At Home: Coffee Table Tray

My coffee table was just missing something and it was driving me crazy. When you live in a small space, you spend a lot of time with each piece of your furniture and that means each piece needs to be just right. I thought I might need to replace my hand-me-down coffee table, but I liked the oil-rubbed bronze finish and the glass top. Another small space thing, the transparent top ensures it doesn't take too much visual space and it shows off the beautiful Turkish kilim I got in Istanbul.

Then it came to me, I just needed a better way to organize the coffee table. A versatile white tray was just the ticket. Light, yet structured and keeps my TimeOuts, flowers and remotes under control. Fresh flowers and a fossil I found in the Sahara provide a natural element against the stark white.

Tray: West Elm / Candle: Voluspa via Anthropologie / Vase: Tiffany Frank Gehry Collection 

Roasted Tomato Soup

I've said it before, but if I had to choose a last meal, it would undoubtedly be the freshest Caprese salad. This is a particularly torturous favorite meal, because it is really only good two months per year. At it's heart of food ecstasy hearts, it's all about the tomato. Sweet and dribbling juicy. I'm ready for dinner. But wait, it's March there is not a decent tomato for one thousand miles. Whoa is me... my life is hard.

This tomato soup actually brings out the best of winter tomatoes and tastes fresh and nearly summer-y. Winter tomatoes just don't have the concentrated flavor or sweetness of summer beauties, but roasting them intensifies their impish flavor just enough to fool you in soup.

Start by finding the reddest tomatoes you can find in your produce section. While I opt for beefsteak or heirloom in the high holy summer, Romas often have decent texture year round.

Here's where things deviate from the typical canned soup... I've added roasted fennel. Just a bit adds incredible depth of flavor and freshness. Tossed with onions and a bit of garlic for roasting on the side of the pan.

After a bit of time in the oven, look how gorgeous. You can almost see the intense notes of those tomatoes.

Simmer ingredients together for a bit with red wine, chicken stock, a bit more onion and loads of basil.  That roasted garlic will squeeze right out, soft and supple.

A quick whiz with an immersion blender or in the food processor and you have a fresh bite of tomato. Sweet and juicy enough to tide you over to July.

Roasted Tomato Soup
3lbs Roma tomatoes, slice in half lengthwise
1 bulb fennel, cored and sliced
3 small onions, two sliced and one diced
1 head garlic
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup red wine
1 28-oz can tomatoes
4 cups chicken stock, preferably homemade
1 large bunch basil, sliced

Heat oven to 450 degrees. On a large, lined cookie sheet toss tomatoes in one tablespoon olive oil, salt and pepper. On a separate cookie sheet, toss fennel and sliced onion with one tablespoon olive oil. Using a sharp knife, slice off the top of the garlic and wrap in aluminum foil. Roast vegetables and garlic in oven for 35-45 minutes.

In a large dutch oven, warm remaining olive oil over medium-high heat and saute diced onion. Add red wine and allow alcohol to cook off for 1-2 minutes before adding canned tomatoes, chicken stock and basil. Add roasted tomatoes, fennel and onion to soup and simmer for 40 minutes.

When soup has finished simmering, blend until smooth. Serve warm garnished with basil.

I Heard Rain Today

I heard rain today. Not the silent fall of snow or the mean beat of sleet, but pure sweet sounding rain. You could hear it melting away the gray ice and penetrating to seeds below. It won't be long yet, and there may be howls of wind to come, but today I heard rain. 

International Women's Day

Remind yourself of this...

Photo Credit: NY Creative Interns

Asparagus and Spring Pea Risotto

Snow, snow go away. I want to eat fresh produce today. This is the time of year, the final stretch of Chicago winter. I just want to see something alive on the trees and go out in a light jacket and ballet flats. Alas, it snowed 8 inches here today. Sigh...

If I can't actually enjoy spring yet, I'll have to fake it in the kitchen. From the minute I saw the beautiful asparagus in the produce section, my mind started racing to spring dresses and flowering trees. There is a light at the end of the tunnel. I dug up Ina's Risotto recipe and make just a tweak or two to make it my own. The bright, clean flavors and colorful appeal only make me more excited for what's to come (extended hours of photography daylight anyone?).

Look at all of these amazing green things. I love soups and stews, but by the end of winter all I seem to crave are fresh, just barely cooked vegetables. Doesn't this just look like spring?

Risotto has a reputation for being a lot of work. It's truly not that difficult, but it just requires a good mise en place (don't forget to rinse your leeks well) and constant attention. Not hard, just focused.

As you can see (kinda), I have my chicken stock simmering on the back burner. You'll slowly add this to the rice mixture, letting each ladle absorb and stirring to avoid burning the rice.

Look how those little grains plump up with wine and chicken stock flavor. I add the asparagus, chives and peas at the very end, ensuring they keep their bite and refreshing green color.

The ricotta adds just the extra bit of cream needed complement the starchy rice.

We'll be buried in the snow for a few more weeks, but a girl can dream.

Asparagus and Spring Pea Risotto
1 tablespoon butter
1 tablespoon olive oil
2 leeks, chopped and thoroughly rinsed
1 bulb fennel, cored and chopped
1 1/2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, preferably homemade
1 lb thin asparagus, sliced in 1-2 inch pieces
10oz frozen peas, thawed
Zest of one lemon
1 teaspoon salt
1/2 teaspoon pepper
Juice of one lemon
1/3 cup lowfat ricotta cheese
3 tablespoons chives, minced

In a saucepan, bring chicken stock to a simmer. In a medium sized pot, boil water and add asparagus, cooking for about 3-4 minutes. Remove asparagus to a bowl of ice water and set aside.

In a separate heavy-bottom pot, melt butter and olive oil over medium heat. Add leeks and fennel to olive oil and butter, cooking until tender; about 5-6 minutes.  Add rice and stir until coated with oil and slightly toasted. Add white wine and reduce to a simmer, cooking just until fragrant. Begin adding chicken stock one ladle at a time, stirring rice until it absorbs stock. As stock is absorbed, add more one ladle at a time, stirring constantly; this should take about 30 minutes. When the rice is cooked to al dente, add asparagus, peas, lemon zest and juice, S&P and 2 tablespoons minced chives.

Just before serving stir in ricotta cheese until melted. Serve risotto warm and top with remaining minced chives.

Arugula Brussel Sprout Salad

I'm obsessed with the salad at the neighborhood spot down the street, Crosby's Kitchen. It's a good local joint, but I lack the pricey stroller to really fit in there. Too bad the tiny dog isn't allowed inside, he would gladly ride in a Baby Bjorn if I let him. I promise that will not happen, I do have a bit of self respect.

I recreated this salad for our family Christmas dinner. It was the perfect combination of fancy to impress guests and easy to keep me sane. I had a wicked craving for it the other day and wanted to share with you lovely folks.

Peppery arugula is paired with earthy brussel sprouts, nutty Manchego and candy-sweet dried blueberries, all brought together with a delicate lemon vinaigrette.

Raw shaved brussel sprouts have a fantastic crunch. My local Trader Joe's actually carries pre-shaved brussel sprouts, but you could quickly shave your own using the slicing blade on a food processor.

The sweetness of the blueberries of is perfectly offset with the bitter lemon and hot mustard in the vinaigrette. The mustard also helps to emulsify the dressing, so the lemon juice and oil won't separate. Isn't that fancy?

Arugula Brussel Sprout Salad
For salad
6 cups fresh arugula, rinsed and dried
1/2 lb brussel sprouts
1 cup dried blueberries
Shaved Manchego or Iberico cheese

For vinaigrette
3/4 cup extra virgin olive oil
1/4 cup lemon juice
1 shallot minced
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Start by shaving brussel sprouts in a food processor, using the slicer attachment. Combine arugula, shaved brussel sprouts and dried blueberries. Using a vegetable peeler, shave cheese over top.

In a mason jar, combine olive oil, lemon juice, shallot, mustard, S&P. Tightly screw the lid shut and shake. Toss with salad and serve immediately.

Slow Cooker Curried Lentils with Sweet Potato and Kale

Look, slow cooker meals aren't always pretty, but that's not why people love them. When there is a warm meal waiting for you at home you really don't care so much what it looks like. Especially if it is healthful and flavor-packed. 

As I've mentioned before, I'm a bit of a slow cooker novice. I've had some failures (gray soup anyone?), but I've had great success with curries. The low and slow heat is ideal to bring together veggies and spice. It just may not win any food beauty pageants.

These curried lentils are nice to have around for weeknight meals and lunches. Combined with greens and brown rice, you have super healthy bowl. 

When I'm doing a slow cooker meal, I always prep the ingredients the night before. Make sure any need-to-be cooked ingredients are taken care of and chop all the rest. 

When you've done a bit of prep the night before, you just dump everything in the day-of. More time to snuggle with your pup in bed or to be indecisive about your outfit.

When you get home you'll have some gnarly looking lentils, but this actually means they're ready to go. Nom nom... brown mushy stuff. Saute up a bit of kale and prepare the rice (I used the microwaveable kind from Trader Joe's). Dinner on the table by time the Husband has walked the dog. #winning

Slow Cooker Curried Lentils with Sweet Potato and Kale
3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 tablespoon curry powder
1 tablespoon garam masala
1 jalapeno, chopped
2 celery ribs, chopped
2 carrots, chopped
2 sweet potatoes, chopped
1 1/2 cups lentils
3 bay leaves
4 cups chicken stock, preferably homemade
1 teaspoon salt
1/2 teaspoon pepper
1 bunch kale, washed, ribs removed and chopped
3 cups brown rice, prepared
1 tablespoon cilantro, minced

Heat two tablespoons olive oil in a medium pan. Add onions and cook until translucent, add garlic, ginger, curry, garam masala and jalapeno; saute for 2-3 minutes. Reserve until ready to add to slow cooker.

In a large slow cooker, layer carrots, celery, sweet potato and lentils. Top with onion mixture and bay leaves. Add chicken stock and cook on low for 5 hours.

Heat one tablespoon olive oil in a large pan and saute kale, adding salt and pepper. Saute for 3-5 minutes until slightly wilted.

Serve lentils with brown rice and kale. Top with fresh cilantro.

Some recipe inspiration from Smitten Kitchen.