Jerry's Thoughts, Musings, and Rants!

Shrimp Risotto with Sugar Snap Peas

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. This week's host will be Kel from Green Olive Tree - be sure to pop by to see what other bloggers have come up with.

Let me be the first to state that this was a complex recipe, involving multiple steps. I found that with all complex recipes if you break it into parts it isn't overwhelming. At first I was put off at the concept of making a shrimp stock but in the end that challenge was a non-event.

One of the most fascinating things about this recipe was the complex intermingling of flavours - the shrimp, the hint of mint, and the spice from the chili pepper. It might sounds as if the combination wouldn't work but together it did. I guess the principle is similar to the one the underpins Thai food.

Shrimp Risotto with Sugar Snap Peas

3/4 lb. sugar snap peas, trimmed; trimmings reserved
1-1/2 lb. large shrimp (31 to 40 per pound), shelled and deveined; shells reserved
1 medium leek (white and green parts), coarsely chopped and thoroughly rinse
1 large onion, chopped and divided in half
1-1/2 cups dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris)
4 Tbs. extra-virgin olive oil, divided in half
1-1/2 cups arborio rice
Grated zest and juice of 1-lemon, both divided in half
2 tsp. chile paste, divided in half, or a pinch dried red chile flakes
2 cloves garlic, minced
Freshly ground black pepper
2 Tbs. very finely sliced fresh mint

Bring a pot of well-salted water to a boil and add the peas. Boil just until they change color, 20 to 30 seconds. Drain and refresh with cold water. Set aside

Make the shrimp stock:

In a large saucepan, combine the shrimp shells with the sugar snap trimmings, chopped leek, half of the chopped onion, and 1 cup of the wine. Add 2 quarts water, bring to a boil, and simmer uncovered for 30 minutes. Strain, pressing on the solids, and return the liquid to the pan, keeping the heat low. You should have about 6-1/2 cups of stock.

Risotto:

In a large, heavy saucepan or Dutch oven, heat half of the olive oil over medium high. Add the rice, the remaining onion, half of the lemon zest, half of the chile paste, all the garlic, and 1 tsp. salt. Cook, stirring, until the rice grains are thoroughly coated and very lightly toasted, 3 to 5 minutes. Add the remaining 1/2 cup wine. When the wine has evaporated, add 1-1/2 cups of the shrimp stock, stirring frequently and keeping the liquid at a simmer. When the stock is absorbed, add another 1-1/2 cups, stirring frequently. Continue stirring and adding stock in this manner until the rice is al dente, about 20 minutes (stir in the blanched sugar snaps at 15 minutes). When the risotto is done, set it aside.

Set a sauté pan over medium high heat; add the remaining 2 Tbs. oil. When the pan is hot, add the remaining chile paste. Sauté about 1 minute. Add the shrimp, season with salt and pepper, and sauté just until the shrimp turn pink, 2 to 3 minutes. Remove the pan from the heat and stir in half of the lemon juice. Loosen the risotto with some stock if needed and fold in half of the mint and the remaining lemon zest and juice. Adjust the seasonings, adding more lemon juice if you like. Divide the risotto among four plates, top with the shrimp and with the remaining mint. Serve immediately.

This recipe originally appeared in Fine Cooking # 51, p 64

Peas belong to the vegetable family known as legumes whose plants produce pods with enclosed seeds. Legumes are protein-rich, low fat, nutritional additions to almost any meal, and peas are certainly no exception. In fact only lima beans are a better vegetable source of protein than peas. To me, there is nothing better than fresh peas stripped from their pods, boiled quickly and then tossed with some sweet butter and salt; they are sweet, tender and delicious, and so very nutritious.

Snow peas and snap peas should have good color, lighter for snow peas, and darker for sugar snap peas. They should also exhibit a firm crispness. The ideal size for snow peas is about 3 inches long and about ¾ inch wide and they should be flat with a fairly shiny appearance. Sugar snap peas are a little smaller, perhaps 2½ to 3 inches in length. They should also have a plump, snug pod encasing the peas inside. Snow and sugar peas have a somewhat longer shelf life than green peas, up to three days when kept refrigerated unwashed, in plastic bags.

Sugar snap peas have strings, but whether or not they are removed is a personal choice or habit, not an obligation. The only thing that you may want to remove if the growers did not, is the calyx or cap at one end. Try boiling snap peas for about 3 minutes and refreshing them in ice water to set their bright color, and then use them in a stir-fry with other vegetables. They can also be cooked on their own with butter and herbs or put into cold preparations like pasta salads. You can also prepare peas by blanching them for no more than a minute in boiling water. Drain them and cool them promptly in cold water, and they are ready to be added to salads and pasta dishes.

Arancini or Suppli . . . .?

When we were in Italy one of our favourite treats were fried rice balls. We had them numerous times - in Rome, Tuscany, and again in Venice.

We discovered that arancini are a typical specialty of Sicilian cuisine, yet we were no where near Sicily. I suspect that frugal Italians, not wanting to waste good food, copped the idea and local varietals evolved from there.  The Sicilian arancini are fried or, less commonly, baked rice balls, having a diameter of 8-10 cm, filled usually with ragù (meat sauce), but also with tomato sauce, mozzarella, peas, and other things. On the outside they are simply breadcrumbs. There are a number of local variants, different in both fillings and shapes.

In northern Italian cuisine, supplì are similar, but typically are smaller, have fewer vegetables, use sauce, and the rice used is generally leftover risotto rather than specially made.

We discovered that there are many different styles and preparation techniques; sometimes they were called arancini and sometimes suppli. To be honest, we couldn't have cared less about what they were called so long as we had some!

You may be like me and not have a supply of leftover risotto laying about just waiting to be wrapped about bits of cheese, breaded, fried, and enjoyed. In that case I strong suggest this recipe which was shared by Mary (Rome Addict) from the slowtravel message boards. I've made these a few times now and it was a pleasure to tell Mary how much I enjoyed her recipe when I met her last October at Palma's party.

Coat the bottom of a large deep frying pan with about 1/4 cup olive oil.

1 and 1/2 cups arborio rice
3 medium shallots (about the size of a chestnut) finely chopped.
2 cloves garlic finely chopped

Heat the oil and lightly fry the garlic and shallots until soft. Add the rice and fry for 3-5 minutes stirring constantly. The rice will be coated with oil and start to change color from translucent to milky white. Add 3 cups of chicken stock and 8-10 threads of saffron.

Stirring often, start to simmer. When the liquid has mostly evaporated (don't let the pan go dry) add 1 cup dry white wine and another cup of stock. Continue adding stock as needed until the rice is just slightly al dente. Then start to cook off the liquid. You want to end up with cooked rice and no liquid.

After the liquid is cooked off add 1 cup finely grated Parmigiano cheese and stir in. The rice should be quite sticky. When the rice is totally cool add 2 beaten eggs and mix vigorously. If it is runny add bread crumbs until it becomes dryer again.

1 ball fresh mozzarella cut into 1/2 inch squares.

Take about 1 to 1 1/2 tablespoon of the rice mixture and in the cupped palm of your hand spread it out. Add one cube of mozzarella. Wrap the rice around the cheese cube. Should be about 1/2 inch of rice all around the cheese cube. Add more rice if necessary to get good coverage all around the cheese. Shouldn't be any thin spots but you also don't want something the size of a softball. Press it together fairly firmly (think of it as making a risotto mini snow ball). It should be tight enough to toss without falling apart in the air (although I wouldn't suggest throwing one at your loved ones as a 'test', Lord knows I would never attempt something like that, no I would not).

Roll your risotto balls in bread crumbs and set aside. In a fresh pan heat at least 2 inches of peanut oil to 350 - 375 degrees. Gently place the risotto balls into the hot fat. Cook turning over a couple of times until deep golden brown. Remove from fat and drain well. Eat hot.

You can freeze the balls before deep frying. This makes this a great party appetizer. Just thaw and deep fry.

Roasted Butternut Squash Risotto with Cornmeal Encrusted Shrimp

a shameless self-promotion . . .

One of our photos from Italy has been entered in a photo contest.

Our photo is currently number 17 out of 429 photos.

You can vote by clicking here

Remember a 10 is good!

Feel free to e-mail the link to friends and loved ones!

*smile*

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This is my entry for this week's Weekend Herb Blogging round up. The host for this weeks round up is Vanessa from 'What geeks eat . . .'. The blogging event was started by Kalyn from Kalyn's Kitchen.

WOW

Paul cooks one night a week and while he isn't a confident cook he tends to select recipes which are complex. This is a good example. The risotto is made with roasted butternut squash and fresh thyme. The shrimp is marinated, dredged in cormeal and fried. There were multiple steps and a fair bit of time involved. The taste - WOW!

Did I say that it was amazing?

Did I?

This recipe was orginally from the October 2007 Bon Appetit magazine. The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

Makes 6 first-course servings or 4 main-course servings

1 1 3/4- to 2-pound butternut squash

24 uncooked large shrimp (about 1 1/4 pounds), peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped

1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

5 cups low-salt chicken broth
1 1/2 cups chopped onion
4 teaspoons finely chopped fresh thyme, divided
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine

Vegetable oil (for frying)

1/2 cup freshly grated P armesan cheese

Preheatoven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place shrimp, 1 1/2 tablespoons olive oil, and 3 smashed garlic cloves in large resealable plastic bag; turn to coat. Chill 2 to 3 hours, turning bag occasionally.

Stir cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.

Preheat oven to 200°F. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot. Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and cook until beginning to brown, stirring often, about 5 minutes. Add chopped garlic and 2 teaspoons thyme; stir 1 minute. Add rice and stir 1 minute. Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes.

Meanwhile, add enough vegetable oil to heavy large skillet to reach depth of 1/4 inch. Heat oil over high heat. Working in 2 batches, fry shrimp until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to paper-towel-lined baking sheet and place in oven to keep warm.

Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper.

Divide risotto among bowls. Top with shrimp and serve.

One of the defining features of this dish was the thyme - one of my favourite herbs.

Thyme (Thymus) Pronounced ˈtīm also ˈthīm (source - Merriam-Webster & Encyclopedia Britannica) is a genus of about 350 species of aromatic perennial herbaceous plants and sub-shrubs to 40 cm tall, in the family Lamiaceae and native to Europe, North Africa and Asia. A number of species have different chemotypes. The stems tend to be narrow or even wiry; the leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4-20 mm long. The flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed, and the lower cleft; the corolla is tubular, 4-10 mm long, and white, pink or purple.

Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round.

Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. If the recipe does not specify fresh or dried, assume that it means fresh.

Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.

Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped.

Thyme retains its flavour on drying better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. Assuming a 4" sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. The dried equivalent is 1:3, so substitute 1 teaspoon of dried or ¾ tsp of ground thyme for 6 small sprigs.

As with bay, thyme is slow to release its flavours so it is usually added early in the cooking process.

The essential oil of common thyme (Thymus vulgaris) is made up of 20-55% thymol. Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics, it was used to medicate bandages. It has also been shown to be effective against the fungus that commonly infects toenails.

A tea made by infusing the herb in water can be used for cough and bronchitis.Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day.The inflammation will normally disappear in 2 - 5 days. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.

In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby. Its oxytocin-like effect causes uterine contractions and more rapid delivery of the placenta but this was said by Sheila Kitzinger to cause an increased prevalence of retained placenta.

Turkey Jambalaya

Shameless self-promotion . . .

One of our photos from Italy has been entered in a photo contest. We are currently 19 out of 321 photos. You can vote by clicking here.

Remember a 10 is good!

*smile*

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It is only three weeks until Thanksgiving. In preparation for an orgy of turkey eating (and the fact that I ordered at 15 lb turkey and there will only be 6 for dinner) I am busy looking for recipes which use leftover turkey. This one looked interesting PLUS it was low-fat.

Andouille sausage adds a kick to this colorful post-Thanksgiving twist on the Cajun classic from Louisiana. Unfortuanely it was impossible (well I gave up after two stores) to find the Andouille sausage so we decided to use chorizo. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor.


1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup uncooked long-grain rice
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups shredded cooked turkey
6 ounces andouille sausage, chopped
2 tablespoons sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Yield: 8 servings (serving size: 1 cup)

CALORIES 249 (27% from fat); FAT 7.6g (sat 2.4g,mono 3.4g,poly 1.3g); PROTEIN 17.3g; CHOLESTEROL 42mg; CALCIUM 37mg; SODIUM 523mg; FIBER 2.7g; IRON 2.7mg; CARBOHYDRATE 27.4g

Cooking Light, NOVEMBER 2001

Risotto ai Funghi, Piselli, a Salsiccia

I have been away from my PC for a few days so there haven't been any posts. Three times a year we bring all of our local leaders in and hold information/governance meetings so needless to say I have been quite busy.

Anyway, today's offering is neither rant, blather, or observation, but one of our favourite risotto recipes. There is considerably debate amongst Italians as to whether or not a risotto should be stirred. I have no interest in igniting that debate nor even in entering it; I followed the recipe as printed and stirred it. The end result was wonderful.

Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)

The secret to making risotto is to cook it slowly, stir it often and add as much liquid as the rice requires. Since the pot will need almost constant stirring, have all of the ingredients ready in advance and be prepared to devote your undivided attention to cooking the rice. The texture and flavor are best when the risotto has been carefully made and is served fresh from the stove.

Soft, creamy risotto usually is served as a first course, followed by meat or fish. Top this risotto with shavings of Parmigiano-Reggiano cheese and serve with Barbera, a red wine from the Piedmont region that complements the mushrooms and sausages.

6 cups low-sodium chicken stock
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. Italian pork sausages, casings removed and meat chopped
1/2 lb. white button mushrooms, brushed clean and sliced
2 cups medium-grain rice, such as Arborio, Vialone Nano or Carnaroli
1/2 cup dry white wine
1/2 cup shelled peas (fresh or frozen)
Salt and freshly ground pepper, to taste
1/3 cup grated Parmigiano-Reggiano cheese

Pour the stock into a saucepan and bring just to a simmer.

In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the sausages and cook, stirring frequently with a wooden spoon to break up the lumps, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the peas and season with salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the stock or you may need more. If more liquid is required, use hot water.

Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter and the cheese. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Savoring Series,Savoring Italy,by Michele Scicolone (Time-Life Books, 1999).

Cilantro Rice with Chicken

I arrived back home today from work and Paul had planned dinner for tonight and tomorrow night. Tonight he was making one of his favourites form the Cooking Light Magazine: Cilantro Rice with Chicken. For this recipe a sauce of fresh cilantro, green onions, ginger, and garlic is stirred into the cooked rice to give it intense fragrance and flavor. Shiitake mushrooms add an earthy, smoky flavor. We have had this a few times and really enjoy the flavours. There are those who do not like cilantro - we do not fit into that category - we love it so much that we even add it into salads!

Rice:
1 tablespoon olive oil
2 cups quartered shiitake mushroom caps (about 6 ounces)
1/4 cup chopped green onion bottoms
1 (1/2-inch) piece peeled fresh ginger
1 garlic clove, crushed
2 cups uncooked long-grain rice
2 teaspoons ground cumin
6 skinless, boneless chicken thighs (about 1 3/4 pounds), cut into bite-sized pieces
3 cups fat-free, less-sodium chicken broth

Sauce:
2 cups loosely packed cilantro leaves
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped green onion tops
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon kosher salt
1 garlic clove, peeled

Topping:
1 teaspoon olive oil
2 cups grape or cherry tomatoes, halved
2 tablespoons chopped green onion tops
Cilantro sprigs (optional)

Preheat oven to 350°.

Yield: 8 servings (serving size: about 1 cup rice mixture and about 1/4 cup tomato topping)

CALORIES 339 (18% from fat); FAT 6.8g (sat 1.4g,mono 3g,poly 1.3g); PROTEIN 25.3g; CHOLESTEROL 82mg; CALCIUM 44mg; SODIUM 416mg; FIBER 1.8g; IRON 3.9mg; CARBOHYDRATE 41.5g

Cooking Light, MARCH 2002

To prepare rice, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms, green onion bottoms, ginger piece, and crushed garlic; cook 5 minutes, stirring frequently. Stir in rice, cumin, and chicken; cook 1 minute. Stir in broth; bring to a boil. Cover and bake at 350° for 25 minutes. Remove from oven; let stand, covered, for 10 minutes.

To prepare sauce, place cilantro and next 5 ingredients (cilantro through peeled garlic clove) in a food processor or blender; process until smooth. Stir into rice mixture. Discard ginger piece.

To prepare topping, heat 1 teaspoon oil in a medium skillet over medium-low heat. Add tomatoes; cook 2 minutes. Stir in 2 tablespoons green onion tops. Place rice mixture in a large bowl; spoon tomato topping over rice. Garnish with cilantro sprigs, if desired.

Risotto Milanese

I had not made risotto until a few years ago because I thought it was complicated. Nothing could be further form the truth. The difficulty with it is that it requires regular attention - it isn't like some dishes where you can dump everything in a pot and ignore it for a few hours. If I am serving it as a side dish I make sure that everything else is close to being done and then I make the risotto.

This is a saffron risotto which goes very well with Osso Buco, which is exactly what we served it with. It was great. the recipe was originally out of Gourmet magazine but we tweaked it a bit.

3 1/2 cups chicken broth
1/2 cup white wine
1 small onion
3 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/4 cup freshly grated Parmesan
1/4 teaspoon crumbled saffron threads

In a saucepan bring broth to a simmer and keep at a bare simmer.

Add the saffron to the white wine and heat (we just nuked it for a minute in the microwave - this releases the colour and flavour from the saffron).

Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add the wine and saffron mixture, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in Parmesan, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.

Here Paul is cooking the risotto. Notice he is wearing the apon we got when we took our cooking class with Judy in Florence! if you're in Italy and you love to cook then you should NOT miss this class!