Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “risotto”

Market Inspirations
Endive Orzo Risotto

endivebouquet.jpgI received this whimsical bouquet of red and green endive on Valentine’s Day, each head of endive still attached to its big root. The bouquet came from California Vegetable Specialties, the only US grower of endive. A whole case of endive followed the Valentine, and there was nothing to do but prepare endive for lunch and dinner all week.

As I became engrossed in experimenting with endive, I decided it was time to learn about how it is produced. Endive is the second growth on chicory roots. The chicory seed is sown in fields, and leafy greens follow. Once the greens are mature, they are harvested and used as high quality cattle feed. The precious roots are dug up, cleaned, and put in cold storage for a period of dormancy. Finally, the roots are moved to dark, cool, humid rooms, where they are forced to grow new leaves. The operation is very high tech, and local for those of us who live in California. Very little pesticides are used, and organically grown endive is available at Whole Foods and other specialty food stores. 
 
I have always enjoyed endive’s sweet-peppery flavor and delicate crunch in salads, particularly when dressed with a sprightly Dijon mustard and Sherry wine vinegar vinaigrette and sprinkled with chopped walnuts.  But I wanted to try other preparations too. I discovered endive makes a great stand in for iceberg lettuce or cabbage in tacos. I shredded a couple of heads of endive and tossed them with fresh lime juice and a minced Serrano chile; then heaped the mixture in warmed corn tortillas filled with sliced grilled chicken and avocado.


White Truffle Scrambled Eggs

truffle-scrambled-eggs_1539.jpgI like to feast on domestic white truffles a couple of times during the holiday season. These gems may come in small nuggets, but are compellingly aromatic and are easy to find at several Los Angeles county farmers’ markets.  For breakfast or brunch, I slice them over farmers’ market eggs softly scrambled with Parmesan cheese, shallots, and chives. For lunch or dinner, they top a simple risotto. The heat of the warm creamy scramble or rice releases the truffles’ mysteriously earthy aroma, transforming the simple dishes into luxurious holiday meals.

The truffles are sold at the Clearwater Farms’ table at three LA county farmers’ markets: Santa Monica at Arizona and 3rd Street on Wednesdays and Saturdays, and Hollywood at Ivar on Sundays. (Please note, the Santa Monica market will be closed on New Year’s Day.) At $15 an ounce, they are much more reasonable than Italian white truffles. I find ½ ounce per serving makes a good once-a-year treat.  When I get my treasures home, I seal them in a glass jar atop arborio rice for the risotto, and with farmers’ market eggs for our breakfast. Both the eggs and the rice absorb the truffles' fragrance, adding depth of flavor to the final dish.

Continue reading White Truffle Scrambled Eggs.

1
Kristine Kidd
About
Blogs I Read
Contact Me

Subscribe to My Blog
Follow Me on Twitter
Follow Me on Facebook

Categories

My Books

Recent Entries

Archives