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.

Super Bowl Stromboli

This might be my sister's favorite meal that my mom prepares- requested at all birthdays and special occasions. Although the original recipe is simply awesome, I have realized that the pounds of meat can be exchanged for fresh veggies and herbs. Even meat loves ohhh over the veggie version. I will share the original recipe and make suggestions for variations. Great for a full meal or a super bowl finger food.

Morgan's Stromboli

You will need:

2 loaves frozen bread dough (near the Sister Schubert rolls)

1 pound. ham, thinly sliced

3/4 pound hard salami, thinly sliced

1 pound provolone cheese, sliced

3/4 pound mozzarella cheese, grated

1 onion, thinly sliced

1/2 pound fresh mushrooms, sliced

Oregano

Basil

Thaw dough at room temperature for about 2 hours (on pkg.)

Stretch and roll each loaf to form a 6 x 12 rectangle

Saute mushrooms (in an effort to release some water)

Layer down the center half the ham, salami and cheeses, onion and sauteed mushrooms.

Overlap and mound, overlap and mound, overlap and mound...

Sprinkle with oregano and basil

Fold both sides of dough to meet in the middle

Pinch seams together

Repeat with second rectangle and remaining ingredients

Bake at 375 degrees for 25-30 minutes

Slice and serve immediately

If you want to stray from the original, here are some ingredients to add or use on their own..

bell peppers

eggplant

onion

herbs, any and all

squashes

*Be sure to saute any veggies prior to layer on dough because they contain lots of water. Raw veggies = soggy stromboli. My first attempt at veggie stromboli was pretty much a flop for this reason.

*I have also found that the simpler the better!

Fresh Start to 2010

I am in major need of crisp veggies, fresh flavors and a little taste of Mexico. This black bean salad scratches all those itches time after time.

Black Bean Layer Salad

You Will Need:

2 (15-ounce) cans black beans, drained and rinsed

2 tablespoons vegetable oil

2 tablespoons white wine vinegar

1/2 teaspoon salt

2 cups-ish iceberg lettuce

1/2 cup red onion, chopped

1 1/2 cups tomatoes, chopped and seeded

1 cup fresh or frozen corn

1/2 green bell pepper

1 avocado, chopped

1 cup shredded Monterey Jack cheese

4 slices bacon, crisp-cooked and crumbled

Dressing below

Mix the black beans, oil, vinegar and salt in a bowl

Cover and marinate in the fridge for up to 1 day, stir occasionally

Layer the lettuce, marinated beans, onion, tomatoes, corn, bell pepper, avocado cheese and bacon on a platter.

Toss with jalapeno dressing

Jalapeno Dressing

Process in a Cuisinart-

3 pickled jalapenos

1/2 cup packed cilantro

1/3 cup olive oil

1/3 cup vegetable oil

1/4 cup white wine vinegar

1 teaspoon salt

Big Green Egg Supper

Santa brought Justin a green egg for Christmas! The inaugural meal included glazed salmon on the egg, brie pasta and green beans.

Salmon Glaze

Saute garlic

Add and let simmer molasses, balsamic vinegar and brown sugar in a sauce pan

(don't know the measurements but mostly molasses, then brown sugar, then vinegar to taste)

Coat the salmon

Smoke on the green egg

Best Brie Pasta

You will need:

16 ounces corkscrew pasta

2/3 pound of ripe brie

3 plum tomatoes

1 garlic clove

basil

1/2 cup-ish olive oil

Cook pasta according to package

Shave most of the rind off the brie

Cut into meltable cubes

Dice tomatoes

Push garlic through press (or finely mince)

Julienne basil

Toss cubed brie, tomatoes, garlic, basil and olive oil

Drain pasta and immediately pour over brie mixture while hot

Toss until brie melts

*mmmmm-this pasta is SO creamy and good

Green Beans with Pine Nuts

Steam green beans in salted water until tender

Immerse in ice bath

Drain well

Toss with lemon juice, olive oil, salt and pepper

Toast pine nuts in a dry saute pan over medium heat

Top green beans with pine nuts