Ah, the last post of 2008. See you, 2008! There were a few really good things about this year, a few really annoying things, and a few things things that mostly stayed the same. What will 2009 bring? Well, hopefully more of really good things! Already, I am looking forward to Ashland/California in May and Montana in August. But most definitely, 2009 will bring more risotto!
This was influenced by a risotto recipe in the cookbook, Big Night In. But mainly, that’s just the prosecco part. My seafood here was about 1 pound of shrimp and 1/2 a pound of cubed, cooked halibut. But you could totally skip the halibut — I just added it because I had 2 small, frozen halibut steaks in the fridge that I wanted to use. I cubed and cooked it first, because I wanted a little crusty, cooked goodness on the fish surface.
Risotto recipe is first, quick seafood stock recipe follows.
Seafood Risotto with Prosecco
This will feed about 4-5 people
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cups arborio rice
1/2 cup prosecco (or champagne)
6 – 7 cups seafood stock (see below)
1 lb raw shrimp (shells, used for stock and . . . → Read More: Happy New Year’s Eve! Seafood Risotto with Prosecco
Happy Holidays! I hope everyone had nice meals, presents and what-not. We did. On Christmas we had Beef Wellingtons — thank you cow, again, you were delicious!, this awesome cauliflower gratin and some braised brussels sprouts. Our snow is almost melted now, which is good as I really need to go to work Monday!
Okay, so the cauliflower recipe is based on one by Bobby Flay, but I changed some stuff. Also, our head of cauliflower was on the small side. Adjust amounts as needed for your amount of cauliflower.
Cauliflower Goat Cheese Gratin
Adapted from Bobby Flay
1 head cauliflower, cut into florets
1/2 cup heavy cream
1 clove garlic, peeled, cut in half
1/2 tsp lemon zest
1 cup Monterey Jack cheese, coarsely grated
1/2 cup grated Parmesan
2 green onion, chopped
3 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper
Preheat oven to 425 degrees F. Add the cream to a small pot with the garlic and bring to a simmer. Turn off heat and let the cream infuse and cool for about 15 minutes.
Toss the cauliflower, Monterey Jack, parmesan, green onion and lemon zest in a shallow casserole dish. Season with salt and pepper. Strain the cream over . . . → Read More: Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!
We’re getting the promised snow. Winter-Arctic-Blasta-Pooloza! We ventured out to the closest fancy store (Zupans beat New Seasons by about 5 blocks each way) to get Pork Tenderloin and Brussels sprouts for dinner…
I think this is SE 32nd Ave a couple of blocks from our house
Snow blowing off a roof by SE Belmont
Me, snow, colorful, Belmont-y house
Off of SE Hawthorne
jwa walking…in snow
More snow, . . . → Read More: Winter! Snow! Portland! Pork Tenderloin!
No market this Saturday because of the STOOPID SNOW!!@!@
More info at . . . → Read More: Portland Farmer’s Market for 12/20 — Cancelled
This was such a great meal. Plus, it’s fish, olive oil and broccoli rabe so it’s even healthy!
Honestly, I was a little skeptical about: 1. poaching in olive oil and 2. the broccoli rabe not being bitter. But both issues were non-issues, actually. The fish was flaky and wonderful and the pesto was just delicious. I’ve made two batches of pesto so far — jwa likes to eat it on crackers.
Olive Oil Poached Halibut
Adapted from Gourmet Magazine — this is a halved version of the original recipe
2 (6-8 ounce) Halibut fillets
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp capers (preferably in salt), rinsed
1 lemon large lemons, thinly sliced crosswise
2 tbsp fresh flat-leaf parsley leaves or tarragon leaves (I used tarragon)
1 cup extra-virgin olive oil
Preheat oven to 250 degrees F. Pat the fish dry. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.
Arrange half of lemon slices in 1 layer in a small baking dish and arrange fish fillets in a single layer over the lemon slices. Top with the capers, remaining lemon slices, and half the parsley or . . . → Read More: Olive Oil Poached Halibut with Broccoli Rabe Pesto