More Mache

Mom and I had a great time making dinner together tonight.  We toasted each other with homemade dandelion wine and got busy making this delicious meal.  

     While at the market on the weekend, I made sure to pick up extra mache (lamb's lettuce) because I wanted us to have lots of it while mom was here, because as I've mentioned before it is her favorite.  We made it the way mom used to eat it with her friend Candide in France, dressed with a very creamy dijon vinaigrette with lots of fresh garlic.  The dandelion wine also made an appearance in the butternut squash risotto.  Ted's stand also provided us with some lovely fresh garlic chives which I added to the Salmon Fishcakes.  

MACHE in a Dijon Vinaigrette with Fresh Garlic

3 bags of Ted Hutten's fresh mache greens

2 cloves organic garlic, smashed and minced

2 Tbsp organic balsamic vinegar

1 heaping Tbsp organic dijon mustard

sea salt and fresh black pepper to taste

1/4 cup e.v olive oil

Method:  Blend the garlic, vinegar, dijon, s + p, and olive oil together.  Toss with the mache.

BUTTERNUT SQUASH RISOTTO

1 litre organic chicken stock

4 Tbsp organic butter

1 onion, minced 

sea salt and fresh black pepper to taste

1 cup organic or nutra-farmed arborio rice

1/2 cup white wine

1/2 cup romano or parmesan cheese

1 1/2 - 2 cups organic butternut squash

Method:  In a small saucepan, combine broth with 1 cup of water.  Bring to a boil, reduce heat and keep at a low simmer.

     In a large saucepan, heat 2 Tbsp of the butter over medium heat and saute the onion with the salt and pepper.  Cook until the onion and squash until the onion is soft, about 5 minutes.  Add the rice, and cook stirring for 2 minutes.  Add the wine and cook, stirring occasionally until absorbed for 1-2 minutes.

     Add 2 cups of the hot broth, simmer over medium low, stirring every now and then until the liquid is pretty much absorbed (10-12 mins).  Continue adding broth, 1 cup at a time, allowing each cup to be absorbed before adding more, stirring occasionally until rice is creamy and just tender 20 - 25 mins.  Remove from heat, stir in cheese and remaining butter.  Season with salt and pepper.

Memories

When I was growing up my mom used to buy the greatest crusty Italian bread from a little place called Calabria Bakery.  Every now and then I would be in the car with her when she was shopping and she would treat me to some amazing Broccoli Pizza hot from their ovens.  So tonight I decided to replicate that pizza to the best of my ability.  I also made one of my favorite pizza combos of Artichoke and Basil Pesto, something my mom and I used to make growing up too.  I don't think I need to provide the recipe for the Hawaiian Pizza I made.  It was a great way to use up the rest of the ham from yesterday's Eggs Benedict.  But I will mention that in an effort to reduce the amount of plastic and packaging I buy, I decided to buy a fresh pineapple instead of going for the cans.

     I also wanted to mention how excited I am that I found some fresh greens at Ted Hutten's vegetable stand this week.  I overheard him telling another vendor about the mache that was ready, only to discover that it was kind of a hot commodity and you had to ask for it to be brought out from under the table (it's secret hiding place)!  My mom will be so jealous to hear that I am eating some of that, it's her favorite salad green.  He also had some spinach and mixed greens.  

BROCCOLI PIZZA Calabria Bakery Style

1/2 head organic broccoli, lightly steamed and chopped

1 organic onion, chopped

1 cups organic mozzarella, shredded

1/2 cup shredded romano cheese

1/2 cup organic mild cheddar, shredded

1/4 tsp sea salt and pepper

4 Tbsp olive oil

1 organic pizza dough (http://prasada-eatingisdivine.blogspot.com/2009/10/pizza-night.html)

Method:  Preheat oven to 450*.  Spread pizza dough out onto a pan.  Combine the broccoli, onion, cheeses and salt and pepper.  Drizzle with the olive oil and toss.  Press this mixture onto the dough and bake for about 10-15 minutes or until the cheese is melted and the bottom browns lightly.

ARTICHOKE AND BASIL PESTO PIZZA

1 organic pizza dough 

3 Tbsp hemp seed/basil/miso pesto (http://prasada-eatingisdivine.blogspot.com/2009/10/paninni.html)

1/2 can artichoke hearts, drained and cut up a bit

1 Tbsp olive oil

1 1/2 cups organic mozzarella cheese, grated

Method:  Spread the dough out into a pan.  Spread with the pesto, followed by a spreading a drizzle of olive oil.  Sprinkle some cheese, add the artichokes and then sprinkle the rest of the cheese.  Bake for 10-15 in the preheated 450* oven.