Mushroom Kale Risotto

Serves 4

  • Mushroom Kale Risotto

    6 to 8 cups chicken broth

  • 2 cups mushrooms
  • 1 large shallot
  • 1 bunch kale
  • 2½ tablespoons butter
  • ½ teaspoon kosher salt
  • 1 ½ cups Arborio rice
  • ¾ cup white wine or brandy
  • ¾ cup Parmesan cheese
  • ½ tsp kosher salt
  • Fresh ground pepper
  1. Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
  2. Clean and chop the mushrooms and kale. Mince the shallot.
  3. In a large heavy-bottomed skillet, pot or Dutch oven, heat 2½ tablespoons butter over medium high heat. Add the shallot, mushrooms, kale, and ½ teaspoon salt, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes. Add 1½ cups Arborio rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
  4. At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
  5. Stir in ¾ cup Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.

This is very flexible – tonight’s version included crimini and Portobello mushrooms, but you could use any variety you like.  To make a vegetarian version use vegetable stock.  Make sure you love the flavor of your stock, so important to the finished product. This will lose its creaminess if you can’t serve it right away, so keep a little of the warmed broth if you need to soften it up a bit.

Oatmeal Pecan Chocolate Chip Cookies

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  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 cups rolled (old-fashioned) oats
  • ½ cup coarsely chopped pecans
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ½ cup lightly packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ½ cup dried cranberries
  • ¼ cup coconut flakes
  • ½ cup semisweet chocolate chips

 

  • Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
  • In a medium bowl, stir the flour, baking powder, baking soda, salt, cinnamon, oats, pecans, cranberries and coconut flakes together with a whisk or fork.
  • In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture
  • Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 10 minutes, turning the pan once for even baking, then bake approximately another 7-10 minutes. They will not spread out or change in shape …
  • The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.