Roasted Cauliflower and Kale Risotto

Dan    Mains, Recipes, Vegan/Vegetarian     2013 food trend, cauliflower, Dan Clapson, italian, kale, quick and easy, recipes, risotto, Start From Scratch, vegan, vegetarian

What you’ll need…

2 cups cauliflower florets (loosely chopped)

1 red potato (1/2″ cubed)

5 cups vegetable broth

2 TBSP tomato paste

2 TSP chili powder

2 cloves garlic (minced)

1 yellow onion (thinly sliced)

1 1/2 cups arborio rice

3 white mushrooms (finely chopped)

1 jalapeño (seeds removed, finely chopped)

2 cups kale (loosely chopped)

salt and pepper

olive oil

Well, it’s 2013 now. If you’re anything like me and have gained a couple (or more than a couple) pounds from excessive consumption of last month’s festive food and drink, it’s time to dial it back. I always love making risotto because it is, essentially, a blank slate. You start with some rice and hot broth and add whatever flavours you fancy. I kept things healthy with this version, using some hearty vegetables, making for a filling, and surprisingly filling, vegan dish.

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Boozy Leek and Mushroom Risotto with Candied Radishes and Walnuts

Dan    Mains, Recipes     beer, Dan Clapson, pancetta, radishes, recipes, risotto, Steam Whistle Pilsner

What you’ll need…

5 cups chicken broth

1 cup cream

2 TSP yellow curry powder

1 TSP cayenne pepper

1 slice pancetta (1/4″ thick, finely cubed)

2/3 cup oyster mushrooms (loosely chopped)

1 TBSP unsalted butter

1 yellow onion (finely chopped)

2 garlic cloves (minced)

1 leek (halved, thinly sliced)

1 cup Steam Whistle Pilsner

2 cups arborio rice

1 lemon (zested and juiced)

1 1/2 cups radishes (trimmed, halved)

1/3 cup cane sugar

1/3 cup water

2/3 cup walnut halves

salt and pepper

olive oil

Risotto is one of those never-fail comfort foods. It’s not nearly as finicky as most people think and a little bit of arborio rice can go a long way when it comes time to feed a group of people. On top of all of that, risotto has a reputation for being quite ‘fancy’. So, the next time you’re having friends over for dinner, you can whip up a filling meal for everyone in one big pan. How rad is that? Pretty damn rad, I say! Also, a little beer in your risotto never hurt anyone, right?

Now, make this for dinner tonight!

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Lemon Rosemary Risotto with Honey Roasted Fiddleheads and Spot Prawns

Dan    Mains, Recipes     fiddleheads, lemon, recipes, rice, risotto, seafood, spot prawns, summer, zucchini

What you’ll need…

Risotto:

4 cups chicken stock

2 cups cream

2 shallots (finely chopped)

1 clove garlic (minced)

1/4 cup chardonnay

2 cups arborio rice

1 lemon (zested and juiced)

1/4 cup fresh rosemary (loosely chopped)

6 spot prawns

salt and pepper

olive oil

Honey Roasted Fiddleheads:

1 1/2 cups fiddleheads (soaked, blanched and cooled)

1 cup zucchini (halved, 1/2″ sliced)

2 TBSP honey

1 TBSP lemon juice

1 TSP cayenne pepper

salt and pepper

olive oil

Ok, so I realize this may be kind of a lame move, using two ingredients that have very short seasons (fiddleheads and spot prawns), but I spent a good part of last week in Vancouver and just had to pop by the Granville Island Market! How was I supposed to resist fresh spot prawns (caught that morning!) and fiddleheads? Feel free to substitute with a different seafood (scallops would be great) and maybe some fresh green beans if you can’t locate these seasonal guys.

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Red Wine and Sriracha Marinated Steak with Coconut Lemongrass Risotto

Dan    Mains, Recipes     Alberta steak, Asian-inspired, coconut, dinner, recipes, risotto, steak

What you’ll need…

Steaks:

4 beef tenderloins

2 garlic cloves (chopped)

2 TSP freshly grated ginger

1 cup red wine

2 TBSP sirarcha

1 TBSP soy sauce

1 TBSP rice wine vinegar

1 TSP sugar

salt and pepper

Risotto:

5 cups chicken stock

1 13.5oz can coconut milk

1 lemongrass stalk (segmented into 2″ pieces)

1TSP freshly grated ginger

1 TSP chili flakes

1 yellow onion (finely chopped)

2 cloves garlic (minced)

1 cup green onions (finely chopped)

2 cups arborio rice (uncooked)

4 pieces Laughing Cow cheese (random, I know…In lieu, a 1/4 cup of cream cheese will do!)

salt and pepper

olive oil

grape seed oil

I recently dined at Mercato here in Calgary for the first time ever. I know, I’m a terrible, terrible foodie. If you’ve eaten there, you know their red meat claim to fame is the ‘Bistecca’ a steak of epic proportions served with prosciutto-wrapped asparagus of equal delicious monstrosity. Perhaps I’ll share a picture of the dish at the bottom of the post (‘perhaps’ = ‘will’). Needless to say, steak has been the object of my affection ever since. Thus, this dinner recipe was born.

Before starting on the risotto, you’ll need to marinate the steaks for a few hours (at least two). Place all of the steak ingredients into a large ziploc bag, sprinkle with salt and pepper, seal and swish the bag around a few times to mix the marinade nicely. Pop the bag of steaks into the fridge for the next while. In the meantime, watch an episode of Dawson’s Creek.

When it’s getting closer to dinner time, you can start preparing the risotto. Mix the first 5 ingredients together in a medium-sized pot. Turn to medium-high heat and let cook until the liquid is just about to boil. Reduce to low heat to stay hot. Next, in a large pan on medium-high heat, cook down the onions and garlic in some olive oil for 5 minutes. Add the chopped green onions and rice to the pan, give everything a good stir and let cook for another 3-4 minutes.

At this point, start preheating your oven to 400 degrees (for finishing the steaks).

Now, start adding the hot liquid to the pan, ladle by ladle. Each time you add some liquid, stir occasionally until the rice has just about absorbed all of it, then add some more. Repeat until all of the liquid has been absorbed and the rice is al dente, 20 minutes or so. Finally, add your Laughing Cow cheese (just because you had some in the fridge) and stir until it’s melted away into the risotto. Finish with some salt and pepper and reduce to low heat to stay warm while you cook the steaks.

Now to sear! Place a medium-sized pan (cast iron if you have one) on the stove with a bit of grape seed oil, and turn to high heat. Remove the steaks from their marinade and add to the hot pan. Let them cook for approximately 2-3 minutes on each side, then pop into the preheated oven for 6-8 minutes for a medium-rare cut. Remove and let sit for a few minutes on your cooking board before slicing.

When you’re ready to serve, portion out the risotto onto four plates followed by the (now) sliced steak. Everyone will definitely be full after this!

Serves 4

Total cook time…40 min (not including marinade time)

The Bistecca at Mercato. A thing of beauty!

Five Dollar Risotto (more affectionately called ‘Sweet Tomato And Lemon Risotto’) For A Cause!

Dan    Appetizers & Co., Recipes     calgary, charity, recipes, risotto, simple, uend.org, vegetarian

2 yellow onions (finely chopped)

1 cup cream

2 cups water

2 TBSP tomato paste

1 clove garlic (minced)

1 cup arborio rice (uncooked)

1 lemon (zest and juice)

2 TSP dried dill

1 pinch cayenne pepper

salt and pepper

Balsamic Roasted Red Pepper Risotto and Giveaway

Dan    Appetizers & Co., Recipes     appetizer, recipes, red pepper, risotto, vegetarian

What you’ll need…

2 cups half and half cream

4 cups chicken broth (or veggie to keep vegetarian-friendly)

3 roasted red bell peppers (approx. 1 cup)

1/2 bulb roasted garlic

2 TBSP butter (softened)

1 yellow onion (finely chopped)

2 cloves garlic (minced)

1/4 cup balsamic vinegar

2 cups arborio rice

salt and pepper

olive oil

fresh parsley (for garnish, optional)

I just finished filming two segments for Food Network Canada’s series ‘Eat St.’ these past couple of days. It was a lot of fun, I got to talk about two of my favourite food trucks (Alley Burger and Perogy Boys), but two days of shooting in cold fall weather, with rain to boot, has officially chilled me to the bone! Damn…fall really is here now…

Well, what better way to warm up then with a creamy risotto? The thing some people don’t like about risotto is all the stirring you have to do, but when you’re looking to shake the chilly, then standing by the stove, spooning (not that kind of spooning) a hot pan for thiry minutes couldn’t really be all that bad, right?

If you’ve ever made risotto before, you’ll know that it comes off a lot more intimidating then it actually is. Hell, we even make risotto in my Start From Scratch class. If those kids can do it, you can do it! Anyway, onto the cooking…Start off by putting the cream and stock into a medium-sized pot, then let come to a simmer on high heat. Once it starts to bubble, reduce to low heat, you just need the broth hot, not boiling. While you’re waiting for that to heat up, puree the roasted bell peppers, roasted garlic and butter using a blender or food processor. We’ll add thisat  the end of the risotto cooking process, so better to have it ready and waiting now!

Now, drizzle some olive oil in a large pan, throw in the chopped onion and garlic and let cook on medium-high heat until the onions soften, about 5 minutes. Add the balsamic vinegar to the pan and continue to cook until the liquid has reduced byhalf, about 5 more minutes. Now, pour in the arborio rice, stirring until everything is evenly mixed. Let the mixture cook for another couple minutes before you start adding the broth.

This is where all the stirring comes in, you don’t really need to stir with religious conviction for the next 25 minutes, but be attentive and stir regularly. Add-in one ladle of broth at a time, letting the liquid become almost completely absorbed before adding more broth. Continue this process until you’ve used up all of the broth. Finally, stir in the roasted pepper puree and watch your risotto turn a beautiful orange-reddish hue. How autumn, right? Season with a bit of salt and pepper and dish out. Warm up by the mouthful!

Serves 4-5

Total cook time…40 min

As an added bonus today, The Rocky Mountain Wine And Food Festival is taking place this weekend in Calgary. The festival showcases amazing wines, spirits, as well as great food from local restaurants. Since I love to share, I’m giving away two sets of double passes to attend this event this Friday night, October 14th (doors open at 4 p.m.).

To enter to win one of the double passes simply share my recipe on twitter (mentioning myself, @dansgoodside and the festival, @rockywinefood), or leave a comment in the thread below. You have until Thursday night, October 13th, at 11PM to enter the contest. I’ll announce the lucky winners on Friday morning! Good luck!

Click here for full details on this festival.