Tomato Rice Soup

Soup is a great way to use up rice when you are down to the end of a bag and it's not quite enough to make by itself.   It also makes your average soup a bit more filling.  This time we decided to do a tomato rice soup to have along side grilled cheese.  We used canned tomatoes to make it easier, and fresh oregano to give it a little depth.  I blended the soup slightly with an immersion blender to thicken it up, but that step is entirely optional.  It was perfect for dinner with our grilled cheese sandwiches!  We had it again for lunch the next day with some crumbled bacon on top...  so delicious!

Ingredients:

2 T olive oil

2 cloves garlic, minced

1 small onion, diced

1 large can of diced tomatoes (28 oz)

6 cups chicken broth

1 T fresh oregano leaves

1/2 -3/4 cup rice

salt and pepper

Directions:
In a large pot over medium, heat the olive oil and when hot, add the onion.  Sprinkle 1/2 teaspoon salt in, and saute for about 5-7 minutes.  Add the garlic and continue to cook for 3-4 minutes longer until onions are soft and translucent.  

Pour in the tomatoes, chicken broth, and add the oregano.  Bring to a simmer. You could blend the soup here, before adding the rice if you don't want to see any chunks of tomato or onion in the final product.  

Add 1 teaspoon salt, and the rice.  Stir, and cover.  Let the soup simmer, covered, for about 15-20 minutes or until the rice is cooked through.  Taste for more salt and pepper.  I blended the soup at this stage for about 10-15 seconds, until it thickened slightly.

Meanwhile, we made grilled cheese sandwiches using fresh brioche bread, and a combination of blue and cheddar cheeses.  We used mayo on the outside of the bread instead of butter because it is easier to spread, and turns golden brown quickly when cooked in a non-stick skillet. 

Enjoy your soup and sandwich!

Scallops with Lemon Asparagus Risotto

Scallops are a special treat for us, mainly because they are so expensive, and you never know how fresh they are when you get them at the grocery store.  With a few more $25 off coupons to use with Arganica (organic food delivery service) I didn't feel so bad about spending $16 for a pound of fresh sea scallops.  One pound got us 18 scallops, ranging in size.  To go along with them, I wanted something that wouldn't out shine their fresh flavor, but still delicious in it's own right.  I decided on a lemon asparagus risotto that would be a creamy and bright contrast with the rich flavor of the scallops.   It was a great combination, the risotto was so good it could easily be a meal in itself.  But the scallops added another layer of decadence to the dish- they were amazing!  They got a nice brown sear using the cast iron skillet.  This isn't your average dinner... it takes time and special attention, but it is totally worth it in the end! 

Ingredients:

1 lb asparagus

fresh sea scallops (the number is up to you... we did 10 for two servings but it was a lot)

3 T grapeseed oil (or olive oil)

2 shallots, minced

1 1/2 cups arborio rice

1/2 cup white wine

1 lemon, zested and juiced

6 cups low sodium chicken or seafood stock

1 1/2 cups grated Pecorino Romano cheese

Kosher salt and freshly cracked black pepper

Directions:

Wash the asparagus, trim off the tough ends, and cut the stalks into 2 inch pieces.  Heat the chicken or seafood stock in a medium pot  with 2 teaspoons salt and bring to a boil.  Blanch the asparagus in the boiling stock for about 2 minutes, and drain it with a slotted spoon.  Set it to the side. Turn off the heat and leave the stock covered so it will be hot for the risotto.

In a large sauce pan, heat 2 tablespoons oil over medium heat and add the shallots and a sprinkle of salt.  Saute for about 5 minutes until they are soft and translucent.  Add the rice, and stir until all of the grains are coated in oil.  

Let it toast for a couple minutes, and then add the wine and stir, turn heat to medium-low.  Add half of the lemon juice to the mixture.  Once the wine has completely evaporated, begin adding the stock, one ladle-full at a time.  

Stir the risotto frequently.  Once each ladle-full of stock has been absorbed by the rice, you know to add another one.  Continue adding stock and stirring until the risotto is al dente.  I used just about all 6 cups of stock.  You may need slightly more or less to reach your desired consistency.  (Use water if you run out of stock).  The risotto should be very creamy- if it is a little stiff, just add a bit more of the stock to loosen it up.  It takes about 25-30 minutes to reach this final stage.  

Stir in the cheese, lemon zest, and asparagus.  Taste for salt and pepper. 

When your risotto is about 5-7 minutes away from being done, begin cooking the scallops.  Pat them dry with a paper towel.  Sprinkle salt and pepper on top.  Heat the remaining tablespoon of oil in a cast iron skillet over medium-high.  Turn it down to medium right before placing the scallops in.  Let them sit without touching for about 3-4 minutes.  

Carefully check to see if they are brown on the bottom before flipping.  Cook the other side for about 2 minutes and they should be done.  

Remove from the pan, and serve over a mound of risotto with some extra cheese and a squeeze of fresh lemon juice.  This combination of flavors is so amazing- enjoy!

Creamy Gorgonzola & Tomato Sauce

Gorgonzola cheese has such a strong flavor- it is a great way to pack some punch into a creamy pasta sauce.  We added some fresh tomatoes to the sauce to lighten it up a bit and add both sweetness and acidity.  This sauce would go great with any pasta, but we chose a pumpkin-filled ravioli because we knew it would be a great contrast to balance out the dish.  This recipe is so easy- great for a week night dinner with pasta and salad!

Ingredients:

1 T olive oil
2 T butter

2 T flour

2 cups milk - room temperature (we used whole milk but I'm sure any will do)

1 clove garlic, minced

2-3 tomatoes, cored, seeded, and diced

6 oz gorgonzola cheese

salt and pepper

fresh oregano to sprinkle on top

Directions:

Bring your milk out ahead of time to let it come to room temperature (or microwave it for a minute or two, which is what I did).  In a large non-stick skillet, heat the oil over medium heat.  Add the garlic and saute for about 1-2 minutes, but don't let it burn.  Add the tomatoes to the pan with 1 teaspoon salt and cook for about 10 minutes, or until the have released their liquid and are very soft.  

Meanwhile, in a separate sauce pan, melt the butter and add the 2 tablespoons flour.  Cook for about 3-4 minutes to get rid of the flour taste.  Pour in the milk and whisk to combine well.  Add 1 teaspoon salt.  Continue to whisk as the mixture thickens over medium-low heat.  

Once the sauce has thickened to your desired consistency, add the tomato mixture and the gorgonzola cheese.  Whisk to combine and let it sit for a couple minutes to let the cheese melt into the sauce. 

Add some freshly cracked black pepper.  Serve over pasta and sprinkle the fresh oregano on top.  Enjoy!

Deviled Eggs

Happy Easter!  Yesterday I decided to make some deviled eggs to bring over to the family gathering this afternoon.  I've always loved deviled eggs but they require so much work that I hardly ever make them.  By "so much work" I mean the peeling... I always have a hard time peeling the eggs so they come out smooth.  This time was no different, but by the last few eggs I was definitely improving.  Anyway, it was definitely worth the time and effort because these taste soooo good!  I was literally licking the bag after piping in the egg yolk filling.  The good thing about deviled eggs is that it's easy to make a large batch.  This time I only did 9 eggs, but next time I'll definitely increase that number. 

Ingredients:

9-12 eggs (supposedly "old" eggs peel better, so buy your eggs a few days in advance)

Water for boiling

2 T mayonnaise, preferably homemade

1 T dijon mustard

1 T white wine vinegar

1 t  olive oil

1 t hot sauce

1 T chopped caper berries (or capers, or dill pickle)

1 t smoked paprika, to sprinkle on top

Directions:

In a large sauce pan, cover your eggs with cold water.  Place over high heat, cover, and bring to a boil.  As soon as the eggs are boiling, remove from heat and let them sit for 12 minutes.  

Meanwhile, prepare a bowl of ice water for the eggs when they are done cooking.   With a slotted spoon, take the eggs out of the hot water and place them into the ice water.  Once the eggs are cool enough to touch, drain the ice water.   

I read a tip that if you crack the eggs before shocking them in ice water they are easier to peel.  I haven't tried it yet, but I will next time.  I tapped the eggs on the edge of the sink to crack the shell all around, and then peeled them- some under running water to see if made a difference.  I couldn't tell... Anyway, it definitely takes patience!  As you can see, some of them came out a little rough.  It's not too noticeable once they are sliced in half.

Slice the eggs in half the long way, and scoop out the yolk.  Place all of the yolks in a bowl.

Mash up the yolks with a fork or spoon.  Then add the mayonnaise, mustard, hot sauce, and vinegar.  Stir to combine.  Next add the oil, and stir again.  Finally, add the chopped caper berries or substitute.  Taste for salt.  I didn't have to add any to mine.  

Place the filling into the corner of a zip lock bag, and cut off the tip so you can pipe in the filling.  Alternatively, you can just scoop it in with a spoon, but this way is prettier.   Fill each egg half with the yolk mixture- you will probably have a couple egg whites left over because there won't be enough filling.  I was able to fill 8 out of the 9 eggs.

Sprinkle the smoked paprika on top, and refrigerate until ready to serve!