Be Mine {A Valentine's Day Menu}

So, IF I wasn't going out to Maravo for a FABULOUS, fun, romantic Valentine's Day meal for my Valentine's Day.....  

THIS is what I would make for Loverboy....




We would start with
Classic Swiss Three Cheese Fondue.....

then relax and recoup with a lovely salad with Winter Fruit with Baby Greens and Champagne Vinaigrette

and then of course it wouldn't be a special meal without the beloved Short Rib Risotto

 and then to stick a fork in us nothing

says L.O.V.E.

like a slice of

Red Velvet

Mile High Cake

with White Chocolate

 Butter Cream Icing

Bon Appetit and  
Happy Valentine's Day.... hope it's full of LOVE <3

or I could be full of shit..... there's a possibility that with 3 kids and my Dad living with us that if we stayed home it would just be another weeknight dinner.... YAY for going out!  All you couples pre/post/sans kid make this menu and SAVOR the moments :)

Pic me a WINNER! {Featured 5}

Feedback says: I need to keep picking my pics!  And since this really is my favorite post I need to make time to do it!  I hope you like my "pics" this week.... I L*O*V*E them!


HAPPY FRIDAY & HAPPY FEATURED 5! 


START WITH YOU.
I'm not sure if everyone
 is familiar with the Shine Project. 
 It's a cause/blog/mission
worth checking out for sure,
but this was a great little post,
 particularly as school starts.
I'm sharing it with my daughters
 [& my Prince too] 
Great message Ashley <3



Simple Romaine Salad with
Greek Yogurt Ranch Dressing,
Spicy Brown Sugar Bacon, and Feta
from MANGIA. 
It's the bacon that got me.  OMG



Shrimp Tacos with Mango Slaw....
you had me at Shrimp.
Check it out at 4 the love of feasting!



I am INTRIGUED.  and therefore I must try....
Smoky Strawberry and Corn Salsa
Thanks Jenn at Home Skillet
for dreaming that crazy yummy combo up!

I know, Risotto..... it's a problem. 
But WTH Wilde in the Kitchen....
Gorgonzola and Leek Risotto? 
I'm knocking people over
to get to the store to get
what I need to make this!




One for good luck? You know it!

A Rum challenge and no one invited moi???
Sigh.  I'll forgive in time.
Mixed Berry Cooler [spiked] YUM! RUM!
Thanks Savoir Faire

**ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

 

HOUSEKEEPING:

And as our month FLIES by.... don't forget there's some awesome Pamper Chef Measuring Cups up for grabs.... CLICK HERE TO ENTER..... lots of ways to enter!

HAPPY FEATURED 5! {& yes, we have a WINNER! }

WELL, Before I get to business.... I had 82 entries to May's giveaway and ONE LUCKY Sea Salt Collection WINNER! Congrats to CUCINA49!!! please email me at heidisuewebb@yahoo.com and I'll get it on it's way to you PRONTO! And then I'll look forward to hearing about how it has changed your life! 


I'll be announcing JUNE's giveaway this weekend so keep your eyes peeled.... I had a tie on votes for what it should be so I had to "randomize" that too! 

 



Happy June!

Happy Friday!

HAPPY FEATURED 5!

My first post is incredible looking but to me of course it's more than that.... it's my namesake in a dessert GRASSHOPPER PIE! Thanks for sharing Pass The Sushi, Ruthie would've approved!
p.s. I hope I won the book... sorry my 5 came out too late to pimp :(

Alex at Life, Liberty & the Pursuit of Foodiness 

was mortified by the title of her post.... 

Presto Pesto.  

Cheesy ole me though....

 yup, I adored it. 

And that Pesto looks stunning

 and OMG it was made with

 a Magic Bullet.  

She was channeling her inner Grasshopper.... 

it's the celebration of the Grasshopper week.

what is that? THAT is Brown Risotto.  

Yes, Shut. The. Front. Door.  Who knew?  

Jessica at Oh Cake knew.... that's who.

I am finding this and making it!  

Thank you Jessica for posting 

Brown Butter Carrot & Walnut Integrale Risotto

I know I'm definitely more DINNER oriented this week.... possibly because it's been kinda crazy & I've made a bunch of quick "clean out my fridge" meals so I'm coveting this yummy food.... Lauren at Part Time Housewife {canNOT imagine what she'd cook up if she was FULLtime!} grilled up some Grilled Black & Bleu NY Strips.... YUM.  They looked awesome.... and now I'm just waiting for the recipe for the Bacon Slaw also in this picture.... give it up LAUREN!!!

O.K. enough dinner.  

Cookie & Kate were flipping some

Whole Wheat Carrot Cake Pancakes 

over in their neck of the woods... and I was like

WTH, I'll be wrestling alligators

 in the Everglades this weekend

 when I could be making these

 >>>>>>>

WAHHHHH! 

Make some for me and report back!

& there's always one for good luck. 

 This week it's from my first Blog love... 

Marina at the Yummy Mummy Kitchen.  

I adore her blog and all her awesome treats.  

This morning she featured an awesome seasonal salad, 

I can't wait to try it! 

Grilled Apricot, Gorgonzola, and Candied Walnut Arugula Salad... 

for the candied nuts check out my recipe HERE.

****ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

As usual I have a couple housekeeping matters :)

You may recall that 2 weeks ago I was over at Wilde In The Kitchen participating in her bake sale to raise money for Relay for Life!  WELL, not only did I get to send MY cookies of to my lucky winner {XXOO MOLLY} but I also received {and you know it really is better to RECEIVE than to GIVE ....is she kidding? you'll never know} but OMGoodness did I receive some YUMMINESS!

I'm still bitter at some chick Marisa who outbid me all over the place but boy did SHE miss out.... I received some Chocolate Chip Snickerdoodles from Heather at Bake, Run, Live that my family fought over AND an out of this world loaf of Povitica Bread from Mrs. Wilde herself, Vicki.  SO YUM.  It was such an awesome cause & such an awesome treat to receive my goodies... hope you'll all join in next time!

In closing.... HAPPY NATIONAL DONUT DAY!

Particularly to my David & my friends Kathy & Kevin <3

I wonder what CJ @ Food Stories will cook up?

T.G.I.F. {Young Grasshopper's Featured 5}

This week sucked.

There, I said it.
Really it just sucked the life out of me.
Not actually sucked.
you know,

I worked way too hard.

Blogged way too little.

Sigh.

But good outcomes.

And I did manage to check out a few blog posts.

so, I am able to get back on track AND still do my

FEATURED FIVE!

We have a Feature hog alert.... 

 Gerry over at Foodness Gracious....

I stalk him and his sweets and he killed it this week. 

This is my Father's Day menu.....

shhhhhh don't tell David!

Biscoff Corn Dogs

[oh just Shut. The. Front. Door. Gerry!]

and.... wait for it...

 Coconut Tres Leches Cake [I'm telling you David will propose all over again].

Strawberry Orange Creamsicles on a Chilly Rainy Day.... great post and a recipe I personally will be making this weekend in Sunny Florida!  Thanks Curly Girl :)

Apparently I missed the memo that it was a creamsicle week.... but I'm glad these girls had it covered!  Jen over at Three Little Piglets posted an awesome Orange Creamsicle Cupcake that you shouldn't miss.... fun little giveaway that you can get in on too if you hurry!

A blog hop that I only wish I could have gotten my crap together to be a part of..... Katherine Martenelli featured a Black Bean & Corn Salsa that I am DYING to try.... check it out :)

 And last but in NO WAY least.... my one for good luck!

how could I not include The Smitten Kitchen's Bacon, Egg & Leek Risotto???

Really?

how did I not think of that?!?

I'll be trying this REAL soon!

****ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

And as usual.... I've got some love to share! AND a reminder everyone that May's GIVEAWAY is under way.... a Sea Salt collection & POSSIBLY a grilling rub collection too {quite a few entries so far.... we may get there!}

Finally, Thank you SOOOO much to Jen at Love Food Cook Food for awarding me my second Kreative Blogger & Sunshine Awards.... thank you so much! 

And Jacqueline at Blether for the HUGE sweet shout by featuring Young Grasshopper on her Friday Foodie last week!  XXOO

The Search Is Over {Wild Rice Risotto}



Wild Rice Risotto

If you've been with me a bit, you know I LOVE Risotto :)  I love it with Short Ribs, I love it with Pork, I love it with Chicken, I love it with Spring Vegetables, I love it in a house, I love it with a mouse.... you get the idea.

A few weeks ago I was introduced to Wild Rice Risotto at a great restaurant in Albuquerque, New Mexico called the Artichoke Cafe.  Since then I've been mildly obsessed and thought I'd do some experimenting and By George, I think I've got it!

Did Someone Say Risotto? {Chicken Risotto with Spring Vegetables}

Chicken Risotto with Spring Vegetables

Did someone say Risotto?

Oh, it was me talking to myself?

I'm thinking about changing my name to Gordon and speaking only of Risotto going forward. I'll be The Risotto Blog. Young Risotto.

I do love it so. 





And all these great spring veggies, who can stand it?  They deserve a Risotto.  YOU deserve a Risotto.

So, yes, I have a new Risotto for you.... and no, it's not the Mojito Risotto.  At least not yet.

Desperately Seeking Wild Rice Risotto {Artichoke Cafe Review}

Artichoke Cafe Albuquerque

Anyone who knows me well knows it hard to drag me out of my hotel when I'm in town on business.  I'm not sure why because I have a lot of great friends in "the Q" that I miss a lot and there's SO much good food.... I don't know if it's the time change or just laziness but I just want to hole up when I'm there.  That said, I'm always grateful in hindsight when someone drags me out.  Last night my good friend, Snow {yes, she is named after precipitation}, from Placitas dragged me out.   

My Santiago Perez purchased from Artichoke Cafe

She picked me up and we went to the Artichoke Cafe on Central Avenue.  LOVE that place and haven't been 10 years I'll bet.... last time I was there I bought a huge oil painting by Santiago Perez off the wall.  I remember my friend Alisa couldn't believe that at the end of lunch I was like "I'd like to buy that painting" and I wrote out a check and carried it out.  A different life.  But I still have that painting on my living room wall.... we love it.  Might be the only true art I own. 


Well, they still have paintings on the wall for sale.  I didn't see any Santiago Perez, but there was some beautiful stuff.  And the food is STILL AMAZING!

To. Die. For. [Short Rib Risotto]

Everyone has a food they just love love love. For me it's the short rib. I saw someone use it on Master Chef [I know I'm Pathetic] and became obsessed.  Over the last few years my "signature dish" has become Short Rib Risotto.  And it is To. Die. For.  Seriously.  I like to say that you know a short rib is perfect when you involuntarily say "oh my God" after you put a piece in your mouth and I can make that happen. Here is how to get there.


ALL YOU NEED:

3-3 1/2 LBS. CHUCK SHORT RIBS                         [bone in]
Kosher Salt
Granulated Garlic
1/4 c. Brown Sugar
1 medium onion quartered
2 beers of your choice







NOTE:  GET CHUCK SHORT RIBS bone in for this recipe... no other words are the right kind.... I have recipes I'll share another day for boneless.


Anyhow, I digress, let's get started..... it's a high heat braise.... so preheat your oven to 375F.

While you heat your olive oil in heavy oven safe lidded pan [I use my enameled dutch oven] generously salt the ribs [kosher salt] and then sear top and bottom side, approximately 4 minutes per side, turning with tongs.  Leave standing on their sides so the membrane is vertical and the bone is NOT touching the bottom of the pot.  

Like THUS :)

While the second side is searing, quarter your onion and break apart so you can place in between ribs.  Then sprinkle the ribs with the granulated garlic and brown sugar; add the two beers [try pouring around the ribs not knocking all the sugar off...  the beer will bubble up]. Put lid on and put in oven for 2 1/2 hours.  and PERFECTION!

Since I often make my protein early in the day, I just turn the oven off and leave the ribs in the lidded pot until I make the Risotto.

Risotto

5 cups chicken broth

2 tbsp olive oil

1 onion [diced]

1 cup Arborio Rice [Risotto]

1 tsp kosher salt

2 tbsp butter

1/4 cup shredded Parmesan/Romano Cheese [if desired]

salt & pepper to taste

In a saucepan, heat the chicken broth to a boil then turn down to simmer. While that is heating, I remove the short rib meat from the bones/membrane, removing excess fat and set aside [I leave a couple ribs meat in larger pieces and reserve for "garnish".

Once the broth is simmering I heat the olive oil in a large saute pan [5 quart] on medium heat, add onion, saute about 5 minutes over medium heat. Then, add Arborio Rice and saute until translucent [about 4 minutes].  Sprinkle with kosher salt, add 2 cups stock and stir at a low simmer.  Continue adding the stock 2 cups at a time about every 5-7 minutes... stirring nearly constantly. After about 20-25 minutes the risotto should be tender. Add butter, Parmesan and stir the meat in to the Risotto, adding approximately 3 TBSP of the "tar" from the Rib pot along with the meat to flavor, stir well and allow to marry for 10 minutes on extremely low heat, stirring frequently.  


To. Die. For.

Some Would Say "You're Watching Too Much Hell's Kitchen Heidi" {Risotto Recipe}

In retrospect I could've called this blog, Hello my name is Heidi & I eat Risotto and drink Mojitos.... because I am and I do.  More than the average bear I'm guessin' and so, how could I not blog my dinner on a night that I'm making Risotto?  It's my signature dish.... it's the perfect food [unless you are dieting] and one I think everyone should add to their repetoir of "go-to" dishes.... I can always make risotto as long as I have Arborio in the house (and I always do) because it's a vehicle for anything. 


NOTE:  The recipe serves 4, but I double it for my family of 6 and have plenty for after-school snack left overs.... 


Tonight I had fresh asparagus and a pork loin in my fridge. So I decided Asparagus & Beer Braised Pork Risotto.... 


 I'm a no fuss girl when it comes to braising my meat. This is all you need:

and a piece of meat of course.... 

Beer Braised Pork Recipe

1-2 lb. pork loin

2 tbsp Kosher Salt

1 small onion quartered

2 tbsp olive oil

2 bottles of beer

Preheat oven to 350.  Kosher salt the exterior of the roast generously while heating your oil in the Dutch oven. I used my Temecula basil infused olive oil [which I heart very much]. Once the oil is hot but not smoking sear the roast on all sides. Approximately 2 minutes per side. While the roast is searing peel and quarter an onion. Then throw it in the pot with two Landsharks (or your beer of preference... I'm a Landshark girl, all about that island feel.... Key West take me away). Bring to a simmer, put lid on Dutch oven and put in oven 90 minutes. 

I often do the protein midday and just leave in the pot covered at room temp until I am actually making the risotto... or you can start the risotto about 20 minutes prior to the meat being done whatever your schedule allows. At some point you will need to pull the meat and have it ready, I do it in between adding broth while cooking the Risotto.

Note: anytime you are using a braised meat, Risotto is more of a project for a day when you have time. I've made with quicker weeknight ingredients, like shrimp and green beans or chicken and pea, stick with me and I'll revisit and reinvent Risotto a time or two.... it's inevitable, but this post will get your feet wet.


As usual, I digress, cut your asparagus in 3 inch segments [approximately 1 cup], discarding the tough end and blanch it for 3 minutes.


ok meat braising or braised.... asparagus blanched and set aside. 

Here is my method for Risotto.... developed from Think Like A Chef by Tom Colicchio, one of my heroes.  Not to digress AGAIN, but that is one book I highly recommend if you love to cook.  Really gave a great perspective on cooking and recipes and I credit it for my ability to think outside the box in the kitchen.  


Back to business, here's what you need for Risotto:

Risotto Recipe

5 cups chicken broth

2 tbsp olive oil

1 onion [diced]

1 cup Arborio Rice [Risotto]

1 tsp kosher salt

2 tbsp butter

1/4 cup shredded Parmesan/Romano Cheese [if desired]

salt & pepper to taste

In a saucepan, heat the chicken broth to a boil then turn down to simmer. In meanwhile heat large saute pan [5 quart] with olive oil on medium heat, add onion, saute about 5 minutes over medium heat. Add Arborio Rice and saute until translucent [about 4 minutes].  Sprinkle with kosher salt, add 2 cups stock and stir at a low simmer.  Continue adding the stock 2 cups at a time about every 5-7 minutes... stirring nearly constantly. After about 20-25 minutes the risotto should be tender. Add butter, Parmesan and whatever protein/veggie you are using..... for me tonight, the pork and asparagus, stir well and allow to marry for 10 minutes on extremely low heat, stirring frequently.  Salt & pepper to taste.


Voila!

it's romantic, it's fancy, it's Wednesday and yes, the kids LOVE it!