Monday, 22 October 2012

RISI E BISI and Across The River And Into The Trees we go!



Give me peas and pasta, give me peas and rice, I love them both. Who can resist those glorious, gratifying combinations? Who indeed, especially when fresh peas are in season! I cook Risi e Bisi often, but I refer to it in the boring vernacular: risotto with peas. What's wrong with me? What indeed? This Venetian recipe deserves a more poetic name. Yes, Risi and Bisi! 
I've been reading Hemingway's "Across The River And Into The Trees," for this edition of  Novel Food.  Hemingway's novel is set mostly in Venice and it seems to me that a plateful of Risi e Bisi will make a very nice accompaniment to my reading endeavours. Of course, not a single character in the novel eats risotto (or risi e bisi). They tackle huge lobsters served with mayonnaise, they order scaloppine, and cauliflower and mashed potatoes and lots of wine. As is usual with Hemingway, there's lots of alcohol making the rounds, and lots of guns and war stories and hunting and eating of freshly killed animals. 
The characters saunter in and out of Harry's Bar, and there's one lively passage in which the protagonist visits a Venetian market and orders about a dozen fresh oysters. He shucks them in masterful strokes and eats them on the spot, savouring their seawater liquor ...
Let me stick to my Risi e Bisi. However, I do intend to order a vicarious order of oysters if they can be shucked for me by Hemingway. We'll share them on the spot, right in that very same Venetian market. 



Venetians cook risi e bisi to a consistency that's somewhere between a soup and a risotto. Call it a thick soup and eat it with a spoon. This dish is served especially on the 25th of April to celebrate the feast day of St. Mark, the city's patron saint. Here's how I cook Risi e Bisi, a Venetian treat: 
Ingredients:
8 cups vegetable broth (or as needed)
3 tablespoons olive oil
1 small onion, chopped well
2 celery ribs, chopped well
black pepper to taste (no need to use salt, there is salt in the cheese and the broth) 
1 cup arborio rice
2 cups peas (if fresh peas are available, by all means, buy them and use them. Shell them to yield 2 cups and reserve the pea shells for the broth)
if frozen peas are to be used, have ready 2 cups of pea shells such as from snow peas
3 or 4 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
¼ cup grated Pecorino Romano cheese
Ready for their closeup! 
Directions:
  • Boil the pea shells in the broth until they are almost melting away. Use four cups of broth and let boil until the broth has reduced by half. At that point, the pea shells will have become very soft and they will have yielded all their flavour. With a slotted spoon remove the shells and use the pea-flavoured broth for the risi e bisi. Keep the broth warm so that it’s ready to add to the risotto. Keep a ladle nearby. 
  • Heat the oil in a Dutch oven and add the onion and celery. 
  • Cook about 5 minutes, then add the rice and cook, stirring for 2 to 3 minutes. 
  • Add the concentrated broth (2 cups) and the dill, and keep stirring until the broth has been absorbed by the rice. 
  • Add another three cups of broth, and bring to a boil.
  •  Lower the heat to simmer, cover and let cook for 15 to 20 minutes, stirring occasionally.
  • Cook the peas in one cup of broth. Cook them for about ten minutes, less if you prefer: peas cook very quickly and you don't want them overcooked.
  • Add the peas to the rice and stir. Both rice and peas should be tender.
  • Mix in some black pepper, the parsley, and the grated cheese. 

  • Remove from the heat. The mixture should be creamy, not dry. Add more broth if it looks dry to you. Serve right away.


Cover of the first American Edition
Charles Scribner's Sons (1950). The title of the book refers to a comment made by Stonewall Jackson shortly before he died. 
Hemingway's novel "Across The River And Into The Trees" is about a love affair. But there's not much of a love affair between the fifty-year-old protagonist, Cantwell, and his eighteen-year-old Contessa. The two do try to share some romantic moments, however, more pronounced is the love Cantwell has for Venice, a city which to him is unrivalled.

Cantwell is a battle-scarred army officer with advancing heart disease. He’s facing the fact that he is near death. During a visit to Venice, he reminisces about the time he spent there as a young soldier. It was during World War I, and it seems that every Venetian corner reminds him of that time. It was a time when he believed that he was immortal, and immortal even in battle, but presently he realizes that his immortality is lost or never was.  
I think that's why he has one last, spontaneous affair with someone so much younger than himself. He is trying to recapture a time and a youth that are gone forever. The Contessa, in turn, is mourning her deceased father: we get the sense that her attraction to Cantwell stems from a wish to be a daughter again.  
Not a prudent union if it can even be called a union. Hemingway by no means convinces us that there is a real meeting of the souls between these two. He may be purposefully pointing against it. It’s ironic that Cantwell often calls his young love interest “daughter,” something certainly considered an unfortunate misnomer in today’s society, but alas quite acceptable in 1950, the date of the novel’s publication.
While on a hunting trip, Cantwell summons up recollections of his past. After a period of introspection, he experiences chest pains and dies. He faces his approaching death with bravery. He goes into death with the same sense of purpose he had when going into battle. That's the Hemingway we know (and love)? The character has resigned himself to the inevitable and faces it with bravery. He accepts the rule of the jungle and the survival of the fittest.
The writing appears a bit tired in some sections. One senses the ebbing of Hemingway's powers. By this time the author spent his time mostly drinking and he was in and out of depressive states, situations not conducive to the art or writing. 
An interesting novel, but one that lacks the evocative power of Hemingway's earlier work. However, realism is a dirty business, so perhaps evocations are not needed here.

This is my contribution to Novel Food, the literary - culinary event hosted by Simona from BricioleYou can find the round-up of the 17th edition of Novel Food here.    
This facsimile of the dustjacket is available for purchase. Here's my question: why? 

Monday, 8 October 2012

HUMMUS DIP WITH SPINACH AND ARTICHOKES


My imaginary friend came over the other day.  She hadn't visited in a while, but something was bothering her so she put in an appearance. The conversation went something like this: 

"What's that you said? You love spinach dip?"
"Yes, I love it!" 
"And you also love spinach-artichoke dip?" 
"Indeed I do!"
"And you're crazy about hummus?"
"Crazy as a loon!"
"And what else did you say?  A little louder please, I can't hear you too well. Really? You can't decide which to eat? Poor you! Quelle dommage! How about if you make all three?" 
"Forget the notion."
"Relax, relax! I don't mean three different dips; make one dip that is a combination of hummus, spinach and spinach-artichoke dip. Trust me, dear, it's delicious! I bought some from that market I go to, and I loved it. It has a hummus base. I need not tell you how healthy hummus is. Then there is spinach added, and carrots, and water chestnuts. Then there are chopped up artichokes incorporated into the mix."
"Did you get the recipe?"
"No ... the staff wouldn't give it to me but how hard is it going to be to make something similar? Come into the kitchen with me dear, and you'll be eating dip in no time."

WARNING:  THIS RECIPE IS NOT INTENDED FOR CONSUMPTION BY "PURIST" HUMMUS EATERS, AS IT CONTAINS INGREDIENTS NOT ORDINARILY FOUND IN TRADITIONAL HUMMUS RECIPES.  WILL THE "PURIST" HUMMUS EATING FOLK PLEASE CHECK MY POST ENTITLED: 
HUMMUS, HUMMUS, HUMMUS!

This recipe does away with the fat and calories of spinach/artichoke dips. Out goes the mayonnaise. Out goes the sour cream. Out go the high-fat cheeses. Instead, there is protein from the chickpeas, there is iron-rich spinach, there's delicious feta cheese and there's the goodness of yoghurt.  

Make the hummus base:

Take a 15 ounce can of chickpeas, 1 garlic clove, 4 level tablespoons tahini, 4 tablespoons lemon juice (or a little more, if needed), and a pinch each of salt, cumin and black pepper. Whip them up in a food processor until you get a smooth consistency. To that mixture add 3 tablespoons Greek yoghurt and 2 tablespoons olive oil. Whip the mixture up some more and that should do it for the base of the dip.

Now let's add some vegetables:

Chop up 4 artichoke hearts (the canned ones, but not the marinated ones), chop up some spinach, chop some water chestnuts, chop a little parsley, and grate a carrot.  How much of each?  
Oh, details, details. We can measure or we can wing it.  I'm all for winging it. 
Let's just fold the vegetables into the hummus.  Stir in a tablespoon two tablespoons of feta cheese.  

Place the dip in the refrigerator for a few hours or preferably overnight so that the  Resting time is important so that the flavours can blend together. Once the dip is ready, place it on a serving platter and decorate the top with pine nuts. Serve with carrots, celery and pita chips. 

"Taste it.  Come on, taste it..." whoops... where did my imaginary friend go?  Oh well, she's gone. This was fun to make and a really delicious and healthy dip. 

Tuesday, 2 October 2012

GREEK STYLE ROASTED POTATOES

 

Oregano, garlic, olive oil and lemon juice. Four ingredients that make a spud taste awesome! Peel, mix and roast. Simple and yet so flavourful. This way of cooking potatoes is very popular in Greek homes. The ubiquitous Greek roasted potato! Every Greek or friend of a Greek has either eaten them, or cooked them, or both. A good accompaniment to Greek roasted potatoes is feta cheese. That, some olives and a salad are an excellent and inexpensive meal. 

For this recipe, I always use Yukon Gold potatoes, a variety that's grown here in North America and is very similar to the ones available in Europe. The Yukon Gold potato entered the market in 1980, and it's a cultivar developed in Canada. It's distinguished by its thin, smooth, yellowish skin. Its flesh is golden yellow in colour and high in moisture content, and its flavour is extraordinary: sweet and buttery. These types of potatoes can be baked, boiled, or grilled, and will always yield the best results! 

 Ingredients:

3 pounds Yukon Gold potatoes, peeled and cut into wedges
1/4 cup olive oil
4 garlic cloves
2 teaspoons dried oregano plus a little more to use as a topping
Salt and pepper to taste
1/4 cup vegetable broth
juice squeezed from one large juicy lemon
Pecorino Romano cheese, grated, and maybe a little feta cheese, too, if you're feeling up to it


Directions:
  • Preheat the oven to 400°F/200°C.
  • Smash the garlic cloves and peel them. Remove the green sprout from the middle of each garlic clove. Do this because the sprout can turn a funny grey colour when it's roasted (as I have learned from experience), and I don't think you're going to like grey stuff mixed in with your potatoes, even if you know it used to be some harmless little garlic sprout. Once the sprouts are discarded go ahead and mince the garlic.   
  • In a large bowl toss the potatoes with the olive oil, the oregano, the minced garlic, and the salt and pepper. Come on, get your hands in that bowl and get the tossing action going! 
  • Now, spread out the potatoes in a baking pan. They have to be in one layer, so choose a pan that can accommodate them that way.
  • Bake for 25 minutes, then take the pan out of the oven.
  • Add the broth and the lemon juice.  Grab yourself a spoon and toss those potatoes once again. At this point, you can add some feta cheese if you like. 
  • Place the pan back in the oven and finish cooking the potatoes. This should take an additional half hour to forty minutes. They'll be done when tender in the middle and browned around the edges.  
  • Take the potatoes out of the oven, place them on a serving dish and for garnish sprinkle a little oregano and a handful of Pecorino Romano cheese.   
  • Feta cheese? You can add some more: crumble a little feta cheese into tiny pieces and sprinkle it on top. Or, you can have the feta on the side, which is my personal preference. 
  • Serve while they are still warm, and enjoy, enjoy, enjoy!