Tuesday, February 20, 2007

Wild Mushroom Warmup


There is nothing more warming than a hot steaming bowl of risotto in the middle of winter. Last night, I went to our local Italian grocer (Sofo's) to pick up the essential ingredients to make a batch.

I was blessed to have a semester abroad in Italy and live with a family while I was a junior in college. Every night, my Italian mother would rush through the door at 8:00 to begin making dinner. She and her daughter owned a lingerie boutique that closed at 7:30pm. She literally ran into the house and went straight to the kitchen to start preparations. I always put my homework aside to talk to her while she cooked and try to pick up some of her recipes. This was something she served as a "primo piatto". She would probably be a little surprised that I serve it as a winter meal with a nice crisp salad with balsamic vinaigrette. However, I did learn that wild mushroom risotto tastes best with a glass of Orvieto Classico.

Wild Mushroom Risotto

32-48 oz chicken stock
2 tbs olive oil
1 cup arborio rice/risotto
.5 oz mixed wild mushrooms (dried)
2 tbs fresh rosemary leaves (or 1 tbs. dried) - thyme also works well
4 oz sliced fresh mushrooms
1/2 medium yellow onion
1 clove garlic
2-3 tbs. freshly grated Parmesan cheese
salt and pepper to taste

Begin by placing a large, deep saute pan on a medium high burner. Add olive oil. Saute onions just until they are clear and start to soften. Add the garlic to the pan. As the onions are softening, pour 1 cup boiling water over the dried mushrooms and soak in a separate bowl (not on the stove). I like to just use a glass measuring cup for this project and just microwave the water.

Return to the pan and add the risotto and stir briskly to coat each piece with oil. Continue to cook, stirring frequently, until the edges of each kernel start to become clear. Add the chicken stock about a half to 3/4 cup at a time and stir briskly until it is almost full absorbed by the rice...keep adding a little at a time while the risotto is fully cooked. After about twenty minutes, drain the mushrooms that were soaking in water (reserving the liquid). Add the reserved liquid to the pan and keep stirring. Add salt and pepper to taste. Once the risotto starts to absorb the mushroom broth, it will start to turn a light brown. At this point is is safe to throw in all of the mushrooms and thyme or rosemary. It usually takes about 40-45 minutes of constant stirring and adding the liquid to full cook the risotto. Once it is cooked, it will have a creamy consistency. The risotto will be mostly translucent with a small white cloud if you like it a bit al dente. At this point, you can grate Parmesan cheese on it, stir gently while still in the pan. Divide among four bowls and serve with additional grated Parmesan cheese.


Bon Appetito!
“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Saturday, February 17, 2007

More Fun With Tofu


After my first experiment with tofu, I decided that the second pound deserved the courtesy of a great recipe. I immediately reached for the James Beard award winning cookbook, "A Spoonful of Ginger: Irresistible, health-giving recipes from Asian kitchens" by Nina Simonds. Every recipe is carefully explained and fool proof.


As the cookbook states, "This hearty and delicious entree incorporates the best of Sichuan cooking: The spicy sauce plays off the contrasting textures of the tofu, crisp peanuts and crunchy broccoli."


"Tofu stir-fried with vinegar is a traditional folk remedy for malaria and dysentery. Peanuts are believed to improve the appetite and lubricate the lungs. An age old remedy for hypertention is ground peanut shells that is steeped in water to make a tea that is drunk three times a day for at least 20 days."



Vegetarian Kung Pao with Broccoli and Peanuts


1 1/2 lbs. firm tofu, cut into 1/2 inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5 1/2 tbs. canola or corn oil


Seasonings
3 tbs minced scallions, white part only
2 tbs minced garlic
3 tbs minced fresh ginger
1 teaspoon hot chile paste
1 cup 1 inch lengths scallion greens (about 5 scallions)
1 1/2 cups thinly sliced water chestnuts, blanched 10 seconds in boiling water, then refreshed in cold water and drained


Sauce (mix together)
1 cup Classic Chicken Broth (canned or boxed is an ok substitute)
1 tbs. soy sauce
3 1/2 tbs. rice wine or sake (cooking sherry works in a pinch)
2 tbs. sugar
1 teaspoon toasted sesame oil
1 tbs Chinese black vinegar or Worcestershire Sauce
1 1/4 tbs corn starch

1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast iron skillet, on top. Let stand for 30 minutes to press out the excess water/ Cut the tofu into slices about 1/2 inch thick and 2 1/2 inches long. Place them in a bowl.


2. Cut away the broccoli florets and separate into bite-sized pieces. Cut the stalks on the diagonal into 1 inch pieces. Heat a large pot of water until boiling. Add the broccoli and boil for 3 minutes. Drain, refresh under cold water, and drain again.


3. Heat a large, heavy skillet and add 2 1/2 tbs of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain.


4. Reheat the skillet or a wok, add the remaining tablespoon of oil, heat until hot and add the Seasonings. Stir fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir fry over high heat about 1 1/2 minutes. Add the premixed sauce, and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu, and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.
“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Wednesday, February 14, 2007

Drifting Away...on St. Valentine's Day


As Toledo emerges from a Level 3 snow emergency**, I await the preparation of a Valentine's Day dinner with my Valentine. On the menu tonight: filet mignon, polenta with a portabello mushroom ragout, a light salad, and a sinful dessert involving large amounts of dark chocolate. Perhaps the dessert is wishful thinking on my part?

I have to admit that I have a really poor track record when it comes to romance. I managed to order some Teuscher champagne truffles on line, and they arrived in a timely fashion. Perfection. Given that the nearest Teuscher chocolate shop is in Chicago, this was well received as a thoughtful gesture. However, my attempt to write a sweet and sentimental message on a greeting card ended in tragedy.

My Valentine is house sitting for parents in Florida. Unknown to me, all mail is being forwarded to the sunshine state. While I am not ashamed of my affection, the idea of his octogenarian parents seeing my romantic sentiments by inadvertently opening the envelope leaves me a little apprehensive. What if they read it? What if they decide I'm a little "over the top" or slightly deranged? Or worse yet, they are not sympathetic to my sloppy sentiments and less than perfect spelling!

For now, I will direct my attention to the preparation of polenta. Ciao, bello!
8:54PM Dinner was a tasty as it looks. The portobello ragout included rosemary, garlic, a splash of red wine and a yummy cream sauce. Dessert exceeded my wildest expectations. My Valentine secretly steamed open a handful of fortune cookies and put in some homemade fortunes. So kind, so thoughtful, so delicious! I am in lust, in love, in culinary bliss. The Glass City Gourmet can drift away in a gust of gourmet delicacies and romantic mischief.
** For those in more temperate climates, during a Level 3 snow emergency all "non-emergency" traffic is forbidden by law. It's not that law enforcement wants to issue tickets to offenders, it's just that extraneous traffic will prevent road crews from efficiently cleaning up roads and increases the probability of accidents. This is serious business. Level 3 emergency status is rare...even in the snow belt.
“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Tuesday, February 13, 2007

Tofu...Who Knew?




I'm the first person to admit having a fear, and perhaps even a suspicion, about tofu. In defense of tofu, it is a low cost, low fat and high protein staple. In the interest of culinary research, I bought a 16 0z. package from Claudia's Natural Food Market (3344 Secor Road - Toledo, OH).


After spending a few minutes in the parking lot googling "tofu" I found a seemingly innocuous recipe:


Tofu Stir Fry with Broccoli and Carrots
1 tsp. toasted sesame seeds
1/2 c. water
1/4 c. dry sherry
2 Tbs soy sauce
1 Tbs cornstarch
1 tsp chicken seasoning
3/4 tsp ground ginger
1 cup sliced carrots
1 clove garlic
3 cups broccoli florets
6 oz. tofu (cubed, MoriNu Lite)


Stir fry carrots and garlic in a small amount of cooking oil for 2 minutes. Add broccoli and continue to stir fry for 3-4 minutes or until the broccoli starts to soften a little. Push the veggies to the side to create a well in the middle of your wok. Add the sauce and stir until the sauce becomes thick and bubbly. Add the tofu and toss all ingredients for an additional minute (to heat the tofu and season the vegetable mix). Sprinkle with toasted sesame seeds and serve with a side of cooked rice.

I have absolutely no idea what "chicken seasoning" is. Sounds to me like something that people buy to season the flour before whipping up some fried chicken. Or maybe its something you can sprinkle on a breast before grilling? Regardless, I substituted "Trader Joe's 21 Seasoning Salute". This is always flavorful and does not contain salt. I also prefer to use Lite soy sauce to save a few grams of salt. I drained the tofu of water and cut up the pieces into 1/4 inch thick rectangles. I suppose 1/2 inch cubes would have been good looking, too.

The recipe tastes a little bit too much like the sherry. I think next time I'll cut it back a bit. Otherwise, its a great recipe. Easy to whip up with minimal ingredients and a pleasant flavor.

Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".