The May issue of Gourmet Magazine arrived the other day and as I was flipping through the contents, I realized just how simple many of the recipes were. Not sure if this is because many readers can’t be bothered to cook anything that takes more than say 30 minutes, but it is noticeable how the vast majority of recipes are all the culinary equivalent of sound bites. That may be a bit unfair, but compared to say outrageously complex recipes at the other end of the spectrum in a Gourmet Magazine of say 50 years ago, the times have definitely changed. But despite the simpler/quicker recipes, they still try to feature delicious and at least somewhat sophisticated or worldly concoctions. I spotted this recipe in the magazines, quick cooking section and set it aside, not realizing I would be cooking it the very next day. Saturday evening we had a couple of friends over for dinner, but a late afternoon meeting meant we got home at past 7pm, leaving just 40-45 minutes to whip up a full dinner…
This is what we managed to pull together in less than 45 minutes. An appetizer of prosciutto & melon, thanks to the 2/3 leg of prosciutto still hanging out in the fridge. A generous serving of shrimp & asparagus risotto with lemon rind. Roasted chicken (started by the cook before we got home) served with a very simple green salad of butter(?) lettuce and a balsamic vinaigrette. And a dessert which I will post next. Not too shabby for 45 minutes… And this risotto, recipe on the Gourmet website, here, was pretty easy to do. We used some pretty old arborio rice and it didn’t get as creamy as properly made risotto is supposed to get, but it was delicious nonetheless. The grated lemon rind provided a nice citrusy note to the dish, while the asparagus and shrimp were a good match for the flavorful rice. To be honest, just this and a salad would make a wonderful meal if you didn’t want to get too fancy. And all of the ingredients are available locally.
P.S. A thank you to the folks behind the Gourmet Magazine website that added a mention/link to my article about “50 Year Old Gourmet Magazine Issues” that I featured last year. It’s a little bit of a thrill to be getting several new readers due to that link from one of my favorite food magazines. :)