Risotto Isn't Just For Rice

I love risotto.  I mean, I simply adore risotto.  There is something magical about a rice dish so delicate it almost tastes creamy.  Wine, onion, stock, all come together and sing in beautiful harmony.  So I was going to make a mushroom risotto last night when my dad came over for dinner.  I picked out some wonderful portobello mushrooms and proceeded to the rice aisle at my local market and... there was no arborio rice.

I panicked, then thought of my options.  I could use a long grain rice, but would it hold up to cooking process and still keep some structural integrity and a little bite?  Probably not.  Brown rice is a bit starchier.  Maybe that could work?  But alas, basmati was the only brown rice in stock and again, it would likely lose the delicious al dente quality in a good risotto.  I scanned up and down the shelves, hoping there was just one bag of arborio, or any short grain rice, simply misplaced.  And then my eyes found... barley.

Something shouted out to me, and I found myself reaching for it, wondering, could this work?  So I added it to my cart and home I went, resigned to ordering pizza if it didn't turn out.

Barley certainly takes a long time to get soft.  But, and this is key, it doesn't need to be 100% soft in order to taste amazing.  It is perfectly wonderful done slightly al dente.  So I figured I would just need to increase the amount of stock I used, but that I could keep the basic recipe of a risotto intact.  And sure enough, it was wonderful!

This is topped with an arugula salad with a lemon vinaigrette, which was my acidic component in the finish of the dish.


Mushroom Barlotto
2 cups pearl barley
2 quarts vegetable stock
1 cup white wine
1/2 onion, diced
8 oz portobello mushrooms, diced
2 tbsp butter
Salt, pepper, red pepper flake to taste
Melt the butter in the bottom of a pot, then add the onion and sweat.  Add the barley, stirring constantly until it is all coated and starts to toast.  Add the wine to deglaze, then add the stock a cup at a time, adding more when it is nearly all absorbed.  After 4 cups of stock, add the mushrooms and red pepper flakes.  When the barley is nicely al dente, add salt and pepper to taste.

I guess risotto isn't just for rice.  What would Joe Bastianich say?

The *New* Succotash

A traditional succotash is a thing of beauty on a summer evening: corn, beans, onion all floating together in sweet harmony.  But what do you do when the fresh beans at the store look, frankly, lousy?  The answer, you substitute a child's other favorite vegetable to lima beans: brussels sprouts.

Now normally, I am not a big fan of brussels sprouts.  I don't like the taste or the smell.  However, that might be because my stepfather makes them whole in the microwave.  For those who feel the same way I did, the key to making brussels sprouts tasty is to julienne them finely, then saute with garlic.  Lots of garlic.  In this manner, they can even make a very delicious summer succotash.

Brussles Sprouts Succotash
1/2 a red onion, diced
2 ears sweet corn, kernels cut off the cob
8 large brussels sprouts, finely julienned
4 cloves garlic, minced
Salt, pepper, red pepper flakes to taste
Heat a pan with a tablespoon or so of olive oil, then add the onion.  When it begins to sweat, add the garlic and red pepper flakes and reduce the heat.  Add the corn, then after a few minutes, the brussels sprouts.  Saute until the brussels sprouts are cooked through, but still a bit al dente.  Salt and pepper to taste.

Tonight we paired the succotash with my version of "lazy mac," a very simple mac and cheese inspired by my dear friend Anna's recent trip to the grocery store to get the orange powder stuff.  This one I made with a packet of ranch seasoning for a little added zip.  Sandra Lee would be proud.  Sigh.

Cooking with Cousin

Cooking is amazing.  Spending time with someone you love is divine.  So is it any wonder that spending a day with my incredible cousin Emma cooking a classical French tasting for a dinner party we catered was one of the better days I have ever had?

The menu:

• Gougeres
• Mushroom bisque with foamed milk
• Homemade French bread
• Tilapia en papillote
• Roasted asparagus with mint
• Potato mousseline
• Vegetarian cassoulet
• Chocolate pot de creme with lavender salt

Not bad for our first catering gig, huh? The diners were so impressed with our menu that we may even have a part-time business on our hands.  Once that launches, I will keep everyone posted.

On a more personal note, I know the blog has been very slow in recent weeks.  While I don't exactly have a good excuse, I can say that blog posting speed and work craziness are exact opposites, so as work quiets down heading into July, I hope to ramp things up on here.  I also hope to cook with ramps. 

Finally, Emma, who will be my equal partner in our new catering venture, is also in the process of launching her own food blog.  Once she is ready for the public, I will post it on here, and it is my sincere hope that you all support another foodie!

I will leave you with one of the recipes from our dinner.

Tilapia en Papillote (Each is a single serving)
1 small handfull thinly sliced (and well cleaned) leeks
1/2 tbsp butter
1 tilapia filet (about 1/4 to 1/3 lb)
1/2 tbsp lemon juice
1/2 tsp white truffle oil
A pinch of salt (we used black truffle finishing salt, but any kosher or sea salt will do)
Put the leeks just off center on a small piece of parchment paper.  When cutting the paper, keep in mind that these are going to have to fold over and seal, so you are going to want about a 1 foot square.  Place the pad of butter on the leeks, and place the tilapia filet on that.  Pour lemon juice and truffle oil on the fish, then add the salt to the top of the fish.  Fold the parchment over and crimp the sides, stapling if necessary to create a sealed package.  Add to a 350 degree oven and cook until the top of the parchment package browns (appx 25-30 minutes depending on the thickness of your filets).  Cut open and serve either on a plate or directly out of the package.  Note, you can also add vegetables to the papillotes if you are so inclined.  A favorite combination of mine is diced apples and parsnips.