Chasing Away the February Chill

So many good food things have happened since I last updated this blog in December! Really, cooking and eating are the only things that get me through winter (and wine drinking of course). It's just soooo cold! I am currently wearing a sweater and scarf while I type this and my "mouse hand" is already numb. It can be hard to keep the deep chill out of your bones at this time of year. It seems to sink in no matter how many layers of flannel you don or how high you turn up the thermostat when your husband isn't looking! I'm kind of used to it having grown up in Vermont but that doesn't mean I don't feel it.

Wine and food, the answer to bringing warmth back into your frozen soul. If the following pictures don't start to melt off the icy crust, then pouring a big fat glass of vino and cooking one of the recipes below ought to do the trick! Also I've included a lovely picture of the Florida beach to further push warm thoughts into the forefront!



Proscuitto Risotto with a soft poached egg
Serves 4

5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 ounces)
1/2 cup dry white wine
2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
1 cup finely grated Parmigiano-Reggiano (2 ounces)
3 tablespoons finely sliced fresh basil
4 soft poached eggs

1. Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
2. Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
3. Stir in prosciutto, 2/3 cup cheese, basil, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Top with poached egg, serve immediately, with remaining 1/3 cup cheese.





Easy Jambalaya (using Zatarain's Jambalaya rice mix)
Serves 4

2 1/2 cups water
1/8 cup oil (optional)
1 package ZATARAIN'S® Jambalaya Mix, Original
1/2 pound boneless skinless chicken thighs, cubed
1/4 pound smoked sausage, sliced 1/4-inch thick
1/4 pound shrimp, shelled, deveined and butterflied
1/4 cup sliced green onions (optional)

Directions
1. Bring water and oil to boil in large saucepan. Stir in Rice Mix, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in shrimp, cover and cook 10 minutes longer or just until shrimp turn pink and rice is tender.
2. Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.