Yours is much fancier than mine (from my nearest supermarket). There’s something special about osechi, because I wouldn’t be too keen to eat any of these things individually. But put them together in a nice box, and I can’t resist.
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I had a lot of leftover risotto, so it was worth a try.
Poupon gives a nice “soft” mustard tang that a yellow or brown doesn’t. The Tabasco rounds it out without making it spicy.
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Good Luck in the New Year? We just started our ‘pot liquor’ with a Ham Hock.
Black-Eyed Peas
Ron just reminded us all of starting the year right!
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The problem with risotto is that most people like them mantecata… too much oil/butter to let that starch bond. Use the rice, just cook it like a risotto, but without adding oil (or just a touch).
Let that cool, and I guarantee you’ll have some very sticky rice.
That said, there are specific rices:
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making black eyes right now!
ham hock is ready, peas are soaked. starting the sofrito now. iron skillet cornbread in the oven.
happy new year!
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The pink and white fishcakes are the only parts I generally seek out after New Years (great in hot udon). I make the simmered root vegetables at home when I want a side dish to last all week.
But yeah, your right. The rest of the stuff i probably wouldn’t approach unless in the nice box.
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Huh. In the States, it’s usually used to indicate a high-end version of the brand we know as Nutella. Which is NOT what I think of when I think of nougat, which is the bottom half of a lot of candy bars such as the Milky Way bar:
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Gianduja is real chocolate with hazelnut praline paste added. Nutella is a commercial version made softer and spreadable, made with cocoa powder and way too much sugar. Personally, I call nougat only the stuff in the torrone style. Never tried making it at home.
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Another option, for those of us who mash-up cuisines all the time anyway, is to use sushi rice. Just because it’s an Italian dish doesn’t mean it HAS to be Italian rice (or wine, etc.).
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born, raised and lived most of my life in the South, so black eyed peas for New Year’s day is a tradition for my family and I still do it today. what I didn’t know was why is it considered good luck to eat them on the first day of the year. listening to NPR this morning, an interview with a soul food historian had some interesting story to tell. don’t know if y’all caught this piece, but here it is:
No New Year’s celebration is complete without black-eyed peas No New Year's celebration is complete without black-eyed peas : NPR
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And yet the video is about Turin Italy, and the bump did not specify.
I think the more pertinent wiki tidbit is the one about Viennese Nougat. Which appears to replace the egg whites with chocolate. A large amount of confection and pastry has it’s roots in Vienna. So without looking anything up, because I am hung over. I’m gonna wave a hand at Austria.
Austria is usually a pretty good answer on food things.
A LOT of Italian American restaurants in the red sauce mold do this. Pretty sure the old boss did. Sushi Rice is weirdly much more available, and much cheaper than Italian short grain varieties. And it’s usually Nishiki too, probably the most common sushi rice in US supermarkets.
The recipe I linked actually calls for sushi rice specifically. Apparently it holds up better to being cooled and reheated.
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The reason I quoted the second Wikipedia excerpt was to show that the DW article was written by Germans, who would understand nugat as the substance we’re talking about. Viennese nougat is called nougat because gianduja, the thing it is based on, is also called nugat in German. I’m saying they misunderstood and thought what they call nugat is the same as nougat in English.
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I usually do garlic in a bit of clarified butter, and the drop the rice in, then work the stock in. This was the first time I’d ever added all that butter at the end. I wasn’t a big fan of how that worked.
Today’s offering: Mushrooms, onions, and peppers sautéed with spinach. All mixed with chorizo, hash browns, eggs, cream to the right consistency. Feta and sharp cheddar. Baked for about an hour. It went over well, even among the “i don’t eat egg casserole” crowd. Holidays are almost over, so peace is on the horizon.
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For sure, or any other sticky rice, you just want lots of starch.
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Butter at the end has a place, I quite like it with the squash risotto.
BTW, just thought about the Roman take on arancini, the suppli, and they use egg to help bind it together (but they mix the rice with tomato, or other sauces), that might actually work in the oven.
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Fancy! Fine glasswear and napkin holders.
I am impressed.
Nice spread.
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greens? cornbread?
looks very good, you’ll have a good year indeed!
may we, Happy Mutants all, have a most fortunate year!
LLAP
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