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labelleizzy: (food&wine)
Wednesday, October 15th, 2008 07:47 pm
Imagine mac-n-cheese. Remember when you were a kid, you had a comfort food?
Mac-n-cheese was a common one, or some variation thereof... (my mom's tuna casserole, mmm cheesy goodness.)

so now imagine you're grown up,
and y'know, you like some spices with your meal,
and a decent glass of wine,
but you're lazy.

So you throw some rotini pasta in the pan, boil it up,
go get some thyme from the plant in your backyard,
pour a glass of Bogle Old Vine Zinfandel,
(now the pasta's about done)
scoop pasta out of pan into a bowl with a triple-pinch of thyme, some cracked pepper and garlic salt,
and because you're really lazy, use the slotted spoon to cut some butter into the bowl,
(keep stirring while the pasta's still hot)
cut a bit of cream cheese in there
(keep stirring)
and go sit down on the couch with candles lit, your glass of wine, and your damn laptop, because you're going to brag about it on your Livejournal.

HAH!

(cos DAY-UM, this is some fine dinner I got me here!)
(sips wine)
labelleizzy: (food&wine)
Tuesday, September 9th, 2008 09:39 pm
for my future reference. I CAN make risotto with out Jeff in the house helping. W00+!

Tonight's Ingredients:

Butter, 2 dollops (administered separately)
one small fresh jalapeno, finely diced with seeds
one med yellow onion, diced
one portobello mushroom, randomly chopped =)
2 cups arborio rice.
2 cups white wine (TJ's Honey Moon Viognier, tasty!)
4 cups TJ's chicken broth (used the whole carton)
handful of dried oregano, crumbled
handful of dried parsley, crumbled,
handful of fresh basil
double handsfull of Pecorino Romano /Parmesan blend, or to taste

You need a 12" fry pan and an 8 cup pot for boiling the broth.

(Prep work of dicing already complete)
Start the wine and the broth on boiling in the sauce pan. Start butter dollop one melting in the frypan.
add jalapeno, & onion to fry pan till onions are translucent. add portobello.
Remove veggies from pan to a bowl, second dollop butter into fry pan, add the 2 c. arborio rice. Saute on med. heat till grains start to become translucent. By this time the broth/wine should be boiling. Turn it off. Ladle about 1/2 cup of broth into the frypan with the rice. Stir till mostly evaporated/absorbed.
Lather rinse repeat till half your broth is gone. Add the veggies back in, crumble the oregano and parsley in, new ladle of broth, mix thoroughly. Taste rice from time to time to check on desired done-ness.
Just before you add the last bit of broth, ready your parmesan/romano blend. bung in the broth, stir, add the basil, stir, add the cheese, stir till it's not wet, turn off the gas. Let it hang out for a couple minutes, bung a whole bunch of it in a bowl, pour the rest of the viognier to enjoy with your dinner, and, of course...

blog about it on Livejournal.

heh.