Kitchen Wench

The February issue of Gourmet has a recipe for risotto which claims to only take 15 minutes to cook the rice. I was rather stunned when I first read the recipe. Risotto is not what comes to mind when I think of quick or easy dishes. Usually it involves careful stirring and monitoring and, if you’re not paying attention, it’s easy to burn the bottom layer of rice onto the pan. And, while I’ve never considered risotto a dish that is out of reach for the amateur cook, Gourmet’s recipe for Red Beet Risotto with Mustard Greens and Goat Cheese is pretty much impossible to mess up. It’s really pretty brilliant.

First of all, I made this dinner in a blistering 28 minutes. Eat that Rachel Ray. Secondly, I subsituted, failed to measure, and/or included ingredients in the wrong proportions. I didn’t have mustard greens, so I used kale instead, which was not a big deal. I just put it in the pot earlier to give it some more time to cook. I also only had half the amount of required goat cheese, but I think I made up for the flavor loss by using chicken stock instead of broth. Finally, I broke a cardinal rule of risotto. This is a little embarrassing, but I’ll admit it: I substituted jasmine rice for arborio.

I know, I know, how can you make risotto without risotto rice?! It’s always made with arborio or sometimes carnaroli rice. Well, Gourmet said I could do it. So, I did. Technically, the dish is probably not risotto anymore, but, you know what? It turned out just fine. Actually, more than fine. It was tasty, incorporated some of my favorite flavors (namely, beet and goat), and I’d definately make it again.

Well. This is kind of embarrassing. My apartment has a Jenn-Air glass top stove, and I’ve been having a hard time getting it as clean as the day I moved in. But, thanks to the power of the internets, I just spent my Saturday night reading the Southern Living message board’s “Cleaning Glass Top Stove” thread.

During this time, southern ladies with handles such as “emptynester” or “2kidsmom” offered their opinions on razor scrapers, discussed the merits of Ceramabryte vs. Weiman cream polishes, comiserated over annoying “MILs” (Southern Living speak for “mother in law”), and recounted tales of scraping off boiled-over hot pepper jelly.

I felt like I entered into a different place… a place where people say “ya’ll”, actually make their own jellies, and are delighted by grandchild-proof burner switches. And, while this has been very educational and will hopefully lead to a cleaner range, I think I might be turning into a 57 year old woman from Texas.

Despite living painfully nearby, I actively avoid shopping at the Columbia Heights Giant supermarket whenever possible. It’s always crowded, the service is poor, and the lines are horrible. But yesterday I forced myself to venture to Giant on my way home from work, mostly because I have become addicted to Special K (I swear it’s laced with coke) and was out of milk.

So, I’m standing in the “Express” line (haha), clutching a basket of eggs, milk, and spring greens mix and contemplating whether I should buy the February edition of Martha Stewart Living when I observe the following conversation:

Mother: [calling out to the lady at the end of my line] Hey, is anyone behind you? No? [walks over and sees the end of the line, then turns to her young daughter] Here, hold my things. Okay, now, stay here with this strange lady.

And then she proceeded to walk away and finish shopping while her daughter shared a very awkward moment with Strange Lady.

Wait, whaaat? Did that just happen? Did she just call that random woman strange to her face (even if it was true)? I never thought I’d see the day when parents would entrust their children to some weird-looking stranger just to hold a place in the check out line. So, if you were wondering if the lines at Giant were really that bad… well… yes, they are.

Lee and I have only recently discovered the wonder and DC staple that is Amsterdam Falafel Shop. A few weeks ago, on my continuing downward slide of holiday overindulgence, we wandered over to Adams Morgan and ordered a sampling from their entire menu. AFS only sells three things - falafel (regular or small, on white or wheat pita), fries (regular or small), and brownies. In a clear statement of cholesterol priorities, Lee and I ordered a small wheat falafel, regular fries, and a brownie, setting us back about $12.

AFS is not much of a restaurant; the cashier curtly informed me that they did not have any plates or utensils (and they were almost out of napkins). You order at the counter and are almost immediately handed a foil-wrapped cone of fries or falafal. There is a mind-boggling toppings bar for your falafel, from the standard tzatziki, tabbouleh, and tahini to pickled beets, corn, chickpeas, and cucumber and tomato salads.
For the fries, there is ketchup, malt vinegar, and something labeled “Dutch Mayonaise”.

“What makes it Dutch mayonaise?” I asked Lee as we took our seats at AFS small selection of tables.

“I don’t know,” Lee replied, and then proceeded to inhale half of our small falafel. I guess it was pretty good; I would say more, but Lee ate most of it in a mere matter of seconds.

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I have a lot of recipes to post, and at least one snarky remark on my aunt’s attempt to have a gluten and dairy free Christmas dinner, but for now, I give you this easy, healthy Japanese noodle soup. Tis the season to drop those holiday pounds.

Shitake mushrooms would be the more authentic choice in this dish, but my local grocery store didn’t have them. The portobello works in a pinch. It has a robust flavor that you wouldn’t get from a button mushroom but won’t clash with the soup’s delicate flavors. Instant miso soup mix is available in many regular grocery and health food stores, as well as in Asian markets.  Be careful what brand you purchase–I’ve had some terrible ones, especially from organic co-ops. Trader Joe’s makes a decent version, though it’s a little bland. The best I’ve had so far is Kikkoman brand, which is stocked in many major grocery stores. Either red (aka) or white (shiro) miso will work. (The lighter the miso, the more delicate the flavor.)

• 6 cups water
• 1 bundle dry soba noodles (approx. 2.5 oz or 1/3 of an 8 oz package)
• 5 medium leaves of napa cabbage, roughly chopped into 2″-3″ pieces
• 6 servings instant miso soup mix packets (1 packet usually = 1 cup prepared)
• 1 medium portabello mushroom cap, thinly sliced
• 1 scallion, chopped
• 1/2 lb silken or soft tofu, cut into 1″ cubes
• 1 tbsp soy sauce

1. Prepare soba noodles according to package. Do not fully cook noodles–leave them slightly underdone in the middle. They will finish cooking in the broth. Place in a bowl and cover with water to keep from sticking.
2. Bring 6 cups of water to a simmer. Add napa cabbage and mushrooms. Reduce heat to medium and allow vegetables to cook, about 2-3 minutes.
3. Stir in miso soup mix until dissolved.
4. Add tofu and drained noodles.
5. Simmer until all ingredients are warmed through, 1-2 minutes. Add soy sauce, if desired, or salt to taste. Serve immediately.

Makes 4 meal-size servings.