Sunday, February 20, 2011

Kohlrabi Risotto

4 cups of chicken broth, warmed
1/2 of Kohlrabi root, peeled, and chopped into bite size pieces (GBFood)
1 cup onions, chopped
2 Tablespoons olive oil, divided
2 cloves garlic, minced
7 oz. shiitake mushrooms, chopped (GBFood)
1 1/2 cups Arborio rice
1/2 cup white wine
1/3 cup 1/2 & 1/2
1 teaspoon salt
1/4 teaspoon pepper

1. In a 1.5-quart saucepan heat the chicken broth to warm, and keep warm over a burner throughout recipe. Do not boil.

2. In a large pot heat 1 Tablespoon of oil over medium heat. Add onions and kohlrabi, stirring to cook for 5 minutes. Add garlic and mushrooms cooking for 2 minutes. Add rice and rest of oil, stirring constantly for one minute. Add white wine and stir until all of liquid has evaporated. In 1/2 cup intervals, add chicken broth to rice, stirring constantly until liquid absorbs. Repeat this process until all of chicken broth has been used, about 45 minutes.

3. Remove from heat. Stir in 1/2 & 1/2, salt, and pepper. Let cool slightly and serve.

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Wednesday, February 2, 2011

Almond-Garlic Beets

3 beets, ends cut and roasted (GBFood)
1 head of garlic, roasted (GBFood)
1 Tablespoon of olive oil plus some for basting
3/4 cup whole almonds, toasted
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 Tablespoon lemon juice
1 Tablespoon balsamic vinegar
1 Tablespoon water

1. Set oven to 425 degrees. Line a jelly-roll pan with nonstick foil.

2. Chop the top 1/3 of garlic head and remove as much of the papery outside as possible. Over another piece of aluminum foil, baste the garlic with olive oil. Wrap the garlic up loosley, so that steam can ecscape from the top. Place the head of garlic and the beets on the jelly-roll pan and roast for about 45 minutes. Remove pan from the oven and let cool. Turn oven to 350 degrees, and toast almonds for 10 minutes, or until fragrant. Remove from oven and let cool.

2. In a food processor, blend almonds until they make a powder. Remove 5-7 (depending on how much you like garlic) cloves from their paper and add to the processor. Add salt, pepper, and cayenne, blending until combined. While food processor is running add the lemon juce, vinegar, and water through the top. This will make a dough ball inside the machine, just make sure to stir it around some so that everything is combined evenly.

When beets are cool enough to handle, peel skin from them and coarsely chop. Mix the almond-garic paste with the beets and serve warm.

Suggestion: Use the left-over roasted garlic as a spread on some fresh bread, or use as an ingredient to make dip.

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