Another inspiration from RecipeTin Eats The second best thing about delicious risotto is having leftovers… and as Francois said last night when I made my really yummy Pumpkin Risotto ‘You should make this more often’. Luckily I had just enough left to make tonight’s even more yummy Pumpkin Arancini. Usually arancini are little risotto balls coated with bread crumbs and fried. To keep the galley […]
One of my favourite sources of delicious and easy recipes is from Nagi of RecipeTin Eats When she posted her recipe for baked Pumpkin Risotto a while ago I thought ‘Oh yum!’ So when I found myself with some pumpkin purée I thought I would make my own boat friendly tiny galley version… Well, let me tell you it was so good that Captain […]
Now that I have perfected my basic Risotto on a Boat and since I have some shrimp in the cooler and a beautiful bouquet of basil begging to be used… (a little boat alliteration) …and to give the barbecue(er) a break. …and since this rainy thunder stormy day has cooled things off I can afford to heat up the cabin a bit… LEMON, BASIL, & […]
I used to think Risotto, my all time favourite meal, was this delicious mysterious dish that could be enjoyed only in the best of Italian restaurants. Then one day while channel surfing I came upon a cooking show where (get this) a French chef was teaching the Italian host how to cook Risotto. He sautéd minced onion and garlic in some olive oil, added some […]
Those jars of Preserved Lemons are now ready to test… …Champagne chilled… …Table set ready for our guests… Preserved Lemon and Spring Vegetable Risotto 2 cups Arborio rice 6-8 cups chicken stock 2-3 tbsp olive oil 1 small fennel bulb, chopped 4 garlic cloves, minced 1/2 cup onion, chopped 1/2 cup fresh lemon juice 1/2 cup *Pastis 1 bunch fresh asparagus, cut in 2″ pieces […]
I have been having a love affair with polenta lately. It is so easy to make and offers lots of options for leftovers… (my favourite is fried until it has a crispy brown coat, served with a drizzle of maple syrup) …and with my little Kuhn Rikon Cook ‘n Serve with its neoprene jacket I can keep the polenta warm while preparing the rest of […]
I was thankful that there was some polenta leftover from my first pressure cooker attempt last night…. Cook once – eat twice I sliced the remaining bits of polenta, heated some compound butter in the pan, fried until crispy brown on both sides. Served with a drizzle of maple syrup… The perfect combination of savoury with a hint of sweet.
Made mostly with ingredients on hand this is one easy quick flavourful dish. One of the many things I miss having a good fresh supply of is basil but I recently found a reasonable preserved substitute from Gourmet Garden. The aroma is intoxicating. Easy Pasta Puttanesca 12 ounces linguine 2 tablespoons extra-virgin olive oil 4 cloves garlic thinly sliced 1/4 to 1/2 teaspoon red pepper […]
Arancini Ahh! leftover risotto! It doesn’t happen very often but it’s worth making extra risotto just to have these ‘little oranges’ the next day. Such was the case from a recent dinner party of Fresh Mushroom Seafood Risotto… 3 cups of leftover risotto I added 1 egg, some extra parmesan, a little more salt & pepper formed the mixture into golf-ball-sized balls (keeping your hands […]
For me, Risotto is the ultimate comfort food. It does require hands-on attention while cooking but for a mere 20 minutes… Fresh Mushroom Seafood Risotto 2 ounces sliced shitake mushrooms 2 ounces sliced oyster mushrooms 2 ounces sliced cremini mushrooms 1 tablespoon finely minced garlic 1/2 small diced sweet onion 1 tablespoon of olive oil 2 cups arborio rice 3/4 c port 8 cups chicken […]