If you read my first risotto post, you'll know that I think everyone should learn how to make risotto because well, its not difficult at all! It takes a bit of time, yes, but its definitely not rocket science. Hell, I even think that with the right cooking utensils, some close supervision and a better kitchen, even my mother could make risotto. And that speaks volumes!
Also, you may have noticed that I don't blog about just the main course for dinner. Why? Well, because I can usually figure out what to do with the chicken, steak, pork, ground beef on my own, but the side dishes are where I'll sit there and flip through my recipes trying to figure out what to make for sometimes 30 minutes. So, I like to be a well rounded blogger and include the side dishes. Does it make the blog longer, sure, but at least you get an idea of an entire meal instead of just 'cream cheese chicken' because really, what does one serve with cream cheese chicken?
Pan Seared Scallops
Source: google and allrecipes.com reviews Servings: 2-4
Ingredients:
1 lb. bay scallops
sea salt
1 tbs unsalted butter
1 tsp olive oil
Directions:
1. Rinse the scallops in cold water. Scallops are usually packed in an ingredient that keeps them white. You want to wash that off.
2. Put scallops on a paper plate and pat dry with a paper towel.
3. Season liberally with salt.
4. Add olive oil and butter to a pan (unsalted works best, but if you don't have it, don't worry) over medium-high heat. Wait until the pan just begins to smoke.
5. Add the scallops to the pan. Now DON'T TOUCH THEM! I know its hard to resist the temptation to peek and see if they are searing or not, but trust me, just leave them there.
6. In about 2-3 minutes (2 if you have tiny scallops) its okay to lift them up and see if there is some searing going on there. If they are at the pretty caramelized color, turn them over and repeat the process.
A scallop is cooked through when its still squishy to the touch. If its firm, you've overcooked it.
Mushroom Risotto
Servings: 3-4
Source: Adapted from allrecipes.com
Ingredients:
3 cups chicken stock
3 tbs. olive oil, divided
1 package mushrooms (I use Shitake or Bella)
1/4 cup onion, diced
3/4 cup Arborio rice
1/4 cup dry white wine
2 tbs butter
2 tbs Parmesan cheese
Directions:
1. Pour the chicken stock into a small pot and put over medium-low heat. You're just going to warm it up.
2. Put 1 tbs. olive oil in a large pan and put it over medium high heat. Dice the mushrooms and add in. Cook for 5-7 minutes or until mushrooms are soft.
3. Remove the mushrooms from the pan and put into a small bowl or on a plate, just keep them nearby.
4. Add the rest of the oil to the pan and the onion. Cook until the onion is soft.
5. Stir in the rice and toss it around until it is coated with the oil. Add the white wine and stir until it is completely absorbed by the rice.
6. Add the chicken stock to the rice in parts, no more than 1 cup at a time and wait until the rice has fully absorbed the stock (and it looks like its going to stick) to add in more.
7. Once all of the stock is in the rice and absorbed, put the mushrooms, butter and Parmesan cheese into the risotto and stir to combine. Season to taste with salt.
Garlicy Green Beans
Servings: 2-3
Source: my brain, again
Ingredients:
2-3 handfuls green beans, ends trimed
1 tbs. minced garlic
1 tsp. butter
salt and pepper to taste
Directions:
1. Melt butter over medium high heat.
2. Add in garlic and let cook for 2 minutes.
3. Add in green beans and salt and pepper.
4. Cook, covered for 5-7 minutes or until green beans are soft.
To cook as an entire meal, start the green beans and scallops when you add in the second cup of chicken stock to the risotto. If all goes well, you should have everything done at the same time.
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