kitchen – Riveted

Lemon Risotto and Grilled Coho

Laura Domela — Thu, 23 Jul 2015 17:29:48 +0000

Airship Goes to Alaska

We made this last night and it was SO good, I thought I'd share.

I found this risotto recipe from the NY Times in my inbox yesterday morning, and remembered I'd brought from home the last of a bag of arborio rice in case I wanted to make some risotto while we were cruising. Well turns out after seeing this recipe I DID want to make some risotto! I modified the recipe a bit (of course, because that's what I do). I'll post it how I modified it below next to the original:

LEMON RISOTTO WITH ZUCCHINI

Ingredients:

7 to 8 cups well seasoned chicken or vegetable stock, as needed (I used 2c clam broth and the rest seafood stock)

2 tablespoons extra virgin olive oil

1/2 cup minced onion (I used shallots, because I prefer them over onions)

Salt to taste

1 pound summer squash (mixed varieties), diced (I used zucchini, because that's what I had)

1 1/2 cups arborio rice

1 to 2 garlic cloves (2)

Freshly ground pepper to taste

1/2 cup dry white wine, like pinot grigio or sauvignon blanc (I used Prosecco…it's what I had)

2 teaspoons finely chopped lemon zest

1 to 2 tablespoon freshly squeezed lemon juice (to taste)

2 tablespoons finely chopped flat-leaf parsley (didn't have parsley, so added a little Italian seasoning)

1/2 cup freshly grated Parmesan cheese

Directions

1. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.

2. Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion (shallot). Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes. Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.

When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

The risotto came out just right! It spread nicely into a thin layer covering the bottom of the plate, and we topped it with a piece of fresh Alaskan Coho (seasoned with salt, pepper, olive oil, a little garlic, and a few red chili flakes and then grilled expertly by Kevin on the pain-in-the-ass grill that only has two settings, cold and a thousand degrees), and served with the rest of the Prosecco.

Maybe that grill needs to go on the "Fix-It" list, but I think it belongs on the "Replace-It" list, personally.

Magnetic Salt & Pepper Shakers

Laura Domela — Tue, 24 Jun 2014 14:11:27 +0000

I just picked up a pair of these magnetic salt and pepper shakers:

I think they’ll be great to keep on the table in the Airstream. And hey–half the footprint is always a bonus! (Made of beech wood with embedded magnets to help attract them to one another, $35.)

Also, a while back I purchased this little concrete salt and pepper cellar for the Airstream and it fits perfectly between the stove and the magnetic spice wall.

Chicken and Asparagus Rolls

Laura Domela — Fri, 18 Apr 2014 18:20:20 +0000

Last night I made/modified a recipe I found via Pinterest, called Chicken and Asparagus Rolls, from Martha Stewart. (Me and Martha? I know! But I added BACON!!)

Here's my beautiful iPhone photo:

2 boneless, skinless chicken breasts
salt and pepper
two cloves garlic, chopped
1.2 cup grated Parmesan
1 large tomato, cut into 1/8-inch-thick slices (4 slices)
4 (or a little more) spears of asparagus , trimmed, halved lengthwise, then crosswise
2 slices of bacon

Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally (that's the long way), then pound each piece between two pieces of plastic wrap until about 3/8 inch thick (you should have 4 flattened pieces). Season on both sides with salt and pepper.
Cut bacon strips in half and cook until just crisp in a saute pan. Remove and set aside on paper towels.
In the same skillet (using the bacon fat) over medium-high heat saute chicken breasts and garlic until chicken is light brown on one side only (I didn't do this, I did both sides, oops) about 2 minutes; discard garlic. (When I made this last night I actually FORGOT the garlic and it was still great. Probably because of the bacon.) (And yes, I know I should slow down and read the directions better. Next time.)
Transfer chicken to a baking sheet or glass baking dish, browned side down. Sprinkle chicken pieces with half the parmesan cheese, layer each with a slice of tomato, 1/2 a slice of bacon, and 4 pieces of asparagus. Roll up; secure with a toothpick (toothpick side down in the baking dish). Sprinkle remaining cheese over the top; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

I had more asparagus so I sauteed it (and some left over tomato) in the same frying pan while the chicken was cooking and almost finished, and then served it as a side. Easy dinner and perfect for the Airstream using only one frying pan and one baking dish!

Stainless Steel Sink Caddy

Laura Domela — Sat, 17 Aug 2013 23:45:49 +0000

These! These are awesome! We had this one (Simple Human Slim Sink Caddy):

And we just upgraded to this one (the standard Simple Human Sink Caddy):

It's got a little round area on the left that holds my short soap-holding scrubby thing plus two sponges, but if you have a tall scrubby brush, you can pop that little black drain part out and it becomes a taller caddy to hold a longer brush.

It's great. The reason these are great is that they have suction cups (which we all know only sometimes work) AND an adjustable metal bracket that tucks nicely beneath your faucet and helps hold the thing on. Ours have never fallen off and both of 'em work great on the Airstream round sink.

Airstream Style: Colorful Enamel Bowls and Mugs

Laura Domela — Thu, 15 Aug 2013 21:42:12 +0000

West Elm has some really cute, colorful enamelware bowls and mugs right now:

The bowls are $8 each and the mugs are $6 each…looks like these would make for a happy little breakfast, huh?

Check out the Nest 100

Laura Domela — Fri, 12 Jul 2013 16:36:39 +0000

This new nesting food preparation set from Joseph Joseph comes with two stainless steel mixing bowls with non-slip bottoms, a fine mesh sieve, a large colander, and five plastic measuring spoons ranging from a teaspoon to a cup ($100).

Available here at Joseph Joseph.

(Images: Joseph Joseph)

Airstream Style: Modern Potholders

Laura Domela — Sat, 12 Jan 2013 17:48:30 +0000

Check out these unusually shaped, modern potholders I found on Etsy by RedStitch (handmade in Holland):

Tea Towels from Piano Nobile Studio

Laura Domela — Sat, 22 Sep 2012 12:21:39 +0000

I love these hand printed tea towels from Piano Nobile Studio.

Should be a nice addition to the Airstream kitchen!

Be the Envy of Your Next Rally with the 1959 Midjit Kitchen

Laura Domela — Mon, 26 Mar 2012 20:34:31 +0000

Who needs a toaster oven when you could have one of these?

Toaster, broiler, coffee maker, boiler, and oven all in one. Steel housing with aluminum accessories/parts. One wooden handled pot holds a coffee strainer for percolating your morning coffee while you cook up your favorite soup in the other pot and broil a grilled cheese sandwich in the broiler. So convenient!

More info here in Tim's Etsy shop.

And here's a shot of it in situ. So sweet!

(Posted by Laura)

My Airstream Kitchen

Laura Domela — Tue, 28 Feb 2012 05:01:00 +0000

I know our kitchen at home is large and fairly well-appointed, but when I'm at home I always miss my Airstream kitchen. Since it's compact and right there with those dirty dishes, it gets cleaned up quickly. At home, it's easy to "forget" from the other room and end up having to clean up from last night's dinner before making this morning's breakfast. That hardly ever happens in the Airstream.

(Posted by Laura)