Cooking to Impress - Basic Risotto

I have been a bad blogger. I have been having a simultaneously very lazy and very busy summer and one of the things I've been lazy about is keeping up here. I also haven't been doing anything very exciting in the kitchen, so that could be a contributing factor, but mostly I've been lazy about posting.

This post is actually regarding a meal I made back in early May, but, unless you live in one of the places in America where you shut down your kitchen for three months due to heat exposure, it applies year round.

See, to me, Risotto is another one of those foods that are my favorite kind of food to make. It is both comforting and luxurious, homey and foreign, and impressive yet exceptionally simple to prepare. Risotto is also a very sexy food, the first time I ever made risotto was to impress a date. When the mood strikes I still make a mean risotto, and even if I'm only impressing myself, I'm worth it.

The most important thing to remember about risotto is to keep stirring so it won't stick. Risotto is infinitely adaptable. In the past I have made pink risotto with red wine and leftover lamb, and while writing this up I thought of trying a fall risotto with chicken, apples, and a sweeter white wine. As long as you keep in mind allium (onion/leek), acid (wine/lemon juice - I may have used tomato juice and some vinegar in the past), stock (to be really traditional add saffron to the warming stock), and grain (this technique can actually be applied to almost any whole grain) everything else is up to the imagination.

Basic Risotto
Joy of Cooking's recipe for Simplest Risotto (Risotto In Bianco) with notes for adaptation and additions.

1-2 Tbs butter or olive oil (or combination), plus 1/2 Tbs butter to finish
1/2 medium onion, diced or 2 small leeks, cut into thin 1/8" half moons
4 cups stock, chicken or veggie
1 cup Italian rice or standard, medium grain white rice
1/4 dry white wine or lemon juice
1/3-1/2 cup grated Parmesan cheese
salt and pepper to taste

Optional: 1-2 cups chopped, in season vegetables, cooked meat or seafood (great use for leftovers), additional cheese (great use for odds and ends left in the fridge), herbs, or chopped nuts


1) Heat the butter or oil in a large heavy pan and soften the onions or leeks. Sauce or saute pans both work, I like to use a deep 10" frying pan with curved sides (like a pseudo wok).

2) Heat the stock to a simmer and set aside.

3) To the butter/onion combination, add the rice and cook over medium. Stir continuously until the rice becomes translucent and you can see a white spot in the center or the rice.

4) When the rice is ready, add the wine and continue stirring. If using lemon juice, reserve until after adding stock.

5) Continuing to stir, begin adding stock approximately one cup at a time. Wait until all of the liquid is absorbed before adding the next cup. After the first three cups add the last of the stock 1/4 cup at a time. Rice is ready when it still has a little tooth to it. (This will take approximately 20 minutes)

6) If adding lemon juice, stir in now and let it absorb briefly. Fold in butter and Parmesan cheese. Add in other additions now as well and season to taste.


Notes on seasonal vegetables*:
Spring: parboiled/shelled favas, asparagus, spinach, peas;
Summer: basil, corn, tomatoes, squash, green beans;
Fall: hard squash, mushrooms, sweet potatoes;
Winter: kale, leeks, brussels sprouts

*depending on the vegetable, items may need to be pre-cooked before being added to the risotto. Prepared peas or favas can be added without further prep, asparagus/ may need to be steamed or sauteed depending on sized of pieces and thickness of stems, hard squashes will need to be cooked until soft. Some or all of heartier vegetables can be cooked with the risotto instead of being added at the end.

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Shades of Green

This slaw is just so good it would be cruel of me not to share. Cool, crisp, and fresh, it was the perfect foil to Sunday's dark, sweet, savory mole.

I hesitated to share this recipe because I didn't really do anything to it. But the fact of the matter is is that it is so simple and well crafted there isn't really anything to do to it. The only difference in the version I made versus the original recipe is that I used green cabbage instead of red (the store was sold out of red). I'm also including the size cabbage you should use, because a 'head' of cabbage can vary quite a bit.

Without further ado, Green Onion Slaw.

Green Onion Slaw
Recipe by Bobby Flay via Smitten Kitchen

Notes: Onion and cabbage can be prepped ahead of time and held in the fridge. The dressing will separate so it should be made just before serving as per SK's suggestion, though the ingredients can be measured/prepped ahead(chopping green onion, removing serrano stems). Leftovers can be kept a day or two in the fridge and retain flavor, but the dressing will separate and the texture will become less smooth.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles, whole (do not de-seed), stems removed
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head cabbage, finely shredded (red or green, 1.5-2 lbs)
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.

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Veggies with Flair

Not to get to stereotyped here on The Rose on Fire, but I thought that in honor of Cinco de Mayo I would post the instructiones for enchiladas. My most recent batch was vegetarian and sinfully delicious.



The best part about enchiladas is that they are so adaptable, and adaptable is my favorite kind of recipe. This time I used spinach, corn, black beans, and green sauce. Next time I may use chicken, cheese and red sauce. Vegetables, meat, cheese, sauce, the possibilities are endless.



These are great for a party or a potluck, but are easy enough to be weeknight meal friendly. If you aren't making these to share you will receive the added bonus of leftovers. Don't feel too bad when you then find yourself the envy of the lunchroom. It's the little things that help you make it though the day.

Veggie Verde Enchiladas

This is really more of a method than a recipe. I am giving the specifics for the batch that I made but switch out any of the ingredients you like. Each enchilada will hold a just over a quarter cup of filling.

12 standard sized corn tortillas, yellow or white
1 15 oz can of green enchilada sauce
2 small onions (or 1 medium, or 1/2 large), 1/4 dice
3-4 cloves garlic, crushed
2 jalepenos, fine dice
10-16 oz (1 1b) spinach
1 15 oz can of black beans, drained and rinsed
1 7.5 oz can corn kernels, drained
1 tsp chile powder
8 oz cheese
Oil, vegetable, canola, or corn

Extras:
Cilantro
Salsa
Guacamole or Avocado
Sour Cream or Plain Yogurt
Black Olives

Create the filling
1) Begin to soften the onion over medium heat with a tablespoon or two of oil in a large frying pan. When onions begin to turn translucent, add garlic and jalapeno cook until all ingredients start to soften.

2) Add cleaned (and torn if necessary) spinach in large handfuls and cook until thoroughly wilted. Turn off heat.

3) In the frying pan if large enough, or in a large bowl add drained and rinsed beans and drained corn kernels to the spinach mixture and thoroughly combine.

Build the enchiladas
4) Spread a little oil and enchilada sauce on the bottom of a 13x9 baking dish. A couple heavy handed table spoons of each, to give yourself a base.

5) Heat a few more tablespoons of oil in a clean frying pan. Dip a tortilla in the oil (heated) for a few seconds on each side to soften it. The tortilla should be pretty pliable, but not falling apart. This may take some trial and error.

6) Place the heated tortilla in your baking dish flattened out and spread approximately 1/4 cup of the vegetable mixture somewhat evenly in a line across the center of the tortilla. Sprinkle on slightly less than a tablespoon of cheese.

7) Roll the tortilla around the filling and rotate so it lies seam side down. The rolls should be tight, but not too tight. You don’t want the filling to come out, but you don’t want the tortilla to break either.

8) Repeat steps 5-7 until your pan is filled.

Bake
9) Finish the pan by pouring your sauce (warmed a little is good) over the pan of enchiladas (make sure it is well covered, it is okay if you don't use the whole can). Sprinkle your remaining cheese on top.

10) Bake in the oven at 350F until the cheese is bubbly and melted and the edges turn a little brown.

Serve with your choice of toppings including cilantro, salsa, avocado, olives and/or sour cream. Leftovers can be reheated in the oven or microwave, or they can be pan-fried the next day and eaten for breakfast.

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And Sometimes You're Just a Flaming Ball of Gas

There is no recipe tonight as I am turning in early to be fresh for Wondercon tomorrow. I feel like I have reached a right of passage of nerdom - my first con. I could almost cry (JK). So point is, I'm taking it easy. I posted a link this morning and I've got a little story for you tonight.

I've said it before and I'll say it again, Martha I am not. My first ever blog recipe was almost foiled (twice) because once because I left the onions burn while I was prepping other ingredients and once because I let it go too long in the braise while I was taking a bubble bath and a bit too much liquid cooked away.

I recently found a recipe for tomato sauce with which I am completely enamored. Its ridiculously simple - three ingredients - and it tastes amazing. It is also easily adapted to make some of the best tomato soup you will ever eat. The first time I made the sauce however I decided to cut the recipe in half so that it didn't make too much and because I only had half of the called for tomatoes.

I didn't account for the fact that half as much liquid probably wouldn't stand up to the required simmering and that perhaps I ought to add a bit of water to compensate. Setting my stove top as low as it could go, I put a lid on my pot and - here is where the learning experience will come in - I walked away. I thought it a bit odd that I could no longer hear the soft plop plop plopping of its thick simmer and that there was perhaps a faint sizzle, but I didn't think too much of it until I got the smell. The very distinctive smell of burnt food. Not just any burnt food, but burnt tomatoes and all their now "caramelized" sugar.

When I grabbed the pot off the fire I was pleased to see that it was just the edges and bottom that suffered. Without scraping the pot at all so as not to scrape up any burnt bits I poured the salvageable portion of the sauce into a clean pot and added a bit of water to thin it out. I did remember (barely) to snap a picture though before fully washing my new favorite stainless steel sauce pot.

Don't do what Janey Don't does do kids, and remember to pay attention in the kitchen! This time it was burnt tomatoes, but you never know when it may be a fingertip. Safety first!

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Sad Veggie Soup

I don't hold back on here so I am going to show you something most bloggers wouldn't, and its not going to be pretty. These veggies came out of my fridge on Friday. Before that they came from my CSA - three weeks ago.



Admit it, you've seen vegetables like this in your fridge. You bought them at the grocery, or the farmer's market, or were gifted with over abundance from a friend's yard and had the best of intentions that they would soon be a part of a delicious meal. But then work happens, and life happens, and take-out happens, and newer, fresher vegetables happen and suddenly you open up the vegetable drawer and find those sad, limp, brown around the edges shells of their former selves.




Not to worry though, these veggies may be sad now, but they will perk right up with a little tender loving care and a quick trim from a sharp knife. If you really needed to sharpen them up a quick shock in ice water can also help out, but for our purposes today I don't think that's necessary.



This recipe isn't much of a recipe. It is, as many of the things I cook are, extremely flexible and much more of a rough guide. I used leek, potato, and romanesco because its what I had.



If you have broccoli, cauliflower, spinach, mushrooms, corn, asparagus, or celery I am pretty sure it would work just as well. Just try to keep like veggies together, and go with your gut as to what would taste good. Corn and pepper would work well together for example.



Milk doesn't necessarily go with every combination, so you may exclude it if you like. If you don't use a starchy vegetable, like potato, you can thicken your soup with a mix of equal parts flour and butter (try one tablespoon of each to start) mashed together and mixed in to the hot soup after it has been pureed in the blender.




Sad Veggie Soup
2 Leeks, greens and any wilted layers removed
1 Small Head of Romanesco, trimmed
1 Medium Potato
3/4 cup Milk
1-2 tsp Dijon Mustard
Olive Oil
Salt
Pepper
Chile Powder
Jerk Seasoning*

*My Jerk mix is predominantly thyme with sugar, salt, allspice and chile. The combo added oomph to my soup that I wasn't getting, and worked with my veggies. Feel free to add whatever flavors float your boat and will go with your veggies. Rosemary, thyme, oregano, basil, and any of the other green herbs are good places to start.

1) Clean and prep the vegetables. Wash, trim off any wilted or brown areas, and cut into smaller pieces to speed cooking.
2) Cook your veggies. Drizzle the leeks and romanesco with olive oil, salt and pepper liberally, and roast at 425 degrees for 15-20 minutes. Cook the potato in a sauce pan with the milk and enough water to cover the potatoes. Simmer over medium heat until fork tender, approximately 10-15 minutes.
3) Blend the soup. Put the potatoes, leeks, and romanesco in a blender with a few splashes of the potato cooking liquid, enough to lubricate the mix. Go slowly, pulse on a lower setting before adding more liquid and speeding it up. Be careful as hot liquids expand in the blender and may explode or cause injury. Add liquid and blend until soup reaches the desired consistency.
4) Season and Serve. Add the blended soup back into the potato pot and season to taste with mustard, chile powder, jerk seasoning, and additional salt and pepper. Enjoy.

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