homemade

Mushroom Risotto

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Photo Credit: Emily Chao

Exciting news everyone! I am working with my friend Emily Chao to put some videos up on the blog. She is an incredible editor and you should definitely check out her website to see some of the amazing videos she’s shot and edited. If you’re in New York for the Tribeca Film Festival, be sure to check out one of the more recent projects she has worked on called Lemon.

We wanted to try something simple just to see how the lighting was in the kitchen, so I wasn’t super careful when I was making this risotto. Some of the more culinary savvy among you may notice that I added the wine before the rice (Quelle horreur!), but the risotto turned out quite nice anyway.

I used morel mushrooms in this dish because they were so beautiful at the green grocer, but any assortment of wild mushrooms will do. If you make this dish with vegetable stock, it can very easily become a great vegetarian dish, and I would even suggest adding some asparagus or fresh peas to the mushrooms while sautéing to make an even heartier meal.

You may not need all the liquid in this recipe, and don’t be discouraged if it doesn’t work out the first time. Risotto is one of those dishes that you need to practice. A good risotto is slightly soupy and the rice grains should be distinguishable with a good bite to them, like pasta cooked al dente.

Mushroom Risotto
serves 3-4

8oz ariboro rice, rinsed
24 oz chicken or vegetable broth
4 tbs butter
2 shallots, minced
½ c dry white wine
1 c grated parmigiana-reggiano cheese, plus  more to finish
2 cups mushrooms, sliced
1 clove garlic, minced (I didn’t have any, but it really could have used some garlic)
Parsley, chopped
salt and pepper to taste

  1. Bring broth to a simmer and leave covered over low heat to keep warm.
  2. Over medium heat, melt 2 tbs of butter in a large sauce pan.
  3. Cook the shallots with some salt and pepper in the butter until they are translucent.
  4. Bring up heat to medium-high and add the rice, stir for about 1 minute.
  5. Add the wine and mix until it is mostly absorbed.
  6. Bring the temperature down to medium-low hear and add the broth one ladle at a time. Stir the mixture occasionally and wait until the liquid is mostly absorbed before adding more, this should take about 30 minutes. Taste as you go to see if the risotto needs more seasoning.
  7. As the rice gets close to being done, sautee the mushrooms and garlic over high heat with the remaining 1 oz of butter until they are browned.
  8. When the rice has a nice texture, add the grated cheese and mushrooms. mix in and serve warm with a drizzle of good olive oil, a dusting of cheese and chopped parsley.

 

Banana Coffee Cake with Mexican Chocolate Streusel, ft. Mexican Chocolate Donut Glaze


Baking is a source of meditation for me. When I begin to feel overwhelmed, I drop everything, dive into a baking project and emerge, fully refreshed. The problem is that my husband and I can only eat so many pastries, so I have to find somewhere to send all the baked goods when I am done.

This recipe, like many that I come up with, was a result of feeling the need to use up ingredients I didn’t want to go to waste. I had received some cast-off bananas and had a surplus of chocolate donut glaze from trying to refine my donut recipe, so I decided to come up with something to bring to my fellow MA candidates who were facing a similar level of paper-writing induced stress rather than toss them out. We have some nut allergies in the group, so I wanted to find a way to bring the crunch of nuts to banana bread without killing my colleagues. Luckily, my experiment succeeded, and the result was a delightfully moist coffee cake with a nutty (though nut free) Mexican chocolate topping.

A few notes on the ingredients:

When I say butter, since I am in France, I am using European butter. I do not think this is necessary for the recipe. However, European butter has a much higher fat content than American butter, and I feel it is necessary to let you know that it might change the recipe a bit.

Also, the cinnamon I am using is Ceylon cinnamon because it is all I can find here. I do recommend using it for this recipe as the flavor works much better with chocolate than the cinnamon traditionally used in the States. I have found Ceylon cinnamon in whole sticks at Mexican markets in the States, but if you do use a “regular” cinnamon I would suggest reducing the amount by ¼ tsp.

Important Banana information: If your bananas don’t look like this: they do not belong in any type of banana bread/cake. The bananas must be over ripe and have developed enough sugar (the black spots indicate increased sugar levels) in order to work, otherwise they will dry out what you are making. If you need to ripen bananas quickly, you can place them in a brown paper bag near a heat source. Also, don’t puree the bananas, it may just be a matter of preference, but I feel that mashing the bananas gives the bread/cake a better texture

 

Mexican Chocolate Donut Glaze

1 can condensed milk
5 oz semi-sweet or 70% dark chocolate, chopped
1 tsp ground Ceylon cinnamon
1/8 tsp ground cloves
1/8 tsp ground chipotle
1/8 tsp salt

Heat condensed milk over medium heat, stir constantly until boiling. Remove from heat, add chocolate and spices and mix until all the chocolate is melted and it is smooth. Keep warm to glaze donuts or cakes with.

Banana Coffee Cake with Mexican Chocolate Toffee Streusel

Streusel

½ c butter, cold and cut into cubes
1 ¾ c flour
1 c packed dark brown sugar
1 tsp Ceylon cinnamon
¼ tsp clove
¼ tsp chipotle
½ cup cold Mexican chocolate glaze, in tablespoon-sized portions reserve
½ c glaze to drizzle over the top of the cake

  1. Mix the flour, brown sugar and spices together in a bowl.
  2. In a stand mixer with the paddle attachment, food processor, or using a pastry cutter place all the ingredients together. Make sure to separate the Mexican chocolate into tablespoon-sized portions.
  3. Mix the ingredients until they resemble this picture:

Note: you may need to use your fingers to break up some of the butter, I would recommend using the pastry cutter method, it takes longer, but I was worried about over mixing the streusel when I used my stand mixer. Because the addition of the Mexican chocolate glaze, you run the risk of the mixture clumping up together very quickly. You need to be very careful when making this, but the toffee-like crunch it offers to the cake is worth the trouble!

Banana Coffee Cake

2 ¼ c flour
1 tbs baking powder
1 tsp salt ½ cup (4 oz) butter, softened
1 ½ c sugar
½ c maple syrup
2 eggs
1 c yogurt
1 tsp Mexican vanilla (traditional vanilla will work too)
3 ripe bananas

  1. Grease and line a 9”x13” pan and preheat the oven to 350 degrees F.
  2. Sift flour, baking powder and salt together, set aside.
  3. In medium bowl, mash bananas with a potato masher, and then mix in the maple syrup, vanilla, and yogurt, set aside.
  4. In a stand mixer, cream butter and sugar together until light and fluffy.
  5. Add eggs one at a time, scrape bowl and then add the banana mixture.
  6. Scrape the bowl again, and make sure there are no large chunks of butter and sugar that have not been incorporated.
  7. Slowly add the dry mix and mix until incorporated. Be sure to mix briefly by hand to make sure the batter is even.
  8. Pour half the batter into the prepared pan, sprinkle 1/3 of the streusel over the top, pour the remaining half of the batter over the top, and then sprinkle the rest of the streusel over the top.
  9. Bake for 50- 60 minutes, or until a toothpick comes out clean.
  10. Drizzle the remaining 1/2 c of glaze over the top of the cake.
  11. Allow to cool and enjoy!

This cake is very moist and if it is wrapped in individual pieces it maintains its freshness for 2 days after baking, provided you can resist eating it all!

Simple Roasted Chicken with Root Vegetables.

So, the new year is upon us, and my husband and I are trying really super hard to kick our delivery habit. The other day, I drooled as I watched an UberEATS cyclist go around my block 5 times before they finally delivered my lukewarm Lebanese food. It was, honestly, not worth it.

So, this morning I woke up late and thought, “Well, rough start to those resolutions, but we’ll pick this up by the end of the day.” I shook off the defeat and decided that I was going to make dinner tonight.

I coaxed the slumbering lawyer out of bed and we went on a walk with our dog to the local butcher. It was great. The sky was grey, per usual, the snow turned to rain, so we put the dog’s ridiculous raincoat on him, which was hilarious, and it wasn’t as cold as it was yesterday.

We got to the butcher, and I was like “Oh, I have to speak French now.” Which I totally did, and I even learned how to ask the butcher to disembowel my chicken, which I promptly forgot, but I will ask again. Then, with disemboweled chicken in hand, I went home and got ready to make this beautiful dinner.

Unfortunately, the outdoor market wasn’t open, and the Monop’ has a sad selection of produce, so I wasn’t able to find parsley, but I love this recipe because it is easy to make, and is easily adaptable to everybody’s tastes.

 

Simple Roasted Chicken with Root Vegetables

4-5 lb Chicken
4 tbs Butter, melted
1 tbs Dried herbs (optional)*
2 tbs Kosher salt
1 tsp Cracked black pepper
1 Sweet onion (red, or yellow)**
2 cloves Garlic
Assortment of Root Vegetables, peeled
(parsnip, beets, and carrots are really nice)
3 medium-sized red potatoes
2 tbs olive oil
Chopped parsley

  1. Pat your chicken as dry as you can, this helps the skin get crispy.
  2. Preheat the oven to 400 F
  3. Mix together the salt, dried herbs, and pepper. Sprinkle this mixture all over the chicken and rub inside the cavity of the bird, you may have some left over. Allow the chicken to rest on a rack in a roasting pan until it comes to room temperature, about 1 hour.
    Note: You can also leave the chicken like this overnight and uncovered in the fridge for an even more flavorful chicken tomorrow!
  1. Cut the peeled root vegetables and potatoes into 1-2” pieces.
  2. Mince the garlic, dice the onions and add to root vegetable mix. Mix this with the olive oil and a sprinkling of salt and pepper.
  3. When the chicken has come to room temperature, arrange vegetables in the bottom of the roasting pan. Pour any liquid over the chicken.
  4. Rub the butter into the skin of the chicken, and inside the cavity. Place the chicken breast side up, and put in the middle of the oven.
  5. Roast for 20 minutes and then flip the bird over, so it is breast-side down. Bring the temperature down to 375 and roast the chicken for another 30 minutes.
  6. Carefully flip the bird over one additional time and roast for another 10 minutes, or until done.
  7. Remove from oven and allow to rest for 10 minutes.
  8. Carve the chicken, and toss the vegetables in the roasting pan so that they are dressed with the pan drippings, add the chopped parsley.
  9. Serve with a light green salad and maybe some cornbread!

 

*Fresh herbs can also be used, but chop them finely. I used thyme on my chicken, but rosemary, sage, or any herb blend you like will work.

**You can also use young green onions but, if you do, use spring onions not scallions. The green onions will have a larger bulb. Use 4, cut off the dark green parts (save to make Bone Broth)and halve the onion lengthwise.

Edit: I forgot to tell you guys the best part about this recipe! The leftovers make a great lunch just shred the remaining the meat (save those bones for Bone Broth too) and mix it with the leftover veggies. Wrap butter lettuce around a 1/4-1/2c of the mix with any sauce of your choosing. I prefer mustard, but I know there are weirdos out there with a vendetta against it. These are perfect to brown bag to the office, or send with the kids to school!