I’m never sure if risottos are worth the struggle, but I make them every now and then.
1. A base of caramelized onion: Finely diced onions, slowly fried with regular deglazing with wine (one can also use balsamic vinegar for this) and/or water. No sugar added. Just a pinch of salt. The fried onions get sweet enough on their own, therefore sugar in my opinion would be an overkill. And just to fiddle with the sweetness a bit, I added a tiny pinch of ginger and an even tinier pinch of mustard powder.
2. The steaks. Do it right. Read this. I have not much to comment here. Just that it is wrong to cook three steaks at a time, but if you do, make sure before you start that your pan is just a few degrees from glowing red.
3. Acidity. To counter the richness of the salmon, I added a “brow” of roughly chopped parsley – spearmint – lemon pesto.
I really did enjoy this :]
That’s right, Punk.
My friend Bakis is responsible for the next level photography, for providing the kitchen, and for some of the cooking.
I started doing ballotines after watching Jacque Pepin debone a chicken. My first chicken took an hour and a half to debone. After a ten more or so I can do it in 10 minutes. Which by Jacque’s standards is still quite a lot 😦
My usual stuffing for ballotine consists of thin sliced spicy sausage, onions, mushrooms, spinach, mozzarella, and some cretan cheese. This time I also tried a more classic choice for stuffing, consisting of sausage meat, bread crumbs, rosemary and the remaining mozzarella.