At least, the plan was for black risotto. Instead of using the usual Arborio or Carnaroli, I went with Black Glutinous rice. What resulted was a sweet, slightly crunchy risotto; with a deep burgandy colour. This time around, I flavoured the risotto with chicken.
Black Risotto (serves 2)
1 small red onion, diced finely
1 clove of garlic, crushed
2 chicken thighs, diced
1 shot glass of cointreau
2 handfuls of black glutinous rice
1 cup homemade chicken stock (In my case, it’s much richer than store bought; so I dilute it)
3 cups water (aproximately)
Sweat the onion and garlic until aromatic; then add in the chicken. Saute until the chicken browns a little. Add the rice, and stir until the rice is glossy. Carefully add the cointreau, and stir until it evaporates. Lower the temperature, and add about a cup of stock+water. When that addition of liquid has been absorbed; add another cup of liquid. Repeat this step until the rice is tender.
I’m getting freckles on my face.
This is toffee made using the recipe in Cookwise; but with a little bit of chicken getting the toffee really dark, and sprinked with cocoa nibs.
It’s kinda like deconstructed chocolate. I guess. A little bit.
My hair is purple. So the site is now purple!
(That said, I didn’t have orange hair when I had an orange site.)
Mille Feuille has to be among my favourites to cart out of the kitchen – it’s… impressive to look at. Usually, Mille Feuille is made with puff pastry; however the recipe I use (http://www.cuisine.co.nz/index.cfm?pageId=27734, uses filo/phyllo instead.
I understand that the name Mille Feuille roughly translates to “Thousand Layers”; and also that one can make a savoury Mille Feuille, traditionally using fish.
This appeared in Delish, back in the day; so if you read Delish then, this is nothing new. I was just poking about in my web stats and noticed Mille Feuille was something people were finding on my site, via search engines