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Onion Curry Risotto Recipe (Fusion Dish) Recipe

On any given night, there are dishes from two or more cultures on our dining table. And I often combine the leftovers to make something new the following day. As an example, we recently had some extra  dopiaza (onion duo curry), which I used to flavor risotto. The onion gravy melded with the creamy Arborio rice and came out beautifully.

I've come up with several recipes using this flavorful curry, such as onion tatin tart, onion-filled manicotti and gratin casserole dishes. If you browse through the site, you'll find other recipes to help you waste less food and save money at the same time. It works for my family, so it should work for yours as well.

 


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Coriander Lime Chicken Recipe Recipe

Coriander Lime Chicken Recipe

03.19.12 by Jackie

Roasting chicken is one of the best ways to showcase the poultry and enhance its flavor. It doesn't require too much skill; really, it’s just about a willingness to get your hands dirty. To ensure a tender and moist result, you’ll need to massage the marinade under and all over the skin of the meat.

The flavorings for the marinade are up to you. All that matters is the inclusion of the tenderizing ingredients to ensure the meat is succulent. Over the years, I've come up with a great combination for a successful roasted chicken, which consists of softened butter or/and olive oil, baking powder, green papaya paste and an acidic ingredient such as lemon, lime (or any citrus) or vinegar. For the remaining ingredients, I chose, garlic, freshly grated ginger, mint, coriander and honey. I also prepared a lime coconut sauce to pair with the chicken. And it was delicious!


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Lentil Patties with Winter Vegetable Medley Recipe

This is one of those rare dishes where I don't miss eating meat. I used store-bought steamed black lentils and made little croquettes using leftover taro brioche I bought at the Asian market. After a brief pan-fry, I tossed them in a medley of winter vegetables. I tried to balance the mild sweetness from the brioche and caramelized onions with the earthy, savory flavors of the mashed lentils and grated Romano cheese. To complete the meal, I added Brussels sprouts, yellow bell peppers, asparagus and mushrooms, and a touch of Meyer lemon zest for a little brightness.

When I got married, I thought I was going to convert my husband Lulu and introduce meat and fish to his diet. Alas, it turned out slightly differently (by that I mean the exact opposite), since I have significantly reduced my consumption of meat and seafoodWith dishes like this, I find I don’t miss meat as much as I thought I would.

 

 


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Brussels Sprouts Risotto Recipe Recipe

Brussels Sprouts Risotto Recipe

02.27.12 by Jackie

Roasting vegetables is probably the best way to showcase the flavor, particularly the sweetness, of a vegetable. At the market this past week, I found some beautiful Brussels sprouts, which are one of Lulu’s favorite vegetables. I really enjoy them as well, especially when roasted. You can use them as a side, or as I did in this risotto, as the primary flavor in a main course.

Brussels sprouts risotto is synonymous with winter; it's succulent, creamy and the ultimate comfort food. I didn't add any cream though, just a touch of herb fromager d'Affinois at the end. To make the dish, I roasted some Brussels sprouts until soft, caramelized and tender and used them as a base to flavor risotto. I also added chopped Brussels sprouts to vegetable broth so the rice is bursting with the taste of the root vegetable.

Risotto is fairly easy to prepare, and a great showcase for fresh ingredients. My trick for consistently preparing quality risotto is to cook the grains of rice in a little oil so they don't stick to each other too much. Then, warm broth is incrementally added until the risotto is cooked to perfection. My husband Lulu loved it and I'm sure if you give this recipe a try, you will too!


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Beef Sirloin Tri-Tip Roast Recipe Recipe

If you're having trouble cooking red meat to perfect doneness, this recipe is for you because I believe it's fool-proof. I used a bottom sirloin tri-tip roast and marinated it overnight. To ensure the meat is properly seasoned, I placed a spicy marinade (I used homemade chili garlic sauce from last summer, onion purée, maple syrup and cinnamon) in a bag and vacuum-sealed it. The following day, I seared the meat to create an outer crust and the juice remained inside for optimum tenderness. The meat roasted in the oven until the probe thermometer indicated the right internal temperature.

It was quite a large piece of meat; if wrapped properly, you can carve the meat and make the best roast beef sandwich the next day! For all you beef lovers out there, don't forget, La Cense Beef is offering a special deal to Pham Fatale readers. You can get $20 off 8 10-ounce ribeye steaks, plus 1 lb of free meatballs, all with free shipping! If that's too much meat for you, La Cense is also offering $10 off 4 10-ounce ribeye steaks. The offer ends soon, so take advantage of it now if you need steaks from Valentine’s Day, or for any other special occasion you might be planning!

The top photo was taken the following day.


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