Farmstead Roasted Vegetable Risotto with Crispy Sweet Potato Chips & Pomegranate Rubies

Do you ever fear that one day you will run out of creativity? That it will all just dry up in a panic and you'll be left with zero ideas. Sometimes I fear this will happen to me. Then I remember that there are restaurants and inspiration is literally everywhere. I swear one trip to Europe is enough to keep me inspired for years. 

The best meal I've had in a long time was vegetable risotto at Farmstead in Napa. You know something is amazing when you can't stop eating the leftovers, cold, five days later. Yeah. So good. The restaurant is as farm to table as you can get. We literally witnessed the chef walk out back to the garden, pick some herbs and return to the kitchen. Everything about this place was lovely. Including, and especially their risotto. Re-creating is has been on my to-do list for a while. And with Valentine's Day less than a week away, I think the timing is just perfect. 

After a couple tries it tastes spot on to the risotto I had on that cool afternoon back in October. Warning, risotto can be a bit involved, but in my opinion, it's got a worse reputation that it deserves. And should really only take about 20-25 minutes max of near constant stirring. You see, there are certain kitchen tasks that require near constant attention, like smitten's ethereally smooth hummus that requires you peel each single chickpea and homemade pasta that most normal people would totally roll their eyes at and say "you've got to be kidding me, not worth my time". Well, risotto sort of falls into that category. And you know, I think I've discovered the secret to these types of somewhat monotonous tasks. The answer is turn on a good pandora station, pouring yourself a generous glass of wine (hey, you've already opened the bottle of the risotto anyway!) and allow yourself to settle in and let it be a sensual meditative experience. It also helps if you have a partner, one person to manage the ingredients as they get added to the pot, and one to man the stirring. The result is well worth the wait.

I recently followed a butternut squash farro risotto recipe which was delicious and lovely, but it barely made 3 servings, which was seriously disappointing for the amount of time and effort. I knew I didn't want that so this recipe makes a whopping 6-8 servings, though I'd say closer to 8,  and also happens to re-heat beautifully. 

It's packed with tons of vegetables, from butternut squash to broccoli to everyone's favorite kale. And despite being a traditionally heavy winter dish, this risotto is surprisingly light and fresh with lemon zest, fresh basil, and tangy pomegranate arils. It almost feels spring-like which is sometimes refreshing in the dead of winter. Something about homemade risotto is just so special, comforting, and perfect for treating yourself or sharing with someone you love.   

Farmstead Roasted Vegetable Risotto with Crispy Sweet Potato Chips & Pomegranate Rubies
Serves 6-8 

For the Risotto:
2 cups arborio rice 
1 cup dry white wine
6 shallots, sliced 
5 tablespoons unsalted butter, divided 
1 small butternut squash
grapeseed oil for drizzling 
6-7 cups low sodium vegetable stock 
6 ounces baby broccoli, chopped
2 medium zucchini, diced
7 ounces shitake mushrooms, sliced 
1 small bunch of kale, de-ribbed & chopped 
2 teaspoons of salt 
1/2 cup freshly grated parmesan 
zest of 1 lemon 
1 large pomegranate, de-seeded 
1 large bunch of basil, thinly sliced

For the sweet potato chips: 
1 large sweet potato 
grapeseed oil (or coconut or canola oil) 
1/8 teaspoon cumin 
1/8 teaspoon paprika 
1/4 teaspoon salt 

Preheat the oven to 400 degrees. Peel the butternut squash and scrap out the center (you can save the seeds for roasting if you'd like), and dice into small cubes. Line a baking sheet with parchment paper, toss squash with oil, salt and pepper. Cook for 35 minutes.

Meanwhile, peel the sweet potato and using a thinnest setting of a mandoline, slice into thin strips. Toss with oil, cumin, paprika, and salt. Line a baking sheet with parchment and place sweet potato slivers in a single layer, being mindful they don't touch, and cook at 400 degrees for about 7 minutes, watching carefully as not to let them burn. Note: both of these can be done ahead of time. 

Make the risotto. Heat the vegetable stock in a small saucepan over medium-low heat. Heat 3 tablespoons of butter in a dutch oven or large saucepan over medium heat. Sauté shallots in butter until soft, about 5 minutes. Add rice and stir. Add wine and continue stirring until the liquid reduces by half. Ladle about 1/2 cup of the warm stock into the rice, stirring until liquid is completely absorbed, then ladle another 1/2 cup of stock and continue to stir almost constantly. Repeat. Once about one quarter of the stock is incorporated, add in the broccoli, when about half the stock is incorporated add in the zucchini, when about three quarters of the stock is incorporated add the mushrooms. Just before risotto is finished stir in the kale. Continue with remaining stock until the risotto is creamy and al dente, I ended up using 6.5 cups total. Add roasted butternut squash, two tablespoons of butter, salt, lemon zest and parmesan and stir until warmed throughout. 

Remove from heat, and serve, topping with sweet potato chips, basil, and pomegranate arils. 

Notes: 

• I find the water method easiest and and the least messy method for removing pomegranate seeds. Here's a video.
• You can really do this with any vegetables you have on hand. Just add in the vegetables that take the longest to cook soonest. 

Big Sur Grilled Cheeses with Slow-Roasted Cherry Tomato Jam

Once upon a time, Nate and I went to Napa for our second anniversary. We took the extra long scenic route home along Pacific Coast Highway and finally got to see Big Sur, 90 miles of some of the most beautiful coastline in the world. It's so remote, with winding roads, zero cell phone reception, and sweeping cliffs above a turquoise ocean. It felt so remote and spectacular I remember wondering why the roads through were even built. On our way through we stopped at Big Sur Bakery, the cutest little cafe that felt more like snow white and the seven dwarves' cottage than a cafe. We ordered a strawberry strudel, which was absolute perfection and grilled cheeses with tomato jam. It tasted like an adult version of the childhood classic, with thick crunchy slices of bread, gooey mozzarella, and thick tomato jam that tasted less like jam and more like chunky tomato sauce. 

Back in the day I practically lived off grilled cheese. I don't know how, but for a span of about four years around college, I survived on a diet consisting mainly of bread and cheese. Not good. Now I eat them maybe once or twice a year, usually when I'm sick or having a really bad day. To me, grilled cheese is still the ultimate comfort food. I usually spice it up by adding whole grain dijon and a nice handful of baby spinach, maybe a thick slab of heirloom tomato. Totally adult, totally a justifiable dinner, am I right? So when I wasn't feeling good last week, and didn't feel like cooking but wanted something comforting and good I took a shot at re-creating the big sur grilled cheese. 

They start by slow roasting cherry tomatoes until they are sweet, caramelized, and literally bursting with flavor. Because they cook low and slow most of the their juices evaporate, so there's no need to drain them. Pulse them a bit in the food processor then add that chunky goodness to grilled cheeses with a bit of fresh basil, fresh cracked salt and pepper and of course, a few slices of creamy avocado. It's hardly a recipe, and dares to be adapted with maybe some goat cheese or spinach. The bread almost demands real butter which I unapologetically used. The result, according to my husband, tastes like "tomato soup grilled cheese" in one perfectly messy sandwich. Perfect for watching the big game we're skipping out on because the beloved 49ers didn't make it this year. Perfect for snowy weekends where you just don't feel like cooking. And perfectly acceptable for grown adults.  

Big Sur Grilled Cheeses with Slow-Roasted Cherry Tomato Jam
Makes two sandwiches 

For the tomato jam: 
20 oz cherry or grape tomatoes, halved 
2 tablespoons olive oil 
1 large garlic clove, minced 
1/2 teaspoon salt
fresh ground pepper 
1 teaspoon cane sugar 

For the sandwiches: 
4 slices of bread, I used multigrain sourdough 
unsalted butter 
4 oz mozzarella (one heaping cup), grated
tomato jam - recipe above 
small handful of fresh basil 
a pinch of salt + pepper 
1 large avocado (optional)

Preheat the oven to 350 degrees. Line a large baking sheet with parchment, top with tomatoes and toss with olive oil, garlic, salt & pepper. Cook for 1 hour. Remove from oven, let cool slightly, then add to a food processor or blender (I used my mini food processor), top with sugar and pulse, until chunky. 

Heat a large skillet. Butter the bread, top with cheese, jam, basil, salt and pepper. Cook until brown and crispy flipping halfway through. Remove from skillet, open up the sandwich and slide in slices of avocado. Serve.

Notes:

You will have leftover jam, enough to make 3-4 sandwiches.  It keeps in an airtight container in the fridge for 7-10 days. 

I know what you're thinking, sugar? As much as I hate adding extra sugar, the tomatoes are just way too acidic without it. You could try a sugar substitute and I almost did but hesitated for fear of ruining tomatoes so perfect. 

Spinach & Feta Quiche

Let's talk comfort food, shall we? Growing up my favorite family meals were things like Chicken and Dumplings (which my dad so lovingly called "chicken and glue"), Enchiladas de Creme, and homemade Quiche Lorraine complete with bacon. That's right, bacon. It's safe to say things have changed quite a bit since then, and since going vegetarian my comfort meals have began looking quite different. Instead of chicken and beef we eat beans (so. many. beans.), squash, pasta, and roasted vegetables. These things have become my comfort foods. 

I hadn't made my mom's quiche recipe in months when my man and I visited Prague last year on a trip to Europe. I know what you're thinking, "Prague is the home of goulash, bratwurst, and red meat galore". You're right. But it also happened to be home to the cutest little "Prague's first smoke-free" cafe with the best quiche I've ever had (sorry mom, you lost me at the bacon, no hurt feelings). What made this quiche so special was the perfect blend of creamy delicious spinach and the salty bite of feta, with really just a touch of eggs and milk. It was strangely reminiscent of spanakopita. I knew after one bite I had to recreate it.

Since coming home I've probably attempted it close to a dozen times, even serving it as a side for Thanksgiving last year, but never getting the proportions just perfect. Until now. Unlike traditional quiche, made with about 75% egg and a combination of milk and cream and about 25% vegetables and meat, in this quiche those proportions are swapped. And from a girl who considers bright green cooked spinach to be one of the most comforting foods in the world, this spinach-packed quiche is comfort food at it's finest. It's still got two eggs, a nice helping of mozzarella, feta, and freshly grated parmigiano reggiano but it's got a whopping 1.5 pound of spinach. That's right. Popeye would be proud. Oh and did I mention the homemade crust? Yeah, I'm not going to lie, there's a stick of butter in it, which I stand whole-heartedly behind. 

This spinach and feta quiche was made for cool fall evenings and is meant to be savored at a table surrounded by people you love. The entire pie doesn't usually make it more than 24 hours in our house before it's devoured. I suppose the fact that quiche makes a perfectly acceptable breakfast, lunch or dinner has something to do with it. This dish tastes like home. It reminds me of high school dinners, coming downstairs to eat with the family for a much-needed study break. But it also reminds me of the look on my husband's face when he comes home from work and I tell him I have quiche in the oven. I think we could all use a little more of that this time of year. 

Spinach Prague Quiche 
Makes one 9-inch round quiche
Inspired by mom & café kafíčko

For the crust (from The Art & Soul of Baking): 
1 1/4 cup all purpose flour 
1/2 cup unsalted butter 
1/4 tsp sea salt 
3-4 tbsp cold water 

For the filling: 
1.5 pounds frozen spinach 
2 green onions, diced
1/2 cup grated mozzarella
6 oz crumbled feta 
1/4 cup grated parmigiano reggiano, plus more for topping 
1 tbsp all purpose flour 
1/2 cup whole milk 
1/2 cup heavy cream 
2 large eggs 
1/2 tsp salt 
freshly ground pepper   

Cut your butter into 1/2 inch pieces and freeze for 20-30 minutes. Meanwhile, place flour and salt into a food processor and pulse until combined. Then add butter pieces and pulse until the dough looks like chunky sand with big bits of butter. Add water, 1-2 tbsp at a time, and pulse. You'll know when your dough is ready when you squeeze a small amount of it in your hand and it forms a cohesive ball. If you do this and it falls apart, add more water and continue to pulse. Transfer dough to a large piece of plastic wrap and press it together to combine into a disc. Knead the dough one to two times, then cover completely in plastic wrap and refrigerate for 30 minutes. 

Bring a large pot of water to a boil and cook your frozen spinach for 2-4 minutes, until bright green. Transfer to a fine mesh strainer and press all the water from the spinach. Combine spinach, green onions, cheeses, and flour. In a separate bowl, combine milk, cream, eggs, salt & pepper. 

Transfer the dough to a lightly floured work surface and roll the dough out to fit your pie dish, then transfer to dish. If your dough gets too warm and butter chunks begin to melt, (mine did), pop it back in the fridge for 5-10 minutes. Preheat the oven to 350 degrees. 

Top the pie crust with the spinach & cheese mixture, then pour milk and egg mixture over the spinach. Using a fork, or your hand, gently massage the spinach with the egg mixture until loosely combined. Top with freshly grated parmesan then cook for about 1 hour until a toothpick comes out clean and the feta bits begin to brown just slightly.