Lemon-Scented Risotto

I remember there was a time that risotto was incredibly intimidating to me. I'd read the instructions and there seemed to be so many steps that I was just immediately turned off to the idea... until one day when I actually tried it. I thank Alessia Simoncini Cicco, and Adam Howel, two good friends who introduced me to the flavor and the process, and you what? It's actually just adding broth and stirring constantly. Super easy, if still a little time intensive. And to that I say, "it's the perfect thing to cook while watching your fave sitcom."

Aaron gave this 4.5 stars, even though he doesn't typically like risotto... which is the only reason he didn't give it 5 stars. ...i'll take that. :) 

I chop the onion into very small pieces in my food processor. 

Also, you can add more cheese if you like, it just mutes the flavor of the lemon. So i find that the given measurements create a perfect balance of flavors. 

Lemon Scented Risotto

1/2 lb. asparagus, cut into bite pieces, blanched and shocked

3/4 cups frozen green peas, thawed

2 Tbsp. olive oil

2 Tbsp. unsalted butter

1/2 small onion, finely chopped

1 large clove of garlic

1/4 lb. Pancetta, sliced thin and diced (or Bacon)

1 1/4 cups arborio rice

1/2 cup dry, white wine

6-8 cups low-sodium chicken broth

literally, only a pinch of salt

2/3 cup Parmesan cheese

2 tsp. freshly grated lemon zest

Begin by blanching and shocking your asparagus (i.e. boil for 2 minutes, then immediately remove with a slotted spoon into a prepared iced bath).

Begin simmering broth over low heat in a large saucepan.

In a deep, 10" skillet, melt the butter with the olive oil over medium heat. Add your onion and saute until they're soft and translucent. Add garlic and cook for about one more minute, or until aromatic. Add pancetta, stirring to break up the meat a bit, until it's slightly crispy. Add rice and stir to combine with all the ingredients. 

Add the white wine and stir until it's almost all absorbed. At this point, begin adding your chicken broth: Start by adding two cups, stirring almost constantly, until broth is almost all absorbed. Add another cup of broth and repeat this process of stir, add broth, stir, add broth, etc. until the rice is soft and creamy. It can take anywhere from 25-35 minutes. After the first two or three times of adding broth, go ahead and add your asparagus, peas, and pinch of salt.

Once risotto has come to the correct the consistency, remove from heat and stir in the Parmesan cheese, followed by the lemon zest. 

Serve immediately.

Grilled Pineapple

1 cup light brown sugar
3 tsp. cinnamon
1 tsp. vanilla
pinch of salt
1 ripe pineapple, cut into long wedges

Whisk together the first four ingredients. Toss pineapple wedges in the brown sugar mixture and coat well. Set aside for about 10 minutes.

While the pineapple is marinating, heat your grill over medium heat.

If grilling on a BB-Q, place a piece of tin foil over the grates. This will help to initially keep the juices from the marinade close to the pineapple, causing a beautiful caramelization of the sugars. After about 2 minutes on each side, remove the foil and let grill marks form on each side of pineapple, about 1-2 minutes on each side.

The pineapple should should be firm enough to hold itself together, but soft enough to easily slice with a butter knife. Let cool for 10 minutes, and enjoy.

DO NOT forget to clean off your grill as soon as you're finished. Once the pineapple wedges have been removed, Turn up the heat and close your grill lid for about five minutes, to char the sugars on the grate. Once that happens, you can easily scrape off the charred sugar with your grill brush.

Cheers to the sickies!

This is what we drink when we've got sore throats... burns a bit, but no where near as badly as the wellness shot from Vitamin Barn. No, this one is just slightly and delightfully spicy. The lemon supplies the much needed Vitamin C, Cayenne acts as the anti-septic, and Honey provides a sweet coat to the throat.

Lemon Cayenne and Honey Tea

2 Tbsp. Fresh Lemon Juice*
1 cup hot water
1 Tbsp. honey
Cayenne Pepper (to taste, usually just a pinch)
A pinch of salt (optional)

Stir it all together and sip while wearing your comfiest pajamas or sweats. Snuggle in a blanket. Read a book or watch an old movie. Just unwind. Relax and let it soothe your raw throat. Mmmmm...

Repeat as necessary.

*I've also made this with lime juice - It too, is incredibly effective and pretty tasty.

When life burns your puff pastry...

...make toast.

...also, you could say that through this experience, at least now I know where my oven's hot spots are. ...or in this case maybe where they aren't. ;)

If anyone else is feeling brave, here's the link to the recipe. It actually is really good, even with "toast" bread, and not the buttery, croissant-like, puff pastry. 

Upside-Down Sandwich

...or just a Steak Sandwich with Cilantro Spread. The reason I call it an Upside-Down Sandwich, is because when I made these for the first time over the weekend, I accidentally put all the meat, cheese, etc. on the top half of the bun, and the spread on the bottom half. When Aaron put his sandwhich together, it was up-side down. No, we don't have a picture because Aaron quickly turned it over and I didn't care because we were both way too hungry. 

Upside-Down Sandwich

2, 4-oz. Top Round Steaks
1/4 cup Olive Oil
1/2 tsp.-ish garlic powder
1/2 tsp.-ish dried parsley
Generous pinch of Red Pepper Flake
Generous pinch of Kosher Salt
Generous pinch of Black Pepper
1 ripe avocado
1 Tbsp. water
1 1/2 Tbsp. Cilantro pesto.
1 -2 Roma Tomatoes, sliced
4 slices of a good, triple cream cheese, such as Bergenost.
Half loaf of Ciabatta bread.


In a mixing bowl or zip-lock bag, combine your steaks, Olive Oil, garlic powder, dried parsley, red pepper flake, salt and pepper. Let it sit for at least 4 hours at (a cool) room temperature. 

Mash, or process until smooth,the avocado and water. Add the cilantro pesto. Set aside.*

  Preheat oven to a broil. Slice the half loaf, cross-wise into another half. Then slice the bread into a top-of-the-sandwich half and a bottom-of-the-sandwich half. 

Grill up your steaks: Warm your BBQ. Over medium high heat, cook for 6 minutes on one side and 4 minutes on the other side (for medium-well done steaks). Remove from grill and tent with foil for 10 minutes to let rest. 

While meat is resting. Sprinkle your tomatoes with a little salt and a little pepper. Grill on each side for about 4 minutes or until you see delicious grill marks.

Assemble your sandwich, by thinly slicing your steak and laying it on the "bottom" half of your sandwich. Continuing layering with a couple slices of cheese and a few slices of tomato. Place all bread, layered and "empty" under the broiler and watch closely for about a minute. Once the cheese is melted and bubbling, remove promptly from the oven. On the top "empty" half, spread generously with avocado spread and top off the sandwich. 

Enjoy!

* The cilantro avocado spread, also makes an incredible dip for veggies and pita bread.

My take on Chia Seed Pudding

If I can find time to whip this up after a super long day, then it MUST be easy. 
...and it is. 
For one thing, two of the major ingredients are cup-for-cup and at that point, it really is a little of this and a little of that. You just eye-ball everything else, especially if you're familiar with what your measurements look like, when you're not using measuring cups/spoons/etc.

I threw this together last night, in-between getting home from work at 9:15, washing the day's lunch Tupperware and other tidying up tasks, making sure Aaron was taken care of, showering, and being in bed by 10:15. It was so satisfying - nay - EXCITING to think I just made a delicious breakfast  to replace my usual, boring, cereal - AND that total prep time took all of 5 minutes.  

Chia Seed Pudding:

1 cup Vanilla-Flavored Almond Milk
1 cup Flavored Greek Yogurt* 
1/4 cup Chia Seeds
1 tsp. Vanilla
1 tsp. Maple Syrup
Pinch of Salt
Fresh Berries (your pick)
Nuts or Seeds (I used pumpkin seeds in this one)

To start off, whisk together the first 6 ingredients in a medium mixing bowl. Then let sit for 30 - 45 minutes. Stir once more to make sure it's all incorporated. Let sit in the refrigerator overnight.

The next morning, divide the pudding into bowls, topping with your berries, seeds/nuts, and a small drizzle of maple syrup. 

Make more... you'll probably want it.

*Personally, I love any of the Greek God's Greek Yogurt. I used the Honey Strawberry for this one.

Yummy Buttery Carrots

If there's one thing I know, it's this: Butter makes EVERYTHING taste AMAZING. In fact, there's only one recipe that I know of where margarine works better than butter (no-bake cookies). My Aunt Shelley makes the most incredible carrots for lots of family and holiday dinners and it is one of the things I look forward to most. I love these carrots SO much I've even heard them referenced to as "Allyson's carrots" on occasion. :) They are absolutely glorious and yet so simple. There really is something to be said for simple things being the best things in life.

Another thing: call me crazy, but I had no idea carrots came in different colors until this past fall. They are absolutely beautiful. I mean, the purple carrots have yellow centers for cryin' out loud! I've been wanting to try this recipe with them, ever since.*

Aunt Shelley's Buttered Carrots with Parsley

 - or - 

Allyson's Carrots

1 pound carrots, peeled and cut on the diagonal
4 Tbsp. real butter (unsalted)
Kosher Salt (to taste)
2 Tbsp. fresh parsley, chopped 

Steam carrots until they're fork-tender.

In a saute pan, melt the butter with the parsley then add carrots and salt, stirring to coat. Let simmer until they're very soft, about 10 minutes.

That's pretty much it.

* If you can't find rainbow carrots, it's ok. The regular orange carrots taste just as incredible!

Pestos...

You Can Make Them Out Of Practically Anything.

The most common pestos we make in our home are cilantro pesto, arugula pesto, and your basic basil pesto. To be honest, I've only been making my own pestos for just under a year now and I've never really measured ingredients (although, that should come as no surprise). I love pestos. They can add so much flavor in a healthy way, and while there are ingredients that traditionally go in a pesto, if you're missing a couple of ingredients, it's not the end of the world. Your pesto will still taste delicious and you can always substitute that missing ingredient for other things you do have on hand. 

These days, many people use a food processor to make their pesto. However if you don't already have one and it's not in your budget, you can always use a mortar and pestle. This will give you the opportunity to make your pesto, the "old school" way. Which, in all honesty, I now want to give a shot. In any case, Pestos are super easy. After only a couple times of making them and following a recipe, I now can make them in my own head and without a recipe. I don't really have to think too hard. I almost wonder if it's even possible to mess up a Pesto.

Traditional ingredients are typically, Basil, Olive Oil, Salt, and Pine nuts. However, pine nuts are pricey so I don't always have them on hand. This is where I can substitute another nut, like walnuts, or omit them all together. I also have other ingredients I like to mix in, such as lemon zest, garlic, Parmesan cheese or other spices (of course, I don't always add them all in the same pesto). Below are a few of my favorites. I hope they can become some of yours, or that you take them and make them your own.

Basil Pesto

4 oz. Fresh Basil
1-2 medium cloves Garilc, peeled.
1/2 tsp. Kosher Salt 
1/3 cup Parmesan Cheese
1/4 cup Extra Virgin Olive Oil

Toss the first 4 ingredients into food processor and get them chopped. If needed, Turn OFF your food processor and scrape any larger bits from the side back into the center of the "bowl". Turn your food processor back on to incorporate those larger pieces.

With your food processor still running, slowly drizzle olive oil through the chute....yes, it may splatter. 

Unplug your food processor, carefully take out the blade, and pour finished olive oil over the food you're eating with, OR into a container. Pesto freezes really well (on the day you want to use it, set out on your counter for about 8 hours to thaw).

*Of course, you can add a tablespoon or two of pine nuts if you want. If I have them on hand, I like to.

Cilantro Pesto

2 small bunches (or 1 large) bunch of cilantro
1 medium cloves of Garlic, peeled
1/2 tsp of Kosher Salt
pinch of Pepper
1/8 tsp. ground cumin
1/4 cup Extra Virgin Olive Oil

Pretty similar process to the Basil Pesto:

Toss the first 5 ingredients into food processor and get them chopped. If needed, Turn OFF your food processor and scrape any larger bits from the side back into the center of the "bowl". Turn your food processor back on to incorporate those larger pieces.

With your food processor still running, slowly drizzle olive oil through the chute. 

Unplug your food processor, carefully take out the blade, and pour finished olive oil over the food you're eating with, OR into a container. Pesto freezes really well (on the day you want to use it, set out on your counter for about 8 hours to thaw).

Arugula Pesto

I got this pesto recipe from Giada de Laurentiis with her Chicken and Arugula Pita Pockets. I use the arugula pesto in so many other things, though. Aaron and I really like it over pasta. 

2 cups packed arugula
1 clove Garlic, peeled and halved
1/2 cup grated Parmesan Cheese
1/2 tsp. Kosher Salt
1/4 tsp. back pepper
1/2 cup Olive Oil

Toss the first 5 ingredients into food processor and get them chopped. If needed, Turn OFF your food processor and scrape any larger bits from the side back into the center of the "bowl". Turn your food processor back on to incorporate those larger pieces.

With your food processor still running, slowly drizzle olive oil through the chute. 

Side note: I'm toying with the idea of Blanching and shocking my greens to help pesto retain it's green color. I'm still working that process out. But I'm happy to report that batches of pesto I made with blanched basil turned out beautifully green.

For this Basil Pesto, I didn't have Parmesan cheese on hand (I know... the Blasphemy!) so I used grated lemon zest instead. See? Just another way you can adapt a pesto if you find - in the middle of making it - that you're missing an ingredient. So versatile!

Apple Salad with Brie En Croute

This was my very first EVER attempt and making up my own dressing. Usually my first attempts yield less than perfect results - which in my language translates to "tragedy." But, I'm happy to say this is a first attempt I'm proudly sharing: 

*Also, as you know, I typically toss amounts that look right/good. I did my best to measure this time. 

Apple Salad with Brie En Croute

1st Step: Brie

1/2 round of Brie
1/2 sheet puff pastry, thawed
1 - 1 1/2 Tbsp. Honey
1 tsp. cinnamon sugar mix. If you need help making your own, click here. 
1 egg, beaten (for egg wash)

Pre-heat oven to 450 degrees.

Roll out your half-sheet of puff pastry on a lightly floured surface.

Place Brie in the middle of the pastry. Drizzle with honey and sprinkle with cinnamon-sugar mixture. 

Wrap the Brie like a present, pinching/pressing seams together. Brush with egg wash all over the top. 

Bake for about 15 minutes, or until pastry has puffed and is golden brown.

Let cool and cut into wedges. 

2nd Step - Dressing.

1 1/2 Tbsp. Apple Cider Vinegar
3 tsp. Honey
1 tsp. cinnamon sugar mixture
Dash of Kosher Salt
Pinch of Black Pepper
1/3 cup Extra Virgin Olive Oil

Combine first five ingredients in a mixing bowl.

Vigorously whisk everything together with one hand as you slow and steadily drizzle the olive oil into the bowl (unless your lucky and have someone to slowly drizzle while you whisk and also hold the bowl steady). This process will cause the olive oil to emulsify with the apple cider vinegar, creating a thick, delicious dressing. 2nd Step - Assembling your salad.

3rd Step: - Assembling your salad.
1 Granny Smith Apple
1 Fuji Apple
2 Tbsp. Toasted Pine Nuts
2 Tbsp. Whole Flaxseed
1/3 cup dried cranberries.
2 - 3 oz. Baby Romaine Lettuce

Thinly slice 1/2 of each apple. Chop the rest.

Put everything into a bowl.

Toss well with dressing.

Plate it all up together. 

There is something oddly delicious about warm melted cheese that has cooled a bit, finding its way into a few bites of your salad. Aaron also said I could make this one again, any time I wanted. :) 

Aaron was way cute and made a beautiful display of the cookies I made with the left-over pastry dough... those didn't turn out so well, but Aaron sure made them look pretty. :)

Quick Winter Salad

Aaron just started his 4th semester of Law School, complete with 7 classes - one of which is from 6:00 - 9:00 P.M.! SO... as we're both stuck in Malibu (life's really hard, isn't it) until way past dinner, I had to come up with something to eat that was transportable, healthy and yummy (why eat it if it sucks? Food is meant to be enjoyed, people.). Here's what I came up with:

Quick Winter Salad

1 Bosc pear, washed and sliced thin
1 Bartlett pear, washed and sliced thin
1/4 cup dried cranberries
2 - 3 tbsp. pomegranate seeds
2 - 3 cups mixed baby greens
1/4 cup shredded parmesan (this is just what I had on hand. It would be absolutely delish with Feta or Gorgonzola).
2 - 3 tbsp. citrusy olive oil (we picked ours up at our local farmer's market from Olimila Gourmet Emporium)

Toss everything together. Done! YUM!

OK... so maybe since we had to pack it at 6:00 a.m. and keep it fresh until 6:00 p.m. I did do a little extra prep: 
I bought pre-packaged mixed baby greens and tossed 'em in a large re-usable grocery bags that LA county forces us to buy, now.
Next, in a large Glad container is where I stored the pears, whole and washed. That went in the grocery bag, too. 
Then, I tossed the bag of dried cranberries, container of pomegranate seeds, and container of cheese in with everything else, carefully placing the bottle of "dressing" upright in the bag's corner. 
I stored this all in the large fridge I fortunately have access to at work and at 5:45 p.m., I began to cut my pears on the makeshift cutting board of a Glad container lid (Pears are typically softer, so you don't need a super sharp knife. Shoot - sometimes even plastic knives with make the cut). I tossed everything by shaking it in the lidded Glad container and voila! Dinner was ready exactly when Aaron came to my office to eat at 5:53 p.m. 
All in all, it wasn't too bad, prep-wise. AND Aaron loved the blend of flavors between sweet, tart and a little picante, plus the occasional pop of a pomegranate seed. Aaron's verdict: Repeat.