The Secret Life of Citrus

What's that old saying... Don't judge a book by its cover...beauty is only skin deep...its what's inside that matters.    The list of colloquialisms goes on and on, and they're all really saying the same thing.  When it comes to people, you've got to move past judgments based upon appearances and find out what someone's all about on the inside.  Let me make one confession...I can be a shallow Chef... but only when it comes to citrus. 

Lemons, limes, oranges...the most beautiful part of these fruits runs just skin deep.   Citrus peels are intensely perfumed and packed with essential oils that impart tremendous flavor into your food. Yes, you can certainly use the juice of any one of these fruits to flavor your dish. But, its the beauty wrapped into the zest, peel or grating of the skin that packs a subtle yet powerful punch.  Citrus has a way of unlocking the flavor profiles of your entire dish; its as if it heightens your senses for all of the flavors that are present. You'll see us add citrus peels to our marinated olives; and zest in everything from to seafood to vinaigrettes. Citrus even has a way of waking up the warm, spicy tones you'll find in Fall chutneys and pies.   

Remember the secret life of citrus...its beauty runs just skin deep...but it always packs a powerful punch. 

Are you ready for Thanksgiving yet?  Here's a take on Cranberry Sauce with Citrus Zest- a variation on one of our chutneys. 

-Chef

Cranberry Sauce with Citrus Zest

1 pound fresh cranberries, washed 

2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

1 lemon, zested

Combine the cranberries, sugar and water in a medium pot. Gently stir as you bring the mixture to boil over medium heat. Allow to gently boil for a few minutes, watching for some of the cranberries to break down. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Continue to stir gently as needed, and simmer for an additional  6-8 minutes.   Stir in the orange juice, orange zest and lemon zest-- adding a little bit of each at a time and tasting as you go along.  Tasting as you cook is the real secret in improving your final product and creating balance, no matter what you're cooking.  Your cranberry sauce should be subtly sweet, tart, warm with spices and bright from the citrus.   Allow to cool before serving. 

Photo from wizardrecipes

Thanksgiving...The All-American Culinary Superbowl

Tomorrow marks two weeks until Thanksgiving; any holiday that celebrates sharing amazing food with the people you love is a good thing in my book.  Thanksgiving carries with it all the anticipation of a major championship game...the stakes are high and no one wants to disappoint the team on the big day. And, its easy to get wrapped up in planning for the main event... the potatoes, the veggies, the bread, and of course, the bird.  

Here's one game-day strategy for going from a bench-warmer to an All-Star in your house.  Prep the team with easy-to-prepare appetizers.   Sure, one of the best parts of Thanksgiving is the all-day anticipation of a huge dinner feast, but a warm-up round with tasty snacks is the best way to win big with your crowd.    

No need for a heavy appetizer display.  Opt for flavor over quantity.  With that in mind, I leave you with an 801 favorite... Marinated Olives.    Prep a day or two in advance, and they'll taste even better.  Enjoy. 

-Chef

 

Marinated Olives

1 1/2 Cups Queen Stuffed Olives

1 Cup Kalamata Olives

1/4 Cup Roasted Garlic Cloves

1/4 Cup Roasted Red Pepper; sliced into strips

Zest from 1 Orange

2 Tbs. Italian Dressing

Combine all ingredients in a non-reactive bowl and allow to marinate overnight.  

To roast garlic: 

Preheat your oven to 400 degrees. Peel away the white outer covering of the garlic bulb, leaving the cloves attached to the root.  Cut across the top of the cloves so that you can see down into the bulb. Drizzle with olive oil and spread it around the entire bulb generously with your fingers. Wrap the bulb in aluminum foil and bake for 30-35 minutes or until the garlic cloves are soft. Remove the garlic packet from the oven and allow to cool.   Remove the individual garlic cloves by gently squeezing the garlic bulb.  Toss the roasted garlic cloves with the olive mixture, or use it in a hummus mixture or marinade. 

Photo courtesy of Snooth.com

801 Risotto- The Perfect Canvas

Slow food and slow cooking are great comforts; especially as cooler fall and winter air make their way our area.  One of the best ways to warm your bones is to spend time in the kitchen, making the foods that you find comforting and warming from the inside out.  Risotto is one of those dishes. At its basic level, it's warm, creamy and satisfying...in terms of both texture and richness. But, Risotto is also the perfect canvas for an assortment of flavors...from wild mushrooms, to roasted vegetables (another slow food favorite in our kitchen), to seafood, and of course, any number of cheeses that your heart desires. 

From time to time, we'll use risotto to showcase a great vegetable find at the farmer's market, like a butternut squash.  But, risotto can also stand up to bold add-ins like blue cheese.  The beauty of the dish is that you can coax the most creamy, decadent texture from the rice and then give it any flavor profile you like. Risotto is traditionally made with Arborio rice, a short-grained rice with an incredibly starchy exterior.  Slowly cooking and stirring the rice releases the starch, creating a creamy rice dish that's perfect as a small first course or as an accompaniment to the main entree.  

Risotto is totally approachable in the kitchen...all it takes is a little patience and the willingness to put a little love into the dish.  Use this recipe as a blank canvas for your favorite flavors-- roasted red peppers, wild mushrooms and Parmesan are just a few ideas.  What are your favorite risotto flavors?

-Chef

 

801 Franklin Risotto

2 Cups Arborio Rice

1 Shallot- minced

2 Tbs. Butter

1 Bay Leaf

1 Cup White Wine

2 Cups of Stock or Broth

Salt & Pepper to taste

• Heat a large saute pan on medium high heat.  

• Add the butter and allow it to melt.  
• Add the rice and shallot. Toasting the rice and shallot develops their flavor, giving the rice a nutty, toasted flavor.  
• In a separate pot, warm the stock or broth.  Gently stir the rice around the pan until the butter is absorbed. 
• Add the white wine to the pan and let it absorb into the rice. The alcohol will evaporate while the rice absorbs the flavors of the wine. 
• Add the Bay Leaf to the rice as well.  Reduce heat to medium and continue stirring frequently.  
• Add 1 to 2 ladles of warm stock to the rice and continue stirring.  When the stock is almost completely absorbed, add another 1 to 2 ladles of liquid.  Continue for 20-25 minutes until the rice is tender;   the amount of stock you need will vary.  
• Season to taste using salt and pepper.  Taste the rice;  it should be al dente; rich and creamy but still holding its texture and shape.  (In other words, be careful to avoid cooking your risotto to mush! Now, how's that for a gourmet term?) 
• Remove the Bay Leaf, and finish the dish with a tablespoon of butter stirred into the rice, or a dusting of Parmesan and fresh herbs on top.

 Variations:

• Add roasted vegetables or wild mushrooms after the wine has absorbed into the rice.
• Use red wine to add a rosy tint to your risotto dish
• If using a bleu cheese or Parmesan, gently crumble and stir in the cheese after the final ladle of stock has been absorbed.