Weekly Cooking Club-Meal of the Week posted Mondays (Join Anytime)
02-09-2015
, 11:26 PM
I probably had it on the stove for 10 and in the oven for 20. But I usually underestimate, so call it 45. Plus it should rest. Maybe an hour to be safe soup to nuts.
02-10-2015
, 12:27 PM
Week 2 Wrap-up: Bacon-wrapped Meat
Week 1 Wrap-Up: Stir Fry
This week's dish is Risotto
Next week (2/16) we have Baked Chicken
For the following week (2/23) crashjr has been randomly selected to choose the meal
Week 1 Wrap-Up: Stir Fry
Quote:
Week 2 Meal: Bacon Wrapped Protein with a Spicy Maple Glaze
I should have done a better job with the pictures, but I just forgot to photograph a few of the steps and a few others didn't turn out.
This week I made bacon wrapped salmon (and chicken for lunch the next day) with a Sriracha-maple glaze. I paired it with sauteed kale topped with bacon and potato stuffed mini bell peppers and onions.
Here I have my ingredients: salmon, bacon, kale, mini bell peppers, a small potato, chives, green onions, yellow onions, lemon, sriracha, and real maple syrup.
I first cooked the bacon until it started to shrink, but not to the point where it got crispy. It should still be malleable at this point. Set that to the side on some paper towels to take some of the grease away.
While letting the burner and the pan cool down a little I prepared the glaze. I did this in 1/2 cup measuring cup for simplicity. I filled it halfway with maple syrup and then added about 1/4 that much Sriracha (if I had to do this over again I would go 2:1 Maple:Sriracha rather than 4:1).
Preheat the oven to 375 at this point.
Then I emptied most of the bacon grease out of the pan leaving just whatever small amounts stay in the pan naturally. I cooked the salmon in the small amount of bacon grease and a very tiny amount of butter (think like a quarter sized pat) for about 60 seconds per side on low-medium heat. This was not meant to cook the salmon through, but rather just to absorb some of the flavor and start browning it.
At this point I added a little salt and black pepper to the salmon and also squeezed out the juice of 1/2 a lemon over it and wrapped it in 2 of the pieces of bacon and brushed the glaze onto all sides (next time I would apply the glaze before wrapping it in the bacon as the pieces of salmon under the bacon didn't have the same flavor).
I cooked the salmon at 375 for about 8 minutes and I thought that was sufficient and not overcooked once I tasted it, but it was very hard for me to tell by sight alone. I should have used a meat thermometer at this step.
While the salmon was in the oven, I put the remaining couple of pieces of bacon in the pan to cook to completion and cut up my potato. I added a little black pepper and some cayenne pepper to the potatoes. I cooked these in the bacon grease left over from the now crisp bacon.
Now I was onto the kale which I sauteed with just a little sea salt and a pat of butter. I used the same pan for this with the grease drained to a more palpable level so the kale took on a little of the bacon flavor as well.
The kale absorbed basically all of the butter and cooked down pretty quickly. While that was going on I put a few of the mini bell peppers and onions in a pan on low with just a little oil. The goal here way to just cut the tops of the peppers off and gut them and just use some outer layers of the onions as bowls to hold the potatoes. If I had to do this again I would definitely skip the onions and just use peppers. I love onions, but this was just too much.
I wasn't trying to cook these as much as just heat them up a little:
After everything was cooked I plated it with the peppers and onions forming little bowls for the potatoes. I topped the kale with crumbled bacon and added cut up chives to the potatoes. I have no idea if these sides actually compliment the main dish I prepared, but I enjoyed them.
I need to work on my photography and lighting, but here is the final plating:
I will add the wrap-up links weekly in an index format like this:
Week 1 Wrap-Up: Stir Fry
I should have done a better job with the pictures, but I just forgot to photograph a few of the steps and a few others didn't turn out.
This week I made bacon wrapped salmon (and chicken for lunch the next day) with a Sriracha-maple glaze. I paired it with sauteed kale topped with bacon and potato stuffed mini bell peppers and onions.
Here I have my ingredients: salmon, bacon, kale, mini bell peppers, a small potato, chives, green onions, yellow onions, lemon, sriracha, and real maple syrup.
I first cooked the bacon until it started to shrink, but not to the point where it got crispy. It should still be malleable at this point. Set that to the side on some paper towels to take some of the grease away.
While letting the burner and the pan cool down a little I prepared the glaze. I did this in 1/2 cup measuring cup for simplicity. I filled it halfway with maple syrup and then added about 1/4 that much Sriracha (if I had to do this over again I would go 2:1 Maple:Sriracha rather than 4:1).
Preheat the oven to 375 at this point.
Then I emptied most of the bacon grease out of the pan leaving just whatever small amounts stay in the pan naturally. I cooked the salmon in the small amount of bacon grease and a very tiny amount of butter (think like a quarter sized pat) for about 60 seconds per side on low-medium heat. This was not meant to cook the salmon through, but rather just to absorb some of the flavor and start browning it.
At this point I added a little salt and black pepper to the salmon and also squeezed out the juice of 1/2 a lemon over it and wrapped it in 2 of the pieces of bacon and brushed the glaze onto all sides (next time I would apply the glaze before wrapping it in the bacon as the pieces of salmon under the bacon didn't have the same flavor).
I cooked the salmon at 375 for about 8 minutes and I thought that was sufficient and not overcooked once I tasted it, but it was very hard for me to tell by sight alone. I should have used a meat thermometer at this step.
While the salmon was in the oven, I put the remaining couple of pieces of bacon in the pan to cook to completion and cut up my potato. I added a little black pepper and some cayenne pepper to the potatoes. I cooked these in the bacon grease left over from the now crisp bacon.
Now I was onto the kale which I sauteed with just a little sea salt and a pat of butter. I used the same pan for this with the grease drained to a more palpable level so the kale took on a little of the bacon flavor as well.
The kale absorbed basically all of the butter and cooked down pretty quickly. While that was going on I put a few of the mini bell peppers and onions in a pan on low with just a little oil. The goal here way to just cut the tops of the peppers off and gut them and just use some outer layers of the onions as bowls to hold the potatoes. If I had to do this again I would definitely skip the onions and just use peppers. I love onions, but this was just too much.
I wasn't trying to cook these as much as just heat them up a little:
After everything was cooked I plated it with the peppers and onions forming little bowls for the potatoes. I topped the kale with crumbled bacon and added cut up chives to the potatoes. I have no idea if these sides actually compliment the main dish I prepared, but I enjoyed them.
I need to work on my photography and lighting, but here is the final plating:
I will add the wrap-up links weekly in an index format like this:
Week 1 Wrap-Up: Stir Fry
Quote:
wasn't fan of the bacon fish idea at first(not the best combination imo) but once I thought about it more and started to assemble a coherent dish in my mind I was excited.
most of the ingredients(made the basil pesto and pre-cooked the potato yesterday)
redfish, proscuitto crudo, white mold cheese(didn't need the camembert) & more
as side for the bacon I wanted potatoes and cheese fits in well too so I went with "cheese-rösti". A mediterranean vegetable side with mushrooms a great fit as well.
so I needed something to really bring the prosciutto and potatoes out and basil pesto just complements it perfectly.
I rubbed the fish with a little honey(didn't want to do maple) but that alone is not enough to give the salty/strong-flavored prosuccito enough contrast, so I went with a spicy apple-wasabi-ginger purée(with lemon juice and zest for acidity and freshness)
so let's start
after searing apple pieces in a little butter I added paprika, cayenne pepper, turmeric, peperoncini and pickled ginger
then deglazed it with a little cognac and added sugar, lemon juice and added water and boiled it down for a while.
then seasoned with salt, pepper, wasabi and lemon yest and puréed 3/4 of it while leaving 1/4 as it is for texture.
mise en place for the vegetable side
started with searing garlic on medium heat for a few seconds with a little thyme(being very careful b/c garlic burns ultra quick) then added carrots/bell pepper and continued for about a min then added mushrooms and turned up the heat(mushrooms have a good bit of water) and seared for 1-2 mins and deglazed with a little white whine and boiled down. at the end added dried tomatoes, some grana padano and season with salt & pepper
pre-cooked potato grated and mixed with (garlic-flavored)white mold cheese
after first flip using a plate:
close to finished
finished product:
honey red-fish wrapped in prosciutto with cheese-rösti, basil pesto, spicy apple-wasabi-ginger purée and vegetable side.
taste combination worked just as planned and was fantastic, basil pesto great complement and purée perfect contrast.
still not a fan of fish+bacon but in this combination it's still very good(would use pork the next time though)
ah and cheese rösti is just godlike, can't believe I have never made it before.
most of the ingredients(made the basil pesto and pre-cooked the potato yesterday)
redfish, proscuitto crudo, white mold cheese(didn't need the camembert) & more
as side for the bacon I wanted potatoes and cheese fits in well too so I went with "cheese-rösti". A mediterranean vegetable side with mushrooms a great fit as well.
so I needed something to really bring the prosciutto and potatoes out and basil pesto just complements it perfectly.
I rubbed the fish with a little honey(didn't want to do maple) but that alone is not enough to give the salty/strong-flavored prosuccito enough contrast, so I went with a spicy apple-wasabi-ginger purée(with lemon juice and zest for acidity and freshness)
so let's start
after searing apple pieces in a little butter I added paprika, cayenne pepper, turmeric, peperoncini and pickled ginger
then deglazed it with a little cognac and added sugar, lemon juice and added water and boiled it down for a while.
then seasoned with salt, pepper, wasabi and lemon yest and puréed 3/4 of it while leaving 1/4 as it is for texture.
mise en place for the vegetable side
started with searing garlic on medium heat for a few seconds with a little thyme(being very careful b/c garlic burns ultra quick) then added carrots/bell pepper and continued for about a min then added mushrooms and turned up the heat(mushrooms have a good bit of water) and seared for 1-2 mins and deglazed with a little white whine and boiled down. at the end added dried tomatoes, some grana padano and season with salt & pepper
pre-cooked potato grated and mixed with (garlic-flavored)white mold cheese
after first flip using a plate:
close to finished
finished product:
honey red-fish wrapped in prosciutto with cheese-rösti, basil pesto, spicy apple-wasabi-ginger purée and vegetable side.
taste combination worked just as planned and was fantastic, basil pesto great complement and purée perfect contrast.
still not a fan of fish+bacon but in this combination it's still very good(would use pork the next time though)
ah and cheese rösti is just godlike, can't believe I have never made it before.
Quote:
My submission for this week's spicy maple syrup with bacon wrapped protein dish:
Stuffed pork tenderloin with maple chutney, whipped winter squash with sweet potatoes, and Brussels sprouts
I baked the squash and sweet potato, then skinned and put in the mixer. I added salt, cream, butter and maple syrup and whipped.
I trimmed and halved the brussels sprouts, chopped and fried the salt pork, brought the asafoetida to aromatic, added the brussels sprouts to the pan and sauteed on medium high heat. In the last couple minutes I added the herbs de provence, an admittedly Americanized mix of chervil, tarragon, lavender, savory, rosemary, and thyme.
For the pork tenderloin, I made a chutney by heating the grapeseed oil, then brining the asafoetida to aromatic, then adding the mustard seeds and turning until they popped. I added the diced jalepeno and ginger, cooking until soft. Next I added the dates and raisins just until it clumped. I finally added the liquids - maple syrup, apple cider vinegar, sherry and water - and some cinnamon and Thai peppers - then reduced.
As it cooled I butterflied and pounded the tenderloin and shelled and crushed the walnuts. I spread the chutney and sprinkled the walnuts, then rolled, wrapped with pancetta then tied and put into a 400 degree oven to an internal temp of 125. I let it rest, then cut and plated.
Plated:
Thoughts:
I didn't use enough heat to balance the sweetness of the chutney. It really needed another jalepeno at minimum and maybe more thai chilis. I almost always undershoot on heat though since I'm feeding a couple kids who don't really go for too too much.
The walnuts were really key and brought the mouth feel together, and with the nutty flavor and texture of the brussels sprouts and the creaminess of the squash.
Stuffed pork tenderloin with maple chutney, whipped winter squash with sweet potatoes, and Brussels sprouts
I baked the squash and sweet potato, then skinned and put in the mixer. I added salt, cream, butter and maple syrup and whipped.
I trimmed and halved the brussels sprouts, chopped and fried the salt pork, brought the asafoetida to aromatic, added the brussels sprouts to the pan and sauteed on medium high heat. In the last couple minutes I added the herbs de provence, an admittedly Americanized mix of chervil, tarragon, lavender, savory, rosemary, and thyme.
For the pork tenderloin, I made a chutney by heating the grapeseed oil, then brining the asafoetida to aromatic, then adding the mustard seeds and turning until they popped. I added the diced jalepeno and ginger, cooking until soft. Next I added the dates and raisins just until it clumped. I finally added the liquids - maple syrup, apple cider vinegar, sherry and water - and some cinnamon and Thai peppers - then reduced.
As it cooled I butterflied and pounded the tenderloin and shelled and crushed the walnuts. I spread the chutney and sprinkled the walnuts, then rolled, wrapped with pancetta then tied and put into a 400 degree oven to an internal temp of 125. I let it rest, then cut and plated.
Plated:
Thoughts:
I didn't use enough heat to balance the sweetness of the chutney. It really needed another jalepeno at minimum and maybe more thai chilis. I almost always undershoot on heat though since I'm feeding a couple kids who don't really go for too too much.
The walnuts were really key and brought the mouth feel together, and with the nutty flavor and texture of the brussels sprouts and the creaminess of the squash.
Quote:
Chicken Thighs stuffed with Creamed Spinach, wrapped in Bacon. With a side of potatoes, brussel sprouts, onions and bacon. Accompanied with a cold salad.
First things first:
Unibroue Blanche de Chambly
Prepared a cold salad:
radicchio, cucumber, tomatoes, diced shallots, goat cheese in a light balsamic vinaigrette (with some salt and pepper), then threw it in the fridge.
The Side:
Brussel sprouts, brunoise russet potatoes, onions (in some olive oil, butter, salt, pepper). Baked then broiled in the oven.
This bacon was added later to the mix:
The Main:
Chicken thighs:
Fillet and flattened:
Peppercorn bacon was panfried halfway:
Made a creamed spinach:
(traditional recipe, but substituted sour cream and cream cheese for heavy cream, and was a very welcomed sub)
Wrapped them up. In a cast iron pan and into the oven it went:
Stuck it in the oven and had some time to kill, so decided to make a quick Beurre Blanc (butter/white wine sauce):
Had more time while chicken was in the oven. Let the side dish rest before putting it back in on broil...so I added some mushrooms, capers and more butter to the sauce:
Final plate:
And finally, Dessert:
Lophroaig Quarter Cask, served in a Canadian Moose shot glass, because...why not:
(Thanks, KC)
Aside from the sub-par camera phone pics I keep taking, there are a few other things I would change next time around. Firstly, I would cook the potatoes separate from the sprouts. (you can't just throw them altogether in the oven and expect them to cook at the same time).
Secondly, I would have cooked the bacon a little more beforehand. It was fine, but would have been better if it was a little crispier. Otherwise, it was great; the chicken was perfectly juicy and flavourful.
First things first:
Unibroue Blanche de Chambly
Prepared a cold salad:
radicchio, cucumber, tomatoes, diced shallots, goat cheese in a light balsamic vinaigrette (with some salt and pepper), then threw it in the fridge.
The Side:
Brussel sprouts, brunoise russet potatoes, onions (in some olive oil, butter, salt, pepper). Baked then broiled in the oven.
This bacon was added later to the mix:
The Main:
Chicken thighs:
Fillet and flattened:
Peppercorn bacon was panfried halfway:
Made a creamed spinach:
(traditional recipe, but substituted sour cream and cream cheese for heavy cream, and was a very welcomed sub)
Wrapped them up. In a cast iron pan and into the oven it went:
Stuck it in the oven and had some time to kill, so decided to make a quick Beurre Blanc (butter/white wine sauce):
Had more time while chicken was in the oven. Let the side dish rest before putting it back in on broil...so I added some mushrooms, capers and more butter to the sauce:
Final plate:
And finally, Dessert:
Lophroaig Quarter Cask, served in a Canadian Moose shot glass, because...why not:
(Thanks, KC)
Aside from the sub-par camera phone pics I keep taking, there are a few other things I would change next time around. Firstly, I would cook the potatoes separate from the sprouts. (you can't just throw them altogether in the oven and expect them to cook at the same time).
Secondly, I would have cooked the bacon a little more beforehand. It was fine, but would have been better if it was a little crispier. Otherwise, it was great; the chicken was perfectly juicy and flavourful.
Quote:
This is my Redemption Dish, for this weeks failed attempt at a Beurre Blanc sauce.
Bacon Wrapped Scallops, in a Beurre Blanc Sauce
Ingredients used (minus the Oyster mushrooms, which I decided not to use).
Bacon already in the pan, with intentions of making it crispy this time around:
White wine and shallots in the pan:
Butter cubed up (was put in the freezer last night):
I started sticking two cubes at a time, once the wine had reduced:
Whisking it along, and adding a couple of cubes of cold butter every once in a while:
Removed bacon, and added a little brick of butter in the same pan:
Scallops were salt & peppered, then wrapped in bacon and placed in a pan of butter and bacon fat:
Just as the sauce was finishing up, I added 2 last cubes to the mix:
Plated with some chives:
EMCish:
This is my Redemption Dish, for this weeks failed attempt at a Beurre Blanc sauce.
Bacon Wrapped Scallops, in a Beurre Blanc Sauce
Ingredients used (minus the Oyster mushrooms, which I decided not to use).
Bacon already in the pan, with intentions of making it crispy this time around:
White wine and shallots in the pan:
Butter cubed up (was put in the freezer last night):
I started sticking two cubes at a time, once the wine had reduced:
Whisking it along, and adding a couple of cubes of cold butter every once in a while:
Removed bacon, and added a little brick of butter in the same pan:
Scallops were salt & peppered, then wrapped in bacon and placed in a pan of butter and bacon fat:
Just as the sauce was finishing up, I added 2 last cubes to the mix:
Plated with some chives:
EMCish:
Quote:
So this week I made a not-particularly-involved recipe. It's relatively cheap, easy to make on a weeknight after work, delicious, and – other than the gratuitous amount of bacon we opted for – fairly healthy. Bacon-wrapped pork tenderloin with Brussels sprouts and mashed cauliflower.
Inspiration from:
http://www.foodnetwork.com/recipes/b...in-recipe.html
http://www.eatingwell.com/recipes/cr...uliflower.html
So, before I opened up the camera, I roasted a head of garlic (chop top off, wrap in foil, drizzle top w olive oil optionally, roast at 350 for an hour. You can eat the stuff as-is, spread on bread instead of butter/oil, whatever. It's amazing). And I rubbed the tenderloin with sage, rosemary (prob 1T of each), salt, pepper, and the roasted garlic (reserved 3 cloves for the cauliflower) and wrapped it in damn near a pound of thick-cut bacon. I saved a little over a quarter pound of my 1.25lb bacon purchase for the Brussels sprouts. I wasn't thinking about the upcoming sear, so my bacon overlapped itself in spots. This makes it impossible to brown all the bacon without unwrapping, so when you're bacon-wrapping, you should probably stick to one uniform layer of bacon. This was my moment of dumb (other than splattering myself with bacon grease and burning the **** out of my arm).
I let the tendrloin marinate for about an hour in the fridge while I prepped the Brussels sprouts (chop the nub at the bottom off, slice in half lengthwise), cauliflower (buy a head, trim the green/hard bottom, and you can chop/rip off the good bits (there's a tough core in the middle you can discard for this), and the remaining bacon. I like thick cut bacon chopped thick. You can cook pieces like that to have a crispy outside and meaty inside. Here's the mise en place (ramekins have roasted garlic and chopped bacon).
Got everything on the stove: deep saute pan to steam the cauliflower in about a cup of water (or stock), a large frying pan to cook the bacon (after which I'll pull the bacon out and use half the bacon grease to cook the Brussels sprouts – the bacon will be a topping at the end), and a cast iron skillet for the tenderloin.
Troubles with overlapping bacon, so I had to unwrap/rewrap a bit, but the pork never hit the cast iron.
Once the bacon was seared and the pork was rewrapped, I put the cast iron pan in the oven at 450 until the tenderloin hit 145. This took about 20 minutes, but I would trust the thermometer and not the time. My oven is wonky and the tenderloin wasn't wrapped as well as it could be.
Throw the Brussels sprouts into the bacon grease cut-side down:
So that they get nice and brown:
When the cauliflower is steamed
add buttermilk (we never have milk in the house, let alone buttermilk, so we use half and half and vinegar – it's something like 1c 'milk' to 1T vinegar, but we rarely measure anymore) and butter. I have no idea how much of each we use, but probably more than eatingwell.com recommends... It's less than a cup of cream though. Then we use an immersion blender and season the mix with salt and pepper. It should be really creamy. And hey, you're eating cauliflower instead of potatoes. Add all the damn butter and cream you want.
When the Brussels sprouts are brown, we like to add a little of the bacon back in to soften it up as we finish cooking the Brussels sprouts (a few minutes at pretty low temp, but you can adjust based on how much bite you want them to have). We'll top w crispy bacon when we serve.
About now, your oven thermometer should be yelling that the tenderloin is at 145. It'll look something like this:
Let it rest for as long as your will allows; mine lasted about 8 of my intended 10-15 minutes. Slice whatever thickness you want; with a sharp knife and thick bacon, you can easily cut mid-slice of bacon.
Plated up:
EMC:
Inspiration from:
http://www.foodnetwork.com/recipes/b...in-recipe.html
http://www.eatingwell.com/recipes/cr...uliflower.html
So, before I opened up the camera, I roasted a head of garlic (chop top off, wrap in foil, drizzle top w olive oil optionally, roast at 350 for an hour. You can eat the stuff as-is, spread on bread instead of butter/oil, whatever. It's amazing). And I rubbed the tenderloin with sage, rosemary (prob 1T of each), salt, pepper, and the roasted garlic (reserved 3 cloves for the cauliflower) and wrapped it in damn near a pound of thick-cut bacon. I saved a little over a quarter pound of my 1.25lb bacon purchase for the Brussels sprouts. I wasn't thinking about the upcoming sear, so my bacon overlapped itself in spots. This makes it impossible to brown all the bacon without unwrapping, so when you're bacon-wrapping, you should probably stick to one uniform layer of bacon. This was my moment of dumb (other than splattering myself with bacon grease and burning the **** out of my arm).
I let the tendrloin marinate for about an hour in the fridge while I prepped the Brussels sprouts (chop the nub at the bottom off, slice in half lengthwise), cauliflower (buy a head, trim the green/hard bottom, and you can chop/rip off the good bits (there's a tough core in the middle you can discard for this), and the remaining bacon. I like thick cut bacon chopped thick. You can cook pieces like that to have a crispy outside and meaty inside. Here's the mise en place (ramekins have roasted garlic and chopped bacon).
Got everything on the stove: deep saute pan to steam the cauliflower in about a cup of water (or stock), a large frying pan to cook the bacon (after which I'll pull the bacon out and use half the bacon grease to cook the Brussels sprouts – the bacon will be a topping at the end), and a cast iron skillet for the tenderloin.
Troubles with overlapping bacon, so I had to unwrap/rewrap a bit, but the pork never hit the cast iron.
Once the bacon was seared and the pork was rewrapped, I put the cast iron pan in the oven at 450 until the tenderloin hit 145. This took about 20 minutes, but I would trust the thermometer and not the time. My oven is wonky and the tenderloin wasn't wrapped as well as it could be.
Throw the Brussels sprouts into the bacon grease cut-side down:
So that they get nice and brown:
When the cauliflower is steamed
add buttermilk (we never have milk in the house, let alone buttermilk, so we use half and half and vinegar – it's something like 1c 'milk' to 1T vinegar, but we rarely measure anymore) and butter. I have no idea how much of each we use, but probably more than eatingwell.com recommends... It's less than a cup of cream though. Then we use an immersion blender and season the mix with salt and pepper. It should be really creamy. And hey, you're eating cauliflower instead of potatoes. Add all the damn butter and cream you want.
When the Brussels sprouts are brown, we like to add a little of the bacon back in to soften it up as we finish cooking the Brussels sprouts (a few minutes at pretty low temp, but you can adjust based on how much bite you want them to have). We'll top w crispy bacon when we serve.
About now, your oven thermometer should be yelling that the tenderloin is at 145. It'll look something like this:
Let it rest for as long as your will allows; mine lasted about 8 of my intended 10-15 minutes. Slice whatever thickness you want; with a sharp knife and thick bacon, you can easily cut mid-slice of bacon.
Plated up:
EMC:
Next week (2/16) we have Baked Chicken
For the following week (2/23) crashjr has been randomly selected to choose the meal
02-10-2015
, 04:06 PM
I have never made or had bread pudding. Looking forward to it. 
02-10-2015
, 05:46 PM
02-10-2015
, 06:29 PM
02-11-2015
, 01:01 AM
My risotto offering-
Salmon shiitake risotto with Dungeness crab
I started by prepping the cooked ingredients, cutting the celery root for the food processor (food processor pics didn't come out).
And slicing the shiitakes
Then I put the olive oil in the pot and got it hot, added asafoetida and brought it to aromatic. Then I added teh mushrooms and sauteed til just starting to soften, about 5 minutes.
Then I added a half stick of butter, the celery root and the arborio rice, and cooked until toasted and the celery root translucent, about 4-5 minutes, stirring constantly. I added the wine and cooked off the booze smell, another minute or so.
Then I added a quart of homemade salmon stock. Yup, all at once.
I gave it a good stir, put the lid on and put on a 15 lbs weight.
I waited for the sound of the rattling weight.
During the seven minutes that the risotto cooks under pressure, I prepped the parm-regg with the micro planer, finely chopped the dill and a half cup of heavy cream to add at the end.
I quickly released the pressure.
I mixed in the cream, cheese and dill.
I invited a friend to the plate.
Plated
Up close
Thoughts:
Perfect. Pressure cookers make life easier for several cooking tasks, and risotto is definitely one of those tasks.
Salmon shiitake risotto with Dungeness crab
I started by prepping the cooked ingredients, cutting the celery root for the food processor (food processor pics didn't come out).
And slicing the shiitakes
Then I put the olive oil in the pot and got it hot, added asafoetida and brought it to aromatic. Then I added teh mushrooms and sauteed til just starting to soften, about 5 minutes.
Then I added a half stick of butter, the celery root and the arborio rice, and cooked until toasted and the celery root translucent, about 4-5 minutes, stirring constantly. I added the wine and cooked off the booze smell, another minute or so.
Then I added a quart of homemade salmon stock. Yup, all at once.
I gave it a good stir, put the lid on and put on a 15 lbs weight.
I waited for the sound of the rattling weight.
During the seven minutes that the risotto cooks under pressure, I prepped the parm-regg with the micro planer, finely chopped the dill and a half cup of heavy cream to add at the end.
I quickly released the pressure.
I mixed in the cream, cheese and dill.
I invited a friend to the plate.
Plated
Up close
Thoughts:
Perfect. Pressure cookers make life easier for several cooking tasks, and risotto is definitely one of those tasks.
02-11-2015
, 09:33 AM
looooove risotto but most conventional ones are just waaay too heavy(huge amount of butter)
what I like to do instead is replace most of the butter with pesto(works extremely well texture and taste wise)
I also like to experiment with different kind of grains, spelt works well for example and today I used kamut which is very nice as well
pike-perch, basil-pesto(prepared a while ago) and two different stocks(one a very standard fish stock, the other squid stock)
red-wine red cabbage salad
I prepared yesterday, dressing is mostly simmered down red-wine, creme de cassis and sugar
for starters deep fried some carrot/parsley
after making small cuts into the skin the pike-perch gets pressed into the pan for a few seconds(otherwise fish tightens immediately and you get an uneven sear on the skin)
fish stays on the skin side for about 95% of the sear btw
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almost done, now just a few seconds from the other side
for the risotto first chopped onions get some searing, then garlic and kamut
first deglazing with white wine then alternating between fish stock, squid stock and white wine
at the end 25g parmigiano, 30g pesto, 10g butter
kamut-risotto with basil-pesto, pike-perch and red-cabbage salad
with lightning so you can see the risotto better
what I like to do instead is replace most of the butter with pesto(works extremely well texture and taste wise)
I also like to experiment with different kind of grains, spelt works well for example and today I used kamut which is very nice as well
pike-perch, basil-pesto(prepared a while ago) and two different stocks(one a very standard fish stock, the other squid stock)
red-wine red cabbage salad
I prepared yesterday, dressing is mostly simmered down red-wine, creme de cassis and sugar
for starters deep fried some carrot/parsley
after making small cuts into the skin the pike-perch gets pressed into the pan for a few seconds(otherwise fish tightens immediately and you get an uneven sear on the skin)
fish stays on the skin side for about 95% of the sear btw
[/URL]almost done, now just a few seconds from the other side
for the risotto first chopped onions get some searing, then garlic and kamut
first deglazing with white wine then alternating between fish stock, squid stock and white wine
at the end 25g parmigiano, 30g pesto, 10g butter
kamut-risotto with basil-pesto, pike-perch and red-cabbage salad
with lightning so you can see the risotto better
02-11-2015
, 09:33 AM
Mantecatura doesn't fit with my labor sparing theme. If I incur the wrath of Milan, I guess I'll have to lay in the bed I made.