Date night at my house

I understand it takes a foodie to enjoy the cooking process for a home cooked date, but I've got myself convinced this could be fun for all. Imagine sipping on a beautiful glass of wine, favourite music creating a cozy atmosphere... you chop some veggies, cut herbs from your garden, smelling them with a deep breath before adding to a stock pot... People, it's rejuvenating and satisfying on a whole new level. (Don't forget to send the kids to Grama's though!)

Poached salmon is not visually stunning. It's rather pale and has no caramelization, but cook it perfectly, and you'll have yourself outrageously moist and tender salmon, through and through. (And bonus! Get ready for the most amazing broth for a comforting winter soup the next day.)

Add fresh chopped herbs to organic mashed potatoes (ever get stumped at which potato to use for a perfect mash? Always go yellow!)... it's a Salmon and Potato match made in heaven.
The poaching veggies are super yummy, but you may want to save them for your next day soup endeavours, and instead serve blanched, young asparagus. Either way, it's sure to be tasty!

White Wine Poached Salmon Steak

2 carrots, peeled and sliced
1 leek, whites and tender greens sliced
2 stalks celery, trimmed and cut into 1 inch pieces
2 springs fresh rosemary
2 bay leaves
about 5 fresh parsley sprigs
1 cup white wine
1 tbsp cider vinegar
fresh ground pepper and salt

2 - 4 salmon steaks

Place everything but the salmon in a large stock pot. Fill the pot half way with cold water, more if needed. Bring to a boil.
Add the salmon steaks, bring it back to a boil then turn the heat down to a low simmer. Cook for 5 minutes, turn off the heat and cook 5 more minutes in the residual heat.
Drain the fish (save the stock!), and serve the fish with the veggies and potato mash.

Use leftover salmon and potatoes for delicious fishcakes the next day to go along side the before-mentioned soup, so be sure to make extra!

It's a Very Merry Christmas Risotto!

Christmas cards are just one of those things; either I get them out far too early, or, not at all. I only start feeling bad about not sending them out a week before Christmas, when my mailbox is stuffed full with beautiful greetings from my much loved family and friends. This year, my lovelies, there will not be a card from me in your mail box, so I sincerely hope this red and white risotto brings as much cheer or more. Try it - I know you'll love it! And please don't let the long name deter you from cooking risottos - they are much easier than you might imagine. (And who doesn't love a fancy shmancy dinner in about 30 minutes?)

Creamy Asparagus and Sundried Tomato with Asiago Risotto,

topped with Shrimp and Scallop Scampi
Serves 4 - 6

3 + 2 tbsp tbsp unsalted butter

1 medium shallot, finely minced

1 lb Italian Arborio Rice

about 1.5 liters of good quality, low sodium chicken stock

about 1/3 cup freshly grated Asiago cheese

Kosher salt and freshly ground black pepper

a bundle of thin green asparagus, stalky ends removed and chopped into fine discs, leaving tops intact

10 sundried tomatoes in oil, drained, patted dry and diced

For the shrimp:

3 tbsp unsalted butter

3 cloves garlic, finely minced

Kosher salt and freshly ground black pepper

about 1/2 lb each raw, peeled, deveined shrimp and scallops

juice or half a lemon

Since risottos require constant, gentle stirring, make sure all ingredients are measured out, chopped, ready to go before beginning to cook. Get the chicken stock to a good simmer on a separate burner, leave it on low temperature until it's been used up in the rice.
Now, begin with a large saute pan or stock pot. Melt 3 tbsps butter on medium - low heat, then add the minced shallots and allow to cook until softened. Do not brown.

Add all the rice, stir and cook until the butter has absorbed into the rice.

Using a ladle, scoop one ladleful of the hot broth into your rice, stirring constantly until it's about 95% absorbed, then add your next ladle.

Repeat until the rice is cooked al dente if you like, or creamier if that's more to your taste, adding the chopped asparagus to the hot broth pot about half way through to gently cook it (the risotto should take about 25 minutes from start to finish, so toss the asparagus into the broth at about 15 minutes into cooking). Keep the heat for the rice on low-medium, so the broth doesn't absorb too quickly, other wise you'll end up with a gluey, yet still yummy, mess.

Side note: you may not use all the broth, at about 20 minutes into cooking, start tasting the rice to check for doneness. Check every couple minutes after that.

When the rice is done to your liking, remove it from the heat, and add in the chopped sundried tomatoes, 2 tbsp butter and shredded asiago.

For the Shrimp Scampi:

Rinse and pat the seafood nice and dry. Sprinkle generously with salt and pepper.

Meanwhile, take out a second saute pan, heat 3 tbsp of butter on med - high, then add the garlic, saute for about 30 seconds. Quickly add your shrimp and/or scallops, cook just until the color changes to pink (please don't over cook!). Add the fresh lemon juice, and you are done.

To plate the risotto, spoon rice into a deep plate, drizzle with a little olive oil, and top with shrimp and scallops. Have additional asiago available at the table for the cheese lovers in your family.

Wine suggestion: Jackson Triggs Riesling

Bitter Sweet

I dis-like goodbyes. I tend to cry like a baby, my eyes turn red for an hour, and I feel a little empty inside. One of my kids inherited this unavoidable tendency to cry, while my husband and youngest manage to stay composed, since they seem to know that goodbyes are not forever, they are simply see-you-laters. Oh how I've tried to keep my cheeks dry, my eyes white, my dignity in tact. I think cold, heartless thoughts. I pretend we are driving to the zoo, not the airport. I plan for the future, when we'll reunite.

Nothing. Nope, nothing seems to help. On the contrary, holding those crocodiles in just makes them burst like Niagara Falls. So today, when I drop my parents off to catch their plane back to my childhood home, far far away, I am not holding back. I am going to let myself feel what needs to be felt, I am sure it's better that way, anyway.

Saying goodbye to Summer can be bitter sweet, too. At least one thing's guaranteed, it'll be back in about eight or nine months. For kitchen people like me, there is something super special and unique about transitioning from hot days to cool ones, as we continue to enjoy the fruits of Summer's bounty, but crave the comfort of warmed bellies.

So here's a little twist on Zucchini Bread. When I take that first bite, I am reminded of the sweetness of Summer yet enjoy the comfort of Fall, and my tears are no where to be seen.

Spiced Zucchini with Apricot Bread

1/2 cup softened butter
1 cup white sugar
2 large eggs
1 1/2 tsp real vanilla extract
1 cup shredded zucchini
3/4 cup diced, dried apricots
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 ground cloves
1 cup all purpose flour
1/2 cup whole wheat flour

Preheat oven to 350 F.
Combine butter and sugar in a large bowl. Whisk for a minute or two, then add the vanilla and eggs. Stir in zucchini and apricots.
In a separate bowl, sift together salt, baking soda, baking powder, spices and flour.
Using a small spatula, pour the dry ingredients into the large bowl, then gently stir only just until combined. The more you stir, the denser the bread becomes.
Grease a loaf pan, fill with batter.
Bake in the 350 F oven for one hour.

I like it.

You want to know something? I am not a big fan of cooked zucchini. Unless it's one of those huge homegrown zucchinis, marinated and tossed on the grill.



Nope, I like my zucchini in the raw. Simply cut into ribbons, and dressed with a light vinaigrette.

(These European style peelers easily replace the use of a mandolin, by the way. And for the $5 price tag, I think every kitchen should have one.)

Scrumptious Spinach with Crispy Bacon

Well, it's a quick one today.

Because today I said good-bye to my nicely blackened, shame-on-you-if-you-don't-have-one, pizza stone. It cracked. Into 8 pieces. I took a photo of my dear friend's last moment, but I am too upset to share it. I do think of myself as quite the multi tasker, but today, that's just not the way it went.

Brick Chicken was prepped and on the BBQ. Somewhere in between making broth with the discarded chicken backbone, baking a cheesecake and turning out a super scrumptious spinach side dish, I left the BBQ heat on high, for a really long time. Long enough to crack the stone. Yes, with the chicken smoking away underneath.

Thank goodness they are only $9.99. (Shame on you if you don't have one yet, at that price!)

But hey, did ya know that even if you char (um, burn) a whole chicken, it's most likely just the skin? Chickens have some serious skin going on, as we still enjoyed moist and tenderly falling off the bone meat for dinner, although peeling off burnt skin is not much fun.

OK, so maybe the yummy chicken made losing the stone a little more bearable. However to really make me feel better, will you try this spinach? It's irresistible!


Crispy Bacon Sauteed Spinach

1 lb fresh spinach, washed and torn or shredded
1 lb bacon, sliced
2 pieces of thick, white bread, crusts removed and cut into 3/4 inch cubes
2 tbsp olive oil

In a large saute pan, on high heat, cook the bacon until crisp. Remove with a slotted spoon, and rest on paper towel.
Drain all but 2 - 3 tbsp of the bacon fat, then, still on high heat, crisp the cubed bread until golden, to make croutons. Remove.
Add 2 tbsp olive oil to the saute pan, and toss spinach to wilt, about 2 - 3 minutes.
Place spinach in a serving dish, sprinkle with bacon and croutons.

Simple satisfaction

There is certain beauty in perfectly sculptured cakes, in cotton candy and foods made to look like another. Stunning in a much grander way, I often think, is nature put on a plate, with all it's colors and textures. It makes my mouth water and my tummy growl... roasting veggies either in the oven, or if you are much smarter than I this time of year, on the barbecue. I love getting a veggie craving, as it is easily satisfied, not only to the palate, but also to the eye.





Allow me to bring my kids into this once again - subject: Brussel Sprouts.

In a somewhat odd way I enjoyed the comments they were giving me at the grocery store as I picked out a few handfuls of what should be cute to most girls, as Brussel Sprouts are mini cabbages, after all. "Noooo, mom, you can't buy those!" (They have figured out that whatever lands in the cart, will also be a must try on their plates.) "Gross! Yuck!" It's a mystery to me why most of us shudder at the thought of these cute little green guys. That's me included: in 10 years of marriage, I've only cooked them twice. Not very often for a dedicated veggie lover. It's the color that draws me in, as it brings balance to my other red, brown and purple veggies. Yes, I do pick my veg according to color. It's a thing of beauty, one we can all achieve even if we're not talented cake designers.

If you love your slow cooker, you're going to love this: Veggies and sausage roast at the same temperature, for the same amount of time. And dinner is ready in 30 minutes, not 4 - 8 hours.





Start with 5 - 7 different vegetables, including mini potatoes, chopping each individual kind into 20-minute-cook-sizes. That's 1.5 cm thickness for potatoes, quarters for mushrooms, and chunky slivers of red onion. You get the idea. Grab some trusty olive oil, drizzle to lightly coat. Kosher salt, fresh black pepper. You can't beat flavour like this. Spread in a glass baking dish, bake at 425 F for 20 - 25 minutes, along side a baking dish with sausage in single file (uncovered). After roasting, drizzle the medley with just a little more olive oil. Yup, that's right, it's amazing! I do love to add a little coarse salt here, too, as it brings out especially the potato just that little bit more.

Now before I get any of this in motion, I always run out to my herb garden, to do a little snipping and chopping. Parsley can be super underrated, but I love adding it right at the end of cooking, as parsley adds a layer freshness like none other. I also love my chives, as you know, onions are near and dear to my heart. I save some of these herbs to stir into the roasted vegetables, but most of them I use for this yummy accompaniment:

1/4 cup real mayonnaise
2 tbsp Dijon mustard
2 tbsp horseradish
salt & pepper
few tablespoons of fresh chopped herbs

There's just more love on the plate with a sauce like this.


PS: The children ate all of the Brussel Sprouts, um, may I add, with no complaints (ok, not until after much convincing the first bite). You just never know until you try. My biggest surprise, was, my enjoyment of them... as roasting them with other vegetables creates a rather lovely Sprout.

Harvested some Chives, made some Salmon

Yup, that's right, these chives are fresh, green and beautiful - and - from my backyard. So what, you say? Well, let me tell you, they've been in my backyard since Earth Day, about 6 weeks, and they are not only alive, but thriving! For someone struggling to keep house plants alive, that is a really, super big deal. There just might be hope for me after all... I do have pretty big dreams of a pretty big garden.





I made a decision this week. Salmon is going to be bumped up from splurge to regular item on the weekly grocery list. My love, Paul, immediately throws in some advice - let's beer batter and fry it! And although I may give into this once in a while, salmon is a symbol of heart, brain and skin health to me - deep frying is not. However, if that's how lovey gets excited about fish, then I will oblige. Once a year.





Citron salmon is seasonal, light, and quickly thrown together. It ranks quite high on my favourites list, actually. I especially love that I can drizzle perfectly paired asparagus with a little olive oil and roast them simultaneously. Chardonnay, anyone?





Citron Salmon

half a fillet of whole Salmon (about 2 pounds)
1 Lime
1 Lemon
2 tbsp of Chives
fresh Dill Sprigs
1/2 cup Butter, softened

Preheat the oven to 400 F.
Mix the juice of half the lemon, half the lime, 2 tbsp chopped each dill and chives into the softened butter.
Generously line a casserole dish with aluminum foil. Place the salmon, skin side down, in the dish.
Spread with flavoured butter. Lay about 10 dill sprigs on top of the butter.
Slice the remaining lemon and lime, lay on top of dill.
Enclose everything tightly with the foil. Bake in the 400 F oven for 20 - 30 minutes. Baking time will vary according to the thickness of the salmon. But please, do not over cook! Rather, under cook just a little, and allow the residual heat in the foil to finish cooking it, while sitting on the counter.

Stuffed Zucchini with Chili and Cheese

I am serious about making Chili. I seriously always make far too much! So what's a girl to do with it all? Well, I shared some, froze some, and put some on top of zucchini! A sure fire way to turn boring leftovers into a new meal, and a perfect way to add a little more veg to the dinner plate.

Stuffed Zucchini with Chili and Cheese

Serves 4

4 zucchini

about 4 cups leftover Chili

1/2 - 1 cup Monterey Jack cheese

Preheat oven to 375 F.

Trim and cut zucchini in half length wise. Using a teaspoon, scoop out about half it's flesh.

Chop the flesh up into small chunks and stir into Chili.

Place zucchini side by side in a shallow glass baking dish.

Spread the Chili over zucchini, sprinkle evenly with cheese.

Pop in the oven and bake for 20 - 30 minutes, or until heated through.

Turn the oven to broil, and broil for 2 - 4 minutes, or until lightly golden.

Give me the green

I love the colour green. Not forest green, unless it's the real thing, but crisp, yellowy greens. Apparently it's a calming colour. And it's been said that green lovers are smart. Would be nice if that was true, now wouldn't it! (I've decided to run with it.) So what is it about green that makes me sing? It encompasses so many diverse and amazing things - many of my favourites, actually. Like spring, and new life. Greener living, and how it's become a trend! (Possibly the first trend I'll follow, too.) Then there are the vegetables, fruits, and herbs. How green signifies nutrients. And I am sure there is some sort of psychological reason as to why we go on green when approaching a set of lights. Green is not only comfort to me, it is life. In the case of these Thai Rice Noodles, green is crisp from fresh lime, and hot, oh so hot, from the jalapeno peppers I threw in without first deseeding them. Um, perhaps not so recommendable when feeding children under 10 years of age. I do love treating myself to a little heat once in a while, though!

This is a simple, yet stunning rice dish, which satisfies those ethnic food cravings I seem to get. There's not much prep to be done, making it a quick, veggie filled, healthy dinner option. Toss in a cup or two of cooked, shredded chicken or a pound of ready-to-eat shrimp for a meaty upgrade.

Thai Rice Noodles
Serves 4 - 6

3/4 - 1 lb medium-thick rice noodles
3 tbsp fish sauce
3 tbsp sugar
3 tbsp soy sauce
4 green onions, thinly sliced
1 jalapeno - deseeded when children abound, finely chopped
4 cloves garlic, roughly chopped
2 tbsp peanut oil
2 cups snow peas, ends trimmed
1 red pepper, thinly sliced
1 handful roughly chopped cilantro
1/2 cup almond slivers, toasted (in a dry skillet, over med - high heat, for about 3 - 5 minutes)
1 - 2 limes, cut into wedges

Prep veggies.
Cook the rice noodles according to package directions. Drain and rinse.
Stir together the fish sauce, sugar and soy sauce. Set aside.
Meanwhile, heat a large skillet over high heat. Add the oil, then snow peas and red pepper.
Cook while stirring for a couple of minutes.
Add the green onion, jalapeno and garlic.
Continue stirring, cook until the vegetables begin to brown and the garlic is fragrant, about 1 minute.
Add the sauce, swirl it around the pan, then add the drained noodles and combine well.
Take skillet off the heat, add in the nuts and cilantro, reserving a few for garnish.
Serve immediately, with lime wedges.

From then to now!

Isn't it incredible how the sense of taste brings with it a sense of memory? This, to me, is yet another reason why I adore food. In my late teens, I made cream cheese and bagels to pay rent. A minimum wage job, yes, but I never disliked being there. A standard kitchen aid mixer now looks funny to me - as I've worked with models 10x it's size when whipping up pounds and pounds of cheese.

Oh cheese, how you make my world go 'round! Be it expensive or common, I don't discriminate. There's a special little place in my heart (and tummy) reserved for stinky cheese, too. And one day, I just know it, I will love goat cheese, and possibly eat it every day!

We sold about 15 different flavours of cream cheese at the Cafe. Could be more, but certainly not any less. I'm actually quite curious how much I, on my own, ate (inhaled) while working there. It was free, after all, and I was a student, with bills. And still, I only have fond memories of Caramel Apple, Herb and Garlic, Sundried Tomato with Feta, and Roasted Red Pepper. Did you know you can stir just about anything into the creamy white stuff? So today when I saw my bulk amounts of cream cheese in the fridge (thank you Wegman's), I thought - surely I can remember what I did to create cream cheese heaven, oh, 12 years ago. It may not be exact, which is OK - we don't want to have any copy right issues anyway - but this Spinach and Feta Cheese was always my favourite. I think I did my memory justice.

Spinach and Feta Cream Cheese

1 brick or tub Cream Cheese (8oz or 226g)

2 green onions, finely chopped

1/2 cup crumbled feta

pinch of white pepper

1 cup frozen chopped spinach, thawed and squeezed as dry as possible

Combine well. Slice bagel. Spread on bagel. Close eyes. Mmmmmmmmmmmmm!

Reignited

Hello. It's me. What have I been up to, you ask? Too much thinking, probably, and certainly not enough sleeping. I feel much, much better today - smiling appears naturally once again, and I have become accustomed to a quieter house. We have received some good news (no rabies) but still, I can't help wonder, what and why. Most of all, though, I know going forward, when a friend loses their dog, I can offer a genuine hug, and know what they are feeling. Truly understanding someone is priceless.

I have to tell you, I have had some funny thoughts run through my head this week. Thoughts of never eating meat again, for one, as the reality of death hit a little too close to home. I also revisited life's priorities, and even though I feel for my situation they are right where they should be, new life was breathed into them. I haven't cleaned, or cooked for that matter, as much as usual. Instead, I have played one extra board game with my kids, or read them just one more story, but best of all, we just sat and talked. In a time where I felt like something really important to me was taken away, tighter knots were tied in other areas.

In the midst of this, I visited with a truly amazing friend, and plans have been made to plant a vegetable garden together. In all honesty, it absolutely terrifies me, so any suggestions would be very much appreciated...! We're not planning on a small venture here either, as the garden will run along the entire back of my house. Did I say the entire?

Just for the record, our meat consumption will not come to a stand still, but I've certainly got that last push I needed to search the area for at least naturally raised meats. I would so love to go all organic, this however can not always be realistic at $13/pound for chicken breast. In doing what we can, I think we make an impact, we raise our voice to stop the suffering of our live stock, and we demand a better standard for our dinner plates.



As mentioned, my cooking this past week was not where it should be. I think for the first time in my life, I lost my appetite. So last night, as I peeled yet another squash and made it into soup - with a refreshed out look on life, I saw squash seeds in a completely new way! Sure they are smaller than pumpkin seeds, and there aren't a ton of them... but they are perfectly delicious and have value all on their own. My spark was back! A weight seemingly lifted off my shoulders, I took to cleaning and drying these little guys like they were the most important thing in the world. After a splash of olive oil, some seasoning (sea salt, black pepper, cayenne pepper, garlic powder and dried thyme), and a good toss, I preheated the oven to 300 F, and let them roast away until perfectly golden and crisp. And so, a simple supper found it's love and I felt happy.

#1 Reader

It's been a busy week, not overly busy, just more so than usual, but I am oddly happy for Monday, 9am, and a coffee date with myself! I love to reflect on time passed, especially when it is busy and the minutes seem to whizz on by without me being able to get every ounce out of it. You see, I put much importance on not wasting time (or food), which is why I love to reflect as I feel I can put value on some things that I didn't get around to appreciating. So here I am, spending quality time in front of the computer (ha!), I am wearing a super cozy hoody, with the hood over my head, a space heater is blowing warm air my way and my pup is snuggled up close by. It's in these moments I do dream of summer, of sitting by the water, and if you were there with me, we'd talk of times passed, of a great future ahead and the amazing thing that is called today. We'd sip coffee and talk about food, or better yet, nutrition, and how keeping things simple is where it's at. I can almost see it, if I close my eyes and allow myself to drift away...

Right now, however, we have business to take care of! I have a winner to announce! The winner of my very first give away is a special friend that shares the love of food and writing, one who inspires me to be content, a better baker and quite often, a better mother, too. She drinks coffee with me, even though she doesn't necessarily like coffee, but rather enjoys that moment shared together. She is also my #1 Reader, and my one and only entry, but that's OK, because my friend Wanda deserves to win!

Here's what she wrote:

I found myself in the kitchen today, the day before the contest closes, thumbing through my only nice meal cookbook, scrambling for a recipe and ingredients. I settled for the Bacon Topped Meatloaf and Emerald Rice.

I like the idea of both recipes... the Meatloaf had Chili Sauce in it and bacon on top of it. Two items that make any meal delicious in my mind. The rice had spinach, cheese and cream in it. Mmmmm. I figured it would be a fun experiment, and my kids will eat whatever I put in front of them (eventually) so I rolled up my sleeves and dug in.

The meatloaf was very easy to prepare, so I plopped it into a stoneware loaf pan and set it to baking while I prepared the rice. I didn't have half-and-half cream, so I made a mix of sour cream and milk instead. I also ran out of cheddar cheese making the meatloaf, so I used mozzarella instead. I considered lightly steaming some broccoli to go on the side, but my husband and I decided the spinach, rice and meatloaf would suffice for a complete meal tonight.

As the family dug in, they started rating the meal. Boy #1 said the meal was 997 good. (The meatloaf was 1000, the rice was 997.) Girl #1 said the meatloaf was 1000 and the rice was 2. (She was not a fan of the spinach in the rice.) Boy #2 said the meatloaf was 81 and the rice was 10. He's four though, so any number he throws out there is arbitrary. When I asked my husband, he said, "I'd eat it again". Coming from a man who thought he hated meatloaf until a couple of years ago, that's a pretty good rating.

The meatloaf did not hold together well, but it was so moist and tasty. I think next time I'll do them in individual loaf pans. I also commented to hubby that the rice would be great with mushrooms. He agreed... but he's always trying to get more mushrooms into my recipes. I'll definitely give them both another try! I give the meatloaf an A- and the rice a B. And my good friend over at Sprout Culinary Studies gets an A+ for prompting me to try something new!

Bacon - Topped Meatloaf

Serves 8

1/2 cup chili sauce

2 eggs, lightly beaten

1 Tbsp Worcestershire sauce

1 medium onion, chopped

1 cup cheddar cheese, shredded

2/3 cup dry bread crumbs

1/2 tsp salt

1/4 tsp pepper

2 pounds lean ground beef

2 bacon strips, cut in thirds

In a bowl, combine first 9 ingredients. Pat into an ungreased large loaf pan or 9x13 baking dish. Top with bacon. Bake, uncovered, at 350 F for 70 minutes.Drain and let stand 10 minutes before serving.

Emerald Rice

Serves 8

3 cups cooked brown rice

1 pkg frozen chopped spinach, thawed and squeezed dry

1 cup shredded cheddar cheese

1 cup half and half (I used 1/4 cup sour cream and 3/4 cup milk)

1/2 chopped onion

1 Tbsp butter

1 tsp salt

In a bowl, combine all ingredients. Bake in a covered 1 1/2 quart dish at 350 F for 25 - 30 minutes, until heated through.

Creamy goodness in a bowl.

Risotto. If there something I love about the Italians, it is Risotto. I have made all sorts of these and seem to fall more and more in love with them! This Squash version is inspired by eatingwell.com - it delivers plenty of vitamins A and C along side it's stunning fall flavors. And even though we are headed for spring (what a nice thing to be able to say), I could eat squash in any season. The earthy mushrooms with the creamy rice bring comfort but I think they deliver it in style. Risotto, in my opinion, is simple to prepare and there's no reason to be daunted. After a few tries, I have discovered the right texture for it: lightly al dente, but not crunchy, and creamy but not gluey. Serve with a crisp white wine like a pinot grigio, and you've got yourself a nice meal!

The white wine in this risotto *could be* optional, but, I think it is that little extra something which brings it over the top. I have made it with and without, either way, the risotto received a standing "mmmmmmmmmm"!

Creamy Squash Risotto

Serves 4

5 cups reduced sodium chicken or vegetable broth (if you don't have reduced sodium, use 3 cups broth and 2 cups water)

2 tbsp olive oil

3 medium shallots, minced

3 cups peeled butternut squash, 1 cm pieces

2 cups shitake mushrooms (caps only, so buy more than 2 cups), sliced about 1/4 cm thin

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1 cup arborio rice

1/2 cup dry white wine

1/2 cup finely grated Parmigiano-Reggiano cheese

Heat the broth in a saucepan, over medium high heat. Reduce the heat to keep the broth warm but not simmering.

Heat the olive oil in a wide, deep skillet. Add the shallots; cook, stirring, for about 1 minute. Stir in the squash and mushrooms; cook, stirring, for 5 minutes.

Add the thyme, salt and pepper, cook for 30 seconds.

Add the rice; stir until translucent, about 1 minute.

Add the wine and cook, stirring until almost absorbed by the rice, about 1 minute.

Stir in 1/2 cup of the hot broth at a time, cooking over gentle heat (just over low heat), stirring constantly, until all the liquid has been absorbed. Continue adding 1/2 cup of broth at time, stirring at all times, until all the liquid has been absorbed, and the rice is creamy and tender. This will take about 30 - 40 minutes. You may have broth left, or you may run out - if so, use hot water to finish it off.

Remove from heat and stir in the cheese.

Finocchio al Forno

My husband and I can get into mini battles of the words over vegetables vs. meat. I think, secretly, he is scared I will turn our family into a plant eating, meat substituting kind of family. His fears are not without validation, as I have spent a few years of my life without animal products, and could do it again in a heart beat. The look on his face as I attempt to reassure a meaty future is not overly convincing, so I am going to put it out there for the world to read - a written guarantee of steak, barbecue chicken, and even sausages - however never without an accompanying vegetable! (I did win a little portion of this argument though, listen up all you who need to convince your other halves to finish the 'green stuffs' on their plates: We could live on vegetables and grains alone, and be super healthy, but give us meat only, we may lose a few pounds, sure, but we probably will suffer some sort of heart failure amongst many other organ problems.) So there you have it. It's all about balance - which seems to be the way my husband and I often conclude with agreeing to disagree.

If you are anything like me, which you probably aren't but bare with me, you may get kicks out of putting a new vegetable on the dinner table once in a while. If it wasn't for this, carrots and broccoli could easily be the end of it in my home, mostly because I seem to be the only advocate! I personally am still working on turnips and brussel sprouts, but am excited to discover how wonderful they are when roasted in small bite sizes along with a medley of other options (thanks, Aunt Jean!). This past weekend I bought fennel. Mmm fennel. It's something I ate once in a while growing up in Europe, and fennel tea is what toddlers drink instead of juice over there. Fennel is quite mild in flavor and texture, which really does make it an ideal option for kids. It has a natural sweetness to it as well, with a slight licorice taste - what's not to love? And to top it off, fennel also aids digestion, which can be helpful for so many of us grown ups.

Finocchio al Forno (Caramelized Fennel)
serves 4

2 large fennel bulbs
6 tbsp (90 ml) extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper, to taste
1/2 cup dry bread crumbs

Rinse the fennel. Cut off and discard the long stalks.
Cut the bulbs into eighths.
Preheat oven to 450 F (230 C).
Drop the fennel into a pot of boiling salted water and cook for about 5 minutes or until just fork tender. (This simply gives it a head start to cut down on roasting time.) Drain and dry completely with a clean kitchen towel.
Spread in a roasting pan and drizzle with olive oil (don't be shy now!), then top with grated Parmigiano, salt and pepper, then bread crumbs.
Roast in the preheated oven for about 30 minutes, until caramelized and a nice golden color.

Mamma Mia!

I am thrilled to finally be working with my new cook book, David Rocco's Dolce Vita. (I happen to have a pet dog named after this guy...) This does leave me a bit distracted from my pro books, but when is there a better time in the year than the dead of winter to eat healthy comfort food, which is even doable on the weekend?! This menu makes me want to get in the kitchen and COOK, but it's after bed time right now so it will have to wait, at least until tomorrow afternoon. Many of the recipes in this book simply list ingredients - no amounts, hardly any directions. Instead a little blurb explains the desired result, the aura of the dish if you will. And then it's all by feel, by knowing what you want out of your food. Here's what we'll be enjoying this week:

Risotto Spinaci di Orsala (Spinach Risotto)
with Pork Sausages and Salsa di Porcini (Porcini Sauce)



Salsa Bolognese with Spaghetti (Meat Bolognese)
Finocchio al Forno (Caramelized Fennel)



Lenticchie con Pancetta (Sauteed Lentils with Pancetta)
Baby Greens with simple Vinaigrette
Tomato and Basil Bruschetta



Crocchette di Patate (Sesame Crusted Potato Croquettes)
Baby Greens with Mustard Vinaigrette



I am also making a semi-hard Doughnut out of flour, sugar, olive oil, white wine and aniseed, called Ciambelle. A doughnut that just might be good for you...! European desserts in general are a lot less sweet than they are here. In Italy they like to dunk their cookies in coffee or wine, rather than smother them with frosting. Either way, dessert is dessert, it is meant to be an indulgence, and we like what we like.

After the holidays...

You know what I love about cooking? You can never out cook yourself, and you will never ever run out of new things to learn or taste. Food can bring back memories, evoke new ones, bring comfort or excitement. You can learn about a culture by the meals they enjoy, and can make new friendships that surpass any language or religious barrier solely by exchanging your passion. I love that my 'hobby' is a life necessity, and so even though it often feels like luxury to savor a bite of a perfectly roasted chicken or a carefully hand dipped chocolate, I need to eat each and every day and that will never end. I can make it as exciting or as boring as I want to. I can nourish my body and my soul at the same time. I can bond with friends, share some of myself with them and make someone feel super special. The best thing of all, is that simple but good quality ingredients pretty much carry themselves, so even if my skill is not that of a top chef, I can let the food sing on it's on and it won't let me down.
Speaking of simple food, it is something I look forward to after a week of feasting on roasts and turkey and perhaps a little too many sweets. So last night I cracked open a box of frozen spinach, sauteed it and added a Bechamel sauce. This is then scooped over perfectly cooked spaghetti and topped with a soft sunny egg, which when cut into oozes it's yellow into the spinach and creates a creamy sensation.

Sunny Side Two Cheese Spinach Spaghetti
Serves 4

Spaghetti, about 4oog
1 tbsp plus 1/4 cup butter
1/2 small onion, finely minced
3 cloves garlic, minced
1 box frozen chopped spinach, thawed (I pop it into the microwave for a couple of minutes, then squeeze excess water out - don't worry about getting all of it, sauteing will take care of the rest)
1/2 tsp salt
1/2 tbsp dried basil (or 1/4 cup fresh, chopped, if you have some on hand)
pinch nutmeg
1/4 tsp white pepper
1/4 cup flour
1 1/2 - 2 cups milk
1/4 cup finely shredded hard cheese, like Parmesan or Romano
1/4 cup plain cream cheese
salt and pepper
4 eggs

Bring a large pot of salted water to a boil and cook pasta for four people. Drain, rinse and set aside.
On low heat, melt 1 tbsp butter in a large saute pan and add the onion. Gently saute without allowing it to brown, 2 - 3 minutes. Add garlic, saute another minute.
Turn heat to med-high, add spinach and 1/2 tsp salt. Cook, stirring often, until evenly wilted and most of the moisture has evaporated, about 5 minutes.
Add basil, nutmeg and white pepper.
Stir in flour, incorporate completely.
Slowly add milk, a little at a time, stirring constantly, adding enough to achieve a creamy consistency.
Remove pan from heat. Stir in hard and cream cheeses, until melted.
Adjust seasonings with salt and pepper.
In a separate saute pan, on med-high heat, cook eggs in a little hot oil for a couple of minutes, until whites are solid but yolks are still runny. I lightly salt my eggs as they cook to bring out just a little more flavor.
To serve, swirl some spaghetti on a plate, top with a scoop of creamed spinach and the egg.

And next time someone asks you what you make when you need something quick, don't say frozen pizza, say Two Cheese Spinach Pasta!