pistachio, swiss chard & kale risotto

There's only so many salads I can take. And I love salads. But sometimes, I just need my greens in another way. Like pesto, or blended into brownies (you'll never know if you still use butter and sugar... I swear it!) This becomes even more true as I start to pull out my wool socks, wool hats, and my down coat. I need greens even more, but they even have to warm me up from the inside out, in a soulful kinda way. My all-time favourite risotto is risotto milanese (with saffron), but it isn't exactly full of healthful vegetables, or really anything healthful at all. But it is just so divine.... This risotto with pistachio's, swiss chard and kale, uses the same techniques, but it takes these super-green veggies to give it a wolloping punch. These vegetables aren't exactly ones I want to eat in a salad everyday, but they sure are good with a bit of rice, butter, and cheese. This is especially good for those, who would never eat these greens otherwise! When I suggested we have risotto for dinner, and asked Jeff which kind he would like; he immediately stated, "pistachio". Pistachio it is. Pistachio, Swiss Chard & Kale Risotto 1 cup arborio rice 2 tbsp butter 1/2 cup white onion 1/2 cup dry white wine 1 liter chicken or vegetable stock 1 bunch kale 1 bunch swiss chard 1/2 cup shelled pistachios 1 cup parmigiano-reggiano chèvre (optional) salt, to taste 1. Finely chop the onion. 2. In a food processor, combine the kale, swiss chard, and pistachios with 1/4 cup water, for approximately 10 seconds. Scrape down the sides with a spatula, and pulse for another 5 seconds. 3. Add the stock to a sauce pan, and heat on medium low. 4. In a deep-sided sauté pan, heat one tablespoon of butter on medium heat, until it begins to bubble. Add the onion, and sauté until soft and transcluent, not allowing it to brown. 5. Add the rice to the sauté pan, and stir until well coated with the butter. 6. Add the dry white wine, and stir until evaporated. 7. Add a ladle of the soup stock to the rice mixture. Stir, and allow the mixture to cook down before adding more stock, only one ladle at a time. 8. Before the last amount of stock is added, add the kale, swiss chard, and pistachio mixture. Add the remainder of the stock. 9. Remove the pan from heat, and gently stir in the parmigiano, and the remaining tablespoon of butter. Season to taste. 10. Serve immediately, with a spoonful of fresh chèvre for extra creaminess.
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cinnamon & pistachio black quinoa

Simplicity is a virtue. Almost every aspect of our lives can be simplified if we think about it, and this never holds more true than in the kitchen. Cooking doesn't need to be complicated, time consuming, or require extensive exotic ingredient lists for every dish. Not only do my favourite dishes allow for a certain margin of fixable error, but also allow me to substitute ingredients ad hoc. Inevitably, there are only a few ingredients. The best dishes hardly ever contain more than three ingredients. The more I read, watch, and experience, the best things are truly basic and elemental in nature. Insalata caprese of tomatoes, mozzerella, and basil, a nearly holy trinity requires ingredient quality. Like a perfectly cooked steak. Not only is the cooking process important, but the cut and quality of the beef easily supersedes all else. Similarly, a gorgeous handmade pasta is truly rare, but contains only a few ingredients, which must be combined in correct proportions, and also worked together in a nearly magical way. Pasta such as this, needs only a simple sauce, if not just butter alone. Certainly, there are exceptions, but isn't there something to be said about the poetic beauty found in a combination of skills and ingredient quality? While I can't always find time to work out my frustrations in a golden-hued pasta dough, I can always try to highlight the flavour of foods by keeping ingredient combinations as simple as possible. Then I have a chance to truly savour the unique flavour of each ingredient, as simple and earthy as it may be. This dish full of healthy antioxidants, fiber, and protein. It works well as a side dish, or as a main salad for lunches. The cinnamon creates a slight exoticism, and I like to think about the travels of Marco Polo, and how exotic and unusual this spice must have first tasted to Venetians. Black quinoa is available at many health food and gourmet stores, although regular quinoa can also be used. Cinnamon & Pistachio Black Quinoa 1 cup black quinoa 1.5 cups of water 1 cup raisins 1/2 cup shelled pistachio's, roughly chopped 2 tsp cinnamon 1. In a medium saucepan with a lid, bring the quinoa and water to a boil. Once boiling, lower the temperature to medium-low, allowing the quinoa to continue to simmer for another twelve minutes. 2. Stir in the raisins, pistachio's, and cinnamon. Add a touch more water if necessary. Cook for approximately another three minutes. 3. The quinoa will be cooked when the rings around the middle are just beginning to loosen themselves from the rest of the grain, or cook to taste.
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Don't call it quits on this one

When there are those days when you think, "nothing could top this insanity, the world has reached a new pinnacle of absurdity," chances are you are correct. Who am I to argue? Some days you just want to quit. On days like these, I just try to find a way to cope. And while a bottle of a nice Syrah is often a good start, it needs to be followed by a bit of comfort in a bowl, followed by more Syrah. For me, this "day" is most often Friday, but a Monday will do just fine. It is mostly irrelevent, but when you really just need to feel like a little kid wrapped in a warm towel as you step out of the bathtub, this pasta dish is a good start. Finish with Syrah, my latest craze. This dish is for a day when "you've had it", as my Ukrainian Baba would say.

I am in a love affair with gorgonzola dolce. It is an Italian cheese, which is a bit younger and milder than gorgonzola. The texture is that of a young cheese, and buttery like a brie or camembert. At first it starts out smooth and creamy, and then it surprises you with a deep tangy flavour. It is fantastic with walnuts or pears. Use it just as you would many other blue cheeses, but it doesn't crumble. It is probably best used on anything in which it needs to be spread, or slightly oozing. More grocery stores are carrying it, but poke around at a little Italian shop for it.

I really can't fault pistachio's either. I know I shouldn't use the salted ones for cooking, but often I just can't help it. If I have them in the cupboard and I am moved to use them, so be it. I think they only nut tied for equal versatility is the hazelnut, but that is just me playing favourites. I love nuts. Just keep a few varieties in the freezer or fridge, and there are instantaneously multiple flavour combinations. Toasted or untoasted is just one more exciting option.

You're "Had It" Dinner:

Ingredients:
1 lb box of Barilla Tortiglioni
Coarse Sea Salt
2 tbsp butter
1/2 cup heavy cream
1/2 cup whole milk
200g or (approx.) 1/2 cup gorgonzola dolce
1/2 cup freshly grated parmigiano-reggiano
2 tbsp shelled and chopped pistachio's

1. Boil a large pot of water with 1-2 tbsp of coarse sea salt.
2. Meanwhile, melt the butter slowly in a sauce pan. Add milk and cream and bring to a simmer. Add half of the gorgonzola dolce and gently whisk. Add the parmigiano-reggiano. Reduce heat to low, and whisk occasionally. Requires approximately 10 minutes of cooking to a decent thickness.
3. Cook the pasta for about 10 minutes, at least 2 minutes less than indicated on the box. Strain.
4. Place the sauce into the empty pasta pot, combine with the tortiglioni, and the rest of the gorgonzola. Gently stir until the sauce has coated the pasta.
5. Plate and sprinkle with pistachios. Enjoy and unwind.

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