Risotto with Broccoli Rabe and Pancetta

Alright, I'm not gonna lie. This was really, really good. It's just the usual risotto recipe, this time with - you guessed it - broccoli rabe and pancetta. I buy two huge bunches of rabe each week these days, because Joef loves it so much, and this was a great and different way to get our bi-weekly fix. The risotto actually sweetened the rabe up a little (while preserving its characteristic bitterness), and the pancetta...well, what more can you say about that?

I also should note that Joef added habanero flakes to his - and that was really tasty, too!

1-2 tbsp olive oil, plus 3 tbsp olive oil
2 or so handfuls broccoli rabe
1 slice pancetta, diced
1 small/medium onion, chopped
2 large cloves of garlic, chopped
2 cups arborio rice
1/2 cup white wine
6 cups chicken broth, simmering, with a few tablespoons reserved
1/2 cup grated parmesan cheese

Combine the 1-2 tbsp olive oil with the rabe and pancetta in a large, deep saute pan. Cook over medium-high, adding a 1/2 ladle of chicken broth, until rabe has wilted. Remove rabe and pancetta and set aside.

In the same pan, combine the olive oil and onions in a large, deep saute pan, and cook over medium heat until the onion is soft, stirring frequently. Add the garlic and stir one more minute.

Add the rice and stir until all the grains are coated. Then add the wine and stir over medium heat until the wine absorbs into the rice. Then, add a ladle of the simmering chicken broth and stir it in until the broth is absorbed into the rice. Keep doing this until the rice is al dente and until right before your last ladle of broth. (If you run out of broth before the rice is cooked, you can use a ladle or two of simmering water.) Add the reserved rabe and pancetta to the risotto, stir, then add your last ladle of broth or water and let it absorb.

Add your cheese and the reserved broth and stir it into the rice. Reduce the heat to low (or turn it off entirely), cover, and let sit for three minutes. Done!

Tortellini in Brodo (Chicken Soup with Tortellini)

Joef was sick this week, so I had a great excuse to make chicken soup, which for me is really just an excuse to make tortellini. I love tortellini. I made extra, plain, and just popped them like candy the next day. That's good for me, right?

Anyway - this recipe cheats a little bit, because I used chicken broth instead of letting the chicken make its own broth (use water to just cover the chicken, season with salt, and let cook for a nice, long, long time). Usually I also prefer to use chicken drumsticks, but hey, you work with what you got. In either case, it's good for what ails you.

Splash or two of olive oil
2 chicken breasts (or five chicken drumsticks), chopped into cubes
1/2 or one whole white onion, quartered
1 stick celery, thinly sliced
6-8 baby carrots, chopped into thirds
8 cups of water
4-5 tsp chicken bouillon
Dried or fresh dill
1/2 package tortellini
Salt and ground black pepper, to taste

Splash a little olive oil in a large pot, and turn the heat to medium-high. Add chicken, onion, celery, and carrots, and top with a little ground black pepper and a couple of dashes of dill. Stir and brown the chicken on all sides, then add water and bouillon and more dill. (I love dill, so I add plenty.) Bring to a boil, then turn to low and allow to simmer, covered or partially covered, for at least 20-30 minutes. Return to a boil and add your tortellini right into the pot, and cook according to instructions. Done!

Coconut Cupcakes with White Chocolate Frosting

(from Martha Stewart's Cupcakes)

My oh my, it's been a bit of a food dry spell over here, hasn't it? Well, two posts today to make up for it. First, these cupcakes - white chocolate ganache frosting (adapted from Martha's regular recipe), with coconut flakes and coconut milk in the cupcake batter. I will say that they didn't taste that coconut-y, which was surprising. Maybe it's because I used low-fat coconut milk. Another thing I'd try next time would be to sprinkle shredded coconut on top.

Makes about 20 cupcakes.

CUPCAKES
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup packed sweetened shredded coconut (plus more for topping, if you choose)
1 1/2 sticks unsalted butter, room temp
1 1/3 cups sugar
2 large whole eggs, plus 2 egg whites
1 1/2 tsp vanilla extract
3/4 cup unsweetened coconut milk

Preheat the oven to 350. Place paper liners in cupcake/muffin tins. In a bowl, combine flour, baking powder, and salt. Grind the coconut in a food processor and add to flour mixture.

Mix butter and sugar with an electric mixer on medium-high - allow to become pale and fluffy. Gradually beat in the whole eggs, whites, and vanilla. Reduce speed to low and add the flour mixture in three batches, alternating with two rounds of coconut milk. Beat until combined.

Pour the batter evenly into the cupcake tins, filling each 3/4 full. Bake, rotating once, until a piece of spaghetti inserted into the middle of one comes out clean - should take about 20 minutes. Remove from oven and allow to cool completely, then top with frosting.

GANACHE
22 oz white chocolate chips
2 1/3 cups heavy cream
1/4 cup white corn syrup

Put chocolate chips in a large, heatproof bowl. Bring the cream and corn syrup just to a simmer over medium-high heat, then pour mixture over chocolate. Let it stand until the chocolate begins to melt. Then, beginning in the center, stir the chocolate into the cream until it's combined and smooth, being careful not to over-stir. Refrigerate, stirring every five minutes, until the frosting begins to hold its shape. I didn't let my frosting refrigerate long enough - and, as you can see, it was plenty messy. Still tasted good, but, you know. So - if you have the patience, refrigerate the frosting long enough for it to get more firm - 30-60 minutes, depending on how it comes out and your own preference.