Veggies on the counter

Beetroot & Barley Risotto

Posted in main courses by veggies on the counter on February 21, 2015

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I have this little food and recipe notebook in which I write down ideas I have for dishes. Most of those ideas are for savoury concoctions, and that makes me realize, once again, how this blog is way more savoury than sweet-oriented. I want you guys to know that I really, really wanted to come up with a dessert recipe this week, but then I made this beet risotto and thought it was too good not to share it with you.

Barley is an ingredient I cook with often. I love it in salads and simply on its own as an accompaniment for vegetable stews and curries. I thought it was a good grain to use on a risotto because it holds its shape after being cooked, cooks in less time than brown rice, and has a beautiful nutty flavour.

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If you like beets, you’ll certainly love this dish. But if you don’t, then I’m not sure if this is the right thing for you. Thanks to them, the risotto has that distinctive earthy and sweet flavour that I personally love but know many don’t – I actually know very few people who share my enthusiasm for beets. Topped with extra roasted beets and walnuts this is a substantial dinner perfect for rainy winter nights (just don’t freak out if you wake up in the middle of the night to pee and it’s red).

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Beetroot & Barley Risotto

serves 4

7 medium sized / 550 g beets, cut into quarters

2 Tablespoons olive oil, divided

1 Tablespoon balsamic vinegar

1 large / 270 g onion, thinly sliced

3 garlic cloves, minced

4 Tablespoons water

200 g / 1 cup shelled barley, soaked overnight

750 ml / 3 cups low sodium vegetable stock

185 ml / ¾ cup full fat coconut milk

salt and black pepper to taste

toasted walnuts for serving

Pre-heat the oven to 180c. Line a large tray with parchment paper. Add the quartered beets as well as 1 tablespoon of olive oil, the balsamic vinegar, and a good pinch of salt and pepper. Stir well, so that the beets are all coated with the balsamic and oil mixture. Put another piece of parchment paper on top of the beets and crimp the edges to form a packet. Roast in the oven for about one hour – the beets are cooked when you can easily pierce them with the tip of a knife.

In a large pot over medium heat, add one tablespoon of oil and cook the onion and garlic for 8 to 10 minutes, or until soft. The mixture will dry out, and to keep it from sticking to the pan add 4 tablespoons of water halfway through the cooking time. Next, add the barley and the 3 cups of stock. Cook, uncovered, on a low-medium heat for 15 minutes.

Add 125 grams of the cooked beets and the coconut milk to a blender and puree until smooth (I do not bother peeling the beets at this point, but do that if you prefer). Pour this mixture over the barley , stir well, and cook for additional 5 minutes. Have a taste and adjust the seasoning if needed – I added extra salt (about 1/2 teaspoon) and a grind of black pepper. Serve immediately with the remaining roasted beets and plenty of toasted walnuts on top.

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Soba Noodle Bowl with Kimchi and Satay Sauce

Posted in main courses, salads by veggies on the counter on January 28, 2014

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One quality I highly admire in people is their ability and willingness to try new or “different-than-usual” foods. While some people sometimes seem to be afraid of new tasting experiences (I know quite a few), others dig into new dishes without blinking an eye and just for the sake of curiosity.

I guess Luís fits into the latter category.  The other day I was all excited with my first attempt at making kimchi and, to my surprise, he seemed to like it. He compared it to wasabi, which at first might sound odd, but thinking of it I realized those two foods share the same kind of fresh and invigorating spiciness.

Even though the instructions for this recipe (particularly the kimchi) seem to be long, this is a dish that is really easy to put together. The peanut satay calls for ingredients you probably have in the fridge already, and you can use tahini or almonds in the place of the peanuts if you feel like it. As far the as vegetables go, use what you have on hand, really: spring onions, raw turnips’ or carrots’ batons and assorted greens can definitely replace the ones I call for in here.

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Now, onto the kimchi: I highly encourage you to make your own kimchi and start digging into the fermentation topic a bit – this is a wonderfully written book on that, by the way –, as it’s fascinating how the action of time imparts such a peculiar tangy sourness to vegetables. You might get addicted along the way and, if you’re like me, start fermenting everything in sight. At this moment, I have a jar filled with (almost soured) beets and another one with cabbage, which will soon turn into (hopefully) delicious sauerkraut.

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Soba Noodle Bowl with Kimchi and Satay Sauce

(serves 2-3, as a main)

160 gr soba noodles

6 to 8 radishes, thinly sliced

3-4 button mushrooms, thinly sliced

200g pan fried tofu, cubed

plenty of green leaves (I used baby rocket)

1-2 tablespoons fresh coriander, finely chopped

kimchi (recipe follows – as much or less as you want)

for the satay sauce

60 gr / 1/3 cup unsalted peanuts

80 ml / 1/3 cup plus 2 tablespoons coconut milk

juice of one medium-large lemon

¼ teaspoon salt

¼ teaspoon red chili flakes

1 teaspoon soy sauce

15 gr fresh ginger, finely grated

1 small coriander bunch / about 12 gr finely chopped

for the kimchi

1 kg / one very large chinese or napa cabbage, coarsely chopped

6 large garlic cloves

3-4 tablespoons fresh ginger, finely grated

3 red chilis, finely chopped

1 large leek, finely sliced

8 cups water

8 tablespoons sea salt

To make the satay sauce: in a pan over low-medium heat, toast the peanuts until they’re golden brown (3-4 minutes). In a mortar and pestle, mash the peanuts and the salt together. I like my satay fairly chunky, so I don’t mash the peanuts until they come to a paste – I leave some of them broken down for a bit of texture.

Transfer the peanut and salt mixture to a bowl. Add all the remaining ingredients and whisk everything together until you get a creamy sauce. Have a taste and adjust the seasoning, adding more salt if needed be.

In the meantime, bring a large pan with plenty of salted water to a boil. Once boiling, add the noodles and cook them for 6-7 minutes. Drain and set aside.

To make the kimchi: In a large non-reactive bowl, mix the water and the salt. Whisk for a minute or two or until the salt is dissolved. Add the cabbage to the bowl and make sure it’s covered by the salted water (brine). Let it sit in the fridge overnight.

The next day, drain the cabbage and reserve some of the brine (1 or 2 cups should be enough). If it’s too salty, wash the cabbage under cold water, rinse and drain again. If it’s not, simply drain it.

Mash the garlic cloves, ginger and chilli into a mortar and pestle. Rub this paste into the cabbage. Add the chopped leek to the mixture and pack everything together into a clean 1 liter jar. With your clean fingers, press the cabbage down into the jar so that it releases some of the brine. Make sure the cabbage is submerged in the brine (it should be 1 cm above the cabbage). If it’s not, add back some of the brine you previously reserved. Cover the kimchi with another jar, slightly smaller than the one you’re using, filled with water or beans to press the cabbage down. Check your kimchi every day and, with your clean fingers, press it down a little bit each time, always making sure it’s covered by the brine. After a week or so, it’s ready to be eaten and you can store it in the fridge, where it will continue to ferment but at a much slower pace.

To assemble: add to each bowl a fairly good amount of soba noodles, and top them with plenty of sauce (1-2 tablespoons per person or as much as you want). Add the raw vegetables (radishes, mushrooms and greens), the pan fried tofu and, finally, the kimchi (I add about 2 tablespoons per bowl).

The Kimchi recipe is lightly adapted from the book “Wild Fermentation” (2003), by Sandor Ellix Katz