Wednesday, May 19, 2010

BAREFOOT BLOGGERS and CEIMB - Double Trouble

I'm multi-tasking tonight.  Combining two posts into one.  First, Barefoot Bloggers.  This week Kimberly from Indulge and Enjoy chose Spring Green Risotto.  I have to say and I have said it before, I hate cooking risotto, mainly because I am an impatient cook and the only way to make risotto is slow cooking and a lot of stirring.   But if you really want to enjoy risotto, you should try one of Ina Garten's.  This recipe combined a lot of flavors and I would give it an A-Plus for deliciousness.  It called for fennel, leeks, green peas, asparagus, white wine.  I left out the asparagus and added a few mushrooms.  Thank you Kimberly for choosing this!

I served the risotto with my own quick version of Coq Au Vin.  Fried two pieces of bacon, added chicken drumsticks, carrots, red wine, chicken broth, mushrooms, carrots, and a few green onions and cooked for about 30-40 minutes.  Delicious!!


Now for CEiMB.  This week Chaya of Comfy Cook chose Ellie Kreiger's Chocolate Egg Cream.  When I decided to make this, I assumed it would be a pudding of some sort.  Wrong!  It was a drink.  It was very easy to mix up, however, maybe it was just me, but I did not care for it at all.  It tasted like chocolate water to me.  If you want to be adventurous, you could try it.  But I'm sorry - to be honest I cannot recommend this.  Check out Chaya's blog and see how hers turned out! 

Ingredients


•1 tablespoon cocoa powder
•2 1/2 tablespoons sugar
•1 tablespoon boiling water
•1/2 cup lowfat milk, very cold
•1 1/2 cups seltzer water (not club soda)
•1 pretzel rod

Directions
In a small cup, mix together the cocoa powder and sugar. Add the water and stir well until a paste is formed. Set aside.
Put the milk into a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be 2-toned, chocolate-brown on the bottom with a white foam on top.

7 comments:

Leslie said...

I love your twist on the risotto! I had to rework the recipe due to my bad shopping, but it was still great. And I'm with you, the egg cream was not something I'll make again.

AppleC said...

I love risotto but like you, can't stand hovering over it the entire time.

As for the CEimB recipe this week, I thought it was watery as well but I'd try it again: less seltzer, more milk and HEAPS more chocolate. Maybe that's not the healthy way to go, just the good way. :)

thenotsoskinnykitchen said...

I'm with you on the risotto - I like eating it, but I do not like cooking it! I would be happy to let someone else make it for me though :)

I haven't had time to make this week's CEiMB recipe yet but I'm nervous about how it will turn out. I was glad to learn that it doesn't have eggs in it, but it still doesn't seem like something I will enjoy. I do plan to try it this weekend though just to say I've tried.

comfycook said...

I suggest you double the chocolate and try it until it is the right amount for the glass. Maybe, you will like it more.

I loved it but that may be because it is a childhood memory and it did taste as I remembered it.

natalia said...

Dearest Peggy, so happy to read you again !! Are you alright ? Hope everything is great down there ! You know my father was great in Pressure Cooker risotto !!! That sure is fuss less !

ValarieEdmon靜宜 said...
This comment has been removed by a blog administrator.
The Blonde Duck said...

I'm curious about that quick coq a vin! It looked good!