Month: June 2014

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6.17.2014 | TI8

TUESDAY I ATE

Breakfast: Grapenuts with cranberry juice

Lunch: Turkey and cranberry sandwich from Specialties

Afternoon snack:  Chocolate chip cookie

Dinner: Leftover risotto and salad from the garden

Dessert: Experimental double chocolate chip pinenut cookies. Oh, and some apricot pie. With ice cream.

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6.16.2014 | TI8

MONDAY I ATE

Breakfast: Grapenuts with cranberry juice

Lunch: Leftover Corn and Tomato Risotto

Afternoon snack:  Just a little bit of candy. Coke Zero.

Dinner:  Pizza and salad at a friend’s house. I confess, I like gourmet pizza with interesting stuff on it, but sometimes I also like to steal a slice of pepperoni from the kids’ box.

Dessert: A couple of Buckeye’s (chocolate peanut butter balls) our friend brought from Ohio.

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Corn and Tomato Risotto

Originally found this recipe in The Joy of Cooking and it quickly became a favorite. But then, what with one thing and another, it dropped out of the rotation. The ingredients here are pretty similar, but over time I’ve changed the order of operations and really sped things up.

One of my favorite risotto tips I got from my brother. He currently tests missiles or something else he can’t talk about, but once upon a time, he was a line cook in one of those really fancy restaurants at a resort with a celebrity chef’s name on the door. One day, cooking there, he was gently massaging the stock into the risotto 1/2 cup at a time the way everyone says you’re supposed to do, when a more experienced chef walked by. That guy laughed at him and said “watch this” then dumped all the stock in gave it a stir and told him to walk away. Sure enough, 15 or 20 minutes later, it tasted just the same. A bunch of stirring at the end gets the starch mixed in, but meanwhile, you’re free to prep the later ingredients instead of stuck at the stove. The one thing to watch out for is to make sure it doesn’t run out of liquid before it’s tender… the rice will burn and stick to the pan, and that’s no fun.

Print Recipe

Corn and Tomato Risotto

Quick and simple risotto recipe with a bright, fresh taste. Corn and ripe tomatoes give a summer flavor to the rich rice.
Prep Time30 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 -8

Ingredients

  • 5 cups chicken stock
  • 2 tablespoons butter
  • 1/2 cup scallions white part only finely chopped
  • 1 1/2 cup arborio rice
  • 1 cup white wine
  • 3 ears corn
  • 1 cup diced tomatoes
  • 2 tablespoons fresh basil chopped
  • 1 lime juiced
  • dash salt

Instructions

  • Put the chicken stock on to simmer.
  • Heat the butter in a large skillet (one with a lid) until it foams and subsides. Add onions and saute until softened. Add arborio rice and saute for a minute or two. Add white wine and simmer until reduced.
  • Pour about 1/2 of the chicken stock into the saute pan. Stir well to mix it in. Then put the cover on (you can also skip the cover, but then you have a bit more evaporation) and leave it to simmer for about 10 minutes while you prep some other stuff.
  • Speaking of prepping other stuff... Cut the kernels off the corn (should be about 2 cups). Take 1 cup of kernals and puree in the Cuisinart. Maybe give the rice a stir and make sure it's not scorching. Add more broth if it's mostly absorbed.
  • Cut up the tomatoes, add with the basil and the lime juice. Throw in a dash of salt.
  • Check the rice. Again, might need to give it some more broth and a quick stir. If it's starting to soften a bit, throw in the pureed corn. Pop the lid back on and simmer for another 5-10 minutes.
  • When the stock is well absorbed, taste to make sure the rice is tender enough to eat. Then stir in the rest of the corn kernels and the tomato mixture. Season with salt and pepper.
  • Serve topped with Parmesan cheese.
Posted on

6.14.2014 | TI8

SATURDAY I ATE

Breakfast: Waffles (from The King Arthur Flour Baker’s Companion). Just to clarify, when a recipe says “tsp” that means teaspoon, not the big one… um, and in case you’ve ever wondered, tripling the baking powder and baking soda in a batch of waffles make the dough look like there are hagfish fighting in the bowl. Surprisingly, they didn’t run all over the waffle iron, but they were pretty flabby.

Morning Snack: Apples with peanut butter

Lunch: Sandwiches (leftover chicken)

Afternoon snack:  Chips and Salsa

Dinner:  Yuki Kato’s famous secret flank steak.

Dessert: Mocha Tart. Props to Suzanne for taking it in stride when the tart slid off the seat in transit and got a big divot in it.

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6.13.2014 | TI8

FRIDAY I ATE

Breakfast: Half a doughnut from Donut Savant (thanks Jim, for being an awesome coworker and recognizing that some Fridays need donuts.

Lunch: Leftover pizza

Afternoon snack:  Mocha Fredo from Pete’s

Dinner:  Grilled Buttermilk Chicken from Sunset Magazine. Green beans and little roasted potatoes. Lots of good cheer with the Kato-Reillys

Dessert: Seriously amazing chocolate cookies from Seriously Bittersweet

Posted on

6.11.2014 | TI8

WEDNESDAY I ATE

Breakfast: Orange juice

Lunch:  Turkey sandwich at a work meeting.

Afternoon snack:  Brownies and cookies at the meeting.

Dinner: Several dishes at La Cheval. Vietnamese-inspired food. Very tasty. Not sure if it was expensive or not.

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6.9.2014. | TI8

Breakfast: Shredded Wheat and grapefruit juice.

Morning snack:  Apple.

Lunch:  Grilled cheese sandwich, cucumber slices.

Afternoon snack:  Apricot pie.

Dinner:  Leftover Thai food.

Dessert:  Leftover birthday cake