sacredchao: (Default)
[personal profile] sacredchao
Well that was interesting. There's no photo of this, nor should there be. This was one of the single least photogenic and more long-winded things I've ever made but I don't think that'll put me off having another go.

I made stock the other day. It probably doesn't matter too much what sort of vegetables go into the stock but for the record, this one had a lot of pumpkin, celery and fennel through it as well as quite a bit of spring onion so although the flavour was fairly delicate, it still had a definite character. I have no idea how much liquid risotto takes so I always always underestimate it. I put a bit over a litre of the stock into a saucepan and wrapped a couple of hundred grams of almond meal in a cloth with some freshly grated nutmeg, tied that closed and put that in the pan with the stock over a gentle heat, mooshing it about with a wooden spoon every so often.

Into my cast iron pot went some olive oil, two leeks, four cloves of garlic more grated nutmeg and some ground sage because I spotted it in the cupboard and it seemed like a good idea. I cooked that down until it was soft and swimming a bit in its own juices and added four portobello caps chopped small, a generous pout of balsalmic vinegar and a fairly random amount of brown rice. By that time the stock was nicely creamy so I removed the clothful of meal, squeezed it out and put it aside (in a jug in this case) and started ladling the stock in. One ladleful at a time stirred through and allowed to cook in until to no longer runs freely across the bottom of the pot if I clear a space with the wooden spoon. Yes, this takes a while, especially with brown rice but I wasn't in a hurry. By the time I was close to emptying the saucepan it was clear that I was going to need that much again so I put about another litre of stock in and returned the cloth to the pan as well. More ladling, more stirring. Near the end I just crumbled the wedge of blue cheese in, added the rest of the stock, stirred it into a gooey mess and let it sit on a very low heat for a while. I like this one a lot. The cheese was a bit over the top but I didn't mind that myself. Less would have been more balanced.

I ate the lot.
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
Account name:
If you don't have an account you can create one now.
HTML doesn't work in the subject.


Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.


sacredchao: (Default)

April 2017

9 101112131415

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Powered by Dreamwidth Studios