Glazed Toman with Stewed Peppers and Manchego Risotto.

My apologies for my complete lack of contribution this month. I shall explain. I have been a gypsy wandering from house to house for many moons now. While staying at others it is not best practice to take over their kitchens, make a mess, then force feed them.... so I have been eating peanut butter sandwiches and local hawker center food. I am SO ready to get back behind the stove and continue where I left off. Luckily, we are moving into a new flat next week and I will be going on a cooking rampage so FASTEN YOUR SEATBELTS!

Toman also known as the "giant mudfish" is typical in Southeast Asian cooking. Normally found in street stalls barbequed to perfection, you can also buy fillets at the g-store and fancy it up at home. It is meaty flaky and handles glazes and spices well. If you can't find Toman, buy some catfish and give it a Southern twist!

xx

Glazed Toman with Stewed Peppers and Manchego Risotto
serves 2

Ingredients:

• 2 medium Toman fillets, bones removed


• 1 tsp soy sauce


• 1 tsp brown sugar


• 1 tsp apricot jam


• 2 cloves of garlic, minced


• 1 onion, finely diced


• 1 tsp tomato paste


• 3 peppers (one green, one yellow, one red), julienne


• extra virgin olive oil


• dash of tabasco


• 4 tablespoons (1/2 stick) butter, divided


• 1 large onion, chopped


• 1 1/2 cups arborio rice


• 1/2 cup dry white wine


• 5 cups (or more) hot chicken (or vegetable) broth


• 1/2 cup manchego, shredded


• salt and pepper

Directions:

For the fish:

• Preheat the oven to 425F/220C


• Mix the glaze together.


• Coat fish.


• Put the fish in the oven for 15 minutes until flaky and perfectly cooked.
  

For the peppers:

• Sweat the garlic in the olive oil over the stove.



• Add the peppers and cook on medium heat for 5 min.



• Add the tomato paste and stir.



• Add a ladel full of the warm chicken stock and let thicken but be careful not to overcook the peppers.



• Sprinkle on some Tabasco!
  

For the risotto:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.



• Add onion and soften (about five min).



• Add rice; stir and toast for a couple of minutes.



• Add wine and cook until almost all liquid is absorbed. Stir constantly!



• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)



• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time!



• You know it’s done when risotto is tender and mixture is creamy.



• Take off heat and add the manchego and salt & pepper to taste.



• Serve with the stewed peppers and the fish on top!

Mushroom Risotto Cakes with Peppered Smoked Trout and Asparagus

As some of you know, I have recently begun doing Weight Watchers again as my trip to Italy reminded me I am the chunkiest human on planet Earth. No No.. tis not true but swim-suit season always reminds us to try and eat healthier in pursuit of that perfect Giselle-like form. Also, my boyfriend is planning a visit state-side for my bday in July and I want him to be impressed by my dedication to dieting (as it is love/happiness that has made me gain the chunk to begin with).

That being said, I was invited to a dinner party for my friend Graham, see pic, who is moving to California to live on the beach. jealous. Graham is normally pretty healthy, but just in case, I ate greens all day and saved up my WW points for food and multiple glasses of wine. Sure glad I did.... we had delicious risotto cakes with smoked trout and asparagus. Smoked trout is one of my favorite ways to eat fish. It is served room temp (or chilled) and is very good for you. All and all this isn't an unhealthy meal if you restrict your risotto intake to ONE cake (they are pretty filling anyhow). Thanks for dins Graham-cracker.. loves xxxx

Here is Graham's recipe:

MUSHROOM RISOTTO CAKES

makes 6+ cakes (serves 4)

INGREDIENTS:

• 4 tablespoons (1/2 stick) butter
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken stock
• 1/2 cup parmigiano reggiano
• 1 handful of button mushrooms (or cremini, porcini, etc.), chopped
• drizzle of olive oil for frying cakes
• S&P
  

DIRECTIONS:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time! Before you add your last cup of broth, add chopped mushrooms..
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add parmigiano reggiano and s&p as necessary.
• Let mixture cool COMPLETELY.
• When cool form cakes with hands.
• Fry cakes in a pan in olive oil until golden brown on both sides.
• Serve immediately with trout on top.
  

*Graham bought the smoked trout.. tsk tsk from the local grocery store (Harris Teeter) and it is available at most large stores/fishmongers.

BAKED ASPARAGUS:

-courtesy of other dinner guest, Lisa.

serves 4 with risotto and trout

INGREDIENTS:

• 1 bunch asparagus, washed
  
• drizzle of olive oil
• a squeeze of lemon
• a handful of sliced almonds
• cracked black pepper
• kosher salt

DIRECTIONS:

• Pre-heat oven to 400 F/205 C
• Lay asparagus on a baking sheet.. do not overlap
• Drizzle with olive oil
• Squeeze on lemon
• Add S and P
• Place in oven for 10 min.
• Take out.. add almonds and put in for another 2 min.
• Take out when they have been cooking for about 12-15 min.. you still want them to have a nice crunch.
• Use as a side dish for another meal or add to the risotto cakes and smoked trout.

ALL TOGETHER NOW....

Lemon Goat Cheese Risotto with Asparagus

I love risotto. It is easy to whip up for one (or many) and can be made with whatever is left in the fridge. Both of my roommates in London, Charlotte and Hannah, loved risotto and made their own special variations. Hannah's speciality was a risotto with chorizo, onion, and peppers (delicious!). Charlotte made many varieties. I do recall one that included hot dogs. haha. Here is my new favorite.. it is light, delicate, and perfect for spring!

LEMON GOAT CHEESE RISOTTO WITH ASPARAGUS SPEARS

serves 4-6 as main course and 6-8 as starter (you can adjust recipe measure according to your needs)

Ingredients:

• 4 tablespoons (1/2 stick) butter, divided
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken (or vegetable) broth
• 1/2 cup soft goat cheese
• the zest of half a lemon
• bunch of asparagus
• salt and pepper

Directions:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time!
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add goat cheese, a pinch of lemon zest, and salt & pepper to taste.
• Garnish with steamed asparagus spears and remaining lemon zest.

for the asparagus:

• cook while you are stirring your risotto..
• snap ends off asparagus.
• I cooked mine in the hot chicken broth i used for the risotto. Boil for approx. 5 min.
• Take them out and shock them in a bowl of ice water. It keeps them crunchy!
• ENJOY!