So I just got back from a school reunion where my old friend Angelo kept going on an on about the fabulous Risotto that he makes and if we all go to visit him in Switzerland he will make it for us every day. After thinking about it all weekend, I decided I had to have some. So here goes.
1/4 cup olive oil
1 garlic clove, chopped
2 cups broccoli florets
2/3 cup dry white wine or chicken broth
Salt and pepper to taste
Heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, and salt and paper to taste. Simmer, uncovered, until broccoli is tender, about 6 minutes. Set aside.
1/2 small onion, chopped
3/4 cup uncooked Italian Arborio rice
2-1/3 cups chicken broth
Heat remaining oil in a large saucepan. Cook onion until tender. Add rice and stir until rice is coated. Add wine or broth; cook stirring constantly.
Heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.)
1 tablespoon lemon juice
2 tablespoons butter
1/4 cup grated Parmesan cheese,or more
Stir in the lemon juice, butter, ¼ cup Parmesan cheese and broccoli.
This time of year we, in the West, think of ginger in terms of Christmas and the Holiday season. Gingerbread houses, gingerbread men, ginger snaps and other delicious sweets. Ginger originally came from South Asia but is now used all over the world. It’s medicinal properties include easing: nausea, throat and nose congestions from colds, migraine and cramps, muscle and joint pain, and can even act as an aphrodisiac. In Burma they use it in a salad called gyin-thot, in Jamaica they make ginger beer.
Here is one of the many ways you can use ginger. I hope you like it!
Ginger Stir Fry
Mix together and set aside:
3 Tbsp soy sauce
1 Tbsp vermouth
1 Tbsp cornstarch
1 tsp sugar
1 lb beef sirloin steak, cut into 1/8″ strips
2 tbsp oil
2 large garlic cloves, diced
2 Tbsp fresh ginger, diced
1 green pepper cut into strips (and/or red pepper)
1 cup broccoli cut into small pieces
salt and pepper
1/4 cup stock
Add the beef to the soy sauce mixture and toss. Heat the oil in a large frying pan or wok. Add the beef, garlic, and ginger. Cook until meat is browned.
Add the vegetables and cook over high heat, stirring so they don’t burn. Season with salt and pepper to taste. Add the stock and cook another minute or two. Serve over rice with sesame seeds sprinkled on top. Don’t forget to cook the rice!