Creamy mushroom risotto and garlicy spot prawns

Irene and I headed down to Fisherman's wharf beside Granville Island the day before Mother's Day to pick up our dinner right off the boat. Spot prawn festival was in full swing with hundreds of tasters waiting in line for their round at the different chef's tables prepping up their prawns. We skipped the tasting line to pick up our own batch for sauteing up the following evening. We left the heads on the boat although many others left with their prawns still squiggling; heads and all.

We paired these prawns with fresh spring asparagus and a creamy risotto made with a mushroom broth.

Loads of pressed garlic and a knob of butter with a sprinkle of sea salt and few turns of fresh ground black, white and red pepper to taste was all it took for our prawns. The asparagus were steamed then tossed in the prawn pan to pick up some of the garlic and butter. I also tossed in a splash of the Pinot Gris I was drinking while prepping the meal:) Don't be intimidated by risotto, there are people who claim it is a hard dish to make, however it just requires constant attention.

Risotto is a delicious once in a while treat; I don't prepare it to often as I prefer whole grains with more nutrients and if I'm going to do risotto I want to do it right with the best arborio rice and some good stock.

Mushroom Risotto Recipe

• 3 cups mushroom broth, (you can use any broth you like)
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 shallots, diced
• 1 pound assorted wild mushroom, (such as oyster, crimini and stemmed shiitake)
• 1 cup arborio rice
• 1 cup dry white wine
• 3/4 cup freshly grated parmesan cheese
• 3/4 teaspoon chopped fresh thyme

1. Bring mushroom broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
2. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat.
3. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.
4. Add rice and stir to coat. Increase heat to medium-high and continue to cook stirring always for another 4 or 5 minutes.
5. You will actually be able to hear the rice begin to “crackle” as the starches are released.
6. Add the cold white wine to “shock” the rice. Cook for 3 minutes longer till the wine is almost gone.
7. Add 3/4 cup hot mushroom broth and simmer until absorbed, stirring frequently
8. Add remaining hot mushroom broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.
9. Stir in Parmesan cheese and chopped fresh thyme.
10. Serve warm. Add more Parmesan if you would like your risotto creamier.

may madness at the farmers market

Local ingredients are especially inspirational this time of year.... we have lasted so many months without the fresh crisp greens of spring and summer.... tender local asparagus are sprouting up as well as the seasons first swiss chard and spring peas.

Asparagus, celery, swiss chard, kale, mustard greens, green onions, peas, new potatoes, radishes, rhubarb, salad greens, spinach and white turnips.

Spot prawns have come into their short season and onto our plates for mother's day dinner this year.......

chilli con carne

When I posted the spring panzanella salad I also wrote about a chilli I made with it but forgot to post the recipe.... I don't fully remember what I put into it but I will post the recipe from memory to the best of my ability. It was a winner so I will have to make it again soon.

1 Tbsp olive oil

1 onion, minced

3 cloves minced garlic

1 cup vegetable stock or water

1 fresh or dried hot chile, seeded and minced, or to taste

1 tsp ground cumin

1 tsp ground cinnamon

1 stock lemon grass chopped (big chunks as you will remove)

1 tsp fresh oregano leaves

2 bay leaves

1 can tomatoes

1 can tomato paste

1 can red kidney beans

1 can garbanzo beans

chopped fresh cilantro for garnish

In a large pot over medium heat add the onion to the hot oil. Saute onions until translucent, add the garlic and cook for another minute or two. Add to this the liquid, the chilie, cumin, cinnamon, lemongrass, bay leaves and oregano. Bring ingredients to a boil.

Add the can of tomatoes and paste. Cover, turn down to low and simmer for about 15 minutes. Add in the beans, season with salt and pepper and cook for another 10 minutes.

Garnish with cilantro and enJOY;)

chickpea plants in India

While in the North of India this February I had the opportunity to head into a friends small mountain village outside of Rishikesh. While touring the village we came across fields of this plant.... chickpea or channa as they are referred to in India. I thought this was the greatest!

This legume is round and irregular-shaped, it's slightly larger than your average pea. Probably the most common dish for this mild tasting legume is hummus. Chickpeas are available canned, dried and in places such as India, fresh.

channa masala

I absolutely LOVE channa otherwise known as chickpeas or garbanzo beans. I wanted to use black channa for this recipe, a smaller, firmer dark chickpea than the one shown here however I could not find any at my local grocery store. I have asked them to order it in so I will be making this dish again as soon as the black channa arrive.

1 1/2 cups channa

1 tsp cumin

2 cm ginger, chopped

1 tomato, diced

2 Tbsp cilantro leaves, chopped

2 Tbsp oil

juice from 1 lime

pinch of tumeric powder

salt and pepper

Rinse and soak the channa overnight. Follow the link below for cooking directions.

http://www.vegetarian-cooking-recipes-tips.com/how-to-cook-chickpeas.html

In a pan, heat the oil, then add the cumin, ginger, tomato and tumeric. Saute for a couple of minutes then add the drained channa and continue to cook for another minute or two.

Remove from heat and transfer to serving dish. Top with coriander leaves and lime juice before serving.

cucumber peanut salad

This salad is crisp, crunchy and full of flavour. I like to leave a bit of green skin on the cucumbers when I peel them. Cut the cucumbers in half lengthwise and spoon out all the seeds before dicing.

Heat the ghee over medium heat in a skillet. When hot stir in the cumin and toast until fragrant, about 30 seconds. Remove from heat and stir in the salt. Toss the cumin ghee into the salad and add the rest of the dressing ingredients to the salad as well. Add coconut, herbs and peanuts last so they don't lose their crunch.

Ingredients;

2 medium cucumbers, peeled, seeded and diced

1/4 cup large flake coconut

handful fresh mint chiffonade

handful cilantro chiffonade

1/4 cup roasted peanuts (can be ground into dressing, however I prefer them whole)

1 Tbsp ghee, clarified butter or sunflower oil

1 tsp cumin seeds

4 Tbsp fresh lime juice

4 Tbsp rice wine vinegar

1 Tbsp agave nectar

2 chilies, diced (I like it spicy if you don't, use only one chilli and remove all the seeds)

1 garlic clove, diced

sea salt