Truffle Risotto

What to do when given a black truffle? At first I thought it deserved fresh pasta, or freshly scrambled, organic eggs. But in the end, truffle was grated over risotto dusted with Parmesan.
While my friend Melody was visiting the beautiful Orvieto in Umbria, one of the treasures she returned with, were black truffles. The truffle is a type of fungi, with a very distinct aroma and flavor, I swoon when I am near it!

This is a basic risotto, with Black Truffle, the star.

Truffle Risotto

4 cups chicken stock
2 Tablespoons butter, divided
1 Tablespoon olive oil
1 large shallot, minced
1 cup Arborio rice
1 large garlic clove, minced
1 teaspoon salt
1/4 cup dry white wine
1/4 cup Parmesan, grated
plus extra to dust top
2 Tablespoons fresh parsley, chopped
shaved truffle

In a medium saucepan over low heat, bring the stock to a light simmer.

In a large saute pan, heat a tablespoon of butter and olive oil, add shallot and stir until softened.
Add rice to the pan, garlic, and salt.
When the rice has a little dot that comes out in the center, add the wine.
Add a ladle of chicken stock and stir. Keep adding stock after the previous amount of stock has been absorbed. This should take about 20-25 minutes. Stir in remaining tablespoon of butter.
Remove pan with risotto from heat.
Spoon risotto into two serving bowls. Top with a dusting of Parmesan, if desired. Sprinkle the parsley over each dish, and grate the truffle on top. Indulge.

Easiest Margaritas

Like a lime slushy, these go down way too easily.
Cheers to Cinco de Mayo

Easiest Margaritas 

1 cup good Tequila
1/2 cup of Cointreau
1 can of Minute Maid frozen limeade concentrate
crushed ice
Kosher salt for rim
lime slices for garnish and rim

Combine Tequila, Cointreau, and limeade to blender. Fill almost to top with crushed ice. Blend until smooth and slushy.

Line rim of glasses with a wedge of lime and dip into a plate of Kosher salt.
Pour blended drink into prepared glasses and garnish with lime slices.

Served along side chili lime popcorn and guacamole.

Baked Garlic

There are so many uses for baked garlic, smeared over french bread or as a spread for sandwiches. Baked garlic is great in mashed potatoes, risottos, and pastas or can be mixed into salad dressings or dips. You will find so many uses, it is best to bake several heads to keep on hand. Baked garlic has a milder taste than fresh garlic.

Baked Garlic

1 head of garlic
1 teaspoon olive oil
dash of sea salt
sprig of fresh thyme
Preheat oven to 400F.
Cut 1/4-1/2 inch tops off of garlic head.
Place garlic on a sheet of foil and drizzle with olive oil. Add salt and thyme and loosely roll up foil around garlic.
Cook in oven 35-40 minutes until garlic is softened.
Cool slightly and squeeze out garlic cloves.

Fall Apple Syrup

With the abundance of apples on the tree and lots of apple crisps having been made, I got thinking of apple cider and with that concept, making apple syrup.
Try this on pancakes or waffles, or like the photo, on top of yogurt for breakfast or ice cream for dessert.

Apple Syrup

 3 cups fresh apple juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon-1/4 cup brown sugar
1 grind of fresh black pepper
1 teaspoon cornstarch

Whisk all ingredients together and put in a saucepan over medium heat. Bring to a boil and cook until mixture is reduced by about half.

Summer Mojito

For a classic summer cocktail you can't beat the citrus and mint=Mojito.
15 fresh mint leaves, torn, and a sprig for garnish
2 Tablespoons fresh lime juice, plus slice for garnish
1 Tablespoon Agave (or simple syrup or sugar)
3 Tablespoons white rum
2 Tablespoons+ S.Pellegrino or club soda
crushed ice
In a tall, chilled glass combine the mint, lime and agave and muddle until oil from the mint is released and if using sugar, it is incorporated.
Fill the glass half full with crushed ice and add the rum. Stir. Add more ice and Pellegrino. Garnish with slice of lime and sprig of fresh mint.

Parmesan Cheese Crackers

I purchased a nice little cracker recently that we really enjoyed, but at $7.00 for 18 crisps I am hesitant to buy them again. So a little experimenting at home and a new addiction was born.
Preheat oven to 375 F.
1 cup fresh shredded Parmesan cheese ( I used a bag from TJs)
1 teaspoon dried Italian seasoning
Combine cheese and seasoning and place about a tablespoon on a sil pat (silicone lined baking sheet) and bake for 5-7 minutes, until lightly browned and bubbly. Remove and place crackers on a plate to cool (or paper towel to take off some oil)

These little crackers would be a great addition along side soup or salad or broken up and used as a crouton on Caesar salad. I made some with sprinkled smoked paprika on top and it was great as a dipper for hummus. They can also be used as a base for canapes.

Note: When these are taken out of the oven and still warm, they are pliable. If put over the handle of a wooden spoon or dowel, they form a taco shell shape that could be stuffed with Caesar salad (cute little bite size party idea).
-Warm and draped over small, upside down, muffin tin they make a little cup to hold a filling.
-Made larger and draped over the bottom of a salad bowl, allow to cool and you have created the base to hold a salad.
-The seasonings can be added or omitted to compliment what they are served with.

Chimichurri Sauce

Glistening, emerald, almost pesto like Chimichurri sauce, is originally from Argentina but has been adapted to include other herbs besides parsley. I keep reading about it used on steaks but what else? Tonight we marinated chicken breasts in the Chimichurri,  grilled them on the barbecue, and poured fresh sauce on top. Someday we will try it on a grilled steak, a fresh halibut, roasted vegetables, oh yeah, and since I would like it again sooner, how about a little crostini? Toasted french bread slices with a little melted goat cheese on top and a drizzle of the Argentine pesto?

1 cup lightly packed, Italian parsley
3 large cloves fresh garlic, minced
1/2 cup fresh basil leaves
1/2 cup cilantro leaves
2 Tablespoons fresh Oregano leaves
1 large shallot, diced
2 green onions or chives, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon red chili pepper flakes
3 Tablespoons sherry vinegar
2 Tablespoons fresh lemon juice
3/4 cup olive oil
Lightly pulse all the ingredients in the food processor until combined but still has a course texture.

Compound Butters

Compound butters are softened butter with additional ingredients to make them flavorful. There are many, from savory garlic and herb to sweet ginger and honey. Here are 2 savory:
Herb and Garlic Compound Butter:
1/2 cup softened butter
3 cloves finely minced garlic
1 Tablespoon lemon juice
1 teaspoon chopped fresh parsley
1 Tablespoon finely chopped green onions
1 teaspoon oregano
Mix all ingredients together, spoon onto wax paper and roll, twisting the ends. Store in the fridge or freeze for future use.
Note: This butter was the one used on the steak.
Blue cheese and Dijon mustard would also be great on steak.

Basil Pesto Butter:
6 Tablespoons softened butter
3 teaspoons basil pesto
Mix ingredients together, spoon onto wax paper and roll, twisting the ends. Store in the fridge or freeze for future use.
Use on pasta or fresh vegetables.

Smoked Paprika Compound Butter:
4 Tablespoons softened butter
1 1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
Mix all ingredients together, good with brown rice, squash soup or hearty bread.

Note: Butter with lemon zest and dill would be a great addition to fish.

Finishing Salts

In the past year I have enjoyed finishing a dish with flavored salts. They add an enhanced flavor and often a little crunch to the dish.
I have found them in little shops, cooking schools and online. The first 3 salts mentioned were bought in Nice at Girofle & Cannelle. Lydele and I were zipping down the street when I did a double take; a shop of flavored olive oils, salts and sugars, the possibilities are endless. Here are a few and their uses.
1: Fleur de Sel au Safron-to use with risotto, paella, or seafood
2: Sel Toscana Basil-Olives-Tomatoes- to use for vegetables, summer salads, fresh or fried cheese
3: Sel a la Figue-good with duck foie gras, vegetables
4: Murray River Pink Salt-for use as a garnish or finishing salt
5: Salish Smoked Salt- great on salmon, red meat off the BBQ, or creamy pasta
6: Truffle salt- for use on french fries, scrambled eggs, or popcorn

All of this has me thinking that I could make flavored salt in my own kitchen. How about a little dried lavender and salt? On top of chocolate truffles or caramels?