No update this week.
Mon mari is lazing around watching old movies again.
He had surgery on a pinched nerve (other arm) last week.
To be nice to the invalid I made a favorite risotto on his least favorite day (fish hell day – I have mentioned that he’s not fond of fish, haven’t I?).
He is rather fond of smoked salmon.
See below for new opinion request.
Smoked Salmon and Spinach Risotto
Total time: 30 minutes
- 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup (4oz, 125ml) dry, white wine
- 2 cups plus 2 tbs (17oz, 530ml) chicken stock
- 2 tsp dried chives
- 1 tsp dried tarragon
- 1/2 medium onion
- 2 tsp olive oil
- 1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
- 6oz (175gr) smoked salmon
- 3oz (90gr) chevre, goat cheese (the creamy kind in the little square carton, in Europe it’s Chevraux, in the U.S. Chavrie)
3oz (90gr) fresh spinach
- Heat chicken stock, tarragon and chives in medium saucepan. Keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat oil; add onion and sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate.
Add the Condimenti, Parmesan and stir well.
- Slice smoked salmon into strips.
- Slice spinach into thick strips.
- To Finish:
- Vigorously stir in the goat cheese and spinach, and heat through. Add the smoked salmon and Parmesan, stirring well to combine.
Note: If you cook it until it’s stiff it will be dry, not creamy. It will continue to absorb liquid and by the time you pour the wine it will be perfect! The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.
On another note….
We give the dogs (puppies no longer) empty peanut butter jars to clean out.
Bonnie the slow and careful eater, holds her’s between her paws and licks it clean.
Guapa, who is always starving and gobbles her food so fast she gets sick, gets a little more aggressive with her jar.
It’s easy to tell which method is more successful.
Okay – here’s the next generation of potential cover images, submitted for your critiquing.
First, let me explain…
I want 3 covers: 1 for each of the 2 volumes and 1 for the combined book.
I don’t know If I want the 3 covers to be the same color with different photos or different colors as well.
If they’re different colors should they be shades of the same (like the green) or totally different.
Should the shades be lighter, darker, more similar or less similar.
I have changed the font style, sizes, made the photos smaller and rearranged it a bit.?
Should I arrange differently
I will greatly appreciate any suggestions you have to help me improve them and make them more appealing…..
So…. have at it!