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23 Sep 09

Baked Risotto

http://enlightenedcooking.blogspot.com/2008/05/glazed-grilled-salmon-easy-baked.html

enlightenedcooking.blogspot.com - Preview

side dish recipes rice risotto

  • Baked Risotto with Variations

    1 and 1/2 tablespoons olive oil
    1 cup chopped onion (about 1 medium-small onion)
    2 cups arborio rice
    1/2 cup dry white wine
    4 cups low-sodium chicken or vegetable broth
    2 cups water
    Salt and ground black pepper
    1/2 cup freshly grated Parmesan cheese
    Chopped fresh herbs (e.g., parsley, chives, rosemary, basil)

    Adjust oven rack to middle position. Preheat oven to 450F. Heat oil in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and sauté until translucent, about 5 minutes.

    Stir in rice; cook and stir 1 minute. Add wine; simmer until the liquid has almost evaporated. Turn off heat and stir in broth and water. Cover pot with a sheet of heavy-duty foil, pressing the foil down so it’s concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.

    Transfer to oven and bake 25 minutes. Remove from oven. Use a potholder to remove lid and foil (It’s very hot!). Set pot on burner over low heat.

    Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center and the liquid is creamy, about 5 minutes. Stir in cheese. Adjust seasonings, including salt and pepper, to taste. Makes 8 servings.
  • Thai Herb Risotto: Add 2 tablespoons minced fresh ginger along with the wine. Replace the water with a 14 ounce can light coconut milk (plus enough water to measure 2 cups total). Eliminate cheese. Add the end of cooking, stir in 2 tablespoon fresh lime juice 1 teaspoon finely grated lime zest, and 1/4 cup each chopped mint, basil and cilantro.

    This is the variation I make most:
    Lemon Rosemary Risotto: After removing risotto from oven, stir in 2 tablespoons minced fresh rosemary, 3 tablespoon fresh lemon juice, and 2 teaspoons finely grated lemon zest.
21 Nov 08

mustard-roasted potatoes

The kids wouldn't touch this with a ten foot pole, I'm afraid . . .

smittenkitchen.com/...mustard-roasted-potatoes - Preview

recipes side dish potato

  • mustard roasted potatoes
03 Nov 08

Brussels Sprouts Salad

  • This is so very good. It seems to be something people either love or hate, but we love it. - jtdarby on 2009-01-09
13 Aug 08

Potato Bacon Cheddar Tart

  • Potato Bacon Cheddar Tart (From Michael Smith via the Foodnetwork and also his book Chef at Home)

    3 x baking potatoes, sliced one quarter inch thick
    1 lb. of thickly sliced bacon
    1 lb. of orange cheddar cheese, grated
    Salt and pepper
    ***

    Preheat oven to 325 degrees.
    Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.
    Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
    Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours.
    *** I also added some thinly sliced onions and smoky paprika to the layering process.
07 May 08

creamy baked mac-and-cheese

  • this dish to ang's


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    Creamy Macaroni and Cheese

    New York Times, 1/4/06


    Molskin actually ends the article with two recipes, but I went with this first one because it had more milk, only (heh) a pound of cheese, and had the added intrigue of not requiring either the par-boiling of pasta or pre-simmering of the cheese sauce. Huzzah for fewer dishes! As it turned out, the second recipe will not be necessary as this one is just perfect for anyone looking for classic, baked, no-fuss mac and cheese. Serve it with a g’normous green salad, in a feeble attempt at caloric balance, and wine, to remind yourself that you’re a grown-up.


    Time: 1 hour 15 minutes


    2 tablespoons butter

    1 cup cottage cheese (not lowfat)

    2 cups milk (not skim)

    1 teaspoon dry mustard

    Pinch cayenne

    Pinch freshly grated nutmeg (Deb note: I skipped this)

    1/2 teaspoon salt

    1/4 teaspoon freshly ground black pepper

    1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)

    1/2 pound elbow pasta, uncooked.


    1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.


    2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.


    3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.


    Yield: 6 to 8 servings.


    * Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.

18 Apr 08

caramelized shallots | Smitten Kitchen

  • caramelized shallots




    caramelized shallots


    This is one of those dishes where I want to tell you to stop everything and make these right now, but then I remember that I already said that this week, last week, the week before and a few other times in between. If I keep saying this, I’ll be like the girl who cried … cook! and nobody will take me seriously when a truly transcendent recipe comes across this page. Like today.

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