#FoodForThought: The Adventures of Fanny and Olive (highlights)
<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>
#TalkNerdyToMeLover's Fanny Slater
so here i am. back in hollywood after two wonderful weeks of being home and surrounded by familiar places and faces. i always gain a lot of perspective on things when i'm back on the east coast and everything is slowed down around me. with no requirements like work or getting out of my pajamas, it gives me a chance to just be peaceful in a place where i know i can be completely truthful and accepting of my feelings. more on that later.
being in north carolina also gives me a chance to get back to my roots.
...not those roots.
these.
the woman who cuts, styles, and colors my hair has been a part of my life for the past twelve years. she was there with her bottles and brushes the very first time i said i wanted to be blonde like britney spears. she was there with her scissors the first time i ever begged for jennifer aniston's layers. she was there with an angry look on her face when i came back from a trip to the bahamas at fifteen and presented her with a head full of sun-in and lemon juice. angela has not only been my "hairstylist" for the past decade and beyond, she has been a friend and certainly a part of our family. when i moved to california, i still wasn't able to accept that i would have to find someone new to trust with my locks. even angela tried to convince me that i would have to find someone for those unavoidable routine trims to chop off the split ends. being the stubborn person that i am, i decided that instead of finding someone new--i would just suck it up and wait it out until i was back home every three to four months and could squeeze in a trip to angela. it's now been fifteen months, and i have successfully not had anyone else touch a hair on my head. it's not just that she does an exceptional job every single time, it's that she's been there through it all. she remembers when i broke up with my high school boyfriend and decided to get some red streaks. she remembers when i hesitantly let her cut some "swoop bangs" and ended up falling in love with them. it's not an easy thing to find someone you trust so much with such a valuable part of your outside being. so when you find that person that knows your hair like the back of their hand, don't let them slip away.
now on an entirely different, yet similar note...
let's talk about highlights.
nope, not those.
these.
let me explain.
when i say that a big part of my cooking technique is to make things from scratch, i don't mean EVERYTHING. if i'm making a homemade quesadilla, you're not going to find me throwing masa around the kitchen to pound out some fresh tortillas. i believe that every dish should have be assembled with tasty components, but that there should always be one or two highlights that really take it over the top. for example, last night i made the dish that's pictured above. the question coming to all of your minds right now is probably the same as the response i got from my sister after sending her that very image last night: "what in the good lord is that gorgeousness?!" well, this is a portabello risotto topped with shrimp in a white wine lemon bacon sauce with roasted garlic green beans and basil. it may sound complicated, but there are two very important parts to this dish that truly exemplify my cooking style. first, there is the highlight: the shrimp doused in a delicate and lemony, yet unctuous and creamy sauce. second, there's the backup: the risotto. let me clarify this, if your goal is to make risotto as your main dish--then make a freakin' risotto. if the shrimp are your star, or the highlight, then you can really use anything you want as your side dish. occasionally i'll find a decent boxed risotto or couscous mix in the grocery store that i'll keep on hand for this exact type of meal. i spruced up the store-bought risotto by adding some sauteed portabello mushrooms and parmesan--but ultimately, its whole purpose is to act as a supporting character to the shrimp.
i tried to explain this to olive last night, but she wasn't paying attention.
for the supporting characters:
-if this is just a simple dinner you're making for yourself, i recommend any kind of easy store-bought starch like couscous or a good boxed risotto.
-the green beans were simply oven roasted at 400 (with olive oil, salt, and pepper) until caramelized (8-10 minutes or until a knife slides through them) and then sauteed with butter and garlic.
for the shrimp and sauce (these measurements are for 1 serving so adjust accordingly):
-marinate 5 shrimp in olive oil, lemon juice, salt, pepper, hot sauce, white wine, and bojangles seasoning (that's right, i have bojangles seasoning. if you don't know what that is, then just use a pinch of cajun seasoning. if you don't have cajun seasoning, then just use a pinch of paprika, sugar, and red pepper flakes. if you don't have paprika, then close the computer and go to the store.)
**foodie note: only marinate the shrimp for twenty minutes or less. the acid in the lemon juice will tighten the protein in the shrimp and make it tough. nobody likes a punk.**
-saute one diced piece of bacon until crispy. remove the bacon and set aside on a paper towel.
-in the same pan, add shrimp and saute two minutes per side (my shrimp weren't massive so they didn't need long). remove shrimp, set aside.
-in the same pan, add a touch of butter and saute 1/4 cup of diced sweet onions and a teaspoon of garlic (2-3 minutes).
-deglaze the pan with 1/2 cup white wine, 1/2 cup chicken stock, and the juice from half of a lemon. bring to a boil, and then reduce heat to a simmer until the liquid is about half evaporated and thicker (8-10 minutes)
**foodie note: deglaze simply means to add liquid to a pan to scrape up the bits from the bottom and make a tasty sauce or gravy.**
-finish with another small piece of butter (or small scoop of light veggie cream cheese). add bacon and shrimp back to pan--stirring to incorporate all of the flavors back together.
for the presentation:
-swirl reduced balsamic around the plate (why not be fancy? you deserve it!)
**foodie note: reduced balsamic is a mixture of equal parts balsamic vinegar and a sweet liquid (i like honey or agave) boiled down and reduced to make a thick, sweet syrup)
-pile risotto in the middle of the plate, top with shrimp and sauce mixture, garlic green beans, fresh basil, and parmesan.
if you're still wondering what getting a haircut and shrimp have to do with each other, then scroll back up to the top and start over.
enjoy!
#nerdsunite
click here to check out more from Fanny! (heheheeheh her name is Fanny)
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