Sunday, November 16, 2014
I started the way I always do with chopped onions and garlic sautéing in olive oil, and because I had some I tossed in diced celery for some crunch and small cubes of potato. I sautéd the vegetables until just soft but not colored and tossed in 1 1/2 cups of arborio rice.
Though I suppose you could make risotto with any kind of rice, short grained arborio has a nice tender texture and plenty of starch that helps to create risotto's signature creamy sauce. After the rice started to seem a bit translucent from being tossed in the hot oil I added in 1/2 cup of Marsala wine -- I used Marsala because I had a bottle near the stove and nothing else open but really any wine --white or red would do nicely here. When the marsala had just about cooked away I started to add warm chicken stock by the 1/2 cup -- allowing each ladle full to nearly cook away before adding the next, stirring regularly but not constantly and seasoning as I cooked. When the rice was tender (I'd added about 4 1/2 cup stock) I stirred in butter, a sprinkle of parmesan and a good sized hunt of brie cheese. Brie is probably pretty unusual in risotto -- then again so are potatoes -- but it combines easily, has lots of interesting flavor, and there is no need to peel the rind -- just cube and stir into the waiting rice and the soft cheese melts right in.
Because the risotto was soft and mildly flavored I wanted something with a little punch to liven up the dish. A quick salad of parsley and radicchio with a pretty forceful anchovy dressing (3 chopped anchovy filets, 2 cloves minced garlic, juice from 1 lemon, splash of sherry vinegar, 1 tsp dijon mustard, 1/2 cup olive oil shaken together) was just the thing.
Saturday, November 15, 2014
Gardens are fickle masters. Last year we were overrun with squash. Every Tom Dick and Harry who crossed our property left with best wishes and a hefty bag of cucurbits.This year, despite close care taking we ended the season with three, only three kabocha. An Asian variety often called Japanese pumpkins, kabocha have meaty flavorful orange flesh and completely edible skins. With so few to savor I didn't want to hide my prizes in soup or curry sauce so I decided to roast them where their sweet flavor could shine.
After tossing the slices of kabocha with cumin, S&P, red chili flakes and olive oil they roasted for 25 minutes at 375º until cooked through and slightly caramelized. For a simple topping I whipped up a tahini sauce (another of my favorites) with 1/2 cup tahini. 1/2 cup water, juice of 1 lemon, and 3 cloves of garlic brought together with a pinch each of S&P in the blender. I love tahini and figured with some bright, tart pomegranate seeds the sweet squash flavor would still shine through.
Colorful, tasty, the last of our home grown squash.
Here's hoping for more next year.
Thursday, November 13, 2014
Tuesday, November 11, 2014
Nothing fancy, I soaked some raisins in bourbon for about 1/2 hour for a little extra flavor. Added the drained raisins to my very thin apple slices along with a sprinkle of flour, cinnamon, nutmeg, vanilla extract and tiny cubes of butter. I rolled out the dough, fit it snugly into my mini pie pans, piled the filling as high as possible (like a softball sitting in the crust), dotted the top with butter and rolled on the top crust. After quickly crimping the edges, brushing on a little milk and sprinkling sanding sugar James' little pie baked for 20 minutes at 450º and another 20 minutes at 350º until the filling was bubbling and the crust golden brown.
Monday, November 10, 2014
Part of it I suppose is that I enjoy the challenge of making a dinner James likes from seemingly nothing or ingredients that don't seem to go together. Kind of a home version of the Food Network's Chopped where I am the only contestant and James the only judge.
Tonight James wanted spaghetti. Okay pasta I had but what to do for the sauce. I found some kale -- maybe a bit past it's prime and some parsley. Searching through my baking ingredients I came upon about 3/4 cup of walnuts. Pesto!
I put the kale, parsley, a couple cloves of garlic, a few pardon peppers I found in the veggie drawer, parmesan cheese, and the walnuts into the food processor. After I gave everything a good chop I poured in the olive oil to form a nice chunky pesto paste.
All I had to do was add a good dollop of pesto to the drained pasta -- along with about 1/2 cup of the pasta cooking water -- and a bit more parmesan, give everything a good stir and serve topped with crisped prosciutto.
Sunday, November 9, 2014
For some reason when I saw that steak ready to be pan seared I thought French -- a bistro dinner of steak and fries -- steak frittes, as they say. Besides I had a little red wine to use up, perfect for sauce in a familiar Parisian style with plenty of shallots and butter.
First I seared the seasoned meat in a hot pan with s lick of oil for about 4 minutes on each side, and set the meat aside. I added 1 TB of butter to the pan and about 5 thinly sliced shallots which I cooked stirring for about 4 minutes. Next I added in 2 TB of red wine vinegar and cooked until it evaporated and then poured in about 1/2 cup of red wine. When the wine had reduced by half I tossed in another TB and 1/2 of butter and some chopped parsley, stirred and served the sauce drizzled over thin slices of medium rare steak.
Vive La France.
Saturday, November 8, 2014
"Someday" James said quietly. " Can we have chicken and dumplings? With corn and sauce and not those big dumplings . . . "
Now I usually have some carrot or celery in my sauce but I've never seen corn in chicken and dumplings. And I always make fluffy herb scented "big" dumplings. But still, James rarely makes requests -- and honestly I thought he didn't even like chicken and dumplings (and those old Southern standards are some of my favorite things to cook) so I figured I'd give it a try.
Like many traditional foods, there is no one recipe for Chicken and dumplings. Some are chock full of tasty vegetables, some (the way I used to make it) leave meat on the bone, some use a milk-based gravy. But the most controversial element is the dumplings themselves. Some, like me, use fluffy drop biscuit style dumplings that steam over the savory stew and some -- apparently like James' grandmother -- use flat rolled dough, like thick squares of pasta.
I started the way I usually do by making a quick stock. I covered 1 whole chicken, 2 carrots, 2 stalks of celery, 2 bay leaves, 1 onion (cut in half), 1 bulb garlic (cut in half but not peeled), fresh thyme and fresh parsley with water. I brought the pot up to a boil and let it simmer for about an hour. I drained the stock and while the chicken cooled I started on the sauce.
After a couple TB of butter and a splash of oil heated together in a dutch over I added in about 1 cup each (maybe 3/4 cup) diced carrots and celery, minced garlic (4 cloves), a bay leaf, and some dried thyme. I seasoned the vegetables with salt and pepper and let them cook until softened, about 5 minutes, then added not quite 1/4 cup of flour to start making a roux. Once the floury taste had cooked out -- about 2 minutes, I slowly added the drained chicken stock (about 8 cups total), added both frozen peas and frozen corn (somehow I just couldn't do the corn alone) and let the sauce simmer for about 15 minutes.
Meanwhile I started to tackle the dumplings. I had never made these rolled flat style dumplings before. But I was not going to be bested by flour and milk so I turned to every cooks best friend -- the internet and started to read how other people make them. Most of the recipes I found imitated Cracker Barrel's recipe and used a hefty amount of crisco. Now I suppose vegetable shortening has been around so long some cooks even consider it a traditional ingredient but I don't like it. I'd rather spend my fats with real butter and lard and bacon grease instead of chemical stabilizers. So for my dumpling recipe I fork mixed 1/3 cup of bacon grease (yes I save it in the fridge) into 2 cups of flour, 1/2 tsp baking powder, a pinch of salt and plenty of black pepper. While the bacon grease was still in big pieces -- like making pie dough -- I poured in 1 cup of buttermilk and mixed the ingredients together into a loose dough. I turned the dough out on a well floured board and kneaded it just a few times to bring it together to a smooth ball. I rolled out half the ball of dough to 1/4 inch thickness (on a well floured board) and cut the dumplings into smooth squares and rectangles with a pizza cutter. I'm sure that's not the way James' grandmother did it. None the less I let the dumplings rest sprinkled with flour and let the other half of the dough rest until I was ready to roll more.
Back to the pot. When the sauce had thickened to my liking (just barely coating the back of a spoon but not too thick as the dumpling flour would add body to the sauce) I stirred in a 1/2 cup or so of whole milk for a creamy texture, checked the seasoning and brought the liquid to a gentle boil. In went the first batch of dumplings. I covered the pot and let it simmer over very low heat for 10 minutes. These first dumplings -- from what I read -- thicken the sauce. I rolled out the rest of the dough and turned back to the now cooled cooked chicken -- remember the stock we started with -- and pulled meat off the bones in large pieces to add to the bubbling sauce.
After the first batch of dumplings had cooked for 10 minutes I added in the second batch and some chopped parsley along with the chicken, covered the pot and let it simmer for 10 minutes more. Then uncovered I let the stew simmer with very little stirring to not break up the dumplings for about 5 minutes more until the dough was cooked through.
Sprinkling chopped parsley over bowls of creamy stew I wondered if my maiden effort would live up to James' expectations. The rosy memory of a childhood taste.
James didn't say much as he ate, but "Mmmm so good." When he asked for seconds I silently declared that a victory and figured we might just have a new traditional dish for our little family.