|The antidote to dreary days and equally dreary television dramas - Photo by Wasabi Prime|
I'm not giving any spoilers, you should decide to watch the show yourself, but I think you'll get drawn into its intrigue and perfect depiction of severe vitamin D deficiency. I'm still trying to wrap my head around all the sub-plots of the new season, as I had forgotten quite a bit of everything. I also forgot all the funny Seattle area fake-outs they do on a show that's clearly shot up in BC. Blame Canada! I didn't start back into The Killing unprepared, especially on a gray, overcast day -- I went in with backup. I went in with risotto. I made it because it was creamy and delicious, but like the murder of Rosie Larsen, the bubbles in a bottle of sparkling wine I had were extinguished before their time. Someone murdered my Bubbly! I need justice, dammit! I think the culprit was a bad cork, resulting in a poor seal, because there was no signature pop, and it was flat, flat, flat when I first drank it. So into a risotto it went, along with chicken stock, Arborio rice, an onion, and a little wedge of Parmesan cheese in the fridge. I don't really work with a recipe, but if you need a basic one, the handy dandy folks at Epicurious has something close to what I did. If you've never made risotto before, just listen to what all the recipes say and keep stirring. Don't walk away, don't get distracted, keep yourself firmly planted in front of the stove, getting that super-starchy rice creamy and thick, like pudding. Then plant yourself in front of the TV and watch a murder mystery unfold with a carbohydrate food coma.
|Making poultry magic with chicken pot pie - Photos by Wasabi Prime|
Meanwhile, for the vegetables, I roasted them separately, along with a couple of chicken breasts. Tossing everything with a little oil, salt and pepper and letting a 375 degree oven do its work, the dry heat helps pull extra moisture out and further intensify the vegetables' flavor. I used all the usual suspects: carrots and celery, but swapped potatoes with cauliflower for a less starchy vegetable. I forgot to roast an onion (duh, I have no idea why), but added in a dollop of roasted garlic paste when I was mixing the roasted vegetables with the supercharged chicken gravy. It could have been thicker, but I like eating chicken pot pie more like a thick soup, with a bit of puffed pastry baked on the top, almost like having French onion soup. The roasted, slightly caramelized vegetables were stronger, with the carrots a little sweeter and the cauliflower getting that toasted nutty flavor. Yes, it's a little more work, getting the broth reduced, and then roasting the vegetables and chicken separately, but it was probably one of the better chicken pot pies I've enjoyed at home.
|It's TV Dinner time. Make sure the cops don't catch me! - Food photos by Wasabi Prime|