So, let’s see. This is my first post on Garlic & Sapphires. I am really enjoying the book so far. I got really into it quite early and blew through the first 100 pages or so. It’s been sitting on my nightstand waiting to be read for the last week and a half though, not gonna lie (did you see the part about 5 classes? Yeah.). So I’m hoping to get through some more of it sooner rather than later, because I’m really enjoying it. It’s definitely quite different from our last book, but interesting and a completely different point of view.

So the first recipe I came across was Ruth’s cheesecake. Well, no offense to Ruth, but sorry. My cheesecake is awesome. It’s the only one my husband will eat, and I’m not about to mess with what he calls perfection. So that recipe was out, immediately. I kept reading and came across something I’ve been dying to make… risotto. A little backstory on this part of the book- Ruth decided she was going to review Le Cirque restaurant. She went in complete disguise, as the “unknown diner.” The treatment she received from a supposed 4 star restaurant was appalling. Servers were rude, inconsiderate, and treated her like she didn’t exist. And her food was pretty crappy, from the sound of it. Not something I’d want if I was spending $40 on a plate of risotto. She returned later as herself, no disguise, and in a packed restaurant with people waiting forever, she was greeted by the owner, “The King of Spain is waiting at the bar, but your table is ready.” Well, needless to say, this visit was all bells and whistles and the finest of everything. She still took a star away. Good for her. She took a lot of shit for that review and taking away that star, but I love a woman who doesn’t give a shit and tells it like it is.

Anyway, so she talked about her adaptation of Le Cirque’s Lobster Risotto. She mentioned being a lobster snob (as am I) and refusing to do lobster at home where so much of the lobster would go to waste. Now, she also “demands” that you use homemade chicken stock. Well, sorry lady, but a 2 year old does not allow for that kind of time or energy. I bought chicken stock. It tasted fine. If you have the time, go for it. If I had some more time, I might try to do that next time, but for the first attempt, I was happy. She also replaced the rosemary in the dish with saffron. I used rosemary. I had it at home, and it was yummy.

But, for my first attempt, I was pleasantly surprised. I made it last night for dinner, with some shrimp that was sauteed in garlic and olive oil. It was really delicious. Madeline loved it, so that was a plus in my book. Brett ate his reheated and he said it was awesome. Thumbs up for me… he’s my own food critic, and can be a pretty snobby one. I attribute that to the amazing palette he has – he can taste such subtle differences that it’s a pretty awesome gauge when I make a flawless dish. So, here you go -

Risotto Primavera

You need:
1/2 pound asparagus
5-6 cups homemade chicken stock*
1/2 teaspoon saffron strands, crumbled**
3 tablespoons butter
2 tablespoons olive oil
1 medium red onion, diced
1 smallish carrot, diced
2 small zucchini, diced
1/2 teaspoon salt
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup thawed frozen peas
1/2 cup Parmigiano cheese, plus extra for table
salt and pepper to taste

Then you should:
Cut the tips off the asparagus and set them aside. Dice the top half of the stalks (discard the rest) and set the diced asparagus aside.
Bring the stock to a steady simmer in a saucepan. Remove 1/4 cup, add saffron (*I used rosemary, which is fine) and set aside.
Melt 2 tablespoons of butter with the olive oil in a heavy-bottomed saucepan. Add the onion and cook for about 6 minutes, until it’s golden.
Add the carrot and cook for about 5 more minutes, followed by zucchini, diced asparagus and 1/2 tsp salt and cook for 5 minutes more.
Add the rice and stir until it’s completely coated with the oil. Add the wine and cook, stirring until it has evaporated, about 3 minutes. Now slowly add simmering stock to cover the rice and cook, stirring, until it’s evaporated. Repeat this, adding, stirring, evaporating, for about 20 minutes. Then add asparagus tips, peas (I didn’t use them), and the saffron (rosemary) stock and cook for another 5-10 minutes, until the rice is soft on the outside and still has a bit of a bite at the center. Add a few more spoonfuls of stock, remove pan from heat, and add the remaining 1 tsp of butter and the cheese.

Serves 4.

Ok, so I didn’t use the peas. Honestly, I forgot they were in the recipe when I was food shopping. Oh well. Like I said, I used rosemary instead of saffron and I used store-bought stock. It was delicious. It was a great consistency and I plan on warming some up for lunch today. It would serve 4 people as a big side dish, kind of like an appetizer size of meal. Brett and I had hearty portions with our shrimp, and Madeline had a mini bit of it. I have enough left for probably 2 sides for us for dinner tonight, if you want to gauge it that way.

So, I hope it’s less than a few weeks until I’m back with more from the book. Fingers crossed!! Happy cooking!

As many of you may know, I just recently started working (go me), after all too many career changes and YEARS in school. I do enjoy my work very much, however I have yet to make it over the “what do you mean I wont be home by 3 Oclock” hump. Since Matt and I have been married, I have essentially cooked dinner for us almost every night (barring weekends when we usually head to the restaurants). And I have thoroughly enjoyed this. The truth is I’m a bit of a homebody. Most of my days revolve around 2 things, what I will eat for lunch and what I will  eat (make) for dinner. Since I started working, this has all gone out the window and sadly been replaced with delivery. Last week, after a hell of a couple of days (my dog, grandmother, and mother ALL had surgery! everybody is fine…except for my stockings, but that is another story)  I decided to try and seek Matt’s help and Giulia’s epicurean guidance to be able to make a quick meal. I opted for the veal cutlet and salad from early on in the book, remembering that it looked like a cinch to make. Matt headed to Trader Joe’s for requested ingredients (veal) and Matt returned sans veal and with “chicken tenders”. Please be advised, Matthew clearly looked for veal, but TJ’s did not have any. This might be a good time to mention that meat in general kind of makes me want to barf. I was vegeterian for all too many years, and when i did start eating meat again, Chicken was the first down the hatch…and first to make its way back up. Not a great combination with “chicken breast tenders”. Giulia’s recipe called for veal or chicken cutlets..oh well this would have to do.

My next hurdle was frying. I bake with butter and oil all of the time, however, for some strange reason, actually saying I will “fry” something seems unhealthy. Sure, 1/2 pound of butter in my cookies could be seen as good for you fat, but throw it on the stove with some meat, and that is unhealthy. I was so stressed out though, and sometimes, you just need some trans fat! I did wind up breading and frying the cutlets according to Giulia…and it was well worth it. I did doctor  it up a bit, but it was very crisp and suprisingly light. I am making it again this evening (with real chicken cutlets) and some garlic spinach.

Giulia’s Breaded Cutlets

2 Eggs, lightly beaten, seasons with salt

3/4 C. bread crumbs seasoned with salt, pepper, and 1 Tbs. Parsley (I actually used italian style bread crumbs)

1 pound this cutlets

2 Tbs. Olive Oil

1 Tbs Butter

Lemon

Put the eggs in a wide rimmed bowl and put the bread crumbs on a plate. (I added a little but of milk to the eggs). Dip the meat into the eggs and then into the breadcrumbs.

In a skillet heat the oil and butter until melted and bubbly. Add the breaded cutlets and cook approximately 4 minutes on each side. You may have to do this two times. Refresh the trans fat in the pan if necessary! Pat cutlets with a paper towel and serve!

I made this with a really easy Spinach.

1 Bag baby spinach (pre cleaned is easiest)

4 cloves sliced garlic

1 shallot, sliced

1 tbs each butter and olive oil (the butter is so not necessary but sooooo good!)

salt and pepper

Heat olive oil and butter in a pan until bubbly. Add garlic until slightly browned, add shallots and let cook until soft and a bit carmelized. Add spinach, salt and pepper until spinach wilts. Enjoy!

I am making this again tonight, it was so perfect. If you want to be healthier, you can eliminate all butter, use three egg whites and skim milk for the eggs, and whole wheat bread crumbs.

So many of Giulia’s relationships reminded me of my own. There was my first boyfriend, who I felt so safe with but was also very not in love with. There was my second rebound boyfriend who broke my heart (not once, not twice, but three times)..each time by, get ready for it…not calling me. Yup, after several months, he would just stop calling me, I have taken to calling him A$$hole, and had I read Giulia previously probably would have sent some good ol’ Fuck You Cakes his way! (Instead I chose vodka). Then there were the more short term relationships that just kind of left me like “huh”?, and were perhaps the most frustrating…hence my contempt for Lachlan. Prior to meeting my husband, I had seriously stopped dating. I was so intent on fulfilling my own happiness. I cooked for myself, I ate by myself…with good dishes (and good wine) and really began to appreciate being “an independent woman”. I have done many things independently from living alone, to backpacking through Guatemala, to going to the movies. And I certainly appreciated each of those things. I was amazed when I met Matt how easily it was to enter a more “domestic” role after living so independently. I often wonder if I was fooling myself being happy as a single person. I continue to wonder if the most important ingredient in this life is love? And if so, does it need to be romantic love? Then there are also times, where I actually miss the quietness of my own kitchen, making a meal for one. Sure entertaining is great, but there is also a simple pleasure in caring for yourself. Being with one person is wonderful, but there are also bittersweet transitions, like an end to my meals for one, or changes in family holiday traditions, or total control of the remote control. However, not being in a relationship is also bittersweet. It is a continuous struggle for me personally to maintain by commitment to very feminist values while enjoying the very domestic tasks I love. Given all of that bitterness, I am all for blanching bitter stuff out of what I can! Enter, “broccoli di rape”.

2 Lb. Broccoli di Rape (or Broccoli Rabe)

Salt

2 Tbs. Olive Oil

2 cloves garlic minced

1/8 Tsp. Hot red pepper flakes

Place a Large Pot over High Heat. Arrange a bowl with water and ice. Trim the tough stalk from the broccoli di rape, and when water begins to simmer add salt and then broccoli. Blanch for 3 minutes, then place in ice bath.

Heat Olive Oil in a large skillet over medium heat, then add the garlic and hot pepper. When the garlic is golden drain the broccoli, squeeze out excess water, and add to the skillet. Lower the heat and cook for about ten minutes for crunchy broccoli and twenty for soft, add some water if necessary.

I didn’t get to take a picture of this, but trust me…it was phenomenal. I did not have ice, so I wound up doing a “cold water” bath, which was kind of silly since the water just warmed from the blanched broccoli. I also used a lot more garlic (like 12 cloves) and 2 Tbs. butter/2 Tbs. Olive oil. I cooked for 15 minutes and it was the perfect consistency…not too crunchy but not too soft. And, it was not bitter at all…now if we could only get the bitterness out of relationships…

In the few months I’ve had Giulia’s book, I Loved, I Lost, I Made Spaghetti, I’ve made a few recipes from it, and posted them on my other blog. Most recently the “Morning After Pumpkin Bread” (which was a massive hit). I’ve also made the “Fuck You Cupcakes” (which were also a big hit- not only because of the bourbon frosting, but both despite and because of the name) and the “Healthy Penne” with broccoli (which I had to use ziti for because I thought I had penne, and did not). I made a variation of the “Italian Grilled Cheese for Teenage WASPs” this week as well. Every recipe was met with praise, and it made me happy, because I enjoyed the book so much and it gave me an excuse to continue trying recipes from it. And now I’m really glad that the other girls are enjoying it and getting as much out of it as I have!

In terms of relationships (which, in case you haven’t realized.. the book is about), I admittedly don’t have a huge span of different experiences. Since the age of 17  I’ve had two long-term relationships. Yeah, two. That’s it. Two relationships in the past 11 years. One pretty solid, and one pretty not solid. Obviously the solid one is the one I’m in now, 6 & ½ years and going strong. The rocky one was the other one, 4 & ½ years on and off (*ahem* mostly off) with more drama than a Gossip Girl episode- but what else can be expected from a high school “romance”? I was a different person altogether in that relationship; we were kids, we were selfish, we were still in school (both high school and then college) and we had different priorities. If you told me back then I’d be overjoyed at receiving a Kitchen Aid mixer from my boyfriend for my 27th birthday, thrilled to get a collection of Watkins extracts as a stocking stuffer for Christmas, or that I’d have not one, but two cooking blogs… I would’ve laughed my ass off and called you insane. And then I would’ve went to a bar and spent my paycheck on cocktails and spent my time for the rest of the night on the phone arguing with someone who shall remain nameless. Nowadays it’s completely different. I haven’t had an arguement on the phone or otherwise in so long I can’t remember. My family loves him, I love his family, we’re a perfect fit. And that’s awesome. Without that balance and presence in my life, I don’t know if I’d be the little punk rock Betty Crocker I am now.

Don’t get me wrong, I always baked and cooked with my mother for holidays. We made struffoli and sugar cookies and magic bars and gingerbread and big meals. And she always cooked dinner. I just didn’t do it for myself, unless you can consider heating up a microwave dinner, making Velveeta shells & cheese, or eating Totino’s Pizza Rolls with a side of white cheddar Smartfood popcorn “cooking.” I was missing out on so much. I see that now. There’s nothing wrong with cooking for one. And while I never would’ve done that before, I’ve become much more domesticated now, and while I love that… just because I’m domestic doesn’t mean I’m domesticated. I love cooking for people, I love hearing how fantastic a new recipe is, I love impressing my mother (an excellent baker and cook herself) with something I’ve made, or seeing people do that “Oh-my-god-this-is-so-good” eye-roll thing when they sink their teeth into something I made. I love when Jay gets excited because I’m making broccoli lasagna. But I’m still selfish: I also do it for me. I enjoy food so much more now. I appreciate it so much more. And I just enjoy creating things, which I guess goes back to me being an artist. I love kneading dough, cutting potatoes, frosting cupcakes with a new Wilton tip on my pastry bag. I love making things from scratch. I love seeing nothing turn into something. I guess it’s like a sculptor with clay or when I painted; you have a canvas and some paints that are just there, and then when you’re done you have a painting that tells a story or makes people happy (or sometimes sad). Cooking is very similar. It evokes emotions and brings back memories and comforts you and sometimes challenges you. I could spend all day and night in the kitchen making tons of food and not be tired of it. The clean-up, now that’s another story.

One of my favorite things to make is roast chicken. It’s really simple practically fail-proof, yet it’s really delicious. You just put it in the oven and let it go, how easy is that? So since Thanksgiving week was going to be a busy one for me, I knew an easy meal to make would be this “Real Estate Roast Chicken”; a meal Giulia makes when waiting for a call from a listing agent about an apartment she wanted.  She didn’t get the apartment, unfortunately. But a nice roast chicken makes everything better. Right? It’s like comfort food. Stick-to-your-ribs food. Especially with some potatoes. And who doesn’t like potatoes? Crazy people, that’s who.

What I like to do is cut up some potatoes (in slices, not too thin ’cause they’ll burn or get like potato chips, not too thick or they won’t cook enough), and slice some carrots and onions, and put them around the chicken in the roasting pan. Then I sprinkle a little olive oil and pour about a ½ cup white wine over them, and some salt (and pepper if you like) and just let it cook with the chicken. When you flip the chicken or baste it, just give them a little turn over so the bottom potatoes have an opportunity to be on top for a bit. Then when you take it out, you have an automatic side dish that takes no extra cooking time and doesn’t create an extra pot or pan for you to wash. Just use a slotted spoon to scoop it out. Ta-da! You could also use fingerling potatoes or baby red potatoes if you like, just use ‘em whole. You can also add whatever seasoning/herbs you like to them. But I like ‘em simple, myself- just salt & a dash of pepper.

Real Estate Roast Chicken

• 1 (3- to 4-pound) chicken
• 2 tablespoons soft butter
• Salt
• Freshly ground pepper
• 1 lemon
• 3 garlic cloves, peeled and crushed

Preheat oven to 375° degrees.

Rub the chicken with butter, season generously with salt and pepper, squeeze the juice of the lemon over it, and stuff the cavity with the lemon rinds and garlic. Place on a rack breast side down in a roasting pan; roast for 30 minutes. Then turn breast side up, baste with pan juices, and roast for another 20 – 30 minutes, until the breast is golden and the juices that run from a pierced thigh are clear.

Yields: 2 servings.

My chicken was a bit bigger, so it cooked for longer and served more. And was it ever delicious. I usually, when I roast chicken, use the lemon/garlic way of seasoning it, and I love it. If you’ve never tried it; try it immediately.