Wednesday, September 21, 2016

Cartoon, Doctors, Beepers.

I thought this was absolutely hilarious. Maybe it's just me. This was in How To Geek this morning.

As you may have noticed, I have been grousing about all the beeping from the cranes during the construction - same sound as a truck backing up. Seems like it's almost continuous. Went to the doctor this afternoon and when we left her office, what did we hear, a flaming truck backing up. I can't get away from the sound. Anyway, she said my cholesterol is very high but both the good and the bad are high. she calculated I have a 20% chance of having a heart attack in the next 10 years if I don't take my pills. So, reluctantly, I suppose I will have to go back on them.

I now have the cortisone (I think that's what it is) for my bursitis, all I need is an appointment with the surgeon to inject it.

I was in two minds whether to share the following recipe, but I thought somebody might like it. I think it sounds delicious and as it's risotto, for me it can't go wrong. However, I would probably cheat with the fish stock, these days you can buy excellent pre-made stocks and bouillons. A lot of people will come back with "I don't like anchovies" I would defy them to know there were anchovies in this if no-one told them. Although in this case they are being used as a garnish as well.

Risotto with Anchovy and Ginger

Food & Wine

Marzapane restaurant in Rome flavors this buttery risotto with both salted anchovies and colatura, the deeply savory Italian version of fish sauce. As a surprisingly delicious contrast to the rich risotto, the
chef garnishes the dish with candied ginger.

FISH STOCK
2 Tbs extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 lbs fish bones and heads from white fish, such as snapper or sea bass
1/4 cup dry white wine
8 cups ice

RISOTTO
7 salt-packed anchovy fillets, rinsed and patted dry
12 oz carnaroli rice (2 cups)
1/4 cup dry white wine
1 stick unsalted butter
2 Tbs salted butter
4 tsp colatura (see Note)
Kosher salt
Slivered candied ginger and chopped chives, for garnish

1. MAKE THE FISH STOCK

2. In a large stockpot, heat the olive oil. Add the chopped onion, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the fish bones and heads and cook until white, about 5 minutes. Stir in the white wine and cook for 1 minute. Stir in the ice and 8 cups of water and bring to a simmer. Cook over low heat until reduced by half, about 45 minutes. Strain the stock through a cheesecloth-lined sieve and keep warm.

3. MAKE THE RISOTTO

4. On a work surface, using the side of a chef's knife, mash 3 of the anchovy fillets to a paste. In a large saucepan, cook the rice over moderately low heat, stirring, until translucent around the edges, about 5 minutes. Stir in the white wine and cook over moderate heat until absorbed, 1 minute. Add 1 cup of the warm stock and cook, stirring, until all of the stock is absorbed, about 3 minutes. Add another 1 cup of stock and the anchovy paste and cook, stirring, until the stock is absorbed, about 3 minutes. Repeat 5 more times with the remaining stock; cook until the rice is al dente and suspended in a creamy liquid (reserve any remaining stock for another use). Stir in the unsalted butter until the risotto is creamy. Remove from the heat and let stand for 2 minutes.

5. Stir in the salted butter and the colatura; season with salt. Spoon the risotto into bowls and garnish with the remaining anchovy fillets. Sprinkle with candied ginger and chives and serve.

6. MAKE AHEAD

7. The fish stock can be refrigerated for 3 days or frozen for up to 1 month.

NOTE

Colatura is an Italian fish sauce made from anchovies. Look for it at specialty markets and on amazon.com.

Servings: 4




Have a great day

22 comments:

  1. It will be interesting if your dreams will start having that beeping noise in them :)

    betty

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    1. That wouldn't interest me one bit Betty!!

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  2. I wonder if the people who work in stores hear that beeping in their sleep?

    And no, I don't like anchovies. LOL

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    1. Had to be somebody. It is inadvisable to eat anchovies on their own Liz.

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  3. *beep* *beep* *beep*...annoying all right. Hopefully, it'll all come to an end soon! Love the sound of the risotto recipe. I do like anchovies. I think they'd give this dish the bite it needs. :-)

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    1. Well it might cease for a while but eventually, next year, they will get round to doing our balconies and we will have to live through it all again Denise. I think you are right about the anchovies.

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  4. I love anchovies but boy they make me thirsty. I haven't had my cholesterol checked for years. Last time it was pretty low... 2.4 I think. Mind you I was a lot lighter and ate better then.

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    1. That's odd Pinky, I have never become thirsty through eating them. Well when they thought I was diabetic, it is necessary to keep cholesterol down. Now she says I am not diabetic I was hoping to get off them. She left it up to me whether I wanted to go back on them or not.

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  5. Sorry about the beeping.
    Eat oatmeal and Cheerios. Both are supposed to be good for cholesterol.

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    1. Not half as sorry as I am Alex LOL.

      Oatmeal and Cheerios eh? Didn't know that.

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  6. Sorry about the cholesterol. I bet mine will be high too.

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  7. Sorry to hear you have to go back on the pills but glad you got the medicine for your bursitis. I hope you will feel better soon

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    1. Seeing the surgeon on Friday Birgit

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  8. Be very careful with high cholesterol, as it is a silent killer. Hubs and his father and brother all have it and two out of the three had heart attacks - both cardiac arrests. Hubs had one two years ago and is still recovering. He took pills too. Your diet can be very important, especially the amount of fat, not just the cholesterol.

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    1. You're right DG, I plan to be although the cramps I get can be miserable. My diet is pretty healthy so that shouldn't be a problem.

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  9. Pity about the cholesterol going up and having to go back on the pills. I hope you get an appointment with the specialist soon and the cortisone works for you quickly.

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    1. It is a pity Helen, but what can you do? I have one Friday at 8:45 a.m.

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  10. Bummer about the pills, but at least it's saving you a potential heart attack. That's a scary thought.

    I might try that risotto. I used to be one of those "I hate anchovy" types... until I actually tried it. I make a Caesar salad dressing that has anchovy paste in it, and it's magical. Most people protest upon hearing about it, until I make them try it, then they admit... oh, that didn't taste like what I was expecting. This is really good.

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    1. It is of course Bryan, but the stats weren't that high.

      I thought most people didn't like anchovy because they had tried them "neat" as it were. I used anchovy a lot. Always liked it. in my case I like it straight out of the can although in small quantities.

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  11. I love ginger. And aside from in sauce, I don't know what the little fishes taste like. But back when I worked in the kitchen, we used them as toppings.

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    1. They are pretty salty Ivy which I why most people don't like them if they try them on their own.

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