Hey Kids!
Ye olde Culinary Chick is having guests over this weekend, barring any shenanigans from the weather this weekend.
On the menu are braised lamb shanks with dried cherry and rosemary demi-glace, saffron risotto and roasted broccoli. One of my guests, a childhood friend, loves potatoes and I serve them every time she comes over. However, this time I wanted to make something a bit different and dust off some of the skills I acquired over the years. One of them was how to make risotto. And believe it or not, you can too. If you follow my directions, you will have a great side dish to dazzle your friends with.
Risotto is an Italian dish made with arborio rice, a short grain rice prized for its al dente texture and creaminess when cooked. The version we will cook is Risotto ala Milanese. C’mon, its easy!
You will need the following equipment:
heavy-bottomed pan ( cast iron or aluminum [plain or anodized])
a wooden spoon
a ladle
1 – 2 qt. saucepan
Risotto Milanese (serves one as a main dish or two as a side dish)
2 tbl. olive oil
1/2 c. arborio rice
1/3 c. diced onions
2 c. chicken stock or broth
pinch of saffron*
2 tb. parmesan cheese
1/4 tsp. black pepper
1-2 tbl. butter
1 tbl. chopped fresh parsley
In a 1 – 2 quart saucepan, bring chicken stock and saffron to a simmer. Keep warm. Heat olive oil over medium heat in heavy-bottomed pan and add onions and saute until clear and soft ( do not brown)
Add rice and saute, making sure all rice grains are coated and center of rice is visible.
Add one ladle of hot stock to the pan with the rice and onions and stir with wooden spoon until all of the liquid is absorbed.
After all of the liquid is absorbed from the first ladle of stock, add another ladle of stock and stir again with the wooden spoon until absorbed. Repeat these steps until you have used all of the stock and most of the liquid is absorbed, about 20 minutes.
By this time your rice will have doubled in size and you should see a small amount of thickened stock in bottom of pan.
Add butter and stir until incorporated. Add parmesan cheese and pepper. If needed add a scant amount of salt ( taste first).
Add parsley and serve with a side salad as a main dish or as a side dish with seafood or meat.
A note: Saffron can be found in specialty stores and can be pricey. If you do not have saffron, you can still enjoy this dish without it. The addition of some fresh chopped herbs or seasonings that will compliment your main dish will suffice such as lemon zest, chopped chives, tarragon or roasted garlic puree as an example will add flavor and color to your risotto. And, if you are a vegetarian or vegan, you can make this using vegetable stock in place of the chicken stock and omitting the butter and cheese.
Yum.
Vegan Sweet Potato Bisque
12 NovThe cooler weather is settling in on the eastern seaboard. The leaves are turning vivid colors of yellow, orange and red and the nights are getting crisp. My brain is still fried from our super-hot summer, but I am finally open to the change of seasons. After all, it is mid-fall and it is the perfect season for my silky-smooth vegan Sweet Potato Bisque.
Bisque you say, Culinary Chick? I thought that bisque was traditionally made from seafood!
You are correct! Traditionally a bisque is made from seafood, utilizing the trimmings from shellfish. The French didn’t waste anything, and came up with a technique which extracted every ounce of flavor by sauteing the trimmings and mirepoix , simmering them in stock, adding various flavorings, passing them through a fine sieve and finally adding a bit of cream to add a rich and silky finish to the soup. I utilized the same techniques here to achieve the desired texture: I wanted the soup to glide over the tongue and not be encumbered by bits of vegetables. It’s a bit of work, but well worth the effort!
Vegan Sweet Potato Soup
4 tbl. olive oil
2 cups peeled and diced onion or leeks*
1 ½ cups peeled and diced Fuji, Gala, Jazz , Golden delicious or Honey Crisp apples
1 Tbl. fresh grated ginger
2-2½ lbs. sweet potatoes, peeled and diced ( about 3 or 4 medium to large )
2- 2 ½ cups carrot juice ( available in produce isle; I used Bolthouse Farms)
3 ½ cups vegetable broth ( make your own or use Swanson Vegetarian Vegetable Broth)
½ tsp. cinnamon
½ tsp. curry powder
¼ tsp. ground nutmeg
2 tsp. ground black pepper
2 cups unsweetened almond milk (optional)
In a heavy-bottomed stockpot over meduim heat, heat up the olive oil. Add the onions and apples and saute, stirring occasionally until onions are transparent and apples begin to soften, about seven to eight minutes. Do not brown; if starting to brown, turn down heat and add a bit of the broth. Add ginger and saute until fragrant; about two minutes. Place the peeled and diced sweet potatoes in the pot and add the broth and carrot juice. Bring to a boil, turn down the heat to low. Add cinnamon, nutmeg, curry powder, salt and pepper. Simmer for 30 minutes uncovered or until potatoes are soft. Turn heat off and let stand for 20 minutes.
In small batches, process the vegetables and broth in either a blender or food processor until smooth. Place pureed soup through a fine-mesh strainer and force through with a ladle or spoon until all the liquid is extracted. Discard the pulp** and repeat until all the soup is strained. Return to pot and add almond milk and adjust seasonings to taste. Serve warm with crusty bread and salad as a lunch or a light dinner. Serves 6 to 8.
* If using leeks, cut off the green stalks and root end, saving the white part. Split the leek in half lengthwise, dice and float the leeks in cold water. Allow the leeks to soak for 20 minutes, occasionally agitating to water to loosen the grit . Remove the leeks from the water with a slotted spoon and discard the water. Run the leeks in cold water in a colander for a minute and drain. Proceed with the recipe.
**I saved the pulp and gave it to my doggie in her meal. She loved it.
Tags: appetizers, buy local, Culinary chick, entrees, food, healthy, lunch, recipes, vegan, vegetarian