Risotto alla Romano (Roman Style)

Risotto alla Romano (Roman Style)

 See the recipe for risotto alla milanese for all about arborio rice. 

Risottos are flavored with harmonious ingredients such as chicken, shellfish, sausage, vegetables, stocks, cheese, white wine, herbs, or a combination of these. 

This Roman style, in its simplest form, uses tomatoes and garlic. It is this risotto the Romans use for suppli 

 2 Cups arborio rice or Carnaroli rice 

½ Cup pinot grigio or another dry white wine 

 3 Tablespoons of butter 

 3 ½ Cups of low salt veal stock (if doing a sea food version reduce this to 3 cups and add to it, a ½ cup of clam juice. 

 2 Inches of beef marrow 

1 Tablespoon concentrated tomato paste 

1 Medium-size white onion, diced 

1 8-ounce can of San Marzano plum tomatoes 

2 Cloves chopped crushed garlic 

Finely chopped slices of Prosciutto ham 

 

Optional for seafood version :

(½ Pound of cockles or small manila clams 

 ½ Pound mussels 

 4-5 Mantis shrimp (Canocchie) )

1 Tablespoon sweet butter 

 Finish with 3 Tablespoons of butter or unfiltered extra virgin fruity olive oil 

 8 Tablespoons of graded Parmigiano Reggiano cheese (skip if seafood version) 

 Salt and white pepper to taste 

 Chopped Italian parsley 

In a separate pot, heat wine and stock to a boil and retain. The wine-veal-stock mixture will be added, ½ cup at a time with a ladle. Wipe the bone of any saw chips. Boil a small pot of water. Dip the marrow briefly in the boiling water for a minute. Chop the marrow. Brown the marrow in a heavy sauce pan with in 3 tablespoons of butter, and then add the onion. When the onion begins to clear but not brown, add the rice and garlic. Stir until the rice is coated and shiny and has absorbed the fat. If using Prosciutto, add it now. Add a pinch of salt and carefully pour in ½ cup of the boiling wine-vealstock mixture over rice. Stir the rice occasionally and cook on medium for 15 minutes adding liquid judiciously as liquid is absorbed and as is needed. The finished rice should only be slightly moist. 

In the meantime, if adding seafood, sauté it in some extra butter and a splash of wine and cover. Seafood will be added last. The rice is done when “al dente” – cooked through but still somewhat firm at the center. Keep in mind the rice will continue to cook even when removed from heat so remove it from the heat sooner than later. If NOT adding seafood, then stir in 3 tablespoons of butter and 6 tablespoons of graded Parmigiano Reggiano cheese and adjust the seasonings. The balance of the cheese is for topping each bowl of rice. Optionally, drizzle with a little truffle oil. If adding seafood, then strain the juices from the seafood in case there is sand in it, reduce a bit on the stove and then add it and the seafood to the rice

Pasta Channels with Red & White Sauce

Cannelloni Alla Romano

Unquestionably one of my very favorites. And although it may be prepared as a large casse- role dish it is much more elegant when prepared as individual servings each in its own oval chafing dish. This is the way cannelloni would be prepared in Rome. Once assembled, the dishes may be covered with tinfoil and frozen in advanced preparation of a large dinner party. In that case, the individual chafing dishes are unwrapped of their tinfoil when needed, and go straight into the oven.

Preheat the oven to 350 degrees. Pasta will be baked on the top shelf. The bottom shelf of the oven should be provisioned with a sheet of tin foil to catch and spillage.

Roman Style Tomato Sauce

Italian White Sauce

Fettuccine al uova recipe making egg pasta in 5 inch squares

Filling:

1-2 tablespoons of olive oil

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1 finely diced small red onion

1 pound ground veal

1 pound ricotta cheese

1 pound fresh spinach triple washed and stemmed 1/2 cup heavy cream.

1 beaten egg

1⁄4 cup bread crumbs made from stale Italian Bread (stabilizer) 1/4 cup graded Asiago cheese

1/4 cup graded Romano cheese

1/4 cup graded Parmesan cheese

1/2 teaspoon grated nutmeg

salt and black pepper

Cook the stemmed spinach in boiling salted water for five minutes, drain, put the spinach in a kitchen towel and wring the towel to force water from spinach then chopped well. Saute the onion in olive oil until translucent. Add the veal and cook over low heat, stirring and breaking up the bits with a wooden spoon until the meat just done. Do not overcook! Allow mixture to cool. In a large bowl, beat the egg until pale yellow. Add and mix all the other ingredients and season with nutmeg and salt and pepper. Refrigerate the mixture for several hours to make it manageable.

Very lightly brush the individual oval chaffing dish bottoms (boats) with olive oil. Spoon in two table spoons of red sauce in bottom of dish.

Assemble Cannelloni two channels per dish being careful not to over fill the individual boats.

Add filling to each wrapper and a little white sauce to the pasta sheet. Roll up so some white sauce is rolled between the pasta sheet walls. Cover the two channels with white Sauce. Then cover the white sauce with Roman Style Tomato Sauce. Top with grated Romano cheese. Drizzle over the channels a hint of good olive oil.

Bake at 350 F for about 45-60 minutes or until done. Dishes should be bubbling hot and placed on a larger round plate so they may be carried. Serve immediately.

A full bodied Italian wine is required. (Brunello, Bordolino, Brolio, Sangiovese)

Chinese Oxtail Soup

This a Simple soup with very few ingredients. The magical properties of oxtail add a beefy flavor and cartilage for a smooth body. 

+3 pounds oxtails, roasted to enhance their flavor for twenty five minutes under a hot oven
1/2 pound carrots, cut diagonally 
1 vidaila onion, cut slices

2 cloves garlic

Dark soy to taste

Salt and pepper and star anise

Water

Some sort of hot pepper is nice.

Garnish

Diagonally slice scallions, greens only 

Brown oxtails  til flecked with brown at 375 degrees F.

In a large pot, boil oxtails 4 hour in 4 cups of water with garlic. Skim off fat periodically.

After 4 hours, add other ingredients. Cook an additional hour. Correct seasoning

 

Add noodles if desired

The Chinese Soup Spoon in King!

 The Chinese spoon is better than other spoons, first it holds more soup, it has a hook on the handle preventing the spoon from falling into the soup, and lastly, it has a ridge in the handle, than when the spoon is inverted, rotated 180 degree, the spoon will hold on to the rim of the bowl thereby keeping the table clean.

Steven Gerrard’s Mexican Mushroom Soup -Sopa de Hongosa

Sopa de Hongos – Earthy, Comforting Mexican Mushroom Soup

Craving something warm and deeply comforting? Sopa de Hongos is a traditional Mexican mushroom soup that’s rich in flavor, simple to make, and soul-satisfying. It’s popular in the highlands of central Mexico, especially during the rainy season — and it deserves a spot on your table any time of year. 🌧️🍲

🍄 Ingredients:

– 1 lb fresh mushrooms (cremini or oyster work great), sliced

– 1 tbsp olive oil or lard

– 1/2 white onion, diced

– 2 cloves garlic, minced

– 2 Roma tomatoes, chopped

– 1 jalapeño or serrano, minced (optional)

– 4 cups vegetable or chicken broth

– 1 sprig epazote (optional but authentic)

– Salt & pepper to taste

– Lime wedges & warm tortillas to serve

🔥 Instructions:

1. In a pot, sauté onion and garlic in oil until translucent.

2. Add tomatoes and chili; cook until soft and saucy.

3. Stir in mushrooms and cook until tender, about 5–6 minutes.

4. Pour in broth, add epazote (if using), and bring to a simmer.

5. Season to taste, simmer for another 10 minutes.

6. Serve hot with lime juice and tortillas on the side.

It’s earthy, brothy, and deeply nourishing — a dish that feels like a hug from an abuela. 🍄💛

Footnote from publisher

This recipe comes from TrueSocial-Groups

Silvia’s Authentic Filipino Adobo

3 to 4 cloves minced garlic

3 pounds bone-in chicken thighs, drumsticks, or a combination

1/2 teaspoon kosher salt

1 tablespoon neutral oil, such as peanut oil

3 dried bay leaves

2 teaspoons whole black peppercorns

2 cups water

1/2 cup soy sauce, preferably a Filipino brand like Silver Swan

1/3 cup cane vinegar 

3 tablespoons oyster sauce

Steamed jasmine white rice

Pork with Snap Peas, Garlic, Ginger and Bell Peppers

 

Anyway, or Any Style Pork to suit your taste 

Sauce

Any combination of:

Pork or chicken or both

Dark Soy 
Shouxing rice wine
Hosin sauce
Honey or brown sugar or both or 2 tsp. of sugar
Black Vinegar ( to brighten flavors)
Fish sauce used sparingly
Seasame oil ( use in moderation ) or omit

Oyster Sauce

Ginger, minced

Garlic, minced

Stir Fry

Grapeseed or peanut oil

1 pound Pork Loin cut into strips

1 whole Onion cut into strips

Green and red Peppers cut into strips

Snap peas, end strip and backbone thread removed

Scallion greens, cut into strips and crossed cut to length desired diagonally for appeal, these are added last in the last to seconds of cooking, so have scallion sequestered in a small bowl.

Marinade
Shouxing rice wine
1 1/2 tbls cornstarch
1 tbls oil
Black Pepper

Herbs
Ginger, minced
Garlic, minced

To promote finishing the cooking of the pork

Marin, water 50-50

Slurry Thickener

2 teaspoons of cornstarch

Water

Stir until milky

Garnishes

Seasame seeds (optional)

Chopped cilantro (optional)

Wash all vegetables and pat dry with paper towels. Prepare sauce ingredients ahead of cooking.

Prepare pork by cutting the loin into 1/4 slices, the diagonally cut into 1/4 inch strips.

Marinate pork for an hour in marinade. Stir to spread marinade, refrigerate.

In a small dish, assemble the garlic and ginger. These will be used just before adding sauce.

Heat a seasoned wok until it smokes. Add a tablespoon of oil, and cook all the vegetables. Retain in a bowl.

Reheat wok until smokes and cook the marinated pork or chicken. When nearly done, add the minced garlic and ginger, cook for a minute. Add back the vegetables and the sauce of your choice. Stir fry a minute longer, add the slurry thickener. Increase heat. Cook a minute longer while tossing ingredients. Add scallion and garnishes.

Chinese Loin Pork, Bell Peppers, Onions, Snap Peas over Steamed Rice

Anyway, or Any Style Pork to suit your taste 

Sauce

Any combination of:

Dark Soy 
Shouxing rice wine
Hosin sauce
Honey or brown sugar or both
Black Vinegar ( to brighten flavors)
Fish sauce used sparingly
Seasame oil ( use in moderation ) or omit

Oyster Sauce

Stir Fry

Grapeseed or peanut oil

1 pound Pork Loin cut into strips

1 whole Onion cut into strips

Green and red Peppers cut into strips

Snap peas, end strip and backbone thread removed

Scallion greens, cut into strips and crossed cut to length desired diagonally for appeal, these are added last in the last to seconds of cooking,so have scallion sequestered in a small bowl.

Marinade
Shouxing rice wine
1 1/2 tbls cornstarch
1 tbls oil
Black Pepper

Herbs
Ginger, minced
Garlic, minced

To promote finishing the cooking of the pork

Marin, water 50-50

Wash all vegetables and pat dry with paper towels. Prepare sauce ingredients ahead of cooking.

Prepare pork by cutting the loin into 1/4 slices, the diagonally cut into 1/4 inch strips.

Marinate pork for an hour in marinade. Stir to spread marinade, refrigerate.

In a small dish, assemble the garlic and ginger.

 

Chinese Lo Mein Noodles

 

Lo mein is a Chinese egg noodle made with wheat flour that is first cooked in hot water like pasta, oiled, and then stir-fried in a hot wok with meat or seafood, and vegetables like carrot, bock Chow, onion, snow peas, bean sprouts, mushrooms, water chestnuts, and scallions. 

The noodles get their flavor from sauce that includes usually oyster sauce, soy, marin, and garlic, ginger, and rice wine.

Chinese Sichuan Eggplant in Garlic-Ginger Sauce

This wonderful dish is a cavas for your own touch of seasonings including as much hot chilies, garlic, or ginger that suits you.

The eggplant is the longer Chinese version, cut into equal length pieces, then sliced into bricks of evenwidth dimension or bite sized, so the eggplant steams evenly.

The eggplant is initially steamed in a two tiered steamer basket* to slightly tender, then dried with paper towels, retain for frying is a scant amount of peanut oil. Too much oil will turn the whole mess into something with up an unpleasant mouth feel.

* Alternatively, you can steam anyway in a method that suits your available equipment.

Garlic sauce ingredients 

Creating a good sauce is really easy and you only need these ingredients:

• dark soy sauce to add a beautiful dark brown colour to the dish and a hint of caramel taste.
• Sugar to  balance out the salty ingredients for a more rounded sauce.
• Cornstarch as a thicker to sauce
• Just mix everything together and pour it over the eggplant at the end of cooking
• Black vinegar to taste
• Shaoxing wine to taste
• Fish sauce to taste
• Optionally, a bit of oyster sauce 

Fry the dried eggplant to well coloured in a scant amount of oil, which can be hastened by dusting the eggplant with a bit of cornstarch or rice starch.Retain for later. Prepare Aromatics, minced ginger, garlic.  stir fry until fragrant. Add sauces, add back, toss the eggplant.

Garnish with diced scallions.

Fried Rice wt Lap Xuong, eggs, vegetables

This is fried rice for breakfast.

1 cup steamed jasmine white day old, refrigerated rice

Peanut oil as required 

Lap Xuong sausage,  sliced thinly

2 scallion sliced thinly and dividing the green from white sections 

2 shallots chopped

2 medium cloves chopped or minced garlic 

2 eggs, fried, chopped

1 tbls. Shoxing wine 

1 teaspoon of rose water

1/2 teaspoon sugar

2 teaspoons of soy sauce 

You can added additional ingredients if wanted. ( pimentos, red peppers)

 Cook sausage a dry wok over low heat, allowing the sausage to slowly give up some of its fat while cooking. When done retain for later.

Add a little oil, and stir fry, garlic and shallots, thewhites of scallion, any added vegetables.

When done, retain.

Add enough oil to fry eggs. When done, break up eggs with wok spoon. Add back rice to facilitate breaking sup eggs. Stir fry while adding the rest of the ingredients including the green scallion and sugar, wine, soy, rose water. Correct the seasonings.

TOM KHA GAI (IN 30 MINUTES!) From Woks of Life and others

Tom Kha Gai is a delicious Thai coconut chicken soup that’s emblematic of Thai cuisine’s harmonious balance of salty, sweet, sour, spicy, and bitter flavors. 

This Tom Kha Gai recipe tastes just like what you might find at a particularly good Thai restaurant, and despite its complex taste, you can make it in about 30 minutes.

I have taken liberties with the exact ingredients, pardon.

1 pound Boneless skinless chicken thighs

1 quart Homemade unsalted Chicken broth 

1 Can of Coconut cream or milk (preferably cream)

3 lemongrass stalks, bruised with back of a cleaver

1/2 or more thump ginger 

4-6 kaffir lime leaves

Thai chilies, sliced to 1/8”, qty as desired *

1/2 pound of cremini mushroom, cut into thirds of the mushroom

2-4 Splashes of fish sauce

Turbinado sugar or light brown sugar

Cilantro or Thai basil, as garnish 

Fresh lime juice

Remove the upper woody parts of the lemongrass stalks, and crushed the bulbous end with the bake of a rather heavy cleaver or chef’s knife to help release oils.

Cut chicken thighs into flats about 3/16 thick. Bring chicken stock to a boil, and add the chicken and simmer for 15 minutes until tender.

Add coconut cream

Add the herbs and chilies.

Add the mushrooms.

Add about half of the fish sauce and sugar and simmer for 5 minutes.

Turn off the heat, and add most of the lime juice, holding back a little in reserve.  Taste and add more of the reserved fish sauce and lime juice to taste.

Stir in chopped cilantro

Serve on its own, or with jasmine white rice too!

* Thai chilies are hot, but it’s hot on the tip of the tongue only, and goes away 15 minutes later.

Also see Tom Yum Soup for the Shrimp variety which I also like treamendously. 

Crispier Roast Potatoes cooked in Animal Fat

Fresh Red potatoes will not only require less time, but are easier to prepare. 

Three pounds fresh red potatoes cut into triangular bite sized slices.

Salt

Pepper

Manteca (Mexica pork lard) to fry

White vinegar

Water for blanching the potatoes in acidulated water.

Bring water to a roiling boil. Preheat the oven to 425 degrees (F).

Blanch the sliced potatoes for three to five minutes in water made mildly acid with vinegar. Drain in a collinder for 30 minutes. Do not pat dry. Spread on a glass dish that has been greased with lard.* 

When oven is preheated, put glass dish in oven to melt the lard. Remove pan with oven mitts. Add the potatoes, and toss to fully coat the potatoes adding a sprinkle of salt as you turn over potatoes. Cook for 1/2 hour, then turn potatoes with a metal spatula, and continue browning until a golden brown.

Remove from the oven and add pepper to desired amount. Run spatula to loosen the potatoes. 

Serve warm or the the desired heat. Garnish as desired, I use minced rosemary.

*The French used duck fat.

Shrimp Fettuccine with Mushrooms, Red Pepper, Garlic and Scallions

1 lb. Shrimp, peeled ( can use scallop as well or instead)
1 lb. Cremini Mushrooms,  sliced

Four or five scallions, chopped fine
4 cloves garlic, minced

1 fresh tomato, diced
A pinch of Red Pepper ( or more )

1 lb. Al dente fettuccine or thin spaghetti or wide noodles 

1 teaspoon of butter

4 teaspoon Extra virgin olive oil

2 or  4 splashes Dry White wine ( Pinot Grigio, Chardonnay)

2 tablespoons of cream or half and half (optional)

1 teaspoon of lemon juice 

1 teaspoon sugar with a pinch of salt

3/4 cup of Marinara sauce to add moisture to the dish, or more

In large frying pan, over medium heat melt 1 teaspoon of butter, the optional lemon juice and heat the olive oil. When melted, sauté the mushrooms, with the sugar salt on high. When the mushrooms are caramelised, set aside in a bowl. Now fry the shrimp with the garlic and red pepper, turn as they cook until done. Turn out in same bowl as before. Spoon in cooked fettuccine and heat with a splash of dry white wine. When noodle are warmed thought, add back mushrooms, scallions, and the shrimp. Add an optional bit of cream or half and half.  If dry, add  marinara sauce.

Serve hot.

Pot-au-feu (Simmered French Coutry Soup) My Way

Pot-au-feu (pronounced FUH) is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable. 

The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.

 
There are as many variations of pot au feu as there are cooks. I have eaten pot-au-feu prepared with lamb, chicken, lobster. 

 
The broth is always served first with toasted slices of baguette crowned with morsels of fatty beef marrow, and the meat and vegetables are served second. 

Three to five cuts of beef, maybe some marrow bones,  beef neck bones, oxtails, beef tendon, short ribs, and any assortment of vegetables like carrots, garlic, onion, rutabagas, potatoes, and cabbage.

What is time consuming, if you have to have some idea of cooking times, least you spend a tremendous amount of time, test for doneness.

This is my first shot, of combining these meats and vegetables .

First we’ll make a beef flavoured soup stock out of 2-5 pounds of beef neck bones  and 8 pepper corns  5 bay leafs, 2 onions, and garlic, celery, and carrots a day ahead.

 Cook the soup stock for five hours the strain. Discard bones and vegetables. Taste and correct seasoning with salt. Now cook the beef tendon until it becomes transparent, about five more hours. Retain the beef tendons.