then you top it off with peanut sauce and wrap the whole thing up. Easy n'est pas? I'm excited to try some variations with the fillings and make my own peanut sauce but delicious regardless.

PS- I found everything I needed at my regular grocery store so this shouldn't require tracking down specialty items which is always a pain.

Lemon Ricotta Pancakes with Raspberry Sauce

These pancakes are some of my favorite- we make them a lot, but do not photograph them. The only photo I could find was one from our Christmas morning breakfast where we tried the pancakes in the original form and with blueberries, but it did not really highlight the food so I had to borrow this one from Williams Sonoma. We also had these yesterday for our Mother's Day breakfast which reminded me I need to share them with all of you.

Try them, you will not be sorry. You have to make the raspberry sauce to go with them- I have never eaten one with syrup, so I do not recommend it.

Ingredients:

1 cup ricotta cheese

1 cup milk

3 eggs, separated

1/4 cup sugar

Zest and juice of 1 lemon

1 1/2 cups cake flour

1 Tbs. baking powder

1/4 tsp. salt

Directions:

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.

I just wing it with the Raspberry Sauce:

Sauce

Raspberries- fresh or frozen but thawed
Sugar
Grand Marnier (optional)

Put the raspberries in a blender or food processor, add sugar to taste by the tablespoonful. Add Grand Marnier to taste as well starting with teaspoonfuls. Blend to desired consistency.

Lemony Risotto with Asparagus

We had this for dinner last night- I expected it to be okay but it was fantastic. Quick, light and summery. The recipe also recommends adding 3/4 lb. of shrimp if you'd like (per the photo).

* 3 cups reduced-sodium chicken broth
* 2 cups water
* 3/4 pound asparagus, trimmed and cut into 1-inch pieces
* 1 small onion, finely chopped
* 4 tablespoons unsalted butter, divided
* 1 1/4 cups Arborio rice
* 1/4 cup white wine (or reduced sodium chicken broth)
* 1 tablespoon grated lemon zest
* 1/4 cup grated Parmesan
* 2 tablespoons chopped flat-leaf parsley


Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

Stir in asparagus, zest, remaining 2 tablespoons butter, Parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

http://www.epicurious.com/recipes/food/views/Lemony-Risotto-with-Asparagus-and-Shrimp-352773