Scones...

...because it's the holidays! I know, I know--scones are not typically healthy, as they are made with heavy cream or butter or both. I used half and half to cut out some of the saturated fat, and the recipe did not call for butter, so I hoped that made up for the fact that I was indulging.

The reason: a holiday party at work for me and the other dietitians. I wanted to stray from my comfort zone and--gulp--bake. And I have to tell you, I quite enjoyed the endeavour. My apartment was filled with the aroma of chives and cheese, and I feel proud of such an accomplishment. Although now my winter coat and comforter smell like food, and likely will for a while.

Naturally, since I don't usually bake, I was not about to create an original scone recipe. I don't think I have the talent for that...yet. For my first scone experience, I used the recipe below:

http://www.epicurious.com/recipes/food/views/Cheddar-Chive-Scones-103680

And here's how they turned out:



The scones were tender and chewy, and were of course best straight from the oven. They were perfectly salty, and the sharpess of the cheddar cheese melded well with the mild sweetness of the chives. This is definitely a recipe I will use again to impress both myself and others, and I have a feeling I won't be able to wait till next year's Christmas party to make them again.

What is Juice?!

Well, I'm certainly hoping that you know the answer to that question. It is, however, simply rhetorical, and refers to comedian Dave Chappelle's skit on juice versus drink. He states that white people love juice, and that black people have no idea what juice is, and they prefer drink--a beverage devoid of all nutrients and colored to a hue that resembles its counterpart.

If you are at all offended by improper language and Chappelle's humor, don't bother watching the below clip. But I just happen to think this is hilarious:

http://www.youtube.com/watch?v=zlznhc1C0Vk

Naturally, I would rather you choose juice over drink, regardless of your race or upbringing. And if you are having juice, make it 100% fruit juice. Believe me, it won't be hard to find--food manufacturers are always proud to emblazon such statements on the label. Also, be aware of how much you are drinking; juice often contains as much sugar as other sweetened beverages, such as iced tea, lemonade, and soda. However, juice is a better option as it contains the nutrients naturally found in the fruit it was made from.

Sausage Risotto

I absolutely love holiday decorations, wreaths, Christmas trees, and lights inside and outside of a home. Unfortunately, I am terribly lazy and have not decorated my own place for the holidays for the past two years. Instead of hanging garland on my (non-existant) mantle, I decided to make a colorful dinner using red and green to celebrate Christmas and get me in the holiday mood.

Small dice onions, zucchini, red pepper and saute in olive oil in a pot or pan with deep sides until the vegetables are soft, but not brown. Once they are cooked through, add minced garlic and cook briefly. Season with freshly ground black pepper, salt, red pepper flakes, and oregano. Sprinkle in arborio rice, stir and let the rice toast for about one minute. Add a small amount of chicken broth or stock, stir, and allow the liquid to evaporate. Repeat this process until the rice does not absorb any more liquid, keeping in mind you want the rice to be al dente--tender on the outside, with a slight bite on the inside.

While the risotto is cooking, slice chicken sausage first horizontally, and then vertically to make bite size pieces. Cook on high heat in a pan until charred.

Spoon the risotto into a bowl, and top with the chicken sausage (I used Trader Joe's roasted garlic chicken sausage). Sprinkle with grated parmigiano reggiano cheese, if desired.

Okay, so it may not be enough to make up for the lack of a Christmas tree. But I cannot even begin to explain how warm and fuzzy this dish made me feel! Enjoy.

Fennel and Tomato Soup

I am completely engaged by Anthony Bourdain's Les Halles Cookbook, and not only because it is the book he autographed (!). The writing makes me want to start my own restaurant, and the recipes are intriguing and...mostly foreign to me. I am by no means a French cook--in fact, I cannot think of one French thing I've made, perhaps excluding a roux. Actually, what I think I'm trying to say is that this book scares me, but in a very very good way. So, it is only natural that the first recipe I chose to prepare was the one with the least ingredients and instructions.

Ingredients

4 tbsp extra-virgin olive oil

2 fennel bulbs, cored and thinly sliced

1 small onion, finely chopped

1 small potato, cut into 1/4-inch cubes

1 8-ounce can plum tomatoes

6 cups light chicken stock or broth

salt and freshly ground black pepper

Equipment

large pot

wooden spoon

blender

Method

In the large pot, heat the oil over medium-high heat and add the fennel, onion, and potato. Reduce the heat to medium low and let the vegetables sweat for 10 minutes, taking care to not let them brown. Add the tomatoes and cook for 10 minutes more. Stir in the chicken stock; bring the mixture to a boil. Reduce to a simmer and cook for 1 hour.

Remove the pot from the heat and let the soup cool for a few minutes. Transfer the mix to the blender and, working in batches to avoid accidents, puree until smooth. Return to the pot, bring to a boil, lower to a simmer, and season with salt and pepper.

I was initially skeptical about using the potato; it just didn't seem to "go". But when pureed, it added a slight creamy consistency and viscosity that added a lovely component to the soup. The slow cooking allowed all the flavors to blend and become one, which made the process completely worth the time. And, this is one of the healthiest dishes in the cookbook! Definitely making this one again, very soon...

P.S. My soup appears slightly chunky because, well--it is. I don't own a blender, so I used my mini food chopper. It worked just fine, but since I had to work in a few batches, and I was ravenous, I hastily and sloppily pureed the soup. It should be smooth.