Risotto

Risotto is a neutral: you can throw pretty much whatever you want into it, depending on your mood and the season.  Here's a very basic recipe, to which other flavors and ingredients can be added at will.  I lean toward adding bright vegetables like peas and asparagus.

Risotto base

serves 6

In a deep pan, saute for about 3 minutes:

2 tbsp. olive oil

2 tbsp. butter

1 medium white onion, diced finely

Add 1 c. arborio rice and saute it for 2 minutes to toast the grains.

Add 1 cup chicken broth.  Stir until it's absorbed.

Gradually add in 2 more cups of chicken broth about 1/2 cup at a time, adding more as the previous liquid gets absorbed.  Stir constantly.  The rice is done when it starts producing gluten and the mass begins to come together as a big, gooey pile.  If this hasn't happened after 3 cups of broth, add more and keep stirring until it does.

To finish, add 2 tbsp. butter and 1/4 c. shredded Parmesan cheese. Stir until both have melted into the rice.

Corn & Black Bean Salad

This is a simple, refreshing side dish.  It's great for summer pot-lucks and barbeques.  This version calls for frozen corn, but of course you can also boil fresh corn for a few minutes, then slice it off the cob.

Corn & Black Bean Salad

serves 8

Combine in an acid-proof dish:

1 lb. frozen corn, microwaved for about 5 minutes to thaw

1 can low sodium black beans, drained and rinsed

1 diced cucumber, peeled and seeded

1 diced red bell pepper

1/2 bunch of green onions, sliced

Whisk together and use to marinate vegetables for at least 1 hour:

1/3 cup olive oil

1/2 tsp. garlic, minced
1/4 cup white wine vinegar

3/4 tsp. taco seasoning
1/2 tsp. sugar

1/4 tsp. dry mustard

1/2 tsp. salt

pepper to taste

French Potato Salad

We're not big mayonnaise fans, but I love anything steeped in vinegar: hence this version of potato salad, from The Joy of Cooking.  It's quick, simple, and cheap, so I often make it for pot-lucks and backyard summer barbeques.  It's always a hit.

French Potato Salad

serves 6-8

Add to pot of cold, salted water:

2 pounds red or other waxy potatoes

Bring to a boil, then reduce to a simmer for 20-25 minutes (until soft when pierced with a fork).

Whisk together in a small bowl:

1 tbsp. whole grain mustard

6 tbsp. (3/8 c.) white wine vinegar

6 tbsp. (3/8 c.) olive oil

Combine in large bowl:

cooked potatoes, cut into bite-sized pieces

mustard vinaigrette

1 small red onion, minced

2 tbsp. fresh parsley, minced

2 tbsp. capers

2 tsp. dill
salt & pepper to taste

Serve either warm or chilled.

Recommended products:

It pays to use good quality white wine vinegar in this recipe.  The brands I can find at my local megamart just don't have enough bite, so I make a special trip to Whole Foods instead.  There are plenty of good brands; I typically pick up a bottle of Spectrum or Colavita brand.

Chimichurri

Chimichurri is a traditional Argentinian condiment for beef.  This version comes from Epicurious, whose comment section indicates that this isn't a super authentic version and contains too much vinegar for the average person.  For me, it's perfect.  We consume this in vast quantities on top of ribeye steaks.

Chimichurri
makes 1 cup

Puree in a food processor until smooth:
1 c. (packed) fresh Italian flat leaf parsley
1/4 c. (packed) fresh cilantro
1/2 c. olive oil
1/3 c. red wine vinegar
2 cloves garlic
3/4 tsp. dried crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. salt

Meatloaf

From Joanne Becker.  The Beckers were astronomy graduate students when my dad was at the University of Maryland.  I've never seen another recipe like this - both the wheat germ and the horseradish seem to be unique.  Leftovers make great sandwiches, sauced with either A-1 or barbecue sauce.

Meatloaf

serves 6

Cover the top of a small broiler pan with foil.  Cut drainage holes in the foil that go through to the broiler pan’s own perforations.

Whisk together in bowl:

2 eggs

1/3 c. milk

1/2 c. wheat germ

1 bunch green onions, finely diced

1 1/2 tsp. Lawry’s seasoned salt

1/8 tsp. pepper

2 tsp. Worcestershire

1 tsp. prepared horseradish (not the creamed kind)

Add and mix with hands:

1 1/2 lb. ground beef (~10% fat)

Shape into a loaf.  Bake at 350 for 1 hour.

Recommended product:
Horseradish brands vary wildly in intensity.  Silver Springs is fairly wimpy; my mother recommends one called Good-n-Hot.

Shrimp & Grits

A classic dish of the “low country”, most famously Charleston, SC and Savannah, GA.  Most versions use heavy cream in the grits and bacon fat in the shrimp.  My mother developed this lighter version, which is substantially less likely to give you or your loved ones a heart attack but remains delicious.  Although the recipe looks long, the grits themselves are trivial to prepare and can be done in parallel with the shrimp and pan sauce.

What's a "grit"?

Grits are made by coarsely grinding up corn, and are commonly served as a hot breakfast cereal (think "oatmeal") in the American South.  If you're familiar with Italian cooking, grits are very much like polenta; if that doesn't ring a bell, think of Cream of Wheat made with corn.  Grits can either be paired with sweet toppings like maple syrup or served with savory additions like cheese.  The simplest way to eat them is with salt and butter.

Shrimp and Grits

serves 4

Grits

Bring to a boil (uncovered, or milk will boil over):

2 cups chicken broth

1 cup milk

1/2 tsp. salt

Whisk in:

1 c. quick cooking grits (NOT instant)

1 c. additional chicken broth or milk

Reduce heat to medium low and simmer, stirring, about 5 minutes until thickened.

Stir in:

1/2 tsp. Tabasco or to taste

1/4 tsp. white or black pepper

a pinch of paprika for color

one of the following cheese blends:

a) 3/4  c. shredded sharp cheddar & 1/4 c. Parmesan

b) 1/2 c. sharp cheddar & 1/2 c. pepper Jack

c) 1 c. smoked cheddar

d) 1 c. smoked Gouda

Set them aside, covered, to keep warm.

Shrimp

Toss in a plastic bag:

1 lb. large shrimp, peeled

1/4 c. flour

1/4 tsp. coarsely ground black pepper

1/8 to 1/4 tsp. Creole seasoning

Saute on medium:

1 tbsp. canola oil

1 tbsp.  butter

coated shrimp

Brown shrimp on both sides, then remove them from the pan and set aside.

Saute for 1 minute in the same pan:

1 c. sliced mushrooms

1/2 c. sliced green onions

1 small tomato, diced

Stir into pan to deglaze and finish cooking the mushrooms:

1/2 c. chicken broth

2 tbsp. lemon juice

1/4 tsp. Tabasco

To assemble

Divide cooked grits among 4 large shallow soup bowls.  Arrange shrimp on the grits and spoon the mushroom pan sauce over top.

Recommended products:

Don't already have a box of grits in your pantry?  Go find yourself some Quaker quick grits.  Avoid the similar Quaker product "instant grits," as these have an undesirable texture.  If you can't find Quaker in your store, look for Albers quick grits.  It's an extremely similar product with identical cooking instructions.

Quaker Quick Grits

Albers quick grits

Sausage and Shrimp Gumbo

Gumbo can have almost any protein in it, but this is my favorite combination.

Sausage and Shrimp Gumbo

serves 4-6

Brown in a skillet on medium heat, then drain and reserve:

1 lb. smoked sausage, in 1/4" slices

Combine in a Dutch oven:

1/4 c. oil (neutrally flavored like canola or peanut)

1/4 c. flour

Stir roux continually over medium heat about 10-15 minutes until it browns; the traditional shade is the color of a copper penny.  Once the color starts to turn, it goes fast.  Be careful: roux is also known as "Cajun napalm", and it can spatter!

Add and simmer on medium low, stirring occasionally, about half an hour:

2 c. chicken broth

1 medium green pepper, diced

1 medium white or yellow onion, diced

2 stalks celery, chopped

1/2 bag frozen sliced okra, thawed

1 can petite diced tomatoes, drained

1 clove garlic, minced

1 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. pepper

Tabasco to taste

the reserved sausage

At the end, add 1 lb. small raw shrimp, peeled.  Serve in bowls over scoops of cooked long grain rice.

Recommended product:

Sausage can vary wildly in its fat content, so pay attention to the labels at the store.  The traditional choice is andouille, a Cajun spicy pork sausage.  I use my slightly healthier stand-by, Jennie-O hot Italian turkey sausage.