Wild Mushroom Risotto

Risotto is one of the ultimate comfort foods. It originates from Northern Italy, and I just love the creamy texture of this rice dish. It's made with short grain rice, such as Arborio rice, which is readily available here in the U.S. This particular type of rice can absorb liquid well, and it releases starches which lends to the creamy consistency of risotto.

Some people seem to get intimidated by the process of making risotto, but it really isn't difficult or labor-intensive at all. There is a lot of stirring involved, and that process usually takes a little under 20 minutes, but I find it relaxing and productive all at the same time. Stirring is important because it helps to loosen the starches from the rice grain into the liquid which thickens it.

My favorite risotto is wild mushroom risotto because of the wonderful earthiness and depth of the mushroom flavors. This is the perfect dish to make on a cozy fall evening, and don't forget to pair it with a full bodied chardonnay for the perfect compliment and enhancement to this dish.



WILD MUSHROOM RISOTTO (Adapted from Sara Foster)
-Sydney, this one's for you, my friend.

-5 cups of chicken broth
-1-2 T olive oil
-1 T butter
-1 small yellow onion, diced
-2-3 garlic cloves
-1 and 1/4 cups of arborio rice
-1/2 cup good white wine
-3/4 cup grated parmesan cheese
-salt and pepper

-1 T butter
-1 T olive oil
-1/2 pound wild mushrooms mix, sliced. (like shiitake, chanterelle, cremini, oyster) i usually use shiitakes and cremini's b/c they're readily available.
-3 ounces spinach
-1 T chopped fresh rosemary

Directions
1. Bring chicken broth to simmer and keep over low heat

2. heat oil/butter in pan, then add onion til tender (4 minutes). then add garlic for one minute

3. add rice and stir to coat each grain of rice with the oil and onion mixture. then add salt/pepper

4. add white wine and cook over medium heat until wine nearly evaporated/absorbed

5. Add 1/2 cup of warm chicken broth and stir constantly until the broth is absorbed

6. When the rice gives off a sizzling sound, then add another 1/2 cup of broth and repeat steps 5 and 6 in cycles until most of the broth is used up.

7. this process of #5 and #6 should take approx 15-20 minutes, the mixture should be creamy but not mushy. the rice should be an al dente consistency. You probably will not have used the entire 5 cups of broth, but keep the extra on hand to help thin out or loosen the risotto at the end if needed

8. in the mean time while risotto is cooking, prepare mushrooms by heating oil/butter in separate saute pan. Add mushrooms and cook for approx 5 minutes until slightly browned and soft. Add salt/pepper to season.

9. With risotto off the burner, add the mushrooms and their liquid to the risotto. Also add spinach and rosemary and cheese. Spinach will wilt into the risotto.

10. Add extra warm broth if the risotto is too thick. The consistency is a personal preference.
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Easy Roasted Vegetables

I'll let you in on my new foodie discovery. I found THE best herbed olive oil blend for grilled vegetables at Williams-Sonoma a few weeks ago, and I couldn't resist buying it. The aroma was intoxicating as I stepped into the store, and the sampling of grilled vegetables dressed in this concoction didn't disappoint.


This is a great olive oil to have on hand to dress up boring vegetables, but the herbs don't overpower the natural flavor of the veggies--they simply compliment them. What a healthy side dish too!

We were invited to a last minute dinner party this past weekend, so I offered to bring a dish. I didn't have a lot of time to prepare anything elaborate, and suddenly remembered that I had this jar of herbed olive oil in the pantry. Perfect!!! A versatile side dish of roasted vegetables goes well with so many main dishes.

The dish was a major hit, the hostess loved it and the guests were raving about the veggies more than any of the other dishes -- little did they know how easy it was to prepare this dish. You have GOT to try this. You can thank me later...

ROASTED VEGETABLES (w/Herbed Antipasti Oil)

-2 Russet Potatoes (or 3-4 red new potatoes)
-2 Carrots
-1/2 Red onion
-Red bell pepper
-Zucchini
-Yellow summer squash
-Eggplant
-Crimini mushrooms
-olive oil
-salt/pepper
-Antipasti Oil (from Williams-Sonoma)

-preheat oven to 450 degrees
-roughly chop veggies (keep potatoes and carrots on the smaller or thinner side or it will take forever to roast)

-spread potatoes and carrots on baking sheet, toss with olive oil and salt/pepper
-roast for approx 20 minutes, tossing once during roasting time
-remove potatoes and carrots to separate plate once the potatoes start to brown

-spread the rest of the remaining veggies on baking sheet, toss with olive oil and salt/pepper
-roast for 15-20 minutes , turning once during roasting time
-don't let these veggies roast too long to the point that they're mushy

-toss all of the roasted veggies with several spoonfuls of the herbed antipasti oil to desired taste, and season with salt and pepper if needed at this point. Try to avoid over-tossing or some of the softer veggies could get mashed. Also, note that the antipasti oil does have red pepper flakes in it, so if you use too much of it, the veggies could be a little too spicy.

-let the veggies cool for one hour or longer, serve lukewarm or at room temp.

-FYI: this medley of vegetables is my own preference at this time of the year (Sept) as these are in-season and readily available. Furthermore, they all roast wonderfully and aromatically.

You can certainly pick and choose your own variety of vegetables as per your own preferences.

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Fall is in the Air

Do you feel it? It's here. It's gently working its way into the air. It hasn't declared itself in all of its full glory -- but it's coming. I've been waiting, expecting, anticipating....I can hardly wait any longer.

IT is Autumn -- my favorite time of the year.

Autumn exudes the feeling of warmth, romance, ambiance, comfort. I love to stroll through the forest in a cozy sweater, surrounded by colorful vibrant leaves while the sun beams down on me through the crisp air. A pumpkin latte sounds good right about now, doesn't it?


But I have to admit, another predominant reason for my obsession with Autumn is the food that I associate with it. It's about comfort foods, earthy ingredients, slow-cooked and braised dishes. Oh, I can hardly wait!

Autumn is all about wild mushrooms, various squash dishes (especially butternut squash), root vegetables, braised meats, soups and chowders, cinnamon and nutmeg, and don't forget about all of those pumpkin recipes.

I already decorated my home with pumpkins and hardy mums, and I've started in with a few autumn-inspired dishes. I can't wait to share those with you this week. Stay tuned. There are SO many recipes and experiences that I'll share with you this fall. I hope that you enjoy the season with me in all of its bounty and glory, we've only just begun...
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Roasted Salmon Salad

My husband is on a major health kick plan. You'd be so proud of him. He used to average two donuts per day, so I put him on a donut restriction plan and gave him low cholesterol advice. He lost 17 pounds over the summer! He looks and feels great.

He loves my roasted salmon salad, so I whipped that up for him tonight. It's very easy and incredibly healthy, so I wanted to share it with you. It's an all-inclusive simple supper for a busy weeknight.

Doctor's health tip: Fish oil containing omega-3 fatty acids has been clinically proven to lower triglycerides (a bad form of cholesterol). High triglycerides have been linked to atherosclerotic heart disease. So, to promote heart health, you would have to take at least 1000 mg fish oil capsule daily. But if you consume two servings of fatty fish per week (such as salmon or tuna), you could get that same equivalent fish oil intake naturally each week.

Now, that you know how good fish oil can be for you, why wouldn't you want to make this salad???

ROASTED SALMON SALAD

Ingredients:

1. Salmon fillets (approx 1/3 pounds each)


2. Mixed lettuce greens


3. Dried cranberries


4. Pine nuts (toasted lightly on a dry medium heat skillet)


5. Red onions, finely chopped


6. Red new potatoes (or fingerlings would be fun)


7. Cherry tomatoes


8. Goat Cheese -- optional


9. Haricots verts (french green beans) -- optional

Dressing:

1. EVOO


2. Balsalmic vinegar (I like Williams Sonoma Fini-modena or Costco brand)


3. Dijon mustard

Preheat oven to 450 degrees.

• Quarter the red potatoes, then toss with EVOO and salt/pepper


• Roast potatoes for 15 minutes


• Remove pan from oven, push potatoes to one side of the pan, and add salmon fillets to the other side of the pan.


• Brush salmon with EVOO and salt/pepper


• Place pan back in oven and roast for 10 more minutes (Fish will be medium doneness)

• For the dressing: I use one part EVOO to one part vinegar. If that's too strong for you, then add more EVOO. Mix the balsalmic vinegar with a small dollop of dijon mustard, then whisk in the EVOO until dressing is emulsified

• Toss the lettuce, onions, dried cranberries, pine nuts, haricot verts with the dressing.
• Divide the tossed salad mixture onto plates
• Then top each plate with roasted potatoes, tomatoes, salmon and goat cheese
• I like to drizzle a little balsalmic dressing over the salmon to garnish

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Summer Peach Cobbler

Although Labor Day has passed, I'm trying to stretch my summer out a little longer -- if I can help it.

Seattle can certainly help it. September tends to be sunny and beautiful here, and so far, it hasn't disappointed. One of my best friends from college, Christine, has also helped to keep that summer feeling alive -- thanks to her obsession with peaches.

Every summer, she travels over the mountain passes and ventures into eastern Washington to the Yakima Valley. Nothing will get in the way of Chris and her mission to find Elberta peaches. Although there are over 300 varieties of peaches, she makes it a point to seek out those Elberta's. They are known to be one of the largest peaches, and she loves them for their juiciness and their amazing fragrance. The aroma is truly intoxicating...

She brought some peaches over this past weekend, so we made my annual cobbler recipe. It's fool-proof, super easy, and yummy. Chris, here's the recipe as promised:

PEACH COBBLER (adapted from Gourmet magazine)

1. 4 to 5 large peaches, cut into thin wedges
2. 1/4 cup sugar
3. 1 T lemon juice
4. 1 teaspoon cornstarch

For Topping:

1. 1 c flour
2. 1 t baking powder
3. 1/4 t salt
4. 3/4 stick cold butter, cut into small pieces
5. 1/4 c hot water

INSTRUCTIONS:

• preheat oven 425 degrees
• mix sugar and cornstarch together, toss with peaches and lemon juice in a 2 qt nonreactive baking dish
• bake 10 minutes
• sift flour, sugar, baking powder and salt. add butter and blend with your fingertips until it resembles coarse meal.
• stir in water until just combined.
• Remove peaches from oven and drop spoonfuls of topping over them (you can spread it gently, but you don't need to spread it into a confluent sheet as the topping will spread while cooking)
• Bake for 20-25 more minutes until topping is golden.

Serve warm with ice-cream. The buttery biscuit topping is a wonderful complement to the fresh peaches. By the way, this makes a great breakfast treat the next day.



Hint: I do peel my peaches for this recipe, but the recipe doesn't call for it. If you choose to peel them, I found a time-saving method to peel them which will save you a lot of time and grief. Make an "x" mark at the base of the peaches with a knife, then dunk them in boiling water for a little under 2 minutes. Remove from boiling water and then shock them in an ice bath. Peel the skin off. The skin comes off with ease and very little effort...

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What is a Steelhead, anyways?

I've been working too much these days -- and my limited free time has been dedicated to outdoor activities in the Pacific Northwest to take advantage of our summer sun. Hence, my absence from the food blog for most of August.

But you should know that I would never take a hiatus from gastronomical adventures! I was still able to make a recent nature foray into a culinary experience, and it was also -- yes -- very educational too.

My brother-in-law is a passionate, avid fisherman, and he invited us to one of his fishing expeditions. Turns out that Steelhead are great for sports-fishing, as they put up a good fight and are strong fish.





We went to the Klickitat River in Eastern Washington, where the Hood/Columbia River empties into the Klickitat. We stayed at a gorgeous cabin.



Steelhead are in the same species class as rainbow trout. However, trout are exclusive to fresh-water, and Steelhead are "anadromous" which means they have a life-cycle that includes both fresh-water and salt-water. Interestingly, the Steelhead were recently introduced into the same genus class as salmon.

So what does a Steelhead taste like? Even before I knew of the genus/species classification of these fish, I thought it tasted like a cross between trout and salmon. The flesh is light-pink which looks more like a salmon, but the flavor is milder than salmon. Taking the fish right out of the water, and grilling it the same day, it just doesn't get any fresher -- or better -- than that. Cooking (and common sense) tip: When you have a very fresh fish, try not to mask the flavors. Let the fresh fish do the talking! We kept it simple with lemons, onions, salt and pepper to accentuate the natural flavors -- you could really taste the fish. It smelled amazing too...

You might ask: "Where can I purchase a Steelhead?" We talked to a fish monger in Seattle today, and found out that Steelhead are not sold commercially, because they are considered a sport fish. So, get your fishing rod out and take a drive to the Klickitat river!

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Rustic Raspberry Crostata

Well, raspberry season is coming to a close, I'm sad to say. It kinda snuck up on me this year. But it didn't escape me, and I was still able to make my annual raspberry crostata.

I learned how to make this several years ago on the Martha Stewart Living show (what I now refer to as "vintage" Martha. I miss those episodes, don't you?). Anyways, I was drawn to this recipe for two reasons. It looked easy, and it looked beautiful---showcasing the raspberry with a bold statement.



When you pick out the raspberries for this tart, be sure to pick out firm berries that can maintain their shape while baking in the oven.



In case you didn't know, a crostata is a free-form rustic style Italian tart. No baking tin needed, so if you're in a rush and don't have time to mess with pie/tart crusts, this is definitely the way to go! After rolling out the dough, the filling only has TWO ingredients: Raspberries and sugar.

Once the raspberries are arranged, just simply fold up the sides overlapping onto each other until it looks like this:

As always, the crostata turned out beautifully. The crust is buttery and flaky, and the raspberries taste amazing. Top it off with some vanilla ice cream (or low-fat frozen yogurt), and expect to be amazed. You and your guests won't be disappointed.

RASPBERRY CROSTATA (adapted from the Martha Stewart Living Show)

Crust (makes enough for two separate crusts)
-2 sticks butter (cold, cubed)
-2 c. flour
-1/4 c. sugar
-1/4 c ice cold water
-pinch salt

Filling: 2 cups raspberries (for one crostata) and a couple Tbls of sugar.

Mix all of the crust ingredients except the water in a food processor. Add water (in increments) at the end to help bind the crumbly mixture. Flatten into two disks, wrap in plastic wrap, and chill for one hour.

Roll out dough to 10-11 inches in diameter (I like to roll it out between lightly floured parchment paper or plastic wrap). Transfer to baking sheet. Sprinkle with 1 Tbls of sugar.

Arrange raspberries in a circular pattern in the rolled out dough (refer to my picture above)leaving 1 1/2 inch border. Sprinkle 2 to 3 Tbls of sugar over the raspberries. Then fold the crostata edges up and over, allowing the flaps to overlap on each other (again, refer to my picture above).


Bake at 450 degrees for approx 20 minutes.
Serves : 4-6



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Rainier Cherries

I still remember tasting my first Rainier cherry. It was 20 years ago, and my grandmother introduced me to them while I was visiting her in LA (of all places). I grew up in the Midwest and never saw a yellow cherry before. As if the color wasn't unique enough, the sweet unparalleled flavor made an even greater lasting impression on me.

Little did I know that I would eventually move to the state where Rainier cherries were born. They were cultivated in the late 1940's, and it's actually a hybrid cross between the classic Bing cherry and the Van cherry species. I find that fascinating considering that both the Bing and Van cherries are red in color. I had my first Van cherry a few weeks ago at the Seattle University farmer's market. Wow, Van's are sweeter than Bings. Imagine a Bing cherry with a deeper and sweeter flavor---that's a Van. If you ever come across Van's, be sure to try it.

But back to the Rainiers.

Doctor's Health Tip: One cup of Rainier cherries offers 3 grams of fiber, and a good dose of vitamin C.

Rainiers are available from mid-June to early August. They may cost a little more, but I figure that they're around for such a limited time, it's completely worth it. After all, I won't be able to consume them 11 months out of the year. So let yourself go, and get your fill this summer, the cherry season is almost over!

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Indian Cooking---Made Easy

I don't know about you, but Indian cooking has always intimidated me. There are so many spices and spice blends, I find it overwhelming. My roommate in med school was Indian, and there were jars of spices that took up an entire shelf in our pantry. She made a memorable chicken biryani----but it took an entire afternoon to create this masterpiece! That's when I decided that I would have to resort to restaurants to get my Indian fix. After all, who has the time to cook all day?

(FYI: my husband and I love Tamarind in NYC, and Rasika in DC---check it out if you're in the area. Amazing.)

This summer, I gained the courage to cook my own Indian dinner after taking an Indian cooking class. Thanks to an amazing instructor who introduced us to Indian spices and numerous hands-on recipes, I don't find this cuisine as daunting. It also helped to have two other foodie friends help out with my first attempt at Indian cooking.

Here's Parippu in the making....

Since I am always ordering chicken tikka masala at restaurants, it only made sense that I should attempt this at home. I found a good recipe from Cook's Illustrated. It far exceeded my expectations, and I would even say it's comparable to the restaurant versions I've had. My friends and I loved it!

As promised, here's the link to the recipe, ladies. chicken tikka masala

I would emphasize that making your own garam masala spice blend makes all of the difference when cooking Indian food. I made the mistake of buying pre-made indian spice blends in the past---I would NOT recommend that. There are a lot of spices that go into garam masala, so if you want to save on the cost, then buy the spices in "bulk" rather than a whole jar of each spice. I found them at Whole Foods, and if you're in Seattle, check out the Market Spice store in the Pike Place Market.

GARAM MASALA

8 cardamom pods
1 tsp black peppercorns
2 tsp coriander seeds
1 tsp cloves
2 bay leaves
2 tsp cumin seeds
2 inches cinnamon stick

Grind all ingredients together until smooth. Store in airtight container.

Let me know how it turns out!
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Beautiful Basil

Basil is the essence of summer. True, it is available year-round in most supermarkets, but to see it flourish in its full glory in the summer sun is what makes it so delightful. Just plant it in a generous sized pot to give it plenty of room to grow, let it see plenty of sun, and watch nature do the rest. If you're still buying your basil at the store and paying way too much, I encourage you to get your own basil plant and you'll have access to fresh basil all summer long---whenever you need it.

This aromatic herb actually comes from the mint family. In the classic sense, we tend to associate it with Italian/Mediterranean cuisine, but it was actually native to Africa, Southeast Asia, India and South America. It was introduced to Europe 2000 years ago. When we think of basil, we typically think of the sweet basil variety like the one you see here. Don't forget about Thai and Opal basil varieties too.

I love the classic flavor and aroma of basil----I could sniff it all day long. It adds complexity and depth to our dishes and has that unmistakable flavor. But it's also incredibly good for you too.

Doctor's Health Tip: Did you know that just one ounce of fresh basil has more than TWO times the daily requirement of vitamin A? You can also find calcium and Vit C in it too.

Pure food, beautiful basil---unprocessed, untouched---provides so much flavor, nutrition, beauty. Ah, pure food...

I encourage you to take advantage of the summer bounty of natural beautiful herbs, it adds so much depth, flavor and layers to our dishes. I'm also growing mint and dill which are two other quintessential summer herbs, and of course, you always need to have some thyme and rosemary around too. It's great to have it available all summer long. So plant some in a pot, put it on your deck or windowsill or garden.

I could go on and on about my other herbs and their wonderful qualities----but today, it's all about beautiful bountiful basil.

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Chicken Marsala

Adapted from "The Best of America's Test Kitchen" Cookbook
(Thanks to Kellie--my soul sister who shares many of the same tastes as me)

I have tried several other recipes for chicken marsala, and this recipe is the best. My quest is over. It's easy and fabulous. Made it tonight, and my friends raved about it. As promised, here it is, girls...

Ingredients:
-6 chicken cutlets (1/4 to 1/2 inch thick)
-1/4 c flour
-2 T vegetable oil
-3 T butter
-1/2 small onion, finely chopped
-8 ounces cremini mushrooms (quartered)
-2 garlic cloves, crushed
-1 c Sweet Marsala wine
-1/2 c low-sodium chicken stock
-2 t fresh lemon juice
-1 T chopped parsley
-salt and pepper

Directions:
Salt and pepper cutlets, then dredge it in the flour. Heat 2 T oil in large nonstick pan, then add cutlets. Cook til golden brown on both sides. 2 1/2 to 3 minutes each side. Transfer to large plate and tent with aluminum foil

Melt 1 T butter in pan, then add onions and mushrooms. Cook 5 min til mushrooms browned. Add garlic and cook 30 sec til fragrant. Transfer mushroom mixture to another plate and cover with Al foil

Add Marsala wine and chicken stock to pan. Reduce to 3/4 cup (approx 3-5 minutes). Do not let it reduce TOO much or all the liquids will get absorbed by the chicken. Add chicken to heat through, approx 1 minute. The sauce will thicken. Transfer chicken to serving platter.

Turn off heat, then add 2 T butter to marsala reduction. Add lemon juice, parsley, salt/pepper and mushroom mixture. Pour mixture over chicken, and garnish with more parsley.

Serves 3-4

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Berries Berries Berries

I love summers in Seattle for a multitude of reasons: the sunny (unhumid) weather, the plethora of outdoor activites, the beautiful nature all around us. But another aspect of Seattle that I can't get enough of is its bounty of fresh produce. I love berry picking: in June, it's strawberries, in July it's raspberries, and in August, it's blueberries! The sun came around pretty late this year, so we didn't get our strawberries until early July---but better late than never!!! It was a great crop this year, and totally worth the wait. We found these beauties in Marysville at the Beringer Farms.

Everytime I would pick up the leaves, I'd find plenty of these beautiful berries calling my name. It was like hitting a jack-pot every time. I am not sure which species of strawberries these are, but I am still on my quest for the Hood species which grows well in the Pacific Northwest. If anybody knows where I can find this variety, do tell! Hood varieties have a unique fragrant taste and are much sweeter than the typical commercial strawberries we're used to.



There are a few tricky aspects to strawberry picking, so you do have to go into this prepared. First of all, you'll be squatting or bending over for several hours, so do expect to have sore glutes and hamstrings the next day. Freshly picked strawberries have a much shorter half-life than store-bought kinds, so you have to pick with a timeline and agenda in mind. Typically, they last in the fridge for no more than 3-4 days. If you plan on making pies, desserts, or jam, you should try to accomplish that within 3 days from your picking date. If you plan on using them w/in a day of picking, then I would suggest that you "hull" them in the stawberry patch rather than coming home and laboriously hulling as an additional step. But if you want them to last longer, then keep a small stem on it. I always get carried away, and the next thing I know, I've picked in surplus.

So this year, what did I do with over 15 pounds of strawberries???

Lots and lots of strawberry jam. Somewhat of a laborious science project, but totally worth the effort to have it year-round. Each jar reminds me of the wonderful strawberry fields in the spectacular Seattle summer sun----even when I crack a open a jar in January....

Why I'm Starting a Food Blog

food·ie
a person keenly interested in food, esp. in eating or cooking.
[Origin: food + -ie, perh. in part extracted from junkie]


If you have ever spent any amount of time with me, it wouldn't take long before you realized my passion for cooking and food. I tend to be a passionate, ardent being with a zest for life and appreciation for God's creation of beautiful natural food. I love how food has endless possibilities for humans to make creative concoctions and medlies of flavors that are pleasing to all of our senses.

I became interested in cooking and entertaining at the age of 11 when I had to start cooking for my younger siblings while my parents were at work. Cooking was more of a necessity at that time to nourish our developing bodies. By college years, I often turned to cooking to help me channel my creative energies where my classes didn't provide me that outlet, not to mention that it was a great stress reliever! In medical school, cooking became a necessity again as I was living far from home. However, the cooking skills drew other classmates into my home who didn't know how to cook, and before I knew it, my food creations led to wonderful times of friendship, fellowship and bonding.

Today, cooking and food are a deep passion and true joy for me. I love to see food in its purest form, and appreciate the natural beauty of it.

I questioned why I love the world of food so much, but my historical accounts have pretty much summed it up here. Food nourishes us and sustains us. But it does so much more! Food also nourishes the soul. It evokes strong emotions in the human being----it takes us back to our past nostalgic memories, it helps us to gather and connect with others, it brings pleasure and joy to our family and friends (which is such a blessing when you're cooking for others), it helps us channel our creative energies into something productive, and it is something that all mankind can relate to to some degree, no matter where we happen to be in the world.

I wish I would have started a food blog earlier, but better late than never. This blog is a place where I can share my passions and ideas with my family and friends---and maybe a place where other foodie friends can be made. I have had countless discussions about food-related topics with friends, and living on both coasts of the country at different times of the year, I have many varied experiences of regional foods and ideas through my travels. I thought this would be a great forum to bring it ALL together. I encourage you to post your ideas, experiences, recipes and questions on my blogsite so that we can learn from one another. It doesn't matter what your level of cooking experience or expertise may be. I'm just an amateur myself, but I love to learn.

There is only one requirement for all of you---you must enjoy food!