Yes, millet. Funny, because I had never tasted millet before taking this cooking class at Bob’s Red Mill — in fact, I didn’t even know they had cooking classes. But they do! If you’re in pdx, you should check one (or four) out!

Millet is a grain that, in this country, is used most often for bird seed but you should eat some too. It’s really good. I thought it was kind of couscous/rice-like grain and it would work well in a salad or a side dish or something like that. My big experiment Sunday night is going to be a Millet and Butternut Squash Risotto, so check back for that. Hopefully it’ll be a great success but even if not, it’s hard to go too wrong with a grain, wine, broth, butternut squash and copious amounts of cheese. Something delightful will . . . → Read More: The Wonders of…Millet!]]>

Yes, millet. Funny, because I had never tasted millet before taking this cooking class at Bob’s Red Mill — in fact, I didn’t even know they had cooking classes. But they do! If you’re in pdx, you should check one (or four) out!

Millet is a grain that, in this country, is used most often for bird seed but you should eat some too. It’s really good. I thought it was kind of couscous/rice-like grain and it would work well in a salad or a side dish or something like that. My big experiment Sunday night is going to be a Millet and Butternut Squash Risotto, so check back for that. Hopefully it’ll be a great success but even if not, it’s hard to go too wrong with a grain, wine, broth, butternut squash and copious amounts of cheese. Something delightful will end up in the bowl. And I’ll take pictures of it.

Anyway, the class I took discussed how to prepare millet, either the pasta method (boiling in water, then draining) or the rice method (toasting in a pan with olive oil, then adding water and covering until all the liquid is absorbed). The chef teaching the class, Oregon Culinary Institute’s Dan Brophy, made four dishes during class, which were then sampled by everyone: Millet Tabbouleh, Millet and Black Bean Salad, Millet Flat Bread and Millet and Yellow Split Pea Stew. All were pretty delicious. We also got a handout containing recipes and a big package of Hulled Millet to take home.

Whisking olive oil into the dressing for the Tabbouleh.

Millet Tabbouleh — very good! Colorful and herb-y.

Mise en place for the Black Bean Salad. I think the Black bean Salad was my favorite dish of the class.

Smelling some good smells, no doubt.

A class participant brought in some heirloom tomatoes from her garden to use in one of the dishes. I think they ended up in the Black Bean Salad.

Making Millet Flatbread on a flat top griddle.

Millet and Black Bean Salad, Millet and Yellow Split Peas and Millet Flatbread.

Hmmm, I really liked the flatbread too. Great spices and a good texture!

This was sort of a happy accident in that I had no idea what to make for dinner and then I absentmindedly pulled a magazine from my desk drawer and came across this recipe. After doing a mental inventory of the fridge and cabinet I discovered that yes, I had all the stuff at home and yes, this is what I would be making for dinner. Happy! Accidental? Hmm, well, maybe not.

Anyway, this was very good! Creamy and orangey and cheesey. With healthy carrots on top.

And yeah, you can have fun with the leftovers too. Although, I did bake rather than fry my risotto balls but still quite delicious. Okay, let’s go with the recipe.

Risotto All’Arancia con Carote (or Orange Carrot Risotto) Adapted from a recipe in La Cucina Italiana Magazine — about 3-4 servings) 3 medium carrots, diced 1 large orange 3 tbsp olive oil (divided) 1 shallot, . . . → Read More: Risotto All’Arancia Con Carote (or Orange Carrot Risotto)]]>

This was sort of a happy accident in that I had no idea what to make for dinner and then I absentmindedly pulled a magazine from my desk drawer and came across this recipe. After doing a mental inventory of the fridge and cabinet I discovered that yes, I had all the stuff at home and yes, this is what I would be making for dinner. Happy! Accidental? Hmm, well, maybe not.

Anyway, this was very good! Creamy and orangey and cheesey. With healthy carrots on top.

And yeah, you can have fun with the leftovers too. Although, I did bake rather than fry my risotto balls but still quite delicious. Okay, let’s go with the recipe.

Risotto All’Arancia con Carote (or Orange Carrot Risotto)
Adapted from a recipe in La Cucina Italiana Magazine — about 3-4 servings)
3 medium carrots, diced
1 large orange
3 tbsp olive oil (divided)
1 shallot, finely diced
2 cloves garlic, minced
1 1/2 cups arborio or carnaroli rice
1/4 cup dry white wine
4-5 cups hot chicken broth (homemade or low sodium)
1/2 cup Parmesan cheese
1 tbsp unsalted butter
Kosher salt, freshly ground pepper and fresh chopped rosemary leaves (plus more Parmesan for garnish)

Steam the carrots until tender, about 4 minutes. Alternatively, you can also saute them in a little olive oil until tender, also about 4-5 minutes. Set aside.

Zest the orange peel with a microplane grater and the juice the orange. Keep the zest and juice separate.

In a heavy bottomed pan, heat 2 tablespoons of the oil over medium heat and saute the shallot and garlic until soft, about 3 minutes. Add the rice and orange zest and stir to coat with oil. Cook about 3 more minutes. Add the wine and orange juice and stir until absorbed. Then, add the hot broth by 1/2 cupfuls, stirring frequently. Wait until each addition is mostly absorbed to add the next.

Add the cheese and butter to the last addition of broth. Stir and season with salt and pepper. Let that last addition of broth cook down until the desired consistency. You may not use all the hot broth. Start tasting for doneness when you have about 1/3 of the broth left to add).

To serve, spoon risotto out into bowls and make a small indentation in the center of each. Add the carrots there and sprinkle it all with the chopped rosemary and a small drizzle with remaining olive oil. Garnish with more cheese if desired.

Leftovers?

Make Risotto Balls! (Arancini)
Take any leftover risotto and form little balls (I also added some chopped green onions and cilantro to mine — leftover from brunch), hiding a bit of mozzarella or goat cheese in the middle.

Chill to firm and then roll in a beaten egg and coat in breadcrumbs (I used panko).

Preheat your oven to 425 degrees F and spray a lined baking sheet with canola or olive oil spray. Lay the risotto balls on the sheet and spray with more oil. Bake about 30 minutes. Flip them over once, about half way through cooking time.

Let cool briefly and then devour!

Goat cheesey interior goodness…

Oh, wow, having a cold is horrible. It’s been so long since I’ve been sick, that I couldn’t really remember how annoying it is to be under the weather. But, last weekend it all came back to me. It started with a lump in the throat and then the fun continued on from there — fever, chills, stuffed up nose, aches, pains, coughing. Grr! And to top it all off, this cold started while we were on a previously-had-to-be-postponed trip to Seattle to see the Battlestar Galactica exhibit.

Luckily, it’s been about six days now and I think I’ve mostly recovered and ohmygod!, am I sick of canned soup. By the way, you know you’re sick when canned soup sounds good (and you have absolutely no interest in making soup — an endeavor you normally love).

So, here’s to good health! Let’s celebrate with some tasty, . . . → Read More: Risotto with Savoy Cabbage and Chicken Sausage]]>

Oh, wow, having a cold is horrible. It’s been so long since I’ve been sick, that I couldn’t really remember how annoying it is to be under the weather. But, last weekend it all came back to me. It started with a lump in the throat and then the fun continued on from there — fever, chills, stuffed up nose, aches, pains, coughing. Grr! And to top it all off, this cold started while we were on a previously-had-to-be-postponed trip to Seattle to see the Battlestar Galactica exhibit.

Luckily, it’s been about six days now and I think I’ve mostly recovered and ohmygod!, am I sick of canned soup. By the way, you know you’re sick when canned soup sounds good (and you have absolutely no interest in making soup — an endeavor you normally love).

So, here’s to good health! Let’s celebrate with some tasty, creamy risotto!

This was a dish born out of having half a head of savoy cabbage leftover from making lamb cabbage rolls and having no idea whatsoever what to do with that half a cabbage head. Make more cabbage rolls?? It was starting to look like that when I found this recipe online.

This was very good and comforting, with just a bit of heat from the chicken Sicilian-style sausage I used.

Risotto with Savoy Cabbage and Sausage
risotto con verza e salsiccia…Adapted from La Cucina Italiana Magazine
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1/2 Savoy cabbage, cored and thinly sliced
1 small onion, finely chopped
2 chicken Italian sausages, removed from casings
1.5 cups Arborio rice
1/2 cup dry white wine
5 cups lower-sodium chicken broth, heated to a simmer
1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
1/4 cup chopped Italian parsley
Salt and Freshly ground black pepper

Heat oil in a large pot over medium-low heat. Add cabbage and onion; cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add sausage and stir to combine. Add rice and cook, stirring constantly, for 5 minutes.

Add wine and 1 cup broth; cook, stirring, until liquid is mostly absorbed, about 7 minutes. Add 1/2 cup more broth and cook, stirring, until mostly absorbed.

Repeat, adding liquid in 1/2 cupfuls, until rice is tender yet still slightly firm to the bite (you may not use all the broth).

Stir in the tablespoon butter, most of the parsley and the cheese. Taste. Add a bit more cheese. (Repeat that last step a few more times). Season to taste with salt and pepper and serve immediately, garnishing with the leftover parsley. About 4-5 servings.

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 . . . → Read More: The Very Green Meal (Featuring Risotto & Pea Puree)]]>

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). . . . → Read More: Sunday Night Paella, Italian Style]]>

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.