If you’ve never been to Nelson, British Columbia then you have been missing some of the most awe-inspiring natural landscapes that the province offers, as well as some of the best restaurants this side of Montreal. In addition to its brush with fame in the 80’s as the filming location for Steve Martin’s Roxanne, the town also has an eclectic music and arts scene, decent skiing and an economy that is apparently fuelled principally by the sale of psychotropics. The highlight of my stay was stumbling upon a couple of hidden gem restaurants that intrigued me with the novelty of their meals. Two side dishes, in particular, sent me reeling at the table: Masala Poutine with fromage frais and flash-fried risotto balls in panko.
I’ve tried unsuccessfully to duplicate the masala poutine. Hailing from La Belle Province I have a predisposition for poutine and anything deep fried, just as I have an ingrained dislike, equally strong, for Quebec’s other well known export, Celine Dion. I picked up a mandoline to emulate the style of fries, but to no avail. I’ve also ruined two batches of masala sauce concoctions, none of which are worthy of the original. When I finally do get this close enough to post, remind me to tell you the story about the time we introduced poutine to Laos.
The risotto balls, on the other hand, have agreed with my efforts of experimentation. I’ve strayed from the original ones I sampled, but did still choose to enrobe them in panko, with a quick dip in the deep fryer for crunchiness. I’ve also added a little bit of white wine, for added flavour and acidity, and stuffed the balls with mozza and a fire roasted red pepper fresh from my BBQ. I made each ball a little larger than a golf ball; and although their size is diminutive, they are tremendously filling, beware.
Risotto was one of the first “adult” recipes I ever attempted during my university years, back when even grilled cheese seemed ambitious. It’s not difficult to make by any means – in fact far from it – but it isn’t quick either. It requires constant stirring for a good 30 minutes, so if you plan to entertain your dinner guests with involved conversation, shadow puppets or pre-dinner juggling perhaps you should stick to rice or roasted potatoes as a side dish instead. I personally think it’s worth it and haven’t come across anyone yet who has passed up a plate of warm risotto topped with fresh Parmigiano Reggiano.
I had never even heard of risotto until being invited to a Slow Food experience at a friend’s house a few years ago. I’ve been known to eat like a prison inmate, purposefully focused on my food and quickly devouring, so I had my reservations about how I would cope with slow food. Unlike my misconceptions, slow food didn’t actually involve chewing each morsel for twenty minutes; but rather, sampling different dishes in different rooms over the course of five hours and pairing each dish with a glass of wine or aperitif. Or at least that was my friend’s take on it.
For Christmas one year I received a stacker cooking kit. It looks like a device that should have included Play Dough, though it is meant for food. It’s perfect for stacking veggies, rice – or in this case risotto – into shapes, and for layering various food like geological strata on the plate. I had some spinach and beets in my fridge so thought these would be good test subjects for stacking with the risotto. The result: a tasty and colourful tower of Italian delight. Enjoy!
If you like risotto, you may also like my Beet Risotto or Heavenly Dark Chocolate Dessert Risotto
I’ve had this recipe in mind since before Christmas, but have been waiting for the right moment and the right people to test it on. It’s based on a recipe that my friend Nathalie forwarded to me, though I’ve personalized it with several other ingredients, including beets to compensate for using less sugar and to give it a richer, darker colour, as well as some coconut milk and rum for additional flavours. So much for my resolution to eat better in the new year.
When my friends Daniel and Danielle invited me to Sunday dinner tonight, I knew it would be the perfect opportunity to bring this dessert. Daniel is one of the best cooks I know – each dinner party is always replete with bold, flavourful meals, good Italian wine and lots of laughs. But as he was making chicken tikka with some of his home-roasted and ground marsala spices, I knew that any accompanying dish I contributed to the evening would have to be worthy enough as a following act.
Don’t be scared off by the thought of eating rice for dessert – it’s like rice pudding, but with sinful chocolatey goodness. I guarantee this will be a hit!
Serves 6. Preparation and cook time: 30 minutes
I’m not sure how, but shockingly I made it through 29 years of my life without ever tasting a beet. The day that I had one was a revelation to my taste buds. There is not a week that goes by now when my fridge is not full of these wonderful, healthy treats. There are so many delicious ways of cooking beets, though this combination of the dark red, flavourful beet with another of my favourite foods – risotto – is a unique and mouth-watering side dish. It also calls for cooking with white wine, which is always a great excuse to indulge a little in a glass while cooking. Continue reading