4-5 cups chicken stock
1 or 2 large leeks
large handful of mushrooms (shiitake, in my case), chopped or sliced
2 TB olive oil
1/2 tsp dried thyme
2 cloves garlic, chopped
1/2 stick butter
1 shallot, diced
1 cup arborio rice
1/2 cup dry white wine
1/2 cup shaved parmesan cheese
salt and pepper
Heat oil with 1 TB of butter in a saucepan, until foaming. Sautee mushrooms, stirring, until browned. Add garlic, pepper, and thyme. Sautee a few more minutes. Transfer to bowl and set aside.
Heat broth.
Heat olive oil and 2 TB butter in same saucepan. Add shallot and leeks. Sautee until tender, 5 mins. Add rice and stir. Add wine until absorbed.
Add 1 cup broth over medium until absorbed, 3 mins. Continue adding broth 1/2 cup at a time every 2 minutes. When nearly done, test texture. You don’t want crunchy.
When done, turn off heat, stir in parmesan and 1 TB of butter. Drain liquid from mushrooms and fold back into risotto.
Adapted from: Whisk. Flip. Stir.
Didn’t I mention that I love to make risotto? Almost as much as I love to eat it? Speaking of which, best I’ve ever had: Ossobuco Risotto. Yep. Read more…
petitepirate All, Dinners
2 Carrots, diced
1 Onion, diced
1 Shallot, diced
4 red potatoes, chopped
In stockpot, add onions and cook until translucent. Add shallots and garlic until golden. Add carrot, potatoes, and generous sprinkling of salt and pepper. Cook 5 minutes.
Remove stock from refrigerator, skim fat form surface with a spoon and also pour through a strainer. Bring soup to a boil and add in chicken and veggies. Cook another 2 minutes. Serve with noodles and sprinkle with fresh parsley.
Also adapted from: chatN’chow
Here it is! Chicken soup to fix those cold winter days. Or just cool, rainy, foggy days… Read more…
petitepirate All, Dinners, Favorites
Chop:
2 Carrots
1 Onion
1 Shallot
2 Stalks celery
3 chunks of ginger
Rinse a couple pounds chicken parts (bones in!) Place chicken in a large pot with veggies.
Add:
1 handful fresh parsley
1/2 lemon
6 cloves garlic
2 bay leaves
salt and pepper
Add enough cool water to cover, bring to a boil and simmer low for 3 hours.
After 3 hours, remove solids, remove everything BUT the chicken. Allow broth to cool and refrigerate or freeze. When chicken is cool, pull apart with fingers, remove bones.
Adapted from: chatN’chow
This is an amazing soup stock. I mean look at all those colors too! Read more…
petitepirate All, Dinners, Favorites, Slow Cooking
1 TB olive oil
3 TB butter
2 cloves garlic, chopped
1 onion, chopped (yellow or red are great!)
1 cup arborio rice
1/2 cup dry white wine
4-5 cups chicken stock, heated
1/4 cup parmesan cheese, grated
salt and pepper
4 lamb chops
Rinse lamchops and pat dry. Salt them generously and set aside for about 20 minutes.
Add olive oil and 2 TB butter to a skillet, cook until translucent. Add garlic until fragrant. Add rice to pan and stir, toast for 2-3 minutes. Add white wine carefully. Stir until absorbed.
Add 1/4 cup of stock every 2 minutes for about 20 minutes. Taste when stock is nearly done. You don’t want chewy rice so continue to cook until soft. Turn off heat and add 1 TB of butter. Melt and stir in parmesan cheese. Set aside.
Rinse chops again, pat dry, and do NOT salt again. Only pepper.
Heat skillet over med-high/high before adding butter. Watch carefully. Add 2 TB butter and wait for butter to melt and sizzle. Add chops to pan, sear for 2 minutes per side. Flip once and make sure they brown.
(Lamb will be medium-rare.)
Adapted from: Tokyo Terrace
I lovelove lamb. And I love risotto. This is one of the easiest things to make during the work week. Lately I’ve been defaulting to risottos for something easy to prepare. Read more…
petitepirate All, Dinners, Favorites
6 TB butter, divided
1 onion, chopped
2 celery stalks (I don’t like cooked celery so I omitted it), diced
3 carrots, diced
4 potatoes, diced
1/2 tsp dried thyme
pinch of kosher salt / pepper
2 cups clam juice
1/4 cup flour
1 cup milk
1.5 cups chopped fresh clams
Melt 2TB butter in a stockpot. Add onion and cook until translucent. Add (celery), carrot, potatoes, thyme, salt/pepper and sautee for 10 minutes. Add clam juice, bring to a boil. Simmer, uncovered, until veggies are tender.
In a saucepot, melt remaining (4TB) butter, and whisk in flour. This is your roux. Cook very low, for 3 minutes, stirring. Whisk in 1 cup of hot broth and pour back into stockpot. Simmer until thick. Add milk and clams, heat gently for a few minutes.
Adapted from: With a Grateful Prayer and a Thankful Heart
Okay, so this isn’t my favorite clam chowder recipe ever (I’m pretty picky when it comes to this stuff) but it’s very easy and still makes a good meal.
I would recommend the freshest clams possible. We’re talking, they’re basically-crawling-away fresh. Read more…
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3 globe tomatoes (small, from a bunch)
1 huge heirloom tomato
1/3 cup extra virgin olive oil (I forget what kind I used but it was some fancy stuff from Whole Foods)
Salt, pepper & red pepper flakes
knob of butter
(This part I got from the other recipe.) Bring some water to a boil and have a bowl of icewater ready on the side. When the water is boiling place your tomatoes in for 15-30 sec depending on the size. You might want to do them in batches. Remove and immediately place in the icewater. With a paring knife (or really anything good for peeling) gently peel the skins off your tomatoes. Then cut your skinned tomatoes in half and scoop out the seeds with a spoon or your fingers.
Heat the oil so that it’s very warm. Be careful that it doesn’t get too hot so that you don’t splatter yourself when you drop in the tomato chunks. Drop them in and cook for a couple minutes. Add in some red pepper flakes and salt & pepper, to taste.
After your tomatoes are soft, take a potato smasher to them. They can be as chunky or smooth as you’d like. Then cook your sauce for 20-25 minutes. After that you can add your butter or choose to add different ingredients. I added butter to thicken my sauce a bit and add flavor. I also gave my sauce a dash of basil.
Alright so I was going to take a photo of my pizza last night but I got lazy and ate it too fast. Typical.
But! What I really wanted to talk about is tomato sauce! I swear I will never again buy another jar of (pasta) sauce from a grocery store. Tomato paste, though, is super handy. Read more…
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