What is this? Another post? Holy crap, yes, it’s another post. This was another meal we had over the Memorial Day Weekend. It was a very green meal with green herb risotto and some (leftover) pea puree bruschetta. We even had matcha creme brulee for desert. See? very green!

The risotto was good, but I will confess to adding a tad more cheese that the original recipe called for — mainly a few tablespoons of herbed goat cheese and about twice as much Parmesan. That’s just how I roll.

The bruschetta was an afterthought, a little side-snack and a way to show off these awesome garden radishes that jwa pulled up. Grilled, sliced baguette, toasted and rubbed with garlic, then slathered with a bit of the puree, a half cherry tomato and a sliver of robusto cheese. Drizzled with a little balsamic vinegar and sprinkle some chopped chives (also from the garden) to finish. Surround the bruschetta on the platter with the aforementioned radishes.

Pea puree recipe is here.

Green Herb Risotto
Adapted from a recipe in Bon Appétit (July 2007)
1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh Italian parsley leaves
2 tbsp (1/4 stick) unsalted butter, room temperature
2 tbsp sliced, toasted almonds
2 garlic cloves
6 cups chicken broth
2 tbsp extra-virgin olive oil
1 medium white onion, diced
1 medium orange or yellow bell pepper, diced
1 1/2 cups arborio rice
1/2 cup dry white wine
2-3 tbsp goat cheese
1/2 cup freshly grated Parmesan cheese plus additional for serving
salt & pepper

Blend first 6 ingredients in processor until thick paste forms. You can do this a few hours ahead of time, just wrap up and stick in the refrigerator.

Bring the broth to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm. Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add the onion and bell pepper; sauté until soft, stirring often, about 10 minutes.

Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. You’ll use most if not all of the broth.

Stir in herb paste and the cheeses.

Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside. I garnished with a few chopped green onions and thyme sprigs. A nice drizzle of ilove oil would be good too on top!

I’ll try to get the matcha creme brulee recipe up this week too!

So, this was an experiment of meaty, epic proportions — and it was pretty good too! I was a little concerned about the shrimp being overcooked, but it wasn’t at all. Good job, paella recipe from the cookbook I forgot I had!

I changed a few things — I added garlic, red bell pepper, fennel and oranges. I used sweet Italian sausage instead of chorizo, mainly because I had sweet Italian sausage in the freezer and I didn’t have any chorizo. If you do this, you may want to add a few red pepper flakes for a bit of spice. Also, since the sausage I used was uncooked, I had to cook it longer in the beginning. You know, because it was raw.

On the side: a salad of sliced mangos, sweet onion and cilantro with a dressing of olive oil (3 tbsp), honey (2 tbsp) and lemon (2 tbsp). Add a few grinds of pepper and some crumbled feta cheese too! Also, crusty bread and goat cheese on the side.

Paella, Italian Style
Adapted from a recipe from the cookbook, At Home with Michael Chiarello, this is a half recipe and will feed 4-5 people. For the original recipe, double amounts below to feed 8-10
2 boneless skinless chicken breasts, about 2 pounds total
Finely ground sea salt
Freshly ground black pepper
3 tbsp extra-virgin olive oil
2 sweet italian sausage links, casings removed (you can also use Spanish chorizo, cut crosswise into 1/8-inch slices)
1/2 pound large shrimp, peeled and de-veined
1 3/4 tsp Spanish smoked paprika, divided
1 tbsp whole fresh oregano leaves (plus more for garnish)
1 small yellow onion, finely chopped yellow onion
1 medium carrot, finely chopped carrot
1 red bell pepper, diced
1 small fennel bulb, cored and diced
3 cloves garlic, minced
1 1/2 cups arborio rice
3 cups chicken stock
3 medium tomatoes, chopped
1/2 tsp saffron
Pepperoncini and quartered oranges, for serving

Cut all the chicken into 1 1/2-inch pieces. Season with a little salt and pepper.

Heat the oil in a large ovenproof pot over high heat. When the oil is almost smoking, add the chicken. Cook until well browned on 2 sides, turning once, 6 to 7 minutes total. If using cooked (cooked) chorizo, add it to the pan with the chicken and cook for about 30 seconds. Remove and cover with foil. If using raw sausage, remove the chicken from the pan and cover with foil.

Then, add the sausage to the pan and cook about 5-6 minutes. Add to the bowl with the chicken when done. Cover with foil. Next, season the shrimp with salt and pepper. Add the shrimp to the pan, stir once then cook for 2 to 3 minutes total. Remove from the pan and add to the bowl with the other meat. Stir in 3/4 teaspoon of smoked paprika and the oregano. You guessed it, cover it back up with foil to keep warm.

Return the pan to high heat. Add onions, carrots, bell pepper, fennel and garlic. Pour in any accumulated juices from the chicken, sausage & shrimp bowl. Reduce the heat to medium-low. Cook until the vegetables are soft, but not brown, about 10 minutes, stirring occasionally.

Preheat the oven to 350 degrees F. Raise the heat to high under the veggies. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 teaspoon of paprika. Cook for 2 minutes, stirring occasionally.

Add the rice. Stir to evenly coat the grains with oil. Cook for 1 minute. Add the stock and bring it up to a simmer.

Add the tomatoes and stir to incorporate. Sprinkle in the saffron.

Taste and adjust the seasonings, if needed. Cook until the liquid comes back to a simmer. Cover and put the pan in the oven. Cook for 15 minutes. Remove the pan from the oven.

Return the chicken, sausage, and shrimp to the pan. Cover the pan again and put it back in the oven to cook for an additional 10 to 15 minutes until everything is warm.

Serve the paella surrounded with the orange wedges for squeezing. Sprinkle the top with additional oregano and a drizzle of olive oil. Also, serve with a bowl of pepperoncini on the side. I don’t really like pepperoncini, but jwa does.

I cannot believe I’ve only made risotto a handful of times this winter! That is crazy because I luuurve risotto. Maybe the weather is turning all crappy again to inspire me to make more risotto?

Anyway, this is the latest risotto experiment — sort of a Spanish-inspired theme. I’ve just started eating cauliflower and I am trying to throw it into as many dishes as possible. Cauliflower in 2007/2008 is like the spinach of 1995.

I think cauliflower is the last vegetable I have left to develop a liking for…er, okay, wait, still not crazy about beets. And I have tried…but that’s a different story.

So, cauliflower is very good roasted, which is how this recipe starts. Roasting is always a good place to start. After the roasting, there is sauteing, stirring, melting and then eating.

Cauliflower Risotto with Saffron, Pancetta and Manchego
1 head of cauliflower, cut into 2-inch-wide florets
2 tbsp + 1 tbsp olive oil
2 tbsp grated Parmesan cheese
salt and pepper
1/4 cup pancetta cubes
1 small onion, diced
2 cloves garlic, minced
1 large sprig of rosemary, leaves removed and chopped
1 pinch saffron threads
1 cup arborio rice
1/2 cup of white wine
4 cups chicken stock, simmering
1/2 cup manchego cheese, grated (you can also sub different cheeses — Parmesan, feta, gruyere, goat cheese, I think they’d all work just fine)
Garnish: more chopped rosemary, grilled shrimp

Preheat the oven to 425 degrees. Toss cauliflower with oil, parmesan, some salt and pepper in a large bowl. Spread evenly on a baking pan and roast in upper third of oven, stirring occasionally, until golden, 25 to 30 minutes. Set aside.

Now, heat up a big pot and add the remaining olive oil and the pancetta cubes, onion and garlic. Cook for about 2-3 minutes and add the rosemary and saffron.

Next comes the rice. Add that to the pot and stir to coat in the oil and pancetta-y goodness. Add the wine and stir until it is mostly absorbed. Then, start adding the simmering broth (about 1/3 a cup at a time), stirring, adding more when the liquid in the risotto pot is almost absorbed.

When you’ve gone through about half the broth, add the cauliflower (do not forget the golden Parmesan bits!) and continue to add more broth as it cooks. On your last addition of broth, add the cheese. And stir while it melts. Taste and salt and pepper as needed.

Serve in bowls with more chopped parsley duh, I meant rosemary, as a garnish and grilled shrimp on the side if desired. And really, who doesn’t desire grilled shrimp on the side?

Red wine and bread on the side is also quite nice! Oh, hell, get a plate of green olives too…

The original recipe called for vanilla soy milk. We didn’t have any so I used fat-free milk plus some vanilla and a bit of honey. I also messed up the ratio — I was doing a half recipe and I accidentally did not halve the whole wheat flour, which was actually no problem. The batter looked and worked just fine. In fact, if I had used the amount of flour that the recipe originally called for, I think the batter would have been too runny. So, the recipe below is exactly how I made my pancakes. Double the whole recipe to feed more than 2-3 people.

Taste-wise, I really enjoyed these. The ginger-peach green tea added just enough flavor in the background to make them interesting, while the texture was rather light and fluffy. These are, of course, healthy pancakes and you can kind of tell that while eating them. So, just, uh add a side of bacon and you’re in business. Oh! And fruit. Fresh fruit. See, healthy again!

Heart Healthy Oatmeal Green Tea Pancakes
Recipe adapted from one appearing in the Orlando Sentinel, which in turn was adapted from WomenHeart’s All Heart Family Cookbook: Featuring the 40 Foods Proven to Promote Heart Health by Kathy Kastan, Suzanne Banfield and the members of WomenHeart
3/4 cup fat free milk
1 flavored green tea bags or 1 tsp loose leaf tea — for this I used Stash ginger peach green which was very good (here’s the loose leaf version)
1 tbsp honey
1/2 tsp vanilla
1 cup old-fashioned rolled oats
1/2 cup buttermilk
1 tbsp canola oil
1 egg
1/2 cup whole-wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt

Bring the milk and honey to a light simmer (you do not want it to actually boil at all) on medium heat.

Remove from heat and add the tea bag or the loose leaf tea in an infuser. Let steep 3 minutes. It will smell very good. You will be tempted to drink some but don’t — you need the green tea milk for the pancakes! Discard tea bag or remove infuser. Press on tea to get all of the milk out.

Add the vanilla and stir. Cool the tea/milk mixture to room temperature. Stir the infused milk into the oats and let stand 15 minutes.

Whisk together the buttermilk, oil and eggs. Stir in the oatmeal mixture, flour, baking powder, baking soda and salt.

Coat skillet with nonstick cooking spray. Place on medium-high heat. Drop batter by 1/4 cups onto the griddle. Cook 2 minutes, or until bubbles appear on the top and the edges begin to look dry. Turn and cook 1-2 minutes, or until lightly browned.

Serve with maple syrup and fresh fruit. Or, as mentioned earlier, bacon.

This makes a great weekend breakfast and will definitely give you enough energy to trudge all over Mt Tabor Park for a nice, if a bit chilly, 2.5 mile walk.

Spinach Gratin on the holiday table

Looking for something to do with a gallon of whole milk? Well, today’s a two-fer. Sure, the holidays are over and so is the time for cream and non-non-fat milk, but if you do choose to splurge anytime soon, here are two really good recipes to make and enjoy. Add a roast chicken to the mix and you have a whole cold weather meal.

The Spinach Gratin is from Ina Garten and the rice pudding is from Giada Delaurentis aka: Little Big Head.

Spinach Gratin
(works well halved)
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted
1 package button mushrooms, sliced (10-12 mushrooms)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and mushrooms, saute until soft, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot. Leftovers? Use it to make a decadent spinach lasagna by alternating noodles, red sauce and your spinach mixture. Top with extra red sauce and mozzarella.

Next, this is an awesome dessert. The orange/vanilla combo gives it a really great dreamsicle quality. If you don’t have dark rum, you can use some grand mariner. The risotto rice makes it extra creamy.

Vanilla-Orange Rice Pudding
5 cups whole milk
2/3 cup Arborio rice or other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum or Grand Marnier liqueur
1 teaspoon grated orange peel

Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, alcohol, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to 10 minutes longer.

Spoon the rice pudding into bowls. Serve warm or cover and refrigerate until cold, about 5 hours.

Snow!
Whoo! It’s snowing in Portland! We have about 2 inches so far and we’re supposed to have snow until 4pm today. How high will the accumulation be then? I made it into work (took 60 minutes instead of 30 on the Hawthorne bus). But, will I make it home tonight? Perhaps I will be walking. We’ll see. When I get home, I’ll have some snow photos of downtown and the SE!