Risotto For Mama And Baby

Oh hello, dear readers. Kind, loyal readers. Remember me? The idiot foodie who thought she could take care of a toddler and a food blog at the same time? Well, life sure has taught me a lesson. Clearly I'm spending far too much time with the kid, and I really need to cut the umbilical cord and turn him loose in the world to earn his own way.

I'm kidding, I'm kidding. Geez. Just some mommy humor. Except I'm totally serious about him earning a living, because let's face it, diapers and formula are expensive. How does one get in touch with the producers of "Toddlers and Tiaras", anyone?

KIDDING. Again. For goodness sakes, calm down everyone. It's late at night, and I'm in the mood to tease. Now, take a deep breath, and rest assured that my baby will live an exploitation-free life!

But while Baby B benefits from having the full attention of his Mama whenever he wants it (more and more these days, because the little guy has started crawling now), my darlin' blog continues to suffer silently. *Sigh*. Well, I'm here now, and will try to make it up to you by offering up a spectacular yet simple concoction, in keeping with the season, and my new favorite fall dish.There must be a ton of butternut squash risotto recipes out there, but I've tweaked them here and there to make my very own version of this luscious dish. First of all, instead of the usual shallots or onions, it uses leeks, which offer a different kind of subtle onion flavor and sweetness to the dish. In case you've never worked with leeks before, you need to lop off the dark green tops and roots, and use mostly the white and light green parts. Chop up the leeks first (like you would celery stalks), and then soak them in a big bowl of tap water. That's really the only way you can remove all the hidden grit and dirt.
The humble, and strangely phallic, butternut squash lends itself to many appetizing applications. I've even used it as a great source of nutrition for Baby B, who is showing his food-loving tendencies pretty early on by gobbling up this finished risotto.

Butternut Squash & Leek Risotto
Serves 2-3

Click here for printable recipe

Ingredients:
1 tbsp olive oil
1 tbsp butter
2 leeks
1 tsp minced garlic
1 cup arborio rice
4-5 cups chicken or vegetable stock (I used chicken)
1 sprig rosemary
Few sage leaves
1 butternut squash
1/2 cup parmesan cheese

Method:
1. Preheat oven to 400 F. Cut butternut squash in half, brush both sides with olive oil, then sprinkle on some salt and pepper. Cut side up on a baking sheet, roast it for 45 mins. Once cooled slightly, scrape the pulp away from the skin and mash with a fork till smooth.

2. Heat the stock in a separate saucepan, with the rosemary, till simmering.

3. In another pan, heat the oil and butter. Add the leeks and sage leaves and saute for 5 mins. Then add the garlic and saute for another min.

4. Stir in the rice and coat well with the oil and leeks - another 1-2 mins.

5. Now start adding the stock, one ladle at a time, stirring it around until it's absorbed by the rice. Continue doing this till the rice is tender but not mushy (takes about 15 mins).

6. Once the risotto is nearly done, plop in the butternut squash puree, grated parmesan cheese and salt/pepper to taste. Stir well, then serve immediately with more parmesan cheese on the side!
Verdict: Great googly-moogly, that is good! Golden deliciousness. It lights up your mouth with warm flavors and a creamy texture. This is definitely my new favorite risotto. And it does double duty, because Baby B can eat it too. I just go light on the salt. It's fun for me to see our entire family at the dinner table, tucking in to exactly the same dish, and loving every mouthful. Now if only I could get my cat hooked on to it - but alas, he prefers his stinky canned whatever-it-is cat food. Oh well, more for me and Baby B!

Qubooli - Like A Hug From Mom

I hit the motherload when it came to flowers on my first Mothers' Day. And the best part was that I wasn't expecting them, so they all came as a surprise, and I loooove surprises!

But today, dear readers, I don't want to talk about my Mothers' Day - I'm in the mood to hear from all you lovely ladies. For those of you lucky enough to have fabulous moms, did you call them/visit them and expound upon their sheer greatness?! After all, they did change your poopy diapers as a baby, struggled through your bratty kid phase, and did not disown you when you were an obnoxious teenager. And if any of you are fortunate enough to be mothers yourselves, I can only hope that your kids and/or significant other did something special for you - even if it was just a sincere effort to "let mommy get some peace and quiet". I imagine some of you had to smile through your husbands' attempts to make you breakfast-in-bed (probably the only time you enjoyed rubbery scrambled eggs and scorched pancakes), then squealed with glee and praise over your kids' handmade cards. Now if only it didn't have to be you who had to clean up the mess in the kitchen at the end of the day anyway!

Speaking of surprises, I know you must be expecting me to share some girly, feminine dessert recipe with you today, in honor of Mothers' Day. But dear readers, it was cold that day, and I wanted to warm up my insides without spending too much time in the kitchen. So I made Qubooli/Kabooli - a vegetarian Hyderabadi rice dish, which is a complete meal in itself, and as it turns out, is so comforting that it feels like a hug from Mom. It's a new look at soul food.
Qubooli/Kabooli (my version of Lubna's recipe from Kitchen Flavors)
Serves 5-6

Click here for printable recipe

Ingredients:
2 cups basmati rice
3/4 cup chana daal, washed and soaked for 2 hours
1 can chickpeas, drained and washed
1-2 onions, sliced
1.5 tbsp ginger-garlic paste
1 tsp garam masala powder
2-3 tbsp yogurt, whipped
1/2 tsp turmeric
1 tsp red chili powder
1-2 green chillies, slit down the middle
2 cardamoms
2 cloves
2-inch piece of a cinnamon stick
1 bay leaf
3-4 tbsp oil
Salt to taste
Chopped cilantro for garnish

Method:
1. Cook the chana daal in water (it should reach 1 inch above the level of the daal in whichever saucepan you use) till tender but not mushy. Drain any excess water and set aside.

2. Heat the oil with the cardamom, cloves, bay leaf and cinnamon stick in a large pot.

3. After a minute, add in the onions and green chillies - saute till onions are golden. Mix in the ginger-garlic paste and saute for another minute.

4. Lower the flame and add the rice, cooked chana daal, chickpeas, salt, chili powder, turmeric, and garam masala. Mix gently.

5. Stir in the yogurt and saute for another 2 minutes.

6. When all the ingredients start to gel together, you can add water to 1 inch above the rice mixture, then: a) transfer this mixture to your rice cooker and turn it on or b) cook on the stove itself, with a tight lid on the saucepan, for approximately 20 minutes till water completely evaporates and rice is done. Garnish with cilantro and serve with spicy tomato chutney (recipe below) and yogurt raita.
Verdict: Many people call this Hyderabadi dish a poor man's biryani, but take that in the best way possible, because this really is uber-comforting and over-the-top delicious. It contains some pretty basic ingredients, but infusing the spices into it makes it special. And since there's no meat involved, it takes only a few minutes to put together - then I just let the rice cooker do all the work! DH gobbles up this qubooli with gusto, but rest assured, I made this for me - it's my day, after all (he just reaps the benefits of being the lucky spouse)! So if it's still a bit chilly where you are these days, cook up some heart-warming qubooli.

Spicy Tomato Chutney

Click here for printable recipe

Ingredients:
2 tbsp canola oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp ginger-garlic paste
2-3 tomatoes, chopped
1/2 tsp red chili powder
1/4 tsp turmeric
Salt to taste

Method:
1. Heat up the oil with the cumin and mustard seeds. When they begin to sputter, add in the ginger-garlic paste (cover with a splatter screen!) and saute for a few seconds.

2. Then mix in the tomatoes, salt, chili powder and turmeric. Stir, then cover with a lid and let the tomatoes soften. Cook down till the mixture thickens up and reduces. Done! Serve as a side.

One of the best things I was able to do on Mothers' Day was spend some quality time with Ozzy, who I've been ignoring terribly. Like many older siblings, he went through some issues when baby B came into our lives. And although he is a gem with B, it's me he was angry with! So when I woke up on Mothers' Day to find both DH and B snoring away, I took the chance to snuggle with Ozzy - and boy, have I missed that! The deep purring noises that emanated from him told me that he had missed it too.

My other baby, my Ozzy.

Simplicity Itself - Rice & Peas

I have a lot of thyme on my hands. But not a lot of time. Hmmm. English. It's a phunny language.

Luckily I also happen to have a Jamaican friend who always mentioned a dish called Rice & Peas during her stay in Canada, where we used to work together (feels like a lifetime ago). I believe she sighed with nostalgic pleasure every time she said it. Oh, don't feel too bad for her - she's now back in her native Jamaica, and I'm positive she is scarfing down all the rice & peas she can get her hands on. I, however, was a skeptic the entire time, because I'd never had it, and frankly just didn't get what the big deal was. Recently I came across a recipe for it that appealed to me because of its use of thyme (per my previous post, you know I'm swamped with it), so decided to go ahead and test it out.

Tara. If you're reading this, I'm eating my words. As well as a big bowl of this stuff for dinner tonight. Again.

Before I go on to the actual recipe, let me quickly clarify to my fellow Indian/Pakistani friends - this isn't rice & peas, aka mattar pulao, like we make it. These aren't green peas. They're pigeon peas, which is a whole different animal. You'd know it as toor daal, the non-oily version, with the skin still on. I was lucky enough to find a can of these in the international section of my grocery store. I also happened to find the prettiest habanero pepper I'd ever seen, so of course, ended up buying it and photographing it a million different ways.

Jamaican Rice & Peas (adapted from the fab blogger over at My Recession Kitchen)

Serves 4-6

Click here for printable recipe

Ingredients:
2 cups cooked pigeon peas (toor daal, whole, non-oily) OR 1 can pigeon peas - can substitute with another red bean, like kidney.
2 cups basmati rice
1 can coconut milk
2+ cups water
1-2 green onions
3-4 sprigs fresh thyme
1 habanero / scotch bonnet chili pepper
1.5 tsp salt

Method:

1. Rinse the rice in water and drain. Put the rice and beans in a large pot.

2. Slit the green onion down the middle and add it to the pot. Lay the thyme sprigs on top. Add in the chili pepper (if using a habanero like I did, pierce it once or twice to impart more heat into the dish)

This was one of those "aha" moments, when a pretty picture just emerged without any staging required.

This is definitely the prettiest habanero on the planet. My goodness, what a beauty.

3. Add enough water to the coconut milk for the mixture to equal 2 cups. Pour this over the rice and beans, then add an additional 2 cups of water along with the salt. Stir once, but make sure the onion, thyme and pepper remain on top.

4. Bring mixture to a boil, then turn the heat down to low and cover the pot. Cook for 30 mins or so, until the liquid is completely absorbed and rice is cooked.

5. Let stand for a few minutes before removing the pepper, onion and thyme. Serve.

Verdict: I had this on it's own and thought it was pretty damn good. Then I had it with a curry and thought it was perfect! It's a simple recipe, which produces unexpected results - complex with the subtle flavors of coconut and thyme and onions. Not to forget that faint hit from the pepper. I'm not even going to kid myself into thinking that this is even close to anything you'd get in Jamaica, but if it's even on the same track, I'm happy. I'm also going to book my next vacation there, then proceed to pig out like a maniac.

Shrimp Biryani With A Dose Of The Weird & Wonderful

All of a sudden there's a lot going on in the news these days. Oh, there's always something interesting to report, in my opinion, but it may not be juicy enough for the media to focus on. So sometimes we have days at a stretch when all you hear about are petty arguments between the right and left wing parties here in the US, someone bashing the President (again), or a new political scandal erupting. Thank goodness we have shows like Jon Stewart's and John Colbert's, where they use humor to throw some levity over the more ridiculous politicking going on currently. Once in a while, you hear a news story that makes you smile rather than groan in frustration or break out in a panicked sweat. Some reporters call these "human stories", which always sounds a bit weird to me, but I suppose it refers to stories that help restore some of our faith in humanity. Too bad there aren't more of those! In a way, each of us is a living, breathing human story.

For instance, today on BBC's WorldService website (my personal fav), I read about a new train service that's begun in India. Many of us have been exposed to Indian culture in recent years, thanks to movies and media. So we are aware that the majority of the working population in India's big cities (Mumbai, Calcutta, Delhi etc.) commute to work and college via public trains. They work just as well as your typical US subway system, with the exception of taking into account the sheer number of people using it. Think of it as the NYC subway to the power of 10! Anyway, so this little news article talked about how they now have special a ladies-only train operating in India. Surprise surprise, the ladies are loving it, while some of the men are pissed! The girls get to travel more comfortably, instead of having only standing room (like in many of the regular public trains during rush hour), where they are free to stretch out, apply their morning make-up, chat freely, sing songs, feel secure (without the constant annoyance and fear of being leered at by men, groped at, or being the victim of purse-snatchers) and basically look forward to their commute. It was funny to listen to some of the men's complaints against this new system, and how some of them still try to get on this train by force (you really can't wait for the next regular one, buddy?!). Honestly, they sounded like petulant little kids when you ask them to share something they don't want to! The image of those grown-up working women, laughing out loud and singing on the train, truly made me smile. It reminded me of when I was in school, and our girls-only class would sometimes go on field trips, and how much we would enjoy the ride to our destination because we would be all piled into one bus, and have it all to ourselves - not half-filled with boys, like it was during our morning and afternoon commutes - and we just felt free! Funny how that works, huh?!

Erm, what does all this have to do with this delicious Shrimp Biryani I'm about to introduce you to? Absolutely nothing. I tried to think of a connection, and I could have come up with a lame one (like oh let's say, Mumbai is a port city, hence the shrimps yadayadayada) but I didn't want to insult your intelligence, dear readers. Please just accept this recipe as an extension of the life I lead and stuff I talk about. This is not a recipe I grew up on - as a matter of fact, I discovered it through a friend who made this for a dinner we were invited to. But DH and I fell in love with it, and luckily enough, it's pretty easy to put together. I also like the use of dill in this biryani, which is something I've rarely seen in Indian/Pakistani cooking.
Shrimp Biryani
Serves 6-8

Click here for printable recipe

Ingredients:
25-30 large shrimp, peeled and deveined
1 packet Shan Fish Biryani mix
2 onions, finely sliced
2 tbsp garlic paste OR 3 garlic cloves, minced
1.5 cups plain yogurt, whipped
2 medium tomatoes, chopped
2 medium potatoes, peeled and chopped into chunks
1/2 cup cilantro, chopped
6-8 small green chillies, slit on one side
Juice of 1-2 lemons
3 tbsp oil

4 cups basmati rice
1 tbsp oil
1/2 cup dill, chopped
2 tsp salt
Water for boiling the rice

Method:
1. Marinate the shrimp in lemon juice, Shan Fish Biryani Mix and garlic for a half hour.

2. Heat up the oil in a large pot. Saute the onions till golden brown, then mix in the tomatoes. Wait till then soften, another 5 mins or so, and throw in the potatoes. Cook for another 5 mins.

3. Then add in the marinated shrimp (along with all the marinade), green chillies and cilantro. Stir around for 1-2 minutes, then pour in the yogurt. Cover and cook on medium heat for about 10-15 mins, till potatoes are tender (but not falling apart!). You may add some water if you think the potatoes need more liquid to cook properly. Once done, turn off the heat and set aside.

4. Soak your rice for half an hour. Heat up a tbsp of oil in a large pot, then quickly throw in the dill. Fry it up for a minute, then add about 10 cups of water. Bring all this to a boil, then add in the rice and salt. Stir once and wait for the rice to cook till almost tender - shouldn't take more than 8-10 mins. Drain the rice well.

5. To assemble: Spread 2/3 of the rice back in the bottom of the same large pot. Pour the shrimp & potato mixture over the rice, and spread it out evenly. Then top it off with the remaining 1/3 rice. Sprinkle over some additional chopped dill, cilantro and fried onions, if you like. Cover the pot, and put it in a preheated 300 F oven for about 15 mins. Take it out and remove the lid - inhale that perfumed steam carefully! Slowly mix up the rice and shrimp layers, so that all the flavors permeate the entire dish. Serve with raita.
Verdict: Chicken biryani is usually the norm at Pakistani dinner parties because everyone loves it, and it caters to a crowd. So serving shrimp biryani for a change, will make you stand out from the rest. And I love this dish, because of its interesting blend of flavors and it is so satisfying and filling (thanks to all the carbs, I suppose!). I make this for DH and myself on weekends sometimes, when we've just had enough of chicken and red meat. This dish may be outside the comfort zone for a few cooks out there, but I encourage you to try it, because it's one of those recipes that you can always count on for utter deliciousness. Try it for your next dinner party if you want to impress your guests.

I'll be sending this dill-centric recipe to Susan from The Seasoned Cook, who is hosting this week's Weekend Herb Blogging event.

Glad To Be Home & Tucking In To This Risotto!

Never let it be said that I'm not a homebody at heart. Oh sure, exploring new places is a passion of mine, but it's key for me to always know that at the end of the trip, I'm going home! Coming back from vacation was especially lovely this time, because I no longer have to go back to a mind-numbing desk job day after day. This time around, I was just as happy returning from a fun vacation as I was going, because I had so much to look forward to (instead of dread). There isn't even the teensiest bit of sadness when I look back at all the amazing sights I've seen on this trip - just awe and gratitude. So let me wrap up my Seattle vacation series today, with what was our final stop of the week. In terms of food, I think I've saved the best for last.

The Salish Lodge at Snoqualmie Falls is pretty swanky. It felt like one of those places where only the rich and beautiful are allowed to go. But thanks to the miracle of sweet internet bargains, it was DH and I that pulled up to their valet parking this time. Tee hee. I would've liked to look more presentable, but hey, I was still recovering from that snow trekking feat from the day before! By this time, DH and I were of the same mind - something along the lines of "Oh, who gives a f---?!". But there was something about Salish that was immediately soothing and calming. Our room, for one, was heavenly! The view of the falls from our balcony was spectacular. The entire place was perched right on top of the breathtaking Snoqualmie Falls. Take a look, take a look ...

It was all achingly beautiful - we hiked from the top of the falls, all the way to the bottom. So worth it!

I really hadn't looked into the dining scene at the Lodge, so when it came time for dinner, I just crossed my fingers and went up to their Attic Lounge, hoping for something that wouldn't disappoint too much. Imagine this now. Our adorable waitress sat us down next to these huge windows, where we could watch the sunset over the falls, and see the mist rising - talk about creating a romantic atmosphere! Then there was the food itself; hearty, complex and wonderfully scrumptious.

DH had the Oregon Elk Bolognese, with tagliatelle pasta, butternut squash, wilted chard, parmesan cheese and pumpkin seeds - a bowl of YUM!

I had the Venison Chili, served with fresh cornbread and honey butter - warms you up in all the right places!

Dessert was the crowning jewel - a delicate creme brulee with warm milk chocolate ganache at the bottom. Why did we share?!

Breakfast the next morning was in their main dining room. Once again, we were perched right next to the windows overlooking the falls - and that morning we were treated to a bright rainbow shining through! Ahhhh bliss. And I'm usually an IHOP kind of girl, but this fine breakfast blew me away. Their coffee was served with (apart from the usual milk n sugar) an offering of vanilla bean whipped cream (I'll just eat that with a spoon, thank you!) and a mixture of dark and white chocolate shavings ... crazy good! Then DH had his omelette with crab, peppers and cheese, along with yummy hash browns and a buttermilk biscuit. I gorged on my vanilla and spice infused waffles, with cinnamon whipped cream and the Lodge's own blackberry preserves. I'm salivating just typing all that!

While some may wonder how anything I make myself can top all this gorgeous food that I was spoiled with on my trip, just picture this. Me, curled up on my favorite corner of my comfy couch, watching So You Think You Can Dance (with the remote all to myself!), Ozzy napping next to me, and a warm bowl of luscious, creamy, cheesy Lemon Risotto on my lap. Seattle was a great trip an' all, but I got it made at home, baby!

Lemon Risotto (original recipe by Nigella Lawson, found here)
Serves 1 hungry chica

Click here for printable recipe

Ingredients:
2 tbsp butter
1 tbsp olive oil
1 shallot OR 1/2 a small onion
1-2 medium carrots
3/4 cup arborio rice
Approx. 1 quart of vegetable stock
1/2 lemon, zested and juiced
Needles from 1 or 2 sprigs of fresh rosemary
1 egg yolk
3 tbsp grated parmesan, plus more for garnish
3 tbsp heavy cream
Salt and freshly ground black pepper

Method:
1. Heat up the vegetable stock, with the rosemary leaves, and keep it simmering lightly, while you puree the shallot and carrots together.

2. Heat up the butter and oil in a saucepan. To this add the shallot and carrot puree, and saute for a few minutes, being careful not to scorch it.

3. Then add the arborio rice and stir it all up for 1 min, till it's slightly toasted and each grain is coated in the butter and shallot-carrot mixture.

4. Slowly start adding the hot vegetable stock, one ladle at a time, stirring in between to make sure the liquid gets absorbed into the rice. The whole process should take around 20 mins.

5. When you're almost done, mix in the lemon zest and stir to incorporate. Separately, in a small bowl, beat the egg yolk, cream, parmesan, lemon juice, and black pepper.

6. When the risotto is ready - when the rice is no longer chalky but still has a creamy bite - take it off the heat and stir in the eggy, lemony mixture plus salt to taste. Serve immediately (like you could resist!) with more parmesan and black pepper if desired.

Verdict: I've been making this risotto for DH and myself for years. It was my very first risotto recipe, all courtesy of the divalicious Nigella Lawson. One bite of this salty, creamy, lemony goodness, and I knew there was no turning back! It's definitely one of my top 5 comfort foods, and it happens to be one of the few vegetarian options that DH doesn't want to add chicken to! I can't praise this risotto enough. Some of you purists probably shun the use of cream in any "real" risotto, but I'm telling you, give it a try. Why scoff at something that only makes a dish nummier?! And one last thing, in case you don't have fresh rosemary on hand, a sprinkling of dried rosemary works just fine too.

I'm sending in this personal favorite delicacy of mine to the Monthly Mingle - Ravishing Rice event, hosted by Edible Garden this time, and originated by the lovely Meeta.

Yearning-For-Spring Risotto

All rain and no sun makes this foodie a nasty grouch. I'm tired of looking at these bare trees. A month ago I was still able to appreciate their stark beauty, but now they just look like they're taunting me. I started this blog in the dead of winter, but now I want to start incorporating some cheerful outdoor shots into my posts! There's only so much inspiration I can get from chilly winds and dull grey skies.

There's also this other thing that's making me grumpy. Usually DH and I like to take one "honeymoon" trip every year - you know, while we can (no kids, yet!). Well, this year we started to think about our annual vacation, and what with this recession raising its ugly head, we've basically decided to go on a "budget" vacation. Ugh. Look, call me high maintenance or whatever, but I used to think that going on vacation meant getting away from it all, including worrying about the budget! Don't get me wrong, I do agree that this year we have to cut back, but that doesn't mean I can't gripe about it, right? I'll do the right thing, but I'll do it kicking and screaming dammit! *Sigh* ... oh don't worry, this is just a phase. It's called "initial resistance" - I'll be a happy camper (it's just a phrase, I will not go camping as my much-needed annual vacation, so please don't suggest it dear readers!) once we decide on a place that really speaks to us. I'm open to suggestions! It just needs to be in the continental US. I have a feeling you're a well-traveled lot, my dear readers, so spill.

To make up for the lack of green outside, I went and brought some for my insides - gorgeous, leafy swiss chard. I came across this good-looking recipe that Brys posted on Cookthink (me likey this site a LOT), and decided that this was a great way to not only use up the chunk of leftover gorgonzola I had in my fridge, but also a delicious way to use this chock-full of nutrients veggie. Swiss chard is an excellent source of vitamins C, E, and K, carotenes, chlorophyll, and fiber. It's also rich in several minerals including potassium, magnesium, iron, and manganese. Then there's vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid ... *whew* - that was a mouthful. I just think it's purrdy.

Risotto With Chard, Gorgonzola & Walnuts (original recipe on Cookthink; I made some changes)
Serves 2-3


Ingredients:
1 cup arborio rice
1 medium white onion, finely chopped
2 tbsp olive oil
1 or 2 cloves of garlic, finely chopped
5 cups vegetable broth
Half a bunch swiss chard, washed, sliced into thin strips
1/2 crumbled gorgonzola (or more, per your taste)
1/4 cup walnuts, chopped
Half a lemon, zested
Salt and freshly ground black pepper


Method:
1. Set the vegetable stock to boil. When it comes to a boil, turn down the heat so that it's simmering.

2. Toast the chopped walnuts in a tsp of oil, and keep aside.

3. Heat the olive oil in a saucepan over medium-high heat. Saute the onions till transparent, then cook the chopped garlic in there for another minute.

4. Add the rice, and stir about for 1-2 mins, till all the grains are coated with the oil.

5. Pour in a ladle full of the simmering broth, and keep stirring occasionally till the liquid is absorbed by the rice. Do this until the rice starts to soften, 8-10 mins.

6. Stir in the strips of swiss chard, and continue with adding one ladle at a time of the broth, waiting for the liquid to absord between each time, until the rice becomes tender. Another 10 mins.

7. Finally, throw in the toasted walnuts, gorgonzola, salt, pepper and lemon zest. Stir for another 2 mins, then you're done! Best to eat this right away, which shouldn't be too hard.

Verdict: I felt really good about this recipe. Maybe it was all those nutrients coarsing through my clogged veins. Maybe it was simply delicious. It's definitely a keeper, and I'll make it again when chard is in its peak season. There are no real spices in this dish, so you have to make sure your ingredients are flavorful enough to really shine through. The crunch of the walnuts is a really special touch here. Nothing like a successful kitchen experiment to get me out of my funk! Oh, and the fact that DH liked it too (enough to have seconds), well, that's just sweet sweet icing.

The first time I tried out this dish, there was still snow on the ground ... which wasn't that long ago!

I'm sending this in as my second entry to the Weekend Herb Blogging event, hosted this week by Ivy at Kopiaste (go on, venture into some amazing Greek cuisine by visiting this site!).

Sensual & Earthy - Beetroot Risotto

For those of you who were not able to tune in to last night's episode of Anthony Bourdain's No Reservations, consider yourself fortunate. You saved yourself from a very restless night, of falling in and out of agonizing dreams about melting cheeses, dripping chocolate, tender meats, and pillowy soft bundles of uni. Oh gosh ... I was craving uni! How can I crave uni when I've never even tasted it?! All I know is, I must have it. Soon. Preferably with pasta and caviar, made by the expert hands of the divine Eric Ripert. That, my friends, is the power of great TV.

Unfortunately, the reality is that I'm not going to be having uni anytime soon (unless some generous reader can send some over?). Mainly because: a) Le Bernardin isn't exactly the kind of restaurant one can just walk into, desperately demanding uni, and b) uni is f-----g expensive! And we're in a recession, dammit!

Still, don't cry for me (Argentinaaaaaaaa!) ... yeah, I couldn't resist. I made this amazing Beet and Cheddar Risotto to console myself. In keeping with my Valentine's Week theme, this risotto fits right in. It starts off a glamorous shade of fuschia, then mellows out to a vibrant shade of red. The taste of the beets combined with the cheddar cheese is so deep and earthy and satisfying. And then there's the feel of the risotto in your mouth - oh lordie. Smooth. Sensuous. Sumptuous.

I've made this dish several times, and it works every time. The thing with risotto though, is that it's best when you eat it as soon as it's ready. And it's not something you can make for a crowd. This is for those special moments when it's just you, or you and your lovebug. DH enjoys it just as much as I do (I know! I was surprised too!). It's comfort food for me, and it's easy to whip up as long as you have the right ingredients on hand. I love eating it in a bowl, on our cozy couch, entwined with DH. So you see how perfect it is for Valentine's Week? Or any other romantic occasion for that matter. Just make it - your day will become more romantic!

Beet and Cheddar Risotto (adapted from Food & Wine Magazine)
Serves 2

Ingredients:
1 medium beetroot, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Method:
1. Place the beet in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.

2. In a medium saucepan, bring the water and vegetable broth to a simmer.

3. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.

4. Add the rice and cook, stirring, for 2 minutes.

5. Stir in the beets and beet greens and cook for 1 minute.

6. Add the broth to the large saucepan, 1 ladleful at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.

7. Add the cheddar; season with salt and pepper.

8. Cook, stirring until the risotto is creamy and thick, 3 minutes longer. Serve in deep bowls, passing the Parmigiano-Reggiano on the side (or more cheddar, like I did).

Nutritional Info: The beetroots are high in folic acid (great for those of you who are preggers), potassium, calcium and antioxidants. Leafy beet greens are also very nutritious and can be used for juicing, or cooking as you would any other green. In fact the beet tops are more nutritious than the roots. The greens contain significantly more iron (even more than spinach), vitamin A, potassium and calcium than the roots. See, this risotto is carbolicious and nutritious! Perfection.

Biryani Is The Ultimate Love Potion

For those of you who have made this dish before, you know exactly what I mean. If your man is a good 'ol boy from the motherland (Pakistan), and you make this for him on a lovely weekend afternoon, you know you can talk him into letting you get away with ... well, anything! Even though Bombay Biryani is a great party dish, it's even better when it's just you and your guy (and maybe the kids ... lord knows they won't leave the two of you alone!). Even as you're cooking it, the smell will be so intoxicating for him that he'll be poking around the kitchen every few minutes, repeatedly asking "is it ready yet?!". Then when he's finally able to dig into it, he'll keep shooting you worshipful glances with those puppy-dog eyes. Now listen, I don't encourage you to take advantage of your guy in this vulnerable state. BUT ... this may be a good time to mention that KitchenAid Stand Mixer (or any other desirable item) you've been lusting after.

With such charitable thoughts in mind, and knowing that 2009 needed to start off on a high note, I made this dish. For those of you who aren't too sure about it, biryani is a rice dish from the subcontinent (India/Pakistan/Bangladesh), usually containing meat, chicken or seafood with a mixture of spices and sometimes vegetables. There are many different styles of biryani, some more spicy than others, using different combinations of flavorings. These days companies like Shan Foods are producing packaged masalas (spice mixes) for the various types of biryanis. Personally I don't recommend using these spice mixes for everything you cook, but even I have to admit that Shan's Bombay Biryani mix is pretty spectacular.

Bombay Biryani (Serves 6-8)

Ingredients:

1 chicken, skinless, cut into small pieces

3 tbsp canola oil

3 large onions, finely sliced

2 garlic cloves, chopped

1 tbsp ginger paste

4 medium tomatoes, chopped

3 medium potatoes, peeled and chopped into 1 inch chunks

1 cup plain yogurt

1 1/2 cups of water
1 whole packet of Shan's Bombay Biryani mix (available in any indian grocery store)

4 1/2 cups basmati rice, washed

1 tsp salt

Handful of chopped cilantro

Yellow food color OR small pinch of saffron soaked in 2 tbsp of warm milk (optional)

Handful of pre-fried onions (optional)

1 tbsp butter (optional)

Method:

1. Heat up a large pan with a lid. Add the sliced onions and saute till golden brown, on medium-high heat.

2. Add in the ginger and garlic. Mix around for a minute.

3. Add the chopped tomatoes, mix, turn the heat down to medium, and cover the pan with the lid. Let the tomatoes soften for 5-7 minutes.

4. After tomatoes have become a little darker and have cooked down to a mush, add in the chopped potatoes.

5. Follow this immediately with the chicken, yogurt, masala mix and 1 1/2 cups of water. Bring everything to a boil, then cover the lid, turn the heat down to medium-low and let it simmer for about 20 mins.

6. Take the lid off after 20 mins, turn the heat up and keep stirring the mixture till it thickens and reduces somewhat. Chicken and potatoes will be completely tender by now. Turn off the heat.

7. Cook your rice the way you usually do. For biryani, I take my stockpot, fill it 3/4 of the way with water. Put in one big cardamom pod and half a cinammon stick. When the water starts to boil, I put in the washed rice. Give it a stir and add the salt. I keep checking it every few minutes. It usually doesn't take more than 8-9 mins. Once the rice is just done (not mushy), I immediately pour out the whole thing into a sieve, so that all the water drains out from the rice.

8. Preheat your oven to 350 degrees F.

9. To assemble the biryani, layer the bottom of a large pot (12" or more in diameter, and high sides) with the plain rice. Then layer the chicken mixture evenly over the rice. The remaining rice will go on top of the chicken, covering it completely. Then I sprinkle some fried onions, cilantro, food color/saffron milk and bits of butter. Make sure you cover the pot tightly with its lid, then put it in the oven for 15-20 mins.

10. Take it out of the oven, remove the lid and let it rest for about 5-8 mins. Then take a large serving spoon and gently mix the whole thing, so that the chicken mixture gets distributed. Serve immediately with raita (whipped yogurt with cilantro/green chilli paste). Leftover biryani will stay in your fridge for 4-5 days, as long as you keep it in an airtight container. Take it as your lunch to work and drive everyone nuts with the aroma!

Let me be honest. So far I've only said what this dish does to the guys. But ladies, you know if your guy actually made this dish for you, all by himself (picture him in an apron), would you not turn into a puddle of love at his feet? Admit it!