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Corned Beef and Cabbage Risotto for St. Patrick’s Day

Corned Beef and Cabbage Risotto for St. Patrick's Day

As promised, here’s another St. Patrick’s Day recipe (although it’s about a day later than I was hoping to post it). Luckily, there’s still plenty of time to plan on making a risotto like this for Friday’s (or Saturday’s, Sunday’s) dinner. If you are really smart, you will get a little extra corned beef and make yourself a sandwich at a later date — I was not smart. Learn from my mistake.

This is the second time I’ve used cabbage in risotto and I think it works very well — especially if you let it get a little color before you start adding broth.

On the side, we had a large arugula salad and, although we didn’t have any, some crusty bread or even Irish Soda Bread would be great too. Erin Go Bragh.

Corned Beef and Cabbage Risotto for St. Patrick's Day

Corned Beef and Cabbage Risotto for St. Patrick's Day

Corned Beef and Cabbage Risotto for St. Patrick's Day

Corned Beef and Cabbage Risotto for St. Patrick's Day

Corned Beef and Cabbage Risotto
Serves 3-4
4 cups vegetable broth
2 . . . → Read More: Corned Beef and Cabbage Risotto for St. Patrick’s Day

Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Update: Voting will start on February 14th and run through February 28th. You can vote for me here at Lamb Lover’s Month!

Recently, I was asked to participate in the American Lamb Board’s Dinner for Two Recipe & Photo Contest, which is a absolute treat because I really do love lamb. Even more awesome, is that they sent me some lamb to use in developing a recipe for this contest. Seriously like Christmas. Delicious, lamb-filled Christmas. Or, Valentine’s Day, actually, since the theme of this contest is Dinner for Two.

The idea here is that you and the companion of your choice can make this meal for a lambtastic and romantic (or completely platonic) meal. And honestly, this would make a great Valentine’s Day meal — and I’m not just saying that because I want to win. No, really…

There are a lot of components here, but it’s all pretty manageable even for a week night. After getting home from work, just start with getting the tomatoes ready to go in the oven and you can roast those whenever. Rub the lamb with the smoked paprika. Start . . . → Read More: Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Farrotto with Sausage, Sun-Dried Tomatoes and Saffron

Farrotto

It’s Farro! Farro is a type of wheat (grown mostly in Italy), that is like a spelt, but should be soaked before cooking. After cooking, it retains a nice, chewy texture. You can do a lot of fun things with it like make salads, add it to soups and use it for risotto — farrotto! This is made pretty much exactly like a risotto, you just have to soak the farro first.

The original recipe stirred in some butter at the end, but I used goat cheese. Because, why use butter when you can use cheese? This could also totally be made without the sausage if you wanted to keep it vegetarian (and use vegetable broth, of course). Maybe add some chopped bell pepper or something. Go crazy.

Farrotto with Sausage, Sun-Dried Tomatoes and Saffron
Adapted from a recipe in the New York Times, serves 4
1 1/2 cups farro
5 cups vegetable or chicken stock
1/2 tsp saffron threads
1 tbsp extra virgin olive oil
2 Italian sausages, casings removed (pork or chicken)
1 medium leek, rinsed and cleaned, white and light green parts chopped
3 large cloves garlic, minced
1/2 teaspoon fennel seeds
8 soft sun-dried tomatoes, not in oil, slivered
1/2 cup dry red wine
Salt and ground . . . → Read More: Farrotto with Sausage, Sun-Dried Tomatoes and Saffron

Millet Risotto with Butternut Squash, Goat Cheese & Leeks

Millet Risotto

So, hey, here’s something fun to do with millet! It’s kind of like risotto (except, not really), but it is creamy and delicious. And, you don’t have to stir it continuously like real risotto. Just simmer under a cracked lid, stirring every so often.

I was actually surprised at how good this was. I think jwa was too. You know, I think he’s kind of humoring me with all the new, out-of-the-ordinary grains and stuff, but this one he really liked. He seemed pleasantly surprised by that.

Sorry, I don’t have a good image of the roasted butternut squash, just believe me, it was there and I roasted it. Also, it’s very apparent that I really need to replace my one burnt out light above my stove top. Buying an appliance bulb tomorrow, I think, because one light bulb there just isn’t enough for good pictures.

Oh yeah, so cooking it this way (lid askew, stirring occasionally), was not actually one of the ways to cook millet that was discussed in class. But, you know, I like to live dangerously and it seemed to work out pretty well. I’m calling it for this is an okay . . . → Read More: Millet Risotto with Butternut Squash, Goat Cheese & Leeks

Risotto All’Arancia Con Carote (or Orange Carrot Risotto)

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. . . . → Read More: Risotto All’Arancia Con Carote (or Orange Carrot Risotto)