PORCINI RISOTTO AND GINGER-BEEF STIR FRY

                        Porcini risotto and ginger-beef stir fry

           Risotto is a wonderful classical rice dish from Italy that teases the palate by being both creamy and al dente, with subtle blending of flavors developed by slow cooking. Unfortunately, slow cooking here does not mean that you assemble the ingredients in a crock pot or slow cooker and leave to simmer. Risotto is a hands-on process which requires tending the pot on the stove for half an hour. That said, the results are worth the effort.

          The creamy texture depends on using high starch short grain specialty rice such as Arborio or Carnaroli rice which release starch on slow cooking. In its simplest form risotto consists of rice, broth, oil or butter, onion, and white wine; though a restaurant in Padua Italy brought us once a wonderful risotto made with a flavorful red wine. A heartier version can include meat and vegetables such as butternut squash cut in small cubes and mushrooms are especially good at complementing the light creamy flavoring of risotto.

                                                      Porcini risotto

          Soak 1 oz. dried porcini in 2 cups boiling water for 15 minutes, rinse the mushrooms in soaking water, chop in bite size pieces and set aside. Save the soaking water after decanting to remove the sedimented dirt particles.

          Combine 3 cups reduced salt chicken broth and 1 cup of mushroom soaking water in a pot and set on the back burner to simmer.

          Heat 2 tbsp. extra virgin olive oil in a 3 qt. pot and sauté 1 large, minced shallot and 1 minced garlic clove for 2 minutes. Stir in 1 cup Arborio rice, stir to coat and cook on medium low heat for 1-2 minutes. Stir in chopped porcini, ½ cup dry white wine and 1 bay leaf. Cook stirring until liquid is almost evaporated. Add warm broth ¼ cup at a time and stir until liquid is reduced again, repeating this step for the next 20-25 minutes and the rice is creamy. Remove bay leaf, stir in 1 tbsp. butter and 1 tbsp. cream cheese or mascarpone till melted and adjust for salt and pepper. Serve hot and enjoy.

          After an evening of stirring risotto, the popularity of stir-fry meals becomes abundantly clear for weeknight meals. Fresh ginger is an especially welcome addition to such, as it imbues each dish with a lively and distinct flavor.

                                      Ginger-beef-celery-mushroom stir fry

Prepare the following before starting to cook. Meat marinade: 2 grated garlic cloves, 2 tsp fresh grated ginger, ½ tsp. black pepper, 1 tsp. sesame oil, 2 tsp. vegetable oil.  Slice 2 celery stalks in ¼ inch slanted slices, 2 scallions in 2-inch pieces, sliver 1 medium carrot with a vegetable peeler in strips, and 6 baby Bella mushrooms cut in half.

Crosswise thinly slice 8 oz. rib steak and cover with the meat marinade for 5-10 minutes. Meantime in a large pan heat 1 tblsp. butter and 1 tbsp. olive oil, fry the mushrooms sprinkled with salt until soft and set aside. Heat 1 tbsp. vegetable oil in the same pan and when hot spread the meat in a single layer and brown for 1 minute, turn the steak pieces over and cover with celery and scallion pieces, press down with a spatula and cook for 2 minutes. Stir in mushrooms and carrots, heat through and remove from heat. Stir in 1 ½ tbsp. light soy sauce, 1 tbsp. unseasoned rice vinegar and 1 tbsp. butter. Garnish with chopped celery leaves and sesame seeds. Serve hot over rice.

There is a saying for “Risotto: the art that nourishes the soul”, but for a regular weeknight supper “Stir-fry saves the day”.

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day...” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com).

 

 

THIFTY VERSATILE CABBAGE

 

                        Thrifty versatile cabbage

 

          Cabbage is one of those vegetables that is likely to get mixed reviews depending on the taste and past experiences of many individuals. In March, because of St. Patrick’s Day traditional dish of ‘corn beef and cabbage’, we find cabbage featured in groceries at significantly reduced prices and therefore a good source of produce for the thrifty cook. Fortunately, cabbage is versatile and can be adapted to many recipes from salads to soups, side dishes and even main courses.

          Most of the bad rap for cabbage rests on overcooking, which releases sulfur-based compounds. Cabage can denote wealth and good fortune in some cultures, is eaten for good luck on New Years in cabbage rolls in Eastern Europe, and in the past was one of the few vegetables available in cold northern winters. It is rich in fiber and low in calories, is grown worldwide and can be eaten raw or cooked.

                                      Colorful cabbage-carrot-radish salad

          Finely chop 4 cups of cabbage (white and red) as slaw and toss in a large bowl. Using a box grater, grate in about 2 tbsp. red onion, 1 large, peeled carrot, 4-5 large red radishes. In a small bowl mix ½ cup sour cream, ½ tsp. dry mustard, ½ tsp. celery seed, ½ tsp. salt and 2 tbsp. white vinegar. Toss the vegetables with the dressing and refrigerate for 30 minutes before serving. It will keep refrigerated for up to 3 days.

                                      Tomato-cabbage soup with pasta

          This is my thrifty and low-calorie soup for busy days.  Bring 3 cups of tomato juice and 2 cups of chicken broth to boil in a 3 qt. pot. Stir in ½ tsp. lemon pepper, ½ tsp. onion powder, 2 cups of shredded cabbage and ½ cup of small pasta, like ditalini. Cook on medium heat for 15 minutes and serve. For a spicy version stir in 1 tsp. of medium salsa. This soup is equally good with leftover rice instead of pasta.

          For our recent St. Patrick’s Day dinner, I discovered a delightful dish called “Bubble and Squeak”, which combines two Irish staples, potatoes and cabbage in a tasty combination. The origins of the dish are found in the United Kingdom where it was recorded as early as 1762. It has been called one of the great peasant dishes and the name signifies the quarrel between the components as they are fried. The dish is usually made with mashed potatoes and cabbage, but the following improvisation was equally delicious with thin slices of parboiled potatoes.

                                               Bubble and squeak

          Toss 4-5 cups of thinly sliced cabbage with ½ cup water and ½ tsp. salt and cook covered for 5 minutes. Drain and set aside. Scrub 3 large yellow potatoes, remove any discoloration and slice ¼ inch slices. Parboil in salted water for 5 minutes, drain and set aside.

          Cook 3 thick slices of bacon in a large pan to crisp and drain on paper towels. In the same pan sauté 1 medium chopped onion in the bacon fat for 5 minutes, stir in the potatoes and the cabbage, ½ tsp. lemon pepper, ½ tsp. salt, ½ tsp. paprika 1 tbsp. butter and the crumbled bacon. Cook turning several times with a spatula for 10-15 minutes until the potatoes start to brown. We served them with Irish bangers and mustard, but ham or other sausages would work equally well. Reheat the leftovers easily in a pan and they make a delightful breakfast when served with a fried egg on top.

          The Irish version of ‘bubble and squeak’ includes kale, while the Scots version includes turnips and cheddar in addition to the basic ingredients. It is a delightful dish for many variations.

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

ZESTY CORN CHOWDER AND VEAL-ARTICHOKE PICCATA

 

                Zesty corn chowder and veal-artichoke piccata

 

          March came in like a lion with blustery winds portending the unsettled weeks that bring us spring. The word March has a dynamic sound associated not only with weather. It is the time of Shakespeare’s warning to “beware the Ides of March”, referring to forecast of doom and misfortune for Julius Ceasar in 44 BC and ever after. It is also the month to celebrate Mardi Gras, St. Patrick’s Day, the Vernal Equinox and most happily to welcome Daylight Savings Time!

          March gives us a spring in our steps and the cook looks for recipes with a bit of liveliness as well. Corn chowder is always welcome on a windy day and the following recipe was inspired by my former neighbor Louisa on Dutch Neck, who had the temerity to liven up corn chowder by including a bit of jalapeno pepper with delicious results.

                                                  Zesty corn chowder

          Crisp fry 2 thick slices of bacon in a 3-4 qt. pot, drain on paper towels and discard all but 1 tbsp. fat in the pot. Heat the fat on medium heat and sauté 1 chopped medium red onion for 5 minutes. Stir in 1 chopped celery stalk, 1 chopped carrot, 1 diced large potato, ½ seeded and diced red pepper, ½ tsp. salt, ½ tsp. lemon pepper and 4 small slices of pickled jalapeno pepper, minced. Add 2 cups of low salt chicken broth, 1 cup water and cook for 20 minutes. Stir in 1 (14.5 oz.) can creamed corn and 1 ½ cups frozen corn kernels. Cook for 2 minutes, stir in ¾ cups Half and Half and heat to simmer. Serve hot with crumbled bacon on top.

          Any dish that incorporates lemon juice and lemon slices is destined to burst with bright flavor. The following version of veal scallopine incorporates artichokes for added texture that blends well with the bold flavor. The photo documents snif approval by our cat Sapho.

                                    Veal-artichoke scallopine piccata

          Lightly dredge 3 oz. of thin veal cutlets pounded very thin in ½ cup flour blended with salt and pepper.  Heat 2 tblsp. butter with 1 tblsp olive oil in a large pan to bubbling and fry the veal quickly 1 ½ minutes on each side. Set on a plate and keep warm.

           Sauté 1 minced garlic clove in the remaining fat for 1 minute, Stir in ½ cup dry white wine, ½ cup water, 2 tbsp. drained capers, 1 tblsp. lemon juice, 1 tsp. grated lemon zest and 6-8 thin slices of lemon.  Scrape up any bits from the fried veal and cook to reduce the volume to half. Stir in ½ (14.5 oz) can drained artichokes (not pickled) and 2 tbsp. chopped parsley. Heat thoroughly and pour over the veal. Garnish with additional lemon and chopped parsley. Serve with buttered pasta.

          Fresh fruit as desert makes a colorful appearance in combination with sweetened coconut in this easy and quick Fruit Ambrosia, that might have had its origins in Southern cooking but is equally tasty in New England in March.

                                                      Fruit Ambrosia

          The following quantities are for 2 persons, assembled from fruit on hand in the kitchen. Feel free to improvise with other fruit combinations.

          For each small bowls: peel and cut in bite size 1 small mandarin orange sections, ½ ripe banana, 8-10 black or red grapes cut in half. Toss with 1 heaping tblsp. sweetened coconut flakes. Serve and enjoy.

          We shall hope that our March will behave nicely and go out like a lamb.

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)