Leek & Pea Risotto with Baked Chicken Drumsticks

Baked Chicken and Leek & Pea Risotto
Originally uploaded by Lisa Fagg

Tonight!
This was a kind of 'store cupboard' meal - chicken drumsticks from the fridge, seasoned, floured and roasted in olive oil and Leek and Pea Risotto. Yum. 

I confess I didn't feel 'up to' cooking this yesterday but today, it was a breeze. The risotto was made even more creamy by finishing the risotto with  3 tbsp double cream and 1 tbs butter.  The addition of the usual dollop of more parmesan cheese than was necessary at the very end didn't hurt, either... The risotto was very good with the chicken, and, well, I'd do this again...

Happy eating!

L
x

Cavolo Nero Risotto (Black Kale Risotto)

Kale Risotto
Originally uploaded by Lisa Fagg

What! O, what - to do with cavolo nero? These organic vegetables boxes; they do try us! Okay, so today, Steve suggested this - and we also got to use some leeks from LAST week... 

Risotto With Tuscan Kale 

Ingredients:

3 1/2 cups low-sodium fat-free chicken broth
3 1/2 cups water
1 teaspoon fine sea salt
3/4 lb Tuscan kale (also called cavolo nero or lacinato kale)
1 1/4 cups finely chopped onion
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1 1/2 cups Arborio rice (10 oz)
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano (3/4 oz)

Preparation:

Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard.

Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.

Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 - 2 minutes.

Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.)

Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth.

It was a fine risotto - we used this recipe (from the web - Gourmet magazine - Sept, 2002) and modified it by adding 1 sliced leek, after the onion had softened,  Later on we pureéd a portion of the kale after softening it and adding it to the risotto after it had softened a bit. That was a good idea as it prevented the risotto from becoming overwhelmed by the leafy kale and added colour to the dish, in general. The chopped kale and the rice were both 'al dente'. It was oh-so-very flavourful - and the flavours balanced very well. We had it with a salad of lettuce, radiccho and red onion.

Yum... E A T !!!
xxx L.

Polenta with Cavolo Nero and Sausage

Polenta with Cavolo Negro and Sausage
Originally uploaded by Lisa Fagg

And this week's organic vegetable box surprise was...? Cavolo Nero!! Ding-ding-ding! (What is it? "Col nero. An Italian cabbage with very dark, elongated leaves.") What to do with it?? Consult your friendly cookbook - which in my case was the River Cafe Cook Book Green.

The recipe I used was polenta con cavolo nero e salscicce (which I'll post later in the year, when time permits). The result was a (very!) green, creamy polenta that was garlic-y and cheesy without being too rich. The sausages I used went well with it - but I would probably use a more sage-y, spice sausage next time. I compensated for the lack of seasoning in the sausage by using the full amount of bay leaves recommended for 6 servings in our 1/2 recipe. I also added some smoked pancetta towards the end because I particularly like a smokey taste with such dark green cabbage-y vegetables (my Southern American roots shining through and through!). It was delicious, certainly.

The moral of the story is, as always, use your cookbook as a guide for your cooking and always (always) make your own personal mark on everything you cook.

Enjoy cooking!
xx

Quail Risotto

Quail Risotto
Originally uploaded by Lisa Fagg.

Mmmmmm! Boxing day. We went for a long walk in the Fens and finished up with a pint at the Blue Lion. As soon as we got home we started this... The recipe is from my new cook book, Francesco's Kitchen by Francesco da Mosto, a Christmas present from Steve. Very simple, very elegant, and very delicious.  It was lovely.

Tomorrow, duck with a prune and chestnut stuffing - and a day trip to Bury-St-Edmunds... And, maybe, rye bread! More later...
xx