Archive for the ‘Friends’ Category

Mushroom Risotto

Tuesday, December 27th, 2016

This mushroom risotto was the main dish for Christmas dinner this year. Based on this recipe, I modified it just a bit. I added a lot more mushrooms (probably double and added oyster mushrooms to the mix), added a little smoked Gouda cheese with the Parmesan cheese, and I forgot to get flat leaf parsley. Otherwise, I followed the recipe pretty closely. I did double the original recipe, which turned out to not be necessary because the serving size was pretty generous. The recipe below is not doubled, so it will make about 6 servings. Be sure to allow about an hour for total prep (25) and cooking time (35) and do remember the parsley!

Fresh Shiitake Mushrooms

Fresh Shiitake Mushrooms

Fresh Oyster Mushrooms

Fresh Oyster Mushrooms

Fresh Crimini Mushrooms

Fresh Crimini Mushrooms

Mushroom Risotto

1 tablespoon olive oil
1/2 shallot, minced
about 6 ounces each: fresh shiitake, oyster, and crimini mushrooms, sliced
2 tablespoons butter
1 3/4 cup Arborio rice
1 1/4 cups dry white wine (Pinot Grigio would be a good choice)
3 sprigs fresh thyme
salt & pepper to taste
1 quart hot vegetable stock
3/8 cup freshly grated Parmigiano Reggiano cheese
1/8 cup shredded smoked Gouda cheese (or cut into very small chunks)
1/4 cup chopped fresh flat leaf parsley

Make sure to assemble all of your ingredients before starting. Once you add the liquid to the rice, you’ll need to stir constantly, so have everything ready to go.

Remember to heat the stock and keep it hot and close by for when it’s time to add it! Make sure you’ve got some hot water available, too, in case you need it to finish cooking the rice.

Heat olive oil in a large saucepan over medium-high heat. Add the shallot and cook for about 30 seconds. Add the crimini mushrooms and cook a few minutes, then add the shiitake, cooking a few minutes more. Add the oyster mushrooms last (they’re the most delicate). Stir frequently and cook until the mushrooms just begin to brown. Stir in 2 tablespoons of butter and the Arborio rice. Stir to coat the rice well. Cook over medium heat until the mushrooms are golden brown.

Add the wine and cook until it’s evaporated, stirring constantly. Season with thyme, salt, and pepper.

Reduce heat to medium low and begin adding the hot stock. Add about 1/3 of the stock, stirring until it’s evaporated. Repeat with the remaining stock. Each addition will take about 7 minutes of stirring.

Continue stirring until the rice is tender and the risotto is creamy. You might need to add a little hot water at this step and continue cooking until the rice is tender.

Stir in the cheeses and flat parsley. Serve immediately.

Mushroom Risotto ... warm, creamy, rich, and satisfying!

Mushroom Risotto … warm, creamy, rich, and satisfying!

I hope your holidays have been merry and bright, filled with family, friends, and a heaping dose of joy. Now, let’s get to some cycling – the weather is beautiful out there today. If you’re out and about today in Northern California, be sure to layer up – it is chilly out there!

 

A Little Rain … A Little Party …

Wednesday, November 2nd, 2016

Sunday we had quite the little storm. I grabbed a quick ride in the morning and then came home to cook for a housewarming party (finally!)

Sunday morning, October 30th, near Pena Adobe Park.

Sunday morning, October 30th, near Pena Adobe Park.

A few friends came over on Sunday for a housewarming party. We had a fabulous meal.

Lynda brought some yummy mushroom brie and crackers.

Lynda brought some yummy mushroom brie and crackers.

Herbed Chevre and Smoked Gouda.

Herbed Chevre and Smoked Gouda.

The Herbed Chevre is a quick and relatively inexpensive way to “dress up” a plain Chevre. Simply take your favorite plain Chevre cheese, let it come to room temperature. Mix in some chopped fresh herbs (dried will do in a pinch), a couple of splashes of good extra virgin olive oil, and mix until smooth.

Stuffed Mushrooms

Stuffed Crimini Mushrooms

The Stuffed Mushrooms are quick and easy, too. Here’s the recipe. I modified the filling a little bit – the filling was simply light cream cheese, Parmesan cheese, and a few grinds of Trader Joe’s South African Smoke Seasoning Blend (paprika flakes, sea salt, garlic, basil).

One friend brought a beautiful Corn & Shrimp Chowder, which I heard was fabulous. It had bell peppers in it, so I couldn’t eat it. What’s funny is that the soup that I made had peas in it, so he couldn’t eat my chicken soup!

Marsh's Corn & Shrimp Chowder

Marsh’s Corn & Shrimp Chowder

Chicken & Vegetable Soup

Chicken & Vegetable Soup

Another friend made Pork Tenderloins with a Bourbon-Maple-Molasses glaze that was fantastic.

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Rick’s Pork Tenderloin with Bourbon-Maple-Molasses glaze.

Of course there was salad …

Mixed Greens with Fresh Fuyu Persimmons, Pomegranate, Feta Cheese, and a light and refreshing Citrus Vinaigrette.

Mixed Greens with Fresh Fuyu Persimmons, Pomegranate, Feta Cheese, and a light and refreshing Citrus Vinaigrette.

… and what is a party without dessert?

Tartlets: Fresh Lemon Curd and Caramel, Macadamia & Chocolate Tartlets.

Tartlets: Fresh Lemon Curd and Caramel, Macadamia & Chocolate.

The Lemon Curd recipe can be found here. I used pre-made tartlet shells … a little “semi-homemade” time-saving trick. I also cheated a bit with the caramel. I used Trader Joe’s Flue de Sel Caramel Sauce. This is my go-to caramel sauce.

Here’s wishing you a wonderful day. If you get the chance, would you please ride a few miles for me today? I’ve got to run to work now.