The Aussie Who Ate The Big Apple

[HomeCookin’] seared salmon w/ roasted sweet potato, pumpkin & bacon risotto. Holy cow, this is good!

This would have to be one of / if not the best risotto I have ever made. The flavors were rich and smokey thanks to some good quality thick cut bacon and my secret ingredient of homemade pumpkin soup added another layer of sweet & creamy goodness.

[Pre-heat] oven to 375F and roast one large sweet potato - (diced and tossed with olive oil, salt & pepper & one crushed clove of garlic) for about 20 mins until fork tender.

[Saute] about 8 slices of thick cut, peppered bacon that’s roughly chopped in a dry pan. Let the bacon get to a crispy point and then scoop onto plate - reserving the bacon fat in pan.
Add 1 carrot & 1 stalk of celery, diced into very small pieces into the bacon fat.
Saute until soft. Add a clove of crushed garlic and a cup of sliced mushrooms and saute for another 2-3 mins.
Add 1.5 cups of Aborio Rice and saute the grains and toss with any residual oil/fat.
Once you can smell the rice becoming slightly fragrant, turn the heat to medium and add a cup of broth.
I used chicken stock but you can definitely use vegetable if you prefer.

[Stir] and fold the rice into the broth until the liquid evaporates. Continue to add the stock to the risotto and stir through until the rice is al dente. (About 20 mins)
I also added the juice of one lemon and my *secret* maybe not so secret ingredient - about 2/3 cup of homemade pumpkin/carrot soup.
**You could substitute with some butternut squash soup from the carton - but fresh is probably what made this SO GOOD. /
Stir through the roasted sweet potato.

[Serve] with a squeeze of lemon juice and fresh grated parmesan!
We served ours alongside some simple seared salmon, marinated with lemon & garlic.

ENJOY!

HomeCookin’ - scallop & corn chowder. Chowwwwdahlicious

In a medium to large saucepan, saute 1 cup chopped onion, 2 cloves of chopped garlic in olive oil for 5 mins.
Add a pinch of cumin & a pinch of paprika - and salt and pepper.
Add 2 cups of corn (Fresh or frozen is fine) and one peeled potato chopped in small pieces. - saute for another 5 mins.
Add 1 tablespoon of fish sauce, 2 cups of stock (fish, chicken or vegetable) and simmer for 5 mins.
Pat 1 lb of bay scallops dry, season with salt and pepper. In a fry pan, saute the scallops in batches for a min or two until almost cooked through. Reserve on a plate.
De- glaze the pan with a little stock to get all the brown bits and flavor magic up. Pour this into the pot.
Pour in 1/2 cup of heavy cream. Drain any liquid from the scallops into the pot - for added flavor. Add 1/2 cup parmesan cheese.
Simmer on low heat for 10mins or until the potatoes are tender.
Remove from heat, stir in the scallops and serve with crusty bread.