Monday, March 29, 2010

Buttermilk Spice Cake

I offered to make dessert for our family's Easter dinner this year -- because of everyone's schedules we're actually eating on Good Friday -- and have been scanning my cookbooks and magazines for ideas. Bon Appetit's March issue features a Buttermilk Spice Cake with Pear Compote and Creme Fraiche, and earlier this week I decided to try out the cake on its own to see if I liked it.

I should've taken a closer look at the list of ingredients before it came time to bake, as I realized I was missing a couple of key items, one of them being the buttermilk! Oops. I did however have 1% plain yogurt, which I knew would work just as well. I was also down a vanilla bean. I do have high quality vanilla, so I used that and bumped up the amount. It turned out fairly well, although I'm not sure if it makes the cut for my family's holiday dinner. Pears seem more fall than spring....I'm thinking something fresh and light. Perhaps a lemon tart, a key lime pie, or a rhubarb fool. Decisions, decisions.

Buttermilk Spice Cake
Adapted from Bon Appetit | March 2010

1 cup plus 1 tablespoon all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon (scant) baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/8 teaspoon ground whole star anise*
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 3-inch piece vanilla bean, split lengthwise (or 1 1/2 tsp vanilla)
1/4 teaspoon finely grated lime peel
3/4 cup buttermilk (or 3/4 cup 1% plain yogurt)
Powdered sugar
1 1/2 cups crème fraîche

Preheat oven to 350°F.

Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper.

Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.

Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack.

Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges and serve with ice cream, yogurt, and/or crème fraîche.

For the original recipe, including the pear compote, click here.

Sunday, March 28, 2010

Sweet and Sour Glazed Pork Chops with Peperonata

My sister and I are going to Italy for 10 days in June -- booked our plane tickets earlier this week -- and I can't wait for us to eat, drink and sightsee our way around Rome, Florence and Cinque-Terre. Gelato every day? Without a doubt.

The latest issue of SAVEUR has a feature on classic Roman food, including a drool-worthy cover shot of Maiale in Agrodolce, aka Sweet and Sour Glazed Pork Chops. Decided to make that and Peperonata (Stewed Sweet Peppers) for dinner last night to get into the spirit of all things Italian. The chops were supposed to be grilled, but I'm BBQ-less so I pan-seared them and finished them off in the oven.

Both recipes were a cinch to make, and the balsamic-honey glaze for the pork was rich, sweet, and tangy. My photos aren't nearly as pretty as SAVEUR's, but I assure you both dishes were very tasty and went together wonderfully.

Maiale in Agrodolce (Sweet and Sour Glazed Pork Chops)
Saveur | April 2010

4 10-oz. bone-in pork chops, frenched
3 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup balsamic vinegar
2 tbsp honey
4 tbsp unsalted butter
1 sprig fresh rosemary, torn into 1" pieces

Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.

Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.

Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

*Alternately, heat 1 tbsp olive oil and/or 1 tbsp butter in a large skillet. Sear chops for two minutes per side. Brush glaze on both sides, then finish in a 375F-degree oven for 5-8 minutes. Rest for five minutes before serving.

Serves 4.

Peperonata (Stewed Sweet Peppers)
Saveur | April 2010

1/3 cup extra-virgin olive oil
4 assorted red peppers, cored, seeded and cut into 1/4" ctrips
4 cloves garlic, thinly sliced crosswise
1/2 medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp red wine vinegar

Heat oil in a 4-qt saucepan over medium-high heat. Add peppers, garlic, onions, and 1/2 cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.

Makes 2 cups.

Monday, March 22, 2010

Rhubarb Cardamom Crisp

I love the tartness of baked rhubarb, which is why even though it's early in the season I had to pick some up at the farmer's market last weekend. I figured that even though what I was getting was almost certainly hothouse rhubarb, baked into a crisp it would still be delicious. And it was, although my adapted recipe needs tweaking.

I'd had a package of Amaretti cookies in my cupboard for months, can't even remember what I originally bought them for. So rather than the typical oatmeal topping I usually employ for fruit crisps, I thought crumbled up Amaretti would be just as good -- maybe even better! With only a few cups' worth of rhubarb on hand, I chopped up three good-sized Ida Red apples to fill my nine-inch-square baking pan. I mixed the rhubarb and apple with some lemon juice and sugar, then poured it into the pan. I sprinkled the roughly crushed cookies over top and then dotted butter over that. Then into the oven for 45 minutes.

It smelled good almost immediately, but here's where I went wrong. After only 20 minutes the cookie topping was already a deep brown. I knew the fruit still had a long way to go so I put foil overtop to prevent it from browning any more. It succeeded in that regard, but the moisture from the fruit softened the topping somewhat. Next time, I'd put the foil on for the first half hour, then remove it for the last 15-20 minutes to ensure a crisp topping.

Rhubarb Cardamom Crisp
Adapted from David Lebovitz's Peach and Amaretti Crisp on Epicurious


3 cups rhubarb, chopped
3 cups apple, chopped (I used Ida Red but feel free to use your favourite baking apple)
1/4 cup white sugar
Juice of half a lemon
1 tsp ground cardamom


1 cup Amaretti cookies, crushed (about 20 cookies)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour
1/2 cup almonds, toasted and chopped
8 tbsp butter (1 stick), chopped into small pieces

Preheat oven to 350F.

Mix together filling ingredients. Pour into 9-inch-square pan.

Mix together topping ingredients and sprinkle over fruit filling. I like a rustic topping with bits of different sizes, but if you want it to look more uniform pulse together the ingredients in a food processor.

Bake for 40-45 minutes. If the top starts to look too brown, cover it with foil. Just make sure you leave enough room at the end of the baking process to uncover it and crisp it up again (you don't want a soggy topping).

Note: Serve with vanilla ice cream or whipped cream. I had to settle for pistachio kulfi (all I had in my freezer), which was good, but vanilla would've been better.

Friday, March 19, 2010

Duck Confit with Roasted Celeriac

This post is a bit of a cheat, in that I didn't prepare my own duck confit. However I always wondered what those vacuum-sealed packages of duck confit were like, so last week I picked one up at the market. Not cheap -- $12 for one fat-preserved leg -- but I chose a Quebec brand figuring it'd be of good quality.

You know what? It was pretty tasty! And so easy to prepare. Basically you unwrap the packaging, place the leg on a baking sheet skin side down, pop it in the oven at 400F for five minutes, then flip it over so it's skin side up and put the oven on broil to crisp the skin for another five minutes or so. Keep an eye on it though, you don't want the skin going from crispy brown to crispy black.

On the side I served some roasted celeriac, a great match for duck. And some orange relish over top. As you know, orange and duck also pair wonderfully. At nearly 50 grams of fat per package, I won't be eating duck confit every week, but every once in a while it's a nice indulgence.

Roasted Celeriac

1 celery root
1 tbsp olive oil
Salt and pepper to taste

Wash celery root and cut off outer layer. Dice.

Drizzle with olive oil and salt and pepper.

Place on baking sheet and bake at 375F for 25-30 minutes.

Orange Relish

1 large orange
3 tablespoons sugar
2 tablespoons white wine vinegar
Salt and pepper to taste

Peel orange. Blanch peels in boiling water; drain and chop roughly.

Trim off and discard pith from orange. Cut orange into small pieces and combine with chopped peel, sugar and white wine vinegar in a small pot.

Simmer gently until liquid cooks down and relish becomes slightly syrupy, about 5-6 minutes; season with salt and pepper.

Source: Anthony Sedlak, The Main

Tuesday, March 16, 2010

Beef Shank and Sausage Ragù with Spaghetti

One of these days I'll learn my lesson about slow-cooked meals on weeknights, and that starting the process after 6pm inevitably means I won't be eating until close to 10. Such was the case tonight, when I finally sat down to a delicious and hearty bowl of Beef Shank and Sausage Ragù with Spaghetti.

The shank meat had been simmering in my Dutch oven for a good 2.5 hours and was falling off the bone. Combined with sausage, toasted fennel, garlic, onions, tomatoes, and a whole bottle of red wine, it was worth every minute of its cooking time and I highly recommend the recipe. But for those of you thinking of making it, take the timing into consideration and save this one for a lazy weekend afternoon.

Beef Shank and Sausage Ragù with Whole Grain Spaghetti
Bon Appetit | May 2009


2 teaspoons fennel seeds
3 tablespoons olive oil, divided
2 pounds hot Italian sausages, casings removed
3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone (about 3 pieces)
5 cups chopped onions (about 3 large)
2 28-ounce cans diced tomatoes in juice
1 750-ml bottle dry red wine
8 large garlic cloves, chopped
4 fresh bay leaves
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper


1 1/2 pounds multi-grain or whole grain spaghetti
3 tablespoons extra-virgin olive oil
2/3 cup (packed) freshly grated Parmesan cheese (about 2 ounces)
1/2 cup finely chopped fresh Italian parsley

For ragù:

Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.

Heat 2 tablespoons oil in large oven-proof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.

Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.

Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.

For pasta:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; transfer to large bowl. Add oil and toss to coat. Add cheese and parsley; toss to coat. Season pasta with salt and pepper.

Divide pasta among 12 shallow bowls. Ladle ragù over and serve.

Yield: Makes 12 servings

Source: Epicurious

Note: I used fettuccine rather than spaghetti, as I felt the thick, hearty sauce warranted a sturdier noodle. But if you prefer spaghetti, use that, or your favourite pasta shape.

Sunday, March 14, 2010

Jams And Jars: Pickled Red Onions

This is the first of what I hope will be many 'Jams And Jars' posts on Plum Tart. Last year I tried my hand at a few preserves, including a variety of pestos (basil, parsley, sundried tomato) and jams (Meyer lemon marmalade, strawberry, strawberry-rhubarb), and this year I want to do much more. Chutneys, pickles, compotes, sauces, you name it.

With the St. Lawrence Market -- and its weekly farmer's market on Saturdays -- a stone's throw from my door, I have the best of local fruits and veg to pick from. And there's really nothing better than crunchy homemade dill pickles beside a grilled cheese sandwich, marinara sauce with summer-fresh tomatoes served over pasta in the dead of winter, toast and jam made with Ontario berries. Although I didn't blog about it, I made my own mayonnaise -- actually lemon aioli -- recently and it was fantastic. Miracle Whip, I'm through with you.

So to kick things off: pickled red onions. These have to be the easiest preserves I've ever made as they take no time to cook. The hardest part is slicing the onions. Once that's done, you simmer them with white wine, honey, lemon juice, sugar, and salt for about 10 minutes til softened and that's all she wrote.

This recipe is from Fresh with Anna Olson, part of her Fiddlehead Salad, but the onions can be used for all sorts of things -- as a burger or sandwich condiment, over chicken or fish, or in any variety of other salads.

Pickled Red Onions
Makes 4 cups

4 cups sliced red onions
1/3 cup sugar
1/3 cup honey
1 cup dry white wine
1/4 cup lemon juice
1 tsp salt

Simmer all the ingredients, uncovered, over medium heat until the onions are tender and the liquid has evaporated, about 10 minutes. These can be refrigerated for up to six weeks.

Source: Fresh with Anna Olson, Anna Olson, Whitecap, 2009

Thursday, March 11, 2010

Chocolate Chip Cookies

I'm all about trying new and exotic recipes, especially when it comes to sweets. Sometimes, though, there's nothing more satisfying than the classic chocolate chip cookie. I've been baking one version or another -- most commonly the one found on the back of the Chipits bag -- for years, and they're the ultimate in instant gratification. Virtually no time to whip up, 12 minutes in the oven, another five and they're in your hand, the chocolate gooey and melting.

Tonight I did a few things differently, the main thing being my choice of recipe. I went with the one from Michael Smith's Chef At Home (the 2005 edition), as it seemed straightforward and didn't muck about with extra ingredients such as nuts, coconut, etc. Also, I realized as I was about to start that I only had about 1/2 cup of all-purpose flour left in the canister, so I decided to try cake and pastry flour instead. For all of you bakers wondering if there's a difference, there definitely is! The cookies baked up higher than a butter-based cookie usually does, and they definitely seemed more cake-like, less chewy. At least that was the consistency five minutes after they came out of the oven. Not sure what they'll be like when they cool down.

Smith recommends starting with cold butter, which is harder to cream with the sugar. I used a technique I learned when making pie pastry in cooking class last year, which is to grate the butter into your mixing bowl. That way it's easier to blend with the sugar.

I haven't decided yet whether I'm going to make this my 'ultimate' chocolate chip cookie, whether I'll go back to the Chipits recipe, or whether I need to try more iterations. I think I like the latter option, as it means more cookies for me! Mwah ha ha!

Chocolate Chip Cookies

A heaping cupful of all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 stick of cold salted butter
1/3 cup brown sugar
1/3 cup white sugar
Spoonful of corn syrup
1 egg
Splash of pure vanilla extract
Cupful of chocolate chips

Preheat oven to 375F. Whisk the flour, salt and baking powder together. Set aside.

Cream the cold butter and sugars together, beating them until they're smooth in a countertop mixer. If you don't have a countertop mixer, beat vigorously by hand in a large mixing bowl, or combine them in a food processor. Add the corn syrup, egg and vanilla, and continue beating until well combined. Scrape down the bowl and gradually add the flour mixture, beating until just combined. Stir in the chocolate chips with a spoon.

Using a spoon, scoop out a ball of the dough and drop it onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room between the balls for the cookies to expand. Bake for 10-12 minutes. Cool for 2 minutes on the cookie sheet, then remove and cool on a rack.

Makes about 18 cookies.

Source: Chef At Home, Michael Smith, Whitecap Books, 2005

Tuesday, March 9, 2010

Cookbook Review: Fresh with Anna Olson

I have far too many cookbooks to count, in fact some of them have taken up residency under my bed as there's no more room in the kitchen. One of my most recent additions, Fresh with Anna Olson has become a go-to resource for the relative ease of its recipes along with its consistent results.

Anna's Spelt Crust Pizza with Artichokes and Mushrooms (pictured, below) inspired me to go out and purchase a pizza stone first. And I'm so glad I did, as the results were a revelation. The cornmeal-dusted crust was crispy and flavourful, and the combination of pesto and sour cream was a nice change from the tomato base I usually go for. The rest of the ingredients, among them cremini mushrooms, sliced artichokes, arugula, basil, prosciutto and Parmigiano-Reggiano, worked together very well in a pie that was light yet filling.

From there, I made Whole Roasted Pork Loin with Onions, Pears and Orange; Swiss Chard with Pine Nuts and Pan-Roasted Garlic; Maple Roasted Chicken Breasts; and Triple Chocolate Brownies. All turned out well, notably the Pork Loin which was the best I've ever made.

But my absolute favourite recipe, thus far, has to be the Spiced Chocolate Pear Tart (pictured above). I've made it twice now, once for a friend and another time for my parents, and it is deadly good. Chocolate short crust pastry, rich, cardamom-spiked chocolate filling, and sweet poached pears over top. It's definitely a knockout dessert.

Broken down by season, I've been sticking to the Fall and Winter sections so far, but with spring around the corner I'm excited to try more of Anna's recipes with items I bring home from the farmer's market, particularly the Strawberry Meringue Tarts; Ham & Scallion Scones with Lemon-Herb Chevre; Asparagus with Rhubarb Hollandaise; and Jerk Marinated Chicken Breasts.

Sunday, March 7, 2010

Dandelion Greens with Almond Vinaigrette and Ricotta Salata

I've really been getting into bitter greens lately. Swiss chard, mustard greens, radicchio, endive -- either in salads or cooked they really hold their own against sharply-flavoured accompaniments and are so much more interesting and flavourful than the veggies I usually cook with.

Tonight I tried dandelion greens for the first time in a simple but tasty salad from Lidia Bastianich. As is often the case, a few good-quality ingredients are all you need for a delicious dish. I particularly loved the almond vinaigrette dressing. Thought it sounded strange at first, until I read the recipe. You toast slivered almonds in the oven until they're golden brown and have that gorgeous toasted nut aroma. Then you take half of them and puree them in a blender or food processor with the rest of the dressing elements (red wine vinegar, honey, olive oil, salt and pepper), saving the other half for garnish. The resulting dressing is absolutely divine -- still warm, with a wonderful buttery depth of flavour from the pulverized almonds. Though you could easily make the dressing in advance and refrigerate it, there's something so nice about a salad served with warm vinaigrette.

I served this salad with a couple of oven-toasted and buttered slices of Yukon Gold-White Cheddar foccacia that I picked up earlier in the day. A light supper, to be sure, but satisfying.

Dandelion Greens with Almond Vinaigrette and Ricotta Salata

1 pound tender, young dandelion greens (about 10 loosely packed cups)
6 tablespoons extra-virgin olive oil
1/4 cup sliced almonds, toasted
2 tablespoons red-wine vinegar
1 teaspoon honey
Freshly ground black pepper
1/4 pound ricotta salata, cut into shards with a vegetable peeler

Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.

To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate.

Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.

Serves 6.

Recipe from Lidia Matticchio Bastianich, Lidia's Italian-American Kitchen, Random House, found on Epicurious, March 2009

Saturday, March 6, 2010

Whole Wheat Blueberry Muffins

My favourite on-the-go breakfast is a pastry of some sort and a coffee. And though I'd love to be able to enjoy buttery croissants, pains au chocolat, and cherry strudels daily, I don't exercise nearly enough to justify the indulgence. So I tend to limit the fattening stuff to weekends and make some attempt at healthy eating through the week.

These muffins, from Gordon Ramsay's Healthy Appetite cookbook, satisfy my carb cravings, while being loaded with nutritious ingredients -- banana, blueberries, whole wheat flour, and buttermilk. There's also butter, but only 1/3 cup for the whole recipe, which makes a dozen. As for sugar, a good part of it comes from the banana.

These also keep nicely for a few days -- although I transferred them to the refrigerator after a day to prolong their shelf life.

Whole Wheat Blueberry Muffins
Makes 12

2 very ripe large bananas
Scant 2 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
Pinch of fine sea salt
1/2 cup light brown sugar
Scant 1 1/4 cups buttermilk
1 large egg, lightly beaten
1/3 cup light olive oil or melted butter
7oz blueberries, rinsed and drained
1 tbsp raw brown sugar

Heat the oven to 350F. Line a 12-hole muffin pan with muffin cases. Peel the bananas and mash in a bowl, using a fork.

Mix the flour, baking powder, baking soda, salt, and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil or butter, and bananas. Quickly fold the ingredients together until just incorporated, taking care not to overmix. Tip in the blueberries and give the batter one or two stirs.

Spoon the batter into the muffin cases and sprinkle with the raw brown sugar. The cases will be quite full. Bake in the oven for about 20 to 25 minutes until well risen and golden brown on top; a skewer inserted into the center of the muffin should emerge clean.

Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.

Recipe from Healthy Appetite, Gordon Ramsay, Key Porter, 2008.

Thursday, March 4, 2010

Red Beet Risotto with Mustard Greens and Goat Cheese

Bored of the same old thing, I've been experimenting with different vegetables lately. I'm fortunate enough to live near one of the best markets in the world, so why continually buy green beans and cucumber when there's so much else to choose from? Lately I've cooked recipes with celeriac (which I adore), Jerusalem artichokes (also wonderful), and a few days ago I made a winter salad with Belgian endive and radicchio -- both of which I've used before but never together in a salad. It's been one food epiphany after another, which is quite a feat in the dead of winter.

When on
e of my Twitter followers suggested recently that I try mustard greens, I couldn't resist. I initially thought salad, but then I came across this recipe and knew I had to try it. Not only because the mustard greens are left raw but because beets and goat cheese are among my favourite flavour combos.

While chopping up the mustard greens I tried some, and wow, the name could not be more appropriate. They have a piquant Dijon mustard quality about them that's unexpected but so good. I was planning to use the leftovers in a salad with Dijon vinaigrette but now I think that'd be mustard overload. Perhaps something with less bite, such as a creamy buttermilk dressing, would work better.

But, I digress. The risotto. Much to my delight, this wasn't a heavy, stodgy risotto at all, on the contrary it was light, creamy, and flavourful. A variety of textures, from the softness of the goat cheese, to the slight bite of the beets and rice, to the crispness of the greens. And the beet juice infuses the risotto with a delightful ruby hue, very photogenic.

Though I had this as a main course, you could easily serve it as a side as well. I think you'll like it!

Red Beet Risotto with Mustard Greens and Goat Cheese

Bon Appetit | February 2007


1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup Arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat.

Add beets and onion. Cover; cook until onion is soft, about 8 minutes.

Mix in rice. Add broth and vinegar. Increase heat; bring to boil.

Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes.

Season with salt and pepper.

Spoon into shallow bowls. Sprinkle with greens and cheese and serve.

Serves six

*I found this recipe on epicurious, and in the notes it was suggested that you could replace the goat cheese with Parmesan if desired. I personally love the combination of beets and goat cheese so I left the recipe as is.