kitchen update, revision update
Feb. 26th, 2008 07:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lauraanne_gilmanSo, 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.
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.
