In The Hands Of Jody Adams

Jody Adams, one of Boston's most popular chefs, cooks three delicious recipes from her book, "In the Hands of a Chef."

Adams is the executive chef and co-owner of Rialto, located in Harvard Square. In 1994, Rialto won a four-star review from The Boston Globe, and that was only four months after the restaurant opened. In 1996, she won a James Beard Award as the Best Northeast Chef. In May 2001, she opened another restaurant, this one called Red Clay.

"In the Hands of a Chef" is her first cookbook. Adams felt she needed to write this book to teach readers about "artisanal" home food -- that is, good food made from scratch.

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Adams began her culinary career in 1983 at Season Restaurant under Chef Lydia Shire. Three years later, at Hammersley's Bistro, she became Gordon Hammersley's sous chef. She moved to Michela's in 1990 and served as executive chef there until 1994.

Ken Rivard, who co-wrote "In the Hands of a Chef," also happens to be Adams' husband. They live in Somerville, Mass., with their two children.

Menu:
Arugula And Portobello Mushroom Salad
Penne With Shrimp, Artichokes, and Feta
Ginger Shortbread

Arugula and Portobello Mushroom Salad

Ingredients:
1 head of endive, separated into leaves (about 12 leaves)
4 cups lightly packed arugula, washed and dried
1 large portobello mushroom cap (3 to 4 ounces) cleaned and sliced paper-thin
1 tablespoon freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces Parmesan, shaved with vegetable peeler

Method:

1. Put the endive leaves, arugula, and mushrooms in a bowl. Drizzle the lemon juice over the salad, add the olive oil, season with salt and pepper. Toss well. Taste, then adjust the seasonings if necessary.
   
2. Arrange the salad on chilled plates, sprinkle with the Parmesan shavings and serve.

Penne with Shrimp, Artichokes, and Feta

Ingredients:
2 cups extra virgin olive oil
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
4 garlic cloves
chopped
1 medium onion, chopped into 1/2-inch dice
grated zest of 1 lemon
Kosher salt
3 large artichokes, trimmed, cut into quarters, chokes removed, and rubbed with a lemon half
1 pound medium shrimp (20 to 25), peeled, and deveined
2 tablespoons freshly squeezed lemon juice
1/2 pound penne
3 tablespoons chopped fresh mint, plus 4 sprigs for garnish
3 tablespoons chopped fresh oregano
6 ounces feta, crumbled into large pieces

Method:

1. Combine the olive oil, coriander seeds, fennel seeds, oregano, red pepper flakes, garlic, onion, and lemon zest in a large saute pan. Season generously with salt. Bring to a simmer and cook for 10 minutes, so the seasonings flavor the oil.
   
2. Add the artichokes, lower the heat if necessary (the oil should be barely bubbling) and cook until tender, 20 to 30 minutes. Use a slotted spoon to transfer the artichokes to a bowl.
   
3. Add the shrimp to the oil and cook at the same low simmer, turning once, until done about 10 minutes.
   
4. Remove the shrimp from the oil and let cool on a plate. Pour off 1 cup of the oil from the pan, strain, and refrigerate for another use. (The oil is great and you can use it in vinaigrettes or for sauteing another dish.) Leave the pan over low heat.
   
5. As soon as they're cool enough to handle, remove the leaves from the artichokes and save for another use. Chop the artichoke hearts and stems into 1-inch pieces and return to the bowl. Add the shrimp and toss with the lemon juice.
   
6. Meanwhile, bring a large pot of water to a boil. Season with salt. Add the penne and stir constantly until the water returns to a boil. Cook until the pasta is tender but still offers some resistance when you bite into it, about 10 minutes. Before draining the pasta, use a measuring cup to scoop out 1/4 cup of the pasta water; reserve. Drain the pasta in a colander and add to the saute pan with the oil.
   
7. Add the artichokes, shrimp, herbs, and feta and toss until heated through. Taste for seasoning. Depending on the saltiness of the feta, it may not be necessary to add additional salt. If the pasta seems too dry, add some of the reserved pasta water as needed.
   
8. Divide among four warm bowl. Garnish each portion with a sprig of mint and serve.

Ingredients:
8 tablespoons (1 stick) high-quality unsalted butter, at a cool room temperature (about 65 degrees)
1/3 cup sugar
1 teaspoon ground ginger
1/4 teaspoon fine sea salt
1 cup unbleached all-purpose flour

Method:

1. Preheat the oven to 350 degrees.
   
2. Cream the butter in a large bowl with the sugar, ginger, and salt until light and fluffy. Stir in the flour until just combined. The dough will be quite stiff.
   
3. Press the dough into a 10-inch pie plate and smooth the top. Using the tines of a fork, prick a pattern into the dough, divide the shortbread into 8 wedges.
   
4. Bake for 30 minutes or until a toothpick inserted into the shortbread comes out clean and the shortbread is firm and lightly golden. While still warm, cut the wedges. Allow to cool.