Asparagus Risotto

I have been in a fog for the past several days once we returned home from being evacuated due to the Steiner Ranch fires.  We are trying to get back to normal, though the fire is still only 80% contained and there are flare ups often.   Today after hearing sirens and seeing StarFlight, I thought "here we go again" then sadly found out later that a Sheriff who had been protecting our neighborhood died of a heart attack.   What is normal now?

They shut the power grid to our subdivision off during the fires so you can imagine what the status of our refrigerators was.   Almost everything had to go and we have been back and forth to the grocery store twice this week alone.  A note of thank you to HEB, who gave every Steiner Ranch family $5.00 off their bill at checkout.   That was a very kind gesture.

At our last grocery outing I saw a small bag of arborio rice and grabbed it.   Yesterday afternoon I pulled out some asparagus and knew it would be perfect to add to my risotto.   The Bionic Man bought two Sea Bass steaks as well and we had the fixings for a lovely, peaceful dinner.   I enlisted the help of our daughter, Emma, who likes to be in the kitchen the same time as me, and she was the perfect little stirrer and monitor for the risotto.   I hope this recipe helps you to create the same serene setting as it did for us!

Asparagus Risotto

Ingredients:

• 1 shallot, minced
• 2 T olive oil
• 1 1/2 C arborio rice
• 1 C white wine
• 4 1/2 C chicken stock, simmering on the stove
• 2 T butter
• 1 lb asparagus, chopped into 1/2 " pieces
• salt to taste
• Parmesan, freshly grated

Directions:   In a stock pot over medium-low heat, bring chicken stock to a simmer.   In a large saute pan, heat the olive oil over medium heat and add the shallot, cooking for a few minutes.   Add the arborio rice and saute another 5 minutes, stirring so it doesn't burn.   Add the 1 C of wine and continue stirring (watching) until it is almost evaporated.   Then, systematically add 1/2 C chicken stock to rice, stirring to incorporate. When it is almost completely absorbed, add another 1/2 C chicken stock.   Repeat until almost all the stock has been used.   Add 1/2 of the chopped asparagus at this point so it can cook (not the tips) and finish using the chicken stock by the method above.   This usually takes upward of 15-20 minutes.

While adding stock to your risotto, and in a separate little fry pan, melt the 2 T butter and saute 1/2 of the chopped asparagus (include the tips here).   Hold as this will be the garnish.

Remove Risotto from heat once the chicken stock is gone.   Rice should be creamy and tender but not mushy and the asparagus should be steamed but again, not mushy at all.   Taste, season with salt, stir and taste again.   Add freshly grated Parmesan cheese directly into the rice and stir once more to incorporate.

Plate the risotto and top with the sauted asparagus and serve.   We added a simple pan seared piece of Sea Bass next to our risotto and topped both is the sauted asparagus for a delicious meal.

asparagus risotto with seared sea bass

Evacuated from the Steiner Ranch Fires

I'm thankful I have a moment to pause, reflect and write a blog post about our experience in having to evacuate from our home in 10 minutes due to fires in our neighborhood of Steiner Ranch, Austin, Texas.   Our home is standing without damage just a bit of soot, though many of our friends and neighbors lost everything.

We knew there was a fire nearby, but had no idea of the BEAST it had become.   My husband and I debated about if we'd go or stay, and talked about what we would need to take, and where we'd go.  He had already packed the guns into this truck and I had taken my daughter's 5 year old goldfish, Happy, out of his tank and into a small to-go bowl, just in case.  

We were standing in the dining room when I got a call entitled Emergency on caller ID.   It was the Travis County Sheriff's Department, press 1 for a message... "evacuate NOW".   Pause... don't cry.... deep breath.... MOVE!   We didn't communicate verbally but went to work systematically grabbing what we could.   I ran upstairs to tell our 8 year old daughter, Emma, it was time to go.   Tears welled up in her eyes and she became a bit hysterical.   "Go grab some toys," I told her calmly, trying not to cry myself.   I knew if I had her focus she would do better.

I grabbed Happy the Goldfish, who wasn't really happy in a small bowl and got him wrapped up in a towel, plate, blanket contraption so he wouldn't jump out and would be safe on our journey.   Grabbed files from our desk; social security file, birth cert file, wills file, auto titles file, insurance file, passports.   Then unplugged the computer and grabbed the PC tower.  In and out through the garage to my SUV while my husband was loading up his truck with what he thought was necessary.   Jewelry box, address books, a change of clothing, tooth brushes and that was that.   We were out the door in 10 minutes.

Our drive to my Mother-in-Laws home was longer as the main road across Mansfield Dam had been shut down.  Those were the longest 25 minutes of my life as I was listening to a hysterical child cry, two yowling cats in different tones and a flipped out fish.   My husband, in front of me, had total peace and quiet.   How did that happen???

The next two days I tried to get as much information as I could about the fires, and luckily through social media was completely informed.   Knowing I needed to do more, I've started a clothing collection point in the storage building behind my office.   Starting tomorrow morning at 8:00 a.m., I'll be accepting donations of all kinds for those families who lost everything.   Additionally, I've contacted Austin Christian Fellowship and will be coordinating through them in getting the clothing, etc to those in need.

Whew... we are home and so blessed but so many others are not as fortunate and it breaks my heart knowing our friends, neighbors and Central Texans have lost everything.   If you are in the local are and would like to donate, please drop off at the Bartlett Real Estate Group, 6816 N FM 620.  We are next to the Boat House Grill in Four Points.  If you'd like to help sort, come on over!   If anything, please say a prayer for those affected and ask God for some much needed rain as well!

Stuffed Strawberry Bites

The United States produces the largest amount of strawberries in the world, over 1.3 tonnes in one year!   Our largest crop comes from California and it's the milder temperatures that allow us to have fresh strawberries almost year round.   Here in Texas we are anxiously awaiting fall but it was 112 degrees in Austin so we are still in summer-mode.   I wanted to create a snack for Emma that was on the healthier side but yet easy to pop into her mouth, so I prepared my stuffed strawberry bites!   She loves to grab the leaves, take her bite and throw the stem away.   Cool, creamy and sweet - these are sure to please!

Stuffed Strawberry Bites

 Ingredients:

• 15-20 strawberries, washed and dried
• 1 C mascarpone cheese
• 1 T sugar
• 1/3 heavy cream

Directions:   Wash and dry the strawberries and leave the leaves and stem attached.  I used a hand corer to core the center of each strawberry, then a small paring knife to remove it.   Set aside.   In a large mixing bowl, beat the mascarpone and sugar until light and fluffy.   Slowly add the cream and beat until stiff.   Fill a piping bag with a star tip and gently pipe mascarpone cream filling into each strawberry and serve!   You can prepare these ahead of time, cover with Saran Wrap and store in the refrigerator.

Perfect for a Girls Night Out cocktail party, just serve with your favorite champagne!

Blueberry Buttermilk Pancakes

Even on Sunday mornings I get up rather early and enjoy the peacefulness of a quiet home alone.  It's my time to just be...
silent, still, serene.

perfect sunrise 

As the coffee was brewing, I noticed a container of blueberries and knew they would compliment my fluffy buttermilk pancake recipe.   It has simple ingredients but it's the buttermilk that makes it taste as wonderful as it does.   I like to toss the blueberries into each pancake after I ladle it onto the griddle.   One flip and they cook up, soft and juicy.   Top with a pad of butter and warm maple syrup - I didn't have to call anyone to the breakfast table, they were just waiting for me to finish!

Blueberry Buttermilk Pancakes

Ingredients:

• 2 C flour
• 2 T sugar
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 11/2 C buttermilk
• 2 eggs
• 1/4 C canola oil
• 1/2 C fresh blueberries

Directions:   In a large bowl, combine the flour, sugar, baking powder, soda and salt, mixing to combine.   Meanwhile, preheat your griddle over medium-high heat and lightly oil.   In a bowl, mix together the buttermilk, eggs and oil using a whisk.   Pour the wet ingredients into the dry ingredients and mix gently, basically until just blended and do NOT over stir.   Ladle pancake mix onto the griddle (about 1/2 C) and add the blueberries.   Flip when browned to cook the other side.   Serve immediately with butter and warmed syrup.

toss the blueberries into the pancake on the griddle

Emma likes *lots* of syrup

just can't resist this delicious stack

Pecan Crusted Goat Cheese Salad

One of my favorite Austin restaurants is Chez Zee.   They have an amazing menu which includes a Pecan Crusted Goat Cheese Salad.   I decided to make it at home for my family and wanted to share it with you.   Wonderful how a little dab of pecan crusted goat cheese can make a relatively plain salad dance in your mouth.

Pecan Crusted Goat Cheese Salad

 Ingredients:

• 4-8 oz goat cheese
• 1 small shallot, minced
• 1/2 C pecans, chopped finely
• pepper
• parsley, minced
• butter lettuce
• any simple vinaigrette

Directions:  In a small bowl, combine goat cheese and minced shallots.   Roll into individual balls and set aside.   Finely chop pecans and place in a separate bowl.  Add pepper to taste and mix.   Take one goat cheese ball and press into the chopped pecans, flattening it into a disk.   Try to keep them uniformed in size

goats cheese mixed with minced shallots

finely chopped pecans with pepper

goat cheese balls

pressed into pecans to become medallions

To serve, place butter lettuce on a plate, top with 1 or 2 pecan crusted goat cheese medallions, sprinkle with a touch of fresh minced parsley and drizzle with your favorite vinaigrette.  

Pumpkin Cupcakes

Keeping in line with my Afternoon Snack theme, today could be the pinnacle.  We are anxiously awaiting autumn here in Austin.   We've had 70 days over 100 degrees with temperatures reaching upwards of 107 degrees plus we're in a severe drought.   Things aren't green nor are there any indications of fall - everything is brown, dry and cracking.   However, in my home this afternoon, it SMELLED like fall.   I just couldn't resist packed pumpkin and created my Pumpkin Cupcakes.   I used orange papers too and could almost envision the cooler temps and falling leaves.   These are yummy, with a dollop of cream cheese frosting, and dusted with fresh grated nutmeg.   If these don't scream fall, I don't know what will.   The neighborhood kids (big and small) seem to think so!!!

Pumpkin Cupcakes

Ingredients:

• 1/2 C butter, room temperature
• 1 C brown sugar
• 2 large eggs
• 1 t vanilla
• 1 1/2 C flour
• 1 t soda
• 1 t salt
• 1 t ground cinnamon
• 1/2 t ground cloves
• 1/2 t fresh grated nutmeg
• 1 1/4 C packed pumpkin
• 3/4 C butter milk

Cream Cheese Frosting:

• 8 oz cream cheese, room temperature
• 4 T butter, softened
• 1 T vanilla
• 3 C confectioners sugar
• fresh grated nutmeg for garnish

Directions:   Preheat oven to 350 degrees and line muffin cups with papers.   In a medium bowl, sift together flour, soda, salt, ground spices and set aside.   In a large bowl, cream butter and sugar until light and fluffy.   Add eggs, one at a time, beating well after each one.   Add vanilla and scrape down sides of bowl.   On low speed, alternate adding the flour mixture and pumpkin, in about three additions.   Finally add buttermilk and mix well.

Using an ice cream scoop, fill cupcake papers 2/3 way full (depending on the scoop size, about 2 scoops).   Bake in oven for 18 minutes.   Place on wire rack to cool before frosting.

For cream cheese frosting, beat the cream cheese until smooth then add the butter and vanilla and mix well.  Add the confectioners sugar a cup at a time and beat until fluffy.   Pipe onto the cupcakes and sprinkle with fresh grated nutmeg as a garnish.   Makes 24 cupcakes or 48 mini cupcakes!

Toasted Oats, Peanut Butter, and Chocolate Chip Cookie Bars

My morning today was all about back to school!  Made coffee the night before, set everything for 6 a.m., got Emma up and rolling and we were off!   Once back home in the quiet and peaceful house, I settled in at the desk to check my emails, foodbuzz, blogs, etc.   On foodbuzz I noted a great blog post from Erin at Dinners, Dishes and Desserts; the Hershey's Double Peanut Butter Bar.   What a great idea - so I ran into the kitchen but ended up making modifications for a slightly different After School Snack!   Check out Erin's food blog at www.dinnersdishesanddesserts.com for more of her wonderful recipes and thanks for the inspiration!

Toasted Oats, Peanut Butter and Chocolate Chip Cookie Bars

Ingredients:

• 1/2 C butter, softened
• 1 C crunchy peanut butter
• 1 C brown sugar, packed
• 3 eggs
• 1 T molasses
• 1 t vanilla
• 2 1/4 C flour
• 1 C rolled oats, toasted
• 2 t baking powder
• 1 t salt
• 1 1/2 C chocolate chips

Directions:   Preheat oven to 350 degrees.   Grease a 13x9 inch baking pan.   Toast oats in a saute pan over medium heat and set aside.   Mix butter and peanut butter in a large mixing bowl until combined.   Add sugar, mixing well.   Add eggs, one at a time, mixing well after each one then add molasses and vanilla.   Sift together flour, baking powder and salt and stir into wet peanut butter mixture.   Add toasted oats and chocolate chips and mix well.

Spread batter into greased baking pan evenly and bake for about 22 minutes.   Cool, then cut into desired sizes.

Cranberry Citrus Cream Scones

I've been remiss in blogging this past week as I've been super busy getting our youngest daughter ready to start 3rd grade.   From clothes shopping (she has grown 2 inches in 4 months) to school supplies (spent over $45.00) and organizing her closet, we are now set.... or at least I thought I was.   I remembered she has to take a snack to school every day in addition to lunch.   "Hmmmm.... what to make, what to make", I pondered.   Rather than buying some store bought, overly processed and full of sugar snack I decided to make Cranberry Citrus Cream Scones.   I love knowing each ingredient that goes into her tummy and dried cranberries add such a nice texture with the flavor of the lemon and orange.  NOW I am ready for her to happily skip into school Monday morning.   Try these for yourself, they are great for breakfast too!

Cranberry Citrus Cream Scones

Ingredients:

• 2 1/4 C all purpose flour
• 1/4 C + 3 T sugar
• 1 T baking powder
• 1 t salt
• 1 C dried cranberries
• 1 T + 1 t lemon zest
• 1 T + 1 t orange zest
• 1 C heavy cream (you can use half and half, I did)
• 3 T butter, melted

Directions:  Preheat oven to 425 degrees.  In a large bowl, combine the flour, 1/4 C sugar, baking powder and salt.   Stir in the cranberries and 1 T of both lemon and orange zest.   Add cream (or half and half) and stir just until the dough forms.   Turn dough out onto lightly floured surface and knead a few times, until dough holds together.   Form into a 3x10 rectangle, about an inch thick and cut into wedges.

Place on a baking sheet lined with a silpat liner.   Combine remaining sugar with the remaining lemon and orange zest and mix well.   Brush each scone with melted butter then sprinkle with the sugar mixture.  Bake scones for 15 minutes or until light brown.   Cool and serve - store remaining scones in a zip lock bag.