White Bean Ragout with Toast

I've been trying to get out of a food rut recently and came across this recipe from Bon Appetit promising flavor-boosting techniques - and it sure delivered. The soffrito noted below is DELICIOUS and I love that you can save some of it to use in soups or sauces later. Bonus!

White Bean Ragout with Toast

4 to 6 servings

3 medium onions, chopped

1 red bell pepper, chopped

1/2 cup extra-virgin olive oil, plus more

Kosher salt and freshly ground pepper

4 garlic cloves, 3 finely grated, 1 halved

2 teaspoons tomato paste

4-6 1-inch thick slices grilled or toasted ciabatta

8-10 tablespoons finely grated parmigiano reggiano

2 15-oz cans cannelini beans, rinsed and drained

4 cups vegetable or chicken stock, divided

1 cup cherry tomatoes, halved

2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (about 2 cups). Transfer to a medium bowl. Pulse bell pepper i processor until finely chopped but not puréed (about 1 cup); add to bowl with the onions and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened (about 30 minutes). Add finely grated garlic and tomato paste, and cook, stiffing often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a contained and let cool completely, uncovered. Cover and store in refrigerator up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 375º. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1tablespoon parmesan over each slice. Toast until cheese begins to brown (about 5 minutes). Set aside.

Heat reserved 1/2 cup soffrito and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups stock; bring to a boil. Simmer, scraping up browned bits until liquid is slightly thickened (3-4 minutes). Add tomatoes and remaining cup of stock; simmer until tomatoes are tender (3-4 minutes) and stir in 2 tablespoons parmesan. Season with salt and pepper.

Divide bread among bowls. Top with some bean mixture and stock. Garnish with remaining parmesan cheese and parsley. Drizzle with oil, if desired. 

Joy's first Mushroom Risotto

My friend Joy came over for a cooking date earlier this week to learn how to make risotto. We picked out a Fresh Mushroom and Dried Porcini recipe from one of my favorite cookbooks: Risotto by Judith Barrett and Norma Wasserman. So delicious!

Risotto scares a lot of folks because of the constant stirring and adding of stock. If you add stock too quickly you get a gummy gooey mess. I once got a great tip that has made all the difference. As the risotto cooks, make sure you can "part the sea" of rice cleanly with your spatula, leaving the bottom of the pan exposed before adding more stock. If the rice stays parted, it's time for stock. If the "sea" melts away, keep stirring. My other tip is that homemade stock makes all the difference.

Fresh Mushroom & Dried Porcini Risotto

serves 4

Condimenti

1/3 ounces dried porcini (I'm liberal with the Porcini- adding more is fine)

2 tablespoons unsalted butter

4 ounces shitake or other wild mushrooms, stems removed  and sliced (about 2 cups). White button mushrooms can also be used.

1/4 cup half & half

Salt and freshly ground pepper 

1/3 cup freshly grated parmigiano reggiano - plus more to pass at table

1 tablespoon chopped fresh parsley

Brodo

4 cups homemade chicken stock (unsalted)

1 cup porcini liquid, strained

1/2 cup dry white wine or stock

Soffrito

2 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup finely minced onion

Riso

1 1/2 cups Arborio rice

1. Condimenti

Place porcini in a small bowl and cover with 1 cup boiling water. Let stand for 30 minutes. Carefully lift the porcini from the liquid, chop roughly and set aside. Retain the liquid for step 2. 

Heat the butter in a small skillet over moderate heat. When it begins to foam, add the fresh mushrooms and cook, stirring for 3 to 5 minutes, until the mushrooms are soft and the liquid they give off has almost completely evaporated. Add the porcini to the pan with the fresh mushrooms and continue cooking for about 2 minutes longer. Add the cream and simmer until it is reduced slightly and thickened. Add salt and pepper to taste. Turn off the heat and set aside. 

2. Brodo

Strain the porcini liquid into a saucepan with the broth. Bring the broth and porcini liquid to a steady simmer.

3. Soffritto

Heat the butter and oil in a heavy 4-quart sauté pan over moderate head. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.

4. Riso

Add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup (here's where the "parting of the sea" happens), reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. 

After about 18 minutes, when the rice is tender but still firm, add the final bit of broth and the condimenti (mushrooms, cream, parmesan, parsley) and stir vigorously to combine with the rice. Taste and adjust seasonings. Serve immediately, grinding black pepper on top of each serving and topping with more cheese, as desired.

Words to live by

Sea Ranch at sunset

The year is flying by and I can't believe it's already mid-February! Chinese new year was just this past Sunday and B heard on the radio that the Year of the Water Snake is supposed to be a time for transformation and rebirth. I liked that sentiment a lot and thought it was the perfect time to thank everyone for sharing your words for 2013. I'm always surprised and delighted by the various themes that emerge and this year is no exception. 

There were some wonderful ideas bouncing around this year - so in the spirit of sharing, here are some of your intentions for 2013. If I missed you - please feel free to post a comment or email me. It's never to late to pick a word!

Connect both to connect and reconnect with people as well as "connect the dots" in the areas of my life. 

My word is going to be Cross-train as in cross-train in everything I do so I am more rounded and involved in a variety of things. This will include exercise (I'm adding pilates to the mix of running and swimming), as well as my personal life.

Spunk as in courage or spirit

Got some big decisions facing me this year. I think I'm going for Dare.

Engage...as in stop multi-tasking, be in the moment and pursue things with passion instead of going through the motions.

This is my year to Soar! My visual for this is a macaroon with wings!!

I think mine will be Run. As in “run my life”, “go for a run”, etc.

For this year I'm going with Shipshape and Crackerjack, looking to focus on using my time better and being less of a dawdler.

My word of the moment (and longer) is 'Containment'. Learning skilfully to find the balance between over-doing it and under-doing it appears to be a life's work. 

I'll post the word Balance. Because that is what I Must do for 2013. Balance work and life. Balance exercise and meditation (which I never have done but plan on trying 10 min each day).

I think mine is Connect both to connect and reconnect with people as well as "connect the dots" in the areas of my life. 

I am going with "Health". 

Appreciate. Stop taking so many things in this world for granted. Step back and take the time to appreciate everything.

My word is 'Fun' - which we have decided we need a lot more of in our lives… the last year has been so tough and a really hard grind and we seem to have lost our 'joie de vie'. It is our mission this year to get it back… so we're going to do some crazy shit, go paint balling, go zorbing, camping, get a dog and try to have more fun…

This year is all about Focus for me. Whether that's spending time with the kids, getting my finances in order, solving a challenge at work, making time for [my wife] & I, striving to run a half marathon or anything else that comes up throughout the year, I just need to live in the moment and block out the other distractions. 

Other words:
accelerate
flex
cherish
involvement
gratitude
bloom
create
momentous
wonder
embark
collect
growth
make
relax
choices
wisdom
energy
compassion
be alive
involvement
patience
momentous
seize
embark
wonder
small wins
finish
friend
jump

Three Sisters Soup

My friend Emanuela has done it once again. She introduced me to this soup and it has definitely become one of my new favorites - perfect for a cozy dinner. I'm told the recipe has Native American roots. The main ingredients - corn, squash and beans were often planted near each other "like sisters". The beans were supported by the stalks of the corn and the squash spread out at along the ground - each crop complimenting the other to maintain a rich soil.

Cornbread with honey butter or warm tortillas would be the perfect mates for this hearty soup. You can skip the bacon for a lighter version, but it adds a wonderful flavor.

Three Sisters Soup

Serves 6-8

3 slices bacon, diced

2 Tbs olive oil

1 onion, chopped

2 cloves garlic, chopped

1 bell pepper, chopped

1/2-1 teaspoon dried ancho chile (also known as pasilla)

2 sprigs fresh or 1 teaspoon dried thyme

1 can of Cannellini beans (other beans can be substituted)

2 cups fresh or frozen white corn 

2 cups butternut squash, diced

3 fresh tomatoes, diced or one 14-oz can diced tomatoes

2-3 cups chicken or vegetable stock 

1 bunch cilantro, chopped

For topping: sliced avocado, queso fresco and toasted pumpkin seeds.

In large dutch oven, cook bacon over medium heat. Add the olive oil.  (Add a little more oil if you are skipping the bacon.)

Add the onion, garlic, bell pepper and sauté until the onion is translucent. Add the chile and thyme and stir frequently, cooking for 2 more minutes. Add the beans, corn, squash, tomato, and stock. Bring  to a rolling boil then turn down to a simmer and cover. 

Cook for 20-25 minutes until squash is tender. For a thicker stew, puree a portion of the soup with an immersion blender. Check seasoning, adding salt and freshly ground black pepper to taste. Add cilantro and stir for 1 minute. Serve immediately.

Serve warm topped with diced avocado and a sprinkling of queso blanco and toasted pumpkin seeds.