Bacon, Leeks and Peas Risotto

You need a strong hand for this recipe-a lot of stirring involved. This was the first time I made risotto and no one better than dear Martha Stewart to learn from. This recipe is from her Everyday Basics magazine. I had bookmarked a few recipes I wanted to try and so had stocked up on all the ingredients i needed. I modified the original recipe by changing a few proportions and not adding any white wine. I also ended up using a lot more stock than she suggested. The key to a creamy risotto is stirring it well as it cooks. I hope you try this it was perfect comfort food and a lovely one dish meal with lots of flavors.

Ingredients (serves 4)
Bacon- four strips cut across into this strips
2 Leeks-white and light green parts, washed and thinly sliced
Arborio rice -1.5 cups
Chicken stock-8 cups (add water if you run out)
Frozen peas-1 cup
Parmesan cheese-1/2 cup
Lemon juice-1 tblsp
salt and pepper to tase

Method
Add stock to a pot, bring to a slow simmer. On medium heat, add bacon to heavy bottomed pan and cook till lightly browned but not crispy. Add sliced leeks and cook till keeks turn soft. Add rice and cook for about a minute till edges of rice look transluscent. Martha said this pre cooking the rice helps the rice cook evenly. Then add 1 cup simmering stock and cook on medium low stirring till liquid is abosrbed. Keep repeating stirring all the while until risotto turns creamy and rice is cooked. After addition of the last broth batch stir in peas. Stir till all liquid is absorbed. Total time from first broth addition to last took me about 30 minutes. Stir in parmesan cheese, remove from heat and cover and keep aside for two minutes. Add lemon juice, salt and pepper to taste. Serve.

Guest post: Stuffed Pomfret Fry

Tomorrow is my 7th wedding anniversary. I really wanted a swatch watch for my anniversary but the only swatch store in Seattle closed and didn't want to drive to Portland for that one thing. So then Nits ordered one online and it turned up looking nothing like its picture-umph aargh! So taking matters into my own hands I walked into the mall and bought myself a 300 dollar watch and a few clothes. This as you can imagine  lead to a LOT of guilt. To avoid thinking about my carefree spending I decided to work on this post which has been sitting for a while. You might have guessed by now that this blog is barely surviving. Between home, work, Sahana and summer activities I have no energy left in me to keep up with posting all the recipes (except the energy I find for shopping occasionally). I was cribbing about my dying blog to my friend Sonia (who btw has featured often here). She I guess felt sorry for this failing endeavour of mine and sent me this awesome recipe. Sonia's MIL made this and apparently its finger licking good. I haven't gotten around to trying it as yet but will post pics of my own as well when I do. Thanks Sonia and Dorathy aunty for this awesome recipe.


Method:

1. Wash the pomfrets with cold water and trim the fins and tails.
2. Make a slit along the upper periphery of each fish.  Remove the inner organs carefully.
3. Make a slit in the upper lip of each fish.  Remove the gills.  Wash the fish thoroughly under copious amounts of cold running water.
4. Make 3-4 shallow gashes on both sides of each fish.  Then apply 1 tsp of salt and 1 tsp of turmeric within and all over the fish.  Keep aside.
5. Make a fine paste of all the ingredients indicated for grinding with minimal amount of water.
6. Heat 2 tablespoons of oil in a kadai or wok till smoking.  Add the ground paste and fry on medium heat till the oil leaves the sides of the pan.  While frying, add salt to taste and lemon juice.  Cool the fried paste.
7. Now fill the fish pockets with the paste.  When done stuffing, apply the remaining paste all over the outside of the fish.
8. Secure the stuffed fish with twine to prevent leakage of the masala during frying.
9. Heat 3 tblsp of oil in a shallow pan.  Fry the stuffed fish on medium heat.  Once crispy on one side, flip it carefully and crisp the other side as well.
10. Take it off the pan, cut it into 2-3 pieces and serve hot with lemon wedges and sprinkled with chopped cilantro/thyme leaves.  A great accompaniment with dal and rice.

Happy 4th of July

Totally fell off the bandwagon this past year. Sahana is 14 months old now and life is coming to back to a much more normal pace. I get time to actually do stuff for myself-ha ha. I can't promise anything but will slowly get this blog back up and running. Made these cupcakes for a 4th of July party. Just regular chocolate cupcakes, frosted with plain vanilla icing and decorated with strawberries and blueberries for the -red-white & blue!
Wish everyone a happy and safe 4th!

Baked Brie

This is my new favorite appetizer. We made this for New Year's eve and it was a big hit. I love it for two reasons. First it takes like 5 minutes to make and second it is soooooper delicious. All you need are a couple of store bought ingredients and you're all set. Thanks to Bethany and her mom for this one. Believe me this is worth a try.

Ingredients
One package Brie cheese
One freezer tube of Pilsbury crescent rolls
Hot pepper Apricot Jelly (or any other kind)
Crackers

Method
Cover the cheese with the crescent roll dough to form a large ball. Bake in the oven at 350 till outside is golden brown. Cover the entire dough with hot pepper jelly. To serve cut the ball into wedges and let people enjoy it over crackers. The gooey brie combined with the hot pepper jelly in buttery pastry--yummy yum yum.