Sunday, April 12, 2009
Pizza!
We made pizza tonight. Only store bought crusts, but they weren't bad. Nice and crispy and thin. Made one Margherita, one pepperoni, and one tortellini. Provel, mozzarella, and parmesan cheese. Homemade sauce.
Wednesday, April 8, 2009
Frittata
Chicken, broccoli, carrot, green onion, tomato, and cheddar cheese frittata. My first attempt at one and it came out reasonably well.
Tuesday, April 7, 2009
Wild Risotto
Here is my second entry to the Risotto Cookoff!
This is risotto with wild rice, wild mushrooms, and asparagus.
Ingredients:
1.5 cups Arborio rice
2/3 cup Wild Rice
Large Onion diced
few cloves garlic
2 oz dried mushrooms of your choice (I used a blend)
1lb of asparagus
Vegetable stock or bouillon
1/2 cup Dry Vermoutholive oil
3 Tb butter
~3/4 cup grated parmesan
Thyme
Parsley
Salt
Black Pepper
First off, reconstitute the mushrooms and start cooking the wild rice. It takes 50-60 minutes for the wild rice. You want it to be nice and chewy, but not underdone. Cut the asparagus into sizes of your liking, stopping where the asparagus gets white, thick, and hard (yeah, I said it). These remaining pieces will go into the stock that you'll be adding to the risotto. Blanch the asparagus in a few cups of water. Save the nice green water and keep it simmering. To this, add a ladle (1/2-2/3 cup) of the delicious reconstitution water from the mushrooms. Add some vegetable or chicken stock to the simmering water to bring the total to 4-6 cups. Throw in the uncooked asparagus for a little more asparagusy goodness.
In a wide bottomed pan, soften the onions in olive oil. While softening, generously sprinkle on some dried thyme and chopped parsley. Freshly ground black pepper would be a good addition here, and a pinch of salt. Add minced garlic a little bit before you're happy with the onions to finish the nice aromatic backbone. Chop up the bigger mushrooms and throw them into the pan (after straining the water from them of course). Let them get some oil on them and then throw in the arborio. Toast this for 3-4 minutes, moving it around a lot.
Around this time, your wild rice should be done or about done. What do you do if you have left over water in the rice? Yep, throw the water into the simmering stock.
Don't let the rice get brown, you just want it heated a little and coated in oil. Add the vermouth and stir, letting it evaporate. Add a ladle and a half of the stock and stir. Keeping the heat on medium worked for me. I've had it too high and then the outside of the rice gets mushy while the inside is still dry. Do what works best for you! Once that evaporates (keep stirring) add another ladle and a half of the stock. Repeat with a ladle full each time (I read to start out adding more stock at a time early on, but reduce the amount to a ladle later on, worked well for me this time). You can tell when the risotto is ready for more liquid when you move your wooden spoon to clear the center of the pan and the rice and liquid doesn't move to fill up your path right away. Keep doing this and start tasting once you've used half of your stock. Cook to al dente.
Remove from the heat and add in the blanched asparagus and the wild rice. Stir and add the butter and the parmesan (I just added the parmesan to taste... probably around 1/2-3/4 cup). Add plenty of salt and pepper to taste.
Mushroom blend I got. I can never decide which mushrooms to buy so I got the Monterrey blend. They actually put in several Morels!
Mushrooms reconstituting in a succulent stew of their own juices. Don't forget to add some to the stock.
Aromatic backbone. Could have used more parsley and maybe some more thyme.
In progress.
Awesomely out of focus picture of the wild rice. This was cooked perfectly! Chewy, nutty, amazing.
You can never have too much parmesan.
Garnish with more parmesan and some parsley.
This was the best risotto I've ever made. I looked up some tips on making a good risotto and they worked great. I had the heat on too high and added stock too quickly and got mush. Both rices were cooked perfectly.
The creamy, rich arborio was the perfect counterpoint to the chewy wild rice. The bright, fresh flavor of the asparagus water and thyme really contrasted well with the earthy mushrooms darkness. The familiar fibrous asparagus balanced out the textural assault of the two battling rices.
This is risotto with wild rice, wild mushrooms, and asparagus.
Ingredients:
1.5 cups Arborio rice
2/3 cup Wild Rice
Large Onion diced
few cloves garlic
2 oz dried mushrooms of your choice (I used a blend)
1lb of asparagus
Vegetable stock or bouillon
1/2 cup Dry Vermoutholive oil
3 Tb butter
~3/4 cup grated parmesan
Thyme
Parsley
Salt
Black Pepper
First off, reconstitute the mushrooms and start cooking the wild rice. It takes 50-60 minutes for the wild rice. You want it to be nice and chewy, but not underdone. Cut the asparagus into sizes of your liking, stopping where the asparagus gets white, thick, and hard (yeah, I said it). These remaining pieces will go into the stock that you'll be adding to the risotto. Blanch the asparagus in a few cups of water. Save the nice green water and keep it simmering. To this, add a ladle (1/2-2/3 cup) of the delicious reconstitution water from the mushrooms. Add some vegetable or chicken stock to the simmering water to bring the total to 4-6 cups. Throw in the uncooked asparagus for a little more asparagusy goodness.
In a wide bottomed pan, soften the onions in olive oil. While softening, generously sprinkle on some dried thyme and chopped parsley. Freshly ground black pepper would be a good addition here, and a pinch of salt. Add minced garlic a little bit before you're happy with the onions to finish the nice aromatic backbone. Chop up the bigger mushrooms and throw them into the pan (after straining the water from them of course). Let them get some oil on them and then throw in the arborio. Toast this for 3-4 minutes, moving it around a lot.
Around this time, your wild rice should be done or about done. What do you do if you have left over water in the rice? Yep, throw the water into the simmering stock.
Don't let the rice get brown, you just want it heated a little and coated in oil. Add the vermouth and stir, letting it evaporate. Add a ladle and a half of the stock and stir. Keeping the heat on medium worked for me. I've had it too high and then the outside of the rice gets mushy while the inside is still dry. Do what works best for you! Once that evaporates (keep stirring) add another ladle and a half of the stock. Repeat with a ladle full each time (I read to start out adding more stock at a time early on, but reduce the amount to a ladle later on, worked well for me this time). You can tell when the risotto is ready for more liquid when you move your wooden spoon to clear the center of the pan and the rice and liquid doesn't move to fill up your path right away. Keep doing this and start tasting once you've used half of your stock. Cook to al dente.
Remove from the heat and add in the blanched asparagus and the wild rice. Stir and add the butter and the parmesan (I just added the parmesan to taste... probably around 1/2-3/4 cup). Add plenty of salt and pepper to taste.
Mushroom blend I got. I can never decide which mushrooms to buy so I got the Monterrey blend. They actually put in several Morels!
Mushrooms reconstituting in a succulent stew of their own juices. Don't forget to add some to the stock.
Aromatic backbone. Could have used more parsley and maybe some more thyme.
In progress.
Awesomely out of focus picture of the wild rice. This was cooked perfectly! Chewy, nutty, amazing.
You can never have too much parmesan.
Garnish with more parmesan and some parsley.
This was the best risotto I've ever made. I looked up some tips on making a good risotto and they worked great. I had the heat on too high and added stock too quickly and got mush. Both rices were cooked perfectly.
The creamy, rich arborio was the perfect counterpoint to the chewy wild rice. The bright, fresh flavor of the asparagus water and thyme really contrasted well with the earthy mushrooms darkness. The familiar fibrous asparagus balanced out the textural assault of the two battling rices.
Saturday, April 4, 2009
Indian Risotto for Contest
I revisited my Indian Spiced Risotto for an online risotto cook-off. I followed the same basic recipe, only with different bouillon and I added some coriander and garlic. I had no fresh ginger, however, so I grated a dried ginger root.
Most of the Ingredients. The only one not pictured is the Dry Vermouth (had no white wine).
Spices added.
Looking good.
Big knob of butter.
Delicious.
Most of the Ingredients. The only one not pictured is the Dry Vermouth (had no white wine).
Spices added.
Looking good.
Big knob of butter.
Delicious.
Tuesday, February 17, 2009
Six Spice Fried Rice
There are a billion fried rice recipes and techniques out there. Many try to say that their way is the best or the most authentic. I'm going to tell you that my recipe is probably not authentic, nor is it the best. It is quite delicious, however, and can be made pretty damn healthy. Also this dish is CRAZY CHEAP, esp if made with frozen veggies.
The key to my recipe is in the marinade. This marinade came out of trying to make tofu taste good (I'm almost there!). It is quite simple and gives the rice a very complex flavor. Thus far I've just thrown a few spices into a bag with some spices, so it is mostly improvisation. Tonight is the first time I've actually measured the spices so I can get the ratio right on paper, but I'm sure it could use some tweaking. The ideal amount of marinade is where there is a tiny bit of liquid still at the bottom of the bag. Once the rice is cooking, instead of adding more soy sauce, you throw in whats left in the bag. I like to use about 1/2-3/4 cup of veggies and 1/4 cup of dry Bastmati rice for a single serving. This gives a nice and chunky rice, especially when broccoli is used.
While this still contains loads less salt than any meal from any fast food or chinese place, it is still pretty high in sodium, about 800mg per serving. You could reduce this by either using some oil instead of some or all of the soy sauce (though I cannot imagine fried rice without soy sauce) or maybe low sodium soy sauce.
2 servings
Marinade:
4 tsp soy sauce
1 tsp Chinese Five Spice Powder
1/2 tsp garlic powder
1 tsp sugar/honey
1 1/2 cups uncooked/thawed vegetables cut into bite sized pieces
3/4 cups (dry) Bastmati rice
4 stalks green onions, cut into inch sections
2 Tbsp oil
dried red peppers to taste (I like 1 meduim sized per serving)
1-2 eggs
A few hours before, mix the marinade in a plastic bag. Add the vegetables, mix, and let sit in the fridge for a couple hours, or as long as convenient.
Cook the rice to al dente with whatever method you like best. You want to make the rice so the individual grains stay seperate. If possible, let the rice cool for a bit before starting to fry it.
Heat the oil in your largest skillet on 60% full. Once hot, throw in the hot peppers and let darken for a couple minutes. Throw in the onions and soften them for a few minutes. Scoop out the vegetables from the bag (keeping all excess juice at the bottom of the bag) and add to the skillet. Fry them for a minute or so to give them a little color.
Add the Rice and stir. I cook this for at least 3-4 minutes before I add the juices that are in the bag. Let the excess moisture steam away, then clear away the center of the skillet. Crack the eggs directly into the skillet. Scramble them with a fork until they are half-way cooked. At this point, mix the rice in together with the egg. The heat in the rice will cook the egg the rest of the way.
When you think the rice is just about done, spread it out on the pan and let sit for at least a minute, 2 if you can spare it. This will give the grains of rice on the bottom a delicious crust. Top with some freshly ground black pepper and mix one last time. Serve.
I marinated these green beans over night and I ended up with crisp beans bursting with sweet and savory goodness.
This was made with some frozen broccoli that I thawed. The marinade made each piece of broccoli quite succulent. This was with ~3/4 cup of broccoli and 1/4 cup basrmati rice (dry).
The key to my recipe is in the marinade. This marinade came out of trying to make tofu taste good (I'm almost there!). It is quite simple and gives the rice a very complex flavor. Thus far I've just thrown a few spices into a bag with some spices, so it is mostly improvisation. Tonight is the first time I've actually measured the spices so I can get the ratio right on paper, but I'm sure it could use some tweaking. The ideal amount of marinade is where there is a tiny bit of liquid still at the bottom of the bag. Once the rice is cooking, instead of adding more soy sauce, you throw in whats left in the bag. I like to use about 1/2-3/4 cup of veggies and 1/4 cup of dry Bastmati rice for a single serving. This gives a nice and chunky rice, especially when broccoli is used.
While this still contains loads less salt than any meal from any fast food or chinese place, it is still pretty high in sodium, about 800mg per serving. You could reduce this by either using some oil instead of some or all of the soy sauce (though I cannot imagine fried rice without soy sauce) or maybe low sodium soy sauce.
2 servings
Marinade:
4 tsp soy sauce
1 tsp Chinese Five Spice Powder
1/2 tsp garlic powder
1 tsp sugar/honey
1 1/2 cups uncooked/thawed vegetables cut into bite sized pieces
3/4 cups (dry) Bastmati rice
4 stalks green onions, cut into inch sections
2 Tbsp oil
dried red peppers to taste (I like 1 meduim sized per serving)
1-2 eggs
A few hours before, mix the marinade in a plastic bag. Add the vegetables, mix, and let sit in the fridge for a couple hours, or as long as convenient.
Cook the rice to al dente with whatever method you like best. You want to make the rice so the individual grains stay seperate. If possible, let the rice cool for a bit before starting to fry it.
Heat the oil in your largest skillet on 60% full. Once hot, throw in the hot peppers and let darken for a couple minutes. Throw in the onions and soften them for a few minutes. Scoop out the vegetables from the bag (keeping all excess juice at the bottom of the bag) and add to the skillet. Fry them for a minute or so to give them a little color.
Add the Rice and stir. I cook this for at least 3-4 minutes before I add the juices that are in the bag. Let the excess moisture steam away, then clear away the center of the skillet. Crack the eggs directly into the skillet. Scramble them with a fork until they are half-way cooked. At this point, mix the rice in together with the egg. The heat in the rice will cook the egg the rest of the way.
When you think the rice is just about done, spread it out on the pan and let sit for at least a minute, 2 if you can spare it. This will give the grains of rice on the bottom a delicious crust. Top with some freshly ground black pepper and mix one last time. Serve.
I marinated these green beans over night and I ended up with crisp beans bursting with sweet and savory goodness.
This was made with some frozen broccoli that I thawed. The marinade made each piece of broccoli quite succulent. This was with ~3/4 cup of broccoli and 1/4 cup basrmati rice (dry).
Sunday, February 15, 2009
Valentines Day!
My girlfriend have now been going out for a year. On just our second date (which was Valentine's Day 2008) I casually invited her over to watch Young Frankenstein and make dinner. I made a simple pan-seared salmon served over some wilted spinach. Not too complex, but it passed the test!
This year, being more interested in cooking, I wanted to go all out. I know I don't need to make something super complex to impress her, but I wanted to do it for her and also myself. I ended up making a three course meal.
For the first course I made classic potato and pea samosas with mint chutney. Since I don't have a mixer and don't have a lot of room in my kitchen, I opted to use puff pastry dough instead of an authentic dough. I took the recipe from an Indian cookbook my girlfriend gave me for Christmas. The end result was very tasty, even with the jarred chutney. The recipe I used yielded a ton of extra filling, which I ate with my lunch today.
The main course was Chicken Cordon Bleu, green beans, and Mornay sauce. I used Gruyere for the filling and a 50/50 mix of Gruyere and Parmesan for the sauce. I decided to bake this (same with the samosas) because I didn't want to have a ton of oil to clean up in the morning and also didn't want the whole apartment to smell like a McDonald's. Plus I am not confident in my pan-frying ability. The end result was quite delicious, even though it was a little tough. I wish I had put the chicken under the broiler for a few minutes, however, as it didn't look as nice as I wanted.
For dessert, I made her her favorite dessert, Bananas Foster. I followed a very simple recipe by Paula Dean, even though I wanted to use Alton Brown's recipe. I also had to comprimise with light brown sugar and light rum (I'd rather go all out on the cheese in the cordon bleu than the rum). I served it over Haagen-Daas vanilla bean ice cream and it really reduced us to a mass on the couch with only enough energy to turn on some Arrested Development and digest.
This year, being more interested in cooking, I wanted to go all out. I know I don't need to make something super complex to impress her, but I wanted to do it for her and also myself. I ended up making a three course meal.
For the first course I made classic potato and pea samosas with mint chutney. Since I don't have a mixer and don't have a lot of room in my kitchen, I opted to use puff pastry dough instead of an authentic dough. I took the recipe from an Indian cookbook my girlfriend gave me for Christmas. The end result was very tasty, even with the jarred chutney. The recipe I used yielded a ton of extra filling, which I ate with my lunch today.
The main course was Chicken Cordon Bleu, green beans, and Mornay sauce. I used Gruyere for the filling and a 50/50 mix of Gruyere and Parmesan for the sauce. I decided to bake this (same with the samosas) because I didn't want to have a ton of oil to clean up in the morning and also didn't want the whole apartment to smell like a McDonald's. Plus I am not confident in my pan-frying ability. The end result was quite delicious, even though it was a little tough. I wish I had put the chicken under the broiler for a few minutes, however, as it didn't look as nice as I wanted.
For dessert, I made her her favorite dessert, Bananas Foster. I followed a very simple recipe by Paula Dean, even though I wanted to use Alton Brown's recipe. I also had to comprimise with light brown sugar and light rum (I'd rather go all out on the cheese in the cordon bleu than the rum). I served it over Haagen-Daas vanilla bean ice cream and it really reduced us to a mass on the couch with only enough energy to turn on some Arrested Development and digest.
Thursday, February 5, 2009
Indian Spiced Risotto
I love Indian food. It is probably my favorite cuisine. Now that my spice drawer is fully stocked, I can start cooking it. I've never had chicken biryani before and wanted to make something healthy, so I set off trying out Mark Bittman's recipe.
I now realize the importance of having all your ingredients ready when cooking. One of the worst feelings in the world is when you start cooking a complex recipe and you realize you don't have an integral part of it. I learned this first hand last night, when I had all the spices mixed in with the softened onions and discovered that I only had 1/4 cup of basmati rice left. I said a swear, since I thought I just wasted my last onion, a cinnamon stick and a bunch of spices. The only rice I had was aborio, which I didn't think would be good with the chicken. Since I had some stock simmering, I was poised and ready to try making risotto. I had low expectations so I poured myself another glass of wine and set off.
The end result was exquisite. The spices were super complex and in the perfect quantities. There were clear notes of cardamom, cumin, cinnamon, ginger and a hint of cloves in each bite. I had never heard of an Indian risotto and I'm sure I'm not the first to make it, but I am posting it anyway.
Indian Spiced Risotto
1 1/2 Cups Arborio Rice
6 Tb of butter
1 large onion (Diced)
2 Tb freshly minced ginger
4+ cups of simmering vegetable/chicken stock + 1/2 cup white wine mixed in
6 cloves
4 black cardamom pods
7 white/green cardamom pods
1 4" cinamon stick
1 tsp freshly ground cumin
1 tsp freshly ground Tellicherry peppercorns (or to taste)
pinch of turmeric (for color)
salt, to taste (I only added a little salt when softening the onions, the stock/broth had plenty)
Start to simmer the stock and wine mixture. If you're using bouillon or store-bought stock, I recommend throwing in some parsley, an onion quarter, and a carrot or two to brighten it up.
Melt 2 Tb of the butter in a large skillet (I used a 12" saute pan) on medium heat. Cook the onions until translucent and are tender and slightly sweet. Add the ginger, cardamom pods, cinnamon stick, and cloves and cook for another minute. Throw in the rice and stir it around for a minute or so to coat. Add the remaining spices.
Turn the heat to medium high. Add the stock 1 ladle at a time, waiting for the liquid to evaporate before adding the next ladle. Do this for 20-30 minutes, tasting after about 15. You want to cook the risotto just until al dente. You may not use all the stock, and you may need more, depending on your stove. Once the rice kernels are tender, remove from the heat and add the remaining butter. Remove the cloves and cinnamon stick. The cardamom pods are edible, but you can remove them if you wish. Garnish with chopped cilantro and some freshly ground/shaved cinnamon.
I now realize the importance of having all your ingredients ready when cooking. One of the worst feelings in the world is when you start cooking a complex recipe and you realize you don't have an integral part of it. I learned this first hand last night, when I had all the spices mixed in with the softened onions and discovered that I only had 1/4 cup of basmati rice left. I said a swear, since I thought I just wasted my last onion, a cinnamon stick and a bunch of spices. The only rice I had was aborio, which I didn't think would be good with the chicken. Since I had some stock simmering, I was poised and ready to try making risotto. I had low expectations so I poured myself another glass of wine and set off.
The end result was exquisite. The spices were super complex and in the perfect quantities. There were clear notes of cardamom, cumin, cinnamon, ginger and a hint of cloves in each bite. I had never heard of an Indian risotto and I'm sure I'm not the first to make it, but I am posting it anyway.
Indian Spiced Risotto
1 1/2 Cups Arborio Rice
6 Tb of butter
1 large onion (Diced)
2 Tb freshly minced ginger
4+ cups of simmering vegetable/chicken stock + 1/2 cup white wine mixed in
6 cloves
4 black cardamom pods
7 white/green cardamom pods
1 4" cinamon stick
1 tsp freshly ground cumin
1 tsp freshly ground Tellicherry peppercorns (or to taste)
pinch of turmeric (for color)
salt, to taste (I only added a little salt when softening the onions, the stock/broth had plenty)
Start to simmer the stock and wine mixture. If you're using bouillon or store-bought stock, I recommend throwing in some parsley, an onion quarter, and a carrot or two to brighten it up.
Melt 2 Tb of the butter in a large skillet (I used a 12" saute pan) on medium heat. Cook the onions until translucent and are tender and slightly sweet. Add the ginger, cardamom pods, cinnamon stick, and cloves and cook for another minute. Throw in the rice and stir it around for a minute or so to coat. Add the remaining spices.
Turn the heat to medium high. Add the stock 1 ladle at a time, waiting for the liquid to evaporate before adding the next ladle. Do this for 20-30 minutes, tasting after about 15. You want to cook the risotto just until al dente. You may not use all the stock, and you may need more, depending on your stove. Once the rice kernels are tender, remove from the heat and add the remaining butter. Remove the cloves and cinnamon stick. The cardamom pods are edible, but you can remove them if you wish. Garnish with chopped cilantro and some freshly ground/shaved cinnamon.
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