Food blogging is a noble profession. But every bit as insane, too. A stack of boards and old doors for staging those photos? A separate arsenal of crockery just for the photos? Never eating food while its still hot? Check, check, check.
The last minutes before my ongoing trip took the obsession to a whole new level, again. Bag was packed, batteries charged, tickets and passport copies printed and scanned... even my ride to the airport was on its way. But no - I couldn't face the prospect of leaving food in my fridge to rot over the coming weeks. Or the prospect of not having anything happening on the blog while I was away. Dedication? You bet. Alarming? Perhaps that, too.
PS. I used orange-flavoured cream cheese, but if that's not available, just add a couple of tbsp freshly squeezed orange juice and about 1/2 tsp of finely grated orange zest into a regular cream cheese.
A generous portion for one, as a side dish for 2-3
Orangey carrot and tarragon risotto:
Orangey carrot and tarragon risotto:
250 g carrot, diced into 1 cm cubes
1 shallot
a couple of tbsp butter
3/4 dl good risotto rice
1/2 dl white wine
3 5- dl chicken or vegetable stock
handful of fresh tarragon leaves, finely chopped (reserve some for serving)
50 gr (orange) flavoured cream cheese
some chilli flakes
some chilli flakes
(parmesan if you wish, as much as you wish)
Peel and dice the carrots. Steam or boil until done (if boiling, reserve the cooking liquid and dissolve the stock cube into that one).
Once the carrots are done, purée half of it and reserve the rest for serving. Start on the risotto.
Finely chop the onion, sauté in some butter and then add rice. Let that too sweat a bit and get sort of translucent and then start adding the stock - a ladleful at a time. Keep the stock hot in another pan and don't add more until the previous batch has been absorbed. When the rice is almost cooked to creamy perfection (try not to stir too much at any point) stir in the tarragon leaves, a little while later cream cheese, carrot puree, carrot cubes, chilli flakes and Parmesan (if using). Serve. On its own or with grilled chicken.
Once the carrots are done, purée half of it and reserve the rest for serving. Start on the risotto.
Finely chop the onion, sauté in some butter and then add rice. Let that too sweat a bit and get sort of translucent and then start adding the stock - a ladleful at a time. Keep the stock hot in another pan and don't add more until the previous batch has been absorbed. When the rice is almost cooked to creamy perfection (try not to stir too much at any point) stir in the tarragon leaves, a little while later cream cheese, carrot puree, carrot cubes, chilli flakes and Parmesan (if using). Serve. On its own or with grilled chicken.
Just look at how sunny the risotto is! And speaking of sun, in the next posts I'll take you here, under the Middle Eastern sun! Better start packing!
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ANYONE FOR SECONDS?
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