The Friday Five 8.10.12

1. What I’m Reading: My grandmother gave my brother a copy of To Kill a Mockingbird, but I accidentally brought it home in my suitcase. I figured I might as well read it before he starts it in school. It was one of my favorite books from high school.

2. What I’m Eating:  Greek yogurt has always been a staple in my diet, but I’ve been retrying some Chobani flavors I haven’t had in a while. Specifically, I’ve been really enjoying the 2% Strawberry Banana.  The 2% Chobani flavors are a bit thicker and therefore creamier. This flavor is sweet!

3. What I’m Wearing:  For the longest time I thought manicures and pedicures were a waste of money. I can do my own nails and I hate people touching my feet. Then Amanda told me about “polish changes.” For about 7 bucks, I get my nails trimmed and filed, then painted with a base, 2 coats of color, and top coat. Win. Today I got my nails painted with “Red-y Set Ex” by Essie.

4. Recipes I’m Bookmarking: Mint and Green Pea Risotto with Roasted Tomatoes. 

5. GIFs I’m Loving:

WHEN PEOPLE POST THEIR POLITICAL OPINIONS ON FACEBOOK

DESCRIBING MY BFF – THIS ONE’S FOR YOU KAYE!! ;)

Don’t forget to enter the awesome Fringe Boutique Giveaway!

I hope you all have a wonderful, blessed weekend!

7 Course Tasting at Iacofano’s Italian Bistro & Bar

Last weekend, I was invited by Chef John Iacofano to come to his restaurant, Iacofano's, for a 7 course tasting dinner. I happily obliged, and brought my friend Rachel along with me. One of our coworkers is a long-time fan of Iacofano’s and he and his wife dine there at least 5 times per month. We’ve heard him tell us about his wonderful experiences there many times, so we were eager to see just how good their Italian food was.

The first thing you will notice about the restaurant is its décor. Although it’s in a strip mall, once inside the restaurant, you’re warmed by red painted walls filled with family photos. The staff is quiet, but friendly, and you will be greeted immediately. It’s always nice to walk in a restaurant and feel that the owners and staff appreciate your business.

Once seated, we were offered a glass of champagne. Way to start off the night! As we sipped our bubbly, our server brought Course 1: LOCAL STRAWBERRY SALAD: with baby lettuces, hazelnuts, goat cheese &
hibiscus vinaigrette:

The strawberries were from Boone Hall Farms – yay, local! The flavors complemented each other well. Our only gripe was that the vinaigrette was much too vinegary. I loved having hazelnuts instead of walnuts or almonds, which you typically see with strawberries & goat cheese.

Soon after, we were presented with Course 2: HOUSE PULLED MOZZARELLA
over roasted plum tomatoes, pesto, fresh cracked pepper & grilled Focaccia:

While eating this course, I probably said “Omg, this pesto” like five times. It was SO good. The tomatoes, also from a local farm, tasted like they had been plucked from the vine that afternoon. But seriously, that pesto…can I have it bottled?

Course 3: GRILLED CALAMARI - Chilled & marinated with pickled cherry peppers, Sicilian Oregano, Extra Virgin Olive Oil & lemon with chickpeas & sweet chili threads:

Before this dish, neither Rachel nor I had ever had grilled calamari. This dish was complex with a bit of heat from the peppers and chili threads. I loved the addition of lemon and chickpeas.

Course 4: SWEET CORN BISQUE with tarragon and fennel:

Oh, I liked this a lot. I usually stray away from fennel, but it wasn’t overpowering at all. You could tell the corn was fresh, as it had that nice crunch to it.

Course 5: PAN SEARED DIVER SCALLOPS -over green pea risotto, sweet corn broth & topped with fennel pollen:Though I immediately dove into the pea risotto, the scallop ended up stealing my heart. This was, by far, one of the best tasting scallops I’ve had. It was cooked perfectly! I would never refuse another one of these scallops, no matter how full I was. Ahhh.

Course 6: RAVIOLI CARBONARA - parmesan cream filled ravioli with peas, bacon, and roasted mushrooms:

I thought this would be a heavier dish due to the parmesan, cream, and bacon, but the ravioli so light and tender.

And then came my dessert! Course 7 : CHOCOLATE HAZELNUT TORTE and APPLE CAKE with cream cheese frosting, salted caramel sauce and strawberries.

Rachel and I just stopped talking and started mmmming at this point. As a chocolate cake lover, she enjoyed the chocolate torte. The apple cake was right up my alley, especially along side the salted caramel sauce. After the cake was gone, I used my fork to scrape up the rest of the caramel. I mean, wouldn’t you?

We really enjoyed our evening. Not only was the food divine, but we were constantly entertained by Chef John and our server. They were happy to tell us about the different ingredients, proudly noting that they were sourced from local farms. What I noticed  about all of the dishes was the freshness and effort put into each of them. The staff seems to be genuinely proud of the restaurant and its food, and I appreciate that.

Next time you find yourself craving Italian food while in Mount Pleasant, check out Iacofano’s. They also have affordable happy hour specials with excellent wine choices. Many of my friend Trish’s wines from Vidalco are on the wine list! TRY THE EL HUIQUE CABERNET SAUVIGNON. Do not leave the restaurant without having a glass. It’s incredible.

For more information on Iacofano’s, check out their

• website
• facebook
• twitter

Tell John I sent you and ENJOY your dinner!

Shrimp Risotto with Sweet Peas and Goat Cheese

Thin girls eat pasta too! God bless carbohydrates.

After work, I met Amanda and Mariah at the gym for Body Attack. It was Mariah’s first time taking the class and she did so well. She handled it so much better than I did at my first class. I was just an embarrassment to society. She really liked the workout and said that it pushed her much more than if she had worked out alone. I completely agree – all the Les Mills classes provide such an energy surge.

Even though I live about 2 minutes from the gym, I couldn’t get home faster. I had already planned to make risotto for dinner, and knowing how long it can take, I zoomed across the street faster than Jimmie Johnson. Babe!!

Did you guys know that I’ve been to a Nascar race? Ridiculous. I redeemed myself by wearing J. Crew head to toe.

Back on today’s topic: risotto. It may be a laborious task, but the end product is well worth it. Plus, it’s a bicep workout! Bis for the guys…am I right?


Shrimp Risotto with Sweet Peas and Goat Cheese, serves 4




Ingredients:

• 1 lb. large shrimp, peeled and deveined
• 2 tbsp. extra-virgin olive oil, divided
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 sweet onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken fat-free, low-sodium chicken broth
• 1 cup fresh sweet peas
• juice of 1 lemon
• 2 oz. goat cheese

Preparation:

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add shrimp to pan and sprinkle with salt and pepper. Cook 1 minute, remove from pan, and set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine and cook until nearly absorbed, stirring constantly.
3. Add broth, 1/2 cup at a time, stirring constantly for 5 minutes or until liquid is nearly absorbed before adding the next. When adding the final 1/2 cup of broth, add shrimp, peas, lemon juice, and goat cheese. Serve immediately.

With a glass of white wine, this was the perfect reward after my calorie-torching workout. Risotto is creamy and nutty. The peas add a light sweetness to the dish while the goat cheese lends a savory flavor. It’s comforting, satisfying, and worth all the stirring!

For another delicious recipe, see my Shrimp, Spinach, and Goat Cheese Risotto.


Have you made risotto?


What are you favorite risotto ingredients?


Side note: This Friday, O’Brion’s Pub & Grille of James Island is hosting a Breast Cancer Benefit for Integrative Cancer Care. Charleston Pickle Company is donating a ton of pickles for *free* fried pickles for all attending and 3 canisters of pickles to be raffled off! There will be a pasta buffet for $8 as well as drink specials and live music. Support the boobies!

I May Be Crazy But I Can Make Beet Risotto with Goat Cheese!

All of my negative traits must be forgiven, for I can make some killer risotto.

And cookies.

But really, I am a CLUMSY MESS. It’s not a joke. My attention span is unreal. I’m either unable to focus on anything, or I’m hyper focused on one thing. Luckily, I tend to be hyper focused at work, as long as I have my music on.

A typical Whole Foods shopping adventure for me includes a)knocking something over, b)dropping something, c)ramming something or someone with my cart, d)losing my cart, or e)all of the above. Today, while purchasing Arborio rice for my dinner, I had a moment. You know those bins at Whole Foods? I had pulled down the handle to release Arborio rice into my bag and then heard my phone go off and for some reason, I just walked away. While the handle was still down.

I made it rain Arborio rice all over that place.

This girl looked at me like I was all sorts of stupid, but I looked at her and laughed, because really, how serious could this be? It’s freaking rice. It costs like 2 cents and you have to laugh at life, right?

I walked out of Whole Foods and chuckled to myself the entire ride home. Then the cooking began! I was in the mood for something comforting, so the beet risotto that Lucy’s mom had made us came to mind. It was time to recreate her masterpiece!

I used a combination of her recipe and one that Jenna recently posted on Tasty Kitchen.

Beet Risotto

Ingredients:

• 2 tbsp. olive oil
• 2-3 medium beets, cut into bite-sized pieces
• 1/2 onion, chopped
• 1 cup Arborio rice
• 3 cups fat free, low sodium chicken broth
• 2 tbsp. balsamic vinegar
• 2-3 sprigs of fresh thyme
• salt & pepper to taste
• crumbled goat cheese, for topping

Preparation:

1. Warm the olive oil over medium heat in a medium pot.

2. Add the beets and onion, and cook for 8-10 minutes, stirring occasionally.

3. Add the rice, chicken broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes).

4. Season with salt and pepper and add the thyme. Sprinkle with the goat cheese. Serve immediately.

While chopping the beets, I nicked my palm with the knife. Then I realized I had no idea if I had broken the skin because my entire hand was red anyway! Aren’t beets fun?!

Despite spilling rice and cutting my palm, this meal was ridiculously good. It was creamy and comforting with a nice hint of thyme. The goat cheese balanced out the tangy balsamic and also added to the creaminess. I’m kind of glad I didn’t invite any friends over because I want this alllllllllll to myself!

Along with the beets, I had some Swiss chard that I sautéed in olive oil with garlic and crushed red pepper. Quite a colorful meal.

Now apparently I am not the only crazy in Charleston. Check out this dude I spotted walking down King Street last weekend. HOT PANTS! They are bright yellow and his hair is blue. I found it to be such perfect timing that he was walking by a fire hydrant when I spotted him. They match!

XO!

Husk – One of The Best Restaurants in Charleston

Last night, Santo and I finally made it to Husk for dinner. We had been planning on going ever since its opening last November and after hearing many positive reviews, we were psyched to finally go. Husk’s cuisine is modern and playful and only local ingredients are allowed through the restaurant’s doors. “If it doesn’t come from the South, it’s not coming through the door,” says Chef Sean Brock. Typically, Southern cuisine is not my favorite, but it’s always fun to be daring with new foods.

Husk is not only known for its creative dishes, but also for their innovative cocktails. Again, cocktails are not my usual beverage of choice, but I could not resist trying one. I ordered the Champagne and Strawberries - Classic elegance with a modern twist - Champagne, Domaine de Canton-soaked strawberries, lemongrass and lavender simple syrup with black pepper.
Loooooooved this. I was worried that it would be too fruity, but it was perfect. The lemongrass was what gave it such dimension.

Santo opted for the The Southern Screwdriver - Not Just For Breakfast anymore - Jalapeno macerated vodka, basil syrup, fresh squeezed orange juice and orange bitters.

This was the spiciest drink I’ve ever tasted! I could not have finished it, but Santo really enjoyed it.

While deciding on appetizers, we were served four fresh yeast rolls with bacon butter.

As usual, we ordered two appetizers. First we had the Glazed Blueridge Bison Short Ribs with Parsnip Farotto and Pickled Mushrooms. These were incredible. They were placed in a barbecue teriyaki sauce that was just divine. And the pickled mushrooms were no joke – sour!

Our second appetizer was Dave’s Wood Fired Clams with Surry County Sausage, Spinach and Spring Onions, Crispy Bread. How cute is this serving bowl? The clams were equally delicious with a really lovely, light broth.

While we were looking at the entrees, I told Santo that I wished there was another fish option other than catfish. He replied, “There is. The Sheepshead.” I looked at him, puzzled, and said, “Oh gosh. I thought they meant an actual sheep’s head.” I couldn’t have been more wrong.
My chosen dish was the SC Spear Caught Sheepshead with Sweet Pea Big Grit “Risotto”, Charred Baby Vidalia Onions and Ramp Broth.

This might be my new favorite fish – very light and moist. The risotto was perfectly tender and the fresh peas added a nice crunch.

Santo ordered SC Beef Tenderloin, with Red Creamer Potatoes, Mepkin Abbey Oyster Mushrooms, Broccoli and Spring Garlic Cream. Although he ordered the tenderloin medium, it came out nearly mooing. It was a bit on the chewy side and the sides weren't too exciting.

And of course we ordered dessert. Within 2 seconds of seeing the dessert menu, we both knew we wanted the bread pudding with orange crème. It wasn’t bad, but different than what I was expecting. Neither of us cared for the orange crème sauce, but that’s not a favorite flavor of either of us.

Overall, I was very happy with my experience. Our server, Graham, was wonderful. He was attentive, extremely helpful, and remained cheerful when we asked him many questions about the restaurant. The inside of the restaurant was gorgeous, and the mood very relaxed. I was worried that the staff may be pretentious, but this was not at all the case. I would go back in a heartbeat and am very excited to try their brunch! More cocktails, please!

Do you fancy a fancy dinner?

I feel absolutely miserable. So miserable I can't even say the whole word, so for now I am MIS. Three syllables is just too much, right?  I have had this silly cough for over 2 weeks and now I'm suffering from Spring allergies. Is Mother Nature out to get me? I recycle and use a Camelbak. I thought we were friends?

When I'm sick I become an extreme introvert and want to hide under a blanket. Weird. Despite this temporary state of introversion, I couldn't resist Lucy's invitation to eat dinner with her family. Those Brits are fun. I may not understand half of Lucy's dad's jokes nor am I able to pull off the card trick he taught me, but I have enjoyed spending time with them while they are here on "holiday."

For an appetizer, we had toasted French bread topped with a lovely mixture of tomatoes, red onion, garlic, virgin olive oil, fresh basil, and salt & pepper.

I ATE RED ONIONS AND I LIKED IT. Or maybe I’ve lost my sense of taste?

We also had an arugula salad with pear, pine nuts, and flaked parmesan tossed in a honey balsamic vinaigrette. Lucy’s uncle took one bite of the salad and said, “This cheese is sock cheese!” Funky?

All five of my senses were revived once Lucy’s mom started making our main dish. Believe your eyes – this is beet risotto.

She boiled the beets in water with a couple tablespoons of each balsamic vinegar and brown sugar. She reserved the beet juice and, along with white wine and thyme, added it to the Arborio rice. Many stirs later and topped with a dollop of goat cheese, we had our risotto!

After dinner, Lucy and I took some stale pita chips out back for the ducks. It was so pretty out tonight.

I'm so glad I didn't stay home under a blanket. Lucy's dad made me laugh so much I forgot I was sick. He really likes getting his photo taken. Here he is showing off a poster from the race he and Lucy's uncle sailed in.

Here he is posing with the vanilla granola he picked up from Whole Foods. This doesn't even have anything to do with dinner?!?

And later he made a really special face as he brought Lucy's and my dessert outside.

Love,

The American.

Shrimp, Spinach, & Goat Cheese Risotto

Brandon had been craving risotto for over a week and since I had never made it myself I decided we should try it together. I spent some time looking at recipes online, decided on some ingredients I wanted to use, and Brandon picked them up at Whole Foods. Making risotto is a laborious process, but definitely worth the effort. I alternated arms so I could get buff. Haha. It came out really good. We actually used the juice of a whole lemon, but I adjusted the recipe below because that was a bit too much. You could use fresh dill in place of thyme if you'd like. We will definitely make this again.

Here it is in the pot:

And in the bowl:

Ingredients:

• Cooking spray
  
• 1 pound small shrimp, peeled and deveined
• 1/2 tablespoon olive oil
• 1 cup chopped sweet onion (about 1/2 medium)
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 3/4 cup white cooking wine
• 4 cups fat-free, less-sodium chicken broth
• 1 1/2 tbsp finely chopped fresh thyme
• 5 oz bag of fresh spinach, coarsley chopped
• 2 tbsp lemon
• 2 oz crumbled goat cheese

Preparation:

1. Coat a medium pan with cooking spray and heat over medium-high heat. Add shrimp and cook for about 5 minutes, or until done. Remove from heat and keep warm.
2. In a large pan, heat olive oil over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine and cook until nearly absorbed, stirring constantly.
3. Add broth, 1/2 cup at a time, stirring constantly for 5 minutes or until liquid is nearly absorbed before adding the next. When adding the final 1/2 cup of broth, add shrimp, spinach, thyme, lemon juice, and cheese. Salt & pepper to taste. Serve immediately. Makes 4 servings; about 1 1/2 cups each.