To fuck or to cook?

[Mmmm, Burger (C.J.)]

Originally Posted by bold_n_brazen

You should try it. Risotto is easier than foodies make it out to be.

How hard is it? It's just stirring and the right amount of heat.

[Oliver_Wendell_Ramone]

Originally Posted by Mmmm, Burger (C.J.)

How hard is it? It's just stirring and the right amount of heat.

So this must be the "to fuck" part of the thread, right?

[Adder]

Originally Posted by Mmmm, Burger (C.J.)

How hard is it? It's just stirring and the right amount of heat.

And, at the risk of alienating anyone's Italian grandmother out there, much of the stirring that people often do is unnecessary (as I learned from the Chef of one of the better, although not Italian, restaurants in town).

[tmdiva]

Originally Posted by Adder

And, at the risk of alienating anyone's Italian grandmother out there, much of the stirring that people often do is unnecessary (as I learned from the Chef of one of the better, although not Italian, restaurants in town).

I completely agree. Though it can depend on the pan you're using. I'd always made risotto on a semi-regular basis (at least once/month), but using a nonstick pan. A couple of times ago I tried it in my new enameled cast-iron dutch oven, and it stuck like a bugger. Back to the nonstick pan (a moderately-deep 12" skillet), and stirring only occasionally (mostly to make sure it cooks evenly).

tm

[Sparklehorse]

Originally Posted by tmdiva

I completely agree. Though it can depend on the pan you're using. I'd always made risotto on a semi-regular basis (at least once/month), but using a nonstick pan. A couple of times ago I tried it in my new enameled cast-iron dutch oven, and it stuck like a bugger. Back to the nonstick pan (a moderately-deep 12" skillet), and stirring only occasionally (mostly to make sure it cooks evenly).

tm

It certainly doesn't need to be stirred constantly but I don't think that's where the work is necessarily. If Coltrane was looking at a Fisherman's Risotto recipe, there is likely a whole separate process to preparing the fishy part of the dish. I make a lot of risottos too but it sure ain't weeknight cooking.

[taxwonk]

Originally Posted by Sparklehorse

It certainly doesn't need to be stirred constantly but I don't think that's where the work is necessarily. If Coltrane was looking at a Fisherman's Risotto recipe, there is likely a whole separate process to preparing the fishy part of the dish. I make a lot of risottos too but it sure ain't weeknight cooking.

Typically, they're made with shellfish, like shrimp and scallops. The preparation is virtually zero if you buy them pre-peeled and deveined. You just toss them into the pan for the last couple of minutes to cook.

[J. Fred Muggs]

Originally Posted by tmdiva

Well, based on my experience with the Cuban pork roast last year (an hour on the grill, then several in the oven at I think 250), I'm pretty sure I want an internal temp of 190 (to make sure the connective tissue has all broken down). 145 is the temp I aim for when I'm cooking chops or loin or tenderloin--the leaner cuts.

Right now I'm thinking I'll do a simple rub, start the meat on the grill for a couple of hours, then switch to the oven at 250. I will probably prepare the Simple Sweet and Tangy Barbecue Sauce from Cook's Illustrated. The only issue is whether I start the meat early Saturday morning or late Friday night (people are coming at 4).

tm

Meant 195. The 4 and 9 look kind of alike

[tmdiva]

Originally Posted by J. Fred Muggs

Meant 195. The 4 and 9 look kind of alike

No matter.

Never gave you all the update on how it went. I did a dry rub (the one to go with baby back ribs in Cook's Illustrated), browned well over charcoal then moved, shielded, to the cool side of the grill. I left them out there for two hours, then moved them to the oven at 250 (? can't remember if it was this or 225--in any case it shouldn't much matter) until morning. Then I took Flinty's advice of wrapping it in foil and putting it in an empty cooler for several hours. It was still quite hot, but not enough to burn, when my sister shredded it before the party. I made the Cook's Simple Sweet and Tangy BBQ sauce (which sounds not terribly different from the Carolina Red discussed here, except with molasses), and served it and basic coleslaw on the side. My sister and brother-in-law thought neither the sauce nor the coleslaw were sweet enough (plus he thought the sauce should have a fruity tang--I think he grew up eating one that was made with pineapple juice or some such), and the kids thought it was a bit spicy, but I thought it was great. I have never cared for coleslaw, but with the pulled pork it was just the right amount of fresh crunch.

tm

[Adder]

I improvised a baked ziti with sicilian sausage, mushrooms, eggplant, zucchini and ricotta tonight. So good I could hardly stop eating (which I am pretty sure I am going to regret).

[Paisley]

Originally Posted by Adder

I improvised a baked ziti with sicilian sausage, mushrooms, eggplant, zucchini and ricotta tonight. So good I could hardly stop eating (which I am pretty sure I am going to regret).

Sounds good. Details?

[Adder]

Originally Posted by Paisley

Sounds good. Details?

As I said, it was improvised, so I am sure someone who knows what they are doing could improve on the technique, but this is what I did. It may not be up to gourmet standards in appearance, but was delicious.

Ingredients:

about 3 tbs olive oil
one large onion, chopped
3-4 cloves of garlic, minced (or run through a press)
8 oz mixed mushrooms
two medium zucchini, cut into chunks
one medium to small (chinese purple) eggplant, cut into chunks
1.5 cups red wine
28 oz can diced tomatoes
3/4 lb. sicilian (or other Italian) sausage
1 lb dried ziti
salt, black pepper and crushed red pepper flakes
about 1.5 cups grated Parmesan
about 1 cup ricotta

1. In a large saute pan, saute the onion in the olive oil until medium soft (five minutes or so, seasoning with salt and pepper. At the same time, brown the sausage in a separate pan, and cook the ziti a few minutes short of al dente. Chop the eggplant and zucchini and season with salt and pepper.

2. As the onion gets close to cooked through, add the garlic, then the mushrooms. Cook the mushrooms close to done and add the eggplant and zucchini and cook until tender (8-10 minutes).

3. Once the sausage is done, slice and add to mixing bowl with 1 cup of Parmesan and .75 cups of ricotta.

4. Once the vegetables are done, add to the wine and cook off the alcohol. Add the tomatoes, more salt, black pepper and red pepper flakes to taste. Cook until the pasta is done (or if you remembered to cook the pasta at the same time (unlike me) about 10 minutes). Drain pasta well.

5. Add the vegetable mixture to the sausage and toss.

6. Spray a 9x13 baking pan with non-stick spray, add the pasta and top with the sausage and vegetable mixture, stirring to mix through. Top with dollops of the remaining ricotta and sprinkle with the remaining parmesian.

7. Bake in a preheated 350 degree oven about a half hour until heated through and bubbly. Increase heat to 450 and cook a few minutes more until cheese on top is golden brown.

8. Remove from heat and let cool 10 minutes or so and serve.

[tmdiva]

Originally Posted by Adder

1. In a large saute pan, saute the onion in the olive oil until medium soft (five minutes or so, seasoning with salt and pepper. At the same time, brown the sausage in a separate pan, and cook the ziti a few minutes short of al dente. Chop the eggplant and zucchini and season with salt and pepper.

Why two pans? I would probably slice the sausage before cooking, brown it, then keep a little of the rendered fat in the pan to saute the other ingredients. I'm all about limiting the cleanup.

tm

[Adder]

Originally Posted by tmdiva

Why two pans? I would probably slice the sausage before cooking, brown it, then keep a little of the rendered fat in the pan to saute the other ingredients. I'm all about limiting the cleanup.

tm

That probably makes more sense.

[ltl/fb]

Any ideas for fresh figs other than cutting in half, smushing the middle in a little or scooping a tiny bit out, plopping in a little goat cheese and broiling?

Note that the above represents the highest level of fussiness I will deal with with. Totally not into anything that would require toothpicks and/or wrapping and/or carefully hollowing out the middle of the fig while keeping it basically whole and injecting some substance into it.

[Cletus Miller]

Originally Posted by ltl/fb

Any ideas for fresh figs other than cutting in half, smushing the middle in a little or scooping a tiny bit out, plopping in a little goat cheese and broiling?

Note that the above represents the highest level of fussiness I will deal with with. Totally not into anything that would require toothpicks and/or wrapping and/or carefully hollowing out the middle of the fig while keeping it basically whole and injecting some substance into it.

With your limitations, no.