Risotto with Edamame, Lemon Zest, and Tarragon

This was my first attempt at making risotto, and I have to say, I did a great job! For this recipe, I did not have a lemon, so I substituted a splash of lemon juice. Also, I did not have fresh tarragon, so I subbed a sprinkling of dried. I tasted the risotto right before I added the Parmesan, and I thought, hmm, is this stuff ready? But once I added the cheese, boy, it really gave it a smooth creaminess. This is really good and something I would definitely make again. Toby really liked it, and he gave it a 9.3! With this, we had a green salad and some bread. Delish!

rating: 9.3

Risotto with Edamame, Lemon Zest, and Tarragon
(from the May 2008 issue of Real Simple magazine)

2 tbsp olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine, such as Sauvignon Blanc
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 tsp grated lemon zest
1 tbsp fresh tarragon, chopped
1 cup grated Parmesan
kosher salt and pepper

Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 of the Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Serves 4.

Ruby Tuesday’s Creamy Mashed Cauliflower

This recipe is a good switch from mashed potatoes. I liked this more than Toby did. He said it tasted “cabbagy”. I steamed the cauliflower a little longer than they suggested. Also, the recipe calls for sugar, but then it doesn’t tell you what to do with it! Instead of putting the steamed cauliflower in a food processor, I used my immersion blender. At first I thought that wasn’t going to work, but then it worked perfectly. I served this with faux-bacon and cheese sandwiches and a small salad.

rating: 6

Ruby Tuesday Creamy Mashed Cauliflower
(from the cookbook “Top Secret Recipes- Super Secret Restaurant Collection” by Todd Wilbur)

1 head cauliflower
3/4 cup water
1 tbsp cornstarch
1/3 cup heavy cream
1 tsp granulated sugar
3/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp garlic powder
1/8 tsp onion powder

1. Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water for 15-20 minutes, or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.

2. When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.

3. Pour all of the pureed cauliflower into a medium saucepan. Dissolve the cornstarch in the remaining 1/4 cup of water and add the solution to the cauliflower.

4. Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5-10 minutes, or until thick.

Makes three 3/4 cup servings