Part of Evernote’s Food Month
Caleb Troughton is a web developer, blogger, and Evernote user from the Central California coast. His blog, Food Goes In Mouth, follows him through experimentation, development, and cooking of fantastic original recipes.
Caleb describes his cooking style as daring and instinctive; he rarely sticks to straightforward recipes–rather, he often plays with ingredients and always takes photos of his delicious and, occasionally, unexpected creations.
How does Evernote help you?
I use Evernote to record ingredients and recipes for my shopping, cooking, and blogging. During my day job, whenever a recipe inspiration hits me, I record the idea in a text note. Before I go to the store, I look over my notes and start testing things in the kitchen. I am constantly editing and revising the note as I go. Evernote is my whiteboard. It’s where I can play around with flavors in my head, without needing to be in the kitchen all day long. Over time, these notes evolve into complete recipes and eventually blog posts.
Here’s an example of a recipe brainstorm, which led to the recipe below:
Caleb shared one of his original recipes with us. You can clip the recipe below.
Vegan Umami Risotto (serves 4)
- 1/2 cup Arborio rice
- 1/8 cup barley
- 1/4 cup fresh white corn
- 1/4 cup fresh shiitake mushroom, diced (4 mushrooms left whole)
- 2 medium-sized shallots, finely diced
- 15g kombu (dried kelp) sheets
- 2 tbs extra-virgin olive oil
- Fresh italian parsley
- Fresh tarragon
- Spread the barley out on a baking sheet and dry roast at 425°F for 5 minutes. Set aside for later use. Take equal parts of fresh parsley and tarragon and finely chop.
- Set aside 1/4 cup of this mixture.
- Make kombu dashi by following these four steps. Clean the kombu by wiping it with cloth, soak it in water, heat that water to just below a boil, and remove the kombu. For the amount of kombu I’ve listed in the ingredients, you will want to use approximately 8 cups of water.
- Keep the heat on the kombu dashi so that it stays just below a boil. The dashi will be our stock for cooking the risotto.
- In your favorite skillet heat the olive oil over medium heat. Add shallots and some salt and cook until translucent.
- Add the Arborio rice and roasted barley. Stir, coating the grains in oil and keep cooking over medium heat, stirring occasionally, for two minutes.
- Kick the skillet to high heat. Pour a ladle of the dashi into the skillet. Start stirring.
- Whenever the bottom of the skillet is visibly dry, bring another ladle of the dashi over. Always keep stirring. You’ll notice things start to get creamy and thicker almost immediately.
- After 10 minutes of this, add the corn. Continue with the cycles of adding dashi.
- After another 8 minutes (18 minutes total now) add the diced mushrooms and continue.
- At 25 minutes, make your next liquid addition your last. Things should be al dente at this point. If not continue the cycle until you reach al dente.
- During the last addition, salt the risotto to taste. I avoid adding salt before this because with all the liquid reduction going on, it may become easy to overdue things.
- When the bottom of the pan is nearly dry, add the whole mushrooms on top of the risotto, cut the heat, put a lid on the thing, and walk away for 3 minutes while the mushrooms steam a bit.
- Remove the lid and stir in the fresh herbs.
- Serve up a pile of risotto and top it with one of the steamed shiitakes.
Visit Caleb’s blog to see more delicious recipes.
Food Month posts
- Welcome to Food Month
- Cooking up memories: Digitizing a prized family recipe book into Evernote
- San Francisco tasting event with Foodzie.com
- The things I ate in Japan: A visual culinary diary of our CEO’s trip to Japan
- 10 Ways to Run a Restaurant with Evernote Chef John Andrews shares how Evernote helps him run a restaurant