Wild Mushroom Barley Risotto

A chill is in the air, and risotto season is here once again!  There is nothing I love more than sitting down to a bowl of creamy comfort food for dinner on a chilly day, or just when I am craving a food hug.  A few years ago when I first discovered the deliciousness of risotto, I would make it about 3 times a week in the cool months, not even counting the sweet risotto dessert I would make quite often.  It was something that I would come home from work wanting, so creamy and rich, and the best part was I could make it with whatever I had on hand and in my pantry.  Arborio rice is so delicious when cooked properly and it can be made very rich if you are in a naughty mood or veganized if not but still tastes just as delicious!  In the last year however, I have fallen in love with barley risotto.  Hulled barley needs a good soaking before cooking it if you want it to be ready faster, but I feel like I am getting more of a nutritional bang for my buck when I use it in place of the white rice. 

Last weekend when I came across a large selection of local mushrooms at the market, I had to buy them, because in my head I was invisioning a creamy dreamy mushroom risotto!  I thought it would be the perfect thing to make for me and my boyfriend Scott on Sunday for dinner.  I also grabbed some locally grown kale and crimini mushrooms as well as some truffled cheese and I was already looking forward to the deliciousness that would result.  Scott helped me grate the cheese and prepare the kale while I chopped the mushrooms and sauteed the crimini and it was wonderful to actually help me with dinner!  I suppose most of the time I am a control freak and I just do it all myself, but he is rather cute in the kitchen so I welcome his help.  Once the mushrooms were added to the risotto the kitchen was filled with the most wonderful earthy rich aroma...my mouth was watering and I couldn't wait for the barley to finish cooking.  It smelled even better once the truffled cheese had been added and truffle oil had been drizzled over it! 

It was as delicious as it smelled...hearty grains bathed in silky earthy mushroom sauce, dare I say it...heavenly!  Scott enjoyed it as well, even if the kale was a new thing to him.  I always appriciate that he is a good sport with my recipe experiments...luckilly this one was a success!  If you would like to try some, I have included the recipe. 

Wild Mushroom Barley Risotto

Serves 3-4

1 Tbsp olive oil

2 medium shallots, sliced
2 garlic cloves, minced

3/4 cup hulled barley, soaked for at least 2 hours in water

1 tsp dried rosemary

1 tsp dried thyme

1/4 cup white wine

4 cups mushroom (or veggie) stock, heated to almost boiling

sea salt
freshly ground pepper
7 cups assorted mushrooms, sliced
2 cups kale, torn into bite sized pieces
4 oz grated Cacio Di Bosco Tartufo cheese or other truffled cheese, grated (if not available pecorino romano or  parmesan will do)
truffle oil, for finishing
1 oz Cacio Di Bosco Tartufo shaved, for garnish


In a large stockpot, heat 1 Tbsp olive oil over medium heat and add shallots.  Saute until translucent, about 5-7 minutes.  Add garlic, herbs and barley and saute a minute more.  Then add wine, 1 cup of stock, and sea salt and pepper to taste.  Let simmer and stir occasionally until the barley has absorbed most of the liquid.  Add another cup of stock, and let absorb.  Repeat with remaining stock, and when last cup has been added, add mushrooms and allow to cook until they are tender.  Add kale and cook until wilted and bright green.  Add shredded cheese, stir in and allow to melt, then taste for seasoning and add salt if needed.  When barley is tender and most of the liquid is absorbed, spoon into bowls, drizzle with truffle oil, and top with the shaved cheese. 

Roasted Tomatoes on Toast with Chevre, Poached Egg and Fresh Basil

Tomatoes fresh from the garden are one of the most heavenly vegetables.  I had a big pile of tomatoes on my counter that I had recieved from my Grandpa and I decided that they needed to be included in my dinner.  I could have simply made a caprese salad and had them raw, but I love them so much roasted that that is what I did with them. 

I had some crusty peasant bread to top with the roasted tomatoes which I decided to do up crostini style except for the fact that don't have a grill so I oven toasted them.  Still just as delicious because what was important was the tomatoes.  I sprinkled them with chevre for richness, basil for herby freshness and lastly a poached egg, which I love on just about any sort of toast.  As a whole it was delicious, but what made it was the tomatoes.  Roasting them brought out the essence of tomato...an intense sweet tart bright flavor which I love and you can only find in fresh summer tomatoes.  I would encourage you to try this, it is perfect for a light dinner, or brunch and so simple to make!

Roasted Tomatoes on Toast with Chevre, Poached Egg and Fresh Basil

Serves 2

Tomatoes:

3 medium tomatoes, cut into eigths

olive oil

sea salt

Toast:

2 medium peasant bread slices

olive oil

1 garlic clove

Poached eggs:
1 tsp vinegar
1/2 tsp sea salt

3 cups water

2 large organic eggs

 

2 oz chevre, crumbled

2 Tbsp fresh basil, cut chiffonade

balsamic syrup (optional)

sea salt and freshly ground pepper

 

To roast tomatoes, preheat oven to 475 degrees, line two large baking sheets with foil, and spray with non-stick spray.  Spread out tomatoes on one baking sheet and drizzle with a little olive oil.  Roast for about 15 to 20 minutes, until tender and starting to brown at edges.  Remove from oven, sprinkle with sea salt and set aside. 

To make toast, brush olive oil over each bread slice and place on other baking sheet.  Toast in the oven until browned then cut garlic in half and rub over each toast slice using the cut side.  Set aside. 

To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other egg.

To plate, place a piece of toast on each plate, then top each with tomatoes, crumbled goat cheese and a poached egg, and lastly basil and a little sea salt and freshly ground black pepper.  Drizzle balsamic syrup around the plate and serve!

Roasted Blueberry Salsa

I am not sure how I decided that I needed to add blueberries to my salsa, but for some reason it had to be done.  Afterall, many people add fruit to their salsa but it is usually something like mangoes or pineapple...not berries.  My Mom said it sounded disgusting and thought I was crazy for doing such a thing, that is until she tasted it and was won over.  Every summer we get a large amount of tomatoes from my Grandpa's garden and much of that goes to making roasted chipotle salsa.  Many different things have been added to it my favorite of which is habaneros for a kick but never blueberries. 

So last week when I threw the tomatoes, onions, garlic and berries on the pan and hoped that this experiment would be delicious.  It sure smelled good...but of course it had to cool before we could properly taste it.  Once cool, I added lime, basil, and chipotle and I was right about my premonition that this would be good.  It had a deep tomato flavor with a hint of tart and sweet from the berries which lended almost a jammy note.  I had blended it pretty smooth because that is the way my Mom likes it and I was to share it with her, but I think next time I would leave it chunkier were I making it for myself.  It was perfect with some home made chips I had made in anticipation of the salsa making. My Mom admitted that it was good and I have to say, she has eaten most of it the salsa lover she is!  So if you are looking for a salsa that is a little different here is the recipe!

Roasted Tomato Blueberry Salsa

Makes about 6 cups

6 large ripe tomatoes, cut into 8ths

1 red onion, sliced

4 garlic cloves

olive oil

2 cups organic blueberries

1/2 cup fresh basil
juice of 4 limes
sea salt
1 Tbsp chopped chipotle in adobo sauce
freshly ground black pepper

1 Tbsp agave nectar

Preheat the oven to 475 degrees and line a sheet pan with foil.  Spread out tomatoes, onions, and garlic on sheet pan and drizzle with olive oil.  Place in the oven and roast for about 20 minutes until softened then add blueberries and continue to roast for about another 10 minutes until the berries have burst and everything is starting to caramelize and brown at edges.  Remove from oven and let cool.  Place in a food processor along with basil, lime juice, sea salt to taste, chipotle, freshly ground pepper to taste, and agave nectar.  Process to desired consistency and chill before serving. 

Blueberry Basil Quinoa Tabouli Salad

Today was one of those days where I felt like I needed a break from too much rich food.  Too many sweets and indulgence on Saturday was the problem, but luckilly I had lots of fresh produce in my fridge.  Nothing but fresh, cool vegetables or fruit was sounding good to me for dinner.  I had a large container of blueberries from Wisconsin that were some of the best I have tasted in years, plus a large pile of cucumbers from my Grandpa's garden so I decided that those two things needed to be included in whatever I decided to make.  For some reason quinoa tabouli came to mind.  It is a favorite of mine in the summer, classic, or a twist changing up the veggies and dressing.  Although I had some tomatoes from my Grandpa's garden as well, I decided swap them out for blueberries to be a little different and not make classic tabouli this time! 

I threw in basil and toasted almonds, and it was delicious!  It was a little like original tabouli in that it contained mint, cucumbers, lemon and garlic, but it was something a little different as well!  I had used a mixture of black and white quinoa because I enjoy both, but it made the salad a little more appealing to the eyes as well as the taste buds.  It was fresh, and like something you would enjoy at a spa, or a light dinner to leave you feeling healthy.  The berries provided welcome little tart sweet pops of flavor among the savory ingredients! So much for feeling yuck from over indulgence.  Here is the recipe if you would like to try it!

Blueberry Basil Quinoa Tabouli Salad

2 cups water

1 cup quinoa, rinsed (I used a mixture of black and white)

1 cup fresh organic blueberries

1 large cucumber peeled, seeded and diced small

2 scallions, sliced

1/2 cup fresh organic basil leaves, minced

1/4 cup fresh organic mint, minced

3/4 cup toasted almonds

2 Tbsp olive oil

1/4 cup plus 2 Tbsp lemon juice
1 Tbsp lemon zest
1 large garlic clove, minced
sea salt
freshly ground pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. When quinoa is cool, combine with the berries, cucumber, basil, scallions, and almonds. Whisk together olive oil, lemon juice, lemon zest, garlic, and sea salt and freshly ground pepper to taste. Toss dressing with salad, and chill.

Melange of Roasted Summer Vegetables with Poached Eggs and Basil Chevre Cream

When summer is at its peak, I can think of nothing better than a nice big pile of roasted veg.  Eggplant, corn, peppers, zucchini...I love it all, the beautiful colors like confetti on my plate.  A few nights back I raided my fridge, and found lots of veggies to roast.  I tossed them with a little olive oil, threw them in the oven, combined them, and what resulted was an intensely flavored beautifully colored dinner, just what I crave in the summer.  I call it a melange, because it was many different veggies, contributing different delicious flavors and textures. 

I topped my veggies off with poached eggs for protein, because I love the way they ooze silky rich yolks when you cut into them.  They were the perfect accompaniment to my veggies with some crusty bread for dinner.  I also included a bit of creamy chevre to add some richness and textural contrast to the veggies.  It was a delicious hearty meal showcasing local prouce at its best!  This is the way I feel I should eat every night.  Whatever veggies you have laying around you should try this out, feel free to substitute for my list with veggies local to your neck of the woods! 

Melange of Roasted Summer Vegetables with Poached Eggs and Basil Chevre Cream

Serves 3

Olive oil

1 large eggplant, cut into large dice

2 medium zucchini, halved and sliced thickly

1 cup fresh corn kernals

12 crimini mushrooms

2 red bell peppers, cut julienne

1 bunch scallions, cut into 1 inch pieces

1 Tbsp olive oil

2 garlic cloves, minced

2 Tbsp balsamic vinegar

1 15 oz can diced tomatoes

sea salt to taste

red pepper flakes, to taste

1/4 cup fresh basil

2 Tbsp fresh oregano

2 Tbsp fresh parsley

Chevre Cream:

3 oz chevre

goat milk (enough to thin)

2 Tbsp fresh basil, minced

Poached eggs:
1 tsp vinegar

1/2 tsp sea salt

3 cups water

6 large organic eggs

To roast veggies, preheat oven to 475 degrees, line 2 large baking sheets with foil, and spray with non-stick spray.  Toss eggplant, zucchini, peppers, mushrooms, corn and scallions with just enough oil to coat and spread out on 2 pans.  Roast for about 15 to 20 minutes, until veggies are tender and starting to brown at edges.  Remove from oven.  Meanwhile, heat 1 Tbsp olive oil in a large saucepan and add garlic.  Saute for a minute until fragrant, then add balsamic, tomatoes, sea salt, red pepper flakes, and let simmer for 10 minutes.  When other veggies are done roasting add them to the pot, along with the herbs and stir to combine.  Remove from heat and keep warm. 

To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other eggs.

To make chevre cream, mix chevre with just enough goat milk to make it the consistency of sour cream, then stir in basil.

To plate, spoon the veggie mixture between each of 3 plates dividing evenly, then top each with 2 poached eggs and a little of the chevre cream.  Sprinkle eggs with a little fleur de sel and freshly ground black pepper if desired.  Serve!

Thai Tofu Lettuce Cups

I am all for simple things for dinner as of lately as it seems like I never have a free moment to just sit.  So last week when I wanted something fast for dinner, I decided that the tofu I had in the fridge was a good option, combined with veggies I simply needed to chop. 

I have seen lettuce wraps on restaurant menus, but they almost always have pork, beef or some other sort of meat...and being vegetarian I would never try them.  But I would try and make some for myself which is exactly what I did with the tofu. 

I combined it with a sweet savory dressing and some local peppers and scallions, then simply wrapped it in lettuce I had bought at the farmer's market.  Super simple, but that is what was needed and it was delicious!  I don't know why I waited until now to try making them! 

I even made a Thai Pineapple Martini to go along with it...and if you are interested the recipe will be on my other blog, Fragrant Vanilla Cake! 

Happy Monday, and hope you all have a wonderful week, even if it may be busy. 

Thai Tofu Lettuce Cups

Serves 2

Tofu:

10 oz tofu, cut into small cubes

1 Tbsp tamari
1 Tbsp peanut oil

Dressing:

1 Tbsp tamari

1 Tbsp rice wine vinegar

1 Tbsp maple syrup

1 Tbsp peanut oil

1 tsp red pepper flakes

1 tsp fresh ginger, minced

1 garlic clove, minced

1 red bell pepper, minced

2 scallions, sliced

6 large leaves of lettuce

To make tofu, preheat oven to 475 degrees, line a sheet pan with foil, and spray with non-stick spray.  Toss tofu with tamari and peanut oil and spread out on pan.  Roast for about 15 minutes until starting to brown and remove from oven.  Whisk together dressing ingredients.  In a bowl, combine tofu, pepper and scallions and toss with dressing to coat.  To serve spoon tofu mixture into the lettuce leaves and eat taco style. 

Cucumber Watermelon Salad with Pecorino Romano, Toasted Pine Nuts and Basil

Last weekend my Grandpa brought me over a bag of home grown cucumbers from his garden and I have been enjoying them all week.  There is simply no substitute for growning them yourself, the ones from the store never taste the same!  I love to simply eat them with hummus for a snack, or blend them up into a cold soup, they are so good!  I was given a watermelon yesterday, and so I thought, what better to pair it with than the cool cucumbers! 

It has been hot and humid all week afterall, and I think we are all in need of a bit of cooling from the inside out.  Nothing complicated here, just the cukes and melon, to which I added a bit of fresh basil from my herb garden and some pine nuts and pecorino romano for richness.  Then to top it off I drizzled it with a bit of lemon juice and basil oil I had on hand.  So refreshing!  Simple summer produce at its best!  This is a wonderful combination you can only enjoy at the peak of summer.  Here is the recipe if you would like to try some for yourself!

Cucumber Watermelon Salad with Pecorino Romano, Toasted Pine Nuts and Basil

Serves 3

1 medium organic cucumber, sliced into rings

1 1/2 cup organic watermelon, cut into chunks

3 Tbsp pine nuts

3/4 oz pecorino romano cheese, shaved

a few fresh basil leaves cut into chiffonade

Dressing:

1 Tbsp lemon juice

2 Tbsp basil oil

sea salt and freshly ground pepper to taste

On each of 3 plates, arrange cucumber and melon decoratively, sprinkle with pine nuts, pecorino and basil leaves.  In a small bowl, whisk together lemon juice and basil oil and drizzle over the salads.  Sprinkle with a little sea salt and pepper if desired.