Volume 2 Issue 3 (March 2007)

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March 2007, Volume 2 Issue 3
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In This Issue:
Welcome to the March eFoodletter
Alan's Recipes of the Month: Cauliflower Soup with Turmeric and Hazelnuts; Porcini Walnut Risotto
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Welcome to the March eFoodletter

When I was little and we kids were succumbing to cabin fever, my Mum used to say, "Let's go look for signs of spring."

It was a rare chance to have some one-on-one time with her. The garden would be knee-deep in snow, but she knew where to look: close in to the house and in the protected corners - here a bit of green, there the first snowdrops...

As time went on, it became a ritual. Through the awkward teen years and the doubtful twenties, it was a way for her to tell us that she noticed, she cared and to look beyond ourselves and see that hope was there. As I grew up and moved away, I tried to time my visits home to coincide with a chance to go and look for signs of spring with Mum.

And eventually the roles reversed. She grew older. M.S. made her life more difficult. And every early spring, I had the chance to show her that I noticed, I cared and that hope was still there.

Spring blew into town on Monday. I so wanted to call Mum and tell her. But she's not here anymore.

Today Alan and I went for a walk. The snowdrops are out. Hope is everywhere.

May your days be filled with signs of spring.
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Alan's Recipes of the Month

Cauliflower Soup with Turmeric and Hazelnuts
Cauliflower soup is all the rage in the restaurants around here....and probably for good reason (the stuff stinks while cooking, but turning it into soup seems to tame it). You can garnish the soup with many things - pan seared scallops or shrimp (or just about any seafood), chopped chives or scallions, a fresh-grated tart apple, etc (got a favourite? let us know)

Ingredients
1 T Unsalted Butter
1 med Onion, chopped
2 t Ground Turmeric
1 t Curry Powder
1 med Head of Cauliflower, roughly chopped
2 c Good Chicken Stock, or water
3/4 c Hazelnuts, toasted and skins rubbed off
Salt and Pepper, to taste

Method
Melt the butter in a medium sauce pan over medium heat and then add the onion, turmeric and curry powder. Cook gently for 2-3 minutes, until the onion starts to soften.
Add the cauliflower and stir to coat in the spices. Cook for 4-5 minutes more, stirring occasionally, until the cauliflower starts to soften. Add the stock (or water) to just cover. Increase heat to medium-high and simmer until the cauliflower is cooked (soft and breaks apart easily).
Meanwhile, chop the hazelnuts in a blender or food processor until finely ground (careful not to overdo it - you don't want a paste - run the machine in short bursts/pulses).
When the cauliflower is cooked, add the hazelnuts to the pot and cook for 5 minutes more.
Puree the soup in the blender or food processor. Season with salt and pepper to taste. Can be reheated and served the next day.

Serves 4-6.

Porcini-Walnut Risotto

Ingredients
3 cups Chicken or Vegetable Stock (or water)
30 g Dried Porcini Mushrooms (about one ounce)

2 T Olive Oil
2 T Unsalted Butter
2 strips Smokey Bacon, roughly chopped (optional)
1 med Onion, finely chopped
2 cloves Garlic, finely chopped
1 c Arborio Rice
1/2 c Dry White Wine
1/2 c Roughly chopped Walnuts, lightly toasted
1 handful Spinach (optional), washed, stems removed and roughly chopped if the leaves are large
2 T Unsalted Butter
1/3 c Freshly Grated Parmesan, plus extra for serving

Method
Bring the stock to a gentle simmer and add the dried mushrooms. Reduce the heat to low and keep the stock warm.
Meanwhile, heat a medium-sized pan over medium heat and add the olive oil and butter (and bacon, if using). (If using the bacon, let it cook for 3-4 minutes.) Add the onions and cook until they begin to soften. Add the garlic and cook until softened. Add the rice and stir to coat the grains with the oil. Cook the rice for 2-3 minutes, stirring occasionally.
Add the white wine and stir continuously until it is almost all evaporated.
Add the stock in 1/2 to 3/4 cup increments, stirring constantly until each addition is almost all evaporated. Make sure that all the mushrooms in the stock make it into the risotto and try to ensure that any sediment at the bottom of the stock pot does not get added (just add the stock to the risotto by pouring it slowly from the pot).
You want the rice to be a little firm, but not chalky when it is done. If three cups of stock is not enough, just add more water. The risotto should be creamy, not too thick or too thin.
Just before the risotto gets to this stage, add in the walnuts and spinach (if using).
When the risotto reaches the desired consistency, stir in the butter and parmesan cheese.
Pass around more parmesan to be sprinkled on top after the risotto has been portioned out.

Serves 4-6.


Cheers!

Barb & Alan