Poached Steelhead Trout with Lemon Risotto

During the World Women's Curling Championships here in Swift Current I was sourcing a lot of local food for the opening banquet.

One of the items we picked up for the banquet was steelhead trout from Lucky Lake. Wild West Steelhead has a wonderful farm on Lake Diefenbaker. Their fish is very good. Not only is it delicious and fresh they know how to farm fish and be kind to the environment. The fish food is government approved. The eggs are neutered so the fish cannot reproduce, if by chance any escape.

I was immediately impressed by the texture of the fish. It is firm and cooks to flake easily. I think I'll be making that two and a half hour trip over bad country roads at least once a year from now on.

For the banquet the fish was cured and made into gravlax, sliced thinly and added to the starter salad.

Poaching fish is highly under-rated. Poaching is especially convenient in the summer. The fish can be cooked ahead of time and chilled to be served cold or at room temperature. Serve with a homemade mayonnaise or aioli.

I have also included a very easy slow cooker poached version.

Poached Steelhead Fillets with Pimient d’Espelette Mayonnaise

Serve this with a simple green salad dressed in a tarragon vinaigrette, and lemon risotto. Pimient d’espelette is a spice from the Basque region of France and Spain in the Pyrenees near the village of Espelette. It is more delicate than cayenne.

1/3 c. water 75 mL

1/3 c. dry white wine 75 mL

1 shallot, thinly sliced

4 fresh parsley sprigs

1 fresh thyme sprig

2 full fillets of steelhead trout, skin on

Combine 1/3 cup (75 mL) water, wine, shallot, parsley and thyme in large skillet. Place steelhead fillets skin side down in a large pan like a small roaster. Season with salt and pepper. Cover tightly and heat to just under a simmer over medium-low heat until fish is barely opaque in center, about 10 minutes. The liquid should not break into a boil. Remove from heat. Let stand, covered, 5 minutes. Transfer steelhead to a platter. Discard liquid or reserve it to use as fish stock. Cover fish with plastic wrap and chill until cold, at least 4 hours.

Serve steelhead on a platter. Garnish with slices of lemon and serve with pimiento d’espelette mayonnaise. 

Pimient d’Espelette Mayonnaise

1 large egg yolk, at room temperature 30 minutes

1/2 tsp. Dijon mustard 2 mL

1 c. olive or vegetable oil (or a combination), divided

2 tsp. sherry wine vinegar 10 mL

1 1/2 tsp. fresh lemon juice 7 mL

1 tsp. pimient d’espelette 5 mL

2 tbsp. shallots, finely chopped 30 mL

coarse sea salt and freshly ground black pepper, to taste

Whisk together yolk, mustard, and 1/4 teaspoon (1 mL) salt until combined well. Add about 1/4 cup (60 mL) oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup (125 mL) oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt, black pepper and pimient d’esplette. Chill, covered, until ready to use. This can also be made in a blender and stream the oil in slowly.

The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. Mayonnaise keeps, covered and chilled, up to 7 days.

Simple Poached Steelhead Trout

This method of poaching fish is foolproof. However, it only works for single serving portions rather than a whole side of fish.

1 c. water 250 mL

1/2 c. dry white wine 125 mL

1 yellow onion slice

1 lemon slice

1 sprig dill

1/2 tsp. salt 2 mL

slice 2 steelhead fillets into 6 - single serving portions, without using the thinner tail portions

Combine the water and wine in the slow cooker and heat on high for 20 to 30 minutes. Add the onion, lemon, dill, salt and salmon. Cover and cook on high for about 20 minutes, until the salmon is opaque and cooked through according to taste. Serve hot or cold.  (Adapted from The Gourmet Slow Cooker by Lynn Alley)

Lemon Risotto

2 tbsp. shallots, finely chopped 30 mL

2 tbsp. olive oil 30 mL

1 c. Arborio rice 250 mL

1/3 c. dry white wine 75 mL

2 c. chicken stock, approx. 500 mL

1 tsp. lemon zest 5 mL

juice of 1/2 lemon

1/4 c. parmesan cheese, grated 60 mL

Saute shallots in olive oil until clear. Add rice and toss until coated in oil. Add wine and cook until reduced by half. Add warm chicken stock a ladle at a time until the rice is cooked to al dente. Stir often. The rice should be cooked but still firm. Remove from heat and add parmesan cheese. Serve immediately.

Crown Roast of Pork

A crown roast of pork is a regular bone-in pork loin. Order your roast in advance from your butcher shop. Be sure to ask it to be frenched and tied. Frenched means that the bone tips are cleaned of all meat and fat. Roasts of less than 12 ribs are difficult to form into a crown so this is usually a meal for at least eight to 10 people. Allow one and a half ribs per person or more if you want leftovers.

Crown Roast of Pork

Preheat oven to 325 F (160 C).

Prepare the roast by patting dry and generously seasoning with coarse salt and freshly ground black pepper. Wrap each bone tip with kitchen foil to prevent burning. Place a ball of foil in the centre.

Roast for 1/2 – 1 hour for a small roast and up to 2 hours for a roast over 10 pounds (4.5 kg). Then remove from oven, remove ball of foil and fill cavity with stuffing. Cover stuffing loosely with kitchen foil. Return to oven and roast until an internal temperature of 155 F (68 C) is reached. Measure the temperature by inserting a meat thermometer into a thick portion of the meat without touching a bone. 

Remove foil from bone tips and stuffing about 30 minutes before roast is fully cooked. At this time if you find that the roast is not browning as much as you like, brush it with the caramelized juices from the bottom of the roasting pan and increase oven temperature to 475 F (245 C). 

When internal temperature is reached, remove from oven and tent with kitchen foil. Rest for 10 minutes. The temperature will continue to rise a few degrees while it is resting. Pork is fully cooked at 160 F (71 C). Rule of thumb for total roasting time is 10-15 minutes per pound. 

Slice between each bone to serve. (Adapted from Put Pork on Your Fork)

Wild Rice and Bread Stuffing

1/4 c. celery, finely diced 60 mL

1/4 c. onion, finely diced 60 mL

3 tbsp. butter 45 mL

salt and pepper, to taste

1/2 tsp. dried sage 2 mL

1/2 tsp. dried thyme 2 mL

1 c. day old bread cubes 250 mL

1/2 c. dried cranberries 125 mL

1/4 c. chicken or mushroom stock 60 mL
1 c. cooked wild rice 250 mL

Plump dried cranberries in 1/2 cup (125 mL) of very hot water for 15 minutes. Drain and set aside.

Saute celery and onion in butter until translucent. Add seasonings, dried cranberries, wild rice and bread. Remove from heat. Stir to mix and add stock. 

Oven Roasted Vegetables

carrots

baby potatoes

butternut squash

cooking oil

coarse salt and freshly ground black pepper

Preheat oven to 325 F (160 C). 

Wash baby potatoes and slice larger ones in half. All pieces should be about the same size. 

Peel and cut carrots into same size pieces as potatoes. Slice squash into rings and scoop out the seeds. Do not peel squash. It will hold its shape better if left unpeeled.

Pat dry and toss all vegetables in enough cooking oil to lightly coat and arrange on an ungreased baking sheet. Generously season with coarse salt and freshly ground black pepper. 

Roast in preheated oven until tender, about 20 minutes. Stir occasionally, if necessary, but it is ideal to have some browning.

Oven Roasted Rainbow Trout

There is something about whole fish that impresses dinner guests. Usually I like to grill over wood charcoal but sometimes, in the winter, I want to stay cozy in my kitchen.

Any whole fish can be used. Arctic char or salmon work well. Quickly grilling the orange slices in a dry hot pan before garnishing adds more interest to their appearance and caramelizes the sugars for a more complex flavour.

I make my wild rice pilaf with mostly wild rice and some white basmati rice. In a cast iron pan saute finely chopped shallots, wild mushrooms, dried cranberries and pumpkin seeds before adding the rices. Lay the fish over and serve right in the cast iron pan.

This would be great on Christmas Eve for the feast of the seven fishes.

Roasted Rainbow Trout with Orange and Thyme

1 2-lb. whole rainbow trout, scaled, gutted, and cleaned

Kosher salt and freshly ground black pepper, to taste

3 sprigs thyme

2 sprigs flat-leaf parsley

1/2 orange, sliced into thin rounds

1/4 c. extra-virgin olive oil

2 tbsp. fresh orange juice

Heat oven to 450 F. Season the trout cavity with salt and pepper, and stuff it with thyme, parsley and orange slices. Using kitchen twine, tie the trout crosswise spacing two inches apart. Rub trout with one tablespoon of oil, and then transfer it to an aluminum foil lined baking sheet. Bake trout, turning once with a metal spatula, until cooked through and golden brown on the outside, about 15 minutes.

Meanwhile, whisk the remaining oil with the juice in a small bowl and season with salt and pepper. Remove twine from the trout and garnish with more orange slices. Drizzle with sauce before serving.

Brown Basmati Rice & Lentil Pilau with Fenugreek

 

 

In my small town where I only find flat leaf parsley once a year, yes in my garden, you can imagine my disbelief. Fenugreek? I checked the label again and, yes it is fenugreek. Strangely I made a quinoa and lentil pilau, or pilaf as many say, only a few days ago that asked for a cup of chopped fenugreek. I simply omitted it. I have never tasted fresh fenugreek and to make a substitution was unnecessary. There was already lots of flavour.

This reminds me of when I found fresh Black Mission figs at the peak of ripeness. The bewildered produce manager had no idea how one would eat them. I bought a case. They were chopped and added to my farmers’ market loaves. I enjoyed them with a lovely chevre drizzled with local honey. I preserved jam and chutney. That was two years ago.

And then there was the time I found halloumi cheese. I had barely moved to town and was not familiar with anything let alone the standard fare at the grocery stores. I was suitably impressed but that was it. Once. Ditto with angostura bitters. That same Christmas there was an impressive display of angostura bitters. Wish I had bought a few bottles. I have not seen it since.

I looked again at my pilau recipe and it was indeed fenugreek that had been called for. Coincidentally I am making the pilau, this time with brown basmati rice, for a catering gig. Did I dare use the fenugreek? What would it taste like? 

How could I not buy it? I’m sure I’ll never see it again.

Brown Basmati Rice and Lentil Pilau

2 cups cooked brown basmati rice

1/2 cup cooked green lentils

1/2 cup grated carrots

1/2 cup finely chopped fenugreek

1/2 teaspoon ground coriander

1/4 teaspoon each of mustard seeds and cumin seeds

4 curry leaves

2 tablespoons finely chopped shallots

1/4 teaspoon turmeric powder

1 tablespoon raw cashews

2 tablespoons olive oil

salt, to taste

Cook the rice and lentils separately. I cook both of them like I cook pasta, with lots of water. I drain them when they are cooked but still firm and lay a clean tea towel over them to steam for a few minutes.

Heat oil in a wide saute pan on medium heat. Add mustard and cumin seeds. When they begin to pop add the cashews and toast. Add turmeric, curry leaves, coriander and saute for a minute or two. Add shallots and carrots. Saute until tender, about 5 minutes.

Add rice and lentils. Mix thoroughly. Cover and heat on lowest setting for 8 - 10 minutes or they can be placed in a 325F oven in a covered pot for about 20 minutes.

Fenugreek (/ˈfɛnjʉɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semi-arid crop, and its seeds are a common ingredient in dishes from the Indian Subcontinent. (Wikipedia)

It has a green herbaceous flavour with a slight bitterness. It is very mild in this dish. 

Chana Dal with Curried Chicken

I don't remember which came first, the chana dal or the curried chicken. I believe it was the chicken. I am on a mission to use what is in my freezer and I found a bag of chicken legs. I also had a jar of Chatty's Curry Paste. Chatty's Indian Spices has been producing their yummy mixtures in Saskatchewan since 1996. This was the opportunity to try it out. Good pairing, I thought. No recipe here. Just remove the skin from the legs, put in a slow cooker, add jar of curry paste and a cup of water. Cook for 3 hours on low.

My cold room offered up chana dal peas and the menu was set. Chana is a split chickpea. The dal doesn't become as creamy thick as other lentil dals. This recipe is stellar. I like to spoon dal over my rice or scoop it up with a chapati.

An Indian meal is not complete without chapatis. I thought they would be beyond my ability but I tried this recipe. It provides a step by step tutorial and a recipe. I highly recommend it. I remember when I visited my sister while she lived in India. The women in the house laughed at her square chapatis. Well, they might be perfectly round in the tutorial but that is not easily accomplished. However, they still taste good.

I used my hard white spring wheat flour. It made a chapati that was more substantial than using white flour but without the stronger flavour of whole wheat flour made from hard red spring wheat.

Chana Dal

    ¾ cup chana dal

    2 1/2 or 3 cups water

    ¼ tsp turmeric

    2 medium sized tomatoes

    ½ cup chopped onion

    1 inch ginger, finely chopped

    4-5 garlic, finely chopped

    1 green chili, chopped

    ¾ tsp cumin seeds

    ½ tsp red chili powder

    ¼ tsp turmeric powder

    1 tsp coriander powder

    1 or 1.5 tsp kasoori methi  or dried thyme

    2 tbsp butter or ghee

    salt as required

    a few coriander/cilantro leaves for garnishing

    Pick and rinse the dal well.

    Soak the dal for an hour.

    Drain and pressure cook the dal with water and turmeric powder till they are soft and well cooked, about 10 minutes.

    Meanwhile, heat butter or ghee. Add the cumin first and fry for a few seconds. Add the garlic and fry till they become light brown. Now add the onions and fry till they get golden. Add the tomatoes, ginger and green chili.

    Stir and add all the dry spice powders.

    Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.

    Add the kasoori methi and fry for some seconds.

    Pour this mixture on the dal. Stir and simmer for 5-7 minutes till you get medium consistency of the dal. The dal is neither thick nor thin.

    Garnish with chopped coriander leaves and serve the hot with basmati rice or rotis or bread.

 

Saffron Basmati Rice
         by Sunny Anderson

2 cups basmati rice
1 tablespoon olive oil
1 clove garlic, smashed
3 to 4 threads saffron
Pinch of cayenne pepper
3 to 3 1/2 cups chicken stock
1/4 cup almond slivers, toasted
1 teaspoon lemon zest
Salt and freshly ground black pepper

Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

14 Food Goals for 2014

I normally don't make New Year's resolutions. It doesn't make any sense to me to set out a list of things...on January 1...that  I would like to do differently. I make lists like this all year long. Sometimes they result in changes but most often not.

Valerie at A Canadian Foodie has issued this as a challenge in our ongoing Canadian Food Experience project. I am already doing many of these things but sometimes I get lazy or complacent. Time for a tune-up. Check here for a full list of participants.

14 food goals for 2014:

1. Continue to eat LOCALLY produced foods as much as possible.
As much as possible means that I won't be giving up my sea salt, chocolate or coffee any time soon. It means that I will forego seafood on the prairies. It doesn't taste as good so why bother.

2. Be more aware of the SEAFOOD Watch.
I just said that I would forego seafood on the prairies. However, that doesn't account for eating out and temptations at friends' homes. It does not account for the possibility I might find myself by the sea. Who doesn't find shrimp on menus everywhere and at friend's parties. No more shrimp.

3. Less JUNK food.
Restaurant choices are limited in my town so often I just grab a burger or fried chicken when I am starved and in a hurry. I leaned on this a little too often last year. A clean up is required.

4. SCRATCH cooking.
I am already doing this but I want to be sure to continue. I will continue to promote scratch cooking through my blog and writing.

5. Explore VEGETARIAN and be more creative in my vegetarian choices.
One of my sisters has been vegetarian for 35 years. Even though she has access to a vast array of choices, she still lacks a certain creativity in her meals. Don't we all, vegetarian or not.

6. Expand my GARDEN.
The summer is so busy for me. I am a farmers' market vendor and it consumes my time. Last year my garden suffered. I don't want that to happen again this year.

7. Amp up my NUTRIENT intake.
I am aware of the nutrients in foods but rarely make choices based on their nutritional value. The past couple of winters I have suffered more with colds. It is time to make some changes to improve my immune system.

8. Continue to TEST recipes for local super foods...
... like sea buckthorn and haskap. I have tons of these in my freezer. I make jams and jellies but I don't eat jams and jellies very often. It is time to bring them into my everyday menus that do not include desserts. Einkorn and kamut flour are nutritious and I have not taken the time to work with them.

9. Work on BREAD recipes for the farmers' market.
I like providing new things over the summer.

10. Be CREATIVE with the presentation of food.
I like to think I am but I am also falling into a rut in how I present food. This can be seen in my food photography.

11. Focus on SIMPLICITY in meals and recipes. I think this will be a trend this year.

12. EXPAND my circle of food-centric people.

13.  READ books relating to food.

14. SEEK out more wild food. I want to forage for mushrooms and other edible plants indigenous to my area.



My recipes this month will help satisfy Goal #5 - explore vegetarian options. Black rice and amaranth are my two new ingredients. Why would I want to include these two in a vegetarian meal?  (Source: Whole Grains Council)

In 2003, researchers at the University of Guelph in Ontario, Canada found that amaranth can be a rich dietary source of phytosterols, which have cholesterol-lowering properties.  Just a few years later, in 2007, Russian researchers drew from the 1996 study to determine whether or not amaranth would also show benefits for patients with cardiovascular disease (CVD).  Patients who presented with coronary heart disease and hypertension not only showed benefits from the inclusion of amaranth in their diets, researchers also saw a significant decrease in the amounts of total cholesterol, triglycerides, LDL cholesterol. 

In addition, amaranth is a good source of protein containing the essential amino acid lysine which is absent in other grains. It is also naturally gluten-free. 

Black Rice Rivals Blueberries as Antioxidant Source

Scientists working with Zhimin Xu at the Louisiana State University Agricultural Center have found that black rice (sometimes called “forbidden rice”) contains health-promoting antioxidants called anthocyanins, at levels similar to those found in blueberries and blackberries.
August 26, 2010 presentation at the National Meeting of the American Chemical Society, Boston MA

Black Rice Bran Protects Against Inflammation

S.P. Choi and colleagues from Ajou University in Suwon, South Korea tested both black rice bran and brown rice bran for their effectiveness in protecting against skim inflammation. In mouse tests, they found that the black rice bran did suppress dermatitis, but the brown rice bran did not. The scientists suggest that black rice may be a “useful therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.”
Journal of Agricultural and Food Chemistry, August 23, 2010.
 
 

Portabello Mushrooms stuffed with 3 Rice Pilaf

1/2 cup wild rice

1 cup brown basmati rice

1/2 cup black rice

1 small onion, diced

1/2 cup dried cranberries

1/2 cup sliced almonds, toasted

Cook rice in separate pots until tender. Drain and combine in large bowl. Saute onion until clear, add almonds and continue to sauté until they are toasted. Add dried cranberries. Stir and add to cooked rice. Toss to mix.

Prepare mushrooms by removing the stem. The stem can be chopped and added to onions when sautéing, if desired. Remove gills of mushroom. Stuff the cap with the rice mixture. Place on baking sheet and bake in 375F oven for approximately 30 minutes or until tender.

 

Amaranth Tabouli

Tabouli, a mid-eastern salad usually made with bulgur wheat, makes light, refreshing, warm weather fare. I am using amaranth for a new taste.

1 cup amaranth

1 cup parsley, chopped

1/2 cup scallions, chopped

2 tbsp fresh mint

1/2 cup lemon juice

1/4 cup olive oil

2 garlic cloves, pressed

1 tomato, diced

lettuce leaves, whole

Simmer amaranth in 2 cups of salted water for 12-15 minutes. Drain and allow to cool.

Place remaining ingredients except lettuce in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.

Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with more diced tomatoes.

Lamb Biryani

 

It was in the Victorian era, during the British Raj, that Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine. Queen Victoria made it fashionable by having her Indian cook make this food everyday. To this day it is still one of England’s most popular ethnic cuisines.

The word curry is not used in India. It is a general word for the sauces from the subcontinent and refers to light, coloured, spiced sauces on food.

According to the Times of India, biryani is made with the heart and not the mind. The ratio of meat to rice should be half and half. One essential component is that the person who cooks eats last after serving everybody else and that best biryani is at least 5 kg (11 lb.) of ingredients. That is a lot of biryani and the idea is that whatever is left goes to charity. 

The manager of our real estate office where I worked for many years was ethnic Indian. It was always a treat when he made a special biryani for our office potlucks. I am so delighted to have discovered a recipe that I enjoy.

This is also the challenge with The Daring Cooks this month. Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!

Lamb Biryani           

pinch of saffron threads

1/4 c. boiling water 60 mL

2 c. basmati or long grain rice 500 mL           

1 c. ghee or unsalted butter, approximately 250 mL

2 medium sized onions, peeled, cut lengthwise and then sliced paper thin

1/4 c. each unsalted cashews, slivered almonds, pistachios and raisins 60 mL

2 tsp. salt 10 mL

1 tbsp. finely chopped fresh ginger root 15 mL

1 tsp. finely chopped garlic 5 mL

1 tsp. cumin seeds 5 mL

1/4 tsp. ground red pepper, as cayenne 1 mL

2 lb. lean boneless lamb, beef or chicken cut into 1 inch cubes 1 kg/5 cm

4 inch piece of cinnamon stick 20 cm

8 whole cloves

6 whole black peppercorns

1/4 tsp. cardamom seeds 1 mL

1/4 tsp. ground mace 1 mL

1/4 tsp. ground nutmeg 1 mL

1 c. chicken stock 250 mL

1/2 c. plain yogurt combined with 1/2 c. light cream 125 mL/125 mL

Place saffron threads in small bowl with 1/4 c. (60 mL) boiling water and soak until needed.

Bring large pot of salted water to a boil and slowly add rice. After 10 minutes test rice as you would pasta. When rice is al dente, strain and let rest. When well drained it will be light and fluffy.

Heat 1/4 c. (60 mL) butter or ghee in heavy bottomed large pot, saute onions until soft golden brown. Set aside. In same pan, sauté nuts and raisins until lightly browned. Add more butter if necessary. Set aside.

Add ginger, garlic, cumin and cayenne stirring constantly for a minute. Add meat and brown on all sides.  Then add cinnamon, cloves, peppercorns, cardamom seeds, mace, nutmeg. stock and yogurt cream mixture. Reduce heat to low, cover and simmer until meat is tender.

In oven proof serving dish, layer half the rice. Spoon over 2 tbsp. (30 mL) of the saffron water with some of the threads. Then add meat and another layer of rice. Add remainder of saffron and water over the rice. Add layer of sautéed onions. Spoon some of the liquid from meat, pouring slowly down inside of dish. Cover securely, with aluminum foil if necessary.

Bake at 350 F for 20 minutes or until fully heated.

To serve, remove from oven and top with toasted nuts and raisins. In India this dish would be further garnished with small sheets of edible silver leaf. Serves 12-14.

Osso Buco with Risotto Milanese

This meal is a classic. The pairing of the rich tomato based sauce of the veal shank perfectly complements the simplicity of the saffron risotto. It is a meal that both impresses and pleases guests. This is the only time that you will see Risotto Milanese as a side dish.

We enjoyed this with a bottle of NK'MIP Cellars 2009 Merlot, a VQA wine from the Okanagan Valley. It was delicious.

Happy Easter!

Veal Osso Bucco          adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

1 - 2 tbsp. olive oil
2 veal shanks
sea salt
freshly ground black pepper
1/2 c. diced sweet onions
1 large clove garlic, chopped
1/4 tsp. dried oregano
pinch dried thyme
pinch dried rosemary
1 c. homemade beef broth
1 c. San Marzano canned tomatoes with a little of the puree
1/2 c. dry white wine

Heat olive oil in a cast iron Dutch oven. Season the veal shanks with sea salt and freshly ground black pepper and sear on both sides. Remove from pan and set aside.
Saute onions, garlic and herbs until softened. Add wine to deglaze pan scraping up all the tasty bits from the bottom of the pan. Add tomatoes and beef broth. Bring back to a simmer, cover with lid and gently simmer for 1 1/2 - 2 hours. The veal should be 'fall apart' tender.
This can be made the day before or earlier in the day for an easy dinner preparation.

Risotto Milanese

1 tbsp. olive oil
2 tbsp. finely diced shallots
pinch of saffron
approx. 1 c. chicken of pheasant stock
1 c. arborio rice
2 tbsp. grated parmesan cheese

Gently heat olive oil in heavy pan and sweat the shallots. Add rice and stir to coat it completely. Heat stock and add pinch of saffron to hydrate it. Gradually add the stock to the rice. When the stock has been absorbed add more until the rice is cooked. The rice should be cooked but still chewy. Do not overcook. Grate parmesan over and mix. Serve immediately with more parmesan, if desired.

Confit of Duck with Risotto

When you have confit of duck in the refrigerator it is so easy to make a quick and lovely meal.  I paired it with a simple risotto and garnished with pomegranate seeds.  The pomegranate seeds were not only a garnish but added a wonderful fresh flavour to the dish.

Sear the duck skin side down to render out the fat.  And then gently heat until warmed through.  Place atop risotto.

You can find my recipe for confit of duck here.

Duck Confit Risotto

Risotto with my very own duck confit!  I simply browned the confit leg skin side down to render out some fat.  Used that to saute shallots.  Added arborio rice.  Sauteed for a minute.  Added, gradually, morel mushroom stock, water and white wine until tender but chewy.  Grated in some Gran Padano cheese and stirred in the cut up duck confit.  Add a little salad and voila!

I meant to include the link to making your own confit.  I didn't take pictures this time.  I should have because it turned out really well and much prettier than last time.  But here is the link for making confit.

The Daring Cooks Risotto Challenge

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker.  They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

With this challenge, we were required to make out own stock and our own risotto base.

I have made risottos many times over and wanted to challenge myself.  My risotto is a take on the Southern favourite – sweet potatoes.  They are served as a side dish at almost any meal but are a special favourite for Thanksgiving.

I am serving my sweet potato risotto with rack of lamb flavoured with a persillade.  A persillade is a flavouring made with chopped parsley and garlic.  I added lemon zest and panko and olive oil to bind it all together.  I like the panko rather than regular breadcrumbs because it seems to be crispier.

Arancini is another dish made from leftover risotto.  Balls of  cold risotto are dipped in beaten egg and then rolled in breadcrumbs.  They are fried or deep-fried usually, but one could bake them in the oven.  The panko does not absorb much oil so this is my preferred preparation method.

My arancini are a take on the Indian dessert, gulab jaman.  Gulab jaman are sweet balls that are deep fried and served with a sugar syrup.  My syrup for the arancini is made from the sugar syrup that was left after making candied ginger.  I thinned it out with a little water.

Just one little brag...OMG were these arancini delicious!  I would make the sweet potato risotto just so I could make the sweet arancini.  I cooked up all the little balls and put them in the freezer so I could enjoy every last one.  They will be like fresh made if I put them on a baking sheet in the oven for a few minutes.

Rack of  Lamb with Sweet Potato Risotto

For the risotto:

1 c sweet potato, cubed

1 c Arborio rice

½  c mascarpone

¼ c chopped pecans

8 whole pecans

4 T white sugar

¼ c sorghum

¼ c butter

2 t freshly grated ginger

2 c  ginger broth

½ c sugar

Peel and dice the sweet potato into ½ ” cubes.  Steam until just tender.  Melt 1 T butter and add 2T sorghum and 1 T grated fresh ginger.  Toss in the sweet potato cubes.  Saute until just turning brown.   Set aside half of the cooked, cubed sweet potato.  Mash the other half, and set aside for later.

Candy 8 pecan halves as described in note below.

Meanwhile, melt 2 T butter in a saucepan.  Add chopped pecans and 1 T grated fresh ginger.  Saute until the nuts are toasted.  Add 2 T sorghum.  Add the Arborio rice.  Saute for about 2 minutes.

Add ½ c ginger broth.  As the broth is absorbed, add broth a couple of tablespoons at a time until the rice is tender but still toothy.  When the rice is cooked to the right texture, stir in the mascarpone cheese and mashed sweet potato.

Toss with the candied sweet potato and serve.  Garnish with garnished candied pecan halves and strips of candied ginger.

Note:  To make the ginger broth slice 6 tablespoons of fresh ginger and simmer in 3 cups of water for ½ hour.  To candy the pecan halves, melt the sugar in a sauce pan.  When the sugar has melted, add the pecans.  Continue to cook until lightly browned.  Turn onto parchment paper to cool.

For the rack of lamb:

Make a persillade by combining the following in a small bowl:

½ c finely chopped parsley

3 cloves of garlic, finely chopped

1 t lemon zest

¼ c olive oil

1 c dry bread crumbs

Quickly sear two racks of lamb, meat side down, in an ovenproof pan.  When browned, turn over.  Press the persillade onto the meaty portion of both racks.  Put in 450F oven for 15 minutes, for medium.  Remove from oven and tent with tin foil.  Let sit for 10 minutes.

To put it together:

Place a mound of risotto on each plate.  Slice the racks of lamb and place 3 or 4 ribs on each plate.  Garnish with candied pecans and fresh parsley.  Serve immediately.

Sweet Potato Arancini with Ginger Syrup

Chilled sweet potato risotto

3 egg whites

1 c panko

½ t dried ginger

¼ c white sugar

pinch of salt

Ginger Syrup and Candied Ginger:

Thinly slice 1 c fresh ginger.  Gently boil until tender, about 30 minutes.  Add 1 c white sugar.  Continue to boil until the ginger is translucent.  Cool.  Remove the ginger and reserve the syrup.

To make the arancini:

Season the panko bread crumbs with the dried ginger, sugar and salt.  Lightly whip the egg whites. 

Form the chilled risotto into 2” balls and chill for 30 minutes.  Dip each ball into the egg white and roll in bread crumbs.

Fry in 350F oil on all sides until browned.  If you do not have a thermometer, test the oil with a 1” square of bread.  If it browns in 30 seconds, the oil is ready.  Serve in a bowl with the ginger syrup.  Garnish with candied ginger.

Home again...finally!

After 5 days and 3000 miles I am back in Canada.  What a nice feeling to be home!  If it had not been -21C (-5F) I would have bent down and kissed the ground!

Thank you everyone for keeping tabs on me!  I love my blogging friends!  I am so frustrated without reliable internet.   Today I am in Calgary catching up on a few months of mail and errands.  Plus, I have a sister in town having surgery so I am glad to be here to help her out.  On Monday I am back to the little house on the prairie.

New experiences are wonderful but coming home is always exciting.  I don’t know if I have mentioned, but I am homeless at the moment.  I have sold my house in Calgary and now I have the task of finding a new house to call home.

In the meantime, I am living in a friend’s house in Neville, Saskatchewan.  I know, I had never heard of it either until they moved here.  It is in the middle of NOWHERE!  The village has about 10 houses, a post office and one grain elevator.  I am 37 km from a small city.   It is mixed ranching and grain farming in this area.

This is a picture of what I arrived to – freshly fallen snow.  This is the little house I will be living in for the time being.

Hey, I found an advantage to this cold.  Check out this Canadian champagne chiller!  It works really well and it was free!

I have no cell phone service or internet and I have finally figured out the satellite television.  This is quiet!  But I do have television!  Yeah for the Canadian Food Network – Chef Michael Smith is one of my favourite.  And Restaurant Makeover is another favourite program.

I had an overwhelming urge to make cabbage rolls.  This is the recipe from The Joy of Cooking.

Cabbage Rolls           adapted from The Joy of Cooking

Combine in a large bowl:

1 lb. lean ground beef

½ c white rice

1 large egg

½ c breadcrumbs

½ c water

1 carrot, shredded

1 onion, finely chopped

salt and pepper to taste

Bring to a rolling boil in a pot large enough to hold the head of cabbage:

Water to cover the package

1 ½ t salt

With a small sharp knife cut the core out of the cabbage.  Cook in the boiling water for 4 or 5 minutes or until the outer leaves are soft enough to pull off.  Remove the cabbage from the water and remove as many leaves as possible.  Return the cabbage to the boiling water for a few more minutes.  Remove the rest of the leaves.

The cabbage can also be frozen for 24 hours rather than boiling to soften the leaves.

Trim off the back spine of each leaf so it will be supple and can be easily rolled.  With the core end of the leaf near you and the hollow side up, put enough filling to leave a 1 ½ inch space at each end.  Roll firmly and fold in the right end as you roll up.  Tuck the left end into itself, closing the opening.  Repeat until all the filling and leaves are used.

Coarsely chop the leaves that were too small to use and a half onion.  Sauté in olive oil until soft.  Add:

1 28 oz can of plum tomatoes, puréed, cut up or broken

1 c water

2 T brown sugar

Put this sauce in the bottom of the baking dish and place the cabbage rolls on top.  Be sure to fit the rolls in tightly.  If they are not covered in the tomato sauce, add water or stock to cover.  Simmer for 1 ½ hours or bake in a 350F oven for 1 ½ hours.