Kats (wildrider) wrote,

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In which I am vaguely discontented

I sit here in the middle of a bright and beautiful Sunday afternoon wanting =something= and unsure as to what that is. If it be food or activity or something else entirely I know not.

Yesterday I put some finishing touches on
Saffron Risotto
1 oz butter
1 oz olive oil
1 oz onion, chopped fine
1 lb. Italian arborio rice
1 1/2 qt. chicken stock, hot
1 pinch, approx, saffron
1/2 oz salt
- mostly it just needed to cook more, with more liquid - a POUND of rice needs a lot more liquid than this recipe indicates - since it was still just a little tough from when I'd cooked it before - saute onion in butter and oil until soft, pilaf the rice and then begin slowly adding liquid (approx. 6 ozs at a time) until cooked. Rice will be thick and creamy.

To it I added shrimp sauteed in butter and garlic with some Old Bay seasoning, and it came out very well., and then I made Chocolate orange cheesecakes

2 tablespoons unsalted butter, softened, plus additional for greasing muffin cups
12 chocolate wafers such as Nabisco Famous (1/2 cup)
1/3 cup packed light brown sugar
4 oz cream cheese, softened
Rounded 1/4 teaspoon finely grated fresh orange zest
1/2 cup well-chilled heavy cream
Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups
Garnish: bittersweet chocolate shavings (made with a vegetable peeler)

Put oven rack in middle position and preheat oven to 350F. Butter muffin cups.

Grind wafers to a fine powder in a food processor.

Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with
a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto
bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure
by twisting measure.

Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts
with your fingertips to loosen and turn out onto rack.

Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon)
with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with
cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream
cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.

Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or
chill until ready to serve.

Makes 12 individual cakes.

Instead of the muffin pans I made them in four miniature cheesecake springform pans; I didn't have chocolate wafers so I used graham crackers with a tablespoon of cocoa and an extra tablespoon of sugar (and doubled it, since it didn't make enough for the pans); to the mixture I added both cocoa and more cream cheese, since it seemed to have an insufficient amount of chocolate to begin with, and I sweetened the whipping cream just 'cause it seemed not sweet enough with the cocoa and the orange. My orange zest was very zesty and gave it quite an orange punch. Came out very well, if very rich, and the three of us split two of the little cakes (so there are two and a half left).

With a salad and that was Saturday's dinner.

Then today we went to Tuesday Morning to see if I could find some good grilling gloves, since mine are starting to come apart due to burns from handling the coal chimney; but it's the wrong season. Instead we got some Christmas presents for some folks and a nice fuzzy blanket to replace the old cat-chewed one. I wanted to buy a very nice carry basket for carrying stuff to work on food days, but I can't think of where I'd keep it between uses (storage is at a premium in this house)... I really want it, though. Maybe that's why I'm discontented. I can't get anything because I have no place to PUT anything.

I suppose I could finish up with the laundry. It's really nice outside, a little breezy and cool (especially for here!). At least we got out and about today!

Oh, and GIP.
Tags: food
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