Tag Archive: vermouth


Spaghetti with ShrimpIt’s finally Spring, at least, I think. With the sudden rush of sunshine and warm weather, I find myself feeling like something fresh and flavorful. Spring is my favorite season by far and I always almost forget how wonderful it is – every year, until it happens again 🙂 This season is proving to be warmer by the day, and perhaps even more delightful is the fact that a lot of fruit and veggies seem to be in season suddenly as well. Ahh Spring, how did I forget you? And how I remember you now that you’re actually here.

I find people underrating seafood these days, so it’s only fitting this post involve the fresh, salty cuisine. Other than being devastatingly delicious, shrimp tend to pack enough flavor that you don’t need a huge amount. I found this recipe in a “quick & easy”-themed Fine Cooking magazine. Quick? Shrimp cooks in like 3 minutes, so check. Easy? Definitely. Other than some chopping at the beginning and a lot of stirring in between, this was easy enough. I did up the veggie content and mix a few things up recipe-wise, but here’s my version. The best part? The cream sauce. The recipe was titled ‘shrimp & pasta with a “light” curry cream sauce’ so I took this to mean light in content, but rich in taste; I accomplished this by quadrupling the amount of curry I added (I’m pretty sure moCreamst people do this too…)

Okay, I’ll admit it. I have a problem. My problem is with cream. Seriously, WHY did we make the stuff? Oh yeah because it’s amazing, because it takes things like sauce, dip, dessert, or a cup of iced coffee and makes it simply spectacular, I’d go so far as to say divine. I love to hate cream because it keeps adding to the comfortable layer already around my waist 😉 but thank god they make low-fat versions of the sinful stuff and sell it in little itty bitty containers, otherwise I might be a little rounder about now. My secret ingredient? That’s right, the cream. No lie. Because what IS sauce without it? I’ll tell you: it’s runny , it’s grim, it’s lacking in texture and depth – but WITH cream? Ahh, then we’ve hit culinary nirvana, again. Remember that a little goes a long way and for this sauce, it’s more than enough.

Pasta + veggies = boring … Pasta + veggies + shrimp? Mmm … pasta + veggies + shrimp … + cream sauce? Now we’re talking 😀

Spiced Shrimp with Soy Beans, Basil, and Mushrooms in a Light Curry Cream Sauce

Ingredients

(for pasta)

1 package spaghetti or linguinicurry-powder

1 package frozen & shelled edamame (soybeans), defrosted

1 package mushrooms (any), stemmed & sliced

1 package frozen mixed veggies (like peppers, or a wok mix with corn, carrots, snap peas, etc.)

4 garlic cloves, sliced

1 package large shrimp, peeled & deveinedChiffonade-Basil

2 Tbs. sesame seeds

1 Tbs. chili flakes

olive oil

coarse sea salt

(for sauce)

1/3 cup chicken broth

1/2 cup dry vermouth (or white wine)

1 cup creamEdamame

4 Tbs. yellow curry powder (sub any other curry powder)

1 lime

cooking oil

sea salt & chili flakes

fresh Basil leaves for serving, chiffonade

(1) Fill a large pot with water. Add a pinch of salt and a spoonful of olive oil. Cover and set over medium-high heat until at a rolling boil. (2) In a large saute pan or skillet, heat 2 Tbs. cooking oil over medium-high heat. When hot (and oil is shimmering), add the garlic and mushrooms, stirring occasionally until browned, about 8 minutes. (3) In a medium bowl, season shrimp with the sesame seeds, sea salt, and chili flakes. (4) Add the frozen veggie mix and endamame to the skillet and cook another 3 minutes. Using a wooden spoon, push the veggie ingredients to the side of the skillet and add shrimp and cook, stirring often until semi-pink but not completely cooked through (3 minutes max). (5) Add broth and vermouth, lowering the heat to maintain a simmer and, stirring occasionally, let the liquid reduce by half. (6) Once the large pot of water is boiling, add pasta and cook according to package instructions until al dente. Drain and return to the pot. Juice the lime over the pasta and stir until moistened. Cover to keep warm and set aside (7) Add the curry powder and cream to the skillet, mixing well, and let the mixture bubble another 2-3 minutes, until sauce is thickened. (8) Pour curry sauce with shrimp and veggies over thShrimpe pasta and stir to combine. Season to taste with sea salt and chili flakes. Serve steamin’ in bowl garnished with a generous pile of fresh Basil leaves.

Serves 4

Well, it looks so time-consuming here when I spell it out step-by-step, but just re-thinking making this recipe gives me this strange desire to cook similar things… involving seafood + cream… hmm like seared scallops with creamy pea puree, or something like that (!)

My question: What is your favorite dish with cream in it?

Seriously, I want to know.

Yes, ice cream counts.

5.6.2014

Revisiting Risotto

Champagne_PaintingAhh so yes, I am a fan of risotto. Way back when in bitching kitchen times, I even made coffee caper risotto and it was very good, despite the ridiculous combination. Now, I know risotto is fattening, alas…especially with all that wine and butter 😀 but frankly, the taste makes up for it! And you do have to baby it – stand there, stirring it, adding the perfect amount of liquid, constantly and vigilantly making sure it doesn’t stick too much, or harden in places, or god forbid burn 😦 Best be careful and very serious when making risotto to be sure, but remember that like any recipe, there IS room for modification, variation, and flexibility. And you don’t have to be a skilled chef to make it either, you just have to devote yourself to the task of making it. And leftovers? Nothing’s better than risotto the next day, still packed with flavor and just as cheesy as the night before. Cold pizza? Chewy and unappetizing. Cold risotto? Layered with flavors, filling, and subtly sophisticated.

After researching some of the more common risotto recipes, I settled on mushroom risotto because there’s something about the richness of mushrooms that goes very well in/with risotto. It’s been a while since I made this high-maintenance dish (yeah I said it) but I remembered: prepare accordingly. This particular recipe is from Food & Wine in a section entitled “Scratch Italian” 🙂 simply ’cause, sometimes from scratch is best! Goat cheese is the main reason I chose this version because I was looking for that little something that would up the ante a bit on the normal mushroom risotto recipe. Goat cheese, when melted into something asdried_mushrooms rich and wonderful as risotto, adds a smooth quality and in no way overpowers the dish’s other flavors, which is what I was watching for. I substituted vermouth for the typical white wine because that’s what I had in my fridge and just like sherry, it compliments mushrooms unlike any of the other ingredients. I’ll admit it though, if I could have gotten my hands on some sherry, this would have been better, if not minutely 8) Next time..

The star ingredient in this dish was of course the dried mushrooms because: A) they don’t go bad like, ever B) they pack a lot of flavor and smell really nice; and C) mushrooms go so well with alcohol, it’s not even funny. To be sure, I won’t be cooking this every night, but it was the night of my birthday when I chose to make it so I guess it was sort of a tribute to myself, or at the very least, a tribute to what I think my tastes are 😉 This type of food is so awesome it can be served by itself, no meat or other main course necessary. A good friend was telling me how silly it is that risotto is often served as an appetizer and yeah, that is pretty silly – because risotto’s got some mad main dish skills 😀

Earthy Mushroom Risotto with Goat Cheese and Vermouth

Ingredients

2 cups arborio ricecheese_goat

1 cup dried mushrooms, mixed

1 large onion, chopped

8 cloves of garlic, chopped

2 cups chicken broth

1 1/2 cups dry vermouth

3 Tbs. buttermushroom_risotto_0

1/4 cup milk

3 oz goat cheese, crumbled

rapeseed oil

salt & cracked pepper

(1) Put the dried mushrooms into a bowl. Boil some water and pour over the mushrooms. Let sit and soak for 20 minutes or until mushrooms are soft. Remove mushrooms from the water and chop. (2) In a large pot, heat 3 Tbs. oil over medium-low heat until hot; add the chopped garlic, onions, and a pinch of salt and cook until soft and translucent, 5-7 minutes. (3) In a separate saucepan, heat the broth over low heat and keep covered; add what’s left of the mushroom water to it (but not the thick stuff sitting at the bottom). Oh and take the bottle of vermouth out of the fridge and let it sit on the counter. Have a glass with ice and some club soda while you cook too. (4) Add the rice and mushrooms to the big pot and cook, stirring often, until the rice turns opaque, 3-4 minutes. Add 1/2 cup of broth and 1/2 cup of vermouth and cook, stirring occasionally, until liquid is absorbed. Keep up this process, adding 1/2 cup of broth and cooking about 5 minutes (until absorbed) and then adding 1/2 cup of vermouth and cooking 5 minutes or so, until liquid is absorbed into the risotto. When you’ve added a total of 1 1/2 cups vermouth, then continue this process using what’s left of the broth. You may need more or less, depending on the risotto, but it will be done when it stops absorbing most of the liquid and is soft in texture upon tastimushroom_sketchng (versus sticky or slightly crunchy), cooking about 35-40 minutes total. (5) Remove the pot from heat, cover, and let rest 5 minutes. When ready to serve, stir in butter, milk, and goat cheese until melted and combined; season risotto to taste with salt and pepper.

Serves 4

I wonder how many different risottos exist, that is – how many kinds there are. I wonder how long it would take me to cook them all :9 Might be worth a try sometime, as long as I proceed with caution 😉

My question: What is your favorite risotto?

Mine is a toss-up between red wine risotto and champagne risotto. Yes, it’s a theme with me 😀

4.27.13