Arancini - Crisp Fried Risotto Balls
Source: Fabbrica - Mark McEwan
Do you have leftover risotto and want to blow your mind with awesomeness?
Ingredients:
3 cups of leftover risotto
4 oz buffalo mozzarella, cubed
Canola oil for deep frying
Flour for dredging
2 eggs, lightly beaten
2 cups fresh bread crumbs
Salt and pepper
2 Cups of warm basic tomato sauce
Makes 12 arancini (but more like 6 - 8)
Method:
Moisten your hands under cold running water and shake them dry. Place a lump of about 1/4 cup risotto in the palm of one hand and flatten it. Insert a cube of mozzarella at its centre, fold the sticky rice around it, and roll it between your hands to form a ball with the cheese at its core. Repeat, remoistening your hands as necessary, until all the risotto has been used. Pour oil into a cast-iron skillet to a depth of about 1 inch. Heat to 360 F. Meanwhile, in 3 shallow dishes, season the flour, eggs, and bread crumbs with salt and pepper. Dredge the risotto balls in the flour, shaking off the excess. Turn to coat in the egg, and then roll to cover in the bread crumbs. Working in batches if necessary, add them to the hot oil. Fry until golden and crisp on one side, then turn and repeat, about 4 mins total. With tongs or a slotted spoon remove arancini to drain briefly on a bed of paper towels. Season, and serve with warm tomato sauce for dipping. Put in face.
3 cups of leftover risotto
4 oz buffalo mozzarella, cubed
Canola oil for deep frying
Flour for dredging
2 eggs, lightly beaten
2 cups fresh bread crumbs
Salt and pepper
2 Cups of warm basic tomato sauce
Makes 12 arancini (but more like 6 - 8)
Method:
Moisten your hands under cold running water and shake them dry. Place a lump of about 1/4 cup risotto in the palm of one hand and flatten it. Insert a cube of mozzarella at its centre, fold the sticky rice around it, and roll it between your hands to form a ball with the cheese at its core. Repeat, remoistening your hands as necessary, until all the risotto has been used. Pour oil into a cast-iron skillet to a depth of about 1 inch. Heat to 360 F. Meanwhile, in 3 shallow dishes, season the flour, eggs, and bread crumbs with salt and pepper. Dredge the risotto balls in the flour, shaking off the excess. Turn to coat in the egg, and then roll to cover in the bread crumbs. Working in batches if necessary, add them to the hot oil. Fry until golden and crisp on one side, then turn and repeat, about 4 mins total. With tongs or a slotted spoon remove arancini to drain briefly on a bed of paper towels. Season, and serve with warm tomato sauce for dipping. Put in face.
Sweet-and-Sour-Squash
Source: Fabbrica - Mark McEwan
For when your looking for that "wow" side dish. And I know you are...
Ingredients:
1 butternut squash (about 10 inches long) halved, seeded and peeled..
1/2 cup olive oil
salt and pepper
1 medium red onion, finely diced
1/2 tbsp balsamic vinegar
3 sprigs thyme
1 bay leaf
1/2 cup sugar
Serves: 6 (realistically 3)
Method:
Preheat oven to 375 F. Cut the squash into 1/2 inch cubes and spread on a baking sheet in a single layer. Sprinkle squash with about 3 tbs of the olive oil, and season generously with the salt and pepper. Toss well to coat. Roast, turning with a spatula every 10 or 15 mins, until tender, about 45 mins. Meanwhile, in a saute pan sweat the onion in the remaining 2 tbs of olive oil for 5 mins. Add the red wine vinegar, balsamic vinegar, thyme and bay leaf. Raise heat to bring to a boil, and then lower to a simmer. Cook, stirring occasionally, until the onion soften completely, about 5 more mins. Stir in sugar, and continue to simmer, stirring frequently until it has completely dissolved. Pour the onion over the squash and mix well. Taste and correct seasonings. Transfer to a warm serving dish. Put in face.
1 butternut squash (about 10 inches long) halved, seeded and peeled..
1/2 cup olive oil
salt and pepper
1 medium red onion, finely diced
1/2 tbsp balsamic vinegar
3 sprigs thyme
1 bay leaf
1/2 cup sugar
Serves: 6 (realistically 3)
Method:
Preheat oven to 375 F. Cut the squash into 1/2 inch cubes and spread on a baking sheet in a single layer. Sprinkle squash with about 3 tbs of the olive oil, and season generously with the salt and pepper. Toss well to coat. Roast, turning with a spatula every 10 or 15 mins, until tender, about 45 mins. Meanwhile, in a saute pan sweat the onion in the remaining 2 tbs of olive oil for 5 mins. Add the red wine vinegar, balsamic vinegar, thyme and bay leaf. Raise heat to bring to a boil, and then lower to a simmer. Cook, stirring occasionally, until the onion soften completely, about 5 more mins. Stir in sugar, and continue to simmer, stirring frequently until it has completely dissolved. Pour the onion over the squash and mix well. Taste and correct seasonings. Transfer to a warm serving dish. Put in face.
Avocado Toast
Source: The Smitten Kitchen - Deb Perelman
A deconstructed sushi roll, on bread, finally...
Ingredients:
1 6 inch length of baguette
1 Avocado, halved, pit removed
1/2 cup (85g) peeled minced seedless cucumber (about 1/4 of an english cucumber)
1 1/2 teaspoons of rice vinegar
1/2 teaspoon of tasted sesame oil
pinch of salt
2 teaspoons of toasted sesame seeds (white black or mixed)
Serves 2 (realistically 1)
Method:
Split your bread into top and bottom halves, and toast. Arrange slices or mash half an avocado onto each toasted baguette slice. Stir together the cucumber, sesame oil, vinegar and salt. Dollop half of the cucumber salad on top of each bread half. Sprinkle the mixture with the sesame seeds. Adjust seasoning to taste. Eat immediately. I added a bit more salt, and a few more drops of rice vinegar. After this photo was taken, I also aded some thinly sliced toasted nori to the top which to totally optional and totally awesome. Put in face.
1 6 inch length of baguette
1 Avocado, halved, pit removed
1/2 cup (85g) peeled minced seedless cucumber (about 1/4 of an english cucumber)
1 1/2 teaspoons of rice vinegar
1/2 teaspoon of tasted sesame oil
pinch of salt
2 teaspoons of toasted sesame seeds (white black or mixed)
Serves 2 (realistically 1)
Method:
Split your bread into top and bottom halves, and toast. Arrange slices or mash half an avocado onto each toasted baguette slice. Stir together the cucumber, sesame oil, vinegar and salt. Dollop half of the cucumber salad on top of each bread half. Sprinkle the mixture with the sesame seeds. Adjust seasoning to taste. Eat immediately. I added a bit more salt, and a few more drops of rice vinegar. After this photo was taken, I also aded some thinly sliced toasted nori to the top which to totally optional and totally awesome. Put in face.
Samosa Stuffed Baked Potatoes
Source: Veganomicon, The Ultimate Vegan Cookbook - Isa Chandra Moskowitz and Terry Hope Romero
My favorite recipe from the Veganomicon, and my favorite vegan recipe period...
Ingredients:
4 large Russet potatoes, scrubbed, baked, and cooled
1/4 cup unsweetened soy milk, vegetable broth or water
3 tbs peanut oil
1 tsp yellow or brown mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into small dice (about a cup)
1 medium-size carrot, cut into small dice (about 3/4 cup)
2 cloves garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
Juice of 1/2 lemon
Extra oil for brushing or spraying the potatoes
4 large Russet potatoes, scrubbed, baked, and cooled
1/4 cup unsweetened soy milk, vegetable broth or water
3 tbs peanut oil
1 tsp yellow or brown mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into small dice (about a cup)
1 medium-size carrot, cut into small dice (about 3/4 cup)
2 cloves garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
Juice of 1/2 lemon
Extra oil for brushing or spraying the potatoes
Method:
Slice the cooled baked potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. The easiest way is to hold the potato in the palm of your nonwriting hand use a teaspoon to scoop the potato into a bowl. Go slowly and carefully so as not to break the potato, but you don’t have to be a perfectionist about it. Mash the potatoes up with the soy milk and set aside the skins.
Preheat the oven to 400.
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop; if they don’t pop in a minute or two, turn the heat up. Let the seeds pop for about a minute, add the onions and carrots, and saute for 7-10 minutes, until the onions begin to brown.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric, and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Brush the insides of the potato skins with a little bit of oil. Then scoop the filling into the skin, pressing gently to hold the filling in place.
Line the potato halves on a baking sheet and bake for 20 minutes. You can garnish with some chopped fresh cilantro, if so inclined, and put in face.
Makes 8 potato halves.
Slice the cooled baked potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. The easiest way is to hold the potato in the palm of your nonwriting hand use a teaspoon to scoop the potato into a bowl. Go slowly and carefully so as not to break the potato, but you don’t have to be a perfectionist about it. Mash the potatoes up with the soy milk and set aside the skins.
Preheat the oven to 400.
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop; if they don’t pop in a minute or two, turn the heat up. Let the seeds pop for about a minute, add the onions and carrots, and saute for 7-10 minutes, until the onions begin to brown.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric, and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Brush the insides of the potato skins with a little bit of oil. Then scoop the filling into the skin, pressing gently to hold the filling in place.
Line the potato halves on a baking sheet and bake for 20 minutes. You can garnish with some chopped fresh cilantro, if so inclined, and put in face.
Makes 8 potato halves.
Spaghetti Aglio E Olio
Source: Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips - Ina Garten
If I could get away with it, I would eat only this...
Ingredients:
Kosher salt (I used Sea Salt)
1 pound dried spaghetti
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers (I used a mandoline)
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving
Serves 4 (or realistically 2-3)
Method:
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it.
Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley (I have used basil as well and its good too) and Parmesan and toss well. Its important to allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Serve warm with extra Parmesan on the side. Put in face.
Kosher salt (I used Sea Salt)
1 pound dried spaghetti
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers (I used a mandoline)
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving
Serves 4 (or realistically 2-3)
Method:
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it.
Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley (I have used basil as well and its good too) and Parmesan and toss well. Its important to allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Serve warm with extra Parmesan on the side. Put in face.
Pan con Tomate
Source : Spain...a Culinary Road Trip - Mario Batali
Appeals to the lazy gourmet in all of us...
Ingredients:
8 slice(s) Catalan or peasant bread
1 clove(s) garlic, halved
Extra-virgin olive oil, to taste
1 really ripe tomato, cut in half
Coarse sea salt
Serves 4 (or realistically 2)
Method:
Grill the bread or toast it under the broiler until browned on both sides.
Rub with the garlic and drizzle with as much olive oil as you like.
Rub and smash the tomato against the bread so that the pulp saturates the toast.
Sprinkle with salt, and put in face.
8 slice(s) Catalan or peasant bread
1 clove(s) garlic, halved
Extra-virgin olive oil, to taste
1 really ripe tomato, cut in half
Coarse sea salt
Serves 4 (or realistically 2)
Method:
Grill the bread or toast it under the broiler until browned on both sides.
Rub with the garlic and drizzle with as much olive oil as you like.
Rub and smash the tomato against the bread so that the pulp saturates the toast.
Sprinkle with salt, and put in face.
Beet and Walnut Puree
Source : Spain...a Culinary Road Trip - Mario Batali
Simply amazing served warm...
Ingredients:
1 cup walnuts (I toasted them)
1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
1/2 cup olive oil
1/4 cup water
2 tablespoons tahini (I used a few drops of toasted sesame oil)
1 to 2 tablespoons lemon juice
Kosher salt (I used sea salt)
Method:
Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste. Put in face.
1 cup walnuts (I toasted them)
1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
1/2 cup olive oil
1/4 cup water
2 tablespoons tahini (I used a few drops of toasted sesame oil)
1 to 2 tablespoons lemon juice
Kosher salt (I used sea salt)
Method:
Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste. Put in face.
Pineapple With Lime and Molasses
Source: Spain...a Culinary Road Trip - Mario Batali
So simple, yet so different, its dinner party worthy...
Ingredients:
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces
Grated zest of 1 lime
3 tablespoons robust molasses
Serves 8 (or realistically 4)
Method:
Put the pineapple on a plate, sprinkle it with the zest, and drizzle with the molasses.
Put in face.
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces
Grated zest of 1 lime
3 tablespoons robust molasses
Serves 8 (or realistically 4)
Method:
Put the pineapple on a plate, sprinkle it with the zest, and drizzle with the molasses.
Put in face.
Traditional Hot Chocolate
Source: Cooking With Chocolate, Essential Recipes and Techniques
For Hot Chocolate so good you can see through time...
Ingredients:
3 Cups plus scant 1/2 cup (850ml) whole or partially skimmed milk
1 Tablespoon unsweetened cocoa powder
6 1/2 oz. (185g) bittersweet chocolate, 70% cocoa
Serves 6 (or realistically 3)
3 Cups plus scant 1/2 cup (850ml) whole or partially skimmed milk
1 Tablespoon unsweetened cocoa powder
6 1/2 oz. (185g) bittersweet chocolate, 70% cocoa
Serves 6 (or realistically 3)
Method:
Bring the milk to the boil with the cocoa powder.
Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on "defrost" or at 500 W maximum, stirring from time to time)
Pour one-third of the boiling cocoa-flavored milk over the melted chocolate, whisking as you do so, until the texture is smooth, elastic and shiny.
Pour in the remaining liquid, whisking continuously.
Return the liquid to the heat, whisking energetically to form a light, creamy foam with small, compact air bubbles.
Put in mugs, then in face.
Bring the milk to the boil with the cocoa powder.
Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on "defrost" or at 500 W maximum, stirring from time to time)
Pour one-third of the boiling cocoa-flavored milk over the melted chocolate, whisking as you do so, until the texture is smooth, elastic and shiny.
Pour in the remaining liquid, whisking continuously.
Return the liquid to the heat, whisking energetically to form a light, creamy foam with small, compact air bubbles.
Put in mugs, then in face.