Easy Risotto - Artichoke, Caprese Salad, and Boursin Risotto

Hi readers! As Nichole said, we're back and better than ever.

Last week, the mood struck me for risotto. I love risotto, but the thought of making it has always intimidated me. While rooting through my fridge, I found a container of Lite Boursin cheese that was close to its expiration date. Perfect! I trolled the internet and found an easy recipe.

But risotto on its own can't make a meal. I was struck with the inspiration for caprese salad and artichokes as well. My caprese salad is simple: beefsteak tomatoes, buffalo mozarella, my home grown basil, olive oil, and balsamic vinegar.


For the artichokes, I steamed them for 30 minutes (I have a great steamer and the artichokes were small. Steaming is definitely a suggestive thing.) Then, I served them with fresh squeezed lemon juice.


The risotto recipe I found comes from Gayle's Bakery.com:

3 1/2 cups vegetable stock
1 1/2 cups water
2 tablespoons butter
2 tablespoons yellow onion, finely chopped
1 1/2 cups Arborio rice (I used brown rice)
1/2 teaspoon fennel seed (optional)
1/3 cup white wine
1/4 cup Boursin cheese (about half a package)
3 tablespoons snipped chives or chopped parsley (I left this step out because I didn't have it in the house. I'm sure it would be delicious :-))

In a small saucepan bring stock and water (if using) to just below a simmer.

Sauté onion in butter in a large saucepan until translucent.

Add rice and fennel seed if using. Stir to coat and sauté for 1 to 2 minutes over medium heat. Add wine and stir until evaporated.

Add 1/2 cup of broth and stir while cooking until the rice absorbs the liquid. Adjust heat as needed. Be consistent in stirring the rice, gently loosening it from the bottom of the pot.

Continue to add the liquid in 1/2 cup increments, letting rice absorb each addition before adding more liquid.

The risotto should be done in about 30 minutes. It should be tender but al dente. Test it at about 25 minutes and if it seems almost ready, start adding the liquid in 1/4 not 1/2 cup increments.

Remove from heat and stir in the Boursin cheese and chives.

12 Days of Christmas Cookies - Gingerbread Biscotti (Vegan)

Posted by Nichole Leigh

So.... Day 12. I am almost at a loss for words. After so many cookies and so many posts - I kind of don't want it to be over. Oh well, there's always next year! I have at least 4 holiday cookiesthat I didn't get around to this year, so maybe this will be annual?

Well, anyway, this final cookie is one of my new holiday favorites. I've never made biscotti before. (Perhaps I've been avoiding anything so overtly Italo-American so as not to feel like a stereotype?) In Italian, biscotti means "cookies" (not cookie... the word is actually plural). Any type of cookies. Not just the log-shaped ones that we are familiar with on this side of the ocean. But, I can't deny that the Italo-American concotions are delicious. So here is my holiday biscotti! I like it so much I'm thinking of making large amounts of dough and freezing it for quick biscotti making in the future.

Gingerbread Biscotti

This cookie is a grown up version of the childhood favorite - requiring no pressing, rolling, or decorating. It's plenty spicy and full of ginger flavor. Furthermore, this dunkable wonder is the perfect compliment to a cup of Earl Gray Tea on a cold, rainy day. It's a bit labor intensive, but don't let that scare you away! It's worth it.

Ingredients
1/4 cup molasses
2/3 cup sugar
2 tablespoons ground flax seeds
1/2 cup canola oil
2 tablespoons soy milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup slivered almonds (optional)

Directions
1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a large bowl, beat together molasses, sugar, flax seeds, oil, non-dairy milk, and vanilla with a wire whisk until smooth.

3. Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder and salt. Stir with a wooden spoon or rubber spatula to form a smooth dough, then knead in the chopped slivered almonds (if using), pushing any bits that pop out back into the dough.

4. For a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes. If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.

5. Preheat the oven to 325ºF. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them of their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to the wire racks to complete cooling (warm biscotti may be fragile). Store in a loosely covered container.

P-P-Pizza - What better way to warm up?

I have been remiss. Nichole is COMPLETELY carrying the blog lately. But, I'm back! And, very excited to share my current cooking obsession: pizza.

While it's nowhere near as cold in California as it is in the 'burgh, I have had to break out the winter coats for those 38 degree beach mornings.

Nichole, you and J are total geniuses. Your pizza recipes have revolutionized my pizza making and made me, if not Italian, at least an honorary Italian. It turns out that the trick really is in the dough. You have to put in the work to make really kick-ass dough in order to have a great final product.

green peppers, red onions, gouda, and tomato garlic sauce

I've experimented a couple of different ways. I'm not as ambitious as Nichole, so I don't make my own pizza sauce. There's a great generic brand called Safeway that makes some amazing sauces. I really hate sauces that are labeled as "pizza" sauces, so I tend to stick to the regular pasta sauces. My favorite? Safeway's artichoke pesto, which is a red sauce with a delicious artichokey bite.

before the oven

Next step: the cheese. Nichole is right that fresh mozzarella is delicious. But, I am completely in love with gouda cheese. On a pizza, it is totally to die for. The trick is to put it on the pizza in the beginning and not wait until halfway through the baking process like you would with mozzarella. It gets bubbly and slightly burnt, which is perfect. Once, I also added some Jarlsberg. Jarlsberg melts really well in grilled cheese and melts just as well on a pizza.

red onions, basil, gouda, Jarlsberg, and artichoke pesto sauce

My can't-live-without-it topping is red onions. Onions are sort of a miracle food. They can make your eyes water but can also become perfectly sweet when baked or carmelized on the stovetop. They are incredibly amazing on pizza. Same goes for green peppers, which become a bit sweet. And basil gets crispy and delicious. My mouth is watering just thinking about it.

Bon appetit!

Pizza for the People

Do I really need to say anything in praise of pizza? I think not. Just look at it!


But this is a blog full of writing, so I will say a few words in praise of my boyfriend's pizza making abilities. J is a transcendent pizzaiolo, and I'm not exaggerating. Around my house, we use J's pizza as currency. We use it to bribe people, to impress new friends, and to secure our spot in the Foodie Social Hierarchy.


J's culinary masterpieces are descendant from the Neapolitan tradition (his mother's legacy), and occupy the perfect middle-ground between thick and thin crust pizza. His pies are neither greasy nor watery, and somehow manage to be satisfying without being guilt-inducing. It's a staple and a necessity in our kitchen.


So, I'd like to offer up some general pizza-making tips, J's standard pizza recipe, and some thoughts on topping the perfect pie (including delicious vegan combinations).


Pro-Pizzaiolo Tips: Flour, Stones, and Simplicity

• In pizza, as in bread, the flour is everything. Generally speaking, use the highest quality flour you can afford. (King Arthur brand produces consistently high quality flours and are readily available throughout the country.) It is more than possible to make pizza with 100% whole wheat crust, but whole wheat flour has lower gluten (and thus the dough has less elasticity and is harder to stretch), so J prefers to use a combination of white and white whole wheat flours. His perfect ratio is 4:1, white flour to white whole wheat flour.

• You need pizza stones to make great homemade pizza. There's no getting around it. You can get affordable pizza stones at stores like Bed Bath & Beyond for about $15/stone. Obviously, if you want to spend a bundle ($50+/stone) you can, but my $15 stones have been doing a fabulous job for years.
• Keep your recipes and ingredients simple. When making homemade pies, the fresher the ingredients the better. The goal of homemade pizza should be balance, not decadence. The dough, sauce, and toppings should compliment each other. There's no need to use overly complex recipes to achieve incredibly delicious results. Each of your ingredients should be able to shine without overpowering the others. 

J's Basically Amazing Pizza: Dough, Sauce, and Toppings

These basic, no-frill recipes never fail to drop jaws and win friends. Good luck!

Basically Amazing Pizza Dough (Makes Two - 16'' Pizzas)

Ingredients:

• 4 cups unbleached white flour
• 1 cup white whole wheat flour
• 2 tablespoons dry yeast
• 1/2 teaspoon salt
• 2 1/2 cups warm water
• Cornmeal for sprinkling on the pizza stones

Directions:

1. Preheat oven to 450ºF, with the pizza stones inside. 
2. Mix the flours, yeast, and salt in a large bowl. Add the water (for accurate measure of water temperature, see the Basic Bread Recipe), and mix until the dough begins to firm up.
3. Turn the dough out onto a flat, floured surface, and knead with your hands until the dough becomes smooth and elastic, about 10 minutes.
   

   

   
   
4. Return to the bowl, and allow to raise for 30-45 minutes, or until the dough doubles in size.
5. Roll out the dough onto a floured surface, and knead for another 5-10 minutes, making sure that there are no air bubbles in the dough.
6. Split the dough into two even balls, and set one aside. You are about to shape your pizza!

   

   
   
7. The following video demonstrates how to form your pizza shell. J- narrates for your convenience!Written directions follow. 
   

   
   
8. Press the dough down with your fingertips, starting in the center and working outward toward the edges.
9. Stretch the dough in this manner until it is about an two inches wider in diameter than the pizza stone you are using
   

   
   
10. Sprinkle cornmeal on the pizza stones to prevent sticking. Gently lift the dough and place onto the pizza stone. Do not press down on the dough while it is on the stone or else the cornmeal will sink into the dough, and the pizza will stick to the stones.
11. Fold the edges over and pinch them together, forming the crust.
12. Use a large spoon to spread the Basic Pizza Sauce (recipe follows)  onto the pizza shells. Add the toppings (suggestions follow) of your choice (except the fresh mozzarella if using).
13. Repeat with second pizza, and place in the oven. Allow to cook for about 15 minutes.  Remove the pizzas from the oven, top with fresh mozzarella cheese if using, and return to the oven, rotating the pies between the top and bottom rack.
14. Return and continue to cook for another 5-10 minutes, or until the pizza crust is thoroughly brown and the cheese is melted.

Basically Amazing Tomato Pizza Sauce ( Makes enough for Two - 16'' Pizzas)

Ingredients:

• 24 ounces canned tomatoes, crushed or diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 3 cloves garlic, chopped
• 1/4 teaspoon salt

Directions:

1. Place all ingredients in a blender and pulse a few times until the tomatoes are blended to your taste. Alternately, if you prefer a chunkier sauce, place ingredients in a bowl and mix with a large spoon until the ingredients are fully incorporated.
2. Spoon onto the pizza shells as described in Step 12 of the Basic Pizza Dough Recipe.

Toppings: Options Abound! 

Red Bell Pepper and Kalamata Olive Topping - Before Mozzarella 

The possible topping combinations are almost endless, but the following are some of my favorite vegetarian combos. All are delicious when paired with the Basic Tomato Pizza Sauce, but are also good with a simple white sauce of olive oil, oregano and salt:

• Basil and Fresh Mozzarella (the classic Margherita Pizza)
• Spinach, Gorgonzola/Blue cheese/Feta, and Fresh Mozzarella
• Sliced Baby Portobello Mushrooms, Pepperoncini, and Fresh Mozzarella
• Roasted Red Peppers, Red Onions, and Fresh Mozzarella
• Kalamata Olives, Pineapple, and Fresh Mozzarella
• Marinated Artichoke Hearts, Blue Cheese, and Fresh Mozzarella
• Roasted Garlic, Fresh Tomato Slices, and Fresh Mozzarella
• Sun dried Tomato, Pesto, and Fresh Mozzarella

If you're vegan, you don't need to feel left out on pizza night. You will be very surprised at how delicious these pizzas taste without cheese. You don't even need it! (In fact, one traditional Neapolitan pizza is cheese-less, and topped with tomato sauce, garlic, anchovies. However, J doesn't like anchovies so we've been topping it with just tomato sauce and garlic since long before veganism or vegetarianism even entered into our lifestyle.) Here are some awesome cheese-less topping combinations:

• Roasted Garlic and Basic Tomato Pizza Sauce
• Pine Nuts, Pesto, Artichoke Hearts, Olive Oil, and Oregano
• Kalamata Olives and Roasted Peppers, and Basic Tomato Pizza Sauce
• Sliced (Cooked) Potatoes, Rosemary, Diced Red Onions, Olive Oil and Oregano
• Portobello Mushrooms, Red Onions, and Basic Tomato Pizza Sauce
• Caramelized Onions, Sun-Dried Tomatoes, Arugula, Olive Oil and Oregano