Last Call for Comfort Food
We got our first dose of warm Spring weather here in New England which makes me eager to swap out my winter sweaters for t-shirts and flip flops. When seasons change not only do you swap out your clothing but also your recipes. March is the month to get that last fix of comfort foods such as gratins, baked pasta dishes, soups and risottos because soon they will be swapped out for salsas, salads, and grilled treats.
Leeks are probably my favorite aromatic, perfect base for soups and risotto. I’ve been making so much potato and leek soup lately i needed a change and opted for a risotto. Not sure if this will be my last risotto of the cold months but if so it was a delicious farewell.
Risotto with Leeks & Swiss Chard
I realized I was out of white wine when I started this dish but improvised with vermouth and lemon juice- in a pinch it compensates for the acid component.
1 C Arborio rice
1 Quart vegetable stock*
1/4 C white wine
2 leeks, light green and white parts sliced and
washed to remove sand and grit
1 carrot, sliced
1 bunch chard, washed and roughly chopped
3 garlic cloves, minced
2 bay leaves
1/4 C grated cheese
2 TBS butter
olive oil, salt and pepper
Use whatever risotto technique you prefer, this one works well for me- begin sauteing the aromatics and stir in the chard when half of the stock is absorbed. At first I was nervous about the amount of chard I added to the risotto but it really cooks down so don’t be shy!
* Save the chard stems for your next vegetable stock.
The Story of Holly
Told by Miz Emily
Holly first introduced me to the concept of "caw-ing" almost 3 years ago. My life has never been the same. By day this crow works the office life but by night you will certainly find Holly (Party Pants) Stevens in her Jamaica Plain kitchen cooking and dancing the night away in true crow fashion. Proudly hailing from Maine's Old Orchard Beach, this wild one has figured out how to combine her love for New England- its history, its food, & its boozy dance parties- with her love of classic elegance. Holly's food is fresh, locally produced, healthy, and full of flavor. A self-described salt hound, no taste bud goes untouched by a meal at Holly's nest. By combining simple salads with rich pastas, fish, and soups, no visitor will leave unsatisfied. Moreover, no hangover goes uncured when morning walks with Holly are kicked off with a hidden stash of irish coffee, and finished off by a nice warm plate of oven potatoes and frittata.
Glancing around her kitchen you will find a few staple items including a mini whisk (for perfect salad dressing), the classiest compost bucket I've ever seen, a kick-ass vegetable hutch, and most importantly a tasty beverage ready to meet your hand. Her home is cozy and warm, and her hospitality is outmatched by no one. On the bookshelves you will find recipes given to her by friends, and books like Omnivore's Dilemma and Salt: A World History, the later being one of the best book suggestion I've ever received, and the subject of her college thesis. Never missing the chance to make a dinner party a dance party, Holly is in constant motion, ready to motivate the group with classy tunes like Credence, Al Green, and GirlTalk. Unless, of course, Top Chef is on.
http://crowsinthekitchen.com
i am in protest against this dish and your flagrant use of swiss chard.
do you think it grows on trees lady?
what if we all went about throwing swiss chard into recipies all willy-nilly as you suggest?!?!
there will be no chard left for future generations!!