Chance created me this wonderful recipe. This pink creaminess was out of this world…
Whole wheat fougasse/pizza dough (left-over), covered by cream cheese + yogurt (left-over), and what topping… oh, I had that leftover of red sauce (for duck) in the freezer, since 1932 at least : Wine, shallot, butter and cranberry sauce.
And I completed with more toppings : raisins, goji berries, walnuts. A little parmesan cheese. A drizzle of olive oil.
It’s thin, crispy and mellow. And the taste is really deep, rich, refined.
The rest of dough, with more thyme, rosemary and bits of garlic inside, painted with olive oil. That gave a delicately fragrant roll.
Hot gésiers confits (chicken gizzards) salad. The 2 dishes are linked.
So I made a false risotto. With Faux rice ?
No, it’s rice. Don’t let the pinkish color fool you. Genmai (brown rice), with akamai (red rice) and a few other grains that were in the bottom of my box.
What is cheating is cooking the rice separately and added the creamy sauce on it. It’s real food, but not a bona fide risotto.
Added paste kabocha pumpkin, shredded cheese, olive oil garlic (that simmered with the gizzard), after the rice was cooked. Aged Parmesan on top.
That was creamy, kabocha, deep in taste, warm… delicious.
Super tender… because longly simmered in olive oil with whole heads of garlic and thyme. I reheated a few. Served on salad.
With dill and balsamico dressing.
(double serving of risotto)
Cal 611 F19.3g C89.2g P38.4g
Do you remember the Burmese / Shan yellow tofu I made a while ago ? Making Shan Tofu with modern kitchen equipment
I had some (uncooked) paste left and frozen. When I defrost, the bag leaked so I got dryer grounds. I cooked in micro-wave (added salt and nutmeg) and obtained that sort of “cake”.
I liked the “wet simmered” one a lot, but this one is sooo great ! I have eaten up 2 servings.
Plus shiitake mushrooms, chili peppers and shishito peppers, tomato sauce (with garlic, olive oil and fresh thyme).
(with 2 eggs and 2 servings of yellow tofu)
Cal 656.5 F21.3g C95.3g P40.2g