Rissole (pronounced Ris-ol) are basically the, hide-the-leftovers in a wonderful crumb crust, of Portugal. They can be made with almost any meats, cheeses or vegetables. They have their own specific gravity, it seems. I made these about the size of my palm...but can now understand why they are traditionally made about half that size. Delicious and unique tasting. Very filling and simple to make. (recipe to follow)
So, warm and wonderful today. And the sounds, smells and signs of Spring are everywhere now. From the geese V-formations overhead to the pair of (noisy) Mockingbirds that are BACK again this year. Spring Peepers at night. All of the trees bursting with buds, and the willows have tiny leaves started.
Used my compost from last year's tote to fill baskets and pots and top dress the roses and bayberry bushes...and started layering this year's batch with winters straw, fallen leaves, used newspaper and household vegetable and fruit scraps and peels. Coffee grounds and egg shells. And a handful of red worms. By Fall it is all transformed into rich black soil! The black earth in my baskets and pots...I built that.
Yeah...still fairly amazing after all this time.
Soon the daffodils will be up and bright yellow. In the back-ground you can see
"The Children"...three Redbud's "Idgy" bought last year for my birthday. I am giving them another season in the original pot (having already trimmed them back to bonsai)...by Fall I will be trimming the roots way back and moving the entire clump into their bonsai dish where they will be a small Redbud Forest...emphasis on SMALL. I am going to try to keep them about 6" to 8" tall.
A friend of Chris and I saw them and my Ficus and Cascading juniper and immediately told her Mom
"I want a TINY TREE for my apartment!"
I LOVE the entire process and am planning to try my hand at A Wisteria, A Maple Clump, A Willow , and A Male Ginko in future years.
Another harbinger of Season Change...I've started a Spring Landscape in acrylic. Okay it is just a sky and an idea today...but just wait and see...
Building a landscape...painting (for me) is a wonderful form of relaxation. Meditation. Working today on the sky...later adding the ground...then maybe a lane with puddles reflecting some of the sky...shadows from the trees on the ground...then the tree trunks and branches. Building up trunks and textures with gel so I can come back and dry brush with moss and lichen. Leaves and maybe a stand of wildflowers in the foreground...and finally using tiny detailing brushes to add fine detail and highlights. It is all very satisfying.
Yeah...just like building a small world on a canvas.
More as I work on it.
So anyway, that Rissole Recipe!
Rissoles
1 cup of any meat pre-cooked (shrimp, fish, pork, chorizo, beef, or any combination of these) ground finely
I used Pork and Chorizo in mine.
1/4 cup any root vegetable
1/4 cup total (mixed) chopped red or green peppers and minced onion
Paprika, salt, coarse cracked pepper and garlic powder 1/2 tsp of each.
Mix all together well.
(may also add a pinch of nutmeg)
(for fish use lemon pepper)
(may add any cheese)
Pastry
I used pre-made flat pastry sheets.
Cut into rectangles.
Prepare an egg dip with
2 whole eggs and 1/4 cup milk in shallow bowl.
Prepare a Crumb Dip
Using stale bread ground to fine crumbs. Set aside in another shallow bowl.
(you may also add seasonings to the crumbs if desired)
Melt 1 stick of butter or margerine or 1/2 olive oil in shallow skillet.
To Assemble:
Place a pile of meat, veggie, cheese mixture on on half of rectangle. Bring the other side over and seal to form a small pastry packet.
Dip packet into egg/milk mixture and then immediately into bread crumb mixture until both sides are well coated.
Transfer to medium heated skillet with butter, margarine or olive oil.
Do this with remaining meat and pastry.
Fry until golden brown over medium heat turning once.
Good served hot...or at room temperature.
Can be served with gravy or in the case of fish with tartar sauce or cocktail sauce.
Enjoy this Taste of Portugal!
(...and a great way to create a new meal out of leftover this and that!)
Later!
