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Remove Quails, add water and scrape the pan
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"Add 1/4 cup water to the pan, raise the heat to high, and, scraping with a wooden spoon, loosen all cooking residues from the bottom of the pan while allowing all the water to boil away. Pour the pan juices over the quail and serve at once."
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recipe!
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Thank you @jfedkc for inviting me to present a mini wine tasting. It’s always great fun to work on a pairing menu and be part of something that has such a huge impact on our community. Tonight, the wonderful ladies of #BKGive raised over 00 for their n
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/1Q4xU1m
Cauliflower Risotto (01)
Image by Thomas Cizauskas
Recipe adapted from Foodie Fiasco.
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INGREDIENTS
For the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
[I used oyster mushrooms.]
salt and pepper
olive or coconut oil cooking spray
For the risotto:
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
1 medium head cauliflower, cut into florets
1-1½ cups low sodium vegetable broth. [I use homemade broth.]
2 teaspoons white wine vinegar
1/4 cup toasted pine nuts
Salt and pepper, to taste
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INSTRUCTIONS
For the roasted mushrooms:
Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
For the risotto:
Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes.
[Or grate, which I prefer.]
Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
[Add in ¾ cup of dry white wine. and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.]
Heat the vegetable broth to a gentle simmer.
Add the broth in three equal additions, stirring constantly for about 3 minutes, until absorbed.
Stir in the white wine vinegar and toasted pine nuts. Salt and pepper to taste, add a pinch of grated nutmeg, and top with the roasted mushrooms.
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More pix: here.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
— Follow on web: YoursForGoodFermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
It’s a #getitdone day. Started with a 6am swim. Working by 7. About to start a marathon of great meetings with awesome people. See you on the other side! #workhardplayhard #coffee #igkansascity @parisicoffee #teamventa
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It’s a #getitdone day. Started with a 6am swim. Working by 7. About to start a marathon of great meetings with awesome people. See you on the other side! #workhardplayhard #coffee #igkansascity @parisicoffee #teamventa
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/28MlRaT
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I don’t mind if Ayah eat Tom Yum Kung, I’m just happy with my cookies.
