All right, so perhaps it’s not the most summery of culinary exploits, but last night, I had a hankering for some creamy risotto.  In fact, I’ve been craving risotto for a while, ever since having an out-of-this-world risotto experience this past winter at L’Espalier in Boston.  It takes me a while to get around to some things.  Of course, I pick the muggiest/hottest week of the year to slave over a gas stove.

My camera battery is dead, so I wasn’t able to get a good shot of the dish.  I have to admit, it’s not exactly “pretty.”  But man, was it delicious!  Slightly sweet, perfectly savory, it’s a great switch from the traditional Pumpkin Risotto.

Sweet Potato Risotto

**Note: Ingredient measurements are approximations**

3/4 tbsp olive oil

2 pats butter, unsalted

1 cup arborio rice

2 cans chicken broth

1/2 cup frozen broccoli

1/2 tsp cinnamon

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 can sweet potato puree

Salt and Pepper to taste

Grated pamesan cheese for serving

1)  In a frying pan, warm 2 pats of butter and olive oil over medium-high heat, add rice and saute for roughly 2 minutes (stirring every few seconds).  Add frozen broccoli one minute in.  Stir every few seconds.

2)  Add one can chicken broth, cinnamon, garlic powder, onion powder, salt, and pepper.  Stir frequently, watching the rice as it soaks up the broth.  About five minutes in, start adding in second can of chicken broth in steps, until rice is tender.

3) Fold in sweet potato puree and heat through.  Serve with grated parmesan on top.

image by jeepeenyc via flickr

It’s official!  This June, I will take my first trip with a handful of friends to the paradise known as Costa Rica.  On the menu: rainforests, surfing, potentially camping in an RV, dancing on the beach, and, of course, sampling a lot of the local flavor.

As soon as the trip was booked– and I mean, literally within 16 minutes of confirming my flight– I started looking up articles on Costa Rican cuisine.  It’s basically what one would “typically” expect from the region: a lot of rice, beans, beef, and yucca.  Pretty standard fare, and the dishes are generally kept simple, with little spice-enhancement.  Arroz con Pollo and Papas con Chorizo (potatoes and pork sausage) are perhaps the most common/familiar dishes, but there are also neat little oddities like refrescos which are energizing fruit drinks sometimes made with pinolillo (roasted corn flour).

I am so excited for my trip, it’s ridiculous!  I’ve never been to Central/South America, and my only stints outside of the US have involved Canada and Europe.  This was just one adventure I couldn’t pass up!  Seven days of being out in nature and away from the pollution of the city is going to be incredible.  Am I nervous?  Not really.  I mean, I’m trying to crunch in a few Spanish lessons so I’m not a complete mute while I’m there.  I’m not really worried about what to do once we get there, I’ve done the whole backpacking thing before.  I’ve started a physical training program that will hopefully get me in shape for surfing.  Also, I’ve started a different sort of physical training the past few weeks: I’m re-teaching my body to process red meat and pork.  It’s something I’ve talked about doing for a while, and I’m finally committing to it.  So far, so good, with a little bite of hamburger here, some bacon/chorizo there.  It’s a slow process and I probably won’t be able to down a vat of pork stew in Costa, but it’s a start.  I am just anticipating a wonderful experience.

Behold:

Today I bought this beautiful pan from my new favorite store in the Boston area: Las Ventas.  Run by the charismatic Luis de Haro, Las Ventas is a Spanish market and deli located in Boston’s South End.  It’s truly a neighborhood treasure, less than a year old, with the most amazing selection of rare Spanish meats and cheeses.  Definitely worth the visit– if you’re in the area, stop by for a drool-inducing Las Ventas sandwich or a strong espresso.  Also of note, next door is Estragon, the tapas bar run by Luis and his brother, Julio.  If I could force myself into this family, I would.

Having not yet given up on my perfect paella dream, I purchased the El Cid Paella Pan, a sack of Bomba Rice, and 4 vials of pure, ground saffron.  I have spent the better part of the past half hour staring at my wares.  I cannot WAIT to try this out.

Luis also gave me his own recipe for paella and his number, as my own personal paella helpline.  It’s moments like this that restore my faith in community; food truly does bring the neighborhood together.

It has been a wish, nay, a dream of mine for quite some time to cook the perfect pot of paella.  I don’t know what it is about it– ever since I caught a whiff of it cooking happily on a sidewalk stand in Barcelona three years ago, I’ve been obsessed.  Yet, like an unrequited love or passionately-acted Keanu Reeves movie, my perfected pot of paella has remained illusive all this time.  However, in an effort to up my culinary abilities, I am pledging to you, Internet, to begin (and document!) my quest in making my very first paella.

photo and paella by mj*lafaca via flickr.com