Monday, July 11, 2016

3 Cheese Quinoa Risotto

Carol contributed this Mark Bittman recipe long ago.

Yield: 4-6 servings.
3/4 cup dried porcini mushrooms
3 tablespoons butter or olive oil, plus more to taste
2 chopped shallots
1 cup chopped shiitake caps
1 1/2 cups quinoa
Salt and freshly ground black pepper
1/2 cup dry white wine or water
2-3 cups chicken or vegetable stock
1/4 cup each freshly grated Parmesan, chopped Fontina and crumbled Gorgonzola 


Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
  
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.

Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.

Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

Sunday, March 6, 2016

The Shtetl Makes Goyim Food

For Laurie and Reina Jaye's Super Bowl party, Sophia, Eli and I made Buffalo chicken dip with pull-apart bread, courtesy of the Pillsbury Dough Boy. I am not sure which football team won that night, but surely we were the ultimate victors. In the future, I might be more careful with the shape of this dish.




Poached Eggs in the Oven!

Inspired by the fact that Trader Joe's started carrying Hollandaise sauce, Zach and I watched this video and learned how to make poached eggs in the oven. Basically, you preheat the oven to 350. In a muffin tin, you put a tablespoon of water and an egg. Then you cook it for 8-10 minutes. Scoop out eggs with a slotted spoon, and then add delicious things like aforementioned Hollandaise sauce, smoked salmon, etc. 





Future Plagiarized Recipes

http://www.justataste.com/2014/03/baked-asparagus-fries-roasted-garlic-aioli-recipe/

http://tiphero.com/cheesy-skillet-meatballs/

Saturday, February 20, 2016

Cauliflower and Broccoli Mashed Potatoes

Step 1: Boil a big pot of water
Step 2: Cook vegetables beyond oblivion
Step 3: Cook up something to mix in with them — i.e. sautéed garlic and mushrooms.*
Step 4: Put them in a food processor/blender or take an electric eggbeater to them.

Experiment 2/18/16: Put mixture into baking dishes and bake at 400 degrees for 15 minutes. This one was mixed with mushrooms (sautéed in garlic, olive oil, butter, and tomato paste), gorgonzola, goat cheese, a cheese blend, and then topped with parmesan. Turned out very delicious, mostly for the melty cheese. Not necessary but more presentable. This is not a pretty dish.

Next time, I would like to try the same thing but mix in an egg.

*Traditionally, the recipe called for "salt, pepper, and butter to taste."

Thursday, February 18, 2016

Acorn Squash: Everything I Know

2 acorn squash
4 T butter
4 cloves of garlic
Salt/Pepper

Pre-heat oven to 400 degrees. Line a cookie sheet with aluminum foil. Cut squash in half at stem (this is the hardest part!) and place face down on cookie sheet. Bake for 30 minutes. Take them out, put one tablespoon of butter and one clove of crushed garlic on each half. Bake for another 20 minutes. Let sit 5 minutes before serving.