Post by chrisg on Jul 27, 2014 11:40:45 GMT 10
It's STILL too damned cold and wet for outdoor cooking here but not to worry, this time of year there's plenty of fun to be had in the kitchen 
My wife had decided she wanted risotto, never a chore, specifically she wanted seafood, so I took a trip to a fishmonger a little outside my usual shopping haunts where seafood is confined to the freezer sections, to find some rather sad looking choices. It's a little strange in this new area I'm living in, south of the city I never had trouble finding good fresh seafood, not so easy now.
However the friendly owner, Italian guy, happened to be preparing a mix for his own dinner and sold me 500 gms, plenty for two, he also took my number to let me know when he has some salmon tails to try Shayne's smoked salmon so not a bad trip
I'm usually a very experimental cook but had just been looking up some risotto recipes and this looked good, if hardly radical:
www.italyum.com/risotto-recipes/183-seafood-risotto8.html
I'd also bought some carcasses so put some fish stock on and went off to do other things, came back, strained out about a litre and heated up some olive oil then flavoured it per recipe with garlic and quite a lot of chilli, jalapenos from a mate's bush, then after removing the garlic and chilli used the oil to quick-cook the seafood mix, bit of everything the guy had concocted. Not really sticking to the recipe at that point I seasoned the seafood and set it to one side.
In a separate pan I used rice bran oil and butter to cook some sliced onion until just starting to brown and added around 250 gms of arborio rice, coated it well and let it cook until the first grains began popping then began adding in the stock. As always with arborio gently ladling in stock whilst stirring the rice took up a goodly amount of the liquid and a couple of glugs of white wine until I had a Milanese minus saffron that I added tomato paste to and stirred through before quickly adding in the seafood and gently combining whilst keeping over the heat.
A quick seasoning check, nothing needed and the rice was spot on so into bowls and scattered chopped parsley atop, done.
A delicious and very filling risotto, which was not including the shopping trip and stock prep ready in eat in less than 30 minutes
Being there was some stock remaining I added some more carcass and brewed up what came out at nearly two litres strained. That's been frozen for now, on the assumption the fishmonger calls I think it will be used for a Bouillabaisse next weekend with loads of garlic
Meanwhile I've rather a lot of risotto left over, seafood rice cakes coming up tonight
Mediterranean style cooking is a lot of fun, especially when you don't want to be spending all day in the kitchen, but now I'm getting the yen for San Francisco style clam chowder served in individual sourdough cottage loaves, think that fishmonger is going to get to know me quite well
No pics, I really am BAD with a camera, let alone remembering to take them, but the link has some good ones
Cheers
My wife had decided she wanted risotto, never a chore, specifically she wanted seafood, so I took a trip to a fishmonger a little outside my usual shopping haunts where seafood is confined to the freezer sections, to find some rather sad looking choices. It's a little strange in this new area I'm living in, south of the city I never had trouble finding good fresh seafood, not so easy now.
However the friendly owner, Italian guy, happened to be preparing a mix for his own dinner and sold me 500 gms, plenty for two, he also took my number to let me know when he has some salmon tails to try Shayne's smoked salmon so not a bad trip
I'm usually a very experimental cook but had just been looking up some risotto recipes and this looked good, if hardly radical:
www.italyum.com/risotto-recipes/183-seafood-risotto8.html
I'd also bought some carcasses so put some fish stock on and went off to do other things, came back, strained out about a litre and heated up some olive oil then flavoured it per recipe with garlic and quite a lot of chilli, jalapenos from a mate's bush, then after removing the garlic and chilli used the oil to quick-cook the seafood mix, bit of everything the guy had concocted. Not really sticking to the recipe at that point I seasoned the seafood and set it to one side.
In a separate pan I used rice bran oil and butter to cook some sliced onion until just starting to brown and added around 250 gms of arborio rice, coated it well and let it cook until the first grains began popping then began adding in the stock. As always with arborio gently ladling in stock whilst stirring the rice took up a goodly amount of the liquid and a couple of glugs of white wine until I had a Milanese minus saffron that I added tomato paste to and stirred through before quickly adding in the seafood and gently combining whilst keeping over the heat.
A quick seasoning check, nothing needed and the rice was spot on so into bowls and scattered chopped parsley atop, done.
A delicious and very filling risotto, which was not including the shopping trip and stock prep ready in eat in less than 30 minutes
Being there was some stock remaining I added some more carcass and brewed up what came out at nearly two litres strained. That's been frozen for now, on the assumption the fishmonger calls I think it will be used for a Bouillabaisse next weekend with loads of garlic
Meanwhile I've rather a lot of risotto left over, seafood rice cakes coming up tonight
Mediterranean style cooking is a lot of fun, especially when you don't want to be spending all day in the kitchen, but now I'm getting the yen for San Francisco style clam chowder served in individual sourdough cottage loaves, think that fishmonger is going to get to know me quite well
No pics, I really am BAD with a camera, let alone remembering to take them, but the link has some good ones
Cheers
