stir all about

We are in the market for a rice maker, so we went shopping.  Window shopping is as far as we got.  I was so overwhelmed by the myriad of functions that each cooker was capable of, all I wanted was to go home.  I am pretty sure I know what functions I do want, I think I am going to internet it first, then make a short list, then go to the store to see the aesthetics of each machine.

I know that I don't need a cooker to make risotto, my pot and risotto spoon work most excellently.  Dinner was very late on Sunday, we went to the Bronx in the afternoon, and came home after 6 PM, so it was a boon that I had roasted the Butternut squash on Saturday for the risotto.  Butternut squash risotto with pancetta and chicken was on the menu, in fact it was the only thing on the menu, with the exception of some pretty fantastic bread from the Bronx.  Life is good with bread and butter, very good indeed.  I guess the risotto was the icing on the cake or the cream in the lobster tail.  So here is the making of the risotto.

finding solace, to be serene

 

41 days left..

I am back at it.  I gave it a rest for a few weeks, I went back in the kitchen to try again to perfect the Tomato Pie.  I have everything needed to make at least 2 pies.  I also have my new secret ingredient.
On Saturday on our way to see Andrew & Mel, we stopped at two farm stands, the first one had corn, and the second was fully stocked.  We purchased Jersey Tomatoes.  They were so fresh they still had dirt on them.  We bought them to have with the fresh mozzarella that I purchased at Pastosa.  But time got away from us, and so we left the cheese and brought home the tomatoes.  I can go anytime to get fresh cheese, or Andrew can go to Brooklyn for some, so it was no biggie.

I went to the garden, picked fresh oregano, parsley, thyme, and basil.  I cut up the tomatoes in bite size pieces, put them in the mesh colander, salted, and left them to drain some.  I washed the herbs, then put them in the salad spinner.  I cut 1/2 purple onion, 1/2 sweet onion, 1 shallot, and 4 garlic cloves.  I put them in the saute pan and cooked all til they were translucent.  I lined a quiche pan with pastry dough, then put pie weights, and blind baked it for 20 minutes. 

 I mixed 3/4 cup mayo, 1/2 of the sauteed onion mix, herbs, 1 cup each shredded mozzarella. extra sharp cheddar,  and Andrew's secret cheese blend.  I added the tomatoes to the mix then put everything in the pie crust, put another 1/2 cup of each cheese, and baked it for 40 minutes.

Then I did the whole thing over again.....this one came out even better...

Not for nothing.....I think I am getting there...

I just like knowing you exist.

 

please and thank you

We are now home a week from a most fantastic Maine excursion.  The smells, sights, and flavors that we enjoyed are etched now into my brain, and I would truly love to do it again.  Our holiday was sweet beyond reason.  

Risotto is joyous, not only by eating it, making it is oddly enough comforting.  It gives me great pleasure standing at the stove stirring.   So I ran with it...

The first risotto I made was with broccoli rabe, chick peas and sausage.  This is one of my favorites.  I love sausage and I love broccoli rabe so it is a match made in heaven or in our kitchen.  I even like to eat it for breakfast the next day.

 Look at that deliciousness....

I went into the freezer for inspiration, yes, I found it.  I like to shop for family packs of meat for a number of reasons, one is the cost, and the other is that Andrew enjoys breaking them down into smaller portions, cut them into the size I am going to need for whatever it is I am going to make.  I took out some chicken that was cut into pieces for curry.  Andrew came home, saw the container, and thought that we were having curry for dinner.  I think that I disappointed him when he saw what I was really making.  He was all geared up for curry and he got risotto.....next week curry I promise....

It was good, really good.  But it needed something......Peas. it needed peas.  Glenette's friend is on the road to recovery, so I thought I could help her a bit.  The doctors said that she could eat white rice, chicken, and peas.  I was more than pleased to know that arborio rice is considered white. 

I hope that it makes her feel better.

Finally, I made a dessert rice.  This is the second time that I am making apple risotto, it still needs to be tweaked, but I think that I am on the right track.  I sauteed the apples in butter, and added a little cinnamon and salt.  I used Simply Apple Juice.  I also used a bit of half & half, while I think it was just a bit too sweet it still was truly good.

a new day is rising...