Traditional Prawn and Pea Risotto

April 19, 2016 by Aurel Pop in Main Dish

Aurel here. It’s been a while. Sorry about that. The past few weeks were dedicated to my trip to Chile. I recharged my batteries, cleared my mind, and now I’m back– fresh, happy, and ready to cook. I also have a lot of stories to share with you: stories about my new friends, the beautiful places I visited, and the delicious food I ate.

My stay in Viña del Mar with my new friend Juan Pablo inspired me to make this dish. I talked briefly in my past blog post about how excited I was to meet Juan Pablo and his family. Our mutual friend Camilla introduced us via Facebook, and we exchanged a few messages before my trip. The time I spent at Juan Pablo’s family was special. It was certainly one of the highlights of my trip mostly because it was something I haven’t experienced before: it was made to feel like I was home. I felt welcomed from the moment I entered his house and the connection with Juan Pablo and his family was instant, as if we knew each other forever.

I arrived on a Sunday, just in time for Sunday lunch. Sundays are when Juan Pablo’s family gets together. Every single week, his parents, grandmother, siblings, uncles, and family friends have a big lunch together. The lunch started with Veronika and Lucho, Juan Pablo’s parents, welcoming me with a piscola -- which is pisco (a traditional Chilean booze) with Coca-Cola and a few slices of lemon—followed by Chilean red wine. These much-needed libations helped me feel more confident about my limited Spanish and allowed me to cobble together sentences that everyone somehow understood.

For lunch Veronika prepared fresh cheese empanadas dipped in powdered sugar. I thought it was a bit odd, but once I took my first bite, I couldn’t stop stuffing my face with them. After the empanadas, we had a traditional Chilean corn pie called Pastel de Choclo, which served as our main dish. Then came the dessert: Pavlova. Pavlova is a meringue-based dessert topped with berries. The Pavlova was followed by coffee and yet another dessert: grape pie. The family tradition is to drink whiskey or tequila after finishing all the food, and I was happy to comply. I happened to have a small bottle with me, and we shared that as well. It was amazing; everyone was present and content eating, drinking, and sharing stories. It was one of those moments that reminded me how much I miss my family and our gatherings. Somehow Chilean hospitality suddenly felt so familiar.

The next few days that I spent in the Bahamonde house were as great as the first. We had lunch together almost every day. Veronika prepares home-cooked meals most days of the week. Sometimes it was something simple like fish with a side dish of potatoes, and other times she prepared more complex dishes like risotto. Veronika likes to experiment with ethnic cuisines. Our shared passion for good food served us well. She allowed me to help in her kitchen, and I was able to introduce her to my Hungarian beef stew (marhaporkolt).

Veronika’s risotto was impressive. It was perfect: creamy and flavorful with a nice bite to the rice. When Juan Pablo and I sat down to eat, I realized Veronika served me twice as much food as Juan Pablo. My portion was huge! When I asked Juan Pablo if increased portions for guests was a Chilean tradition, he told me, “No, that’s just my mom. She thinks you eat more because you’re macizo.” After a quick google translate search I found out what macizo meant: meaty or massive. “Not fat,” Veronika said, “but in good shape.” I didn’t complain. I ate the entire plate of risotto, relishing the fact that I am a macizo!

Enjoy!

TRADITIONAL PRAWN AND PEA RISOTTO

Serves 3-4
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients

Pan-seared prawns

1 lb. fresh prawns (16/20 count size), peeled and deveined
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp chili flakes
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice

Risotto

3 ½ cups low-sodium broth (vegetable or chicken)
2 Tbsp. olive oil
1 medium-sized shallot, finely chopped
2 cups Arborio rice
½ cup dry white wine
1 cup fresh green peas
½ tsp kosher salt
½ tsp white pepper
5-8 fresh basil leaves, finely chopped (about 2 Tbsp.)
½ cup freshly grated Parmesan cheese
2 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice (about ½ medium-sized lemon freshly squeezed)

Instructions

Pan-seared prawns

Using a paper towel, pat the prawns dry. Season with salt, pepper, and chili flakes.
Heat olive oil in a stainless steel skillet over medium-high heat. When the oil easily slides across the pan, add the prawns and cook for 2 minutes tossing occasionally.
Add lemon juice and cook for another minute. Immediately remove the prawns from the skillet as they will continue cooking if left in. Set them aside on a plate.
When prawns are cool enough to handle, pick 6-7 of the larger ones and dice into small bite-sized pieces. Keep the rest of the prawns whole.

Risotto

In a medium sauce pan, bring broth to a boil over medium-high heat. Reduce the heat to low and keep the broth hot and simmering.
In another sauce pan (medium or large) heat olive oil over medium heat until it starts shimmering. Add shallots and cook for 2-3 minutes, or until they become translucent, stirring constantly.
Add rice and increase heat to high. Toast rice for 2-3 minutes, stirring frequently.
Pour in wine. Cook and stir until it evaporates, about 2 minutes.
Reduce the heat to low. Add broth to the rice one ladle at a time. Stir until it is absorbed to make sure the rice releases the creamy starch. Allow each ladle of broth to be absorbed before adding another one.
When the rice is al dente add peas, salt and pepper. Continue cooking for another minute or so.
When the risotto is done, remove pan from the heat and stir in the basil, parmesan cheese, butter and lemon juice. Mix well, taste again and adjust the seasoning.
Stir in chopped prawns and cover the pan with a lid. Let the risotto rest.
Serve hot topped with whole prawns. Sprinkle with freshly grated or shaved parmesan cheese.

Notes

In the world of professional cooking, the expression al dente refers to the degree to which pasta, rice, beans or vegetables are cooked. Al dente translates as "to the tooth” and it indicates that the rice or pasta should be tender but still firm to the bite.
Taste risotto as you go and adjust seasoning to your preference, but be careful with the salt. Remember that the parmesan is salty, too, and isn’t added until the end of cooking.

Tomato and Basil Bruschetta

March 24, 2016 by Aurel Pop in Appetizer

Another week calls for another recipe! It’s been a while since I posted an appetizer on gourmetcubicle, so I thought it would be a good idea to have one while I take a break to enjoy my well-deserved vacation. I will be traveling to Chile, and I couldn’t be more excited. I’m thrilled about trying their food and drinks, learning about their habits and traditions, and meeting amazing people on the road.

I didn’t truly think or plan this trip until a few days prior to departure, which left me in panic mode. I like to think of myself as someone who works best under pressure, but that isn’t always the case. I always book my flights ahead of time, but that’s about it—I leave accommodation and research to when I’m there. I like the spontaneity of talking to newfound friends on the road and finding out what’s worth seeing and doing. It works for me, but it can be quite stressful if you’re not used to it. It’s definitely not for everyone.

I usually start feeling the thrill of traveling only a few days before it happens. That’s when I become the annoying person who tells everyone about my upcoming trip: friends, coworkers, neighbors, cashiers at Central Market, and now you, too, my dear reader. By the time you read this, I’ll be backpacking through Torres Del Paine in the breathtaking southern Chilean Patagonia. I’ll be hiking for about a week, and while I’m out there, I’ll be cooking instant ramen noodles, soups and pasta on my camping stove, enjoying cups of hot tea and mountain sunrises from my cozy tent.

I’ll also be spending a week up north on the coast. My dear friend Camilla, who I met during a backpacking trip in Peru a few years ago, put me in touch with some local artists who are going to host me and introduce me to the local art and food scene. One of them, Juan Pablo, was kind enough to invite me to have lunch with his family. His mother will cook a few Chilean specialties. He even offered to teach me a few recipes, so keep an eye on my Instagram and blog because the Cooking with Friends series may have a new post soon.

As I was preparing for this trip, I decided to eat everything that is perishable. I wasn’t really in the mood for anything that required too much work, so when I saw tomatoes bruschetta, came to my mind instantly. There are many variations of bruschetta and differing opinions on which is the original/authentic/traditional recipe. Many people automatically associate bruschetta with tomatoes and basil, but it can also be topped with roasted garlic, beans, cured meats, mozzarella, vegetables, or even olives. All bruschetta, regardless of toppings, consists of four basic ingredients: roasted crusty bread, fresh garlic, fine olive oil, and sea salt. This bread is roasted (or bruscare, in Italian) over coals, thus the name bruschetta.

Bruschetta con Pomodoro, or tomato bruschetta, is the most common way of preparing this simple and delicious appetizer, and it happens to be my favorite variety. Enjoy!

BASIL AND TOMATO BRUSCHETTA

Serves 6-8
Prep time: 10 minutes
Cook time: 5 minutes
Inactive time: 15 minute

Ingredients

5 Roma tomatoes, deseeded and roughly diced
2 cloves garlic, finely chopped (about 1 Tbsp.)
15-20 fresh basil leaves, roughly chopped (about 1/3 cup)
½ tsp kosher salt
½ tsp freshly ground black pepper
3 Tbsp. olive oil
1 ½ Tbsp. balsamic vinegar (preferably from Modena)
¼ cup freshly grated Parmesan cheese
4-5 slices of stale bread cut into ¾ inch thick slices (preferably Tuscan, Ciabatta, Pagnotta or other crusty bread)
1 clove whole garlic
extra virgin olive oil, to taste
coarse sea salt, to taste

Instructions

Preheat oven to 400F(200C) degrees.
In a medium-sized bowl, mix tomatoes, garlic, basil, salt, pepper, olive oil, and balsamic vinegar. Toss until all ingredients are well combined. Sprinkle with parmesan and stir again. Taste and adjust seasoning. (Tomatoes love salt, so you may need to add more!)
Allow the tomato mixture to rest for about 15-20 minutes in the refrigerator.
In the meantime, place bread slices on a baking sheet. Toast them in the oven for 2-3 minutes, or until golden brown. Flip on the other side, and toast them for another minute or so. Remove them from the oven.
Rub freshly toasted bread with garlic and sprinkle with olive oil. Spread a tablespoon or so of tomato mixture. Sprinkle with coarse sea salt to taste. Enjoy!

Creamy Basil Chickpea Chicken

February 02, 2016 by Aurel Pop in Main Dish

Austin winters are odd. I’m not sure why are they called winters in Austin, because in reality, they are just transitory seasons between the hot fall and the even hotter spring. Winters in here get me all confused. Not long ago, a random Santa emerged from nowhere through the backyard of the school where I attend a group workout. I had to think for a several seconds about the month and, hell, even the season we are in. Is it December? No. I remember making resolutions (hence the workout), so it must be past New Year.

This last weekend further confused matters. Temperatures were in the 70s (Fahrenheit that is), and the sun was shining. I decided to make the most of it, so after playing morning fetch with Popsi, I put on my sunglasses and headed to brunch. The weather was so nice that I decided to roam around the city for a bit. It was so energizing people everywhere were wearing t-shirts, and some even wore shorts. When I got home, instead of my usual siesta, I decided to set up the hammock in the backyard, pick up a book, and read while the warm Texas sun filled me with much-needed vitamin D.

I woke from my sun-induced slumber thinking about the skype date I had with my grandma Buna the other day. She reminded me of how cold it is right now back in Romania. I had somehow forgotten that in Romania, January was the coldest and most depressing time of year. Everyone hibernates to avoid the frozen greyness, and the cities are numb and lifeless until snow falls. The snow brings a buzz of life. It brings chaos.

One does not truly appreciate sunshine until faced with a rough winter. Imagine waking at 8 a.m., looking out your window, and realizing that the only source of light is the old street lamp that reflects its yellow glare on the frozen pavement. The sun hasn’t come up yet, and chances are, it will not come up before you get to work. By the time you finish work at 5 p.m., it’s dark again. By the end of the week you realize that there is good chance that you haven’t seen sunshine that week. So you’re waiting for the weekend, only so you can catch those very few hours when the sun is up.

Saunas, thermal baths, tanning salons and bars are most profitable during those months. Hearty food is also a good remedy. There is something special about eating a bowl of fragrant Chicken Paprikas, a few Stuffed Cabbage Rolls, or a hearty portion of Beef Goulash when it’s cold outside. But I live in Austin now where it’s always warm and sunny. I have to settle for something like this Creamy Basil Chickpea Chicken dish. It’s not too heavy, but it has hummus, chickpeas and fresh basil in it. It’s light yet filling. Make it, and your kitchen will smell like heaven. Enjoy!

Creamy Basil Chickpea Chicken

Serves 4
Prep time: 10 minutes
Cook time: 45 minutes
Inactive time: 15 minutes

Ingredients

2 cans chickpeas (14oz each)
2 Tbsp tahini
3 garlic cloves, crushed
20 fresh basil leaves
3 Tbsp fresh lemon juice (about 1/2 a medium-sized lemon)
1/2 tsp salt
1/2 tsp ground white pepper
2 Tbsp canola oil
3 lbs bone-in chicken (thighs, drums, or breast)
3 Tbsp butter
3 sprigs of basil
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 cup dry white wine

Instructions

Open two cans of chickpeas, and drain the juice from one can only.
In a food processor, combine the drained can of chickpeas, tahini, two crushed garlic cloves, basil leaves, one tablespoon lemon juice, salt, and white pepper. Pulse until you reach a smooth paste-like consistency. Congrats -- you just made hummus! Set aside.
Preheat oven to 400F (200C) degrees.
In an oven safe heavy skillet bring canola oil to a shimmer over medium-high heat. When it easily slides across the skillet, carefully place the chicken pieces in the pan with the skin side down. Brown them for approximately 4-6 minutes.
Flip the chicken on the other side and repeat the browning process so each side is nicely seared.
Add butter, the remaining clove of crushed garlic, and the basil sprigs. Using a big spoon, baste the chicken pieces for about 3 minutes on each side.
Using a thermometer, check the internal temperature of the chicken. At this point it should be at around 130-140F (55-60C). If not, cook until it reaches that temperature.
Transfer the chicken to a plate and set aside. Discard the garlic and basil, but keep the skillet on the stove.
Deglaze the skillet with white wine and cook until the wine thickens and the alcohol evaporates, about 3 minutes. Add the hummus and reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
Add the remaining can of chickpeas with juice. Return the browned chicken pieces to the skillet.
Put the skillet in the oven and cook for 15 minutes. Serve hot with baguette or pita bread. Optionally, sprinkle with freshly squeezed fresh lemon juice.

Notes

Deglazing is a cooking technique that sounds a lot fancier and more difficult than it actually is. Deglazing simply means that after pan-frying or sautèing, you pour liquid of some sort (in our case wine) to the hot frying pan or skillet. Then you scrape and stir the browned bits (in our case browned chicken skin and garlic) from the pan to incorporate all cooking residues into a rich and flavorful liquid.
If you don’t have a thermometer, poke the chicken with the tip of a sharp knife, preferably close to bone, or, in case of the breast, where it is the thickest. If it’s bleeding red juice, keep cooking it for a few minutes.
Sprinkle the skillet with fresh basil leaves. Make sure you do it right before serving the dish, otherwise the basil will turn brown.