Saturday, March 28, 2009

I'm confused

So I started my taxes, but I didn't get very far before I got confused and gave up. This is why accountants exist. I started dinner early because I made a slow cooking risotto. With a little healthy twist - using pearl barley instead of rice. This was served with tilapia picatta and roasted brussel sprouts.

Mushroom Barley Risotto
Makes 6 side dishes
4 cups assorted sliced mushrooms (I used cremini and shitake)
2 Tbl EVOO, divided
1 cup dry white wine, divided
2 gloves garlic, chopped
2 spring onions, chopped
1 cup pearled barley
4 1/2 cups vegetable broth 
2 Tbl chopped fresh thyme
salt & pepper
  • Heat 1 Tbl EVOO in a large skillet over medium heat
  • Add mushrooms and saute until mushrooms have release their juices and start to stick to the pan and brown, about 10 minutes
  • Add 1/2 cup white wine to the pan to deglaze and cook about 3 more minutes until liquid is almost gone
  • Set aside mushrooms
  • Heat broth in medium saucepan over low heat
  • Add 1 Tbl EVOO to same pan heated over medium heat
  • Add garlic and onions and saute until softened
  • Add barley and cook for about 2 minutes, until barley starts to toast
  • Add 1/2 cup white wine to pan and cook until liquid is reduced
  • Add 1 cup of broth and cook until liquid is absorbed
  • Reduce heat to medium low and continue to add broth by the 1/2 cupfuls, stirring frequently, until all broth is absorbed between each addition
  • Cook for about 50 minutes.  Barley should be soft, but with a chewy bite
  • Stir in thyme and cooked mushrooms and cook until heated through. Stir in salt and pepper to taste.
Tilapia Picatta
Serves 2
2 Tbl EVOO
2 tilapia fillets
salt & pepper
1/4 cup all purpose flour
1/2 cup dry white wine
1 lemon
1 Tbl capers
1/2 Tbl unsalted butter
  • Heat EVOO over medium high heat in large skillet
  • Preheat oven 200ยบ
  • Season tilapia with s&P, then dust with flour, shaking off excess
  • Add tilapia to pan and cook until golden, about 3 minutes, then flip and cook until golden and cooked through, about 2 more minutes
  • Remove tilapia from pan and keep warm in oven
  • Add wine to hot pan and cook 1 minutes
  • Squeeze and lemon juice into pan and add capers
  • Simmer until reduced by half
  • Remove pan from heat and stir in butter
  • Pour sauce over tilapia and serve
Now we're headed out to meet some friends for cocktails.  Hope everyone is having a fun Saturday night!

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