rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: If you don't have a high-speed blender, it's probably best to go with the partially pureed version rather than trying to puree all the vegetables and meat as well as the peas.

Note: The carrots, celery, and shallots/onion can collectively be replaced with 3.5 c or 10 oz prepared mirepoix.

Note: The quantities given here make about eight servings. You can halve or double them if you want.

Ingredients

0.25 c cooking-grade olive oil
2 c shredded carrots or 2–3 large whole carrots
4 stalks celery
2 large shallots or 1 small onion
12 oz ham or sausages (Aidell's chicken apple sausages work well; for a vegan soup, use vegan sausages or smoked tofu)
6 c low- or no-sodium chicken broth (for a vegan soup, use no-chicken broth or water; vegetable broth may overwhelm the flavor of the peas)
0.5 tsp dried thyme or 4 sprigs of fresh thyme
64 oz fresh or frozen green peas
coarse black pepper
dipping-grade olive oil
parbaked rolls (optional)

Equipment

stove with two burners
two large pots with lids
wooden spoon
ladle
high-speed blender
spatula

Instructions

For a 100% pureed soup:

0) Mise en place. Gather your ingredients and tools. Coarsely chop the celery and onion/shallot; if using whole carrots, coarsely chop them. If the sausages are frozen, fully defrost them in the microwave. If you want to bake rolls, start the toaster oven pre-heating, and add the rolls when it's hot.

1) Cook the meat and vegetables. Heat the oil in the pot over medium-high heat. Add the carrots, celery, and onion/shallot and leave them to cook with the lid on, stirring occasionally. Meanwhile, chop up the ham/sausage. Add the meat and the thyme to the pot, grind in some black pepper, reduce the heat to medium, and let it all cook covered for 5 minutes or until the carrots are tender.

2) Turn it into soup. Pour in the broth and bring it to a full boil. Add the peas and cook just until the peas are fully heated and tender, 3 to 5 minutes.

3) Puree and serve. Turn the heat off. Remove the thyme stems. Puree the soup at high speed in batches, never filling the blender more than about 2/3 of the way and making sure each batch has plenty of liquid. (There will be about four batches.) Pour each batch of puree into the second pot. When all the soup is pureed, heat it until it just begins to simmer. Serve with a drizzle of good olive oil on top.

For a partly pureed soup:

0) Mise en place. Gather your ingredients and tools. Finely chop the celery, onion/shallot, and carrots. If the sausages are frozen, fully defrost them in the microwave. If you want to bake rolls, start the toaster oven pre-heating, and add the rolls when it's hot.

1) Cook the peas. Put the broth and peas in a pot. Bring to a boil (this will take quite a while) and cook just until the peas are are fully heated and tender, 1 to 3 minutes after the boiling point.

2) Cook the meat and vegetables. Heat the oil in the second pot over medium-high heat. Add the carrots, celery, and onion/shallot and leave them to cook with the lid on, stirring occasionally. Meanwhile, chop the ham/sausage into small, even pieces. Add the meat and the thyme to the pot, grind in some black pepper, reduce the heat to medium, and let it all cook covered for 5 minutes or until the vegetables are tender. If the peas aren't done yet, reduce the heat to low.

3) Finish and serve. Remove the thyme stems from the vegetable pot. Puree the peas and broth at high speed in batches, never filling the blender more than about 2/3 of the way and making sure each batch has plenty of liquid. Pour each batch of puree into the pot with the vegetables. Stir and heat the soup very briefly until it just begins to simmer. Serve with a drizzle of good olive oil on top.

Sources:
http://cookthestory.com/pea-soup-ham/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Frozen chopped onions may be substituted for the shallot. Measure a shallot-sized quantity by eye, microwave on high for 30 seconds, and drain well.

Ingredients

1 Tbsp + .25 cup olive oil
1 large or 2 small shallots, diced
600g risotto rice
7 cups liquid: chicken broth, vegetable broth, white wine (maximum 1 cup)
1 extra cup liquid if using a pot rather than a pressure cooker
1 pound vegetables, diced or otherwise edible-size; can be fresh, frozen, or a mix of the two
1 cup chopped dense protein (e.g. sauteed mushrooms, scraps of roast chicken, raw ground turkey) or 2 cups chopped dilute protein (e.g. raw mushrooms, which contain a lot of water)
Chopped fresh herbs to garnish (optional)

Equipment

Prep
Cutting board
Knife
Large strainer
Measuring cups
2 large bowls (if following the optional rice-rinsing step)

Cooking
Silicone spoonula or other wide heatproof spoon
Pressure cooker or large pot with a tight-fitting lid
Stove (1 burner)

Steps

0) Mise en place. Measure out the rice, liquid, and oil. Take any frozen veg out of the freezer. Dice the shallot(s). Chop anything that needs chopped. Divide the protein and vegetables into three categories:

A) the shallots, plus anything that needs to be cooked very thoroughly (all raw protein, all very crunchy fresh raw veg)
B) anything that needs to be heated through and can be very soft (cold cooked chicken)
C) anything that cooks very quickly and should still have texture (all frozen veg, greens like spinach that wilt quickly, veg like fresh peas that are good nearly raw)

0.5) If you have time, rinse the rice. Combine the rice and liquid in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the liquid and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.

1) Pre-cook group A. Put 1 Tbsp oil in the pot and flick in a few drops of water. Heat over medium heat until the water sizzles. Cook everything in group A until all raw meat is cooked through and all cooking liquid has evaporated (if there's a lot of liquid, increase the heat to cook it off faster; just remember to decrease it again when you're done). Set aside the cooked ingredients.

2) Toast the rice. Put in the additional .25 cup oil and heat it over high heat. Add the rice and cook for 1 to 2 minutes, until the rice gets a nutty aroma and just barely begins to change color. If a grain of rice pops like popcorn, it's definitely ready.

3) Add the liquid and everything in groups A and B. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour in seven cups of liquid (if you're cooking in a regular pot rather than a pressure cooker, you should have one cup left over) and add everything in group A (which you cooked and set aside in step 1) and group B. Bring to a rapid boil, stirring frequently.

4a) If using the pressure cooker: fasten the pressure cooker lid with the dial pointing to 2. Keep over medium heat--do not increase the heat! If the pressure indicator goes up, immediately turn the heat down as low as possible. Cook for 10 minutes total (not 10 minutes under pressure). Turn the heat off and USE TONGS, from the BACK OF THE DIAL, to turn the dial to "steam". BE VERY CAREFUL. STEAM WILL GUSH OUT OF THE FRONT OF THE DIAL. Once all the steam has been released and the pressure indicator has dropped, remove the lid.

4b) If using a pot: cover the pot and turn the heat down as low as possible. Let simmer 5 minutes. Stir briefly, cover again, and simmer for another 5 minutes. Stir in the remaining cup of liquid.

5) Finish simmering. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.

6) Give a final blast of heat. Add everything in group C. Turn the heat up to medium-high and cook uncovered, stirring frequently, until all the liquid is absorbed and the rice is cooked through.

7) Serve and store. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.

Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients:

3 cups risotto rice
7 cups (1.75 boxes) low-sodium vegetable broth
1 cup white wine (you can substitute 1 cup broth if you don't have wine)
.5 cup olive oil
1 lb frozen carrots & peas with no added salt
10 oz fresh shiitake mushrooms, chopped
2 small shallots or 1 large shallot, finely diced
2 garlic cloves, pressed, or 2 tsp chopped garlic
Optional garnishes (fresh herbs, real or fake cheese, etc.)
Salt and freshly ground black pepper

Equipment:

Prep
Cutting board
Knife
Large strainer
Garlic press (if using fresh garlic)
Measuring cups
2 large bowls (if following the optional rice-rinsing step)

Cooking
Silicone spoonula or other wide heatproof spoon
Large skillet with tightly fitting lid
Stove (1 burner)

Steps:

0) Mise en place. Measure out the rice, broth and wine (in one bowl), and oil. Take the peas and carrots out of the freezer. Rinse and chop the mushrooms. Dice the shallot(s). Press the garlic cloves.

0.5) If you have time, rinse the rice. Combine the rice, broth, and wine in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the broth and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.

1) Toast the rice. Put the oil in the saucepan and flick in a few drops of water. Heat over medium high heat until the water sizzles. Add the rice and cook, stirring frequently, until the rice has a golden blond color and a nutty aroma.

2) Cook the aromatics and mushrooms. Clear a small section of the pan, tilt the pan to fill that section with oil, and put the garlic and shallot in it. Let them cook in the hot oil for about 30 seconds. Add the mushrooms and cook, stirring occasionally, until all the mushroom liquid has evaporated, about 3–5 minutes.

3) Add the liquid and simmer. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour 7 cups of the broth-and-wine mixture into the pan. Bring to a simmer, cover with the lid, and turn the heat down as low as possible. Let simmer 10 minutes. Stir briefly, cover again, and let simmer another 5 minutes.

4) Cook the vegetables. Stir in the remaining cup of liquid and the frozen peas and carrots. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.

5) Give a final blast of heat. Uncover the pan, turn the heat up to medium-high, and cook, stirring frequently, until all the liquid is absorbed and the rice is cooked through.

6) Garnish. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately.

7) Enjoy the leftovers. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.

Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808

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