Monday, March 15, 2010

A change of season, a change of flavors

ArtistsSeasons1

There are a lot of signals that show a change of seasons. New fashion displays, kids riding their bikes and winter coats being pushed aside for sunglasses all give us hope spring is on the way. These visible signs are a main reason I always want to live in a state with four distinct seasons. Sure there are high points to living in California or Florida which is why I love to vacation there, but giving up that true moment of joy as signs of spring peek out after a long winter is something I could never give up.

As a foodie, a change in flavor is one of the most highly anticipated moments in the start of a new season. While I love hot chocolate I could never find the same joy from in it April as I do in the middle of January. Every season carries a special importance for food which is why I never get upset when a new one approaches.

Seasons help us all remember the beauty and authenticity that is meant to be part of food. Every season provides a new flavor profile that connects us to the food on a deeper level. Staple dishes can be given a new spin by simply adding different flavors. One of my favorite recipes to do this with is a risotto. The base is always the same: rice, chicken stock and a little dry wine but, by adding different vegetables and flavors you can transform the dish into something entirely new.

Every season brings a change of pace to our daily routine and if there is anything more connected to our daily life it is eating. We have to eat every day, so why not embrace the wonderful variety every season affords us.

Basic Risotto Recipe

Adapted from The Fresh Every Day Cook Book by Sara Foster

4-5 cups chicken broth

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1 small yellow onion

2 garlic cloves, minced

1 ½ cups Arborio rice

2/3 cup dry white wine

Salt and pepper to taste

¾ cup parmesan cheese

Directions:

1) Heat the chicken broth to a simmer in a small saucepan.

2) Heat olive oil and butter in a large skillet. When the butter is melted, add the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add the garlic and cook for an additional minute, do not brown.

3) Add the rice, stirring constantly, until the rice slides easily in the pan and is fully coated in the olive oil and butter. If too dry, add a little more olive oil.

4) Stir in the wine and cook until it evaporates. Stir in the chicken broth ½ cup at a time, allowing it to evaporate after each addition. Will take 20- 25 minutes for the entire process. You want the rice to be tender and creamy, not mushy. Season with salt and pepper.

From that base you can add any seasonal flavors. Roasted butternut squash is perfect in the fall. Asparagus, sautéed spinach or spring peas make a perfect spring flavor. Even a little lemon juice and lemon zest can bring a light refreshing flavor.

Have fun and experiment with every new season!