Asparagus + leek +  mushroom risotto

  • 2 cups arborio rice
  • 5 cups water
  • .5 large onion
  • 1 leek
  • 1 bunch asparagus, grilled at 400F for 10 minutes
  • .5 cup dried mushrooms, reconstituted
  • salt, pepper, parmesan to taste
  1. Saute the onion until golden brown.
  2. Add rice; stir dreamily for a couple of minutes.
  3. Add the first 3 cups of water one by one, stirring regularly and replenishing the liquid as soon as it starts getting puny.  I know that this seems like a nuisance–but it won’t be, really, if you’re chopping the leeks and watching Rachel Maddow along the way.
  4. Dump in another cup of water, along with the leeks and mushrooms.
  5. You will know when the final cup is needed, just as everything is starting to look almost done.
  6. Top with asparagus and parmesan.

Ugly-no-more pie

December 21, 2009


Remember my ugly but delicious pie?  The one that made my colleagues gasp in a not-so-good way when I pulled it out for lunch?

Well, it’s been bugging me ever since, and with a rapidly growing sense of urgency.  See, my Unbelievably Adorable Dad’s birthday is coming up soon and I very much want the pie’s flavor –but not its looks–at our party. Really, one should not have to celebrate getting within a year of Medicare eligibility with a breathtakingly unattractive dish.

And behold!  The problem has been solved.  Thanks, Serious Eaters, for your many good ideas.  It was actually Chef R0bert’s observation–that the following ingredients, mixed, were simply not going to produce an appetizing concoction–that made me slap my forehead and realize that I should simply layer them instead.

Baby portabella + butternut squash+kale pie

  • 1 pie crust (yours or Pilsbury’s; I’m not going to judge)
  • 1 medium onion, diced
  • 2-3 cloves garlic
  • 1lb baby portabella mushrooms, sliced
  • 1 butternut squash, microwaved (like this) and disemboweled
  • 1 fistful of kale, ripped into bite-sized pieces and steamed for 5 minutes
  • 1 14oz can roasted, diced tomatoes
  • 1/2 tablespoon chipotle pepper (or more, if you’re like me and like FIRE)
  • salt to taste
  • a toss of blue cheese

You will notice that kale and blue cheese are the only deviations from the original recipe.  The kale is there because I desperately needed something green all of a sudden, and the blue cheese joined the party simply because that’s what we had this time around.

  1. Sautee the onion, garlic, and mushrooms for a couple of minutes.
  2. Pour the mushroom mixture into the pie crust.  Top with layers of squash, tomatoes, kale, cheese.
  3. Bake for 15-20 minutes at 350F.

Is this not SO much better?

Ugly pie

December 10, 2009

Reader, I made an ugly pie.  Tasty as all get-out, but indisputably ugly.  You know: the kind that causes your colleagues to exclaim “What’s that?” when you pull it out for lunch–and not in a good way?

Baby portabella + butternut squash pie

  • 1 pie crust (yours or Pilsbury’s; I’m not going to judge)
  • 1 medium onion, diced
  • 2-3 cloves garlic
  • 1lb baby portabella mushrooms, sliced
  • 1 butternut squash, microwaved (like this) and disemboweled
  • 1 14oz can roasted, diced tomatoes
  • 1/2 tablespoon chipotle pepper (or more, if you’re like me and like FIRE)
  • salt to taste
  • a toss of shredded cheese
  1. Sautee the onion, garlic, and mushrooms for a couple of minutes.
  2. Add the squash innards, tomatoes, salt, and chipotle pepper; stir well to combine.
  3. Pour the vegetable mixture into the pie crust, throw some cheese on top, and bake for 15-20 minutes at 350F.

So, there you have it: my delicious, homely pie.  But what’s missing?  Perhaps a sturdy leafy vegetable to add a pop of color?  Or maybe a coarsely chopped fennel bulb for some texture contrast?  Or should it all just go straight into the Bass-O-Matic?