It’s hard to over-emphasize how easy it is to eat really, really well.
If I think about food as a system, where one well-created, well-managed ingredient leads to the next dish, and the next, food becomes a system.
Take the ingredients we’ve been talking about… winter greens (spinach, kale), single-stem garlic (readily available in the winter markets) and white stock or broth (now in your refrigerator).
Saute 2 garlic cloves, sliced, in 1 Tbsp olive oil until very light in color. Add 4-5 rough-chopped stems of kale (rinsed and stems removed). Add a ladle of white stock; simmer 5 minutes until nearly tender. Add additional stock/broth to keep kale moist and simmer 2-3 minutes more. Remove from pan. Add 1 Tbsp olive oil to pot and 1/2 C short-grain rice. Saute raw rice for 3 minutes to toast. Ladle white stock (or broth) and reduce heat. When absorbed, ladle additional stock to slow-cook for 10-12 minutes, tasting rice for al dente doneness. Season lightly with salt. Add reserved kale-garlic mixture; stir until combined. Grate the rind of 1/2 lemon; stir into risotto.
Lightly rub a halibut fillet with olive oil and season with salt and pepper. Saute 4 minutes on each side over medium-low heat until halibut springs back to a light touch. Halibut can be slightly under-done.
Plate halibut and risotto. Drizzle lightly with great quality extra virgin olive oil and squeeze juice of 1/2 lemon over dish. (Lemon is important to the overall flavor.)
One day, you’ll realize you love your own food more than your favorite restaurant’s fare.
It’s easy to eat really, really well.