Comfort Food

photo from 101cookbooks.com

A few nights ago I decided to make one of my new go to easy meals. I love the simplicity in making it, and the creamy, chewy, wholesome goodness that you are left with in the end. Plus, I have discovered that I love barley. I do not think that I will ever make traditional risotto again, not that I really made it to begin with. My mom found the recipe last year on 101 Cookbooks, my favorite, and I have made it numerous times since. I hope that you all enjoy it and love it as much as we do!

Meyer Lemon Risotto

I used tatsoi, left over from this weekend's market, as the green in this recipe but feel free to experiment with other greens (chopped chard, spinach, arugula, etc). The recipe calls for 6 cups of stock/water. This can vary quite a bit depending on your pot and the grains, but you are likely to need between 4 1/2 - 6 cups. Sometimes I like to throw in a handful of chopped Meyer lemon segments in for added flavor and texture, but be sure to remove all the seeds.

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 shallots, chopped
3 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups lightly pearled barley
1 cup good quality dry white wine
6 cups light vegetable stock (or water)
Grated zest of 4 Meyer lemons (more to taste if you like)
1/2 cup Parmesan cheese
1/2 cup crème fraiche (or sour cream)
3 big handfuls of greens, chopped
Handful of toasted pine nuts, for garnish

Heat the olive oil in a large, heavy saucepan over medium heat, then add the onions, shallots, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the onion begins to soften.

Add the barley to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of water or stock, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don't scorch. You will know when the barley is cooked because it won't offer up much resistance when chewing (it will, however, be chewier than Arborio rice).

When the barley is tender remove the pot from heat. Stir in the lemon zest, Parmesan, and crème fraiche. Taste and adjust - add more salt if needed, more lemon zest. Then stir in the greens. Garnish with toasted pine nuts and a dusting of extra Parmesan before serving.

Easily serves 4 to 6

From 101 Cookbooks

Creat Your Own Cookbook

I am so excited about this new site that I found via another one of my favorite food blogs, well really my favorite food blog. The blog is 101 cookbooks and an amazing resource. Heidi's food is amazing, and she published her first cookbook earlier this year and it is where I go to first for recipes these days.

So the new find is TasteBook.com, this site is just so great. It enables the user to create their own hard bound cookbook. You can choose from ones that have already been compiled, Heidi has one, which is great and made up of her favorite recipes from her past years of blogging. Or, you can create and publish your own family recipes and upload photos to go along with them, I think this is such a great gift. When you purchase a cookbook you receive 100 recipe credits, much like in itunes if you purchase a gift card. You can then edit already created books, so that you are only receiving recipes that you want. The site is also paired with epicurious.com and you can search through their data base of 25, 000 recipes. The book is made so that you can take out, and insert recipes as you need. So when you order a book you do not need to use all of your credits as once, you can order them as you need or find them. I cannot wait to create my own and give it as gifts...


Also, JP received a really lovely voice mail from his Dad yesterday that he shared with me and it was really uplifting, heart warming, and gave us a little wedding cheer that we needed. I just wanted to share that tid bit, because it really meant so much to us.

We hope that everyone is having a good and cheery holiday season. Ours has not been that crazy yet, but in saying that, we have plans every night from Wednesday to Sunday... and it just keeps going from there.