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Posts posted by sadistick

  1. Some great ideas here guys and gals!!! That indonesian beef stew looks yummy...perfect for the -30 degree temps up here in butt-cold-canada!

    Unfortunetly I didnt get to do as much cooking this weekend as I would of liked...

    I did make a mushroom butter (great for steaks, risotto, pasta, toasted breads!)

    Very easy, I took about a lb of shitake's - cut em in strips, then seared them in a really hot pan, near the end added some salt, pepper, shallots, garlic, and thyme...

    Put all that in to a food processor, then added the butter...little lemon juice, salt a pepper...voila!

    I want to make some jumbalaya (sp) soon...I will have to look on these boards for a good recipe since I have no clue! :biggrin:

  2. This is still one woman's CLAIMS - Not based on fact...

    Truth be told, this is purely one's preference, and saying that most italians love this or that, is a waste of time, because it can NOT be proven.

    Unless of course they do a national vote, and I dont see that happening anytime soon.

  3. Next up i am going to work at a Gihanduya (sp) chocolate risotto...with whip cream...yummy

    I just made a chocolate risotto a couple of nights ago! Delia Smith's recipe. It was lovely, very, very rich and indulgent. Where's your recipe from?

    Heh, I rarely use recipes, i just do it from my head...so I guess thats where this one is going to come from too :raz:

    Trial and error!

  4. I had a business lunch at Poste in D.C. awhile ago and had a Meyer lemon and rock shrimp risotto that was really nice. I've tried to recreate it, but haven't quite gotten it right yet.

    What liquid are you using? How are you attempting to achieve the lemon flavour, is it too sour, not enough flavour?

    Need more info in order to assist.


  5. Ok, i have 2 pizzas here for you that you will die for...I was going to make a pizza thread eventually, but seeing as how you brought it up, i will help you out :raz:

    1, Potatoe Pizza

    - Basically you want to make a potatoe hash, cut the potatoes in to small cubes, and sautee them with olive oil, garlic, onions, and butter - thyme at the end

    - Tomatoe sauce on bottom of dough - you can also use a roasted red pepper sauce if you like -

    - potatoe mixture on top - if oyu like meat some pancetta is nice on top

    - cheese mixture, we have a mixture we get from a place called Grande Cheese, which is scamoza, mozerella, fontina, and one other cheese, anyways, reaALLLYLLY GOOD!

    2, Mushroom pizza

    - In leie of tomatoe sauce, make a nice black olive pure, with capers, anchovies, salt, pepper, lemon juice, evoo - and put that on -

    -Sautee some nice mushrooms, i like a mix of shitake, and oyster -

    -Top with the cheese mixture mentioned above




  6. I dont know if you can say that carnaroli is cooked more by italians, and if so, i would love to see the source of that info :raz:

    Arborio rice from what I know is what a lot of italians use, many friends, here, and in italy, and from my experience, is easier to attain than the forementioned.

    Risotto is the kind of dish you can experiment with...

    Believe it or not, Beet Risotto is one of the best ones that I have made...you need to basically make a beet soup, with roasted beets, but make sure that its not thick...then you can add some wood oven roasted, or oven roasted beats at the end for the fresh kick...If you can get your hands on some Truffle Pecorino, that cheese goes amazingly well with the beat risotto...

    I only wish that I could get heirloom beets up in Toronto...seems I can only get my hands on plain old red ones...oh well, maybe grow some this summer!

    Artichoke risotto coming up, stay tuned!




  7. Definetly Arborio rice...its what the italians use, I also use 'superfino' arborio, but thats not required.

    I was sent a message asking to elaborate on my veg stock...so here goes.

    It all depends on my mood, sometimes I will roast my veggies prior to making stock, if i want a darker, more caramel stock, otherwise, just plop em in the pot...


    2-3 Onions, roughly chopped

    2-3 fennel stalks chopped

    3-5 carrots chopped

    3-5 cellery sticks chopped

    1 big bunch of parsley

    2-3 bay leaves

    leftover mushroom stalks

    pepper corns

    few cloves of garlic

    white wine

    I like to sautee all veggies till they get a tiny bit of color, then deglaze with wine, and add COLD water - cold is key - -

    I will simmer with it UNCOVERED for anywhere up to 4-5 hours...

    season at the end

    Thats basically it...

    Later today I will post my artichoke risotto recipe, thats a good one too!



  8. What kind of rice do you use, and more importantly, where do you get it?

    I have made risotto many times, but find varying outcomes with the different rices I use. This one brand (can't remember what it is) I get from the supermarket does not produce good risotto and I am on the hunt for a new kind.

    To all regarding rice -

    I use strictly Arborio (SP?) rice - I believe this is the TRUE rice to make risotto with, I buy mine from a local italian grocery store, but I have seen it at the large supermarkets as well.

    I did a quick google, and would like to give you all some sources, because I feel the rice type is very important, granted you can make risotto with any short grain rice, which contains higher amounts of starch, but this is the real deal:



    Again, ask your local grocery store if they stock, or if they can get it, its quite cheap, and becoming very popuparl.

    Keep the questions coming - Next I think i will post my recipe for artichoke risotto...yummy

    edit* - - Washing the rice, IMO, is ludacris, that takes away the KEY component to a risotto, the starch...again, IMO, putting cream in a risotto is sacralige, and pointless. Risotto by definition should be creamy on its own.

    As well, in terms of cooking time, from the tiime i put my rice in the pot, till when its ready, with constant stirring, on high heat, adding liquid as needed, is about 14-18 minutes or so...

    You guys have some great ideas, never tried roasted squash, i may have to make a soup out of that and use it as my liquid base...I find making a STRONG liquid base allows for a most flavourfull risotto. On the other hand, for my artichoke risotto, i use a veg stock for the liquid, and make a reduced artichoke sauce to add at the end, and thats where the flavour comes in.

    All different ways, but saying cream in a risotto makes me cringe :raz:

  9. What I like to do with peas (preferable fresh) is puree them with a little roasted garlic, good evoo, lemon, salt, pepper, if so desired, truffles - and then put that pure as a bread dip...if you want to be really fancy shmancy, then put the puree in to zuchinni flowers, and fry them MMmMmmmMmm

  10. Ok, I will share one of our favourite risotto recipies, and see how you folks like it, if there is interest I will post more, I have many in my brain :raz:

    We actually will have risotto as a course, not just a starch on a plate....that being said, if you have it as a course, it has to have some great flavour, and be able to stand on its own.

    Cherry Tomatoe rissoto w/young peccorino cheese

    My beliefe that all good risotto's start with a well flavoured liquid, which is used to slowly cook the rice. What I will do for a cherry tomatoe risotto, is from all the saved fresh and/or frozen cherry tomatoes from the summer, make a sauce out of it, and then add a strong veg stock, which turns it in to a well flavoured soup - the only thing you want to leave out is too much salt, because as you use all this liquid, it will reduce, and it may become too salty after reduction.

    My Risotto process:

    Finely chop 1-2 shallots

    Finely chop 1 clove of garlic

    Finely chop 3 parsley stems (great flavour)

    Add all this to EVOO/Butter - sautee till slightly golden or translucent.

    The next step is crucial, you must toast your rice - add the arborio rice (the only rice IMO for risotto) while the pot is on HIGH heat, constantly stirring, until the rice becomes almost translucent, then deglaze with white wine...

    After the alchohol has evaporated, you will need to slowly add the tomatoe stock (which should also be at a low simmer) until the rice is covered -

    Repeat this process until the rice is tender, or to your desired cookness -

    I then like to add a FRESH tomatoe flavour - I will then put in some oven dried, or if i have, wood oven smoked cherry tomatoes, and possibly some sun dried tomatoes - add a good chunk of peccorino cheese, and some parmegiano regiano, salt, pepper, put the lid on, let it 'rest' for 5 minutes, and serve!

    Always a favourite of anyone who has it, such intense flavours, if you like tomatoes, you HAVE to try this one!



    ps - If anyone has any risotto questions, please feel free, i would be happy to help!

  11. Ok, I made a thread about salad dressings, and it seemed to be a real flop, so before i start another long post, i wanted to hear what all your interests in Risotto's are, how fluent you are in this category, and if people want to hear some recipe's, and/or share some!

    Risotto's are one of mine, and my families favourite dishes, as you can make so many varieties, and if you do it right, the flavours can be extremely bold, and delicious.

    So lets see what the interest level is before I pour my heart and soul out :raz:



  12. If i may give my opinion here...

    I used to work at a restaraunt , when we made gratin (I call it potatoe pavee) as I still make it at home, what I do is i will peel yukon gold potatoes, then on a mandoline shave the potatoe very thin - at the same time i have a pot with a cream/milk/butter mixture, along with a few whole cloves of garlic, and some nutmeg (is key) in it - on a low simmer - I will basically 'blanche' the potatoes in this mixture to partially cook them, literaly about 1 minute, then let cool, and begin to line a baking 'mould' with them - repeat these steps, put some parmasean cheese on top - and bake till golden.

    This we have found is the most consistant way of making pavee, getting a layered, creamy, delicious end product.


  13. Hey there,

    A while back, I was at a restaraunt in New York, called Fresh. They specialize in sea food, and I had a whole friend asian grouper - It was out of this world - It was lightly coated in an almost very light tempura batter, fried, with head on, and then it was placed in this light soy/mirin/scallion/ginger light sauce, which was out of this world!

    I would suggest something like that...

    If you want something easier, get a big fat pan, start off with some shallots, little garlic, oil/butter, chili, put the whole fish in, pan must be SEARING hot, then deglaze with some white wine, at the end add some parsley or any of your favourite herbs, and finish with some butter, and lemon juice.


  14. Hey Guys and Gals, thanks for the replies, and the kind welcoming comments...

    I like to serve my Saviche (my spelling is terrible, thank god for spell checker!) in a nice glass bowl, and sometimes some minced avocado makes it nice and creamy...just like you fifty!

    I am not sure what the other names are for Kind Fish, I will have to inquire.

    I dont know about letting it sit for hours, to each his/her own, I would think that may 'cook' the fish too much, but who knows...I have never tried it.

    Shell fish saviche is lovely, I actually started getting in to Saviche when i was in the Bahamas about 6 years ago, and had Conque (SP?) saviche, which is THE original...I belive



  15. Hello all,

    This would be my first post on this great forum, hopefully not my last. I have been reading lots here, and feel most fortunate for stumbling on a forum that shares one of my passions, GREAT food, and wine!!! That being said, I have tons and tons of recipes to share (All out of my head, so no exact measurements, i apologise) and I figured since I Have not seen any recipe for saviche, i would share a good one. Its a very easy meal to make, extremely healthy, and delicious!

    There are 2 type of fish which I prefer to use when making saviche. The #1 choice is King Fish, which for me is hard to find, my second choice would be Fluke.

    You can use red snapper as well, or anything not too flakey, which nice texture.

    without further adieu, on to the recipe!

    1, Clean the fish, and cut it in to small cubes (about the size of a sugar cube is preferential) I do this all about 40 minutes before I am about to serve the dish, as I like it FRESH! - - I then will take some kosher salt, and salt the fish, so that will remove some excess liquid, and help condense the flavour

    2, Again, since my measurements are all by eye, and depending on the amount of fish, you will need equal parts of lemon/lime juice, enough to totally submerge the fish in once all other ingredients are incorporated.

    3, Get some nice chili peppers, whatever you prefer, I have some nice mexican jump up chilli's that I like for this, take as much, or as little as you want, dice it fine, and let it 'sweat' in the lemon/lime juice, t his will help release oils, and permiate the juices.

    4, Chop up some tomatoes, red/yellow peppers, whatever you have around, and put that to the side.

    5, Fincely dice a red onion, or a sweet vadalia onion, and then what I do is i will put it in some HOT water, so it will partially cook it, and remove the harsh onion taste.

    6, Get a big bunch of cilantro, and chop that finely.

    7, Remove excess salt from the fish, rinse it if you like, then put ALL ingredients in to the lemon/lime/chili mixture...add salt and pepper to taste...

    8, This should stand approx 20 minutes before eating, as the citris will partially cook the fish, and get all the flavous moving together...

    9, Garnish with extra cilantro, and serve!

    I hope i didnt miss anything, if anyone has any questions, please ask!

    Cheers all!


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