Tasty Recipes Archives - Page 62 of 108

Asparagus Risotto with Gorgonzola

Asparagus Risotto with Gorgonzola

Recently I was the happy recipient of some beautiful bundles of thick and thin asparagus from my friends at Gourmet Trading Company. Elegant asparagus’ peak season is Springtime. If you are in the depths of a really cold winter, maybe this post can lift your spirits? Spring is (almost) around the corner. Gourmet Trading Company imports and distributes top-quality fresh asparagus from the areas where it grows naturally in the Americas. This month asparagus is flourishing on their farms in Peru.

Trim thin stalks of asparagus, cut into 2 inch pieces and steam in salted boiling water until tender. Shock in an ice bath to stop the cooking.

Albóndigas Soup with Hatch Chiles

Mexican-style Meatball Soup

Pasilla & Cumin Scented Beef Broth with Rice & Zucchini

Roasted Chiles from Hatch, New Mexico

Garnished with Fried White Corn Tortilla Strips

Lime and Cilantro

Last summer I wrote about Hatch chiles. The famous chile from the “Chile Capital of the World” in Hatch, New Mexico. I addition to lots of fresh chiles, I also bought some pre-roasted chiles to keep on hand in my freezer. They were perfect for this albóndigas recipe.

Roasted Rainbow Carrots with Miso Butter

Organic Rainbow Carrots

Roasted with Toasted Sesame Oil

Splash of Tamari

Miso Butter with Ginger and Garlic

Sesame Seed Garnish

Who could pass up these beauties at the market?

Looking for a holiday side dish? Something colorful, tasty, not too complicated, unique, not too rich, that complements a variety of foods? Try roasted rainbow carrots with miso butter!

Preheat oven to 350°. Peel the carrots. Toss lightly with toasted sesame oil. Roast on a sheet pan or oven-proof dish in a single layer. (I found it is best to roast the purple carrots in a separate pan to keep the color from bleeding onto the other carrots).

Miso butter:

1 stick softened butter (I used Challenge Butter)
2 – 3 T. white miso (depending on saltiness)
1 1/2 t. garlic minced
1 1/2 t. fresh ginger minced

Mix all ingredients in the small bowl of a food processor. You can make the miso butter ahead of time and keep it on hand. It is great on vegetables, fish, noodles, and oh, please try it on a grilled rib-eye steak!

Melt some of your miso butter in a saucepan.

When the carrots are al dente, after about 25 minutes or so, remove from oven, add a splash of low-sodium tamari. Arrange on a platter. Then drizzle with melted miso butter, and finish with a black and white sesame seed garnish. This side dish has the lovely depth of umami flavor yet is not too heavy.

A Chance To Win

Last month, the folks at Challenge Butter sent me an email: “We are running a sweepstakes for a chance to win a 7-day/6-night vacation to the Mountain Sky Guest Ranch in Montana. It’s sure to brighten some spirits!” The sweepstakes runs through December 31st.

I purchase Challenge butter all the time. Happy to endorse their excellent product.

Bonne chance mon ami!

Gratitude Soup

Maybe you’re a little bit tired of turkey by now? I didn’t want to scare you away by posting another turkey leftover dish. But alas, that is what this is…and then some.

Roasted Turkey Soup

With Pearled Barley and Dinosaur Kale

As I made this soup, I reminisced about Thanksgiving week…

I took the turkey carcass and made a very flavorful stock. And rather than me go through the details, I would like to refer you to Cajun Chef Ryan’s recent post, he details turkey stock perfectly. Cajun Chef Ryan’s blog is awesome.

I added about 1 cup+ of pearled barley to the strained stock, along with a bay leaf, and simmered until al dente, a little over one hour.

Meanwhile, I browned quartered mushrooms in a small amount of olive oil. Also in a separate pan sautéed celery, shallots, and carrots in olive oil until tender, lastly added chopped garlic.

Dinosaur Kale

Remove the main rib from the kale, and tear into bite-sized pieces. Lacinato Kale, also known as Cavalo Nero, Tuscan Kale, and Dinosaur Kale – in honor of my nephews I am sticking with the DINOSAUR nomenclature.

I added the vegetables including kale to the soup. Simmered until the kale was tender, about 15 minutes Added salt and pepper to taste.

It was very satisfying and delicious! Especially so, seasoned with a big dose of gratitude:

I had a wonderful week with my family and friends. Thanksgiving is a beautiful holiday, thank you Pilgrims, Native Americans and President Lincoln!

Thank you to my mother, Joyce, for well, just about everything, but today for being who you are – a very special lady, the family matriarch, and a wonderful role model. My grandparents aptly named you JOY.

Oh, Ma, and thank you for lending me your gorgeous antique Franciscan Apple dinnerware.

Thank you to my brother Don, there is absolutely no one in the world that has a more generous, smart, kind and fun little brother than I.

And to my sister-in-law Kristy, I could not ask for a better one. You are so dear to me, thank you for all your help, and laughter, and sisterhood. I love you.

And to my nephews, Stone who is now seven years old, and Jett who is now five. You are the light of my life. I adore cooking with you. Your visits to California are the highlight of my year. And boy oh boy are you both getting good at basketball!

Last year I installed a basketball court in my backyard, and we sure have great fun there. Any of you playing basketball during the holiday season, consider our good idea: We play T-U-R-K-E-Y instead of H-O-R-S-E.

A Savory Life Indeed

To my entire family and all my dear dear friends and colleagues. I wish you a wonderful upcoming holiday season. I am truly grateful for you all. Oh how very fortunate I am to have you in my life. Thank you.

Black Garlic Risotto with Peas

Black Garlic

The flavors and texture of black garlic are so unique. It did not taste like I had expected. It was like a garlic candy; sweet, and slightly savory, with subtle garlic notes and a jelly-candy texture. The deep color and flavor is the result of a month-long aging by a special high-heat fermentation process. It has umami flavors of molasses, balsamic vinegar, soy sauce and licorice. For more information and a recent culinary history about Black Garlic, go to blackgarlic.com.

Risotto Recipe

I started with this wonderful olive oil from the California Olive Ranch, 2009 Olio Nuovo, a gift from the Foodbuzz Blogger Festival. It was one of the oils we tasted at Michael Tuohy’s Olive Oil Tasting seminar. We learned from Michael to use this oil now, when it is young. Olio Nuovo: A “living liquid” bottled at time of milling, it has a thick texture and rich flavor.

Heat 1/2 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until light golden brown.

Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. white wine and cook until the wine has evaporated. Add about 5 c. hot chicken stock gradually as absorbed, stirring continuously until the rice is almost al dente.