Mushroom risotto

The last day that I had my kitchen working, was last Sunday. In this morning I woke up thinking in cook something good and I has craving for risotto. Unfortunately my husband woke up sick (we went to dine out in a Japanese restaurant with friends and he ate a lot, so…. He gains a stomach ache) but it makes no difference to me and I don’t give up in my craving. I served to him chicken broth. So I made risotto for one

Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotto are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.

When buying rice to make a risotto, choose either round or semi-round rice; for me the best rice for making risotto is Arborio, but you may use vialone nano or Carnaroli as well. Long grained rice such as Patna won't do, because the grains will stay separate, and has a little starch. Almost all risotto is made following the same basic procedure, with minor variations:

Begin by mincing a small volume of onion and whatever other herbs the recipe calls for. Sauté the mixture in abundant olive oil, then stir in the rice and sauté it too for a few minutes, stirring vigorously to keep it from sticking. When the rice turns translucent stir in a ladle of simmering broth; stir in the next before all the liquid is absorbed, because if the grains get too dry they will flake.

Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left).

At this point stir in a tablespoon of butter and the grated cheese (if the recipe calls for it), cover the risotto, and turn off the flame. Let it sit, covered, for two to three minutes, and serve. Sprinkle with ground black pepper

Mushrooms Risotto

· 2 tablespoons extra-virgin olive oil

· 5 tablespoons unsalted butter, divided

· 5 cups chicken (or mushroom) broth

· 1 medium-sized onion, chopped

· 1 clove garlic, minced

· 2 cups short-grain Italian rice, such as Arborio or Carnaroli

· ½ cup dry white wine

· 350g about (12 ounces) white mushrooms, cleaned and sliced

· 1/3 cup Grana Padano, grated

· salt and freshly ground pepper

Heat the olive oil and 1 tablespoon of the butter in a heavy-bottomed pot over medium to light heat. Meanwhile in a saucepan, bring the broth to a simmer. Add the onion to the butter/oil mixture, and sauté until just translucent. Add the garlic and sauté for 2 to 3 more minutes. Pour in the rice, stirring for about 2 minutes. Add the wine, and stir until it is absorbed. Then add 1/2 cup of the warmed broth and the mushrooms, and stir until the broth is absorbed by the rice. Add another 1/2 to 3/4 cup broth, stirring until it is absorbed. Continue in this manner until the rice is al dente (you may not need all of the broth.)When the rice is cooked, add the remaining butter, and cheese. Stir to incorporate and season with salt and pepper

Taste of sea, ravioli al nero di seppia

This Sunday it was commemorated, here, in Argentina, the mother’s day. I was habituated to commemorate it in the second Sunday of May. I think that in most of the countries that I know it commemorates in May. I don’t know why here it is in this date. But if you are in Rome do as the Romans. And it was, so, I calls to my mother-in-law and I invited her to took the lunch here, at last it is mothers ' day and mainly mothers - in - law are three times mothers. In my case was a substitute mother, once my mother is far, and dedicated grandmother. So, how made she works in some special day for her?? If I could make the lunch, and is only once time a year. Her day will be provably better After a phone calls and made confirmations, I thought of the menu for such a special day.

This week that passed was a little regretful. With the summer coming soon, I have been missing the sea. The city that I live was a few kilometers of the sea and I always spent the most of my vacations in São Sebastião, north cost of Sao Paulo and many times in the hot days after the university class I went to Guarujá. We (my friends and I) take a sea bath, buy ice creams and we returned at home at the same afternoon. Guarujá is only 80 kilometers of São Paulo. Nostalgic that made me made for the mother’s day these raviolis that approached me of the salted smell of the sea.

Raviolis al Nero di séppia filled with smoked salmon

For the dough

200G of wheat flour

2 eggs Yolks

Tread olive oil

Pinch of salt

4 G squid ink

Method

Mix well and knead all ingredients. Wrap toward inside a paper film and rest approximately during 20 minutes with the purpose get elasticity

For the fill

100G smoked salmon

Two Shallots

3 tablespoon cream cheese

A pinch of salt and pepper

Everything to be processed together until get a paste and be filled

For the sauce

1 Teaspoon butter

2 shallots cute in smal cubes

400 G crème or crème fraicher (I used 0 % fat)

2 Egg yolks

4 sticks kani

Parsley

A pinch of salt and pepper

Put the butter in a sauce pan and melt, put the puncture shallots and

sauté until be transparent, add the cream and to hold to boil. Retire of the heat and add the yolks. Put the Kani sticks and to be taken minute to low fire. Retire of the heat, add salt and pepper, leave and put parsley.

Sunday lunch with my parents in law and a easier chicken

Sunday: I wake up early. I always wake up early. I made my coffee, not the instantaneous one, but the real coffee, in grains, Brazilian, that I buy in the border when I go to Uruguay, because I am nobody, neither my day begins until drinking this beverage , hot and comforting that walks directly on the way to my nervous center, to inform me that my day is began.

I look for the kitchen’s window and observe the blue sky; I think in take care the garden that was forgotten a little in winter. Definitively it will be that I will do, take care of my plants and sow some lavender seeds that I buy inside the pretty gavel that I brought other day

Everything in peace, all clear in how it would be my Sunday. That until my husband enter for kitchen’s door and be served Soy cold milk orange flavor (I don't understand as somebody can drink something frozen so gets up), the reminiscences of their childhood for sure. He kisses me and tells me. "Did you remember that my parents will come to take lunch today, did you? Did you? I didn’t...I didn’t remember. I look up and think Oh my god!!

I enter in panic. My panic was stopped a little bit, when I heard the blim, blim comes from the skipe, I went to the other room to see who is calling. Was my mum, anxious to tell me something about one book that she was reading In the middle of the conversation I ask: "Mum, what you will make for lunch today?"

-There is…. I having a chicken and I will put some herbs in him

Herbs??” I said

-" Yes… You know, Onion, garlic, rosemary, mayonnaise, salt and pepper"

"Only this?

-" Yes, something simple, because I want to continuous reading my book, but I leave you now, because I leave seasoning it”

And I thought: "Only that?" Bingo, I already know what to make. Mothers make the life be practical and simple Thank you Mum!

I had some trays and on chicken thigh. I retired of the refrigerator and I made this

Roasted chicken with Herbs and mayonnaise

1 Kg of thigh and on chicken thigh

4 Tablespoons of mayonnaise

1 Big onion

5 Cloves of garlic

1 Teaspoon of rosemary

1 Sage teaspoon

Parsley chopped

1 thread olive oil

A pinch of salt and pepper

Method

Put all ingredients in a blender, season the chicken and take to the refrigerator for approximately 50 minutes.

Smooth the chicken and take to the oven, until covering of golden

The chicken was soft and crunching on the exterior, full with flavor given by the herbs, I accompany making a salad with icing lettuce, tomato, basil and

Fresh Mozzarella. For dessert I made a petit gateau whit vanilla ice cream I will post the dessert recipe in the next post

Asian Inspiration

As I had commented previously, how is difficult sometimes to think of what one can make to cook. Once my grandmother went to hire a person to help her in the household tasks

Before they reached an agreement about the salary, the person commented on what wanted to receive as pay, but she made a warning: "If it is to think in what to make for the lunch or dinner, the salary has to be bigger." My grandmother counted that as a strange and amusing fact, but the person didn't stop to have her reason. I sometimes ask to my husband that he would like to eat, and he responds me: "what seems you, always cook well and” I stay thinking" That is that a call help, Big Deal! ". But for luck the sites and the foodie blog exist, I prefer the personal sites and the blogs to be inspired; I think they are trustier. I have been visiting some Asian blogs, like that and this, and although I don't like flavors a lot very species, the blend of flavors and the textures that that kind of cook contribute. And I like a lot. It was inspired by them that I created this dish

Chicken curry with honey perfume and coconut

Ingredients

1 Kg of chicken chest

Lemon juice

2 shallots finely cut

2 garlic cloves

2 Spoonfuls of mild curry, I use it to be soft, but you can also use another variety of curry

Chopped Cibulete

Chopped cilantro

1 Tablespoon honey bee

2 Spoonfuls brown sugar

350 Ml of coconut milk

Red pepper finely cut

Salt

Spoonful sesame oil

Spoonful soy oil

The method

Cut the chicken in cubes; add the lemon juice, the garlic and the salt and reserve.

In a big pan or in a Chinese pan (wok), put the sesame oil and the soy oil

Heat the oil and put the cut shallots, .sweat until they are transparent.

Add the chicken, without the lemon juice and to continue sautéing until this cooked.

Put a tablespoon of honey and brown sugar

Then put the curry and mix well.

To finish adding the coconut milk lets him to take body and sprinkle with the fresh pepper and the cut cilantro.

Accompany with white rice. The rice that I chose is a Thasmin, very aromatic and delicious rice or it can be with Basmati, a rice native of India and Pakistan, famous for its aroma with long and fine grain, and dry flavor. If your choice is Basmati, remember it. is a kind of rice with a lot of starch and it is easy to be over boiled

Cream sage fetuccini

Cream sage Fetuccini

After making the pasta with sweet pepper I wondering what kind of sauce could combine with it. I think almost all, but, like I wanted to feel the flavor of the pasta I chose this smooth velvet sauce. Easy to make and that it always makes a hit

250Ml fresh butter cream or in can with low fat

2 tablespoons white wine

25 G chopped leaves sage

Pepper milled into the moment

Salt

Take to boil the fresh butter milk, if it is not fresh hardly to heat and it doesn't allow boiling, because it would cut it, add the wine and the chopped sage. Wait that it takes body and sprinkles with milled pepper and correct the salt at once .

Serve at the same moment

Sweet pepper Fettuccine

I find out the easy thing that is make fresh pasta. Few are the times in that I go to the Pasta factory to buy them. Thinking in pasta with ink squids, I thought that serious amusing and it would leave the usual thing if I put in them some flavors. And I solved to start making them with sweet red pepper, but also can be made with sweet yellow or green pepper. The result is a pasta with a beautiful color and very tasty

500G flour

A sweet red pepper more or less 150g

2 small Eggs

A pinch of salt

Retire the skin of the pepper. I retire the skin baking them or burning the skin in one of the burners of the kitchen, clean the seeds and process it with a thread of olive oil. Put in blender’s bowl, the flour in crown .In the center put the eggs the processed pepper and the salt. I use the accessory hook, and I beat until it forms a homogeneous dough. I allow resting some minutes. Stretch and cut in tapes, I separate them, so that they don't stick, and I sprinkle some flour on, them wait dry off a little before cooking them. .

Ratatouille

I remember when I was a little girl to have seen in one of my mom’s books recipes, the picture of the plate. I also remembered not having liked how it looks. But, I was like the name. The years passed and the ratatuille was forgotten. Now like to support my memory it returns, in this time like Pixar’s movie where a mouse wants to be a chef. I decided to give a second chance to this original French’s cooked vegetables of the farmers in Nice, so then I bought the vegetables. I was surprised the result. The aroma is grandiose and the flavor is amazing. After proving I thought to myself: “I wanna be a veggie!” The base is eggplant, I also used the white one, but I don't like because it have many seeds

1 eggplant without skin

1 white eggplant without skin

1 Sweet red pepper without shell

1 Sweet yellow pepper without shell

2 zucchinis or courgettes

2 Tomatoes

4 garlic cloves

1 Onion

Olive oil

½ cup of white wine

Thyme, sage, oregano, rosemary, 1 bay laurel leaf

Salt and season with black pepper itched to the moment to perfume

Cut all the vegetable in medium squares. Put in a pan the olive oil, heat and braise the onion and the chopped garlic. When the onion became transparent put to fry the tomatoes and the other vegetables, put the salt and the aromatic herbs. Sauté a little and add the white wine, when the vegetables are soft but don't discard, retire of the heat and sprinkle the pepper and serve.

Chicken with vegetables and cous cous vegetables.

Yesterday was here a traded atypical ( Independence Day) day in Buenos Aires. Not it snowed since 1918 in the city of Buenos Aires, yes it snows in Argentina and enough, but not in the City of Buenos Aires. For me it was an emotion, I had already seen the snow in some countries and here in the south of the country, but I had never seen when it falls, as the flakes of snow , they float in the air, truly beautiful. It was an unique experience in my life.

The day was favorable for something hot, of pot. I had a package of Moroccan cous cous , chicken in the refrigerator, also some vegetables. In what I am? In a chicken with vegetables and cous cous also with vegetables. I used my iron pan that in accordance with the specialists contributes with iron to the food and it is easier to cook because it maintains the heat and it consumes less energy, and no way of the flavor that that pot type gives to the food....wonderful!!!

Chicken with vegetables and cous cous vegetables.

1 Kg chicken

250 Grams. Sweet red pepper

2 cut zucchinis

4 or five flowers of broccoli

3 Tablespoons of fresh corn in grains

150 grs de cherie tomatos

2 garlic dive

A pinch salt and pepper

First to boil the chicken

In a pan to anoint with olive oil or common oil, put the vegetables and the cooked chicken until it is gilded.

For the cous cous

To moisten of agreement with the instructions. In a pot to put on vegetables that you likes. I opted for green beans, pumpkins and carrots babies, but they can be common carrots. After having boiled sautéed with butter and I mixed to the cous cous , corrected the salt and the pepper.

A simple fetuccine

I am quite busy in these days and I had no time for recipes that require more time and elaboration complicated. As had a green dried fetuccini package off and some panceta and basil made this pasta. That it is very flavorful.

400 grs. Green fetuccini (with spinach)

Garlic dive

150 grs. panceta cut in small cubes (or bacon)

1 basil package.

Olive Oil

Grated Parmesan cheese

Cook the fetuccini with water and salt until "al dente"

Put in a pan the pancetta, the garlic and gild, at once to take out of the fire and to mix with the fetuccini. Put a thread of oil and the leaves of chopped basil. Sprinkle with grated cheese and to serve at once

Green Ravioli with pink Sauce and Parmesan with Parma Toast

I love italian cook, and I really enjoy made pasta,this dish I made last sunday,

with time ,and the cold wheather helps to enjoy with a red burgundy

For the pasta

500 Grams purpose flour

3 Big eggs

200 grams boiled and processed spinach

1 pinch of salt

Mix the eggs with the boiled dry and processed spinach and to put it the flour

Knead until it is an elastic bun, if it is sticky, put a little bit of flour and to work her

For the filler

100 grs of fresh ricotta

50 grs grated Mozzarella

50 grated parmesan

Salt

Pepper

1 egg white

For the sauce

5 Tomatoes

1 Cup of water

1 Onion

1 Clove of garlic

Salt

Pepper

100mls cream Fraicher

Oil

Cut the onion and the tomato in cubes

Sweat the onions and the garlic. Add the tomatoes

Put it the water and boil until the tomato comes undone .Strain the preparation of tomatoes and increase the crème fraicher, Put salt and pepper

Take boil until acquiring consistency

Toasts of Parmesan and parma

4 Slices of bread

100 grs of Parmesan

100 grs very fine slices of Parma ham

Cut the bread in slices and to put a slice of cheese, another slice of bread and a parma slice and another litter of bread .grease with the sauce and gild it in olive oil

Chicken Lemon with Brocoli rice

This is an italian recipe from Tuscany a beatiful place in Italy, the fresh herbs and the freshnes of the lemons adds a special toch , full of flavor and nice bouquet

• 2 fresh lemons, preferably sicilian
• 1 cup dry white wine
• 2 shallots finely chopped
• 1/4 cup extra virgin olive oil
• 5 Tablespoons minced fresh herbs: sage, thyme, parsley,ciboulette.
• 2 cloves garlic, peeled and minced
• 3 to 4 pounds chicken, cut in serving pieces
• Salt and freshly ground black pepper to taste

GRATE the zest of the lemons into a large bowl enough to hold all the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the wine, 1/4 cup of the olive oil, the herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours. (Or prepare the chickens in the morning and refrigerate them until time to start dinner.)
Pre preheat the oven to 350 degrees F.

Heat the remaining 2 Tablespoons of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute' them over medium heat until they are golden and crisp on all sides, about 5 to 7 minutes to a side. Place the chicken in an oven dish large enough to hold all the pieces in one layer. Pour the remaining marinade into the frying pan and bring to a boil, scraping up any brown bits remaining in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for 25 to 30 minutes, or until the chicken pieces are done (juices will run clear yellow when you prick a piece with a fork). Taste for seasoning, adding salt and pepper if desired.

Brocolli Rice

1 cup Thasmin rice

1 clove garlic, peeled and minced

½ onion finely chopped

2 cups hot wather

Oil to sweat

Salt

3 Fresh Brócolli

Sauté the garlic and the onion ,when the onion stay translucid add the brócoli minced and later the rice without wash and sauté all for some minutes. Add the hot wather and salt .When it begins to boil, lower the heat and let evaporate the wather .

Wine Chicken Breast with grilled Butternut squash

Wine Chicken Breast with grilled butternut squash

2 chicken breast, cut in medium slices

5 little sweets onions

2 cloves garlic, minced

1 cup of white wine

4 tblspoon crème fraicher

Salt and freshly ground black pepper

1 tblspoon butter

Melt butter in a large, non-stick skillet over high heat. Sweat the onions and garlic. Add chicken and sauté until gold on both sides and firm.

Add the white wine and boiled. Take out the chicken and strain the sauce in the pan, put the sauce strained in a pan again and o put the fresh cream. At once to put the chicken again and o take to boil until e acquires consistency Add e salt if necessary and sprinkle with the finely cut ciboulette.

For the vegetables

4 pices buttersquash sliced in rectangles

8 mushrooms of Paris, dry laundries and cut in sheets

Melt shortening in grill and put the vegetables with some salt

Obs.: For the pumpkin is good to cook it in microwave with some sugar until tender one

Fetuccini al Pesto

Is very ,but very easy to do !!! Pesto genovese is my husband's favorite .When I don't have time ,this is that I prepare.

Start by pulsing 3 to 4 garlic cloves in the food processor to break them down. Or use a marble or wood mortar, I prefer, and smash the garlic cloves, do the same thing with the others ingredients.

Take 3 large bunches of basil (that should be about 3 cups packed). If they’re not washed, well then wash them. Pluck the leaves off the stems, stuff them into the food processor, with about a 1/2 cup of pine nuts, about a 1/2 cup of grated pecorino cheese, and start pulsing. After the basil is fairly broken down, add about 3/4 to 1 whole cup of olive oil, depending on what kind of consistency you like, and continue pulsing until it becomes…pesto.

Add salt and pepper to taste, though pecorino cheese adds quite a bit of salt on its own. Boiled

the pasta fetuccini or any of your preference and boiled until became "al dente". And "manggia que te fa bene "




Tip:
If you don't have Pecorino cheese use parmesan,but the Pecorino flavor is more smooth as Parmesan ,I really think that Pecorino is the best for pesto