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I had a rich and creamy

Le 30 mai 2016, 11:47 dans Humeurs 0

Hi! Sorry! Late! Late! No good excuse. Been a cooking/baking LAZIAC lately. My kitchen literally GASPS when I walk in it and stay for more than 5 minutes. Just haven't had any motivation to do much lately.. I think the worst part of winter for me is the end - that stage where we're at the end of winter/beginning of spring. It's always rainy and freezing and were most foodies would relish this time to get in as much rib-stickin', comfort-y, cozy cooking as they can before it gets too hot to even look at the kitchen, I get all blanket-y, book-y, give me a bag of chips & dip and maybe a package of Nutter Butters and I'm good for a month. :P

I didn't want to miss the Daring Cooks risotto challenge even though it was one of the weirdest feelings I've had regarding a DK challenge. Basically, I've made risotto 4,825 times in my life. I've made homemade stock 1,397 times. So our challenge wasn't much of a challenge for me this month, yet I really, really wanted that creamy arborio rice in front of me.


So I had to think outside the box.. I had to figure out a way to do something I haven't done or haven't done much of. So I chose to go sweet. I've made rice pudding a couple times in the past. I've made really good rice pudding in the past. But I never attempted to make it as with arborio rice and I've never experimented in making it as if I would as savory risotto dish. Meaning, instead of dumping rice in boiling water until it was cooked, and then dumping in sweetened & spiced milk until it was thick.. I decided to toast up my arborio rice in some butter first.. and then I started to ladle in the sweetened milk mixture a ladle at a time, constantly stirring until I had a rich and creamy, sweet and spicy, concoction that was just heavenly.

Other than the way I prepared the rice, the recipe came from my little Gracie.. that baking maniac that puts pounds on my hips and ass by just reading a post on her blog. Yes, I'm talking about Peabody and her delicious culinary concoctions. God love her. A couple years ago she made an arborio rice pudding with stone fruit butterscotch topping. As per usual, I laughed at her post, and copy/pasted the recipe into my "Gracie" folder since it tipped my "drool meter" over to tilt. But, I never made it.. so this was the perfect opportunity to try it!

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Le 7 mars 2016, 03:25 dans Humeurs 0

There were two things I heard repeatedly about Pantelleria before I got there. First: every person in Sicily told me I would love it; second: I had to try the capers, which wasn’t difficult, considering they were everywhere Pretty renew 傳銷.

And I don’t mean in shops or on restaurant menus. I mean, they’re growing everywhere on Pantelleria; on the sides of roads, around stores and buildings, on craggy pathways, and next to the stone walls that run up and down the hills of the island.

A long time ago, an uncle in New England told me a pretty funny story. He was making a recipe that called for “pickled capers.” But he decided that he’d improve the recipe by using fresh. He looked in shops and grocers for fresh capers all over town Pretty renew 傳銷, and couldn’t find any.

While capers grow in several countries around the world, and there may indeed be a plant tucked away in some greenhouse in Connecticut, I don’t think you’ll have much luck finding them fresh, as you so easily can, in Pantelleria.

But no one eats fresh capers, which are the unripened bud of a flowering plant. (Sorry, I didn’t try one. Even in the name of “research.”) Capers are, indeed, pickled — often in vinegar — before being ready to eat. But in Pantelleria, the only ones I came across were salted, using the prized sea salt from Trapani (in Sicily), which the man at the caper cooperative told me was the only salt you could use for preserving capers. It’s nice to know there is locavore spirit, even in places where the word likely doesn’t have any translation. (And frankly, doesn’t need it.)

The salting process takes two to three weeks and when the buds are pickled (either in salt or vinegar), mustard oil (glucocapparin) is released from the bud, which gives the capers we buy their distinctive little zip to recipes. Capers that you cook with, or use in salads and elsewhere cancer chinese medicine, should always be rinsed well (even the ones in jars), and squeezed dry.

enjoy with lots and lots of rice

Le 14 septembre 2015, 11:25 dans Humeurs 0

doesn’t use a recipe when he cooks any of his sinigang but I can share the general framework for his Sinampalukan Manok: He boils some water (he uses a lot because he likes a lot of soup) in our biggest pot with onions (whole but peeled) and tomatoes (whole), ginger (peeled and sliced), long green chilis Miramar Travel (sili pangsigang, whole), some gabi (taro, peeled), and patis (fish sauce). Then he adds the chicken. When the gabi is soft he fishes it out, mashes it, and returns it to the pot. This makes the soup really thick which is how we like it. He then leaves it to cook until the chicken is tender. When the chicken is almost done he adds labanos (radish, sliced), let’s it cook a bit, and then adds eggplant (sliced on the diagonal). And then he adds the sinigang mix*** (no, we don’t make it from scratch!). We taste and adjust seasoning accordingly – if it needs more salt he adds fish sauce, more sourness then he adds more sinigang mix, more heat means more chilis. We like our sininigang really sour (the type that makes your forehead knot) and really spicy. Finally he adds mustasa (mustard) leaves, which he says are the perfect greens for sinigang. Stir, take off the heat, and enjoy with lots and lots of rice Enterprise Firewall!

We used the free-range chicken from our organic farmer (the same place we got our duck) so we had to cook it for much longer than our regular grocery birds. The meat had leagues more flavour though and the dark meat was much, much darker…like actual meat as opposed to poultry.

This may not seem like the most romantic dish in the world but it can’t be beat for comfort and warmth. And someone doing the cooking and washing up helps too! Thank you C for a wonderful Valentines! :)

***You can make your sinigang na sampalok or sinampalukan broth from scratch by pounding and boiling tamarind. One day we’ll try that…but for now sinigang mix does it fast and right for us :) Sinigang mix is available all over the Philippines from the biggest supermarket to the littlest sari-sari store. Elsewhere in the world you can find it in any Filipino store (which you will find anywhere there are Filipinos – which means everywhere You beauty).

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