I Lied about It Being Spring

Apparently, St. Louis is not finished with the winter weather. Case in point: it snowed this morning. I’m from Mississippi; April is meant for sundresses and (if you’re a redhead like me) a thick slathering of self-tanner. However, the unexpected return of the cold weather provided an opportunity for me to continue my search for the perfect chili. Have I found it? Still not sure. 

We’ve tried everything from chicory to chocolate in our chilis, so this time I wanted a more traditional take. I turned to my collection of cookbooks and noticed that Bill and I had yet to make anything from one of our wedding presents, Bride & Groom First and Forever Cookbook. I won’t lie, the name turns me off a little bit. The recipes looked promising though, so we took the plunge and made Texas Chili with All the Fixin’s. 

The consensus was a solid “make again.” We both felt that it was a decent go-to chili, especially with the addition of Italian sausage and chipotles. It was a tad sweeter than I like my chili, but a nice effort all around. And it gave me an opportunity to drink some Mexican beer (my beer of choice - in fact, pretty much all I drink) so I’m not complaining.

Am I ready for skimpy summer clothes? Yes. But was I thrilled to have the opportunity to continue the never-ending quest for the perfect chili? Absolutely.

(Note: this recipe makes a ton of leftovers, and chili is always better when it has had time to sit. Make the whole recipe and freeze what’s left.)  

You Say Tomato, I Say Delicious

I am constantly searching for the perfect side-dish, and last night I found a staple to add to my repertoire as I was flipping through my Everyday Italian cookbook (a gift from my mom after a trip to Italy). I was sold when I saw the picture of Stuffed Tomatoes, and the real thing didn’t disappoint. With a little bite left in the rice, the fresh kick of herbs, and the background of Parmesan, these tomatoes are an easy (and beautiful) way to spice up a weeknight meal. 

Perfect for a Sunday Night

I like to end my Sundays with something tasty, but not too high maintenance; it makes the weekend seem to linger, especially now that the days are getting long. Grilled Tilapia with Smoked Paprika and Parmesan Polenta fits the Sunday night bill. Another good one from Cooking Light, this recipe is delicious, inexpensive, and fast. 

Tilapia is a mild, flakey fish that, in my experience, is extremely newbie-friendly. The rub used in this recipe caramelizes in the grill pan, leaving crispy edges around the fish (what my family lovingly refers to as “the good”). The polenta (which screams for authentic Parmigiano-Reggiano, so again, spring for the good stuff) perfectly complements the fish. Round out the spread with “something green” for balance; try pan-roasted broccoli instead of the broccoli rabe the magazine suggests. 

A couple of suggestions: I added a shake or two of cayenne to the rub (I like things to burn a least a little; I fault Bill and my dad). Also, I found the garlic powder a bit overwhelming the first time I made this. Go just shy of what the recipe calls for, and you’ll end up with the right balance. 

Another reason to make this on a weekend: everything comes together at once, so four hands are better than two. Offer a friend, spouse, or neighbor a glass of wine in exchange for whisking the polenta. 

And speaking of wine, this dish goes great with a bottle of white. We had the Protocolo Bianco 2006.

Kicking off Spring, Risotto Style

Yesterday was, for all intents and purposes, the first day of spring in St. Louis. To celebrate, my husband and I bought some herbs at Home Depot, opened all the windows, and I made Risotto with Spring Vegetables and Smoked Ham. This recipe is from the April 2008 issue of Cooking Light, which has quickly become my favorite magazine (with Bon Appetit coming in a very close 2nd). I have made it my goal to try at least one new recipe a week, and this risotto comes highly recommended. 

If you’re a risotto virgin, don’t be scared; it’s not nearly as difficult as it looks. After your first try, you will realize this Italian classic is an imprecise art which can take on whatever character you choose. One thing that’s particularly appealing about this recipe is the rice to vegetable-and-other-good-stuff ratio. I don’t like having to search for the accouterments in my risotto, and this recipe was not lacking in said accouterments. With tons of vegetables, smoked ham, and Parmigiano-Reggiano (get the real stuff - it makes all the difference), this recipe is a must, especially when vegetables are at their peak.

Add a glass of dry white wine, and you’re good to go.