I've become pretty enthusiastic about kale, to the point where I got this t-shirt for Christmas as a joke (though I wear it often with pride). Vince isn't completely convinced, but one batch of kale chips was enough to get Alexa onto my side too. It makes it's way into soups and stews pretty often, and into my lunches as massaged kale salads, but I've been looking for more side dishes to use it in.
This kale and scallion fried rice was a great side for teriyaki salmon. It came together quickly, and the earthiness of it balanced the sweetness of the teriyaki and the richness of the salmon perfectly. The leftovers were perhaps even better warmed up and topped with a runny poached egg and a few dabs of Sriracha. If you're not a fan of kale yet, this is a nice way to sneak some in.
Kale and Scallion-Fried Brown Rice
adapted from the The Kitchen Daily
What's in it:
1/2 lb kale, stems discarded
1 1/2 Tbsp vegetable oil
2 cloves garlic, finely minced
5 scallions, thinly sliced
2 1/2 c cooked brown rice
1 Tbsp soy sauce
How to make it:
Chop the kale into bite-size pieces. Cook the kale in a deep saute pan with 1/4-1/2 cup water until tender. Drain the kale and squeeze out the remaining water when it's cool enough to handle.
Wipe out the pan, then heat the vegetable oil over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.
While cleaning out the fridge the other day, I came across an unopened block of smoked Gouda from Wisconsin, and it has become a little bit of an obsession. I've had it on grilled cheese sandwiches with bacon and apple slices, cubes of it stirred into roasted tomato soup, and with apples and grapes as an afternoon snack. It's creamy and rich, with just a hint of delicate smoke flavor. I have to admit I'm a little sad that my regular trips to Wisconsin are at an end, since it means my access to high-quality, inexpensive cheese is now severely limited.
When I was trying to come up with other ways to use my prized Gouda, risotto came to mind, since it's delicious in it's own right, but also makes a great canvas for whatever other flavors your heart desires. Earthy mushrooms and salty bacon always go well with Gouda, and spinach provided some color and freshness. There is a lot of cooking something, then setting it aside, but the recipe makes up for that by needing just a single pan.
Smoked Gouda and Spinach Risotto with Bacon and Mushrooms
adapted from Cooking Light and Mary Ellen's Cooking Creations
What's in it:
6 sliced of bacon, diced
2 c sliced cremini mushrooms
5 cups chopped spinach (about 5 ounces)
1 tablespoon butter
2 shallots, finely diced
2 garlic cloves, finely minced
1 cups Arborio rice or other short-grain rice
1/2 c dry white wine
3 1/2 c less-sodium chicken broth
1 c shredded smoked Gouda cheese
How to make it:
In a deep saucepan, cook the bacon over medium-high heat until the fat is rendered and the bacon begins to crisp; set bacon aside. Remove all but about a tablespoon of the bacon fat, reserving it for later. Add the mushrooms to the pan, stirring to coat with the bacon fat, and cook until golden-brown, about 8-10 minutes, then season with salt and pepper. Set the mushrooms aside as well (I just use one big plate for all of the "set-asides"). If the pan is dry, add a couple of teaspoons of the reserved bacon fat back to the pan, then add spinach a handful at a time until it's all wilted, seasoning lightly with salt to draw out water. Set that aside too.
Melt the butter in the same saucepan, add any remaining bacon fat, and then add shallots and garlic, cooking until just softened and fragrant, about a minute or two. Stir in the rice, and cook until the grains become translucent, about 2-3 minutes. Pour in the white wine, scraping up any brown bits from the pan surface. Let the wine cook off, and when the rice looks mostly dry, pour in about a half cup of the broth. Allow it to simmer, stirring often. Continue to add the broth in half-cup portions, still stirring often.
When the rice is done, stir in the reserved spinach, half the bacon, and 3/4 cup of the cheese. Serve the risotto topped with mushrooms, garnished with the remaining bacon and cheese.
On my last few trips to Seattle, I've had lunch at Cafe Bengodi in the Pioneer Square area. Every time I go there, I pretty much have to just point to something on the menu with my eyes closed when it's my turn to order. Every choice looks delicious- pizzas, panini, pastas, risottos, all of them with simple, fresh ingredients that are put together in wonderful combinations.
One thing that always catches my eye before I'm distracted by something else (carbonara! caramelized onions!) is their risotto with saffron, tomatoes, pancetta and sausage. With it still on my mind weeks after my latest trip west, I had to try to make it myself. Armed with a vague description from the menu and the basic risotto directions from the container of rice, I added it to our weekly menu.
I have no idea if this is how Cafe Bengodi's tastes, but this was amazing. Rich and creamy, with some spice from the sausage and brightness from the tomatoes, and depth from the saffron and pancetta.
Saffron Risotto with Pancetta, Tomatoes and Sausage
Serves 4
What's in it:
1 tsp. olive oil
2 oz. pancetta, diced
2 links hot Italian sausage, removed from casings and broken into small pieces
1 small onion, diced
2 garlic cloves, minced
1 cup arborio rice
1 14.5 oz. can of diced tomatoes, drained
pinch of saffron
3-4 cups chicken or vegetable broth
2 Tbsp. heavy cream
1/2 cup shredded parmesan
2 Tbsp. finely chopped parsley
How to make it:
Heat a large sautee pan over medium-high heat. Add the olive oil, then add pancetta when oil is hot. Cook pancetta until crisp, and remove from pan to paper towel-lined plate. Add sausage to the pan, and cook until browned and cooked through. Remove to a lined plate as well, reserving the drippings in the pan.
Add onions and garlic to the pan with pancetta and sausage drippings, and sautee until onions become translucent. Add rice, and cook until the rice also becomes translucent. Add diced tomatoes to the pan, and rub saffron between your fingers to break it up as it is added as well. Stir to combine well.
Pour in 1 cup of the broth and bring to a simmer, stirring constantly until liquid is absorbed. Continue adding broth 1/2 to 1 cup at a time, stirring nearly constantly, until rice cooked to your preference.
Lower heat, and stir in cream and parmesan. Return sausage to the pan and stir into the risotto. Serve hot, garnished with pancetta and parsley.
