Darlings, what the heck?
I thought Meatless Mondays was MY IDEA!!! A few weeks back, about the same time I initiated MY Meatless Mondays, Chef Mario Batali initiated a "Meatless Monday" at all of his restaurants and for the same reason as La Diva's.
Simpatico?
Like-minded?
Sign of the times?
Like-minded?
Sign of the times?
Who knows? La Diva is just happy that such a high profile chef is "walkin' the walk" and not just "talkin' the talk!" You can read more about Batali's Meatless Mondays HERE.
Darlings, one of the things that I found that had a positive and notable impact on our daily diet was participating in the CSA or organic produce co-op. As I would pick up a lovely vegetable and fruit box weekly, La Diva found that I was leaning toward preparing more vegetables and vegetable-based dishes. This was a significant change as before, I would base the meal around the available protein I had in the fridge or freezer, and now meals were based around what came in the box!
Also, before the weekly produce boxes, I would not have thought to prepare a sauteed kale with lemon and roasted tomatoes as a bed for a nice piece of grilled fish, as it was more veggies to buy. But heck, I HAD to use those veggies up as they were already in my weekly box and come next Saturday, another box would find it's way to my home, full of possibilities. And to tell you the truth, as the vegetables were so fresh and sweet compared to what I was used to buying at the supermarket, I found that this transition was an easy one and a satiated DJ Nevah L8 (4 dinnah) was none the wiser.
This week's Meatless Monday dish is something I've been craving for a while:
Gourmet mushroom and asparagus risotto
To get a strong mushroom flavor, I made a broth with dried porcini and then added more mushroom stock concentrate and water as needed, about five cups all up. I blanched the asparagus and sauteed two packets of shitake, portobello and oyster mushrooms separately, to be added in at the last minute. To finish, I dropped a nice, healthy knob of organic butter and some freshly grated parmesan over the top and stirred it through.
RESULT: Hearty, earthy and delicious, this Meatless Monday dish is DJ Nevah L8 approved. I love risotto because it's so easy to make, is so filling and provides so many flavor options! As a main dish or simply as a side, risotto is a versatile and inexpensive dish perfect for feeding a crowd.
What are YOU making for Meatless Monday, darling? Do tell!
If you are looking for Miami cooking classes, then why not go "Around the World" with La Diva Cucina? Every Thursday for the month of June at Epicure Gourmet Market, I'll be teaching fabulous foodies and friends how to make exciting, easy and tasty dishes from around the globe (all paired with matching cocktails, natch!) Need more info, darling? CLICK HERE!
Believe it or not, I have never made risotto and have always wanted to. I just keep forgetting to put it on the shopping list (I"m doing that right now). Where did you get mushroom stock - home made? I never knew there was such a thing. I liked that you topped it with asparagus.
ReplyDeleteReceiving your CSA box each week is a good way to encourage a vegetable centered meal which is perfect for healthier eating.
ReplyDeleteYour risotto looks wonderful.
I am having Deja Vu moment as I frequented the Epicure Market growing up on Miami Beach. is this the place you are referencing?
I'm with Buzz on wanting more info on risotto-making. You should do a video demo for those of us poor schlubs who don't live near your Epicure demo location, sob.
ReplyDeleteThat looked INCREDIBLE by the way.
I don't even remember what I made for dinner last night (Monday), it was mostly a day of cleaning. Tonight I made chicken tenders with a weird little sauce that I will probably not repeat. Haha. Not meatless, except for the turned up little noses who didn't want to eat it. That's alright, we had a metric ton of fruit...
Hmmm... methinks the kidlets would totally approve of Meatless Mondays.
Yes, Velva, that is THE Epicure. They have another store in Sunny Isles and it's gorgeous!
ReplyDeleteBuzz and Making Space, I sent Dani a recipe on how to make risotto but it's pretty easy. You have to have the Italian rice (aborio and there are a few others that are less common) as it is a higher starch rice that produces the creaminess when it's stirred and released.
You saute onions, garlic in olive oil and butter, add the rice, saute to coat and then add hot stock, a ladle at a time until its absorbed and the rice is tender, about 30-40 minutes.
Add cooked ingredients at the end of cooking like sausage, roasted pumpkin, greens, seafood, fresh herbs etc. Add a big knob of butter and some grated parmesan and that's it!
Don't put a lid on it at any time as the rice will then steam and have a different texture. Don't cook on too high of a heat or the stock will evaporate too quickly and not be absorbed.
Don't add too much salt until the end of cooking you will probably not need to salt it at all with the broth and cheese.
I use Better than Boullion stock concentrate, found in a jar by the stock.
Good luck you guys! Let me know how it comes out.
Do you think this basic plan would work on brown rice?
ReplyDeleteI confess to liking the nutty chewiness of brown rice over creamy options.
It sounds delicous though.
Hmmmm....Give it a shot, Florida Cracker, why not? I guess it depends on how the rice and starch breaks down when cooked. I just know that the aborio is a particularly starchy rice. I also know that it is available as a brown rice but you would most likely have to get it online, I've not seen it in the stores.
ReplyDeletelet me know how you go!
Oh, and you can make the aborio al dente too, I do, I HATE mushy food!
ReplyDeleteI was watching Hell's Kitchen last night and thought "If risotto is THAT hard, I'm never going to attempt it" and then I come here and find the most beautiful dish. Wow.
ReplyDeleteI love your Meatless Mondays. er, Wednesday.
Risotto is my favorite...and I love making it. Very relaxing for me...I'm not sure why. Meatless Monday...hmmmmmm. I like my meat. Not sure I could give it up.
ReplyDeleteI like meat too, Jill, and there is no way I can give it up. I tried it one time and was living on spirulina and iced coffee and almost ended up in the hospital with anemia. But one day.... or two, I can certainly go without.
ReplyDeleteDo you eat meat every day?
Oh dear.
ReplyDeleteI put pork on my fork.
I love how your risotto looks though I must admit risotto and I are at odds with each other :P I suppose it helps that I love asparagus and mushrooms.
ReplyDeleteI've heard of meatless mondays and have been wanting to get on but am not sure I could truly commit as my family is a meat loving one, apart from me.
I am very attracted to the vegan lifestyle for reasons of health, my personal beliefs and the fact that I have never liked meat as much as I do my veggies and carbs. It still won't be easy going though as I have 2 major weakenesses - cheese and bacon but I could still easily eat less meat, myself, even if my family isn't behind me, I suppose...