Noor Jasmine | “Avenging Angel” attacks men who violate kids. Was his sentence appropriate? 🔪Cooking + Crime 🔍 @NoorJasmine | Uploaded February 2021 | Updated October 2024, 12 hours ago.
Hey guys, so this is my second attempt at 🔪Cooking + Crime 🔍; my two passions. My first attempt was very disjointed, I was kind of all over the place. I was going back and forth talking about the topic and recipes.
MY NEW MERCH:
teespring.com/stores/noorjasmine
ITEMS AVAILABLE IN OTHER COLORS, CLICK ITEM FOR OPTIONS
****I’M MAKING THE BEANIES MYSELF BECAUSE TEESPRING DOESN’T HAVE THE COLOR BEANIES I WANTED, BUT ALL OTHER MERCH CAN BE FOUND ON TEESPRING. ((BEANIES SHOULD BE COMING SOON))***
This time I decided to do a voiceover and not even mention the cooking, just give you the visual. Let me know what you think! Here's the recipe if you want to make this:
🍄MUSHROOM RISOTTO🍄 RECIPE:
INGREDIENTS:
Arborio rice (sorry, I don’t measure), enough to cover bottom of pot
About 1 package of your favorite kind of stock (as needed)
White wine, (optional)
1 package fresh mushrooms of choice, I used Maitake
Handful of dried porcini mushrooms, break into tiny pieces
1 onion
1 large clove of garlic
Freshly grated Parmesan cheese, if possible
About 2 Tbsps of butter
S+P, to taste
DIRECTIONS:
Start by pouring stock in a pot and bring to a simmer
While stock is heating, dice the onion, garlic and fresh mushrooms
In a separate pan, melt a generous knob of butter
Add the onion to pan and cook on medium heat till translucent
Add the garlic and cook a few more minutes
Add the fresh mushrooms and sauté till browned
Add the rice and stir till coated with butter and toast for a few minutes
If using white wine, add a generous splash to deglaze the pan and stir until absorbed, (bask in the glorious scent)
The stock should be simmering by now, turn the heat to low and spoon a ladle of stock into the pan with the rice and stir
While rice is absorbing the stock, quickly combine a ladle of the hot stock w/ the porcini mushrooms in a SMALL bowl and let steep, cover if possible
Back to the rice, keep stirring and adding a ladle or two of stock at a time. Only add more stock when the liquid is absorbed
Keep stirring and repeat the process of adding 1 or 2 ladles of stock until absorbed until rice reaches desired level of doneness. Al dente is preferred, you don’t want the rice too mushy. TIP: stop when it’s almost done, as it will continue to cook as you add the final touches.
Once rice is almost done, add the small bowl with the soaking porcini and the small amount of liquid they were soaking in, this has tons of flavor!
Stir and taste, adjust salt and pepper to desired level.
Add a small pat of butter and a generous amount of grated parmesan cheese.
Serve on a plate and top with more parmesan and some fresh cracked black pepper, if possible
Enjoy!
My new Instagram: @NoorJasmine7
My email: noorjasmine7@gmail.com (don’t make it weird)
SOURCES:
bit.ly/3bLhCdV
bit.ly/2O2D2em
bit.ly/3r1EgVD
bit.ly/2O7XWc8
bit.ly/3kwDdKU
bit.ly/3dU9BGm
Hey guys, so this is my second attempt at 🔪Cooking + Crime 🔍; my two passions. My first attempt was very disjointed, I was kind of all over the place. I was going back and forth talking about the topic and recipes.
MY NEW MERCH:
teespring.com/stores/noorjasmine
ITEMS AVAILABLE IN OTHER COLORS, CLICK ITEM FOR OPTIONS
****I’M MAKING THE BEANIES MYSELF BECAUSE TEESPRING DOESN’T HAVE THE COLOR BEANIES I WANTED, BUT ALL OTHER MERCH CAN BE FOUND ON TEESPRING. ((BEANIES SHOULD BE COMING SOON))***
This time I decided to do a voiceover and not even mention the cooking, just give you the visual. Let me know what you think! Here's the recipe if you want to make this:
🍄MUSHROOM RISOTTO🍄 RECIPE:
INGREDIENTS:
Arborio rice (sorry, I don’t measure), enough to cover bottom of pot
About 1 package of your favorite kind of stock (as needed)
White wine, (optional)
1 package fresh mushrooms of choice, I used Maitake
Handful of dried porcini mushrooms, break into tiny pieces
1 onion
1 large clove of garlic
Freshly grated Parmesan cheese, if possible
About 2 Tbsps of butter
S+P, to taste
DIRECTIONS:
Start by pouring stock in a pot and bring to a simmer
While stock is heating, dice the onion, garlic and fresh mushrooms
In a separate pan, melt a generous knob of butter
Add the onion to pan and cook on medium heat till translucent
Add the garlic and cook a few more minutes
Add the fresh mushrooms and sauté till browned
Add the rice and stir till coated with butter and toast for a few minutes
If using white wine, add a generous splash to deglaze the pan and stir until absorbed, (bask in the glorious scent)
The stock should be simmering by now, turn the heat to low and spoon a ladle of stock into the pan with the rice and stir
While rice is absorbing the stock, quickly combine a ladle of the hot stock w/ the porcini mushrooms in a SMALL bowl and let steep, cover if possible
Back to the rice, keep stirring and adding a ladle or two of stock at a time. Only add more stock when the liquid is absorbed
Keep stirring and repeat the process of adding 1 or 2 ladles of stock until absorbed until rice reaches desired level of doneness. Al dente is preferred, you don’t want the rice too mushy. TIP: stop when it’s almost done, as it will continue to cook as you add the final touches.
Once rice is almost done, add the small bowl with the soaking porcini and the small amount of liquid they were soaking in, this has tons of flavor!
Stir and taste, adjust salt and pepper to desired level.
Add a small pat of butter and a generous amount of grated parmesan cheese.
Serve on a plate and top with more parmesan and some fresh cracked black pepper, if possible
Enjoy!
My new Instagram: @NoorJasmine7
My email: noorjasmine7@gmail.com (don’t make it weird)
SOURCES:
bit.ly/3bLhCdV
bit.ly/2O2D2em
bit.ly/3r1EgVD
bit.ly/2O7XWc8
bit.ly/3kwDdKU
bit.ly/3dU9BGm
