Romano Risotto with Radishes

I adore this risotto from the September 2009 issue of Gourmet. The creamy risotto is perfectly balanced and offset by the peppery tang of the radishes immersed in a white wine vinaigrette. This makes a lovely lunch with a light salad, and is also wonderful for dinner. It is also beautiful to look at.

Serves 8 as first course
Serves 6 as main course

Ingredients

For risotto:

• 6 cups reduced-sodium chicken broth (48 fl ounces)
• 2 cups hot water
• 3/4 stick unsalted butter, divided
• 1 medium onion, finely chopped (1 cup)
• 3 garlic cloves, finely chopped
• 1 pound Arborio rice (2 1/2 cups)
• 2/3 cup dry white wine
• 1/2 cup grated Pecorino Romano

For radishes:

• 1 tablespoon white-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 pound trimmed radishes, julienned
• 1 tablespoon finely chopped chives

Accompaniment: extra-virgin olive oil for drizzling

To Make

Make risotto: 
Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.

Prepare radishes: 
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

 

Brittany Cake (Gateau Breton)

This lovely, simple flat cake from Brittany has a texture that is a cross between shortbread and pound cake. It is nice eaten warm, but the orange flavor is even more distinctive after a day or two. Serve with fresh berries and whipped cream, or a dollop of lightly sweetened creme fraiche.

8 - 10 Servings

Ingredients

½ pound (2 sticks) unsalted butter
2 large egg yolks
1 large egg
¾ cup sugar
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla
1/3 cup Cointreau, Grand Marnier, or other orange liqueur
1 large egg, beaten

To make

Preheat the oven to 350 degreees,

With a mixer, cream the butter in a large mixing bowl. Add the egg yolks and the whole egg one at a time, beating well after each addition.

Mix  together the sugar, flour and salt.  Add to butter and egg mixture and mix until blended.  Mix in the vanilla and orange liqueur.

Turn the batter into a buttered  10- or 12- inch tart pan and spread evenly with a spatula, smoothing the  surface. 

Brush the surface with the beaten egg and, with the tines of a fork, make a deep curved crisscross design on the top.  Bake for 1 hour, or until top of cake is golden.  Remove and let cool in the pan.

To serve, cut in thin wedges.  Make ahead: up to 10 days; store, well wrapped in foil, in the refrigerator; or freeze up to 4 months.


From Quick Cuisine, by Ann Clark

Amazing and Wonderful Cilantro Chutney

 This chutney from India is absolutely wonderful. Its flavors are as vibrant and bright as its color. This makes a great condiment for meats, cheeses, sandwiches, crackers, chips -- you name it.

Huge thanks to Shefaly Ravula of Shef's Kitchen for sharing this recipe with us.  For more information on Shefaly and Shef's Kitchen classes, contact shefskitchen@gmail.com.

¼ cup raw unsalted peanuts
1 bunch cilantro, coarsely chopped
½ serrano chili pepper, coarsely chopped, seeds and all
2 tablespoons coarsely chopped peeled gingerroot
1 teaspoon salt
½ teaspoon sugar
2 teaspoons fresh lemon juice
½ cup water

Method:

1.    Place peanuts in a blender or mini-chopper and grind to a medium-fine powder.
2.    Transfer ground peanuts to a blender if you ground them in the mini-chopper.
3.    Add the rest of the ingredients and blend well, adding more water if necessary.

Notes:

This chutney is very versatile. You can use it as a spread as in a panini sandwich or in a cucumber tea sandwich. You can use it as a dipping sauce for samosas or papadums. You can use it as one of many chutneys/sauces used in traditional Indian street/snack foods such as chaat or bhel-puri.

You can freeze the chutney in small containers or ice cube trays. Just thaw it out in the refrigerator.

The peanuts add flavor and act as a thickener. You can substitute daliya (dry roasted chana dal) if you wish or if you are nut-allergic.  Add fresh mint leaves for a refreshing summer chutney.

Copyright 2009 Shefaly Ravula

Coconut Vegetable Curry

This is a delicious curry which gets its complex yet subtle flavors from an array of spices and fresh curry leaves.

8 servings
From Bon Appetit October 2007, a Susan Feniger recipe

Ingredients

Vegetables:

5 tablespoons clarified butter, or ghee, divided

12 pearl onions, blanched 1 minute,peeled
10 fresh okra pods
6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
1 1/2 pounds tomatoes, cored, cubed

Sauce:

5 tablespoons clarified butter, or ghee
1 pound white onions, chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, chopped
2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
1 1/2 teaspoons black mustard seeds**
1 teaspoon turmeric
1/2 teaspoon fenugreek seeds***
1/2 teaspoon cayenne pepper

1 1/2 to 2 teaspoons coarse kosher salt

3 1/2 cups canned unsweetened coconut milk (preferably organic)
1/4 cup fresh lime juice


To Make

For vegetables:

Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.

For sauce:
Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.

Transfer curry to bowl. Serve over basmati rice or Savory Semolina.

*Also known as kari patta; available at Indian markets.
**Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
***Available at Indian and Middle Eastern markets.

Arugula Salad with Radishes and Mint

4 – 6 mint leaves
About 6 Tablespoons extra virgin olive oil
About 1 ½ Tablespoons red wine vinegar
Salt
1 ½ ounces plain cracker bread
About 4 ounces arugula, washed and dried
1 small, firm cucumber, peeled
4 small radishes, washed and trimmed
2 ounces feta, drained
Freshly ground black pepper
12 small olives, such as Nicoise or Picholine, or a mix

Coarsely chop the mint leaves.  Combine with oil, vinegar, and salt to taste.

Break the cracker bread into bite-sized pieces into a wide salad bowl.  Toss with about 1/3 the vinaigrette.  Add the arugula and toss to coat.

Slice the cucumber into very thin slices using a knife or a mandoline. Slice the radishes into thin coins. Add the cucumbers and radishes to the salad and drizzle with remaining vinaigrette then fold gently to coat.

Crumble the feta over the salad, and add a few grinds of pepper. Taste and add more vinaigrette, salt or pepper to taste.  Plate and garnish each salad with olives.

Adapted from The Zuni Café Cookbook by Judy Rodgers

Warm Berry Crisp

This berry crisp is utterly delicious -- fruity, buttery and laced with a brilliant mix of spices.  Another amazing recipe from Ann Clark and her wonderful cookbook, Quick Cuisine.

Serves 8

Ingredients

4 cups fresh berries (blueberries, strawberries, raspberries, blackberries or a mixture), quickly rinsed and dried; or 4 cups frozen berries
1 tablespoon fresh lemon juice
3 tablespoons sugar

2/3 cup all purpose flour
2/3 cup brown sugar
1 teaspoon cinnamon
¼ teaspoon ground mace
½ teaspoon ground ginger
Pinch ground allspice
Pinch ground nutmeg
¼ teaspoon kosher salt
7 tablespoons unsalted butter

Plain yogurt, heavy cream or vanilla ice cream for serving


To Make

Preheat the oven to 375 degrees.  Butter a 9-inch square baking pan.

Mix together the berries, lemon juice, and sugar and spread the mixture in the bottom of the pan.

In a bowl, combine the flour, brown sugar, spices and salt and cut the butter in with a pastry blender until the mixture is crumbly. 

Cover the berries with the topping and bake for 35 minutes, or until the topping is lightly browned and bubbly.  Serve warm with yogurt, cream or ice cream.


From Quick Cuisine by Ann Clark

Annie's Granola Krumch

This is totally addicting. Make a big batch and store in your fridge for a great snack any time of day.

4 cups Quick Oats, uncooked or 4 ½ cups old fashioned oats
½ c. pecans (natural, unsalted)
½ c walnuts (natural, unsalted)
½ c almonds (natural, unsalted)
¼- ½  c pumpkin seeds (natural, unsalted)
¼ c flaxseed meal
1 c loosely packed brown suger
½ c butter
½ c honey (you can add a little extra)
1 tsp of vanilla extract or almond extract
½ tsp salt
½ c mini semi-sweet chocolate chips

Preheat oven to 350.

Combine all ingredients, mix well. 

Annie uses baking cups in a muffin tin so the granola is formed into little muffin-shaped balls. This makes them easy to pack in a lunch or a backpack and eat out of the cup. 

Just fill them to the top of the baking cup and press the mixture in there, so it’s packed. Wet your hands to keep oats from sticking.  Bake 15-20 minutes until golden brown.  Place on a cooling rack and let cool completely.  Store in the fridge in an air tight container.

Alternate method:
This makes a loose granola that you eat out of a bag or a cup (like we did on the trail).  Scatter uncooked granola onto a well-greased 15x10 jelly roll pan (or use parchment paper in the pan).  Bake 15-20 minutes until golden brown and bubbly.  Cool thoroughly and store in an airtight container or put in plastic bags to store.

Strawberries with Yogurt Cream

Everyone in your family will love this dessert.

Ingredients

1 pound fresh strawberries, rinsed, stemmed and quartered lengthwise
1 tablespoon best-quality balsamic vinegar
6 tablespoons sugar
1 cup best-quality Greek-style yogurt, drained
2 tablespoons heavy cream or crème fraiche
6 sprigs fresh mint, for garnish

To make

In a large bowl, combine the strawberries, vinegar and 4 tablesspoons of sugar.  Stir gently.  Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

At serving time, combine the yogurt and cream in a bowl and whisk gently to combine.  Add the remaining 2 tablespoons of sugar to taste. The mixture should remain quite firm.

Spoon the strawberries into glass serving bowls and top with the yogurt cream.

Garnish and serve.

Other nice companions to this dessert include a slice of Brittany cake, or other light cake, an almond cookie or madelleine.


From the Provence Cookbook by Patricia Wells

Tian of Summer Vegetables

Like its cousin, ratatouille, tian is a great way to use all the best vegetables of summer. The eggplant, peppers and onions are cooked until they have the texture of a thick puree. They are then covered with layers of sliced zucchini and tomato and baked in the oven.  The bright green of the zucchini and red of the tomato add a fresh accent and pretty visual appeal.

Ingredients

1/3 to ½ cup extra virgin olive oil
2 yellow onions, chopped
2 small eggplants, peeled and chopped
2 green peppers, thinly sliced
2 cloves garlic, mashed to a paste with a fork
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ½ teaspoons dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
2 to 3 large tomatoes, sliced and halved
2 to 3 medium zucchini, scored and thinly sliced
Additional salt, pepper, thyme and olive oil for final seasoning

To make

Heat the oil in a large saute pan or casserole.  Add the onions and eggplant, toss thoroughly in oil and cook 10 minutes; add all the other ingredients except the tomatoes and zucchini.  Cover and simmer 45 minutes. Remove the cover and cook an additional 15 to 30 minutes, until excess moisture has evaporated.  Adjust the seasoning. You should have a thick vegetable puree.

Preheat oven to 375 degrees.  Place the puree in the bottom of an oiled 8 – x 12-inch baking dish and arrange the tomatoes and zucchini in alternating layers on top of the puree.  Sprinkle with additional salt, pepper, thyme and olive oil.  Bake 10 to 20 minutes in 375 degree oven.


From the Fabulous Fish by Ann Clark

Asparagus Flan (Le Flan d'Asperges)

This is a lovely dish that is a delightful and unusual way to make use of the season's asparagus. This is a great dish for brunch or a light lunch.

You can substitute milk for the cream. The result is a much lighter flan with a texture that is more custard-like than the version using cream or half and half.

8 servings

Ingredients

1 pound (about 2 cups) asparagus tips
4 ounces (about 1 cup or 4 slices) smoked bacon cut into ½ inch pieces
1 cup light cream or half-and-half
4 large eggs, lightly beaten
Fine sea salt, to taste
Freshly ground pepper, to taste

To Make

Preheat the oven to 425 degrees. Butter one 10 ½ inch round porcelain gratin dish and set aside.

Bring about 3 cups of water to a simmer. Add the asparagus and blanch until bright green and cooked al dente, about 3 minutes. Drain and set aside.

Place the bacon in a large skillet and cook, stirring frequently, over medium high heat utnil brown and lightly crisp. Drain and set aside.

In a large bowl, combine the cream and eggs. Whisk to blend.

Pour half of the cream mixture into the gratin dish. Scatter bacon over the mixture. Layer the asparagus tips on top of the bacon. Season with salt and pepper. Cover with the remaining cream and egg mixture.

Place the baking dish in the center of the oven. Cook until the mixture is set and the top is golden, about 30 to 35 minutes.

Remove and let cool for 10 minutes. Serve in wedges.