Red Wine Risotto

(3-4 servings)

It's been damp and cold the past few days so I picked the last of my pomegranates this weekend. The crop was rather small this year, primarily because of the severe drought we've had. Nonetheless I was thrilled to harvest anything at all. I have been snacking on my precious pomegranates over the course of a few weeks now and sadly this will be it until next year.

Although I fired up the furnace yesterday, my feet have been cold despite the two layers of socks as well as slippers I have been wearing around the house.I finally drew a hot bath and spent nearly an hour in the tub thawing out and reading. By the time I was dressed I didn't feel like making muffins as I'd planned on for today. No, my thoughts were on lunch and all I could think about was risotto. Determined to stay inside where it was toasty and warm, I used what I had on hand, resulting in this tasty red wine risotto.

2 tbsp butter
3 cloves garlic, minced
1 medium onion, chopped
1 1/2 cups Arborio rice
2 cups dry red wine
2 1/2 - 3 cups beef broth, heated and kept warm
1 cup small frozen peas
1/4 cup half and half
1/2 cup freshly grated Parmesan cheese, plus extra for garnish
salt and freshly cracked pepper, to taste

Set a large skillet over a medium-low flame and melt the butter. Add the garlic and saute for a minute or until it becomes fragrant. Stir in the onions and stirring frequently, saute them until they become translucent.

Stir in the rice and cook for another 2 minutes or so, then stir in 1/2 cup of wine. When most of the wine has been absorbed into the rice, add more wine, half a cup at a time, each time stirring it into the rice until it's been absorbed. Continue to add the wine until it's used up, followed by the beef broth (1/2 cup at a time). When you have about 2 cups of broth remaining, start checking the rice to see how tender it is. When the risotto is ready it will be tender and creamy on the outside with a slight "bite" to the centre. This usually takes about 25-35 minutes.

When the rice is close to being done, stir in the frozen peas. Cook for a few minutes until they have heated through. Stir in the half and half as well as the Parmesan cheese. Check and adjust the seasoning with salt and pepper, if needed.

To serve, sprinkle with the reserved cheese and dust with more cracked pepper if desired.

Note: You might have a small amount of broth left or you might need more liquid. If you need more liquid, use more broth if you have it, or use water; either will be fine.

Decadent Mac & Cheese

(6 servings)

Whenever I go for long periods without a particular food, I'll reach a point where I can't stop thinking about it. This was the case with macaroni and cheese. It even made an appearance in one of my dreams so I gave in and made this rather decadent version.

This wasn't going to be just any mac and cheese! I added bacon and caramelized onions as well as a bit of wine. I have no regrets and hopefully this will tie me over for another year or so. :p

8oz elbow macaroni
4 slices bacon
1 small onion, chopped
1/2 cup white wine
1 tbsp tomato paste
1 tsp sweet paprika
1 tsp mustard
1/4 tsp freshly cracked pepper
a couple pinches cayenne
1 3/4 cups milk
2-3 tbsp blending flour such as Wondra
salt, to taste
8oz sharp cheddar cheese, shredded
1/4 cup grated Parmesan
2 tsp butter
1/2 cup dry bread crumbs

Cook the macaroni in lightly salted water until it's "almost" al dente, but not quite done. It will continue to soften while it's in the oven. Drain the pasta and place into a large mixing bowl.

Cut the bacon into half inch pieces and fry until crisp. Drain on a paper towel then toss in with the macaroni.

Remove most of the rendered bacon fat from the skillet leaving about 2 teaspoon for the onions. Lower the heat and cook them slowly until they have browned nicely without burning. Toss those in with the macaroni and bacon.

Pour the wine into the skillet and scrape up the brown bits with a wooden spoon. Stir in the tomato paste, mustard, pepper and cayenne. Cook for a few minutes, then stir in the milk. Sprinkle 2 tablespoons of blending flour evenly over the mixture and whisk until the sauce thickens; add another tablespoon if it seems too runny. Cook for about two minutes, check and add salt as needed. Remove from heat and set aside.

Preheat oven to 350°F.

Melt the butter in a small skillet and when it begins to sizzle add the bread crumbs. Fry them until they are lightly toasted. Remove from heat and set aside.

Add the shredded cheddar and Parmesan to the macaroni mixture and toss until the cheese is evenly combined. Pour the partially cooled sauce over this mixture and toss until everything is evenly moistened.

Butter a 1 1/2 quart baking dish and add the macaroni and cheese. Sprinkle the bread crumbs evenly over the top.

Bake for about 40-50 minutes or until it's bubbling hot.

Serve.

Quick Chocolate Mousse Adapted from Aneta's Recipe

(4 generous servings)

Years ago in Toronto, I was served an amazing chocolate mousse. It was rich, smooth and intensely chocolaty, laced with Grand Marnier. My friend Aneta, who made this delicious dessert confided it only took her about 5 minutes to make.

Later on Aneta showed me how she made it (in a blender) and since then whenever I make a chocolate mousse I make a version of what she taught me depending on what I have on hand. I've never had the slightest inclination to try anything else. I have used different chocolates, liqueurs and sweeteners and every time I've made this mousse, I have received nothing but compliments. People think I knocked myself out.

If you prefer to make a larger amount, then just double everything listed below. Everything will fit into a blender just fine, but might not fit as comfortably into a food processor unless you have one with a large capacity.

6 oz semi-sweet chocolate chips (half a 12oz bag) at room temperature

1-2 tbsp honey, to taste

1 *large egg at room temperature
1 *large egg yolk at room temperature

1/4 cup very hot espresso

1/4 cup hot milk (don't let it boil)

1-2 tbsp coffee liqueur

whipped cream and shaved chocolate, optional

In the bowl of a blender or food processor place the chocolate, honey, egg and egg yolk. Blend until the mixture begins to liquefy and the chocolate chips break down significantly.

Pour the hot espresso and milk down the chute with the motor running and leave it running for about 2 minutes. The bowl will feel warm to the touch and the chocolate chips will have completely melted.  Pour the coffee liqueur down the chute and continue running the motor for another 20 seconds or so.

My chocolate often has a chalky appearance because I like to keep it refrigerated here in Texas. It's fine for baking or for something such as this. The bottom left photo shows the chocolate, honey and egg mixture before the hot espresso and milk are added.

Pour the mousse (it will be runny like soup) into a serving dish or divide it between 4 small bowls or ramekins.

Refrigerate until the mousse firms up, about 3-4 hours.

Serve with whipped cream and shaved chocolate, if desired.

*If you have any concerns about using raw eggs for this recipe, then consider using pasteurized eggs. I didn't use pasteurized eggs for this, but very fresh organic eggs from a source I trust.

Squash Roasted in Spiced Coconut Milk

(4-6 servings)

There was something very enticing about this recipe when I came across it online and I couldn't wait to give it a try. I made a few changes because I didn't have everything on hand. The squash and spices were very fragrant as they roasted in the oven and the finished dish was just amazing. I could have eaten all of it! lol.

I have never left a squash unpeeled when cutting it into smaller pieces, so I was a bit worried about that. The tough skin became very tender to my delight and was quite edible. Cutting the squash pieces slightly smaller and baking the dish in a counter top convection oven was probably responsible for the shorter roasting times which I have indicated in the adapted recipe below.

adapted from Food & Wine
2 lb unpeeled butternut squash, washed, halved, seeded and cut into 1 1/2 inch pieces
13.5 oz can coconut milk4 garlic cloves, coarsely chopped
1 tbsp minced fresh ginger
1-2 tbsp honey, to taste
1/2 tsp harissa
1 tsp cinnamon

1 tsp ground cardamom1/4 tsp freshly grated nutmeg

Salt

Preheat the oven to 350°F.

Place the squash into a roasting pan, arranging it in an even layer. I used a non-stick pan which worked rather well.

Stir together the coconut milk, garlic, ginger, honey, harissa, cinnamon, cardamom and nutmeg. Pour this mixture evenly over the squash, turning a few pieces here and there to ensure all of them are coated. Cover the pan with foil and bake for about 25-30 minutes, or until the squash is not quite tender.

Increase the oven temperature to 425°F. Remove the foil  and turn the squash pieces over and season with salt. Roast on the top shelf for 10 minutes uncovered. 

Turn the squash again and increase the oven temperature to 450F°. Roast for about 15 minutes longer or until the squash is richly glazed.

Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.

Cod, Shrimp & Fennel Chowder

(4-6 servings)

I've wanted to make a fish or seafood chowder with fennel ever since Sue, from The view from Great Island, posted her Springtime Salmon and Fennel Chowder. I've mostly had fennel raw in salads, although years ago I used to pull the bulbs apart, stuff them with a mixture of herbs and bread, then bake them with tomato sauce and cheese. Fennel has a delicate anise-like flavour which people seem to either love or hate. I thought it was really quite tasty in this chowder.

Sue mentioned her chowder was best made ahead of time and reheated after the flavours had a chance to mingle. I followed her suggestion and prepared mine in two steps. This is one of the most delicious chowders I've ever made.

I didn't have any on hand, but I think a small splash of Pernod right before serving would have been pretty amazing in this!

3/4 lb raw shrimp (in their shells)
a few ice cubes
1  fennel bulb with stalks (about 1 lb)
2 cups clam juice
1/2 cup white wine
2 tsp fennel seeds
1 small bay leaf
4-5 whole peppercorns
1 tbsp butter or olive oil
1 large yellow onion, chopped
2 stalks celery, chopped or sliced
2 medium carrots, diced or sliced
1 cob corn, shucked
3/4 lb baby potatoes, cut into bite sized pieces (I used purple for their colour)
2 cups milk (replace part of the milk with half and half or cream, if you prefer a richer soup)
1 tsp sweet paprika
a few pinches cayenne
3/4 lb cod fillet, cut into bite sized pieces
salt

Clean the shrimp by removing their shells and tails and heads if you have those (reserve), then running a knife along the backside to remove the black veins. Place the cleaned shrimp on ice and return them to the refrigerator.

Wash the fennel and cut off the stalks about 1 1/2 inches above the bulb. Set the bulb aside. Pull off the ferny fronds from the stalks and reserve those for garnish. Slice the stalks and place them into a small pot with a lid.

Add the shrimp shells, clam juice, wine, fennel seeds, bay leaf and peppercorns to the pot. Bring the mixture to a light simmer, lower the heat, cover and cook for about an hour.

Slice the fennel bulb into thin slices. Set aside.

Heat the butter or olive oil in a soup pot and add the onion. Cook the onion until it's translucent. Stir in the celery. Cook for a minute or two.

Strain the clam broth into the soup pot with the sauteed onions and celery. Add the sliced fennel bulb, carrots, corn, potatoes, milk, paprika and cayenne. Bring the mixture to a simmer, set the heat to the lowest setting (you don't want it to boil at this point), cover (leaving the lid slightly ajar) and cook for  about 45 minutes or until the vegetables are tender.

Add the cod and stir, then turn off the heat, cover the pot and allow the chowder to cool for several hours or overnight. This gives the flavours a chance to blend.

When you are ready to serve, gently reheat the chowder taking care it doesn't come to a boil. When the chowder has heated up, add the shrimp and cook for 3-5 minutes or until the shrimp are cooked through. Check and adjust the seasoning with salt and pepper, if needed.

Serve. Garnish with the reserved fennel fronds.