Borough Market = mushroom pate

When I find something I love I marry it. Seriously. Of course I'm not talking people here I'm talking food. For example, when I find myself in Philadelphia I don't like to leave without Bequet's sea salt caramels. When I'm at Central Market in Lancaster I always have a peanut butter long john from the Amish man at the corner. I have favorite lunch time and dinner time meals at almost every restaurant I've been to more than once. So, in the event that the first thing I try at a restaurant I fall in love with you will have a terrible time trying to convince me I want something else. Perhaps that's why I like you all so much....you share things. In any event, the first time I went to Borough Market ago I happened across a little stand called Pate Moi. It was just a small stand, an unassuming guy and free samples. Heaven. I chose the worst most chaotic day to visit this London institution but as soon as I tasted this pate it was love. I don't think I've been back to the market without buying some. There are many ways one can eat this pate but the absolute best is on freshly baked baguette. If you come to London we will definitely indulge ourselves. There's also a little English cheese stand right beside it....but I'll save that description for another day.

March is for Mushrooms

It's spring, which means there is rain and things are growing, and mushrooms are plentiful. OK, so it's not spring yet, its still snowing, and I could have chosen something green and pretty that grew in the spring. BUT, I love mushrooms, and want new ways to make them delicious. So, throw some new and creative ways out there to make fungus fun. And delicious. We are all about the deliciousness.

And this is how it's done

I finally made the risotto recipe I posted a few weeks ago. It was "a good idea." And as I am a novice at risotto making (unlike many of you) I decided to enlist the help of my friend Jeanne and her kitchen. After picking up some fresh supplies in the Brixton markets we made this delightful winter dish. Good meal, good times.


Butternut Squash and Vanilla Risotto
a la Giada de Laurentiis

Ingredients

• 4 cups vegetable broth
• 1 large vanilla bean
• 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
• 2 tablespoons butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion)
• 1 1/2 cups Arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives

Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise.Scrape out the seeds and add them, and the bean, to the broth.

(We used this vanilla I got while in Mexico with my buddy Dr.Sears as being poor college students made real vanilla a bit expensive)

When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean.

Turn off the heat. Gently stir inthe butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.

As I consider a meal without dessert to be the 8th deadly sin we also made this surprisingly delicious crisp. I say surprisingly delicious because fruit is not in season here in London and we used a medley of unripe nectarines, plums and raspberries. The best thing about crisps is that a little butter and brown sugar can make anything delicious.

A really good idea

I haven't made it yet but I think we all should. I'm going to dedicate this to Cody because of his love of all things Giada.

Butternut Squash and Vanilla Risotto

February = Vanilla

It's February. It's cold where many of us are.  It's a month with a valentine's day.  Scott wanted us to do Avocados (let's do that in another month)... I thought about Chocolate (I mean, I think about it all the time)...but really... here's what I am choosing for us to play with:

OR

Vanilla.... go to it!

When Life is a Lemon

In the crazy of the last month...or should I say the crazy in my head in the last month, I have not cooked, baked, simmered, or steamed with lemon.
I have zested my water with lemon (when limes were not around.)
And I have resisted the urge to lick my lemon curd hand cream.

Lemonade with Rose Water

Scott makes fresh lemonade for Isaac all the time.

So- he had made a glass of lemonade with about 1/4 cup lemon juice, ice water and sugar to taste.   This particular evening we added about 6 drops of Rose Water and a splash of Gin.  Lovely!! Would be great on a hot summer day.  The rose water is really distinctive and goes so well with Hendricks.  It also is fine without the alcohol (Isaac approved.)  

:-)