And the Oscar Goes to … Lobster Risotto!

Lobster risotto with leeks, shiitake mushrooms, and English peas: impressive, and easier than you think.

Lobster risotto with leeks, shiitake mushrooms, and English peas: impressive, and easier than you think.

I make risotto a couple of times a year, for either a fancy occasion or when a craving arises. It’s a fantastic dish, certainly, but I’ve never been able to find whole grain arborio rice that is not refined (white) and it’s quite a starchy dish. I thusly wait until inspiration strikes, usually after stumbling across something spectacular at the farmers’ market. Which is exactly how this dish came about when I found lobster (!) at my winter market last year. I first embarked on making lobster bisque, a soup that requires lobster stock. (Meeting the meat not required.) Well, we all know I make stock in large quantities to have leftovers, so I decided to put mine towards further extravagance in a lobster risotto with leeks, shiitake mushrooms, and English peas.

Today’s post is dedicated to a colleague at Share it Fitness, Matt Paley, who asked me for a great lobster recipe for Valentine’s Day. Alas, this piece wasn’t yet written. Better late than never, though, and just in time for the Oscars in case you’re looking for an extra-special dish that will wow your guests and treat yourself.

Lobster Risotto with Shiitake Mushrooms, Leeks, and English Peas

Ingredients. Rice, lobster stock, white wine, lobster meat (including whole tails), leeks, shallots, peas, olive oil, cream, parmigiano reggiano cheese (freshly grated), parsley, salt, and pepper. (Wanna get crazy? Grab some truffles and truffle oil.)

The Basics. Instructions for the “rice” part of the risotto are usually on the back of the package; follow those. Making risotto is generic: what differs between recipes is the specific vegetables, herbs, protein, and stock you’ll use to flavor the rice. As long as you have enough liquids, time, and patience, cooking risotto is easy.

The Specifics. The photos below show the steps. You can find more detailed recipes online to consult for further detail if you’re not comfortable improvising somewhat on the amount of the other ingredients from the photos and text. (Recall my philosophy on recipes.)

1. Sauté leeks and shallots in a risotto pan in 2 tbsp olive oil, until soft (medium-high heat, ~5 minutes). Season with salt and black pepper. When cooked, add1-2 cloves of crushed garlic, if desired, and stir until fragrant, ~45 seconds. Add rice and stir to coat, about 3 minutes. Raise the heat to high and deglaze the pan with 1/2 cup white wine, scraping up the bits from the bottom and stirring until wine is absorbed. While all of this is happening, heat up the stock.

LobRisotto_1

2. Add heated stock to the rice/leek mixture, one cup at a time. Simmer over medium heat, allowing all the liquid to be absorbed before adding additional stock. This is the time-consuming part that takes between 30-60 minutes. There are variabilities in the rice that can impact cooking time. For this reason, keep more stock than called for on hand, as you can just throw it into the fridge if it’s not needed or create a looser risotto, if you’re into that. While rice is cooking—make sure you’re stirring it fairly constantly—sauté the shiitake mushrooms in a bit of olive oil, seasoned lightly with salt and pepper. (Note: I’ve seen instructions that say 30 minutes and once had dinner guests waiting around while I yelled from the kitchen “It’s almost done! It’s almost done!” It wasn’t. And, between stressing over the dish and chugging sipping my wine anxiously, by the time the dish was done, so was I. Very. True story.)

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3. Prepare remaining ingredients, making sure to leave several large chunks of lobster whole for the top. It’s fine to do this while the rice is cooking, by the way, just don’t wait too long between stirs.

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4. When the rice is finished cooking, gently fold in mushrooms, lobster, peas, cheese and a little cream. Note that other than to warm everything through you don’t want to “cook” the dish: the lobster has already been steamed and the mushrooms sautéed, you are simply incorporating everything together. (Using defrosted frozen peas work beautifully in this dish, as I did, if you don’t feel like dealing with fresh peas, as I didn’t.)

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4. Taste, adjust seasonings, and serve, garnishing with a good-looking piece of lobster and parsley sprig. If you want to take this meal over the top, garnish with shaved truffles and/or drizzle with truffle oil.

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Definitely Oscar-worthy.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She is currently training for the Boston Marathon, her third (more here, and here). She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

A Healthier Vegetable Lo Mein

LoMeinPlatedFor some reason, I had been having an intense craving for lo mein, that delicious dish of tossed noodles I hadn’t eaten in years. I don’t really do Chinese take-out and have never made it in my own kitchen until just a few weeks ago. Happily, the January issue of Food and Wine provided a recipe and I next thing you know I whipped up my own better-for-you version at home. It was wonderful post-run food, this steaming hot plate of noodles, and I was quite pleased with the results.

For the most part. (More later.)

Quite simple to prepare, really, and you can choose whatever selection of vegetables makes you smile. I aimed to use those that are traditionally included, hence this delightful mix of broccoli, shiitake mushrooms, julienned carrots, and onions.  Do note that the stalks and leaves of broccoli are perfectly edible: avoid methane-producing food waste and toss them into the mix!

LoMeinVeggies

I sautéed the mushrooms, onions, and peppers first in a bit of peanut oil as these generally take the longest to cook.

LoMeinSauteVegWhile you are cooking your noodles to al dente —I used spaghetti, whole grain, of course—make the sauce by whisking together 1/2 c low-sodium soy sauce,1/2 c mirin (rice wine), 2 cloves of crushed garlic, 1 tbsp minced ginger, and 4 tsp sesame oil. Throw the broccoli florets to the pan and sauté until crisp-tender, adding the leaves last, then add the noodles, cooking quickly over high heat to allow that glorious browning while tossing occasionally. Add the sauce and simmer while the sauce reduces a bit.

This lo mein was absolutely fantastic, but for one thing. Can you tell what it is?

LoMeinAll

Alas, all of my noodles broke into inch-long pieces while I was stirring it up. (Lo mein for babies?) Usually spaghetti stands in nicely for traditional Chinese egg noodles used in lo mein, but I used what I had on hand which didn’t quite work out as I had hoped.

You know that Chinese adage about how the length of the noodles is supposed to represent the length of your life?

Here’s hoping that’s not true.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She is currently training for the Boston Marathon, her third (more here, and here). She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Savory Stuffed Portobello Mushroom (It’s What’s for Dinner)

Who Doesn’t Love Stuffed Mushrooms?

With a stuffed mushroom this large, only one is needed.

With a stuffed mushroom this large, only one is needed.

Have you ever found yourself enjoying a delicious stuffed mushroom hors d’oeuvre at a party and wishing you didn’t need to hold back politely to make sure there were enough for all the guests? These tasty morsels of roasted mushrooms and herbs mixed together with fillings of the cook’s whimsy are indeed everyone’s favorite, and I’m certain I’m not the only one surreptitiously grabbing more than my share. I mean, why can’t we just have stuffed mushrooms for supper, and avoid all that awkwardness?

Enter today’s recipe, an elegant dinner that can be made vegan, vegetarian, or pescetarian to suit your tastebuds and dietary preferences. Paired with a dinner salad and served over garlicky greens (kale pictured), you’ve got a filling, flavorful dish that will definitely satisfy your stuffed mushroom craving.

And with all of the fabulous vegetables, whole grains, nuts, and herbs—the foundations of a plant-based diet—my recipe is as nutritious as it is mouthwatering.

Leftover Stuffing, Meet Portobello Mushroom

The idea for this dish stemmed from having leftover wild mushroom, spinach, and herb dressing following Thanksgiving. Given mushrooms are also stuffed, I thought: why not just gussy up the leftovers and encase lovingly into a large, meaty portobello mushroom for a dinner that’s sure to please my stuffed mushroom-loving husband and me?

Challenge accepted.

Portabello_ThreeChop the remaining dressing from its larger chunks into a more suitable size. Next, sauté up a few additional ingredients to freshen the leftovers, including yellow onion, red pepper, green pepper, and the stalks from the portobellos. While that’s happening (6-8 minutes over medium-high heat), lightly drizzle the mushroom caps with olive oil, season with salt and freshly ground pepper, and briefly roast in a 350 degree oven for 7-10 minutes. (I hate when stuffed mushrooms are raw, so I always pre-cook them a bit.) After deglazing the pan with some white wine, add several cloves of crushed garlic and additional fresh herbs to brighten the mixture.

Now, you could go ahead and stop here, stuff them into the caps, and be done with it for an outstanding vegan dish. (A bit of extra olive oil or stock can be used to bind the mixture, if needed.)

Or, for a lacto-vegetarian option, you could add some freshly grated parmigiano or pecorino cheese, a traditional ingredient in stuffed mushrooms.

Else, if you really want to take this fungus over the top, you could add some smoked oysters or mussels, as I did, which will elevate your standard stuffed mushroom into the realm of the sublime.

Whatever variant you choose, sauté up some greens while the ‘shrooms are cooking (15 minutes or so) then plate artfully, placing the mushroom center stage.

Finally, a dish that gives stuffed mushrooms their rightful place: as the main course.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Wild Mushroom Stuffing with Spinach, Herbs, and Pecans: A Healthier Dressing

This fabulous dressing is bursting with flavor… and it’s a lot better for you.

A lot of things get stuffed around the holidays. It begins with Thanksgiving, when Americans are stuffing turkeys and Canadians are stuffing geese. Indeed, many smaller birds can also be stuffed, whether capons, chickens, Cornish hens, ducks, or whatever. And vegetarians and vegans pride themselves on stuffing tofu while many a pescetarian likely stuffs a fish or two. No matter what you’re eating style, everyone seems to love a good stuffing.

To be honest, I’ve only made stuffing a few times in my life. That’s because I don’t normally host holiday gatherings featuring poultry, and stuffing seafood is an altogether different matter. And, in general, anything with stuffing means only one thing: extra calories. That’s okay, as long as things are kept in balance. And it was Thanksgiving, after all. Thus, inspired by a beautiful loaf of whole grain bread I bought at the final farmers’ market of the season along with some truly gorgeous local spinach, I decided to make dressing featuring these two beauties along with wild mushrooms, pecans, and herbs. Using whole grain makes this dish for more healthier and filling and with a less dramatic influence on your blood sugar than a dish made with white bread or croutons. Plus, making stuffing from actual bread rather than prepared bread crumbs is a true delight that really allows the fresh flavors to shine; it also greatly reduces your sodium intake given there’s often a lot of salt hidden in most store-bought varieties.

Incidentally, the act of inserting your herbaceous mixture of grains and vegetables up someone’s into something is what makes it a “stuffing” and not a “dressing,” I’ve learned. (Thanks, dad.) While such semantics are fascinating food facts, they do not however change the recipe itself, it seems, just where it was cooked. Whatever you call it, however you cook it, it’s a delicious part of many a festive feast. My recipe follows.

1. Prepare croutons. Cut the day-old bread into cubes and bake 20-30 minutes at 325F, tossing every 10 minutes until dry and lightly toasted.

2. Prepare mushroom stock and chop herbs. To make stock, simply pour boiling water over dried mushrooms and let sit about 30 minutes, while the bread crumbs are toasting and the mushrooms are cooking.

3. Sauté sliced mushrooms of your choice (cremini, shiitake, etc.) with a few tablespoons of olive oil and 1 chopped onion (or leek). Season with ground black pepper and a bit of salt.

4. Add spinach to the mixture when mushrooms are soft and cooked. (Isn’t that spinach glorious?)

5. Cook until spinach is wilted, adding all herbs and sliced rehydrated mushrooms (from stock); I used parsley, sage, rosemary, and thyme. Add about 1 cup dry white wine to the mixture and reduce (optional). (I found it difficult to stop picking at this tasty mixture.)

6. Stir vegetables together with bread cubes, moistening with several cups of stock. Add 1 cup of toasted pecans, if desired. Spread into a greased pan (vegetable oil spray or butter), dot with about 1.5 tablespoons of butter if desired, covered loosely with foil, and bake about 40 minutes at 350F. Remove foil the final 15 minutes of baking to form a crispy top; for additional crispness, broil for several minutes. (Shown below: cooked dressing.)

What do you think? I was rather pleased with the result, I must say, given I made it up on the fly that morning for the Thanksgiving table. Cooking the dressing on the side prevents the mixture from getting soggy (inside the bird, stuffing-style) while also allowing your vegetarian guests to partake. And, while many dressing recipes call for eggs, I kept my version vegan and egg-free. I personally love eggs and hoped the result would not suffer; I do not believe it did.

A truly savory stuffing bursting with all of the makings of a healthy plate, including whole grains, healthy fats like olive oil and pecans, and nutrient-rich vegetables like spinach, mushrooms, and onions PLUS glorious fresh herbs … what more could you want in a dressing?

Oh, right. Gravy. Yeah, I hear that.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Coming Out in Rome

This is the third post in a series discussing my recent trip to Rome, with its unexpected happenings while attending a scientific conference on diet and physical activity at the (Food and Agricultural Organization of the United Nations (FAO). It was all downhill after my first day admiring the gorgeous pignoli-giving umbrella pine trees. Minor edits aside, this post was largely written in real time on Thursday, May 17 while enjoying my last meal in Rome.

A simple yet satisfying supper in Rome: a trio of crostini with tapenade, four cheese, and asparagus paté & salad.

The conference was over, at last. Despite severe back pain, I had just given my final talk and chaired the post-conference workshop. My friends and colleagues were heading out to explore the city for our final day. A run along the river was in store with a fellow marathoner, followed by dinner at Piazza de Navona and a night walk to experience the Eternal City under starlit skies. A spectacular ending to a fabulous conference (I’m told – I missed most of it), especially sweet to those of us who had worked so hard on the scientific committee for the past year.

For me, ’twas not to be. With sorrow and envy, I bid them farewell and plodded once again to the medical center for another pain shot, anxious to lie down immediately. My evening plans were far more meager: God willing, I’d be able to make the short walk back to the hotel with a stop off midway for rest and dinner. The fine dining options I had researched were completely out of the picture; all I could hope for was for something decent en route.

Four hours later, I began the excruciatingly slow journey from FAO to my hotel. Happily, the walk took me by the Colosseum, which I never tire of viewing in all its magnificence. One can only muse in wonderment at the glories (and atrocities) Ancient Rome held. I pottered gingerly around its perimeter, hoping to head up one of the many hills of Rome and explore the yonder regions. I struggled with each step on level ground, however, and the seemingly interminable set of small, winding steps leading up a steep hillside gave me pause. I was reminded of the steps at Montmartre my father looked upon with similar trepidation; there are automated options to assist that particular ascent, however. In this case, I was on my own – and decided wisely not to attempt the long trek upwards. I knew I was thus limited to the restaurants on my direct path homeward.

I surveyed a few of the dining options in my immediate vicinity and rejected them all. Obvious tourist traps, the prices were outrageous and the menus included such things as chicken fingers and hamburgers. Pshaw. I continued on my way and, after turning a corner, happened upon a stage with four energetic performers, part of a major LGBT event / gay rights demonstration.

Not a great picture, I know, but the best my IPhone and I could do given the circumstances. You get the idea, though – and there’s the Colosseum in the background, too.

Wonderful! Lovely! I’m always up for some art and music to accompany my food. And supporting gay rights in so doing was just an added bonus. The restaurant to my immediate right thus seemed rather suitable, given its proximity to the stage, lively crowd, and good music. I entered without further adieu, anxious to sit the eff down.

In I go, yet I’m getting the vague feeling that I don’t quite fit in. This, despite the fact that my waiter was adorable and very polite and attentive. And not in a lewd sort of way, either. This was my first sign, you see (to perpetuate the stereotype that the manners of many Italian men towards female tourists are, er, questionable). As it turned out, I had entered a bar-slash-restaurant called “Coming Out,” in which I was one of very few females – and certainly the only straight one. The mood was all the merrier given the major event occurring outside on Gay Street.

Could I make this up? Yes. But I’m not. And here’s the menu to prove it.

I chuckled to myself. Why this struck me as amusing, I don’t really know. (I mean, other than the obvious irony of “Coming Out on Gay Street.”) Goodness knows I’ve spent my fair share of time in gay bars. I run a theater company, remember, and I pretty much assume people are gay unless told otherwise. I think that for the most part I smiled mainly out of happiness: I’ve stumbled randomly across many a music and dancing event around the world, completely by chance. ‘Tis a glorious part of travel – especially when the event is connected with such an important human rights issue.

Sautéed mixed mushrooms: the perfect accompaniment to crostini and red wine.

Further, the food was quite enjoyable indeed, starring a trio of bruschetta with tapenade, asparagus paté, and four cheese. A glass of red wine and plate of funghi completed my supper: don’t doubt how delicious simply prepared vegetables can be, like this plate of mixed mushrooms perfectly sautéed with extra virgin olive oil and a sprinkle of parsley. Dessert was the thickest, richest hot chocolate I’ve had in recent memory, warming both body and soul. So, yes, the food certainly contributed to my feeling of contentment.

Then again, it could have just been the heavy pain killers.

Pain, schmain. It’s good to be alive, I thought, as I paid my bill and prepared to depart.

One critical question at hand now remains, however: can I rise out of this chair???????

P.K. NewbyAn avid traveler, Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public healthShe brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!