Saturday, January 23, 2016
Blast from the past...risotto
The last time I blogged about risotto was six years ago, which sounds about right in terms of when I might last have made this dish. Yesterday, I had a small amount of leftover pork belly, chorizo and chicken broth to use up, so I returned to my favourite "everything but the kitchen sink" recipe. This version also incorporated an onion, peas, carrots, white wine and saffron.
I was too heavy-handed with the wine, but the risotto turned out fairly well, just the same, and it made excellent arancini today (which, strangely, didn't taste of wine at all).
In related news, today's trip to McEwan (my first visit to the full location!) provided me with the opportunity to purchase carnaroli rice (which I haven't had on-hand in many, many years) and dried ancho chiles.
Wednesday, January 13, 2016
New York-style homemade bagels!
They may not be the prettiest creations, but they are delicious! When making these yesterday, I followed this recipe for New York style bagels, and dropped these in just-under boiling water with a teaspoon of baking soda added to it.
If the difference in flavour and texture between these and the kind of bagels I'm used to is at all indicative of the difference between New York and Montreal bagels, I can safely say I prefer these, airier, less sweet bagels. They were a big hit around here; out of the eight I made yesterday, one remains.
They may not be the prettiest creations, but they are delicious! When making these yesterday, I followed this recipe for New York style bagels, and dropped these in just-under boiling water with a teaspoon of baking soda added to it.
If the difference in flavour and texture between these and the kind of bagels I'm used to is at all indicative of the difference between New York and Montreal bagels, I can safely say I prefer these, airier, less sweet bagels. They were a big hit around here; out of the eight I made yesterday, one remains.
Monday, January 11, 2016
Homemade sushi!
It's been years since the last time I made sushi for myself. When I realized last week that I could make a Seattle roll with vegan cream cheese (the soy-free kind, these days), I got to planning. Today I made the first of about three(!) days worth of rolls, using sushi rice (about 1 cup cooked, for two rolls), seasoned rice vinegar (1 tbsp.), a bit of extra salt to taste, nori sheets, smoked salmon, English cucumber, avocado and Daiya cream cheese.
Sadly, the vegan cream cheese was a misstep: it was sweet enough to throw off the balance of the rest of the ingredients. It looks like I'll be having cream cheese free rolls 'til Thursday's lunch and finding a way to otherwise use up the Daiya product (which I suspect would go well on a bagel).
It's been years since the last time I made sushi for myself. When I realized last week that I could make a Seattle roll with vegan cream cheese (the soy-free kind, these days), I got to planning. Today I made the first of about three(!) days worth of rolls, using sushi rice (about 1 cup cooked, for two rolls), seasoned rice vinegar (1 tbsp.), a bit of extra salt to taste, nori sheets, smoked salmon, English cucumber, avocado and Daiya cream cheese.
Sadly, the vegan cream cheese was a misstep: it was sweet enough to throw off the balance of the rest of the ingredients. It looks like I'll be having cream cheese free rolls 'til Thursday's lunch and finding a way to otherwise use up the Daiya product (which I suspect would go well on a bagel).
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