Spicy Little Devils - Singapore Rice Noodles

Singapore Rice Noodles

            2/3 cup chicken broth

            1 tbsp (càs) oyster sauce

            1 1/2 tbsp (càs) soy sauce

            1 1/2 tsp (càc) white sugar

            3 tbsp (càs) peanut oil

            1 1/2 tsp (càc) curry powder

            1 clove garlic

            1 tsp (càc) minced fresh ginger root

            1 red bell pepper

            1 small red onion

            4 green onions

            1 (12 ounce) package frozen cooked cocktail shrimp

            1 1/2 cups frozen baby peas

            8 ounce (200 g) package rice noodles, broken into 3 inch pieces and soaked

Directions

Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.

In a large skillet, heat the oil over medium-high heat. Add curry powder, crushed garlic, and crushed ginger; stir-fry for 10 seconds. 

Add chopped peppers, onions, and scallions; stir-fry for 3 to 5 minutes. 

Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Tastes Like Spring - Classic Risotto Italiano Alla Fungaiola

Risotto Italiano Alla Fungaiola
1lb (500 g) risotto rice (round Arborio)
olive oil
*optional splash of white wine
1 onion
1 branch of celery
1 clove of garlic
10 oz (300 g) mushrooms of your choice
6 cups natural chicken broth
3/4 cup (50 cl) sour cream (crème fraîche)
2 cup (150 g) fresh or frozen peas
1 or 2 sprigs of parsley (1 ou 2 brins de persil)
5 oz (150 g) fresh parmesan grated

In a large thick bottomed pot, soften the diced onion and diced celery and pressed garlic in olive oil. This is where you would add the splash of white wine if you want.

I used baby portobello mushrooms this time. Slice the mushrooms and cook them separately - Don't crowd the mushrooms!

When the onions are soft, add the rice to the pot and stir until rice has absorbed the oil and becomes transparent.

Add just enough broth to cover the rice. Allow it to boil uncovered until the rice has absorbed all the liquid. Continue adding broth to keep the rice moist until it is thoroughly cooked 15-20 minutes. The risotto should be slightly firm and creamy, not mushy.

Stir in the dollop of sour cream, peas, mushrooms and then add the grated parmesan. Stir well. Dress with sprigs of parsley, and serve steaming hot!

*I made this without broth the other day, I just used water. Turned out great!

Home Is Where Your Heart Is - Rizotto d'Été

Possibly the first real French recipe I ever made on my own. This dish won my heart and I made it over and over again all summer long. During that first experiment I mis-read the recipe book and prepared peas (petits pois) instead of green beans (haricots vert). A still make it with peas over a decade later!

My friends and I decided to get together and make a 'nice' meal. I toted my french cookbook first to the grocery then to my friend's house with a large paper grocery bag in tow.

I lined up all of my ingredients and I started to chop. Ah! that calming repetitive action. One by one releasing the fragrance of each vegetable.

For me this dish is the essence of traditional French cuisine. Delicate and hardy, subtle and fragrant, simple and memorable. It stands alone as a main dish accompanied by fresh warm crusty Italian bread loaded generously with soft unsalted butter in stark contrast with the chilled dry white wine.

The peas can still be replaced by parboiled green beans sliced cross wise into 1/4 inch (6mm) lengths. Or they could equally be substituted by rapidly sautéed baby artichokes or baby asparagus.

As the Mirepoix begins to simmer the luscious scent wafts throughout the neighborhood making all the neighbors jealous. The smell of celery and onion alway reminds me of my mom's homemade stuffing. That glorious smell of home, of warmth, of love.

Mirepoix

The Mirepoix is an aromatic base for many dishes.
Warm 1 tbsp (1 càs) olive oil in a heavy saucepan over low heat.
Add a carrot finely chopped, an onion finely chopped, a small celery stalk finely chopped, and a pinch of herbes de provence.
Cover and simmer stirring occasionally.

Rizotto d'Été

INGREDIENTS

2 cups (300g) Arborio rice (rizotto)
4 cups (1 L) broth, boiling
1 cup (100g) fresh peas (or frozen)
1/4 cup (60g) unsalted butter
1/4 cup (60g) freshly grated Parmesan cheese

PREPARATION

Prepare the Mirepoix in a heavy saucepan. Add the rice and stir with a wooden spoon over low heat until all the grains are coated with oil and opaque.

Over medium heat, add the broth and stir constantly until the rice is tender, 20 min. Stir the peas into the rice. The rice should be almost liquid but not quite pourable. It is usually necessary to add a little more liquid before removing it from the heat to achieve this consistency.

Off the heat, stir in the butter and then the cheese. Serve in a deep soup plate.