Shrimp, asparagus, mushroom, ramp butter, celery leaf risotto. I’m back on my risotto game, woot!
12 Likes
Beautiful!
1 Like
2 Likes
Did you really put cachaça, lime & sugar in there with the shrimp?
1 Like
not cachaça, but Bacardi, honey, and lime
4 Likes
This knotweed shrimp concoction, based on this (I took a lot of liberties).
3 Likes
received a free jar of Cavi-Art seaweed ‘caviar’ with a recent order…
actually pretty good, albeit completely superfluous with prawn cocktail and overpowered by the marie rose sauce, but to my taste better than lumpfish or other faux caviars i have had.
they also make vegan ‘prawns’…
2 Likes
Are the vegan “prawns” also made from seaweed?
apparently…
1 Like
IKEA had / has vegan caviar which I picked up to try years ago.
I’m intrigued by the prawns. There was a company making vegetarian salmon here that was promoting itself through sushi / sashimi tastings a while back.
Mycoprotein chicken nuggets are pretty good, or at least much better than soy or corn versions, and the pea protein “meats” are as well. But seafood is a lot trickier in texture.
1 Like
Glad to be an omnivore.
2 Likes
Looks interesting. Thanks for posting. We’ve been to Denmark a couple of times but haven’t come across this but I also wasn’t looking for it. Next time, I will.
Seen Wildtype? I’m really interested in trying their product. Not vegetarian, but sort of in the same genre as no actual live salmon are involved, except for the very first one from which they harvested cells to grow. Kind of creepy in a way, but also pretty cool from a sustainability perspective if they can actually scale production. (I believe the jury is still out on that.)
1 Like
Oh that might have been what I was thinking of.
you don’t need to go to Denmark, i got mine from souschef.co.uk!
1 Like
At risk of sounding like an NYT ad … yet another one:
I make this a few times a year and every time I wonder why I don’t make it more often. It’s super easy and so delicious. I like to bump up the heat level just a bit. A little bit of (hot) smoked paprika or chipotle powder can do the job, and the smokiness works really well in the dish. I bought some dende oil last year specifically for making moqueca and didn’t think the minor flavor bump was worth the effort at all. (Quite possible that the one I bought, on Amazon, wasn’t the best example.) This is traditionally served with rice, but my family much prefers it with crusty bread.
Caroline Chambers has a recipe on her Substack for Lemony Brown Butter Shrimp Rolls. If any of you subscribe to her would you please summarize the recipe for me.
