Autumnation

Pumpkin Risotto with red onion, rosemary & white truffle butter. Photo by Equalizer.

Autumn, a season in which most people associate it with blue. the end of the summer and the end of good times. In fact, such blues are mostly common in areas of the world where sunshine days begins to dwindle down to grayish gloomy days. Scientifically, good mood is accentuated with sunshine, so it is logical to assume that the reduction of such sunshine can only lead to withdrawal.

I rarely got to experience Autumn or Fall as they call it in North America, because I live in a warm sunny country like Kuwait. Autumn is a metamorphosis between summer and winter, and could only be experienced over a prolonged period of time. In colder climates of the deep north and south, you would witness the changing colors of a variety of trees to deep and light tones of orange, red, yellow and brown. Then the leaves begin to fall, leaving it bare and cold. In warm countries you can only feel the weather cooling down, but cannot witness it as nothing else changes.

I felt like reliving those days when I witnessed the whole autumn season with all its changes and festivities like Halloween. Halloween is an ancient pagan harvest festival mostly associated with pumpkins. I though of having a simple hearty autumn dish with pumpkins. Pumpkin Risotto.

Unlike other rice dishes, risottos are pretty tricky. The key to a perfect risotto is to prefry the rice with butter and oil prior to cooking. This will allow the rice to holds its shape while cooking in the broth. Another key is to add the broth ladle by ladle as you need to constantly stir while it absorbs the water. What happens is that while stirring with just enough water, there would be increased friction that forces the rice to release starch that would in turn make the risotto creamy.

Pumpkin Risotto

2 cups arborio rice (never use any other variety like basmati)
1 cup finely chopped pumpkins
1/2 chopped red onion
1 sprig rosemary
3 cups chicken broth (extra if needed)
1/2 cup freshly grated Parmesan cheese
3 tbs butter
1 tbs olive oil
1 tbs white truffle butter
1 tsp truffle oil
Salt
Fresh cracked black pepper

Method:

Heat butter on medium high heat. Add onion and fry until translucent. Add pumpkin and rice and fry until rice is semi translucent. Add chicken broth and constantly stir. Keep adding and stirring. Add more broth once the broth is absorbed by the rice. Keep adding broth in a timely fashion until the risotto is nice and creamy, preferably "al dente" which means its hard from the inside. Once you reach the consistency you want add the Parmesan, salt to taste, black pepper, truffle butter and oil. Mix well and serve immediately to ensure that the risotto remains creamy.

Got Milk?

Heavenly Chocolate Cookies. Photo & Graphics by Equalizer

For some reason, I'd rather keep this as a heavily guarded recipe. Or I'm just trying to create an excuse for not remembering the exact recipe to this amazingly delicious and soul warming cookie. I was never fond of cookies, maybe because I never had fresh ones. I simply love it when its warm and the chocolate ooozes out like volcanic lava.

What surprised me the most about this cookie is that the amount of chocolate in it is simply unfathomable. The cookie dough could take it all and not give in. It holds up well when baked and keeps everything together. The sweet crunchy creamy texture of the cookie is complimented with a warm soft velvety smooth milk chocolate chunks hidden in pockets all over.

Ok I will not write the recipe but I will tell you what it has. It is up to you to figure out the rest. I will give you a few hints though.

Flour
Self Raising Flour
Dark Brown Sugar
Butter
Egg
Milk
Milk chocolate chips
Milk chocolate chunks from any chocolate bar. (Galaxy does well)
Cocoa Powder
Peanut Butter
Vanilla
Cinnamon
Nutmeg

Tips:
Mix equal amounts of butter and sugar
Add flour until dough becomes thick and sticky
Bake at 180 degrees celcius for 13 minutes
Amount of chocolate equals amount of dough

Good Luck!

A Journey Through My Eyes

Nostalgic Commercials

I have always reminesced about Wimpy. I loved thier burgers. Its a shame that they ceased to exist.



Remember Fido Dido?

Grissini

Green Olive, Herb & Sundried Tomato Grissini. Photo by Equalizer

Grissini, an Italian bread stick, is one of the most versatile food items. It can be served before dinner, after dinner, cocktail parties, snacking and just about every idea that comes across your mind. I simply love to have those anytime, expecially to serve before dinner. I preffer them over a bread basket, that usually fills half your stomache that by the time you get to desserts, you are already full.

These wonderful grissinis are very easy to make and store. I made mine using a tapenade of green olives, sundried tomatoes, garlic, herbs de provence and red chilli.

Tapenade

1 can pitted green olives
2 tbs sundried tomatoes
3 cloves garlic
2 teaspoon herbs de provence
1/2 teaspoon red chilli flakes
1/2 teaspoon paprika
2 tbs olive oil

Add the above in blender until course ground. Store up to one week.

Grissini

1 1/4 cup Self Raising Flour
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter milk
2 tbs butter
3 tbs tapenade
1 egg (for egg wash)

Heat oven to 200 celcius. Mix ingredients together. Knead on floured surface 6 times. Cut dough into 32 pieces. Roll each piece into a thin long strip and place on cookie sheet on rack. Whisk egg with a bit of water and brush grissinis. Place in the oven for 25 minutes or until golden brown.
Serve with more of the tapenade on the side.