Vegetable Stock

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Lemon Risotto

November 30, 2008 in Side Dishes by Moogie | 2 comments

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

  • 4 cups vegetable stock
  • 1 Tbsp olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced or pressed
  • 1 cup Arborio rice, washed
  • 1/4 cup dry white wine
  • salt, to taste - probably 1/2 tsp or so
  • 1 lemon - grate for zest & squeeze for juice
  • 1 egg beaten
  • 1/4 cup Parmesan cheese, freshly grated
  • pepper, freshly ground

Directions:

  1. Have the stock simmering very low in a separate sauce pan.
  2. Heat the oil in a wide, heavy-bottomed frying pan.
  3. Saute the onion & garlic over medium low heat until the onion is golden.
  4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
  5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
  6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
  7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
  8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
  9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
  10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
  11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
  12. Return to heat and stir for a few seconds.
  13. Serve right away,

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Rick's Cream of Mushroom Soup

September 2, 2008 in Soup by siweld | No comments

Ingredients

 

  • 3 LB Mushrooms
  • 1 Lb Carrots chopped Course
  • 1  Large Onion chopped course
  • 1  Bunch of Green Onion sliced thin, Seperate the White from the Green
  • 1 Large Red Bell Pepper chopped course
  • 1 Stick Butter
  • 1 Qt. Stock, Chicken or Vegetable
  • 1 Cup Heavy Cream
  • 4 tbs  Flour

Method

 

  1. Slice 1 LB Mushrooms and set aside.
  2. In a 6 Qt pot add Butter, Onion, Carrots and Peppers.
  3. Sweat the vegetables in the pot over a medium high heat until they are tender.  Add the remainder of the Mushrooms and Sweat the Mushrooms.  When mushrooms are cooked down, cover them with stock and bring to a low boil.
  4. In a Saute Pan add half a stick of Butter and saute the White Part of the OInion.   When onions are slightly browned, reduce the heat and add flour to make a roux.  Let the Butter, Onion and Flour cook together and then set aside.
  5. After the Mushrooms, Vegetables and Stock are cooked through they need to be pured.
  6. You can use a submersion blender right in the pot or a regular blender.  To use a regular blender, first strain the vegetables from the stock , (reserving the liquid) and put them in the blender.   Add some of the liquid to the mixture and blend well.  Cover the blender with a towel to prevent hot liquids from spilling out!  You might not need all the liquid when you pure' the mixture.
  7. Now!  Add the Mushroom Mixture to the pot along with the Onion Roux, all remaining liquid, the Cream and the Sliced Mushrooms.  Stir together over a medium high heat until the Sliced Mushrooms have cooked down.  Adjust the flavor with Salt if needed.
  8. Just before service, stir in the Green Onion and serve.

Makes  8 portions

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