A basic and versatile risotto recipe with salt cod

Good friends, good times. Cooking for my family and friends... it is what I enjoy most! A good recipe for a get together? A risotto!

So Italian... I make risotto with starchy rices like arborio and carnarolli that result in a creamy and rich texture and these rices can be easily found in any grocery stores. Once you learn how to make the basic recipe for risotto, you can start playing around with ingredients you have in your kitchen like vegetables, mushrooms, aspargus, sun-dried tomatoes and meats, seafood, sausage, cheese, herbs etc.

The secret to making creamy risottos is to add the hot stock one ladleful at a time and cook slowly, stirring constantly, waiting until the liquid is almost completely absorbed before adding more. This way the stock gets absorbed and releases the arborio's starches.

 Sometimes I top the cooked risotto with grilled or sauteed shrimp. Since we eat a lot of rice here in Brazil and rice is stir-fried first, making a risotto is just like adding an elegant touch to everyday rice.

I like to use salt cod and desalt it in advance.


Salt cod risotto
2 cups arborio rice
1 onion, diced
1/4 cup white wine
2 garlic cloves, chopped
4 tablespoons extra virgin olive oil
1 tablespoon canola oil
8 cups (2 liters) stock (vegetable, chicken, fish - I prefer vegetable stock)
1/2 teaspoon saffron powder

10 oz (300 g) salt cod (bacalhau), desalted and flaked

1 tablespoon butter

Toppings:
Fresh parsley or thyme
3 oz (90 g) Parmesan, freshly grated

1) Bring 8 cups of stock to a boil - keep it in a separate boiler.

2) In a large pan (or wok) with a heavy bottom, heat olive oil and canola oil over low heat and sauté onions until translucent, not brown. Then, add garlic stirring until it releases its flavor. Add rice and stir to toast  approx. 5 minutes. Once toasted, add white wine stirring with a wooden spoon until it is absorbed. Add saffron.

3)  Start adding stock one ladle at a time, wait for the rice to absorb the liquid before adding the next ladle, stirring constantly for about 15 to 20 minutes, then add the salt cod and cook for another 5 to 10 minutes. Add the butter. Stir to combine. Serve immediately with chopped parsley or thyme and grated parmesan cheese sprinkled on top.

How to desalt salt cod and rehydrate it: Soak salt cod in cold water for 24 to 36 hours and change the water 6 times.

Shrimp risotto - just add shrimp instead of salt cod, or add both.

Bolognese Polenta - Grow Your Own # 7

Polenta and pizza: two magic words! Travel anywhere in the world, even if you do not speak the language, and these simple words will put food on your plate. So, to celebrate the end of the cold season in the Northern hemisphere and the beginning of possible colder days here... I couldn't think of anything more comforting than the traditional italian dish: a Bolognese Polenta!

My mom used to make a lot of polenta when we were kids, like chicken polenta soup, fried polenta as appetizer and even a very soft sweet polenta which we had for breakfast or dessert.


My contribution to this month's Grow your own event at Andrea's blog has basil from my indoor garden. My dad makes sure I never run out of basil, he always sends me basil seeds and also dried basil!

Ingredients for hard polenta - from my mom's kitchen
1 cup yellow cornmeal or instant polenta
4 cups water
1 1/2 teaspoons salt
2 cloves garlic, grated
2 tablespoons onion, thinly diced
2 tablespoons canola oil

Directions
1) Combine the cornmeal and 2 cups of cold water into a large bowl and whisk, this will avoid lumps forming.

2) In large sauce pan, sauté onion over medium heat until translucent, add garlic and sauté 1-2 minutes more, until fragrant, do not brown. Add the remaining 2 cups water, boil, add salt and gradually stir in the polenta and water mixture.

3) Let the polenta and water simmer stirring frequently with wooden spoon to prevent sticking. It will take about 15 to 30 minutes until it's very thick, or 5 minutes if using the instant polenta. If it is too thick, add more water.

• You know the polenta is ready when it pulls away from the side of the pan.

4) Grease a baking dish or ramekins with butter. Add the polenta. Let it stand a few minutes. Spoon your favorite sauce. Garnish with grated parmesan cheese, chopped parsley and fresh basil leaves.

• The polenta will be creamy if you eat it right away and very firm for your next meal or if you let it set for 15 minutes while you make the topping.

Bolognese Sauce

1 tablespoon extra-virgin olive oil
1⁄4 cup finely chopped onion
2 garlic cloves, peeled and chopped
1⁄4 cup shredded carrot
1⁄2 lb (250g) Italian smoked sausage, cubed or grated (remove casings)
1 lb (500 g) ground meat, preferably chunk
1 can (14-ounce/500g) peeled, crushed tomatoes with the juice
(or 1 can (6oz/180g) tomato paste)
1/2 cup dry white wine
1 cup milk
1/8 teaspoon ground nutmeg
Fresh basil leaves
Chopped parsley
Salt and freshly ground black pepper

Directions
1) In a large sauce pan, heat extra-virgin olive oil. Add the onion and garlic and sauté over medium heat until the onions are translucent.

2) Add carrot, sausage and sauté for 5 minutes. Raise heat to high and add the ground beef. Break up any large lumps and cook until meat is no longer pink, about 6 minutes. Add parsley, basil and nutmeg.

3) Add the milk and let it simmer gently stirring frequently. Then add the wine, let it simmer until it has evaporated, add the tomatoes and stir throughouly. Cook over medium low heat until the sauce thickens, for at least 1/2 hour. Check for seasoning. Serve hot over the polenta and sprinkle with Parmesan cheese.

Romeo and Juliet - a sweet pizza for my Valentine

It's Valentine's Day in many countries, but here... What are you making for your sweetie, neighbor or friend?

Here's a sweet pizza I made, with guava paste and cheese, a common combination found in many latin countries and known here as "Romeo and Juliet." The name might have come from the famous play by Shakespeare, but the idea is that "cheese and guava paste" make an irresistible and perfect combination.

Also, Portuguese has two genders for nouns, so Cheese is masculine and Guava is feminine. A language peculiarity that makes Portuguese a beautifil language but very confusing for English speakers who have a hard time trying to figure out the gender of things.

My contribution to "A heart for your Valentine" event. If you would like to participate, please find the instructions here.

To make the Romeo and Juliet pizza:
1 recipe for personal pizza
1 can guava paste cut into cubes
cream cheese, white cheese or mozzarela

Cover the pre-baked pizza with the cheese and the guava paste and bake in preheated oven until cheese and guava paste melt.

Guava and guava paste

Game night with Arugula and Sun-dried Tomato Pizza!

For football fans or not... There is nothing like homemade pizza to please everyone! Set up a table for personal pizzas with pre-baked pizza crust, different toppings, olive oil, herbs and a no-cook tomato sauce. The do-it-yourself pizzas will sure please everyone and the cook can score a touchdown too, fixing the pizza crusts in advance!

My contribution to the Game Night event that Mansi at Fun and Food is promoting.

Pizza dough
1 package active dry yeast
1 cup warm water (about 105 °F/40°C)
1 teaspoon sugar
1 teaspoon salt
2 1/2 to 3 cups all-purpose flour
2 tablespoons olive oil

1) In a mixing bowl or food processor: dissolve yeast in water and add sugar. Let stand for 5 minutes, then add the flour, salt, and oil and beat or process until smooth.

2) Knead: on a floured flat surface for about 5 minutes, until smooth.
(This step can be skipped if using a food processor).

3) Cover and let rise: in a warm place until doubled. It should be ready in 30 to 60 minutes. (Make the pizza sauce below while the dough is rising.)

4) Roll out: break the dough in half, or in the amount of personal pizzas you want to make. Roll out using a rolling pin to flatten it out to about 1/4" (0.5 cm) thick. Run the pin over the dough once or twice, flip over and roll it again to make it even (use a plate to cut out a round shape). Transfer dough to a lightly greased cookie sheet, prick several times with a fork.

5) Pre-bake: at 425 °F/220°C for 6-8 minutes.

6) Add toppings: Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

My toppings suggestion: fresh tomato sauce, mozzarela or goat's cheese, oregano - cook a few minutes in the oven. Remove from oven, place arugula and sun-dried tomatoes on top - these last two ingredients do not need to be cooked; sprinkle coarse salt and pepper over the pizza. Enjoy!


For skillet pizza:
Instead of baking, heat a non-stick skillet over medium heat, cook each round 2 minutes per side or until lightly browned. Add toppings, cover with a lid and cook for another 2 to 4 minutes.

No-cook fresh tomato sauce
3 ripe tomatoes, cut in half
1 teaspoon extra-virgin olive oil (evoo)
1/2 teaspoon salt
1/2 teaspoon sugar
oregano, fresh basil leaves, black pepper and garlic powder to taste

1) Grate tomatoes: use a coarse vegetable grater over a bowl, grating as close to the skin as possible (flesh down, do not grate skin, discard it).

2) Mix together grated tomatoes, oregano, basil, salt, sugar, pepper and garlic powder.

This recipe makes a great fresh tomato sauce for any pasta.

Baked Macaroni and Cheese - World Pasta Day

Are you a pasta fan? October 25th is World Pasta Day, a day to celebrate the most globalized and beloved food in the world. Well, to be honest, my kids could have pasta every day, and we actually have it once or twice a week. I fixed this Baked mac & cheese on a Sunday as it is an easy one-dish meal and it takes you out of the kitchen fast, allowing you more quality time with the kids and family on such a lazy day.

The UNFPA is the organization responsible for the activities to promote Pasta in the world, you can learn more here.

If you would like to participate, Verena is hosting this year's event. To join the fun, fix a Pasta dish, take a picture and post it in your blog on Thursday, October 25th, 2007. Link back to her announcement in your post, and eventually to the roundup.

Send an email to worldpastaday(at)gmail(dot)com including:

- Your name
- Blog name and your blog’s URL
- Recipe name and the post’s URL
- Your location and country

Submissions can only be accepted until Thursday, October 25^th, 2007.

Ingredients for the Baked Macaroni and Cheese
Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained (I used mini penne)
4 tablespoons butter
1 small onion, chopped
1/4 cup all-purpose flour, (spooned and leveled)
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
1 1/4 cups shredded (5 ounces) yellow cheddar cheese
1 1/4 cups shredded (5 ounces) white cheddar cheese (I used mozzarella)
8 ounces (250 g) ham, diced into 1/2-inch pieces
8 ounces (250 g) bacon, diced and cooked to a light brown
2 slices white sandwich bread or 1 cup panko breadcrumbs

Directions:
1) Preheat oven to 375 °F (180 °C) degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart (4.5 liters) heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

2) Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3) Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.

3) In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Note: You can make mini mac & cheese. This recipe makes enough to fill eight 12-to-16-ounce baking dishes or ramekins. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.



Recipe from the book: Everyday Food: Great food fast - Martha Stewart

Tomato and Grilled Bread Salad - Panzanella

I have been testing recipes from the book Everyday Food written by Martha Stewart. With nice photography, the recipes have enchanted me because they are simple, healthy, delicious and preparation takes only a few minutes. Over the years, Martha has presented us with handy hints for crafts, decor, sewing, and cooking, all with the help of her wonderful crew. Her shows, books and magazines increased my interest for the American cuisine. When I got the book "Everyday Food" from a friend I soon realized the recipes were a real treat to my family. Oh, sorry, this is not a review, I just happen to like the book.

The first recipe I am going to share with you is the Panzanella, a Tuscan rustic salad with a taste of Italy.

Panzanella

1/2 pound country/italian bread, cut into 3/4-inch-thick slices
2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces

For the dressing:
1/4 cup olive oil
1 tablespoon red-wine vinegar
Salt and pepper

1) Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.

2) In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with the dressing. Toss to combine, and serve.

More ideas:
- You can improvise, adding onions, black olives or anchovies.
- I usually serve the dressing on the side. This time I also fixed some ginger vinaigrette.