Risotto, when you don't have several hours

So, pardon my somewhat haphazard recipe structure. I think you will find it logical in the end. This is a tasty meal when you don't have time to make "proper" risotto but still want a creamy, delicious rice dish.

Start out with however much rice you want to make. In my case, I usually make about a quater kilo. I like leftovers. Brown that over medium heat in enough olive oil to coat the grains. After a few minutes of browning, add in some spices. I like oregano, parsley, and, of course, garlic. Then add a cup of water. Here, add in a packet of cream of chicken soup powder. Yes, it's cheating. Shh.

Then, basically, stir very often to break down the shells of the rice and add to a nice gooey texture. Add water one or two cups at a time until the rice is nice and soft. The difference is, cook over a medium-high heat, so the water absorbs more quickly.

If you want to include vegetables, add them at the appropriate time. Hard vegetables should go in right at the beginning. Carrots, asparagus, that sort of thing. Softer things should go in later, and the very delicate ones (peas!) at the very end.

When the rice is ready and almost out of water, add a generous pat of butter, about half a small container of sour cream, and some parmesan cheese. Stir very well. Voila!

I made mine today with asparagus and orange bell peppers. It was very delicious indeed!

Broccoli and Bryndza

I was meandering through the store on a quest for butter, when I found Bryndza on sale. Bryndza is Slovakian feta cheese: mild, crumbly and delicious. 

Broccoli

Bacon

Bryndza

1) Steam a plate full of broccoli

2) Fry a slice of bacon until so crispy it crumbles

3) Crumble the bacon and bryndza into the steamed broccoli. 

I ate this paired with a pino grigio.

Plums with booze

This is a simple recipe I thought up when I was in desperate need of something to bring to a pot-luck. It is great straight-away, but is even better after twenty-four hours in the ice box.  

Software: 4 ripe plums; 1 Lemon; Sugar in the Raw; Krupnik see:http://www.globalgourmet.com/destinations/poland/krupnik.html  

Hardware: sharp knife non-reactive bowl 

Procedure: 1. Wash the plums and slice into half-inch wedges, and then slice each wedge in half again 2. Place in bowl and sprinkle with a tablespoon of sugar; mix. 3. Squeeze juice from half of a lemon into bowl, followed by enough Krupnik to both thoroughly wet the plums and leave enough that the plums sit in the liquor. Serve as is, over ice cream, or with an absorbent cake such as angel food. Best served slightly chilled.

Follow-up:  Enjoy the adulation of your friends.

It was in my kitchen cocktail

As the weekend approaches and I am leaving town for 2 days, I am trying to finish lots of the stuff in my kitchen off.

Glass 3/4 full of gingerale
a dash and a half of orange juice (no pulp)
a dash of rosehip palika

surprisingly good.

Hungarian Mac and Cheese

Mmm...dinner tonight.

Noodles (I use spiral, but use your fave,)
Sour cream
grated cheese
salt

1) Boil the noodles
2) add a healthy dollop of sour cream and some cheese.
3) eat!