ravenously

food.

roasted okra, lobster mushroom risotto

with one comment

I made some lobster mushroom risotto with peas for dinner, using dried lobster mushrooms from Metcalfe’s Sentry,  pancetta + standard soffritto, Sauvignon blanc, mushroom soaking liquid, and butter.

Also roasted okra (which Rahul claims to be allergic to):

http://blog.fatfreevegan.com/2006/08/roasted-okra.html

(tossed with oil, roasted at 450 degrees for about 30 minutes)

and roasted garlic cloves, which I threw in for about an hour at 450 and 400 degrees, wrapped in foil with some grapeseed oil tossed in. They were the pre-peeled kind that come in a big plastic jar. Visually, it seems to have worked ok, though–i’ll check out the results tomorrow.

The garlic was roasted alongside the okra and while I was preheating the oven for corn-cranberry muffins:

http://www.wiscran.org/special/recipe_files/print_full_page.php?recipeID=61

1-1/4 cups flour

3/4 cup corn meal

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup vegetable oil

1 egg or 2 egg whites

1 cup chopped cranberries*
*(If using frozen cranberries, make sure they are partially thawed.)

Preheat oven to 400 degrees. Grease bottoms only of 16 medium muffin cups or line with paper baking cups. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Fold in coarsely chopped cranberries. Fill prepared muffin cups 3/4 full.

Bake 20-25 minutes or until light golden brown.

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Written by orata

January 31, 2010 at 11:21 pm

Posted in recipes

Tagged with , , , ,

One Response

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  1. where can I find the actual recipe for the okra and lobster mushroom risotto?
    Thank you.
    Sandi

    Sandi

    July 27, 2010 at 8:43 am


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