November 14, 2013 Risotto "Cakes"

DINING

Pan-Fried Risotto Cakes

Fred R. Conrad/The New York Times

By DAVID TANIS

TOTAL TIME

1 hour, plus time to chill risotto

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INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons olive oil, plus more for frying
• 1 medium onion, diced fine
• 2 cups butternut squash, about 2/3 pound, cut in 1/2-inch dice
• Salt and pepper
• 1 cup Carnaroli or Arborio rice
• 1 tablespoon chopped fresh sage
• 1/4 cup dry white wine
• 4 to 5 cups vegetable broth (see recipe)
• 1 ounce grated Parmesan, plus more for garnish
• 4 ounces grated Fontina
• Zest and juice of 1 lemon
• 2 tablespoons finely sliced chives, plus more for garnish
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten

PREPARATION

1.

Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.

2.

Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).

3.

With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.

YIELD

4 to 6 servings

Vanilla Apple Almond bread pudding 11/9/13

Ingredients:

Six slices day old bread (wheat works esp. well for this flavor combination)
3 T butter, melted.
1 apple, cored, seeds removed, and sliced thinly
.5 c. raisins
1/8 c. sliced almonds
(layer these ingredients in an 8 x 8 pan while you preheat the oven to 350 deg.

In a separate bowl, whisk together:
4 large eggs
2 c. milk (can be whole, skim, or in between)
2 T vanilla extract
.75 c. vanilla sugar.

Pour liquid over bread mixture.  Garnish with additional sliced almonds and a small amount of vanilla sugar.  Bake at 350 for approx. 40 minutes.

*This is a Caroline original, as original as someone can be making bread pudding\\\\\\\\\\\\\

June 7, 2013 Waffles

All Recipes Classic Waffles Recipe

Ingredients Edit and Save

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Original recipe makes 10 to 12 wafflesChange Servings

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar

• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

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Directions

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

January 17, 2012 false alarm chili seasoning

1 tsp. salt
1/3 c. chili pepper
1.25 tsp paprika
1/8 c. dehydrated onion/garlic
.75 tbs cumin/oregano

May 15, 2011 cheese dip

HOT ARTICHOKE DIP
 
2 (8 oz.) pkg. cream cheese – softened
1 cup Parmesan Cheese
1 cup maynonnaise (not salad dressing)
1 can artichoke hearts (NOT marinated) – chopped
2 TBS. juice from artichoke hearts
Dill and garlic – to taste
 
Combine ingredients.  Bake at 350 uncovered until
Brown and bubbly. App. 30 – 45 minutes.  Serve
Hot with tortilla chips, crackers or vegetables.
ENJOY!

April 11, 2011 Tacozagna!

Ingredients

• 3 tablespoons vegetable oil, divided
• 2 1/2 pounds ground turkey or ground sirloin
• 1 zucchini
• 2 carrots, peeled
• 1 onion, peeled
• 3 cloves garlic, peeled
• 3 tablespoons chili powder, 3 palm fulls
• 2 teaspoons ground cumin, 2/3 palm full
• 1 tablespoon coriander, a palm full
• Salt and freshly ground black pepper
• 1 cup beef stock
• 6 (8-inch) flour tortillas
• 3 cups shredded Chihuahua cheese or Monterey Jack
• 4 scallions, chopped
• 2 hearts romaine lettuce, chopped
• 3 plum tomatoes, seeded and chopped

Directions

Preheat oven to 400 degrees F.

Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.

April 10, 2011 Pasta Carbonara

Pasta Carbonara
Ingredients:
3 large eggs
2 ozs. Pecorino Romano cheese, grated (about 1 cup) (I've always used parmesan though)
2 Tbs. heavy cream
½ lb. thick-cut bacon, cut into ½ inch pieces (ok, the recipe technically calls for .5 lb, but we like it closer to .75 lb)
1 shallot, minced
1 garlic clove, minced
1 tsp. fresh coarse ground pepper
½ cup dry white wine
1 Tbs. salt
1 lb. spaghetti

Preparation:

1. Bring 4 quarts water to a boil in a large pot for the pasta. Whisk the eggs, Pecorino Romano, and cream together in a medium bowl; set aside.
2. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbs. of the bacon fat. Add the shallot, if using, and sauté about 3 minutes, then add the garlic and pepper to the skillet and cook over medium heat until fragrant, about 30 seconds. Slowly whisk the garlic mixture into the egg mixture.
3. Add the wine to the skillet and simmer over medium heat, scraping the bottom of the pan to remove browned bits, until reduced by half, about 5 minutes. Slowly whisk the wine mixture into the egg mixture.
4. Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Immediately pour the egg mixture over the pasta and toss to combine with 1⁄2 cup of the reserved cooking water. Add the bacon and thin the sauce with the remaining cooking water as necessary. Garnish with the basil and serve immediately.
Notes: Curdled eggs will ruin your carbonara. To prevent this from happening, whisk constantly when adding the hot ingredients to the egg mixture. Pecorino Romano has a sharper flavor compared to Parmigiano Reggiano, but you can use it in a pinch. Pecorino also gives it a creamier texture.