Tomato-Basil Risotto with Roasted Red Pepper

To download a copy of the recipe for Tomato-Basil Risotto with Roasted Red Pepper, click HERE.

I recently had the good fortune of attending a gathering of friends who love to cook. Some are professionals, some devoted home cooks; all contributed their talents (and, being human, no doubt a bit of competitive spirit too) to a spread of good food more expansive than any banquet I could imagine. One of the many great dishes there was a delicious shrimp risotto that reminded me of two things: that I really love risotto, and that it has been far too long since I’ve made it. Today’s recipe corrects that.

Risotto, for anyone not familiar, is a rich and highly addictive rice dish with a unique, al dente yet creamy texture. That texture, without which risotto is just not risotto, comes from the fact that it is made from any of several special short-grain rices that readily absorb liquid and release starch, instead of the long-grain rice used in most other rice dishes. The other essential part is the constant stirring (and occasional agitation of the pan itself) necessary for the rice to release its starch. Once started, the preparation of risotto is not usually something you can walk away from to let cook on its own. (For that reason, good mise en place – having everything measured, chopped, etc., before you start – is especially important here.) If you give the preparation the attention it deserves, you – and your family or guests - will be amply rewarded.

Within the basic risotto structure - rice, onion, garlic, oil or butter, wine and parmesan – many treatments are possible, This recipe is for Tomato-Basil Risotto with Roasted Red Pepper. It’s shown in the photo above topped with cornmeal-crusted codfish nuggets and surrounded by marinated grilled zucchini and yellow squash. (The fish is based on a recipe posted here previously; if you’d like a copy of that recipe, just let me know and I’ll be happy to send it. The grilled, marinated vegetables are from a recipe published by Bobby Flay in his “Grilling for Life” cookbook. It generally consists of grilling the vegetables, then marinating them.)

Hope you enjoy this take on an Italian classic! This recipe makes four servings.

Begin by warming 4 cups of vegetable broth in a saucepan over low heat.

While the broth is warming, roast a red bell pepper on the stove burner. After the entire skin is blackened, wrap the pepper in foil and set aside to steam in its own moisture. When it has cooled enough to handle, cut the roasted pepper into small pieces and set aside.

At this point, you’ll want to check your e-mails, go to the rest room, or do anything else you might otherwise be tempted to do while the risotto is cooking. The Risotto Show is about to start, and it’s performed with no intermissions!

Put 2 Tbsp of olive oil in a sauté pan and sauté the one small onion and 4 garlic cloves, all finely chopped, over medium heat. (I used a red onion just because it was what I had on hand, but any preferred kind of onion will work.)

When they are cooked through, add one cup of Arborio rice (not regular long-grain rice!) and cook for 2 – 3 minutes, stirring constantly to coat the rice lightly in the oil.

Add ¾ cup of dry white wine (Chardonnay or similar) to the sauté pan and cook until the liquid is absorbed, stirring constantly.

Increase the heat to medium-high. Add ¼ cup of chopped, fresh basil and 1 Tbsp of fresh thyme.

Immediately after, add the broth, ½ cup at a time, stirring occasionally and waiting till the liquid is absorbed before adding more.

When all the broth is absorbed, add a 14.5 ounce can of diced tomatoes (very well drained but not rinsed) and the roasted red pepper. Cook long enough to heat through.

Add ½ cup of fresh grated parmesan.

Stir until combined, and add salt and pepper to taste. Serve immediately.

To download a copy of the recipe for Tomato-Basil Risotto with Roasted Red Pepper, click HERE.

Enjoy! And please come back next week for another delicious, family-friendly recipe. Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Zuppa alla Pizzaiola (Pizza Soup)

For a cookbook style copy of the recipe for Zuppa alla Pizzaiola, click HERE!

I’m not sure what made me think of using pizza as an inspiration for a delicious soup, but whatever it is, I’m glad for it. And if you try Zuppa alla Pizzaiola (Pizza Soup), I think you will be too.

Should anyone think we’re just tossing a pizza into a blender at high speed, have no fear. Zuppa alla Pizzaiola is a full-bodied tomato soup, seasoned in the style of pizza sauce, and filled with finely chopped sausage, mushrooms and green pepper, or whatever other “toppings” you like. It’s topped with pizza crust croutons and melted pizza cheese (think French Onion Soup), with more of the sausage, mushrooms and green pepper on top. It’s one hearty meal.

Some Cook’s Notes before we begin.

• The recipe gives step by step instructions for making the pizza crust croutons from scratch. If you prefer to use a store bought dough, that’s ok too.

• Speaking of pizza dough, this recipe makes about one-and-a-half crusts. You’ll only need the half for the croutons; store the remainder for later use in making a fresh pizza. Why are we making more than we need? Simple: this amount uses one packet of yeast; making less would mean dividing the packet into a part you’ll use and a part that will end up getting thrown away because it’s not enough to make anything. I’d rather see it get used for something.

• The “toppings” in this recipe (which are used both to fill the soup and to top the cheese) are sausage, mushrooms and green pepper. There’s no real reason for those particular toppings, except they're what I like on a pizza. Feel free to substitute whatever toppings you like. (Ok, almost whatever toppings you like: even if you’re from California, I’m begging you not to do that pineapple thing.)

 This recipe makes four meal-size servings.

First, let’s make the pizza crust for the croutons. (If you’re using a purchased dough, just skip this step.)

In a small bowl, whisk one packet of yeast (1/4 ounce) into 2 cups of 110-degree water. Add ½ teaspoon of sugar, then whisk in ¼ cup of olive oil.

Combine 1-1/2 pounds of bread flour and 1 tablespoon of salt in a large bowl and mix well. Add the yeast mixture and mix just until sticky dough forms. (It's important to mix the dry ingredients before adding the yeast mixture; direct contact with the salt will kill the yeast.)

In a mixer (using the dough hook) or by hand on a floured surface, knead the dough for about 5 minutes. If necessary, add a little more flour to make dough smooth and elastic.

Place the dough in an oiled bowl, covered with oiled foil or plastic. Allow to rise on the kitchen counter until at least doubled, about an hour. (When doubled, the dough should hold the indentation when poked with a finger.)

Begin preheating the oven to 500 degrees.

When the dough has risen, cut it into a 1/3 portion and a 2/3 portion. Wrap the 2/3 portion to freeze or refrigerate for later use in making a pizza. Place the 1/3 portion on a baking sheet that has been dusted with corn meal.

Stretch the dough out until it is about ¼” thick.

Bake for 11 minutes, turning the pan around in the oven half-way for more even baking.

Now let’s make the pizza crust into croutons. (If you’re using a purchased dough, this is the step you’ll start with.)

Preheat the oven to 250 degrees.

Brush the crust lightly with olive oil on both sides and cut into crouton cubes, ¼” to ½“on a side. Place the cubes on a baking sheet.

Bake for about an hour until the croutons are crisp. Set them aside till ready to use.

Next comes the soup:

Chop 1 large carrot, 2 stalks of celery, 1 medium onion, and 4 cloves of garlic.

Heat ¼ cup of butter substitute and ¼ cup of olive oil in a soup pot on medium-low heat until the butter substitute is melted.

Add the carrot, celery, onion and garlic, along with 1 bay leaf. Cover and cook for about five minutes. (Don’t let onions color.)

Add two 28 ounce cans of crushed tomatoes, three cups of tomato puree, 2 teaspoons of dried basil, 1-1/2 tablespoons of sugar, and ¼ teaspoon of chili powder. Mix until combined, and simmer covered for 30 – 40 minutes. Stir occasionally, until tomatoes and onions are soft and broken down. (While the soup is simmering, prepare the toppings as described below.)

To make the toppings:

Finely chop 1 green bell pepper, 12 ounces of turkey sausage (with the casings removed), and 8 ounces of sliced mushrooms. Place in a sauté pan with 1 tablespoon of olive oil, and sauté until cooked.

To finish the soup:

Begin preheating the oven to 450 degrees.

Remove the bay leaf, and puree the mixture with an immersion blender.

Add salt and pepper to taste.

Mix the toppings into the soup, reserving 6 Tbsp of the toppings.

Place the soup in a bowl, and top with croutons.

Cover the croutons with cheese.

Sprinkle 1-1/2 tablespoons of the toppings on top of the cheese.

When all the soup bowls have been prepared, bake for a few minutes until the cheese is melted. Serve hot.

For a cookbook style copy of the recipe for Zuppa alla Pizzaiola, click HERE!

Serve this with a salad on the side, and you’ve got a meal your family will love. (A bag Caesar salad, as seen in the photo at the top, works fine. You’ve just made fresh soup; give yourself a break on the salad.)

I hope you enjoy making, and eating, Zuppa alla Pizzaiola. And that you’ll stop by again next week for another great-tasting home-cook tested recipe! Till then, stay well, keep  it about the food, and always remember to kiss the cook. ;-)

Chianti Sauce

A warm welcome to new follower Shenae!

In our last episode, we made a tasty no-cook, all-purpose tomato sauce. Today, we’ll use the sauce as one of the key ingredients of a Chianti sauce that’s great anywhere you might use the Vodka Sauce that inspired it. (The photo at right is similar to the one in last week’s tomato sauce article- sauce on fresh pasta, topped with baked flounder - except the plate in the foreground is topped with the Chianti Sauce. For comparison, the plate in the background has the tomato sauce.)

If you’ve ever made Vodka Sauce, you know that while it’s simple to make, it requires a bit of patience; the cream needs to be added slowly so it doesn’t separate and ruin the sauce. Chianti Sauce is similar, using Chianti in place of vodka, and substituting fat-free half-and-half in place of the traditional cream. (As a general rule, I’ve found that if you’re cooking creamy things but want to make them reduced-fat, fat-free half-and-half is your friend.)

This recipe makes about 3 pints of sauce. You’ll be making it in a pan on the stove-top, so be sure the pan you use is deep enough to contain all the ingredients.

Warm 2 tablespoons of olive oil in a deep pan. Saute 1 tablespoon of diced onion and 1 tablespoon of finely chopped garlic until the onions are transparent but not brown.

Remove the pan from the heat and add 1 cup of Chianti. (The mixture won’t usually flame up, but if it does, it’s ok. The flames will stop in short order.) Put the skillet back on the stove and cook till the volume is reduced by about half.

Reduce heat to low. Add 2-1/2 cups of tomato sauce (either the one from last week’s recipe or any other) and stir to combine. (I also added fresh mushrooms to mine at this point, but feel free to leave that out if you so desire.)

Ok, here where the patience part comes in. Whisk in 1 quart of fat-free half-and-half slowly, adding it no more than ¼ cup at a time, and stirring constantly to keep the half-and-half from separating. As you add each bit of the half-and-half, be sure to blend it into the sauce completely before adding the next bit. (Adding the entire quart should take at least 10 minutes.)

After all of the half-and-half is incorporated and the mixture just starts to bubble, add 1 cup of grated parmesan cheese and 2 tablespoons of chopped rosemary.

Cook the sauce over low heat, stirring constantly for about 25 minutes, until the sauce is the desired consistency. Add salt and pepper to taste, and you’re ready to top your favorite dish and serve.

And don’t forget to pour yourself a glass of the remaining Chianti. No sense wasting it, you know!

As always, if you’d like a cookbook-style, notebook ready copy of this recipe, ask and it shall be sent!

See you next week with something special, for someone special. Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Easy No-Cook Tomato Sauce

The original plan for this week was to publish my Chianti Sauce recipe. However, since that sauce, like the traditional vodka sauce that inspired it, begins with a finished tomato sauce, it seemed appropriate to offer first the tomato sauce I used, and to continue next week with the recipe for converting it to Chianti Sauce.

Should the mention of home-made tomato sauce conjure images of standing over a large pot of bubbling liquid with a wooden spoon for a couple of hours, you're in the right place. With great pleasure, I offer you this recipe for an Easy, No-Cook Tomato Sauce.

If you love watching cooking shows on television as much as I do, you may have noticed a couple of recent trends that (it seems to me, anyway) are related:

• High level chefs and cooks are increasingly making the point that we’ve let making good tomato sauce become a lot more complicated than it has to be.

• Even in this age of high-tech electric kitchen gadgets, the humble (and, let me be sure to mention, inexpensive) food mill remains one of the greatest pieces of kitchen equipment you can own, especially if you like making sauces and soups.

A food mill, for the unfamiliar, is something like a colander, except it has a manual crank device that forces food through the holes. It’s a delightfully low-tech piece of pureeing equipment that has one significant advantage over its cousin, the food processor: a food mill naturally filters out the solids after the liquid has been squeezed out. (You can also use it for tasks like ricing potatoes and forming spaetzle. Try doing either of those with a food processor.)

This recipe makes about one quart of a tomato sauce I think you’ll find so delicious you won’t believe how easy it is to make.

After grating one medium carrot and chopping 2 stalks of celery, set aside 2 tablespoons of each for later use. Combine the remaining carrot and celery pieces with 1-1/2 tablespoons of chopped onion, 6 cloves of garlic, one 28 ounce can of crushed tomatoes, two 6-ounce cans of tomato paste, 2 teaspoons of dried basil, 1-1/2 tablespoons of sugar and and ½ teaspoon of chili powder in a non-metallic bowl and put through a food mill. (If your food mill has more than choice of orifice plate, use the plate with the widest holes.) Scrape the underside of the orifice plate into the milled mixture. Discard the remaining solids in the bowl of the food mill.

Add 1 tablespoon of olive oil to the milled mixture and stir till combined. Add salt and pepper to taste, then the sauce rest for at least 30 minutes before using. When you add the sauce to your dish, garnish with some of the reserved celery and carrot mixture. (In the photo at the top, the sauce was used on hand-made pasta and topped with baked flounder.)

As always, if you prefer a cookbook style, notebook-ready version of this recipe (or any other Kissing the Cook recipe), ask and it shall be given!

Now that you have this easy, delicious tomato sauce, visit again next week for how to turn it into a very special Chianti sauce! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Enjoying a Cold One

In the summertime, there's nothing like relaxing with something cold and refreshing. Since some folks don't hold alcohol very well (which is code for, since I don't hold alcohol very well), I often rely on the delicious, tomatoey tang of the classic cold soup from Mexico (where they really know what a hot summer is), home-made gazpacho. If you've had good gazpacho, you know just what I mean. If you haven't, well, today's your lucky day. (This also addresses a promise I made after last week's post to write about something that is both low-fat and not heavily burdened by carbs.)

The recipe, which makes four meal-size portions or six to eight appetizer size portions, follows. As you'll see, the overall approach involves dividing the chopped vegetables into thirds, one of which is pureed to a fine consistency, the second of which is ground to a slightly larger, coarser consistency, and the third of which is used in its basic chopped state without being pureed at all. The resulting combination of textures adds a wonderful dimension to the tasty tartness of the basic soup. The only thing that would make it even better would be to top it with fresh, home-made croutons, so we will. (I have to get some carbs in there, you know.)

The recipe, as you would expect, involves a lot of tomatoes. I use fresh, since this is primarily a summer dish and it's easy to get - or even grow - good tomatoes. (I've never made this with canned tomatoes, but if you do and it works, let me know!) For this reason, a couple of special notes about the tomatoes are in order.

First, I like to use plum tomatoes. In addition to having a delightful taste, their oblong shape makes it easy to seed them by cutting them in half; round tomatoes need to be cut into quarters for seeding. That may not make much of a difference if you're using five tomatoes, but if you're starting with five pounds of tomatoes, as you do with this dish, a few seconds saved on each tomato quickly add up. (If this reminds you even a little of that oft-told story of why a certain famous cartoon mouse has four fingers on each hand instead of five, it's not coincidental. That's where I got the idea.)

Second, you'll note the recipe calls for the tomatoes not only to be seeded, but also peeled. For any readers who are new to peeling tomatoes, it's easier than it sounds. The trick is to blanch them in boiling water for about a minute; once they cool off enough to handle, you'll find the skins remove easily. (I like to quicken the process by blanching the tomatoes in batches of three or four; while each batch is blanching, there's enough time to take the previous batch out of a cooling bath (think blanch-and-shock) and peel them before the newly blanched batch takes their place in the cold water.

A third special note, this one about the red onion you'll be using. Red onions have great flavor but tend to have a nasty bite. You can decrease the onion's bite, while still keeping the flavor, by soaking it in water for five minutes prior to using.

Enough talk...let's make some gazpacho!

As with most things involving tomatoes, use non-metallic bowls.

Begin by peeling and seeding five pounds of tomatoes as described above. When they're done, cut them into bite size pieces. Place the pieces into a pot, slowly bring to a boil, then lower the heat to a simmer. After simmering the tomatoes for 15 minutes, stirring often to prevent them from sticking to pot, press them through a food mill (or let them cool and then crush them with your hands), putting the juice back into the pot and keeping the tomato meat for used later in the recipe. Boil the juice for about five minutes, stirring often.
    
While the tomatoes are cooking, combine in a large bowl 1 chopped red onion; 1 peeled, seeded and chopped cucumber; 1 seeded and chopped green or red bell pepper; and 2 chopped stalks of celery. Separate about one-third of the mixture and put it aside. To the remaining two-thirds, 2 tablespoons of chopped, fresh cilantro;2 tablespoons of chopped, fresh chives; and the tomato meat you put aside earlier. Then add 2 minced garlic cloves, 1/4 cup of red wine vinegar, 1/4 cup of olive oil, the juice of 1 lime, 2 teaspoons of sugar, 4 teaspoons of salt, 2 teaspoons of fresh-ground black pepper, and 1 teaspoon of hot sauce.

Mix all these ingredients well and divide that mixture in half.

Using a food processor, finely puree one of the halves and coarse-puree the other half. Once that's done, combine them with the chopped vegetables you put aside earlier, add the tomato liquid you heated, and mix until everything is combined.

You're just about done! Just put hot mixture into a non-metallic storage container, cover tightly and refrigerate overnight to let the soup cool and the flavors blend.

Of course, you'll also need croutons to go with your new gazpacho.

To make the croutons, put 4 roughly chopped cloves of garlic into 1/2 cup of olive oil. Let it rest for as long as possible, to give the garlic a chance to infuse the oil. (If you do this before you start the gazpacho as noted above, the garlic will have time to infuse the oil while you're processing the tomatoes.)

While you're preheating your oven to 250 degrees, brush both sides of three or four slices of firmly-textured bread with the garlic-infused oil. Cut the bread into squares about 1/2" on each side, and spread them out on a baking sheet. Bake for 45 minutes to an hour until the bread is at the desired level of crispness, turning the baking pan half-way through to heat the croutons evenly. When they're done, sprinkle them with fresh parmesan, put in a sealed bag or container, and store until you're ready to use them to top your gazpacho!

For a cookbook style, notebook-ready copy of this or any other recipe from this site, just drop me a line and I'll get it right off to you.

Thanks for visiting! Till next week, stay well, keep it about the food, and always remember to kiss the cook. ;-)