Spaghetti with Herb & Butter Sauce

1 recipe fresh pasta dough
salt
3 tablespoons unsalted butter
1medium shallot, peeled and minced
1 clove garlic, peeled and minced
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon finely chopped parsley
1/3 cup grated parmesan cheese

Place a large pot of water on the stove over high heat until boiling.  Season water with salt.  Once water boils vigorously, add spaghetti and stir immediately to prevent pasts afrom sticking.  Boil until al dente, about 2-3 minutes.  Reserve about 1/4 cup pasta water and drain spaghetti through colander.  Set aside.

To prepare sauce: Place the butter in a large skillet and heat over medium heat until the butter foams.  When foaming subsides add the shallots, cook, stirring often, utnil soft wabout 2 minutes.  Stir in the garlic and cook about 1 minute.  Add the lemon juice, stir well.

Add spaghetti to skillet and gently toss until the pasta is well coated.  Add lemon zest, parsley, and reserved pasta water, if necessary.  Taste and adjust seasoning with salt and pepper.

To server: divide spaghetti between 4 plates. Spring with parmesan cheese and serve immediately.

Risotto with Peas and Parmesan

6-8 cups chicken stock
Boiling water, as needed
3 tablespoons unsalted butter, divided
1/3 cup peeled and minced shallots
2 cups Arborio rice
Salt and freshly ground pepper
1 cup fresh or frozen thawed green peas
3/4 cup grated parmesan cheese

Bring chicken stock to a boil over high heat.  Reduce heat to low, cover and keep hot.  Fill a small saucepan with water and heat over high heat until boiling.  Lower heat, cover, and keep hot.

In another large saucepan, heat 2 tablespoons butter over medium high heat until butter foams. When foaming subsides, cook shallots until soft, stirring frequently with a wooden spoon, about 3-4 minutes.  Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.

Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice.  Cook the rice, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed.  Add the remaining stock, 1/2 cup at a time, stirring constantly and adding more stock only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16-20 minutes.

Adjust the heat so the rice simmers rapidly throughout the cooking.  Use boiling water if stock has been used and rice requires more cooking time.  The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite.  Taste and adjust seasoning with salt and pepper.  Remove from heat and stir in the remaining 1 tablespoon butter, peas, and Parmesan.  If risotto is thick, use any leftover stock or water to thin as needed.

To server: ladle risotto into 4 shallow bowls, top with grated parmesan cheese and serve immediately.

Braised Chicken in Chipotle Tomato Sauce (Makes great tacos)

1 tablespoon vegetable oil
1 cup diced white onion
1/4 pound tomatillos, husks removed, rinsed and chopped
1 pound fresh tomatoes, chopped
1 teaspoon salt
2 teaspoons minced garlic
1 teaspoon mexican oregano
1 teaspoon ground cumin seed
4-5 chipotles in adobo sauce, chopped
1 tablespoons tomato paste
1.5 cups chicken broth
1 bay leaf
1 pound (about 3 cups) roasted and shredded chicken
2 limes, quartered

Serve with: flour tortillas, cilanto, sliced avocado, and lime wedges

Heat oil in large pot over medium high heat until shimmering.  Add onion and tomatillo and cook until browned, about 5 minutes.  Add tomatoes along with salt, garlic, spices, chipotles, tomato paste, broth, and bay leaf.  Bring to a boil, cover and reduce heat to a simmer for 10 minutes.

Stir shredded chicken into the sauce and cook over medium heat until flavors combine, about 10-15 minutes.  Remove from heat, taste, and adjust seasoning with salt.

To serve: spoon chicken on to p of warm flour tortillas and top with cilantro and sliced avocado.  Serve with lime wedges.