Archive for February 21st, 2010

clam and asparagus risotto

 

Experimented with a new risotto by building off the recipe for a mushroom risotto that I typically make.  See my earlier post on Mushroom Risotto for the recipe.  Here are my additional alterations to that recipe to get what I made tonight. 

 

Ingredients:

No mushrooms or cheese used

Liquids used:
(3 or 4) cups of chicken broth (or vegetable if you prefer);
(1) cup vermouth;
(1/2) cup clam juice drained from your clams

(1/2) lb. asparagus

(1) can of baby clams or (1-2) lb of fresh clams (steamed)

(1) tbsp of parsley [optional]

 

Directions:

_Cook asparagus in salted water for 2-3 minutes or until cook.  Cut into 1-2 inch pieces and pat dry with a paper towel.  Set aside.

_Drain the juice from a can of baby clams or steam your fresh clams and reserve the clam juice for later.

_Cook the shallots, garlic, and rice as in the other recipe.

_Add the vermouth as the first cup of liquid added to the rice .  From then on add the broth, making sure to incorporate the clam juice in as well.  You may not use all of the broth.  Continue to add broth until the risotto rice is to the firmness or softness of your liking.

_When rice is done add in the butter, clams, asparagus, and parsley (optional).  Mix together

_Add salt and pepper to taste

 

(image by: vivien chin)

olive tapenade

 

Made a nice olive tapenade for an appetizer tonight.  Very tasty and yummy.  I love olives and garlic.  I sort of just made up the recipe as I went along–making it to taste.  So here’s my approximate recipe.  Feel free to change it up!

 

Ingredients:

(1/2) cup fresh olives [I went to the bins of fresh olives w/herbs in oil at the market for mine. Kalamata, green, etc)]

Juice from 1/2 a lemon

(1 or 2) tbsp capers [amount to your liking]

(3) cloves of garlic. Minced.

(1 or 2) tbsp olive oil

Black pepper to taste

(1) fresh Baguette [or crackers if you prefer that over bread)

 

Directions:

_Chop olives into relatively small pieces.  I liked mine a little coarse, but you can make a finer mince of the olives for a more delicate texture.

_Mince garlic into fine pieces.  (I love more garlic so I used 3 cloves, but you can use less if you like)

_Rough chop the capers

_Combine olives, capers, garlic, lemon juice, and olive oil.  Mix thoroughly and add pepper to taste.

_Slice up the baguette and serve the tapenade over the baguette (or crackers).

 

(image by: vivien chin)


Enter your email address to follow nummynims and receive notifications of new posts by email.

Join 480 other followers

nummynims tweets

Blog Stats

  • 755,940 hits
February 2010
M T W T F S S
« Jan   Mar »
1234567
891011121314
15161718192021
22232425262728

Pages


%d bloggers like this: