Saturday, August 15, 2009

Saturday, August 15th - Leftover Lemon Risotto and Unpacking

I went away to visit my folks in Toronto pretty much after we finished moving. So D was left with a pile of boxes. He knew it was coming as it was nearly impossible to get away in July especially since with the month end being at an awkward Friday... that meant we lost a whole week of packing. Frig!

So D is visiting his folks this week and working out of Montreal. That leaves me with my neglected boxes. Thankfully, I made extra risotto yesterday and D bought a whole fillet of coho salmon for our salmon yesterday so there's one piece left. That's what I'll have tonight. I'll sear the last piece in a cast iron skillet.... I should probably take it out of the fridge.

I am struggling with how to reheat the risotto. If I have the patience, I like to reheat on the stove whenever I can. I also like to fridge defrost as well. I just think that nuking just kills too many nutrients. As well, the waste-hater I am tends to dislike wasting something as sticky as risotto in a pot. I thought about baking it since it has become stiffer from cooling. I think that's what I'll do. Yeah. I'll add a bit of water though.

My next decision is which wine, which wine, which wine. There is a Spanish white, slightly fruity, already in the fridge. I have a french style chardonnay. I put it in the fridge but I'm leaning away from it. I stuck an Italian Pinot Grigio in the freezer for a bit. Hmmmm what to do. I'm leaning to the Pinot Gris.

I'm going to get the fish out of the fridge and prep the risotto. Later folks.

Baked Lemon Risotto

Preheat the oven to 425 convect so you don't waste time.

Oil a small baking dish, 4"x6" or so.
Spread a cup or cup and half of leftover risotto mixed with 1/4 c water in the dish
Cover tightly with foil and place in oven
Bake 20 minutes
Uncover and turn on broiler
Place under broiler on top level for 5 minutes
If you like, top with some fresh parmesan.

I seared the last piece of salmon with the herb seasoning left from last night. In a cast iron pan, on high, heat up some oil. D used butter. If the skin is on, you want to do most of the cooking on the skin side. 3-4 minutes. You only want to cook on open side for a minute or two. This ensures a crispy skin as well as preventing over cooking and drying out.


I landed on the Pinot Grigio. Corte Giara....

Photos of food later.

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