Camellias and Risotto

There is no better gift to receive on the first day of spring than a palette of handpicked camellias. My lunch guests on Saturday left us with this beautiful assortment from their garden.

With an amazing centerpiece already on the table, I had to make a homemade supper. Salmon on the grill, crispy oven new potatoes and asparagus risotto kept us from having to grocery shop on such a nice day.

Risotto with White Wine and Asparagus

You will need:

3 cups low-sodium chicken broth

3 cups water

2 tablespoons olive oil

1 cup onion, minced

1 tablespoon garlic, minced

1 teaspoon kosher salt

2 cups Arborio rice

1-2 cups asparagus, cut into bits

1/2 dry white wine

2 tablespoons butter

1/4 ish freshly grated Parmesan cheese

Bring broth and water to barely a simmer in a saucepan.

Heat olive oil in a large saucepan or dutch oven.

Add onion, garlic and salt.

Saute until onion is soft- about 8 minutes. Don't brown onions!

Cut asparagus into small bits and add to simmering liquid.

Stir rice into onion saute pan and cook, stirring until rice is hot- about 2 minutes.

Add wine and simmer, stirring until wine is absorbed.

Add broth one cup at a time, stir often.

Add more broth only when previous batch has absorbed.

Asparagus bits will gradually get added to rice pot.

Adjust heat to maintain a simmer.

This should take about 20 minutes for creaminess.

You may not use all the liquid or you may need to add more water.

A note on vegetables- This risotto is great with any green veggies. I would have added some frozen baby peas and herbs if I had on hand. A squeeze of lemon always brightens up vegetable risotto.

And if you have a sweet tooth.....

Spread vanilla bean ice cream between two chocolate chip cookies. YUM.

Irish Update

The corned beef was a hit. The men raved over the meat but I thought the cabbage and broth was amazing.

You will need:

3 tablespoons olive oil

1/2 onion, chopped

1 head celery with leaves, chopped

6 carrots, chopped

1 garlic clove, halved

2 bay leaves

1 cabbage, cut into wedges

Preheat oven to 300 degrees

Saute all ingredients except cabbage in a large dutch oven

Cook until they become soft- about 10 minutes

Remove meat from the brine and rinse

Lay meat on top of veggies

Add water to cover the meat and bring to a boil

Skim off any foam

Bring to a simmer and add lid

Simmer for 15 minutes

Add cabbage wedges on top of meat, cover

Put in oven for 3 hours

Remove meat, cover with foil and let sit for 20 minutes

Serve meat in shallow bowl with broth and cabbage.

* We ate ours with buttered cooked carrots, parsnips and potatoes

Erin Go Bragh

Now that I am part of an Irish family, I felt it was time to embrace St. Patrick's Day- or at least the cuisine. This Wednesday I will prepare my first corned beef and cabbage meal. With help from Justin the beef is already pickling in the fridge! Stay tuned for the finale on Wednesday but here is what we have prepared so far.

Beef Brine

You will need:

6 tablespoons pickling spice*

1 cup brown sugar

1 cup kosher salt

4 sprigs of thyme

2 bay leaves

2 1/2-3 pounds beef brisket (may need to cut in half)

*I found pickling spice at the Dekalb Farmer's Market. You could make your own with 1.5 tablespoons each of whole coriander, mustard seeds, peppercorns, allspice.

Combine all ingredients except beef in bowl

Add brisket and rub mixture into meat

Place rubbed beef in a plastic bag, pressing more brine mixture into the beef

Pour in water until meat is submerged

Refrigerate for one to ten days, mine will be brining for 4 days.

Tribute to Aspen

I would not dream of trying to recreate 99 percent of the fabulous food we consumed in Aspen. Those culinary memories should stay as memories, and I would never be able to make anything half as delicious. But a few simple pleasures were worth a try......

Cloud Nine Salad

Inspiration from Cloud Nine Bistro and Madaket Market version

You will need:

Bowl full of greens

1/4 jar sun-dried tomatoes

1/4 red onion, sliced thin

2 cups mushrooms (baby bellas or shitake), sauteed

1 cucumber, cut into half moons

1/4 cup Roquefort cheese

1/4 cup mayo

1/4 cup vinegar (tarragon or red wine)

S&P

Prepare the veggies

Sauté the mushrooms

Mix the dressing by combining the Roquefort cheese, mayo and vinegar.

* Portions for the dressing are completely up to personal preference. You may even want to add some olive oil.

Toss the greens with veggies and dressing

Now for a little Aspen comfort food...

Ajax Cheesy Polenta and Shaved Brussels Sprouts

Inspiration from Aspen and Madaket Market version

Back at home in Georgia, we paired the cheesy/sauteed shaved Brussels sprouts with bone-in ribeye instead of stripped bass.

Cheesy Polenta

Boil 4 cups of water

Whisk in 1 cup of yellow corn grits

Stir constantly for a few minutes and until thick

Turn down the temp to a simmer

Cook uncovered, stirring often for 45 minutes to an hour

Add water if the polenta gets too dry

Dollop in 1/4-1/2 stick butter

Stir in a handful of Parmesan

Feel free to add salt, pepper and milk/cream

Shaved and Sauteed Brussels Sprouts

You will need:

1 pound Brussels sprouts

2 tablespoons butter

3 tablespoons olive oil

12 medium shallots, thinly sliced

6 garlic cloves, thinly sliced

1/2 cup pine nuts, toasted

2 tablespoons lemon juice

Slice Brussels sprouts using a Cuisinart slicing attachment

Heat butter and olive oil in a large saute pan

Add shallots and garlic

Saute until shallots are translucent, 3 minutes-ish

Add shaved Brussels sprouts and increase heat to medium high

Saute for about 8 minutes or until tender

Stir in 1/2 pine nuts and lemon juice

Season with S&P

Toast remaining pine nuts in a dry saute pan over low heat

Transfer sprouts to a serving bowl and top with remaining pine nuts

Serve Brussels sprouts over the polenta as a side or topping to fish, steak or chicken.