SWASHBUCKLED! S2E3: Sushi-Bagel-Pasta

Since Amanda and Marie are running in the Rock N Roll Marathon and Half (respectively) this weekend, we decided to go all in on the carbs and excessively long and rambling recipe titles. Watch as we try to fuse together one too many cuisines. Will we add SO MANY flavors where it finally works? You’ll have to watch to find out!

 

 


Ingredients featured in this week’s episode:

This might have been the weirdest combination of items we have made in the Fearless Flying Kitchen. But it totally works! Comfort food at its best. Risotto is normally made with a short grain rice, but our risotto is made from a short grain pasta, Orzo! Between the carby-goodness of the Orzo and the flavors of the Miso-Ginger Broth, the base  reminded us of the comfort food of our youth, “Oriental Flavored Top Ramen.”

The completed dish also reminded us of one of our favorite fresh (ie. Heat and Serve) items, Greek Style Chicken with Orzo, Spinach and Feta Cheese. However our version would be called the “Asian Style Salmon with Orzo, Mushrooms, Edamame and Goat Cheese…Oh and A Chutney Of Cucumbers and Lychee”

And speaking of that chutney, it was a great stand alone item and makes a great side dish or topping. We’ll definitely be revisiting that again.

Couple other things about this dish: smoked salmon really was wanting to be a breakfast item, and Marie brought it because it tasted so good with bagels and cream cheese. It had a distinct flavor in the risotto dish (which I want to make again but with a plain baked salmon) that mellowed out a bit once we added the goat cheese.

 

 

Miso Salmon Risotto with Cucumber Lychee Chutney

  • Servings: 4
  • Difficulty: moderately easy
  • Print

Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Cup Orzo
  • 2 Cups Miso Ginger Broth
  • 1 Cup Water
  •  2 Tbsp Butter, divided
  • 1/2 Shallot, minced
  • 1 Garlic Cloves, minced
  • 1 Cup Fresh Edamame
  • 1 package Shiitake Mushrooms, sliced
  • 1 Package Smoked Salmon
  • Cucumber-Lychee Chutney
    • 1 Cucumber, peeled and diced
    • 8 Fresh Lychee, peeled and diced, with juices
    • 1 Tbsp Red Onion, Minced
    • 1 tsp Fresh Ginger, grated
    • Zest and Juice from Half a Lime
    • 1/4 tsp Fresh Ground Sea Salt
    • 2 Tbsp Rice Vinegar
  • Toppings: Green Onion, Everything but the Bagel Seasoning, Goat Cheese Crumbles

Directions

  1. Make Cucumber-Lychee Chutney: Combined all ingredients in a bowl and mix together. Refrigerate for a half an hour.
  2. Make Risotto: In a pot, warm up broth and water on medium-low. In another pan, over medium heat, melt 1 tbsp butter in a pan. Sautée shallot and garlic cloves for a few minutes. Add in orzo and cook for another couple minutes to brown a little. Now, you can begin to add a half a cup of warm stock/water until absorbed, then add another half cup, and continue this until all the liquid is absorbed. Make sure the heat is set to medium and you are stirring constantly.
  3. Once all the stock is gone, you can use the same pot to melt 1 more tablespoon of butter and sauté the sliced shiitake mushrooms and fresh edamame over medium-high heat. This won’t take long to cook, you just want the mushrooms to soften and the edamame to warm throughout.
  4. To assemble, place a a quarter of each in a bowl in the following order: orzo risotto, mushroom edamame mixture, smoked salmon (flaked, although see note at the bottom), cucumber-lychee chutney, and then the toppings (green onion, goat cheese and everything but the bagel seasoning).

NOTE (WHAT AMANDA WOULD DO DIFFERENTLY)- Instead of using the smoked salmon, you can bake fresh salmon. To do this, pre-heat oven to 400 degrees, place salmon on baking sheet and rub with olive oil and top with fresh sea salt and pepper. Bake for about 16-18 minutes. This will decrease the smokiness of the salmon, and would be a great flavor to add to the top of the orzo risotto. You probably wouldn’t need to add the goat cheese and bagel seasoning.

 

Copy of Every Summer Has Its Own Story

We made the Blueberry-Lavender Coffee Popsicles by combining 1 cup of Blueberry-Lavender Flavored Almond Beverage with 1 cup Cold Brew (Black) Coffee and 1-2 Tbsp Coffee Syrup (start with one Tbsp and then add a little more if you like it sweeter). This will make about 10 popsicles, with each one containing 12 calories, 3.7g carbs, 3.2g sugar,  and 11mg sodium…not too bad if you are looking for a sweet, summer treat that won’t  break the scale. I mean, it’s basically the same as breathing air…plus a little sugar…

However, these popsicles are a little on the “icy” side. Great flavor though! You can experiment with adding a couple tablespoons of half and half into the mixture, which would no longer make it vegan, but might improve the mouthfeel a tad.

French Onion Soup (with Italian Style Breadcrumbs)

French-Onion-Soup-FFK
My ultimate comfort food is French Onion soup. Nutritionally speaking, there isn’t much there aside from a lot of sodium and a whole bunch of cheese. I like to feel better about eating it by telling myself that my comfort food of choice could be a lot less healthy.

Ingredients for French Onion Soup (Fearless Flying Kitchen)It has been a dreary May (at least for this past week), so the first thing I wanted was French Onion Soup. I have not attempted to make this within the last, I don’t know, 10+ years? This usually only enters my diet at restaurants, when I purchase sub-par frozen versions, or get the BEST CUP OF F.O. SOUP EVER MADE at the House of France at Christmas on the Prado (or December NIghts for those of you new to San Diego). Seriously, best ever. I have decided this is mostly because it is not very heavy, the onions aren’t completely caramelized (they are still a light caramel color instead of a dark brown), and they have a few interesting flavors that seem a little more authentic (Herbs de Provence? No clue). I tried to emulate that in this recipe. It is getting pretty close! I am not sure what else I could add, aside from maybe a few more spices, let it cook for a longer period of time, or…I am not sure. But regardless if it tasted exactly like the soup from the House of France, it was good, and completely satisfied my “Dreary Weather Blues.”

French Onion Soup (With Italian Style Breadcrumbs)

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1/4 Cup (half stick) of butter
  • 3 large yellow onions, thinly sliced
  • 2 (Quart) Containers of Beef Broth
  • 3 Bay Leaves
  • 3 Garlic Cloves, minced
  • 1 tsp Sea Salt
  • 1 tsp Pepper
  • 1 tsp Thyme, dried
  • 1 bag Italian Style Breadsticks
  • 1 Bag Shredded Swiss & Gruyere

Directions:

On medium-high heat, add butter to a large pan, and once melted, add the thinly sliced onions. Cook until they are a nice caramel color (about 15-20 minutes). Add minced garlic, bay leaves, thyme, salt, pepper and beef broth. Let come to a boil, then reduce heat to low and simmer for about 30 minutes (or longer if you have the time, the longer it simmers, the more robust flavor).
In the meantime, while the onions are caramelizing and/or the soup simmers, make your croutons. Put your oven on to pre-heat at 375. Slice breadsticks into 1 inch thick pieces and put onto a baking sheet. Place in oven for about 10-15 minutes, or until they are just starting to get crunchy.
Once soup and croutons are done, remove bay leaves (if you can find them!), fill a bowl with soup, top with croutons and then shredded gruyere/swiss mix, and put in the broiler for a few minutes, until cheese is melted and gets the signature “french onion” bubbly look.