More recipe storage

Lemon and Almond Rice Pudding

Recipe courtesy Giada De Laurentiis

Prep Time:

8 min

Inactive Prep Time:

4 hr 0 min

Cook Time:

45 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 4 cups whole milk
• 1/2 cup Arborio rice or medium-grain white rice
• 1/2 cup sugar
• 1 vanilla bean, seeds removed, pod reserved
• 1/8 teaspoon fine sea salt
• 1/2 cup fresh lemon juice, from about 3 large lemons
• 1/4 cup amaretto liqueur
• 3 large lemons, zested
• 1/2 cup whipping cream
• 1/4 cup sliced almonds, toasted* see Cook's Note

Directions

In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.

Sprinkle the chilled rice pudding with sliced almonds and serve.

Notes

Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

More recipe placeholders

http://www.bitchincamero.com/2010/10/rustic-spinach-and-cornmeal-soup/
Rustic Spinach and Cornmeal Soup
Adapted from

6 cups (or more) low-salt chicken broth or vegetable broth
3/4 cup polenta (coarse cornmeal)
3 tablespoons all purpose flour
3 tablespoons butter
4 cloves roasted garlic, crushed (or 2 cloves raw garlic, peeled and crushed)
Coarse kosher salt
4 oz. baby spinach leaves
4 oz. baby arugula leaves

1 Toasted Parmesan rind, cut into pieces (optional)

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 – 2 cups hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt.

Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.

Ladle soup into 6 bowls, sprinkle with toasted Parmesan rinds and serve.

Makes 6 servings.

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Monday, September 13, 2010

cherry tomato salad with baked ricotta and olive tapenade crostini

i think i've posted about crostini, like, a dozen times. it's such a default for us because if you toss beautiful vegetables and herbs together, you've got a great veg salad. put it on toast, however, and you've got a meal. and since the matt's wild and white currant cherry tomatoes have been cranking out ripe fruit by the daily pint, making a meal from them has become a necessary delight.

this recipe is from my gorgeous book (a gift from my spectacular boyfriend) by amy goldman, the heirloom tomato. it's basically a crostini topped with olive tapenade, baked ricotta, and tomato basil salad. she includes instructions for making the olive tapenade, but i frankly saw that as no more than an opportunity to spend a bunch of money on ingredients i wouldn't otherwise have around. thus, i bought a small amount of kalamata tapenade from the olive bar at the grocery. the baked ricotta looks pretty, but i found it rather dry and an unnecessary step. do with it what you will!

cherry tomato salad with baked ricotta and olive tapenade crostini
adapted from the heirloom tomato by amy goldman

for baked ricotta:
1 1/2 lbs ricotta cheese
1/4 cup olive oil
fresh-cracked pepper

for tomato salad:
2 pints mixed cherry tomatoes, halved, or larger tomatoes, cut into pieces
1/4 cup chopped basil
1 Tbps sherry vinegar
2 tsp red wine vinegar
2 tsp balsamic vinegar
1 Tbsp finely diced shallots
1/2 cup olive oil
salt and pepper

for crostini:
1 baguette, cut into 1/2 - 1" slices
olive oil
salt and pepper
olive tapenade, store bought or homemade

preheat oven to 450 degrees. combine the ricotta with 2 Tbps of the olive oil and spread in greased ovenproof dish. drizzle with remaining olive oil and top with fresh cracked pepper. bake until heated through and beginning to brown on top. allow to cool before serving.

mix the vinegars with the shallots and soak for 30 minutes. whisk in the olive oil and season to taste with salt and pepper. pour over tomatoes, add basil, and mix gently. adjust seasonings.

reduce heat in oven to 400 degrees. brush the bread slices with olive oil on each side, and season with salt and fresh cracked pepper. toast in oven until golden brown (but not too dried out!), around 5 minutes.

serve warm toasts with a layer of tapenade, then ricotta, and tomato salad. delicious.

My cooking rennaisance

I'm enjoying cooking SO MUCH lately!

I've made the following things with HUGE success:

http://www.foodnetwork.com/recipes/melissa-darabian/roasted-chicken-and-potatoes-recipe/index.html

modifications: I cooked the bird for the requisite 15 mins at over 400deg, but then tuned down to 285 for 2 hrs. PERFECT! MUAH! I forgot to add the wine, don't do this. Butter alone doesn't "do it" for the potatoes :) I also added carrots

http://www.foodnetwork.com/recipes/melissa-darabian/succulent-braised-pork-recipe/index.html

modifications: I added a package of button mushrooms. Yum!

http://noblepig.com/2010/07/11/corn-and-basil-cakes.aspx

modifications: none. YUM. Ridic good. Next time I'll try this with cilantro and potato and some garam masala to make an "almost aloo paratha"

Next weekend I'm going to try to make my own sundried tomatoes - they are not really "SUN" dried anyway, they are just roasted. And since it's the last few weeks of fall harvest of roma tomatoes, they are cheap and easy to find. It's a no brainer! Here's the recipe I'll use:
http://sharemykitchen.com/how-to-make-your-own-sun-dried-tomatoes/

Yes, yes, I know. I'm not a great blogger.

But at least there are some good classic recipes on this blog, right? :)

I've been watching a TON of FoodTV lately - Aarti Party, 30 Minute Meals, 10 Dollar Dinners, Good Eats, Iron Chef, etc. I wanted to save a few recipes here as place markers to make at a later date.

Once I actually make them, I will update with comments and reviews. I know it's not OAWC but it's still cooking and I will adapt them to OAWC as I try them.

Almost Tandoori Chicken

Recipe courtesy Rachael Ray

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 cup Greek yogurt
• 1 tablespoon turmeric, a palmful
• 1 tablespoon coriander
• 1 tablespoon smoked paprika
• 1/2 tablespoon ground cumin, 1/2 a palmful
• 1 teaspoon ground cardamom, 1/3 palmful
• 1 lime, zested
• 2 pounds skinless, boneless chicken thighs
• Salt and freshly ground black pepper
• 1 green apple, peeled, cored and thinly sliced into matchsticks
• 2 plum tomatoes, seeded and very thinly sliced lengthwise
• 4 scallions, thinly sliced
• 2 tablespoons olive or vegetable oil
• 4 pieces naan bread, plain or flavored, store-bought, warmed

Directions

Preheat oven to 500 degrees F.

Combine the yogurt with the spices and zest of lime in a large bowl.

Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.

Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.

Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.

Printed from FoodNetwork.com on Tue Sep 21 2010

Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Prep Time:

30 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

25 min

Level:

Intermediate

Serves:

8 pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Roasted Edamame Salad

Recipe courtesy Alton Brown, 2008

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• 12 ounces fresh or frozen shelled edamame, about 2 cups
• 1/2 cup fresh corn kernels, about 2 ears of corn
• 1/4 cup finely diced scallion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped fresh tomato
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon red wine vinegar

Directions

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Succulent Braised Pork

Recipe courtesy Melissa d'Arabian

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

3 hr 30 min

Level:

Intermediate

Serves:

4 servings plus leftovers

Ingredients

• 2 pounds pork shoulder, cut into 6 large chunks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• 1 clove garlic, roughly chopped
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup red wine
• 1 1/2 cups beef stock or broth
• 1 bunch parsley stems, tied with string
• 2 bay leaves
• 1 cup water

Directions

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

weekly plan - it's May!!

Where did April go??

Last week I didn't make a meal plan and didn't go grocery shopping. As a result, we ate mostly takeout and junk food and as a result I feel gross. OAWC is the way to go for this family for sure.

I'm working on the following plan this week - days subject to change:

SUN: ground turkey/TVP tacos with guacamole
MON: pork tenderloin in the crock pot with potatoes, onions, carrots, celery and fennel
TUES: pork curry (leftover cubed tenderloin, garbanzo beans, potatoes, tomatoes) with brown rice
WED: spaghetti torta from the Giada DiLaurentis cookbook "Everyday Italian"
THURS: Dinner at Grammie's
FRI: grilled veggies and shrimp

BBL with details!
http://www.recipezaar.com/recipe/Braised-Pork-With-Fennel-Crock-Pot-238161
http://www.foodnetwork.com/recipes/giada-de-laurentiis/torta-di-pasta-recipe/index.html

I got my background at ZingerBug.com

We're back - week 2!

OK my plan last week was a bit too industrious. We ended up putting off the Dal burgers because they are really labor intensive and we're having them today instead. I roasted the eggplant and cooked the lentils in preparation.

First things first: Review of last week's recipes.

Vegetarian taco "meat:" I got 3 lunches out of this, will get another 2-3 this week too. It is filling, yummy and low-cal. next time I will add some salt though, I forgot and it showed.

Chicken Marsala - this was really good! But the only reason I was able to make it was because I was home with a sick toddler. It took a while because of mushroom cleaning/cutting, chicken trimming, dredging and cooking, sauce prep and thickening, noodle cooking, etc. Things that could be adapted to OAWC: cut up all of the mushrooms in advance, trim the chicken (the husband would prefer breasts to thighs in the future) and cook the noodles/pasta or whatever we're serving it with. The dish could easily be adapted to a crock pot as well.

Grilled haddock - we ended up having this with grilled potatoes which were GREAT. We sprinkled some salt and pepper on some medium white potatoes and skewered them with metal skewers. The husband grilled the heck out of them at really high temp until they were all burned and charred on the outside but lovely and yummy inside.

Our takeout night was salads with chicken and a side of yummy breadsticks. For anyone in the Western New York area - try Say Cheese Pizza for takeout!

This week's plan:
Sunday: Vegetarian Dal Burgers with spinach salads
Monday: Pasta with wilted spinach and ricotta sauce
Tuesday: Spinach mozzarella meatloaf, grilled potatoes, steamer veggies
Wednesday: Dinner at Grandma's
Thursday: Ground Turkey Chimichangas - previously on this blog here.

OAWC PREP:
Meatloaf (store in baking pan with press-n-seal in the fridge)
Ground Turkey Chimi filling (can be made in advance and stored in the fridge)

Everything else is easy-peasy day-of prep.