http://blogs.cuisine.com.au/cuisine/ en Copyright 2008 Thu, 26 Jun 2008 10:47:54 +1000 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Risoni is a rice-shaped pasta traditionally used in soups. It is also referred to as orso, which means barley in Italian. Risoni, or orso, is available from supermarkets and food stores along with other dried pastas. I first found it when holidaying at the home of my mum's former catering partner in WA. I was cooking field mushroom risotto and she produced it as an alternative to arborio rice. I was about halfway through my chef's apprenticeship, had never come across risoni before and was dubious. However, she assured me she used it all the time and that I should cook it exactly the same way I would cook risotto. The result was excellent and I've never looked back - mushroom risoni has become a Strode family staple. I prefer the mouth feel of risoni to rice and it is much more forgiving than arborio. The following recipes Osso bucco, gremolata and risoni pilaf, Pumpkin, bacon and sage risoni and Vegetable and risoni soup are just a few examples of how to use risoni, although the possibilities are endless. I'm even keen to experiment with a sweet risoni pudding. Jane Strode]]> http://blogs.cuisine.com.au/cuisine/archives/2008/06/rice_or_risoni.html http://blogs.cuisine.com.au/cuisine/archives/2008/06/rice_or_risoni.html Jeremy and Jane Strodes Thu, 26 Jun 2008 10:47:54 +1000 Sharp and tart, rhubarb's lip-smacking qualities perfectly partner a good dose of sugar in these warm desserts.]]> http://blogs.cuisine.com.au/cuisine/archives/2008/06/sharp_and_tart_things_to_do_wi.html http://blogs.cuisine.com.au/cuisine/archives/2008/06/sharp_and_tart_things_to_do_wi.html Stephanie Alexander Wed, 11 Jun 2008 10:18:02 +1000 Feed the yeast and you'll eat your dough Bread and pizza dough won't rise effectively unless the yeast is properly activated and all yeast needs is food and moisture plus warmth. To feed yeast, mix it with sugar, then add warm water. Test the water temperature before you add it: blood heat is about right. If the water is too cold or warm this will reduce yeast activity or kill it altogether. Once the yeast, sugar and water are mixed in a bowl, leave it in a warm place for about 10 minutes. Bubbles should form on the surface, indicating the yeast is active and ready to use. What do you think the best toppings are? Are you a purists or willing to push the pizza boundaries? ]]> http://blogs.cuisine.com.au/cuisine/archives/2008/05/best_pizza_toppings.html http://blogs.cuisine.com.au/cuisine/archives/2008/05/best_pizza_toppings.html Jeremy and Jane Strodes Fri, 16 May 2008 16:54:25 +1000 Much more than a last-minute dressing for fish or sliced into a gin and tonic, lemons make lip-smacking preserves and pickles.]]> http://blogs.cuisine.com.au/cuisine/archives/2008/04/stephanies_suggestions_for_lem.html http://blogs.cuisine.com.au/cuisine/archives/2008/04/stephanies_suggestions_for_lem.html Stephanie Alexander Thu, 10 Apr 2008 17:01:00 +1000 Coffee is a subject close to my heart. My appreciation for it coincided with beginning my chef's training. When every aspect of the dining experience is taken seriously, a high standard for coffee is of great importance.]]> http://blogs.cuisine.com.au/cuisine/archives/2008/04/coffee_the_wonder_bean_where_i.html http://blogs.cuisine.com.au/cuisine/archives/2008/04/coffee_the_wonder_bean_where_i.html Jeremy and Jane Strodes Thu, 10 Apr 2008 15:12:48 +1000 Paella, Lamb and pea hotpot, and for the vegetarians a Lentil and sweet potato curry. What are your one-pot favourites?]]> http://blogs.cuisine.com.au/cuisine/archives/2008/02/onepot_wonders.html http://blogs.cuisine.com.au/cuisine/archives/2008/02/onepot_wonders.html Jeremy and Jane Strodes Mon, 25 Feb 2008 10:34:38 +1000 Taste good, smell good, look good - figs add style and flavour to sweet and savoury dishes. There were fat purple figs in the markets before Christmas at a special-occasion price. Is the season very early, I wondered, because of the drought? Some fig trees crop twice, a smaller one early in the summer and the main one several weeks later. I hope this means the season will extend for many more weeks. Fig trees are hardy and notoriously difficult to eradicate. They can reappear from basal suckers after severe frost or fire or even poison. Fig-tree owners will probably have to share their luscious crop with the birds unless they want to net the tree or bag the fruit. Owners of large trees often have fruit to share and this is the time to make fig jam. I have written more about the varieties of fig available in Australia in The Cook's Companion. My favourite is the White Adriatic, a smaller fig with a green to amber skin and strawberry-red flesh. This fig is usually available until the end of February. Fig-loving friends prefer the Black Genoa, with deep-purple skin and dark-red pulp. Because the fruit is so delicate, it should be picked or bought and eaten as soon as possible. If it is slightly underripe, the stem end will ooze a sticky latex sap that can irritate the skin. Figs can be cooked at this stage. If they are to be eaten fresh, store them in a cool spot (not the refrigerator) on a wide paper-lined plate with stems facing up for a day to fully soften. Figs are marvellously versatile in sweet and savoury dishes. There is the classic combination of thin slices of prosciutto with sliced fig. They are also excellent with triple cream or full-fat cheeses such as gorgonzola. Figs eaten fresh can be peeled or not, as you prefer. Arrange peeled, quartered, ripe figs in a shallow dish, sprinkle with sugar and a little brandy (or green Chartreuse) and leave for two hours. To serve, spoon over some softly whipped cream and shavings of the very best dark chocolate. Many varieties have thin skins. To cook these figs, leave the skins on so they don't collapse. Whole small figs can be dipped in a yeast batter and deep-fried. Drain very well and sprinkle the fritters with cinnamon mixed with castor sugar. Or arrange them in a buttered dish with a little wine and bake to accompany grilled duck, as in the recipe below. And don't ignore the leaves. Apart from looking beautiful on a cheese platter, fig leaves can be oiled and used to wrap a chunk of fish for the oven or barbecue. The leaves will char and smoulder and give off an aromatic, coconut scent and the fish within will be super-moist. But don't eat the leaves - they don't taste great. Vino cotto, or vincotto, used in the following recipe, means "cooked wine" and is made by concentrating grape juice and sharpening it with wine vinegar. http://blogs.cuisine.com.au/cuisine/archives/2008/02/taste_good_smell_good_look_goo.html http://blogs.cuisine.com.au/cuisine/archives/2008/02/taste_good_smell_good_look_goo.html Stephanie Alexander Thu, 07 Feb 2008 17:09:01 +1000 Everyone loves a boiled corn cob smothered in butter, but grating the kernels produces some surprisingly 'sweet' savoury dishes too. Share your favourite corn recipes with us http://blogs.cuisine.com.au/cuisine/archives/2008/01/everyone_loves_a_boiled_corn_c.html http://blogs.cuisine.com.au/cuisine/archives/2008/01/everyone_loves_a_boiled_corn_c.html Stephanie Alexander Wed, 16 Jan 2008 11:13:28 +1000 Share your favourite Summer salad recipes http://blogs.cuisine.com.au/cuisine/archives/2008/01/these_are_the_salad_days.html http://blogs.cuisine.com.au/cuisine/archives/2008/01/these_are_the_salad_days.html Jeremy and Jane Strodes Wed, 16 Jan 2008 10:43:20 +1000 For Jeremy and me, enjoying a meal is intrinsically linked to time spent with friends and family.]]> http://blogs.cuisine.com.au/cuisine/archives/2007/12/share_your_christmas_day_with.html http://blogs.cuisine.com.au/cuisine/archives/2007/12/share_your_christmas_day_with.html Jeremy and Jane Strodes Mon, 17 Dec 2007 11:00:23 +1000 Every family seems to have its own idea of the perfect trifle, and there is much to consider. ]]> http://blogs.cuisine.com.au/cuisine/archives/2007/12/a_mere_trifle_where_anything_g.html http://blogs.cuisine.com.au/cuisine/archives/2007/12/a_mere_trifle_where_anything_g.html Stephanie Alexander Mon, 17 Dec 2007 10:55:29 +1000 First hint of summer]]> http://blogs.cuisine.com.au/cuisine/archives/2007/11/share_your_summer_favourites.html http://blogs.cuisine.com.au/cuisine/archives/2007/11/share_your_summer_favourites.html Jeremy and Jane Strodes Wed, 28 Nov 2007 10:04:47 +1000 Inspired by a trip to Perugia, these recipes are a twist on traditional Italian dishes.]]> http://blogs.cuisine.com.au/cuisine/archives/2007/11/favourite_italian_dishes_share.html http://blogs.cuisine.com.au/cuisine/archives/2007/11/favourite_italian_dishes_share.html Stephanie Alexander Wed, 28 Nov 2007 10:02:19 +1000 Children develop a taste for good food when they grow and cook their own, writes Stephanie Alexander.]]> http://blogs.cuisine.com.au/cuisine/archives/2007/11/kids_in_the_kitchen_what_are_y.html http://blogs.cuisine.com.au/cuisine/archives/2007/11/kids_in_the_kitchen_what_are_y.html Stephanie Alexander Thu, 15 Nov 2007 09:44:32 +1000 Pepper (Piper nigrum) is the most regularly used spice in the world and one of the oldest. It is referred to as the common spice and the king of spice. ]]> http://blogs.cuisine.com.au/cuisine/archives/2007/11/dark_king_of_spice.html http://blogs.cuisine.com.au/cuisine/archives/2007/11/dark_king_of_spice.html Jeremy and Jane Strodes Thu, 15 Nov 2007 09:41:17 +1000