Risotto a la Minute

Risotto is one of those comforting foods that just about everyone loves: buttery, creamy, cheesy rice studded with delicious vegetables and topped...with more cheese! It isn't difficult to make or challenging to master, but it is one of those things that requires attention and monitoring, making it (for me anyways) something I usually never served to guests because I couldn't also make the starter, finish the salad, fill the water glasses; that is, address all of the other parts of the meal. Then I stumbled upon the idea of baking risotto and I wondered if it could possibly be as good. Well, after trying it in enough iterations to cause my partner to grouse, "risotto, again?" in the tone of an petulant child being served spinach from a can, I can say this master recipe is simple, delicious and as good as the one you make stirring at the stover for thirty minutes.

The premise is simple, you start this risotto as you would any other, by sautéing onion until it is translucent, stirring in the rice then whie wine and cooking it until it's evaporated, but instead of stirring in a little bit of broth at a time and stirring and stirring, you add it all at once, pop it in the oven and then go on about the business of your dinner. About 25 minutes later, you remove it from the oven, stir in the Parmesan cheese, stir in the butter, stir in whatever else you are adding and you have delicious, creamy risotto. I have made it with lemon and peas, asparagus and mushroom, plain cheese, butternut squash...you can flavor it however you like. Or better yet, create a risotto bar with a variety of additions and just let your guests stir in whatever they like! The recipe below serves eight people or four people with leftovers. And you want leftovers to make risotto cake, squash stuffed with risotto or arancini, so if it's a big party you'll want to double it.

Recipe: Oven-Baked Risotto

• 2 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cup Arborio rice
• 1/2 cup dry white wine, (optional)
• 5 to 5 1/2 cups homemade or low sodium vegetable broth
• 1 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoon unsalted butter
• 1/2 cup freshly grated Parmesan cheese plus more for topping

DIRECTIONS

1. Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 5 to 7 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.

2. Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

3. Remove from oven. Stir in 1/2 cup or more of stock (the consistency of the risotto should be creamy), the butter and cheese. Serve immediately.

Ideas: 

• Peas, lemon juice and lemon zest.
• Sauteed mushrooms and roasted asparagus.
• Butternut squash: shred half and add to rice while it cooks; dice the rest and roast to toss in at the end. 
• Milanese with saffron and peas. 
• Fresh spinach! 
• Whatever else you love...what isn't delicious with rice?

Sopes

I was so excited to find pre-made sopes at the store this week--I have recipes for them, but have never got around to making them. There was a vegan restaurant in Omaha, NE we used to frequent that always had a couple of seasonal sopes on the menu. Delicious! What is a sope? Think of them as thick little cornmeal pastries with walls that are made for fillng...with whatever you want!

We had an array of choices so everyone could fill their own: beans, corn, mushrooms, seitan, avocado, queso fresca, cilantro, radish, pico and more.

e heated the sopes in the oven for a few minutes, then added the fillings that we wanted warmed up like homemade refried beans, fried zucchini, mushroom, onion and cheese.

After, we topped with the cool, fresh ingredients that added more flavor, crunch and color.

I served the sopes with a big green salad tossed with with hearts of palm, orange segments and pepitas plus a zesty lime dressing. Simple and delicious, sopes are endlessly adaptable plus a great idea for a party. Everyone gets what they want! Sopes!

Got Zucchini?

There are a million ways to prepare all of that zucchini that is flooding out of your garden at the end of summer, before the first frost. The only problem is that there are two million zucchinis! What to do? I created a topping for bruschetta with fried zucchini, garlic and fresh tomatoes that a delicious way to start a casual dinner party we had on Sunday evening.

Recipe: Bruschetta with Garlicky Zucchini

Ingredients

3 tablespoons olive oil, divided

3 small zucchini, quartered and sliced into 1/4 inch slices

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper (optional) 

1 tablespoon tomato paste

4 tablespoons minced garlic

5 plum tomatoes, cored and diced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt, to taste

1 loaf French bread, sliced thinly on the diagonal

Directions 

Heat one tablespoon of the olive oil in a large, nonstick skillet over medium high heat. Add the zucchini and cook, stirring often until it begins to brown and char. Add the salt, oregano and crushed red pepper if using, stirring for a minute or two. Stir in three tablespoons of the garlic, continue to cook for three to four minutes, then add the tomato paste and cook for another two or three minutes. Transfer the zucchini mixture to a large bowl, add the last tablespoon of garlic, one tablespoon of olive oil, garlic powder and onion powder, then use a fork or potato masher to lightly mash and mix. Stir in the diced tomatoes. At this point, you can store covered in the fridge for several hours or overnight, bring to room temperature before proceeding.

Preheat over to 375 degrees. Lightly brush the bread with olive oil and toast in the oven until crisp. Top each piece with some of the zucchini mixture and serve.

Additions: you could add grated Parmesan cheese, toasted pinenuts or lemon zest to the mixture if you like. 

Peas Be With You

This pea pesto is a classic recipe I've used and revised for years, serving to a myriad of friends and guests. It's simple and delicious, letting the sweetness of the peas sing through about spring and the warm days ahead. Use as much freshly ground black pepper as you can stand as the spiciness only make the peas that much more delicious. And what to serve with the pesto? I created a lavish tomato salad with as many varieties as I could find at the store and dressed them with a vinaigrette and some quick-pickled fennel--topping it off with a sprinkling of fresh fennel fronds. Olives could have been a natural addition as well.

Recipe: Pea Pesto

1 (10-ounce) package fresh peas (frozen works just as well too in the winter)

3 large garlic cloves, coarsely chopped

1/2 cup toasted pecans

zest and juice of one lemon

1/3 cup olive oil

1/4 cup grates Pecorino Romano, plus more for serving

Salt and pepper to taste

1 pound pasta such as penne or other tubular pasta

Put the water onto boil, cooking the pasta according to direction. Cook the peas until soft and bright green. Combine the peas, garlic, pecans, zest, lemon juice and olive olive oil in a food processor and process until smooth. Scrape the pesto into a big serving bowl and add cheese, salt and pepper, tasting and adjusting seasoning. 

Reserving one-half cup of the cooking water, drain the pasta and add to the serving bowl. Toss the pasta with the pesto, adding a little of the pasta water to smooth the sauce. Taste for seasoning. Serve in big pasta bowls with a drizzle of olive oil, a sprinkle of cheese and little more freshly ground black pepper. 

Recipe: Pickled Fennel

1 fennel bulb, fronds removed and reserved, halved and cored then thinly sliced

1 cup vinegar

1/2 cup water

1/3 cup sugar

Juice and zest of one lemon

1 tablespoon whole peppercorns

1 tablespoon cardamom seeds

1 tabespoon mustard seeds

1 teaspoon salt

Place the fennel in a airtight, sealable container. Combine the rest of the ingredients in a small saucepan, cook over medium heat until the sugar is dissolved, then pour over the fennel. Allow it to cool to room temperature, then seal and chill in the fridge for at least twenty-four hours. Drain, reserving the brine for use in your vinaigrette. 

Tailgaaaaaaaating

Next week, we're headed to Santa Fe, NM for a lovely weekend with friends, delicious food, light hiking, spa time and...opera! If you aren't familiar with the Santa Fe Opera it is an amazing venture that brings in some of the best talent from around the globe for a spectacular summer season. In addition, the Santa Fe Opera House is one of the most unique in the world as it features open air views of the amazing New Mexico mountains on the sides and right through the back of the stage--a backdrop like nowhere else. Are you getting it? Now add to that the combination of two of America's favorite pastimes--opera and tailgating.

Tailgating? That's right, one of the many traditions of Santa Fe opera is tailgating like you have never seen before. And this trip, we're all in--but, how to prepare. I'll show you what I'm packing and you should let me know if I'm missing anything.

For starters, I pulled out my beautiful picnic basket that will hold just about everything. I bought this several years ago at Target and it is constructed of woven strands of plastic with contrasting handles and a large hamper. There are many choices out there, but if you are tailgating at the opera, make sure yours is either festive (comme le mien) or elegant.

What to put the food in? A tiffin! Mine is melamine, but you can find a variety of different sizes and shapes online. Tiffins are great for tailgating, because you can arrange the food before hand at home and then just unstack the dishes and lay them out on the table (yes, we are packing a small table to set up in the parking lot!) to be admired and comsumed.

Common paper plates? Mais, non. These elegant melamine versions of the picnic classic will add a dash of wimsy to our tailgating. Packing the Rosenthal (this isnt Out of Africa!) would be out of the question, but these will do just fine.

And what shall we drink from? Because there will be chilled New Mexico bubbly, rosé and other delights in the cooler. I could use these little stemless glasses everyday, with their beautiful warm colors, but they are reserved for drinks or dinners on the patio or picnics.

Paper napkins would just bring the party down--and possibly blow away--so I put in these easy cotton ones and my faux bamboo flatware.

Of course, I put in a few other small containers for sauces or olives or other little nibbles and a couple of spoons, mixing and matching everything for an eclectic and interesting table.

And vintage opera glasses! Don't forget those...

Refreshing

I love a carefully crafted cocktail, made with seasonal ingredients and internally sourced liquors, as much as the next person. But, sometimes it's hot, you're busy and there just isn't time. I was very happy to discover that Tito's and La Croix Cerise Limon with a squeeze of lime is refreshment perfected. La Croix makes a variety of flavors, but this one from their 'curate' line (ugh, curate) is flavorful and delicious. They have a lot of different ideas for cocktails on the La Croix web site. Cheers!

Time for Tea Sandwiches

 I work at a place that serves a Christmas tea during the holidays and they are extremely popular, with about 100 people showing up to enjoy tea with slices of lemon and sugarcubes; sweet treats like iced sugar cookies, cake balls, brownie bites and cream puffs; and of course the star of show, tea sandwiches.  We usually serve three different varieties, each in a different shape to define its flavor: chicken salad sandwiches are trianglular, cucumber sandwiches are square and pimento cheese sandwiches (it is the South!) are finger shaped.

Unless you're British, tea can seem a bit old fashioned and a little old lady.  But, it can be a fun way to entertain a few friends.  There isn't a lot of food involved, some of it can be bought and you aren't serving alcohol so no one will drink too much and overstay their welcome.  Yes, you could meet for margaritas or for coffee at the corner, but you could also get out your Granny's china you never use, polish up your Mimi's silver and take an hour or so to catch up with friends over some lovely little things to eat.

A couple of things to consider:

A tiered serving piece isn't necessary, but it fun.  Remember to put the savory items on the bottom and work your way up to sweets. Items to include: 

• Small scones
• Butter cookies
• Cake balls
• Brownie bites
• Caramels
• Mints

I suggest you make the sandwiches, using good bread and cut off those crusts!  There is something magical about the crust that keeps bread from drying out, so after you assemble the sandwiches, make sure you cover them with a damp paper towel and wrap them tightly.

Recipe: Pimento Cheese Spread

My recipe is simple and versatile, perfect for entertaining.  The smoked paprika bumps up the flavor as do the onion and garlic powders.  Some people eschew onion powder and garlic powders, but they have their place and add flavor without distorting texture.  I also utilize a little bit of the liquid from the pimentos, but other people use...pickle juice!

Ingredients

4 oz. jar pimentos, drained with liquid reserved

1/2 cup mayo or Miracle Whip

• 1 tsp. sugar
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/8 tsp. cayenne
• 1 tsp. rice vinegar (or other low-acid vinegar)
• 1-2 tsp. reserved pimento liquid, as needed
• Couple of dashes of hot sauce
• Salt and pepper to taste
• 8 oz. sharp cheddar, grated
• 8 oz. Monterey Jack, grated

Combine the mayo and cream cheese in a big yellow bowl, using an electric mixer or by hand, mix until well-blended. Add the sugar through salt and pepper, combine until well-mixed. Add the cheeses and mix by hand until well combined. Serve and enjoy!

Receip: Chickepea Salad Sandwich Spread

A classic vegetarian version of a perennial favorite. 

Per 16-ounce can of chickpeas, drained and well rinsed
1 tbsp unseasoned rice wine vinegar
1 tbsp Tamari or soy sauce
2 tbsp Vegenaise
2 tbsp sweet pickle relish
1 1/2 tsp dulse flakes*
1/2 tsp onion powder
1/2 tsp garlic powder
2 green onions, finely chopped
1/2 tsp spicy or Dijon mustard (optional)
2 stalks celery, thinly sliced (omit, if you intend to serve the salad with celery sticks)

The most important thing here is texture, so it may take you a batch or two to get it to where you like it. The trick is to use a potato masher, which splits the chickpeas into small flakes. You might be tempted to break out the food processor, but I've tried that technique to try and speed up the process and you only end up with pulverized chickpeas.

Place the chickpeas in a big yellow bowl, add the vinegar and Tamari--the liquid helps the mashing process and fully incorporates it with the beans. Mash with the potato masher until there are very few whole beans--although a couple certainly don't hurt. Add the rest of the ingredients and stir until combined. It's delicious right away, but even better after sitting in the fridge overnight, all of the flavored melding together.

*What the heck is dulse? It's a form of seaweed that has been dried and coarsely crumbled into flakes. It has vitamins and minerals in it, plus adds a salty or briny flavor to the salad. You don't have to use it, but it does add flavor and nutrients to the dish.

Other ideas:  

• Artichoke Tea Sandwiches and Benedictine Sandwich Spread from Saveur.
• Cucumber and Rye Tea Sandwiches and Curried Egg Tea Sandwiches from Food and Wine.
• Radish-chive Tea Sandwich and  Cucumber-Radish-Goat Cheese Sandwich from Bon Appetit.