in passing, a recipe
Jan. 29th, 2005 07:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanA truth: the amount of feline insanity in the morning is often directly proportional to how much you really don't want to crawl out of bed. But the Cats Know Best, as there's work waiting for me on the table. And so, the furred sharks appeased, I am back to it.
And, for those wondering what I'm doing when I'm not up to my ears in work:
Pistachio Pig Risotto
Coat ¾ pound pork rib with olive oil. Blend ¼ cup grated parmesan cheese, ¼ cup pistachio nuts, ground into coarse dust, and add to pork. Toss until well-coated. Grill until browned (or you set off the smoke detectors), then bake in 350 oven until just barely pink in the very center.
Serve over pistachio-saffron risotto, sugar-snap peas in ginger sauce, and [just a suggestion] the white wine* used in the risotto, so you have a nice link of flavors throughout the meal.
Serves two, with some left over.
* in our case, a Ferrari-Carano Reserve chardonnay, which had a nice soft but not cloying butteriness to it that complimented but didn't overwhelm. Normaly I'd probably suggest a sauv blanc, instead.
And, for those wondering what I'm doing when I'm not up to my ears in work:
Pistachio Pig Risotto
Coat ¾ pound pork rib with olive oil. Blend ¼ cup grated parmesan cheese, ¼ cup pistachio nuts, ground into coarse dust, and add to pork. Toss until well-coated. Grill until browned (or you set off the smoke detectors), then bake in 350 oven until just barely pink in the very center.
Serve over pistachio-saffron risotto, sugar-snap peas in ginger sauce, and [just a suggestion] the white wine* used in the risotto, so you have a nice link of flavors throughout the meal.
Serves two, with some left over.
* in our case, a Ferrari-Carano Reserve chardonnay, which had a nice soft but not cloying butteriness to it that complimented but didn't overwhelm. Normaly I'd probably suggest a sauv blanc, instead.
