"A Mother's Day Story" Grilled Chilean Sea Bass with Lemon Risotto and Wilted Kale with Garlic, Shallot and Bacon

Since the children... I can not recall the last time I woke up north of 9am, so for Mother's Day, the only thing I wanted was the gift of sleeping in!

The ability to...at first peep of the baby in his crib...pull the sheets up over my head and sink deeper into the pillows without any sort of guilt.

The ability to...when our 3 year old hopped out of her bed...listen to the pitter pat of little feet, run past my room and straight down the steps to assist daddy (already hard at work) in the kitchen.

The ability to...as I dreamt about the marvelous aromas wafting from the floor below... roll over, glance at the clock and not stress over time, but delight in its wasting!

I just wanted to sleep and my husband (with Father's day a mere month and a half away) was willing to oblige.

The baby awoke ultra fussy, and while 'the dad' promptly plucked our darling monster from his bed...his 'carrying on' made it difficult to sleep (not to mention for any mother) impossible to ignore! Our little girl (neglecting to bypass my room) grabbed her glitziest, plastic, pink and silver necklace, jumped into the bed, threw it around my neck and bestowed upon me the honor, "Queen for the day!" Amongst a sea of stuffed onlookers (precisely lined upon the foot of my bed) I laughed at the irony of the moment. Made in China 'bling' jabbing at my throat and an inconsolable baby waiting down below - this was my third mothers day as "Mom" (Mommy to most) and despite what I thought was the perfect plan...emerged from the bed exhausted... the luckiest woman in the whole entire world!
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Breakfast: ending up being a Starbucks Egg and Cheese Sandwich w/triple shot vanilla-almond latte and icy sparkling juice...fresh tulips by our side - just right for the circumstances

Lunch: nothing - too excited for dinner

Dinner: Grilled Chilean Sea Bass with Lemon Risotto and Wilted Kale with Garlic, Shallot and Bacon (Like I said...the luckiest woman in the whole entire world!)

LEMON RISOTTO
Bon Appétit, May 2002

(We halved the following recipe - DELICIOUS!)

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Preparation
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Kale with Garlic and Bacon
Gourmet, November 2005

(we 1/4'd this recipe and added 1 small chopped shallot in with the garlic, consider substituting the water with chicken or vegetable stock)

2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pounds), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water

Preparation:
Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.

Chilean Sea Bass
1 lb - lightly salted and white peppered - cooked on grill for approx 3-4 minutes each side. Squeeze with fresh lemon and add fresh cracked pepper to taste. (Super rich fish, flaky, mild and delicious!)