Andrea and Colin's Shrimp Risotto · Monday November 5, 2007 by colin newell
5 cups chicken broth
3/4 cup dry vermouth
6 tablespoons butter
1 to 2 tablespoons minced garlic
1/4 to 1/2 teaspoon dried crushed red pepper
1 bay leaf
1 teaspoon tarragon (optional)
100 grams uncooked medium shrimp, peeled & deveined
1/2 cup finely chopped purple onion
1 1/2 cups arborio (risotto) rice
3 tablespoons chopped fresh parsley
1/4 cup sour cream
1/2 cup grated Parmesan
Prepare chicken stock with 1/4 cup vermouth.
Melt 2 tablespoons butter in a skillet over medium heat. Add half the garlic and crushed red pepper and sauté for 30 seconds, then add shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup vermouth. Simmer until shrimp are just cooked through, about 2 minutes. Do not overcook shrimp or they become tough. Drain shrimp, reserving cooking liquid.
Melt remaining 4 tablespoons butter in heavy large saucepan or skillet over medium heat. Add onion and remaining garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1-2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total. Don’t “drown” the risotto!
Add sour cream.
Cook until rice is just tender and creamy, about 5 minutes longer. Add a final shot of vermouth. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat.
Stir in 2 tablespoons parsley into risotto. Season with salt and pepper. Transfer to plates. Sprinkle with remaining tablespoon parsley.
Makes 4 servings –
Serve with Pinot Noir or similar Red Wine.
Comment [3]
Banana-Fig Bread · Tuesday August 28, 2007 by colin newell
One of the best companions to a good hot cup of coffee is a slice of sweet bread. And one of the best recipes come tried and true from old standards that have been adapted through time. And how I have adapted this recipe was with the addition of fresh locally grown figs my wife brought home one day! Voila! New recipe. The basic banana bread recipe comes from one of my Aussie cook books – my wife has the whole series. Add a comment if you can remember. This simple banana bread (with a twist) is the perfect concoction for nearly black bananas where the fruit flies fear to tread.
In a mixer bowl add:
3 or 4 ripe bananas
1/2 cup melted butter
Cream the two ingredients with your mixer on low.
1 cup brown, white or raw sugar (can easily reduce to 3/4 cup)
2 eggs, gradually added to running blender
2 – ripe figs. Cut them in halves and squeeze in the fruit.
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
2 cups of white flour
Preheat the oven to 350°F (175°C). Power mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, eggs, figs and vanilla. Sprinkle the baking sodas and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour or until toothpick comes out dry. Cool on a rack. Remove from pan and slice to serve.
The figs give a tangy sweetness to the bread that leaves ordinary banana bread in the dust!
Comment [3]
Stages - small plates big taste in Fernwood, Victoria · Monday August 13, 2007 by colin newell
If you are a foodie in Victoria, B.C. Canada it will come as no surprise to you that this city has something for everyone.
Thai, Italian, Indian, Japanese, Western, Chinese, Fusion.
You name it, it’s here.
Stages small plates wine bar has given us something entirely new – good food in small quantities and a healthy selection of regional wines.
Imagine being able to pick from some of the areas best fresh food, all locally sourced ingredients, an international selection of fine cheeses and wines from places like the golden mile of Osoyoos in the Okanagan.
My wife and I visited Stages for the first time this evening – shortly after opening time… so we were the first to be seated. Stages on Gladstone in historic Fernwood, Victoria has a very hip and open feeling. High ceilings and an airy and informal setting that takes advantage of the classic brick work, Stages earns top marks in letting the consumer relax and get down to the business of eating some interesting bites.
We picked a couple of glasses of red wine from the golden mile region in Osoyoos, B.C.
Food selection included chilpotle-lime mussels and a lango bread with goat cheese, tomato and artichoke hearts. A basket of artisan bread helped us take advantage of the wonderful broth that enveloped perfectly prepared mussels.
Stages in Fernwood has an eclectic menu that encourages repeat visits – better yet, a group of 4 to 6 people. That way, you can order more and share.
We will be returning soon! With friends…
Stage is at 1307 Gladstone Avenue, Victoria.
Open seven days a week from 5 p.m. until midnight, and at 4:30 during Belfry matinees.
The restaurant can be reached at 250-388-4222.
Comment [2]
Espresso Beer Pork Ribs · Sunday July 22, 2007 by colin newell
Here is a wonderful summer recipe that my wife and I cook up this time of year.
2 whole racks pork side ribs, each cut in 2 or 4
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. paprika
1 tsp. oregano
1/4 tsp. cayenne pepper
1 tsp. sugar
1 tsp. salt
1/2 tsp. cracked black pepper
1 1/2 cups barbeque sauce
2 Tbsp. honey, or to taste
2 Tbsp. fresh squeezed lime juice
2 bottles Guinness® Beer
1 Tbsp. instant espresso powder
Preheat oven to 325 degrees F. Trim ribs of excess fat. Combine the spices, herbs, sugar, salt and pepper in a small bowl. Sprinkle and rub mixture all over the ribs. Set ribs in a roasting pan.
Pour in the beer. Cover and bake 90 minutes, or until ribs are tender. When almost there, place the barbecue sauce, espresso powder, honey, and lime juice in a pot and whisk to combine. Simmer over medium heat 10 minutes. Heat a barbeque or indoor grill to medium heat. Remove ribs from the pan and grill until nicely coloured. Baste with barbeque sauce. Cook just until sauce heats through and then serve.
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