Wednesday, December 16, 2009
Monday, October 19, 2009
Friday, July 17, 2009
It's featured on Sprouted Kitchen, and her pictures are better. Aren't you glad I'm back? ;)
Thursday, July 2, 2009
It can be a challenge for me to cook with what I have in the fridge. I love to search for new recipes to try out, but most send me running to the store, spending more than I need to on last minute ingredients. Sure, dinner usually turns out great. But my food budget isn't quite as healthy after those little daily indulgences.
Summertime is here for us, and that means weekly boxes of veggies and fruit from our local CSA share. The challenge is to eat everything that comes in that jam packed box by the next week. And that is harder than it might seem, especially when you're completely sick of cooking greens and lettuce. There's only so much you can do with swiss chard (tasty new recipe coming soon).
The antidote for this weeks green overdose was this soothing carrot risotto. I paired it with a cool, crunchy (okay, and light green) cucumber salad. Both recipes took a bite out of the produce overload in my fridge.
6 medium carrots, peeled and diced small
2 cups of arborio rice
1 onion, finely diced
2 cloves of garlic, minced
1 box of organic vegetable stock (4 cups), warmed
2-4 cups of water, warmed
1 cup of whole milk, warmed
1 cup of good quality shredded parmesan cheese
freshly ground black pepper
2 tablespoons of olive oil
3 tablespoons of butter
a handful of chopped parsley
Heat the butter and oil in a medium sized stock pot over medium high heat. Once the butter melts add the onions and sauté until the onions begin to soften. Toss in the garlic and sauté for one minute more. Add the rice and the carrots and stir until the rice is lightly coated with the oil/butter mixture. Pour in two cups of the heated vegetable stock. (I microwave mine in a glass measuring cup and take it out at the last minute to use. No messing with another pot on the stove.) Keep stirring the rice occasionally until the stock is mostly absorbed by the rice. Add another two cups of stock and stir again. After the rice has absorbed most of the stock, taste for salt and adjust seasoning, add pepper to taste. Continue this way with the warmed water until the rice is al dente and the water is mostly absorbed. The rice will be gooey, but not runny. Add the milk and cheese and heat thoroughly. Taste for seasonings and adjust, the cheese and stock will make the dish slightly salty, so go easy on the salt in the first addition and correct it at the end. Stir in the parsley and serve.
2 large English cucumbers, washed and sliced thin
3 tablespoons of plain yogurt
2 tablespoons of red wine vinegar
1 teaspoon of lemon juice
½ teaspoon of dried mustard
½ teaspoon of freshly ground black pepper
3 tablespoons of chopped fresh dill
3 scallions, thinly sliced
2 teaspoons of sugar, to taste
In a large colander set over the sink, lay the cucumbers in layers, sprinkling each layer with salt. Let them sit for at least 30 minutes. When you’re ready to assemble the salad, press down on the cucumbers in the colander to get them to release a bit more of their water. Whisk together the ingredients for the dressing in a large bowl. Toss the cucumbers in the dressing. Serve. This is even spicer and better the next day.
Friday, June 19, 2009
-Courtesy of Driftless Organics
Sunday, February 22, 2009
After working math problems for hours and hours and hours, I'm starting to apply formulas to my surroundings. Milk being steamed? There's a formula in there somewhere, where rate and time exudes pressure to make the milk foam and heat at the correct rate to the correct temperature. I'm one step away from becoming the crazy mathematician in Pi, seeing patterns in everyday life to the point of insanity (not really). But I will concede that I have been at Barrique's for way too long. I'm at the point where I'm in the math groove, but I can't stand that I'm wasting my day working math problems. How do I always let it get to this point? I hem and haw and waste my evenings during the week, playing with my child (exactly HOW important could THAT be?), cooking dinner and the like. I guess we could subsist on frozen pizza and ramen, but that would be a touch too college-esque for me. Help?
(If you're stellar at math, drop me a line, we'll work out a payment arrangement...)
Tuesday, February 17, 2009
P.S. And I did mean that singularly. If you read my blog, and enjoy, please post comments, otherwise I feel all sad and alone in the universe... even if you don't enjoy, please post comments and I'll be sure to return the niceties.
Friday, February 13, 2009
Thursday, February 12, 2009