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Good mood food - the quiet revolution

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February 18th, 2008


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09:30 pm - Good mood food
escape


At work this morning, I decided to try to shake my dull mood by sitting outside and writing down the good and exciting things about my job and my day. This is what came out of my pen. Then it rained.

After a day of achieving precisely nothing, I gave myself an early mark. Alex and I were intending to head to the gym this afternoon, but once we were on the way home I changed my mind. I'd been tired for weeks, been too busy on the weekend and needed some time out to look after my emotional well-being rather than the physical. Once we got home Alex brewed up some vanilla tea and we perused our favourite cook books. Despite this surfeit of inspiration, I decided against anything in the books and set about making the one meal that had been gestating in my brain all day: wild rice and mushroom risotto. After all, I had fantastic fresh mushrooms from the market, to-die-for chicken stock I'd made on Sunday and a packet of black rice that had been sitting in the cupboard for almost a year. What I didn't have were wine and cheese, but a quick trip to the shops soon remedied that!



All good cooking should start with quality fresh ingredients, and this was no exception. To make this dish I used:
* unsalted butter
* fresh garlic
* olive oil
* coarsely ground salt and pepper
* fresh oregano and garlic chives (picked straight from the garden)
* button mushrooms
* home-made chicken stock
* proper feta (made from sheep and goat milks)
* bacon (in hindsight, I'd not bother with the bacon)
* reggiano (a rich parmesan-style cheese)
* white wine (mmm, West Cape Howe Semillon Sauvingon Blanc)
* wild rice (I had a funky black rice that turns dark purple when cooked - gorgeous!)


mushrooms


Melt butter and olive oil in a large saucepan or stock pot. Sautee garlic and torn oregano until garlic begins to brown. Add rice and stir to coat with the butter mix. Add enough stock to cover rice and allow to simmer. As the rice absorbs the liquid, keep adding stock until the flavour is strong enough. After that, just add water and white wine to taste. When rice grains start to soften, stir in mushrooms and simmer on low heat, stirring occasionally.

Stock
baconRealFetta
Reggiano


When rice grains are chewy but still firm in the middle, remove risotto from heat. Fry chopped bacon and chives in a little olive oil until bacon goes crispy. Drain on paper towel (honestly though, I wouldn't bother with the bacon again). Gently stir cooked bacon and cubed feta into the rice mix. The feta should melt slightly but retain it's shape.

RisottoAddingFetta

Voilà, your risotto is now ready! Spoon into serving bowls and top with the shaved reggiano. Now stick a fork in it - you're done! Enjoy with the rest of the wine.

HappyCook


My mood was most definitely improved by taking the time to savour the sensory pleasures of cooking this meal. And who says living gluten-free is difficult?



RisottoFinal

Current Location: my wonderful home
Current Mood: contentcontent

(17 things said | say something)

Comments:


[User Picture]
From:new_brunette
Date:February 18th, 2008 11:45 am (UTC)
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Jeez. Yum.
[User Picture]
From:smileyfish
Date:February 19th, 2008 08:56 am (UTC)
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You should come over for dinner some time...
[User Picture]
From:fivecats
Date:February 18th, 2008 12:30 pm (UTC)
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almost veggie, too. :)

looks mighty tasty. yum.

...
[User Picture]
From:smileyfish
Date:February 19th, 2008 08:58 am (UTC)
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Yus! If I'd had veggie stock I probably would have made the whole thing veg-friendly. But the fresh chicken stock was inspiring me, and I was too damn excited about finding gluten-free bacon (even though its flavour was completely lost to the rest of the dish).

[User Picture]
From:fivecats
Date:February 19th, 2008 02:24 pm (UTC)
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you mean they stuff gluten inside of pigs?

(what will they think of next?)

...
[User Picture]
From:smileyfish
Date:February 19th, 2008 11:00 pm (UTC)
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Preservatives, plumping agents, etc...

I'm starting to get really cranky about corporations messing with our food. The other day I found cream with gelatin in it! Luckily I still managed to find real cream with nothing added, especially since I was cooking for a vegetarian that night!
[User Picture]
From:magnetic99
Date:February 18th, 2008 03:02 pm (UTC)
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yumz
[User Picture]
From:smileyfish
Date:February 19th, 2008 08:58 am (UTC)
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oh it so was.

How are you?
[User Picture]
From:bitterlawngnome
Date:February 18th, 2008 03:15 pm (UTC)
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I wonder if there's a porn site for food porn. FoodTube?
[User Picture]
From:smileyfish
Date:February 19th, 2008 09:00 am (UTC)
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That's a terrifying idea!

I should post for you about any future experiments with okra. I've never cooked it before, only eaten it in Indian curries. You have inspired me!
[User Picture]
From:basefinder
Date:February 18th, 2008 04:30 pm (UTC)
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Looks and sounds amazing!
[User Picture]
From:smileyfish
Date:February 19th, 2008 09:02 am (UTC)
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I'll cook for you, if you promise not to talk about NASCAR anymore...
[User Picture]
From:ubermunkey
Date:February 18th, 2008 10:04 pm (UTC)
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Lovely lovely images!
How beautiful!

Cheers
Munkey
[User Picture]
From:smileyfish
Date:February 19th, 2008 09:03 am (UTC)
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It's a joy to be rediscovering food. And even better that I get to share it, feeding the odd collection of people I love.

<3

Edited at 2008-02-19 09:04 (UTC)
[User Picture]
From:lanternlife
Date:February 19th, 2008 03:08 am (UTC)
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the mushroom pic wants me to eat it! yum!
that dish sounds incredibly tasty :D
[User Picture]
From:smileyfish
Date:February 19th, 2008 09:04 am (UTC)
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Food that tastes good, makes you feel good and is good for you. =o)
[User Picture]
From:ozbreaker
Date:February 25th, 2008 04:04 am (UTC)
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Food pr0n indeed! It looks simply delicious. I might try to negotiate with the girl abnout doing a vego version of it.

We call our local patisserie's shelves exactly the same thing.

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