Yvette van Boven's Baked Risotto with Cauliflower, Gruyere and Crisp Bread Crumbs


It's been almost a month since I've posted and lots of things have happened during my little hiatus: one pope resigned and a new pope was appointed (black smoke, white smoke...), Hugo Chavez departed planet Earth, we continue to live in the fastest warming period since the dawn of civilization, and then there's that pesky sequestration. On a personal note, I met Deb Perelman of Smitten Kitchen fame who spoke at the Tattered Cover bookstore here in Denver. And in celebration news, Omar, our beloved Rottweiler, turned 15 years old (which is about 105 in human years, though I've been reassured by Dr. Feldman our veterinarian, that Omar's got the inner workings of a 10 year old canine, so that's good news). Otis began to write words other than his name and little Theo greatly improved his vocabulary, which is now somewhere around (an impressive) 100 words. 
Then there was that horrendous stomach virus that came just in time for our closing and subsequent move. But we made it and we're settling in to our first (and likely only) home. My OCD has returned with a vengeance (my new label maker- for all those clear storage bins- is en route) and I'm trying to be hyper-organized in our new space. Oh, and we also entertained our very first house guests. Whew, I'm exhausted just typing this up.   
A few days after moving into our new home we got a little snow storm. But in typical Colorado fashion, about 48 hours later, the temperatures climbed above 70 degrees. I quickly realized that spring is fast approaching and winter is almost a distant memory, so I decided to publish this recipe post-haste. It comes from Home Made Winter, a fantastic cookbook that I wish I'd discovered a wee bit earlier in the season. The cookbook is written by Yvette van Boven, the author behind the wildly popular Home Made. In addition to fantastic recipes, Yvette also has awesome illustrations and collages. It's a very appealing cookbook. 
I've been cooking my way through Yvette's vegetarian recipes and kicked things off with this baked risotto. I had a few already-open bags of Arborio rice -- which I now feel perfectly comfortable cooking with after a long string of mushy mishaps. I wanted to use some pantry items (i.e. rice) and I'm always in the mood for cauliflower, especially when it's combined with cheese and wine...so the decision was an easy one.   
I loved the simplicity of the dish and the stick-to-your-bones feeling from the risotto. And I got to use my cast iron skillet which has been sitting in a cupboard collecting dust (until now). 
I hope you enjoy it as much as we did. Just be sure to add a few hefty pinches of salt and pepper. 
This is the perfect way to say goodbye to winter!
xo,
Batya



Baked Risotto with Cauliflower, Gruyere & Crisp Bread Crumbs
(Printed with Yvette's permission, from Home Made Winter)
Hardly any work and done in a snap. 
Ingredients
1 small head cauliflower, cut into florets
1 tablespoon olive oil
2 small onions, diced
1 clove garlic, sliced
7 ounces Arborio rice
1/2 cup white wine
2 1/4 cups vegetable broth
7 ounces Gruyere, grated
2 or 3 slices dry white bread (I left mine in a paper bag for two days to dry it out.)
I added a few hefty pinches of salt and pepper. Then I tasted it to see if I thought it was enough.
Preparation 
Boil cauliflower in water for 10 minutes, until al dente. Drain.
Heat the oven to 350F. 
Heat the oil in a cast-iron skillet. Add the onion and sauté for about 5 minutes, add the garlic and cook for 1 minute, then add the rice. Sauté all of this for another 2 minutes or so. Add the wine and then pour in the broth. Bring to a boil. Stir in the cauliflower and cheese. Put a lid on the skillet.
Put the skillet in the oven and bake the risotto for 25 minutes or until all the liquid is absorbed.
Grind the dry bread in a food processor or mince with a knife.
Uncover the skillet about 5 minutes before the risotto is done (Watch out, hot!) and sprinkle the bread crumbs on top.
Bake, uncovered, until browned, then serve.

Back in the Kitchen: Mushroom and Brown Rice Burgers (with Lemon and Herb Hummus)

the sprouted kitchen: a tastier take on whole foods is a  recently published cookbook and it's my new go-to. Sara and Hugh Forte, the husband-and-wife team behind the very popular Sprouted Kitchen, have put together one of the most beautiful collections of recipes I've seen since Yotam Ottolenghi's Plenty hit the scene. The photographs are gorgeous and the food tastes delicious. Some day, one day, I hope that I can improve upon my food photography. If and when that (ever) happens, I hope my pictures will look something like Hugh's. I wouldn't mind having Sara's taste instincts either…and this is one cookbook you should own.

I've made a bunch of Sara's dishes, including her recipe for Lentil "Meatballs" with Lemon Pesto, and it has become one of my favorites.
It's been a few weeks since I've been in the kitchen. And I've missed it.
We managed to move (without incident) from the northwestern section of Denver, all the way over to the eastern side of the city. I'm not really sure what section of town we are in-- some people call it Hilltop, some refer to it as Crestmoor, and Lowry gets thrown in there too. We've signed a short 6 month lease, so maybe I'll figure it out before we move (again)...hopefully to a place of our own... 
Anyway, take-out dinners were the norm the week before we moved. The packing seemed endless and, having two boys under the age of 3 to care for, just added to the juggling act. I managed to eek out a Tomato Tart and Fresh Tomato Cream Soup, but that was pretty much it.
Unfortunately, two days after we moved, a devastating family emergency brought me back to NYC. I'm reluctant to write more about the seriousness of what happened, mostly because my writing can not possible convey the ordeal our family faced over the past few weeks. While the events that transpired aren't a secret, I have to respect that fact that my parents and brother might prefer a bit of privacy, not wishing to broadcast every detail on a public forum such as a blog. As of now though, things are much better than they were two weeks ago. For that we are thankful. And we continue to maintain a positive outlook. We truly appreciate all the good thoughts and prayers that have been said on our behalf. 
That said, it has been a crazy few weeks. There has been very little time to cook and not much time to eat a real meal.
This is pretty much marks my foray back in to the kitchen after almost a month away.
This mushroom and brown rice burger, while a bit time consuming to put together, hits the spot. It's really fantastic. I topped it with sauteed shallots and a lemon and herb hummus. The dip is positively delicious. Since I had a bit of avocado salsa already made, I added that to the burger too. But feel free to experiment; you can really add whatever condiments and toppings you like or have at your disposal. 
A note on the ingredients: I am sensitive to the fact that purchasing certain ingredients can get expensive. But I think that the taste that comes from these specialty flours, herbs or seeds, enhance the dish exponentially. They are well worth it, in most cases. 
It took me quite a bit of time to build up my pantry (with things like flax meal, for example). But now I seem to have most of the ingredients I need on hand. Unless you want to go all-out and buy everything at once (which can be pricey), build up your pantry by prioritizing what you will use the most and what tastes you favor. This requires a bit of patience, but it beats boring, bland, unhealthy food, right?! 
Hope you enjoy this vegetarian burger and the first few days of fall! 
Happy cooking...
Mushroom and Brown Rice Veggie Burgers (Courtesy of Sprouted Kitchen: A Tastier Take on Whole Foods, Sara and Hugh Forte)
Serves 6 (I halved the recipe and it made 4 burgers)
Ingredients
2 tablespoons unsalted butter
5 cups stemmed and finely chopped cremini mushrooms (about 1 pound). (I used baby bella mushrooms, which work, because...)
5 cloves garlic, chopped
Sea salt and freshly ground black pepper
1/4 cup ground flaxseed (flax meal)
1/2 cup freshly grated Parmesan cheese
1 cup cooked chickpeas, drained well (I used organic canned)
3 Medjool dates, pitted
1/4 cup fresh parsley
1 egg
1 teaspoon fennel seeds
2 1/2 tablespoons tahini
3 tablespoons tamari or soy sauce
2 cups coked and cooled brown rice (Generally speaking, I use a ratio of 1:2-- rice to water. I then add more water as needed, usually ending up with closer to 3 cups, but that might be because I cook at altitude. I add a splash (or two) of veggie stock for more flavor.)
1 to 2 tablespoons old-fashioned rolled oats, as needed (I didn't need them.)
4 large shallots, sliced thin
1 teaspoon extra virgin olive-oil or coconut oil
6 whole grain English muffins
3/4 cup hummus (recipe below)
2 avocados, peeled and sliced (I used avocado salsa, recipe below)
2 cups arugula
Preparation
Melt the butter in a large sauté pan. Add the mushrooms, garlic and a pinch of salt and sauté until the mushrooms are softened and the excess water has cooked off, 8 to 10 minutes. Turn off the heat and set aside to cool.
Combine the ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon of pepper in a food processor. Give the mixture a few pulses to combine well and transfer to a large mixing bowl. Once the mushrooms are at room temperature, add them, along with any juices in the pan, to the bowl along with the rice and stir to combine. Cover and refrigerate for about 30 minutes. At this point the mixture should be pretty moist, but if it seems too wet to form into a patty, stir in 1 to 2 tablespoons of oats to soak up some of the moisture. The recipe can be prepared to this point up to a day in advance.
Arrange a rack in the upper third of your oven and preheat the oven to 475 degrees F. 
Form the mixture into 6 patties, each about 1 inch thick. Line a baking sheet with parchment paper or a nonstick silicone baking mat and arrange the patties on the baking sheet with space in between. Bake them in the oven until toasted on top, 14 to 18 minutes. 
While the burgers cook, prepare the shallots. Warm the oil in sauté pan over medium heat. Add the shallots and a pinch of salt and sauté until the edges begin to brown, 5 o 7 minutes. Set aside for assembly.
After removing the patties from the oven, toast the English muffins while the burgers rest for a moment. Put a swipe of hummus on each muffin half and assemble the burgers by layering the patty, avocado slices, arugula and sauteed shallots. Serve immediately.
 * * *
Lemon and Herb Hummus (Courtesy of Sprouted Kitchen: A Tastier Take on Whole Foods)
Serves 6-8
Ingredients
3 cups cooked chickpeas (about 2 15-ounce cans)
1 roasted shallot (To roast the shallot, peel it and cut into quarters. Rub a bit of olive oil on the surface and roast in the oven or a toaster oven at 400F for about 20 minutes.)
3 tablespoons tahini
Grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Pinch of red pepper flakes
1/3 cup extra-virgin olive oil
3 tablespoons fresh parsley
3 tablespoons chopped fresh dill (I omitted the dill because I didn't want to shlep back to the supermarket.)
3 tablespoons chopped fresh basil leaves
Optional Garnish (Not for the burger)
1/2 English cucumber, sliced paper-thin
2 teaspoons finely chopped fresh flat-leaf parsley
1 tablespoon champagne vinegar
1/3 cup crumbled feta cheese
Preparation
In a food processor, combine the chickpeas, roasted shallot, tahini, lemon zest and juice, 1 teaspoon salt, 1 teaspoon pepper, and the red pepper flakes and pulse to combine. With the motor running, pour in the olive oil in a steady stream. Stop the food processor when the hummus reaches the desired smoothness. (I thinned mine out with a few tablespoons of water at this point.)
Add the herbs to the hummus, and pulse a few times until combined.
Taste and add more salt and pepper, if you'd like. Pulse the processor while adding 1 to 3 tablespoons of water to thin out the hummus, as needed, remembering that it will firm up in the fridge.
To make the optional garnish, toss the cucumber with the parsley and vinegar. To serve, put the hummus on a serving plate, top with the cucumber mixture and feta, and garnish with fresh chopped parsley and fill. 
* * *
I never did get around to posting Ezra Pound Cake's Summer Corn Cakes (above), but here is a slightly modified version of her recipe for Tomato and Avocado Salsa (seen in the blue bowl above). I dolloped it on top of the mushroom and brown rice burgers, but please note that I added this particular topping because I already had it in my refrigerator. Sara, (of Sprouted Kitchen) adds sliced avocado to her burger, so feel free to do that if you are: a) short on time or b) don't really feel like adding a step to this meal.
Enjoy!
Avocado Salsa, adapted by Ezra Pound Cake from Sara Foster’s Southern Kitchen
Makes about 2 cups
Ingredients
1 scallion, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
juice of 1/2 a lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
sea salt and freshly ground pepper
2 avocados, peeled, pitted and diced
Preparation
Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
Just before serving, add the avocado, and mix gently. Adjust salt. Serve! 

Cooking from the Pantry, Part II: Ginger Fried Rice (and Boulder Farms)

I'm up to my eyeballs in boxes, packing tape and bubble wrap. Our third bedroom is fast become a staging ground for our impending move, which is less than 2 weeks away (eek). I'm trying to get as much done as possible. This way, when my husband gets here, we can do some hiking in the mountains and head over to the farms near Boulder. Of course there are tons of things to do in the city as well (like a date night at the retro- Lakeside Amusement Park , the Sunnyside Music Festival and 'Now Boarding' at the Denver Art Museum), but sometimes I like to hit the road and get out of town. 
This morning I got a little bit of packing done and then we spent the rest of the day outside --this weather is absolutely spectacular. You can feel it; fall is just around the corner. That, my friends, makes me downright giddy. The cooler nights are wonderful, and while the sun is still really strong during the day, we now have a respite from the oppressive heat of June and July. Those heat waves seem to be behind us. (And hopefully those wildfires too.) This weather gives me a serious case of perma-smile. 
So, we went back to Boulder for a little hike and to check out a few farms that we had never visited. Our first stop was Cure Organic Farm, which has a great farm store. I picked up some wonderful looking produce (included in today's bounty: tomatoes, cucumbers, garlic, beets, peaches, carrots, and leeks)...
...and then we fed the pigs and saw the ducks.
I  have to tell you (and this might sound strange coming from an vegetarian who grew up in a kosher home), but I totally love pigs. There was a little part of me that wanted to take one of these guys home, but I think that we've got enough on our plate right now...and I'm not sure a) how keen the farm would be to give us one of their porcine friends, and b) how keen my husband would be having a pig roaming around our backyard...
I though about asking if the pigs had names, but then decided not to. That's because the last time I was on a farm and asked, "What's the pig's name?" the response was "Bacon Bits." I was horrified. I've learned it's better not to ask questions if you don't really want to hear the answers. 
We read David Wiesner's "Three Pigs" almost every night, so Otis was really excited about these guys, um, gals. 
Our second stop was Munson Farm, right across the street from the Cure Farm. There I picked up white corn, Palisade Peaches, and some watermelons that looked like perfectly shaped bowling balls. There were also Zinnia flower beds that were "cut your own." 
When we got back to the house I decided to do a little cooking. A new restaurant called Uncle opened in the Highlands and, according to Eater, it's "Momofuku-esque." Reading the review got me thinking about a Momofukufor2 recipe I had seen for Ginger Fried Rice (adapted from Mark Bittman). I had pinned it on my recipe board a while ago, but never got around to making it. So last night I cooked up some rice, since the recipe calls for day-old rice. I had the rest of the ingredients on hand (either in the fridge or the pantry) and included my recent farm purchases-- eggs and leeks. 
I thought this recipe would work well as an installation for my "Cooking From the Pantry" series-- where I try to use up ingredients from the cupboard-- in this case, rice. 
I think I'll be making this one again and again. It's tasty and simple. So here it is:
Ginger Fried Rice Recipe (Courtesy of Momofukufor2 blog, adapted from Mark Bittman at the nytimes.com, adapted from Jean-George Vongerichten.)
Serves 2
Ingredients
1/4 cup canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
Salt
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
2 cups day-old cooked rice, preferably jasmine, at room temperature
2 large eggs
1 teaspoons sesame oil
2 teaspoons soy sauce
Preparation
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
Reduce heat under skillet to medium-low and add 2 tablespoons oil (or maybe even just 1 so it's not too oily) and leeks. Cook about 10 minutes, stirring occasionally. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among two dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and enjoy hot.

Mushroom Risotto (from the Gorgeously Green Diet)


Risotto. It's earned the reputation of being difficult to make and, truth be told, I've mucked-it up more times than I care to mention. Before trying this recipe, my little arborio rice dish never came out right. It was always far from the creamy dish it should have been. Without fail, it would come out pasty and goopy, and quite frankly, not very edible. The outcome was always the same: hot mess.
But my dear friend Charlotta put me onto this recipe, one that she said was fool-proof. And indeed it is. It comes from The Gorgeously Green Diet and I've made it three times...successfully! Whooo-wee. The white wine and the dried mushrooms give the dish so much flavor-- and I just top it off with a little olive oil, shaved parmesan and lemon juice.
Like many risotto dishes, this recipe uses dried mushrooms instead of fresh ones. That's because the water used to rehydrate (reconstitute) the dried mushrooms adds so much flavor to the dish (I added the mushroom-infused water toward the end of the cooking process). I used porcini, portobello, hen of woods and "forest blend" so far, but next time I think I'll add some fresh chantarelles as well. 
You can make this risotto with confidence and without fear that your culinary efforts will result in a mushy mess. Then pour yourself a nice glass of chilled white wine and enjoy. 
Bon Appetito.


Mushroom Risotto (Courtesy of The Gorgeously Green Diet)
Serves 4-6
Ingredients 
1-ounce package mixed dried mushrooms
About 1 quart vegetable stock
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
4 celery stalks, finely chopped
1 3/4 cups risotto rice 
2 wineglasses (dry) white wine 
1 tablespoon butter
Salt and freshly ground pepper
Freshly grade Parmesan cheese

Preparation:
Put the mushrooms in a measuring cup and cover with 2 cups of hot water. Set aside.
Pour stock into a medium saucepan and heat gently. Keep warm over low heat. 
In a large saucepan, heat olive oil over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes, until softened. Add the rice, turn up the heat, and stir until the rice looks translucent (mine never got completely translucent--but close). Add the wine and stir until almost evaporated.
Now you are ready to add your first ladle of stock (you never leave a risotto- it needs to be nursed!). Keep stirring as you add more and more stock, waiting until each addition is absorbed until you add the next ladle. After 15 minutes, taste to see if the rice is cooked; if it needs more time (and mine did), add a ladleful of the water that the mushrooms have been soaking in. The risotto is cooked when the rice is slighly al dente. Take it off the heat and stir in the mushrooms and butter. Season with salt and pepper to taste, spoon into bowls, and top with a generous dusting of cheese (I added a drizzle of olive oil and a bit of lemon juice too). Enjoy! 

Revolutionary Food: Koshary (Kushary) El Tahrir

The most recent issue of Saveur features the "Chef 100," whereby 100 hundred well-known chefs gave readers their suggestions on food, restaurants, cooking utensils, cookbooks and unique ingredients. Though Anita Lo probably doesn't have a direct line to the newsroom, she recommended koshary - a vegetarian dish from Egypt that features pasta, lentils, chickpeas and onions. (It tastes wonderful when topped with tomato sauce and vinegar.) The koshary recipe she recommended originates from a little cafe in Cairo's Tahrir Square.  This is what Anita said about the ultimate Egyptian street food:
"Served in a plastic or metal bowl, the food is many shades of brown: a mixture of toasted pasta, rice, lentils, chickpeas, and fried onions — perhaps a staff meal creation of some hippie distance runner just enrolled at the Natural Gourmet cooking school. But pour on a little of the garlic-vinegar and tomato-pepper sauces that sit on every table, and you've got some seriously delicious comfort food. Complex, earthy flavors from the legumes mingle with toasty, nutty pasta and the rich, caramelized sweetness from the onions, all offset by the zingy sauces."
I was curious. I was also feeling somewhat humbled because I had never heard of koshary. How did I miss this popular Middle Eastern staple? I eat tons of Palestinian food and I'm very familiar with Lebanese, Syrian, Israeli (this recipe), Iraqi and Moroccan dishes. I guess Egypt's cuisine flew under my radar. My only exposure to Egyptian food was at Ali's Kebab Cafe in New York's Little Egypt on Steinway Street in Queens. (The Kebab Cafe features Alexandrian cuisine, so in addition to kebabs and meze platters, there are also dishes that infuse Greek and French influences - which is appropriate for a city with a history like Alexandria.)  I remember what we ate and koshary wasn't even on the menu (which is delivered orally).  
Well now I'm in-the-know. Here is one of Egypt's most famous street foods and my attempt to try something new...
Let's hope the revolution in the streets of Cairo (and throughout the country) help bring a vibrant and transparent democracy to the people of Egypt.
KOSHARY EL TAHRIR (Published in Saveur Magazine
SERVES 4—6
Ingredients
4 oz. ditalini or macaroni, cooked
2 oz. spaghetti, cooked
4 oz. brown lentils, rinsed
Kosher salt, to taste
1 cup cooked basmati rice (optional)
1 cup canned chickpeas, drained
2 cups canola oil
1/4 cup flour
2 medium onions, thinly sliced
1 tbsp. ground cumin
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
5 cloves garlic, minced
2 cups canned crushed tomatoes (I used an organic pureed tomato sauce because I prefer that texture) 
2 tbsp. white wine vinegar

Preparation
Combine ditalini and spaghetti in a bowl; set aside. Put lentils and 4 cups water into a 2-qt. saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, 20 minutes. Season lentils with salt, drain, and transfer to a bowl along with rice and chickpeas; set aside.
Heat oil in a 12″ skillet over medium-high heat until hot but not smoking. Put flour into a bowl, add onions, and toss to coat. Working in 2 batches, add onions to hot oil and cook, stirring occasionally, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer onions to paper towels to drain; reserve oil.
Spoon 4 tbsp. oil from skillet into a 2-qt. saucepan over medium heat. Add garlic, cumin, cayenne, and ginger; cook, stirring, for 1 minute. Add tomatoes and vinegar and bring to a simmer; cook for 5 minutes. Season with salt and remove from heat. To serve, divide pasta mixture between 4 bowls; top with lentil mixture and fried onions. Spoon tomato sauce over each bowl. Serve warm or at room temperature.