April 22, 2013 § 2 Comments
It’s been one of those nights. All my thoughts were negative ones, fear for the future consumed me and knocking my head to the wall seemed like a pretty freaking awesome idea, not to add quite a spectacular escapade. Thank God we can blame hormones for this momentum. To be honest, we can blame hormones for
pretty much everything (in your face, male ones!).
So, what is the mature way to deal with all this? Hug your guy? Go for a walk, talk to your family or best friend maybe? Have some wine and consider things in their true dimension -which means not as exaggerated as Jodie Foster’s Oscar speech (sorry dear… I used to love you but it came to an end that night).
No, no and no. What I did was risotto. Lemon risotto with corn and rosemary to be exact, and it worked like a charm (well for a while at least, I had to call Mf for support eventually, gotta give the credits).
So I thought I should share the recipe for you to use in such a night. May your souls find the same comfort in it as mine did!
Lemon Risotto with Corn and Rosemary
* (risotto should be made for as few as possible but I needed the longer ritual for therapeutic reasons tonight and what follows is a list for 7 servings)
*i’m observing Lent, so I couldn’t use any Parm. There isn’t a risotto without “mantecatura” of course, so add some extra for my sake!
Olive oil (enough to cover the bottom of a wide and deep casserole)
4 tb of butter
1 big onion (finely chopped)
3 garlic cloves (sliced)
500 gr of Arborio rice
200 ml of dry white wine
2 l of chicken/vegetable broth
300 gr of canned corn
zest from 1 medium lemon
juice from 1 medium lemon
2 rosemary needles (fresh and finely chopped)
5 tb of Parmigiano Reggiano
freshly ground pepper
Make the broth and keep it warm till the end.
Heat the oil along with 2 tb of butter to medium heat.
Add onions and garlic till they turn golden.
Add the rice and stir till it goes opaque. Don’t stop stirring or it’ll decorate the bottom of your pan for the rest of your life.
Pour the wine and wait till it vaporizes slowly but fully. I said fully!!
Pour enough broth to slightly cover the rice and stir. Wait till it’s fully absorbed (yes, fully goddammit, don’t go bored on me now!). Repeat till you use half of the broth.
Add lemon zest, corn and rosemary.
Keep stirring and adding the broth till the rice is liquid, creamy but still sticks to your tooth. It’ll look “wavy” (al’onda).
Remove the casserole from heat, add Parmigiano, lemon juice, rest of butter and fresh pepper and stir.
Let the risotto rest for 2-3 minutes.
Serve and enjoy. It’s divine, I promise.
You are now ready to call your other half and shoo the blackness out of your system (at least for tonight).
April 7, 2013 § Leave a comment
It’s a gloomy day today. The sky is grey and sheds tears from time to time that waken up the earth gently. Air is clean and you can smell the wet dirt as you breath in. The White pays tribute to this autumn’s last performance by being her gracious self, looking at me from her bed asking not to leave her alone today. I ask the same from her.
Truth is, spring has arrived but she offers some space to her predecessor, to remind us of its own beauty and of his return when time comes. Sticking with the “spring IS here, just hiding today” spirit however, I’d like to share with you a spring recipe. Not only that, but it’s also pink!
As mentioned here we’ve entered the Orthodox Lent, so we have some restrictions in our diet this period. For me it’s the third year I’m honoring the custom. I find it easier to follow it every year, however the spiritual process remains very engaging. I want to have a very clear reason in my soul every time for it. Last two years it was me asking for help from whoever is up there cos my own powers just weren’t enough to cope with what was going on in my heart. This year, it’s me being thankful for that help and for where it led me.
When cooking during Lent, beware of the “creativity trap”. Since you get to use materials that may not normally be your first choice, you discover new tastes, new combinations and there’s the risk of having too much fun with it all. Now, I’m all about “too much fun”, but the point of Lent is to keep it somewhat modest. Thus I warn you, do not expect any extravaganza-drooling-yumminess. You can expect however a good taste, a good diet and an opportunity to appreciate what you eat during the rest of the year. So here we go!
Pink Spring Salad
500 gr Black Eyed Peas
3 red onions
1 spring onion
2 roast red peppers (I use canned ones in olive oil and vinegar)
a handful of parsley
a handful of dill
salt and pepper
unsalted nuts (can leave that out, though it adds crunchiness besides its nutrition value! )
Cut the leaves and wrap the beets (in their skin) with silver foil after washing them well and rinsing some olive oil and white vinegar. Do the same for the onions (peel those first) and put them all in a preheated oven for an hour at 200 degrees C.
Boil the peas for 30-40 minutes in salted water (throw away the first water that gets dark and brown and renew it) until they’re soft but not melted.
Chop the herbs, the peppers and the scallion.
Get the oven goodies and chop them too.
Mix all in a bowl adding salt and pepper.
Process 2 tablespoons of balsamic, 2 tablespoons of white vinegar and 4 tablespoons of olive oil.
Rinse the vinaigrette and mix again. Adjust the seasoning to your taste.
And guess what… The sun is back!