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Risotto!
(French accent) Nut-ting makes me happ-yier than cooking for my beau-friend...(End French Accent)
Mushroom Rissotto
By Tyler Florence
Ingredients
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
Salt and pepper
1 tablespoon truffle oil (optional)
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Asiago cheese, grated
Fresh Italian parsley, for garnish
Directions:
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms and herbs. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil (optional). Add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Asiago cheese, cook briefly until melted.
Mustard Chicken
by Bob McDiarmid
6 defrosted chicken tenders (I buy the six pound bag of chicken tenders)
1 tbspn olive oil
1 tspn anchovy paste
1 tspn crushed garlic
1 tbspn grainy grey poupon mustard
1/3 cup white wine (chardonnay perhaps?)
Do a 1 count of olive oil into a pan - turn up to medium high heat. while the oil is warming up add the anchovy paste, garlic and mustard and stir into the oil. When the oil starts to spit a little - add the chicken tenders and cook till they are seriously browning but not starting to catch - reduce to medium heat - and add the wine. Continue to cook and toss the chicken till the wine has been cooked off. take off the heat - we dont' want any burnt chicken - - SOOOO not the point here.
Put the chicken over the risotto, sprinkle with a little leftover Asiago - and VOILA! - you have a great meal on your hands.
I am a big fan of steamer in a bag veggies when cooking quick on a friday night. it's always right to go get your veggies fresh when you have time (like on a Saturday or Sunday) but - the steamer in a bag veggies are ready in about 5 minutes and make a quick side dish. Birds Eye comes in several flavors and they don't all come in some foofy sauce (beware the safeway brands in particular, but even Birds Eye has some "specially seasoned" that are simply gross....) - mixtures I like include Asparagus, Gold & White Corn, Baby Carrots; Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts; Edmame, Mushrooms and Green Beans; Broccoli & Cauliflower; Broccoli, Cauliflower & Carrots; and Mixed Vegetables (carrots, corn, green beans, peas). yeah- if I were gourmet every night I'd have fresh veggies particularly with farmers markets everywhere like they are in SF - but sometimes you want veggies in five minutes. and there they are - voila!
mustard chicken, mushroom chicken risotto, and edmame and string beans
Mushroom Rissotto
By Tyler Florence
Ingredients
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
Salt and pepper
1 tablespoon truffle oil (optional)
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Asiago cheese, grated
Fresh Italian parsley, for garnish
Directions:
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms and herbs. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil (optional). Add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Asiago cheese, cook briefly until melted.
Mustard Chicken
by Bob McDiarmid
6 defrosted chicken tenders (I buy the six pound bag of chicken tenders)
1 tbspn olive oil
1 tspn anchovy paste
1 tspn crushed garlic
1 tbspn grainy grey poupon mustard
1/3 cup white wine (chardonnay perhaps?)
Do a 1 count of olive oil into a pan - turn up to medium high heat. while the oil is warming up add the anchovy paste, garlic and mustard and stir into the oil. When the oil starts to spit a little - add the chicken tenders and cook till they are seriously browning but not starting to catch - reduce to medium heat - and add the wine. Continue to cook and toss the chicken till the wine has been cooked off. take off the heat - we dont' want any burnt chicken - - SOOOO not the point here.
Put the chicken over the risotto, sprinkle with a little leftover Asiago - and VOILA! - you have a great meal on your hands.
I am a big fan of steamer in a bag veggies when cooking quick on a friday night. it's always right to go get your veggies fresh when you have time (like on a Saturday or Sunday) but - the steamer in a bag veggies are ready in about 5 minutes and make a quick side dish. Birds Eye comes in several flavors and they don't all come in some foofy sauce (beware the safeway brands in particular, but even Birds Eye has some "specially seasoned" that are simply gross....) - mixtures I like include Asparagus, Gold & White Corn, Baby Carrots; Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts; Edmame, Mushrooms and Green Beans; Broccoli & Cauliflower; Broccoli, Cauliflower & Carrots; and Mixed Vegetables (carrots, corn, green beans, peas). yeah- if I were gourmet every night I'd have fresh veggies particularly with farmers markets everywhere like they are in SF - but sometimes you want veggies in five minutes. and there they are - voila!
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I had a dream about you. I dreamed you were visiting Indianapolis. I woke up saying, yeah, that'll happen!
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