Food + Drink – Page 25 – Girl Who Would be KING on Life, Style and INSPIRATION.

Wild Mushroom Risotto with White Wine & Truffle Oil.

Risotto with wild mushrooms, white wine & parmesan — Rich Risotto dish

Making a flavourful Risotto is a nice addition to any meal or even as a main course. The only problem is making sure the Arborio rice (in between a rice & tiny pasta) is neither too chewy or too soft at the finish.

Even though I’m not Italian (although I have family members and friends who are) I can tell you how to make a really good one.

Here’s what you need to serve 6 as an Appetizer or 4 as a Main:

RECIPE

Arborio Rice – 1 cup

Dried shitake or porcini mushrooms (1/2 oz, about 1 cup), rinsed then soaked in boiling water for about 30 minutes. Remove mushrooms, squeezing excess water but reserve some liquid for pot. Coarsely chop mushrooms and set aside.

1 onion, thinly sliced.

3 cups of chicken stock. You can keep it warm over another stovetop element until ready to add, little by little.

2 Tbsp. butter

2 large shallots, peeled and finely chopped

2 garlic cloves, finely chopped

½ cup of dry white wine

½ lb. fresh wild mushrooms (chanterelles, morels, shitake, porcini or combo of all) washed and sliced.

4 fresh sage leaves, coarsely chopped (optional)

½ cup parmesan cheese, grated

salt & ground black pepper, to taste

2 oz. fresh truffles or white truffle oil for finish

Chopped flat-leaf parsley or chives for over top

Melt butter over medium heat. Add shallots, garlic, onion and sage. Cook until onions and shallots are transparent, about 5 minutes. Add rice, and cook stirring constantly, until lightly toasted (not burned) and well-coated with butter, about 5 minutes.

Add *wine and stir until absorbed into rice. Stir in all the mushrooms (ones that were previously dried & fresh), reserved cooking liquid (about 1/2 cup) and ½ cup of the warm chicken stock. *You can absorb yourself with some wine too while cooking – I highly recommend it.

Risotto on food — I almost always use a cast iron frying pan

Cook over simmering heat, stirring frequently until ALMOST all liquid has evaporated. Remember not to let it dry out completely. Continue adding stock, about ¾ (175 ml) of a cup at a time, stirring frequently, until rice is tender but firm to the bite and mixture is creamy but not soupy, about 20 minutes.

Remove from heat and stir in ½ Tbsp. of butter and the parmesan cheese. Season with kosher salt and black pepper. Garnish with flat-leaf parsley or chives for presentation. Then shave fresh truffles onto risotto upon serving. I used white truffle oil instead & it was amazing. Buon Appetito as they say in Italy.

Food + Drink

The ULTIMATE chocolate-chip cookies

The Look no Further for a Chocolate-Chip Cookie recipe (if I may say so):

If you love chocolate chip cookies as much as I do then I think you’ll find these ones quite delicious.

There are a few little tricks that help to make them turn out better but most recipes don’t mention them.

*TIPS: For instance, 1) using cold butter instead of at room temperature, 2) Refrigerating the dough for half an hour before baking and 3) putting them on a lower heat for longer than the recipe calls for.

Recipe:

2 1/4 cups (550 ml) all-purpose flour (I use whole wheat all-purpose) 1 tsp (5 ml) baking soda, 1/2 tsp (2ml) salt 1 cup (250 ml) unsalted butter, at room temperature (*see notes above). You can still use room temperature is that’s what most recipes call for but Mrs. Field’s knows better. 1 1/4 cups (300 ml) lightly packed brown sugar 1 egg 1 1/2 tsp. (7 ml) pure vanilla extract 2 cups (500 ml) dark chocolate chips or coarsely chopped dark-chocolate chunks.

Note: I made this recipe before using the coarsely chopped dark chocolate and it was delicious but this time I used a mix of equal amounts of bitter-sweet, milk, semi-sweet and white Ghiradelli chocolate chips. The taste sensation of all the different kinds was SWEET! I recommend using the mix.

Pre-heat oven to 350 (180c) or 300 if you follow suggestions above. Lightly spray a baking sheet with oil. In a medium bowl, use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 minute. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in the chocolate chips.

Scoop about 1 Tbsp (15 ml) of dough and place on prepared sheet. Repeat with remaining dough, placing at least 2 in (5 cm) apart. Don’t press down; they will spread as they bake.

Bake in centre of oven until cookies are golden around the edges, from 8 to 10 minutes at 350 and at least 15 if oven is at 300. Also depends on what size cookie you want – just check on them. Remove from sheet to a heatproof surface and leave for 2 min. Then remove the cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.

If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature for a few days – but I doubt they’ll last that long.

You can make up to 5 dozen if forming them into regular size Tbsps but I prefer the size shown so always put double the amount of dough called for on the sheet. Less is MORE!

Nutrients per cookie (more or less): 1g protein, 5g fat, 12g carbs, 1g fibre, 8mg calcium, 92 calories.

Food + Drink

Key Lime Pie

KEY LIME PIE

I don’t know where the term “easy as pie” comes from because as a rule the crusts are never so easy to make (still working on it) – only the fillings. I think you`ll find this one surprisingly simple and one of the best tasting.

I picked up a basic recipe in Key West Florida – the birthplace of “key limes” but made it my own. While key limes are always the best to use they’re a pain to juice and you can’t get the exact same ones here. Substitute using Persian or regular limes. They’re less acidic so the recipe is adjusted for taste. Approx 6 large and a couple more for optional garnish.

Recipe:

Graham Cracker Crust: ¾ cup of graham cracker crumbs, 2 Tbsp. of melted butter and 1 Tbsp. of sugar. Mix together in the bottom of a 9” pyrex pie plate. Pat down and refrigerate. (this is the same crust used for making new york cheesecake).

Filling: 5 oz of lime juice (if you like it less tart then use 4 oz.) 1 can (14 oz.) of sweetened condensed milk 4 egg yolks Grate zest from limes and reserve

With electric mixer combine milk and eggs, then slowly add juice and some of the zest. Mix thoroughly.

Pour over top of the graham cracker crust. Bake at 350 for about 20 minutes. Refrigerate. Usually best made the night before.

Top with meringue (made with the leftover egg whites) while filling is hot or with whipped cream when cold. Top either with grated lime zest and decorate with sliced limes and some fruit for appearance sake.

**TIP: Did you know that you can freeze limes? First zest them and freeze the zest in a separate container so you can use it when you need it.

If you make it let me know how it turns out.

Food + Drink

Fab Flatbread – if you build it they will love it.

FABULOUS FLATBREAD

Flatbread out of oven — Thin crust flatbread is healthy too

There is no actual recipe in making these delectable tasting appetizers. Much like a pizza you can put whatever topping you want.

The trick is getting a thin crust bread or even pita for that matter to start with.

Begin by painting on a thin base layer of either tomato or pesto sauce and build it from there.

Flatbread served — Cut into wedges, squares or triangles for serving.

Here are a few recent examples of vegetarian ones I’ve made – both delicious. Remember there are No Rules.

Pesto: Pesto sauce (use store bought if you don’t have fresh), sundried tomatoes, fresh basil, artichoke hearts, roasted garlic, parmesan, chilli peppers, lemon zest and olive oil.

Greek: strained tomato puree, thinly sliced onion, pitted kalamata olives, fresh spinach, fresh tomatoes, sprinkling of pinenuts, feta, dried oregano and olive oil.

Have fun making them and then receiving lots of compliments.

Food + Drink

Food: homemade CEVICHE

Nothing says summer quite like a good homemade ceviche with an ice cold beer. But since I don’t have a recipe for beer how about sangria instead?

Ceviche hails from Equador and Peru and is very popular in Mexico. It basically consists of pristine raw fish mixed with lime and finished with chillies, onions, tomato, avocado and other fruit.

Ceviche Recipe:

Pour 1 ½ cups of fresh lime juice (from 10 limes) and ½ cup fresh orange juice (from 1 orange) into an 8-inch square baking dish. Arrange 1 ¼ pounds of firm white fish such as halibut, scallops, rock fish or red snapper fillet, (I used Halibut) skin removed, and cut into ¼ inch slices in a single layer in dish. Fish should be completely covered in juice. Cover with plastic wrap and refrigerate until fish is opaque throughout, about four hours. Drain fish well, discard marinade.

Divide fish among four plates. In a large bowl combine 1 Cup grape tomatoes (halved), ¼ cup thinly sliced red onion, 1 small jalapeño, seeded and finely chopped, roughly chopped fresh cilantro leaves and 2 Tbsp. extra-virgin olive oil. Season to taste with coarse salt and ground pepper. Serve fish topped with salad, sliced avocado and lime wedges alongside. Serves 4

For a nice touch you can serve the ceviche in scallop bowls.

Have salsa, guacamole & cut up limes for garnish. Serve with tortilla chips of your liking.

The following recipe is from Toronto’s L’Eat Catering – the ultimate Sangria!

This is the “best” Sangria recipe I’ve come across. Mixing most of the ingredients and letting them macerate overnight allows the flavors of the fruit and spices to emerge beautifully. Any dry, full-bodied red wine can be used.

1 bottle full-bodied red wine

Half a stick of cinnamon

3 cloves

1 medium orange, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

5-6 medium sized strawberries, thinly sliced

2 oz. brandy

2 oz. peach schnapps

2 oz. Grand Marnier (or triple sec)

lemon-flavored pop

In a large pitcher, mix all ingredients except the pop and refrigerate overnight.

To serve, fill a glass or wine goblet ¾ full and top with pop. Serves 10

Food + Drink

Blueberry Lemon Loaf

If you love blueberries and you love lemon then you’re in luck. This is a winning combination of fresh blueberries in season and tangy lemon with a moist coffee cake consistency.

Can be served as a breakfast cake, with afternoon tea or coffee or for dessert in the evening warmed up a little with ice cream or frozen yogurt.

RECIPE

½ Cup (125ml) butter (I use unsalted)

1 Cup (250ml) sugar

1 lemon

2 eggs

1 tsp (5ml) vanilla

1 ½ cups (375ml) all purpose flour

1 tsp (5ml) baking powder

½ cup (125ml) milk

1 ½ cups (225g) blueberries

Preheat oven to 350

In a small pot of boiling water immerse the lemon for a minute, then remove and cool. Grate all the zest from lemon then juice the lemon and reserve juice. Immersing in boiling water makes it easier to grate the zest but there’s another trick which I use ***see below.

In a large mixing bowl, cream butter & 1 cup of sugar together. Add lemon zest, eggs and vanilla, beating well. In a smaller bowl, combine your dry ingredients (flour, baking powder and **½ tsp. of salt if desired).

Add half the dry ingredients to the butter mixture, mix to incorporate, then half the milk. Add rest of dry ingredients then rest of milk. Fold in blueberries, and bake in a prepared loaf pan until lightly golden – after 45 minutes check that inserted toothpick comes out clean. May take longer depending on your oven.

After: Mix the lemon juice with some sugar (½ cup max) and spread over loaf while still warm. Pop back into the oven for a few minutes which can be turned off at this point – it will still retain enough heat to bake the glaze into the loaf. Cool before slicing.

**many recipes call for adding a bit of salt. Salt in baking has three uses. It helps preserve the food, helps in flavor and aids in doughs rising. I don’t always find it necessary.

***too many lemons on hand? Did you know that lemons freeze well? You can first grate all the zest which can be frozen separately as once you freeze lemons they juice up really well but they’ll be too soft to grate once they get to room temperature. When you need only the juice then bring just lemon to room temperature & same for the zest. I’ve been doing this for a while now because that way they don’t go bad. Same with limes. Plus you can make ice cube trays.

Food + Drink

Bess Bistro, Austin

We just had dinner in the vault of an old building that used to be a bank in Austin, Texas which was converted into the “Bess Bistro” restaurant. It should be called “Best Bistro”. The restaurant has a warm & comfy grotto-like feel with exposed brick walls, spanish sconce wall candles, exposed wood beams and booths in little nooks & crannies. We heard it had an excellent & eclectic menu, a twist on old classics. It did not disappoint.

My main course was the roasted (line caught) Gulf red fish served with grilled mushrooms and braised leeks, finished with a meyer lemon beurre blanc. It’s one of their signature dishes and the waiter’s #1 favourite.

Don had grilled Texas quail served atop a bed of sautéed green French lentils, crispy fried Swiss chard and a balsamic fig reduction. Both excellent!

The table next to us started with a share plate of Mac & Cheese au Gratin which looked delicious so we ordered a plate for take-out. I must say its every bit as good as the one we had at Mango’s (on Lac Masson, Montreal North) and that one was the best.

Interesting tidbit: Actor Sandra Bullock is the sole owner & eats there quite regularly when she’s at her combo shop/bakery across the street. It’s nice to know she has the integrity to offer exceptional food & ambiance to the customer. Impressive.

*not sure but whatever it was it was a nice addition to the fried green tomatoes (it was also one of my all time favourite movies).

Food + Drink

Best in Bar-b-que

Their Motto is “you can smell our pits from miles away”

We’re in Galveston, Texas right now but yesterday we had the BEST Bar-b-que. If you love bar-b-que and are ever travelling to Austin, Texas then The Salt Lick sets the gold standard. Austin has a lot of things going on like a music scene that’s not confined to country but also great rock, jazz and blues bands. It also does not lack for a decent bar-b-que and we were told “The Salt Lick” in Driftwood just 24 miles southwest of Austin was a must. Everyone knows that baby back ribs are the tastiest but their beef ribs were fantastic, meaty & tender. The whole place was quite the sight to behold with its contemporary Western style bar-b-que pit, live music and a short walk outside to get to the wine tasting room where for $5.00 you can sample five (fine) Texan wines. Who knew that Texas is the fifth wine producing state in the U.S.? You can buy a glass (like the Bar-b-que Red, Ranch Road Red or Hill Country Blend among others) or a bottle and take it to the restaurant with you since it’s a BYOB.

Outside the Wine Cellar — Outside the rustic Wine Cellar

To pass the time until our table was ready (it’s a busy place) I decided to sample a few – well five. They usually have some dry crackers available to cleanse your palate before the next tasting but there were 4 women standing next to me snacking on pecans (grown in the area) and some good looking cashews. So I grabbed a handful and started talking with them. “How nice of them to provide these” I said. “Yeah, we always bring our own snacks with us” replied one of the women. Oopsy!

Photos: d. king