The Balancing Act of Risotto

       

      Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.  The broth can be derived from meat, fish, or vegetables.  Many types of risotto contain butter, onion, white wine, and Parmigiana Reggiano.    It is one of the most common ways of cooking rice in Italy.  You can add nearly anything you want to personalize your tastes.  

      I have had it several times in various restaurants in place of other types of pasta and loved it.  There are several flavors, but the presence of the cheese is the best, with mushrooms even better.  It is a delicious side to any Italian dish that you don't want to fill up on pasta.  Scallops, shrimp, fish, and even pork.   

      I have made this several times and found that the longer you simmer and reinvigorate the risotto mix with broth the better.  It needs to finish creamy, and this will only happen when totally saturated with broth.  

1 1/2 cups of Arborio Rice 

4 cups chicken stock

1 Tbsp. vegetable oil

3 Tbsp. butter

1 shallot, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine (such as Pino Grigio)

1/4 cup grated Parmesan

1 Tbsp. Italian parsley

salt and pepper to taste

      In a medium saucepan heat the chicken broth to a simmer and keep warm.  In a separate saucepan heat the olive oil and butter till melted.  Add the diced shallot and stir 2-3 minutes while simmering; don't burn. 

      

      Add the rice to the pot and stir till mixed and all moisture is absorbed.  This will happen quickly.  Sauté for a nice brown, nutty flavor, but not burnt.  Add the wine and stir while it absorbs.  

      Add a ladle of chicken stock and stir every once in a while, till absorbed.  When the rice appears to be drying out add another ladle of chicken stock.  Repeat process until rice absorbs no more.  Stir and check for creaminess.  It should still be firm, but not crunchy.  This can be the tricky part.  

 

      Stir in another 2 Tbsp. butter, cheese, and parsley.  Timing is the key to making a perfect risotto.  When you add a ladle of wine or broth wait until the rice has completely absorbed the liquid and the rice is nearly before you add the next ladle.  Rushing the process may result in risotto that is mushy on the outside and crunchy on the inside.  Creamy is the desired result. This can be served on the side or even topped with any Italian main course.   Mine isn't perfected yet, but it will be.   

Lake Perch over Risotto

" My mom has a rare talent for being able to open the refrigerator, and with the peas, leftover eggs, cream, spinach, cheese and little rice, she can just whip up an incredible risotto." 

Cote de Pablo

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My Summer Gig: The Return of the Food Truck

 

      During recent years throughout America the Food Truck has made an incredible comeback to the culinary scene throughout America, offering the versatility of convenience, location, plus the myriad to satisfy nearly any palate.  Here in Kalkaska, MI we have experienced this as well.  Spread around any available parking lot, they are now concentrated in Railroad Square downtown.  

   'My Summer Gig' is one of these, located downtown at Railroad Square, Andy Henderson and his wife Molly have operated this for two years now, building a following worth recognition.  Andy is a teaching alumnus of the Kalkaska Public Schools.  Summer Gig

    Their menu consists of burgers and grilled cheese, the home of the Jam Shesh, and PB & J Burger.  They also offer many flavors of grilled cheese, and wraps, as well as their famous refreshing Boba drink.  Menu - Summer Gig Food  The menu is diverse, covering a wide variety of tastes. There are two other food trucks on the square, one Mexican, one taco.  Andy and Molly have the only burger outfit.  On the day we visited only Andy was open.

       On a Monday with errands on the agenda Barb and I decided to stop in.  She ordered the Classic 1/4 pound cheeseburger while I chose the Specialty Jalapeno Popper Burger.  As I had never had one let alone heard of them I also ordered the brown sugar Boba.  The waitress must have loved me as she had to explain every single step or option for preparing my Boba.  She was very friendly and helpful.  As this is a food truck there is no seating except for a nearby pavilion which was very nice.  

 

Classic 1/4 pound cheeseburger

Classic Specialty 1/4 pound Jalapeno Popper Cheeseburger

Brown sugar Boba

      What do you expect from another burger place food truck?  Barb and I loved our food.  The beef is delicious and the Brioche buns very buttery.  I loved the Jalapeno Popper cheese and it was tasty in every bite.  The Boba had a coffee type flavor and it was very refreshing.  We left full and content.  The Railroad Square is a wonderful addition to the downtown area with the Farmer's Market and the Food Area.  Andy and Molly are friendly, cordial folks and bring it to their offerings.  They are a very nice addition to the local food scene.  Their food and service are excellent and I highly recommend it.  I see a return visit in our future.  On a scale of 1 to 5?   

 "Go confidently in the direction of your dreams.  Live the life you have imagined"  

Henry David Thoreau

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Alabama White Sauce

 

      This has been a favorite in the Southeast for many years in the BBQ world.  In fact, it is the only place in the US BBQ scene that you'll see it used.  Bob Gibson of Big Bob Gibson's BBQ of Decatur AL developed this all the way back in 1925.  

      Having never tried it, Barb and I were intrigued.  This would be interesting as traditional BBQ sauce is sweet and sometimes a bit spicy.  Alabama White Sauce is creamier and spicier, but not so much sweet.  It is an easy sauce to prepare with just mixing required.  You can adjust the horseradish and hot sauce to your individual tastes. 

1 cup mayonnaise

¼ cup apple cider vinegar

1 tablespoon brown mustard

1 tablespoon brown sugar

2 teaspoons prepared horseradish

1 teaspoon lemon juice

½ teaspoon Worcestershire sauce

½ teaspoon hot sauce (or more to your tastes)

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

Salt and black pepper to taste (½ teaspoon each)

Mixing using immersion blender

The finished product

      Mix ingredients together well.  I prepared mine in a bowl with an immersion blender, but you can use a food processor for larger batches.  I did adjust mine for a good spice, but not overpowering with the horseradish and hot sauce.  This is a great sauce to serve over BBQ chicken, turkey, or pork ribs.  We served this with chicken wings as a dipping sauce.  We found it to be a different taste; not too hot and not too sweet, but a bit too tart with the cider vinegar.  We don't care for the more vinegar BBQ sauces so prevalent in the Carolinas and SE and as such didn't care much for this.  We're taking a pass on this one.  

Plated with cauliflower and carrots for dipping as well as ham roll ups

"Learn how to cook, try new recipes, learn from your mistakes.  Be fearless and above all have fun."

Julia Child

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Fill 'er up, check the oil and oh yeah, add a new roof

 

      Welcome back to NW Michigan this spring, we've lived in this house for 23 years and have had very few problems.  Of course, there have been the occasional broken pipes, etc.  Over the years we have always accepted that as a part of winterizing a home when we travel south for winter.  We have added a very large country style porch, red shutters, and wood flooring throughout the downstairs dining room and living room.  The year after, area rugs.  

      We also remodeled the fireplace hearth with travertine.  This work was done by our best friend's company, Zepplations from Waupaca, WI.  

      A couple of years back we even updated the barn roof with steel.  

      This is something we probably should have done years ago, but the roof was new when we bought the house and there really wasn't a need.  Last year our insurance company sent us a notice saying that in light of recent year's storms their insurance adjusters visited our home and with aid of their drone discovered some areas that may need replaced.  My novice inspection did not reveal anything, but their position is that we need to either have a certified roofer guarantee the roof will last at least 10 more years or replace it.  Their alternative to this is not to renew our homeowner's policy in 2023.  WOW, we decided to invest in the improvements.  Prior to our departure last fall we got several estimates.  The prices are a bit of a surprise with costs running the gamut from $12K all the way up to $55K.  We knew going into this that we wanted a metal roof this time.  The preferred medium this far north with the snowpack we get each year.  

      I talked to several friends and the consensus was to go with KELCO Construction, a local company.  A very good estimate in place and with a signed contract and deposit we awaited this spring.  I contacted them in early April before our arrival and they told me they had been planning our job and wanted to verify the color, brick red.  They will have the metal cut to size and delivered.  In fact, construction began in late May.   

Titanium underlayment

Finished front

Finished rear, crazy bad angles due to a wide-angle lens

      We are very happy with the finished product.  It really matches the aesthetic theme of our entire farm and certainly adds to the resale value.  We can also recommend KEL CO Construction on this project from start to finish.  An incredible effort on their part considering the foreman's own home burned down 2 days into the project.  A great product from craftsmen. 

Adios before it falls down

            Additionally, we contracted out to have someone come in and demolish the old 'Carraige House' building and haul it away.  Our insurance company feels if it is on your property, it will be insured.  It was a matter of the insurance company not renewing our policy without either restoring or demolishing it, so Adios. 

    

"Spend some time this weekend on home improvement; improve your attitude towards your family"

Robert Foster Bennett

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