Fresh Herb Risotto

Risotto sums up all that I love about starch. Hot, creamy, slightly chewy yet soft rice cooked long enough to soak up the flavors of everything else you put with it. My favorite is a wild mushroom risotto, which I will post on this site someday, but I had a bunch of fresh herbs from the market and thought I'd try this with the remainder of my arborio rice. I found it while perusing the NY Times "Recipes for Health..." Risotto=healthy? Ok! You won't hear me argue that one!


Ingredients
7 cups chicken stock
4 cloves garlic, minced
4 cups fresh herbs, finely chopped (I used parsley, chives, dill and tarragon, but feel free to throw in whatever you prefer or happen to have on hand)
2 tbsp. olive oil
1 small onion, finely chopped
Salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
Zest and juice of half a lemon
1/2 cup grated Parmesan cheese


Ingredients
1. In a medium saucepan, bring the chicken broth to a simmer.
2. Chop the herbs and garlic. Add 1/4 of the garlic to the herbs, and set aside in a small bowl.

3. In a Dutch oven or large, heavy-bottomed pot, heat olive oil over medium heat.
4. Dice the onion and add to the oil, along with some salt. Cook until tender, about three minutes.
*Note: do not brown the onion, as it will affect the flavor of the finished product.

5. Stir in the rice and three cloves of minced garlic. Stir until the rice is coated with oil and begins to crackle.
*Note: it may not look like a lot of rice at first, but trust me - it's really going to fluff up.

6. Add the wine and cook, stirring, until absorbed.
7. Add 1 1/2 ladles of hot chicken stock so that it just covers the rice. The stock should be bubbling, not too slowly or too quickly.

8. Once the stock is absorbed, add another 1 1/2 ladles of stock. Repeat this process until all of the stock is gone and the rice is creamy. This usually takes about 25 minutes.
9. Zest and juice a lemon, and freshly grate some Parmesan cheese.
10. Add the herb/garlic mixture you set aside previously, as well as a little salt, black pepper, and the lemon zest and juice. Remove from heat and stir rapidly until well-combined.
11. Serve hot, perhaps following a light salad to tie you over while the risotto cooks away.

Pretzel Rolls

The local farmer's market has a vendor that sells amazing pretzel bread. For a long time, I've bought one a week, though it usually doesn't last two days! It's salty yet sweet, soft with a great bread-y texture. It's really the most perfect pretzel bread I've ever had.


I've hunted the internet to find the recipe, but to my misfortune, it's not there. Guess some good things need to stay a secret, right? But I did find this recipe for pretzel bread at smitten kitchen, and it was not only easy to make but very, very tasty.


Ingredients
2 3/4 cups bread flour
1 envelope active dry yeast
1 tsp. salt
1 tsp. sugar
1 cup + 2 tbsp. hot water
Cornmeal (*optional)
8 cups water
1/4 cup baking soda
2 tbsp. sugar
1 egg, beaten
Coarse sea salt


Directions
1. In a large mixing bowl, combine the flour, yeast, 1 tsp. salt and 1 tsp. sugar.
2. With the mixer on, gradually add the water until it forms a smooth, elastic dough.
3. Knead bread with your hands for a couple minutes on a floured surface.
4. Wipe out the mixing bowl, lightly grease it with olive oil and return the kneaded dough to the bowl, turning so the entire dough is coated in oil.

5. Cover with plastic wrap, then a kitchen towel and let rise for one hour (or until doubled in size).
*Note: be sure to keep the bowl in a warm, draft-free place to ensure that the dough rises properly.

6. Meanwhile, prepare a baking sheet by lining it with parchment paper and sprinkling it generously with cornmeal. Set aside.
7. Once the dough is risen, punch it down and knead it by hand for five minutes on a lightly floured surface. You will notice the dough getting more smooth as you knead.
8. Cut the dough in half, then half again. Then, cut each quarter in half. This will give you 8 generously sized pretzel rolls.
9. Form the eight pieces into rolls by molding them with your hands. Place the rolls on the baking sheet and cover with a kitchen towel. Set aside and let rise 20 minutes, or until nearly doubled in size.

10. Meanwhile, preheat the oven to 375 degrees. Also, bring the 8 cups of water to a boil in a large pot over medium-high heat.
11. When the dough has risen a second time, use a serrated knife to cut an "x" onto the top of each roll. Don't hesitate to really cut here - do it like you mean it!

12. Once the water is boiling, add the baking soda and 2 tbsp. of sugar. Don't be alarmed when the water boils up like a science experiment - it's supposed to do that! The water mixture is going to seal the rolls and keep them moist and delicious on the inside while providing that crusty pretzel outside we expect from these little gems.
13.With the water boiling, place four of the rolls in the water and cook for 30 seconds on each side (1 minute total). Remove with a slotted spoon and return to the lined baking sheet, "x" side up.

14. Repeat step 13 with the remaining four rolls.
15. Once the rolls have been boiled, you'll notice they begin to form a hard outer seal. Brush them with the beaten egg (combined with a little water) to ensure that they bake up nice and golden-pretzel brown. Quickly sprinkle (generously) with coarse sea salt.

16. Bake rolls for 25 minutes or until golden brown.
17. Let cool for 10 minutes on a wire rack. Serve them hot or at room temperature - they will keep for a day uncovered at room temperature.
*Note: if you cover them or refrigerate them, the salt on top is going to suck out the moisture from the rolls and you'll be very displeased. If in leaving them out they get a little hard, just heat them quickly in the microwave or under a broiler and serve.

**I served these for a dinner party alongside steak, corn and a summer salad...oh, and some apple pie for dessert!

Filet Mignon with Roquefort-Chive Sauce

Aside from not being allowed to have a grill on my little balcony, I'd be clueless (and scared) if I was able to have a grill but had to light it, use it, etc. It's definitely not my forte. So when I found this recipe for filet mignon from Barefoot Contessa and it didn't involve the grill, I was pretty excited. I was even more excited when I took the first bite and it was de-lic-ious. Tender and juicy on the inside, salty and crusted on the outside... just a few adaptations to the original recipe I found.


Ingredients
*Note: can be adapted based upon how many filets you are making.
3 filet mignon
3 tbsp. vegetable oil
2 tbsp. sea salt
2 tbsp. peppercorns (I have a peppercorn blend, which provides a nice mix of flavor, but you can use black peppercorns if that's what you have lying around)
1 tbsp. coriander seeds
1/2 tsp. dried mustard
Sprinkle of crushed red pepper flakes
3 tbsp. unsalted butter, at room temperature


For the sauce:
 1 1/2 cups heavy cream
2 oz. Roquefort cheese
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh chives, minced


Directions
1. Preheat oven to 400 degrees.
2. In a large Dutch oven or cast iron skillet, generously cover the bottom with olive oil. Heat over high heat until smoking, about five minutes.
*Note: you want the oil really hot so it sears the meat right away. It helps form the peppery crust that tastes oh-so-good.
3. Meanwhile, coarsely ground the salt, peppercorns and coriander seeds with a mortar and pestle.
*Note: you can also process them in a spice grinder, but I like to do it manually to ensure that nothing is too finely ground.
4. Add the mustard and crushed red, and stir to combine. Place on a flat plate so you can easily coat the steaks.

5. Pat the steaks dry with a paper towel and thoroughly rub 1 tbsp. vegetable oil on each.

6. Roll the filets in the peppercorn mixture on all sides, including the top and bottom, pressing lightly to evenly coat all sides.
7. When the oil is hot, add the steaks and sear them evenly on all sides for two minutes each (totaling about 10 minutes).
*Note: use some tongs for this, as the oil is going to pop as soon as it touches the meat.

8. When the searing is complete, you'll notice the steak has a dark crust. This is a good thing! Remove the steaks to a clean surface and remove the excess oil from the Dutch oven.

9. Add just a touch of olive oil and return the steaks to the Dutch oven. Top each with 1 tbsp. of butter.

10. Bake uncovered in the oven for 8 minutes (for medium...less or more depending on your preference).
11. Remove to a plate, cover and let set for 10 minutes to allow the juices to redistribute.


For the sauce:
1. In a small saucepan, bring the heavy cream to a boil. Cook on a low boil for 20 minutes, stirring occasionally.
2. Remove the pan from the heat and add the salt, pepper, chives and cheese. Whisk rapidly until the cheese is completely melted.
3. Serve hot on top of the filets. 

Roasted Sweet Corn with Chili-Lime Butter

Okay, people. Have you ever had Mirai sweet corn? It's been selling like mad at the farmer's market, and I'm hooked. It's a super sweet corn on the cob that tastes good cooked just by itself, with nothing added.


But when I think of corn on the cob, I think of salt and butter, too. So when I recently roasted some corn (in the easiest method possible...see below), I adapted a recipe for chili-lime butter from Tyler Florence. The result=delicious!


Ingredients
6 ears sweet corn, in their husks
1 1/2 sticks unsalted butter, softened to room temperature
1 tbsp. chili powder
Zest of one lime
1/2 lime, gently squeezed
Salt and black pepper, to taste


Directions
1. Preheat the oven to 350 degrees.
2. Place the corn (husks and all) on the oven rack and roast for 40 minutes.
3. Meanwhile, in a small mixing bowl, combine the butter, chili powder, lime zest and juice, salt and pepper. Mix with a fork until well combined.
4. Remove from oven with mitts or tongs and let sit for a few minutes on the counter.
5. Cut the ends off each cob and peel away the husks.
*Note: the silk will be moist, so it should peel away in chunks (much easier than peeling it raw when all those strings get stuck and you have to peel them one by one).
6. Slather the corn with the chili-lime butter and serve hot.
7. Oh, and lick your fingers! 

Don't waste all that good stuff!

Bloody Mary Tomato Salad

Summertime salads can get monotonous...tomatoes, cucumbers, onions, some fresh herbs...you catch my drift. But this salad ratches that up a few notches will some really bold flavors. It's a great accompaniment to a grilled steak or chicken dinner on a hot summer evening, adapted from smitten kitchen.


Ingredients
1/2 medium red onion, finely chopped
3 tbsp. red wine vinegar
3 pints grape tomatoes
5 celery stalks, finely chopped
1/2 cup green olives, finely chopped
2 tbsp. olive brine (from olives above)
2 tbsp. prepared horseradish
1 tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. celery seeds
1/4 cup olive oil
Salt and black pepper


Directions
1. In a large mixing bowl, combine 1 tbsp. vinegar with the chopped red onions and let sit for 10 minutes, stirring occasionally, to soften the kick of the onion a bit.
2. Meanwhile, slice the tomatoes in half, and prepare the celery and olives. 
3. In a mixing cup, whisk together the other 2 tbsp. of vinegar, olive brine, horseradish, Worcestershire, hot sauce and celery seeds.
4. Slowly add the olive oil, whisking as you go, until well combined.
5. Add the tomatoes, celery and olives to the onion mixture.
6. Cover with the olive oil mixture, and season to taste with salt and pepper.
7. Cover and set aside for up to four hours in the refrigerator prior to serving.
*Note: I recommend letting it sit for at least an hour so the flavors have time to combine.

Zucchini Crudo

You'll probably roll your eyes and think "duh!" when I share this next thought with you...but I just started to get into the idea of having a salad before dinner at home. Sometimes, dinner takes awhile to prepare...so why am I not eating a salad while it's getting ready to fend off some of those hunger pains? This is an awesome, easy "salad" type nibble from kiss my spatula. It be good.


Ingredients
1 medium yellow zucchini (or green, but the yellow ones are a tad sweeter)
2 tsp. olive oil
1/2 lemon, juiced
Salt and pepper
1/4 small red onion, very thinly sliced
Fresh sheep's milk feta cheese, crumbled
*Note: you want to use sheep's milk feta...it's much creamier and milder than Greek feta
Parsley and chives, finely minced


Directions
1. Using a mandolin slicer, thinly slice the zucchini into rounds.
*Note: you want these very thin so they can soften up under the lemon juice in the fridge. Because the zucchini will be raw, you don't want it too thick and crunchy.
2. Arrange in concentric circles on a plate, overlapping each round and layer.
3. Season generously with salt and pepper.
4. Drizzle with olive oil and lemon juice.
5. Cover and refrigerate for 30 minutes so the lemon juice can work its magic and soften up the zucchini.
6. Meanwhile, soak the onion slices in the juice of the other half of the lemon. Also, mince the fresh herbs.
7. Remove from the refrigerator and top with red onions, feta and herbs. Serve immediately.

Boranija (Yellow Bean Soup)

As you can tell from the fact that soup has its own category on this blog, I love soup! It's easy to prepare, makes a lot and is great for leftovers. But summertime doesn't often lend itself to images of warm, hearty soup simmering on the stove for a couple hours, right?


Wrong! This Serbian yellow bean soup, courtesy of my Serbian roomie, is the perfect summer soup. I fell in love with the yellow beans stored in large piles at the market, and aside from sauteing them, I couldn't think of a thing to use them for that would still be relatively healthy. Enter boranija...and thanks to Jen and her mom, Lily (who has shared more than just one recipe with me), I now know how to put away a couple pounds of summer beans.


Ingredients
2 lbs. yellow wax beans
2 small onions
4 cloves garlic
2 tbsp. butter
1 1/2 tbsp. all-purpose flour
10-12 tsp. chicken granules
1 tbsp. paprika
Salt and black pepper
Crushed red pepper flakes
4 eggs
1 tbsp. vinegar


Directions
1. Clean, trim and cut the beans into bite-size pieces.

2. Chop the onions, and mince the garlic.

3. Melt the butter in a large Dutch oven or heavy-bottomed pot. Add the onions and garlic, as well as a pinch of salt, and saute until translucent.
4. Add the flour and paprika, and stir until flour is dissolved and onion mixture is thickened.

5. Add the beans and enough water to cover (approximately 6 cups).

6. Bring to a boil, and add 6 more cups of water.

7. Stir in the chicken granules (adjust amount to your preference), black pepper and red pepper flakes to taste.
8. Return to a boil, then reduce to a simmer. Simmer for 2 1/2 hours, covered.
9. Beat eggs in a small bowl or measuring cup.
10. Turn off the heat. Hold a fork over the soup, and pour the beaten eggs through the tines of the fork into the soup.
*Note: this ensures that the egg remains in larger pieces, rather than getting broken up throughout the broth.
10. Add 1 tbsp. of distilled vinegar, stir, and serve with a dollop of sour cream.