I was born and bred in this region, but each Chicago winter feels longer than the last to me. I don't really mind the cold, but I do mind the short days and difficult terrain. Like most people in my family, I derive a lot of joy in spending time outside and the city feels somewhat limited to me during this season. The holidays have passed, work is busy, and I find most of my outdoor time is spent simply in transit rather than idle enjoyment. My one, simple resolution this year was to go outside and walk every day at lunch — whether it was particularly inhospitable out or I felt I had too much work to complete. I'm happy to say I've stuck to it on all but one very bad, very busy day.
I've begun to notice some indications that spring is on its way. The days are getting longer, hats are not required at all times, and I was recently on a bus with its ceiling air-vent propped open (though, the heat was blasting). I also have a trip to look forward to. I'm excited that all of the pieces have fallen into place for a spring vacation to San Francisco. I've hardly left town since last summer and I'm in need of a bit of warmth. I'll be visiting some dear friends and running the Oakland Half Marathon. I was 12 the last time I visited the area, so please feel free to share some travel tips!
Here is a hearty dish for these last few weeks of cold. This Mushroom Barley Risotto is simple, healthy and inexpensive. The escarole adds a nice touch — one that I wouldn't have thought to add on my own.
Mushroom Barley Risotto
Inspired by Smitten Kitchen and Food & Wine
Ingredients
6 oz white mushrooms, sliced
6 C low-sodium vegetable stock
2 Tbl olive oil
1 medium white onion, diced
1/4 tsp dried thyme
1 C pearled barley
1 15 oz can of cannelloni beans
4 C escarole, chopped
1/2 C Parmigiano-Reggiano cheese, freshly grated
2 Tbl butter
Salt and pepper to taste
Method
In a dry pan, saute the mushrooms until dark, fragrant and moist. Set aside. In a medium saucepan, heat the stock and keep warm.
In a large, deep skillet, heat the oil over medium heat. Add the onion and thyme and cook until the onion is soft, about six minutes. Add the barley and cook, stirring for two minutes. Add the mushrooms and one cup of the stock. Stir until absorbed. Continue with all but 1/2 a cup of the stock, adding it a 1/2 cup at a time. This should take about 35 minutes.
Add the beans and cook for one minute. Add the last 1/2 cup of stock if necessary or desired. Add the escarole and stir until wilted and cook for one additional minute. Add the cheese and butter and season with salt and pepper to taste. Serve with extra grated Parmigiano-Reggiano for garnish.
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shannalee - I love, love, love that you resolved to walk outside every day at lunch. That is brilliant, and if I had more than 20 minutes to call my own each lunchtime, I would SO do the same thing. What’s so cool, I’d imagine, about doing that is you SEE the seasons change before your eyes.
And I am so with you on winter – I’ve been ready for it to end since December, but I also get so much joy from the longer daylight we’ve already been given, as well as the hints that spring is coming. Anticipation is kind of a gift, at least when it is finally fulfilled, you know? :)
shannalee - I love, love, love that you resolved to walk outside every day at lunch. That is brilliant, and if I had more than 20 minutes to call my own each lunchtime, I would SO do the same thing. What’s so cool, I’d imagine, about doing that is you SEE the seasons change before your eyes.
And I am so with you on winter – I’ve been ready for it to end since December, but I also get so much joy from the longer daylight we’ve already been given, as well as the hints that spring is coming. Anticipation is kind of a gift, at least when it is finally fulfilled, you know? :)
Lauren - Your walk photos are beautiful. Here in Austin, we usually have lots of sunny 70s “winter” days spread among the storm fronts and occasional chill. But it’s been crazy cold here this year, even snowed this week! So I appreciate your daily walks and looking for signs of spring.
Wanted to share some of my favorite San Francisco spots. Links and photos here:
http://tastytype.blogspot.com/2009/08/san-franciscos-mission-district.html
http://tastytype.blogspot.com/2009/09/boulettes-larder-shortbread-with.html
http://tastytype.blogspot.com/2009/08/boccalone-tasty-salted-pig-parts.html
http://tastytype.blogspot.com/2009/08/ice-cream-from-san-franciscos-bi-rite.html
And don’t miss Kabuki Hot Springs and Japantown.
Enjoy your trip!
Lauren - Your walk photos are beautiful. Here in Austin, we usually have lots of sunny 70s “winter” days spread among the storm fronts and occasional chill. But it’s been crazy cold here this year, even snowed this week! So I appreciate your daily walks and looking for signs of spring.
Wanted to share some of my favorite San Francisco spots. Links and photos here:
http://tastytype.blogspot.com/2009/08/san-franciscos-mission-district.html
http://tastytype.blogspot.com/2009/09/boulettes-larder-shortbread-with.html
http://tastytype.blogspot.com/2009/08/boccalone-tasty-salted-pig-parts.html
http://tastytype.blogspot.com/2009/08/ice-cream-from-san-franciscos-bi-rite.html
And don’t miss Kabuki Hot Springs and Japantown.
Enjoy your trip!
ask a doctor - I love Mushroom.. and this recipe looks great..
ask a doctor - I love Mushroom.. and this recipe looks great..
Erin - Great post, Gemma!
When Matthew and I lived in Tallahassee, I worked as a financial analyst at the newspaper and was ALWAYS busy. But even if it meant staying late (which usually it did), I would try my best to get outside during a break and go walking. It really helped to clear my head.
And that’s fantastic that you’re making your way to San Francisco – I’m sure it will be a wonderful reprieve from Chicago and its winter weather.
Erin - Great post, Gemma!
When Matthew and I lived in Tallahassee, I worked as a financial analyst at the newspaper and was ALWAYS busy. But even if it meant staying late (which usually it did), I would try my best to get outside during a break and go walking. It really helped to clear my head.
And that’s fantastic that you’re making your way to San Francisco – I’m sure it will be a wonderful reprieve from Chicago and its winter weather.
Goody - I looked at that photo, before reading the post and thought, “Oh, I forgot how long winter is in Chicago.” More of a sigh out loud, than a laugh-and I’ve been away more than twenty years. I’ll give you credit for taking exercise-I used to shudder at the thought of walking a few steps to my car.
Hang in there, the 100+degrees are just around the corner.
Goody - I looked at that photo, before reading the post and thought, “Oh, I forgot how long winter is in Chicago.” More of a sigh out loud, than a laugh-and I’ve been away more than twenty years. I’ll give you credit for taking exercise-I used to shudder at the thought of walking a few steps to my car.
Hang in there, the 100+degrees are just around the corner.
Kaitlyn - I know what you mean! I just got back to Chicago from a trip to San Diego, I definitely didn’t want to leave! It was so nice to go hiking and to enjoy nature, I wish we had more chances for that here.
Kaitlyn - I know what you mean! I just got back to Chicago from a trip to San Diego, I definitely didn’t want to leave! It was so nice to go hiking and to enjoy nature, I wish we had more chances for that here.
Sprout - Tried your cabbage last week, it was great! Concerning the risotto- I have an issue with barley’s texture. Is it much different in a risotto, ie not as bouncy and chewy?
Sprout - Tried your cabbage last week, it was great! Concerning the risotto- I have an issue with barley’s texture. Is it much different in a risotto, ie not as bouncy and chewy?
gemma - Hi Shannalee – I’ve really enjoyed making it through the winter and watching each sign of spring emerge. I wish you had a longer lunch break! Loving the longer days, indeed!
Wow, thank you for the San Francisco suggestions, Lauren! I’m really looking forward to this trip!
Thanks Erin — I can’t wait to enjoy some of your California sunshine!
Thanks Goody – would you believe I’ve actually kept up running outdoors this winter too? I’m so glad spring is on its way!
Hi Kaitlyn! It seems like everyone I know took a trip to California this winter. I imagine I’ll have a hard time returning too!
Hi Sprout, very happy to hear you liked the braised cabbage recipe. The barley risotto retains much of the barley texture. If you aren’t a fan, perhaps you could substitute another grain and adjust the cooking time accordingly. I bet a farro would work nicely. Or you could just stick to the standard arborio. I
gemma - Hi Shannalee – I’ve really enjoyed making it through the winter and watching each sign of spring emerge. I wish you had a longer lunch break! Loving the longer days, indeed!
Wow, thank you for the San Francisco suggestions, Lauren! I’m really looking forward to this trip!
Thanks Erin — I can’t wait to enjoy some of your California sunshine!
Thanks Goody – would you believe I’ve actually kept up running outdoors this winter too? I’m so glad spring is on its way!
Hi Kaitlyn! It seems like everyone I know took a trip to California this winter. I imagine I’ll have a hard time returning too!
Hi Sprout, very happy to hear you liked the braised cabbage recipe. The barley risotto retains much of the barley texture. If you aren’t a fan, perhaps you could substitute another grain and adjust the cooking time accordingly. I bet a farro would work nicely. Or you could just stick to the standard arborio. I