Blog Archives

Goat Cheese and Vegetable Risotto

6/1/2013

This is pretty indulgent. We are talking mac and cheese for grown ups here. It was perfection on this cloudy day along with a buffalo sirloin that we threw in the sous vide for a couple of hours and finished on the grill. This recipe is unchanged from Simply Organic.

Ingredients

4 cups chicken broth
2 tablespoons evoo
1 fennel bulb, thinly sliced
2 garlic cloves
1 cup Arborio rice
4 oz goat cheese
1 bag frozen peas
2 tomatoes chopped
2 tablespoons fresh basil

Instructions

Heat broth in a sauce pan to a simmer.
Heat evoo in heavy pot and add fennel, garlic, and rice; cook for 5 minutes.
Add the broth 1/2 cup at a time for 20 minutes.
Stir remaining ingredients and cook for 2 minutes.

Buffalo Sirloin

Right out of the sous vide at 132 degrees for 2.5 hours

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Bulgar Salad with Cucumber and Feta

6/1/2013

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I'm having a lot of fun exploring Simply Organic by Jesse Ziff Cool, which my mom got me last year. This yummy salad is refreshing because of the fresh cucumber and other veggies and satisfying because of the rich feta cheese. Here is my version of this tasty delight:

Recipe

2 cups cooked bulgar (cooked in salted water)
4 green onions cut on the bias
1 large cucumber peeled and diced
1 large red bell pepper diced
1 medium tomato diced

1/4 cup chopped fresh dill
1-2 garlic cloves
1/2 a jalapeño diced
2 tablespoons evoo
Juice of 1 lemon
3 oz feta cheese
Fresh ground pepper

Mix together. The longer it sits the better those flavors marry. Enjoy!