Garlic Risotto Calabrese with Tomato Cream

Since we are on the topic of comforting starch, let's have a chat about risotto, shall we? Risotto is the Queen of Comfort. But I think risotto gets a bad rap for being a needy child that requires a lot of attention, with all that stirring and fussing. You can't just dump everything in a big pot and let it simmer and expect it to turn into magic. You can't rush those fussy rice kernels. They like to drink liquid at their own pace. But, the rewards are great, I promise. What I have learned about risotto is that 1) a lot of recipes underestimate the amount of stock needed to fully cook the rice grains, 2) baked risotto will never be the same as traditionally made risotto no matter what they say, and 3) the stock you use absolutely matters--a very flavorful stock will come out in the total flavor of the risotto.

Normally, risotto contains a hefty amount of parmesean, which is where most of the fat comes from, but this recipe proves that you can omit it entirely and still obtain the richness by using a good quality stock.

GARLIC RISOTTO CALABRESE WITH PRAWNS AND TOMATO CREAM
Adapted from and Inspired by Todd English

INGREDIENTS FOR TOMATO CREAM:

* 1 Tbsp. olive oil
* 3 garlic cloves, thinly sliced
* 2 fresh tomatoes, diced
* zest from 1 lemon
* 2 Tbsp. fresh oregano leaves, chopped
* 3/4 cup light cream (or half & half)
* Optional: handful of uncooked shrimp, peeled/deveined/diced

DIRECTIONS FOR TOMATO CREAM:

* In a sauce pan over medium high heat, put the olive oil, garlic and tomatoes together and let it cook down for about 5 minutes.
* Add the lemon zest, oregano and cream and simmer for another 3-5 minutes.
* If you want to add shrimp, add them now and let it cook for about 2 or 3 minutes (be careful not to overcook because it will continue to cook while remaining hot).
* Remove from heat and cover to keep warm.

INGREDIENTS FOR RISOTTO:

* 2 Tbsp. olive oil
* 1 red onion, finely diced
* 3 or 4 garlic cloves, minced
* 2 cups fresh chopped tomatoes
* 2 cups arborio rice
* 1 cup dry white wine
* 7 cups chicken stock (or vegetable stock)
* 1/2 tsp. black pepper
* Optional Garnish: chopped parsley

DIRECTIONS:

* In a deep non-stick skillet, heat the olive oil on medium heat and toss in the onion and garlic cloves and cook until tender, about 6-8 minutes or so.
* Add the tomatoes and cook for a minute or two to release the tomato juices to make a little sauce.
* Add the rice and stir around until it is well-coated and cook for a minute or two.
* Pour in the wine and let the rice soak it up, stirring occasionally as needed.
* Then add the stock gradually, about 1 cup at a time, and continue to stir occasionally and add more stock once the rice has soaked up the liquid.

Ladle the risotto into a shallow dish and put a generous spoonful of tomato cream on top. Garnish with chopped fresh parsley or parmesan cheese.

Oh, and this is the sort of dish that calls for a nice crisp salad and a glass of wine...

Vegan Fettucine Alfredo

Why are starchy carbs so comforting?! I don't have pasta often, but when I do, I like to try something creative. Since I have a rule of never having heavy cream on hand, I thought I might try out a vegan version of alfredo since I had all of the ingredients on hand. This happens often, I find, where I can easily whip up vegan meals using common ingredients I normally buy anyway (granted, there are all sorts of ingredients that vegans use that I wouldn't normally have on hand). I was surprised at its similarity in creamy texture and taste to traditional alfredo sauce, although I don't remember the last time I had traditional alfredo sauce. Maybe years.



VEGAN ALFREDO SAUCE
Reprinted from Lachesis' Amazing Alfredo Sauce
1/2 c Earth Balance
2 cups unsweetened soymilk
1 package Extra firm silken tofu (I like Mori-nu)
2 Tbsp. white wine
2 Tbsp. onion powder
2 tsp. garlic powder
2 tsp. sea salt
pinch of nutmeg
3 T.bsp arrowroot or cornstarch mixed in with equal parts of water
1/2 cup nutritional yeast

DIRECTIONS:

* Put all ingredients except for nutritional yeast in a food processor and blend until smooth.
* Heat over medium heat until hot, stirring often.
* Whisk in arrowroot/cornstarch mixture and heat until just bubbling. Do not let boil.
* Add in nutritional yeast and let the sauce simmer until thickened to desired consistency.
* Add in a little water from the boiled pasta if you want to loosen up the consistency.
* Serve over al dente fettucine noodles. Feel free to add in frozen peas or broccoli or top with parmesean and parsley!

**If you want to try a virtually fat-free version, try a recipe from my vegan friend over at Happy Herbivore.

Salted Oatmeal Cookies

As a relatively newcomer to the office world, leaving my expensive academic life behind to get a job to pay for said academic life, I am not accustomed to the ways of The Office. For one, I don't think I have enough fancy clothes. Right around Wednesday or Thursday morning is when I find it difficult to come up with some stylish, work-appropriate ensemble. I also scramble to put together a lunch box so I can avoid spending $7 to $10 at any one of the endless lunch choices in the Financial District. That gets expensive if you add it all up! Usually, I just try to take any dinner leftovers, assuming of course that I planned ahead to make a little extra.

What I really struggle with is the fact that my office has a constant supply of junk food. Is this true of all offices?! My office has weekly Costco deliveries of soda, salted nuts, soda, cheddar goldfish, soda, cookies, and every type of individual sized chips. A big, and I mean BIG, mountain of Doritos-Cheetos-Fritos-Lays. Even a big jar filled with M&M's. Now, I don't purchase any of these items for my home, but now the wall of junk food is staring me in the face daily. Oh, I forgot to mention that my office is directly adjacent to said Chip Mountain. One of my co-workers claimed he binged on so many bags of chips when he first started working there so now he has no problem avoiding them. I just try to pretend that its wallpaper and walk right by it.

In addition to this endless supply, people always bring in a box of chocolates or a package of miniature candy to sit on the secretary's counter so you can conveniently grab one each time you walk by, which could literally be around 15 times a day on a busy day where hunting down a Partner involves covertly spying on him to find "a good moment" to knock on his door to ask a question. Or someone goes on a trip to Canada and brings back a bag of Coffee Crisp bars or Smarties. Or it's Girl Scout Cookie Time. Oh, and don't forget Bagel Fridays (which also happens to be Casual Jean Fridays). This is where I fail. I have no problem avoiding the chip buffet, but it's the random goodie that always gets me. Especially if I am feeling stressed out.

Oftentimes when I am feeling stressed out, I bake cookies. And, on one such occasion, in walked the Salted Oatmeal Cookie and announced it was here to stay. The magic happens somewhere in between the sweet and slightly sour dried cranberries mellowed out by creamy white chocolate chips. My friends tell me they are incredibly addictive. I have to agree.


INGREDIENTS:

* 1 stick butter (1/2 cup), room temperature
* 1/2 cup evaporated cane juice (or sugar)
* 1/2 cup dark brown sugar
* 1 egg
* 1/2 tsp. vanilla extract
* 1 cup flour
* 1/2 tsp. kosher salt
* 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. cinnamon
* 1/2 tsp. ground ginger (optional)
* 1 cup oats
* 1/2 cup dried cranberries
* 1/2 cup white chocolate chips

DIRECTIONS:

* Heat oven to 350 degrees.
* In a large mixing bowl, cream together the butter and 2 sugars.
* Add in the egg and vanilla and blend together.
* In another bowl, mix together the flour, salt, baking powder and soda, cinnamon, and ginger.
* Stir the flour mixture into the butter mixture.
* Gently fold in the oats, cranberries and white chocolate chips and combine (do not overmix!).
* Use an ice cream scoop or scant 1/4 cup to scoop out the dough onto an ungreased baking sheet. If you have a magical Silpat, use it! If you don't some parchment paper will work as well. Bake for 10-12 minutes--it will still be semi-raw when you pull it out of the oven. Take the cookie sheets out of the oven and let them sit on the countertop to continue cooking for another 6-8 minutes or so--the cookies will settle into themselves and create a soft chewy middle...

Enjoy!

Zucchini & Herb Frittata

Good morning. Did you sleep well lastnight?

I have a treat for you in honor of my love for the weekend breakfast.
This dish is somewhere between a moist frittata and a light souffle. You won't believe how easy it is to make and it is great for a brunch or lunch meal for a large group of people. The frittata can easily be made a day ahead as well and warmed in the oven when you are ready to eat.

Note: This dish can also be made with 4 cups of fresh spinach OR 2.5 cups of artichoke pieces instead of the zucchini...

INGREDIENTS:

* 3 cups shredded zucchini (about 4 medium sized ones)
* 1 large onion, chopped
* 2 cloves garlic, minced
* 3 Tbsp. smart balance (or butter, if you prefer)
* 4 egg beaters (or 6 egg whites or 4 eggs, if you prefer)
* 1/2 cup grated parmesan cheese
* 1/2 cup grated monterey jack cheese (or mozzarella)
* 1/2 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 1/4 cup freshly chopped parsley
* 1 Tbsp. freshly chopped basil
* 2 Tbsp. freshly chopped chives (optional)

DIRECTIONS:

* Pre-heat oven to 350 degrees.
* In a skillet on medium heat, melt the smart balance (or butter) and saute the onion and garlic until tender and add zucchini shreds and saute for another 3 or 4 minutes until tender.
* In a large mixing bowl, combine egg beaters (or eggs), both cheeses, salt, pepper, parsley, basil and chives.
* Add zucchini mixture to the egg mixture and fold together gently.
* Pour into a 2-quart casserole dish and bake for 35-40 minutes.
* Allow at least 20 minutes to cool so it can set properly.

Supper Club: French Cuisine

I was so excited for this Supper Club. I really like French food, but it doesn't always translate well into vegetarian cooking. Amongst the many amazing French restaurants & bistros in San Francisco, I really want to try Chez Maman, Clémentine, and Fleur De Lys. But, I would also like to see a French restaurant specialize in vegetarian cooking so I could see the creativity in action. Wouldn't you?! I don't know of any restaurant like that, but, luckily, my lovely friends, Lindsay and Patrick, were up to the task of making a delicious vegetarian French meal.

Of course, I had boldly requested my all time favorite dish: French Onion Soup. French Onion soup, when done right, can taste incredibly complex and rich with carmelized onions stewed in wine and broth...but if done poorly, it tastes like onions in brown water. I have had my fair share of mediocre onion soup at various cafes and restaurants, but if you happen to be in San Francisco (and eat meat), the absolute *best* French Onion soup I have ever had is at Lark Creek Steakhouse. The vegetarian version of French Onion Soup was fantastic despite its lack of traditional beef broth. I am not sure what type of broth was used, but I imagine a vegetarian version of beef broth would work quite nicely...The soup was flavorful and rich and perfectly complemented by a nice fresh slab of bread from the lovely Tartine with melted cheese on top. Tartine can forever be counted on for the best bread. Ever. Lindsay had also purchased a loaf of their olive bread, which is the best I have ever had (and could devour an entire loaf with nothing on it and still want more).
The second course was, in my opinion, the star of the show. And now my new favorite salad. A mix of red and yellow endive topped with toasted walnuts, creamy roquefort cheese crumbles, and a fan of steamed and thinly sliced beets and then drizzled with a very simple creamy vinaigrette. The textures and flavors were just perfect and I was so busy eating every bit of my salad (and onion soup) that I hardly noticed that everyone else at the table had moved onto the main course. I might have even considered reaching over and helping myself to someone else's salad plate if it hadn't been all of my very good friends sitting at the table. Plus, I really wanted to be invited back over for dinner.
The main entree was a traditional Ratatouille made with a mix of tender vegetables like eggplant, tomatoes, onions, bell peppers, and zucchini, which was scooped into a flaky pastry cup. It was served with a side of wild mushroom risotto, which was absolutely delicious.

Since dessert and drinks were my responsibility, I really wanted to bring something traditionally French. I brought over a Lavender Saison homebrew (made by the Henry brothers) and a French wine (Côtes du Rhône). As for dessert, I sifted through all sorts of recipes for fabulous gâteaus and silky crêpes, and finally settled on making a clafouti with fresh blackberries instead of the traditional cherries.
I was looking for something light with a silky custard texture, but the recipes I came across were so vastly different (especially in the various quantities of flour) that I ended up making modifications to create my own recipe. The result was really tasty, but not quite recipe-worthy without another trial.

Dinner was so marvelous...We topped the night off with a game of Settlers of Catan.

Lentil Barley Soup

It rained today. And it is supposed to rain tomorrow. And the day after that.

I got to work this morning literally minutes before the ominous dark clouds flooded in between the buildings of the financial district and dumped huge droplets of water on the unsuspecting people just going about their business trying to get to work. I don't mind the rain, really. And what I mean by that is I don't mind the rain as long as I am indoors where it is warm and cozy and I have a mug of tea and a sleepy kitty on my lap. If I have to go outside to run errands and get around in said rain, well, then that's a different story and then I completely mind the rain. Rain calls for what I like to call "the 4 S's": shower, socks, soup, and sleep. It's the perfect recipe for rainy weather.

So, dear friend, here is a soup recipe that I am sure you will love. The lentils and barley puff up to give a nice chewy texture throughout the rich tomato broth and chunky vegetables.
I have to warn that it makes a really big batch, which is just perfect because you can freeze it in individual servings for later when you need something comforting and hearty. So, what's so good about this soup recipe? Well, let's see...

* Inexpensive
* Healthy
* Easy
* Good use of barley and lentils!
* Fat Free
* Low Calorie
* Vegan
* Flavorful
* Hearty
* Yummy


INGREDIENTS:

* 2 celery ribs, diced (about 1 cup)
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1/4 cup vegetable broth or water for cooking the onions
* 7 cups water
* 1 8-oz. can tomato sauce (low sodium)
* 1 28-oz. can diced tomatoes, including juices
* 3/4 cup dried lentils, picked over for debris and rinsed
* 3/4 cup pearl barley, rinsed
* 4 Tbsp. vegetable stock powder or 5 cubes
* 1/2 tsp. oregano
* 1/2 tsp. dried rosemary leaves (preferably ground into a powder)
* 1/4 tsp. freshly cracked black pepper
* 1 large carrot, diced (about 1 cup)

DIRECTIONS:

* In a large stock pot, heat the 1/4 cup of vegetable broth and cook the onions, garlic and celery over medium-high heat until tender.
* Add the water, tomato sauce, diced tomatoes and juices, lentils, barley, vegetable powder or cubes, oregano, rosemary and pepper.
* Bring to a boil, then reduce heat to medium-low, cover and simmer for about 40 minutes until lentils and barley are nearly tender.
* Add in the diced carrot and continue to simmer for another 10-15 minutes until tender.

Serving suggestions: Serve with a salad and nice crusty chunk of bread...

Mexican Chocolate Pudding

Oh, Mondaaaaaay. I can't think of a single redeeming quality for you, Monday. I've got nothin. Is Monday's anybody's favorite day? Anyone? Bueller? Monday leaves me with a muted and sleepy outlook and I just look forward to coming home, taking a hot shower to wash away the Monday and watch a little Heroes (which, I have to admit, has also been a bit disappointing lately). I thought pudding might improve said Monday...

I am sincerely intrigued by pudding. By the concept of pudding. Wiggly. Thick. Creamy. Smooth. Yummy. Pudding. Except for the fact that scary little plastic containers with the ominous "Jello" labels are full of preservatives and high fructose corn syrups. So, I thought I might make some real pudding where you know exactly what the ingredients are going to be. Now, generally chocolate is my favorite pudding flavor, but my dear friends, Matt & Emily, gave me some Ibarra Mexican Chocolate and I thought it might be the perfect flavor to try. And Mexican Chocolate has a simple clean little list of ingredients: Sugar, Cacao Nibs, Soy Lecithin and Cinnamon flavor. Now that is more like it!

Once again, this is going to seem like skeptical recipe, but I have tested it out myself (since everything on here is straight from my kitchen) and I promise you, it is delicious. It is down right shocking how easy it is to make too!

INGREDIENTS FOR MEXICAN CHOCOLATE PUDDING:

* 2 wedges of Ibarra chocolate
* 1 12-oz. box of Mori-Nu soft silken tofu
* 1 tsp. pure vanilla
* 1 tsp. cocoa powder (optional)
* 1/4 tsp. cinnamon
* 1/4 tsp. chili powder (optional)

DIRECTIONS:

* Melt the 2 wedges of chocolate over a double-boiler on the stove over medium heat. If you don't have a double-boiler (I don't), you can create one using a heat safe pyrex or glass bowl over a pot that is filled with a couple of inches of water. This just creates hot steam to gently melt the chocolate without exposing it directly to heat. The chocolate will melt down to a gritty sand-like paste.
* Combine melted chocolate, tofu, vanilla, cocoa powder, cinnamon and chili powder (if you like a little kick) in a blender and puree until smooth.

Ta-da! Spoon pudding into ramekins or little cups and refrigerate for at least one hour. You can also top it with a little whipped cream and shaved chocolate if you want to be fancy about it...I topped these beauties you see pictured with some chopped chocolate covered almonds.