kitchen update, revision update

[lagilman]

So, last night ended being about red wine risotto with beef and pignoli, with parmesan shavings, since I had everything to-hand aready.

In the future I'd probably toast the pignoli before adding it, but otherwise...yeah, this one worked well.

The 1998 Barolo served with probably helped.

Nice dinner. Now I get to take my entire printed manuscript of BLOOD FROM STONE off into a corner and tear through it with red pencil and blue highligher and a lot, I say a LOT of caffeine. Expect me when you see me.


beef: 1/2 lb flat iron steak, marinated with garlic-rosemary infused oil and red wine vinegar, quick-grilled over a high flame and set aside.

risotto: Brown 1/4 onion in more of the infused oil and some butter, then add 1 cup of long-grain rice. Cook together, stirring constantly, 2 minute. Add in alternating pours 1 cup of beef broth and 1/2 cup red wine slowly, allowing the rice to absorb all the liquid before adding more. While the rice cooks, slice the beef. When the rice is moist but not wet, add a handful of pignoli and the beef, and a sprinkle of white pepper, turn off the heat, and allow to steam-cook for several more minutes. Shave several curls of parmesan on top, and serve immediately. Serves 2.

Comments

[neutronjockey.livejournal.com]

Alright, alright, so the girl's got mad cookin' skilz.

[smoemeth.livejournal.com]

Mmmmmm, that sounds good. And something I might actually be able to do!

(Which reminds me ... *how* did you manage to cook in such a dark kitchen in NH??? We bought a bunch of little lights at IKEA that we're going to install under the cabinets and stick to the tile above the stove. I'm no gourmet, but I gotta be able to see what's going on in my pans!!)

[lagilman]

Pffffft. That was satisfying to make on several levels but hardly qualifying of mad skilz. I'm still testing out the new kitchen -- once I'm comfortable there, then we'll see what it can do when pushed...

[lagilman]

The trick with risotto is to make sure the grains are properly prepared before you start adding the liquids, so you get the proper match of creamy and bite. Other than that, it's pretty easy, if time-consuming.

As to the kitchen situation -- yeah, the overhead light isn't quite enough lighting. I tend to work better in dimly-lit situations (I have moderate light sensitivity -- too bright and it triggers a migraine) but there were days it was a real annoyance, especially if it was overcast outside.

You also might want to check the light control unit, as it sometimes 'slips' down to 90% instead of 100...

[neutronjockey.livejournal.com]

Careful, freelancers are supposed to be eating Ramen noodles--- if word gets out...

[allaboutm-e.livejournal.com]

Num -- except no onion in my portion, please... :)