Spring Risotto and Star Eggs

It's been a while.
I've been in Israel.
I meant to post this before (in spring), but got distracted by something shiny and the Internet.
Oh well. It's too hot to cook now, but there is always next spring!

Spring Risotto and Poaching Eggs in shapes (from Bon Appetit) 

You'll need:
2 c frozen fava or lima beans - thawed (let's be honest, no one wants to actually shuck those)
Salt
1 Tbsp white vinegar
Eggs (however many you want to eat)
8 c vegetable broth
2 tbsp butter
1/4 lb mushrooms
2 tbsp olive oil
4 garlic cloves- chopped
2 leeks- only the white and pale leaves- chopped
1 bulb of fennel- chopped
2 c arborio rice
1 c white wine
1 bunch of spinach- torn
2 tbsp sour cream or creme fraiche
1 1/2 c Parmesan- grated
1/4 c chives- chopped
pepper

You'll need to: 
-bring broth to simmer in a large pan over medium heat, reduce to low, cover and keep warm
-Melt 1 tbsp butter in a large pot over medium heat, add mushrooms and cook until tender. Transfer them to the bowl with the thawed beans.
-Heat oil and 1 tbsp butter in the same pot, add leeks, fennel and garlic. Cook until the vegetables are soft. Add rice and stir to coat, about 2 mins. Add wine and cook until it's evaporated, about 4 mins.

- Add 1 cup of broth, cook and stir until it's absorbed. Add the rest of the broth by the cupfuls, allow it to absorb before adding more, until the rice is firm, but tender, like a good man, about 20 mins total.
- Add spinach, creme fraiche, cheese, chives, beans and mushrooms to rice mixture. Cook until the spinach is wilted and the cheese is melted, about 2 mins, season with salt and pepper.

- Poach Eggs!
-Bring a large skillet of salted water to a simmer, add vinegar.
-Drop the cookie cutter into the water, crack the egg into a bowl, then slide it into the cookie cutter.
-Cook until the white are cooked, but the yolks are runny, about 3 minutes. Use a slotted spoon and transfer the egg and cookie cutter to a bowl of ice water.

Not at cool poached eggs. 

-gently use a knife and separate the cookie cutter and the egg.

- Put the eggs on top of the risotto, top with cheese, chives, pepper etc... Nom.

It should come as no surprise that I've been rocking out to Daft Punk's new album. It's a little old school, pretty DSSJ (ask Val what that means) and doesn't really sound like them a ton. Does that piss me off? Maybe a little, but after the intenseness of Tron, I'm glad for some soulful easy listening/BBQ-ing music from them. I won't be throwing a dance party with it, but it is road trip worthy.

Polenta at the end of the world

Apparently I'm seeing into the end of the world and it's name is Hurricane Sandy.
Who knows if I'll actually make it to the real event, the wind from the 7th floor is very dramatic and the cabin fever is starting to get to me. I've watched all the Netflix, all the Hulu and done all of the cooking and cleaning that I can stand.

Some people buy canned soup in preparation.
And some people make:
polenta,
Brussel Sprouts,
fried rice,
banana bread,
and beets

If the world does in fact end tonight. I'm going out in culinary style.

Cheesy Polenta
8 c water
2 c polenta
salt and pepper to taste
4 oz cheddar cheese- grated
1/2 stick butter

-bring the water and salt to a boil.
-Pour in the polenta, stir with a wooden spoon until thick and gloppy (about 5 minutes).

-Remove from heat, stir in the cheese, pepper and butter.
-eat hot, then chill in the fridge and cut into rounds when cold.

Currently rocking out to (until the internet fails):
Andy Scott's "Luxury Problems" on NPR First Listen
This is a pretty ominous with this storm raging outside. I live on the top floor of a 7 story building, so things sound awful out there. This album could the be the soundtrack to a dystopian movie... and I'm not entirely convinced that this hurricane isn't either the start of the end of the world, or we're going to be thrown in 2084 or something.
Onto the music. For electronic, it's pretty low key, pretty laid back. The album feels deliberate, very complex and well thought out. This is described as "ocean floor dub" (rather than dub to dance to) and that fits it perfectly. The high voice wraps around the bass like a glove. It's pretty spectacular, but if you are expecting a more main stream sounded dub-step or electronica, this album isn't the way to go. It's a new take on the genre.

Wild Rice and Mango salad

Garden update- Basil sucks and nobody likes it. 

Wild Rice and Mango Salad (Adapted from Bon Appetit)

1 orange
1/4 c fresh lime juice (about 3 limes)
2 tbsp olive oil
2 c wild rice
Kosher salt
2 ripe mangoes- peeled, pitted and cut into cubes
1 c fresh cilantro leaves
1 c chopped red onion
1/2 c dry roasted peanuts
6 scallions- sliced
2 jalapenos- seeded and minced

- Remove the peel and white pith from oranges. Over a bowl, use a small knife to cut between the membranes and release the orange segments into the bowl (yes, it should be that frustrating and hard). Whisk in 1/4 c lime juice and oil and set aside.

- Bring rice and 2 3/4 c water to boil, season with salt. Cover, reduce heat and let simmer for 25 mins, until the water is absorbed. Remove from heat, place a folded dish towel between the pot and lid (to soak up more water) and let sit for for 15 minutes. Spread out the rice on a baking sheet, drizzle with the orange dressing, season with salt and let it cool.
- Put mangoes and everything else in a bowl, add in the rice and toss. Season with salt, lime juice and more cilantro.

So many new albums to check out! I am NPR First Listen's biggest and most thankful fan.
New Avett Brothers- coming up
New Cat Powers- on my play list
New Deerhoof- on the playlist
New Stars- playlisted

And I'm currently listening to the New Animal Collective, 'Centipede Hz'.
If you are into Animal Collective, this holds up with their typical stuff. A little jagged, a little disjointed, discombobulated, at times a little off putting. This one has a little more of a rock quality, rather than making a sound scape. It feels more like an album than a soundtrack.
I dig it, it comes out on September 4th. I'm buying it.
And I am so excited to get my sweaty dance on during their NY tour stop.

It's like someone had a severe acid trip while watching Never Ending Story. 

Indian Style Noodle Salad

Note to Self- write down when you experiment, so that you don't have to try to remember the ingredients a month later when the blog is posted.... 

Indian Style Soba Noodle Salad with Baked Tofu

ALSO

LOOK WHAT I DID!
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(and by me, I mean the sun and science and stuff)
















Indian Baked Tofu (From Moosewood)

Marinade:
1/2 c greek yogurt
3 tbsp olive oil
1 tbsp curry powder
1 tsp tumeric
1 tsp chili powder
1 tsp garam masala
juice of 1 lemon
1 package of tofu

-Press the tofu for 15 minutes.
-Combine everything else in a bowl.
-cut the tofu into cubes, put in the marinade.
Marinate in the fridge for at least 2 hours, preferably overnight.
-preheat oven to 425. Oil a baking sheet and lay out the tofu cubes.
-Bake for 25-30 mins, turning the tofu halfway.

Raita Sauce (someone else invented this)
1 1/2 c greek yogurt
2 tbsp olive oil
1 cucumber- grated
fresh mint
fresh cilantro
salt

-mix everything in a bowl. Easy peasy.

Noodle Salad (a Hannah creation)

1 packet of soba noodles- cooked

Red Bell pepper- sliced

Snap Peas

Cilantro

Carrots- sliced

Green onions

Cucumber- sliced

Baked Tofu

Raita

-Cook, drain and rinse the soba noodles.
-Take the raita, pour over the noodles and use your hands to massage the yogurt into the noodles, make sure everything is covered.
-add in the vegetables and keep mixing with your hands. Season with salt and pepper.
-Once everything is well mixed, lay the tofu on top and sprinkle the cilantro over.

Currently jamming to:
Dan Deacon's "America" on NPR First Listen

It's a multi listen, everyone has their own personal opinion about it kind of track.
So do it.
Listen to the entire thing in one sitting, devote some time to it and get back to me.
But think about split personalities and American culture clash when you do.

The album is officially out on August 27th. I'm putting it on my buy list.