|
| |
| Rice w Pasta (Arroz con Fideos)--754 | Serves | 4 |
| Heat oil in 2-3 qt heavy saucepan over moderately high heat until hot but not smoking, then
sauté pasta, stirring constantly, until browned 3-4 min. Add rice and sauté, stirring, until coated w oil. Stir in
scallion and garlic, then sauté, stirring, until garlic is golden, about 1 min. Add water and salt and bring to boil. Reduce heat to low and cook, covered, until water is absorbed, about 15 min.
Remove from heat and fluff w fork, then let stand, covered, 5 min. |
| Pasta | 0.5 |
| c capellini or angle
hair, broken into small pieces |
| Onions, Green | 0.25 |
| c minced |
| Put 2 c of unrinsed basmati rice and 3 c cold water in 3 qt microwave safe dish. Cook on high, uncovered 15 min or until steam holes
appear. Cover and cook on high 5 min more. Let stand, covered, 5 min and fluff w fork |
| As soon as the rice is finished cooking, place a double thickness of paper towels between lid and pot. If this doesn't work, rinse well w
warm water. |
|
|
Bring
2.5 c water w 1/2 tsp salt to a boil in a 2- to 3- quart saucepan,
then stir in wild rice and cook over low heat, covered, until rice
is tender (grins will split open), 1 to 1 1/4 hours. Drain in a
sieve. While rice cooks, bring 2 1/2 c water to a boil w 1/2 tsp
salt in a 3-qt heavy saucepan, the stir in brown rice and cook over
low heat, covered, until water is absorbed and rice is tender, 40-45
min. Spread each type of rice as cooked in a shallow baking pan and
cool to room temp, about 15 min. While rice cools, whisk together
lemon juice, oil and garlic paste ina large serving bowl. Add rice,
parsley, scallion, tomatoes, pepper, and remaining 1/2 tsp salt and
toss wel. Serve at room temp. |
|
Garlic |
1 |
|
clove,
minced & mashed to paste |
|
Parsley |
1.5 |
|
c
finely chopped flat leaf |
|
Onions,
Green |
1 |
|
c
thinly sliced |
|
Tomatoes,
Cherry |
1 |
|
c,
halved |
|
| Risotto Strawberry | Serves | 4 |
| Bring stock to a boil over high. Add strawberries, and blanch for 30 sec. Remove berries, puree in food processor, and set aside.
Turn off heat and cover stock. Melt butter in heavy pan. Add rice and stir constantly for
1 min. Add wine and cook until absorbed. Add stock, 1/2 c at a time, stirring constantly; allow rice to absorb liquid before adding more. (25 min.) Remove from heat. Stir in berries
and cheese. Season. |
| Berries, Strawberries | 1 |
| c hulled |
|
In food
processor, mince herbs w cheese. In saucepan, bring broth to simmer and
keep there. In 4- to 5- qt heavy kettle cook onions in .25 c oil, covered,
over moderately low heat, stirring occasionally, until soft but not
browned, about 10 minutes. Add rice and cook, uncovered over low heat,
stirring, 10 minutes. Increase heat to moderate and add wine. Cook
mixture, stirring constantly until wine is absorbed. Stir in 1 c simmering
broth and cook at a strong simmer, stirring constantly, until broth is
absorbed. Continue adding broth, about .5 c at a time, and cooking mixture
at a strong simmer, stirring constantly and letting each addition be
absorbed before adding the next, until rice is tender and creamy looking
but still al dente, about 18 min total (there may be broth left over).
Remove kettle from heat and stir in herb mix, remaining 1T oil, and
s&p, Serve immediately. |
|
Cheese, Parmesan |
0.5 |
|
c grated |
|
Onion |
2 |
|
medium, finely
chopped |
|
Early in the
day, simmer arborio rice in white wine and let cool. When ready to serve,
finish by simmering it in a good chicken broth, then add a touch of
Parmesan or whatever. |
Risotto, Rosemary & Parsnip Serves 6
Bring broth to boil in medium saucepan over high heat. Reduce heat to
low; cover and keep warm. Melt 4 T butter in heavy large saucepan over medium
heat. Add onion and cook until translucent, stirring often, about 10 min. Stir
in parsnips and 3 Tsp chopped rosemary. Cook until parsnips begin to brown,
stirring occasionally, about 8 min. Add rice and stir 2 min. Add enough warm
broth to cover, simmer until almost all broth is absorbed, stirring
occasionally, about 6 min. Add more broth, 1 c at a time, and cook until rice
and parsnips are tender, allowing each broth addition to be absorbed before
adding next and stirring frequently, about 20 min total. Remove from heat; stir
in remaining 1 T butter, remaining 2 tsp rosemary and cheese. Season to taste.
Drizzle w balsamic vinegar and serve.
|
Broth, Vegetable |
8 |
c |
|
Butter |
5 |
T |
|
Onion |
1.5 |
c chopped |
|
Parsnips |
1.5 |
lb (about 7), peeled, trimmed, diced |
|
Rosemary |
5 |
tsp chopped fresh |
|
Rice |
1.5 |
c Arborio |
|
Cheese, Parmesan |
0.75 |
fresh grated |
|
Vinegar |
|
aged Balsamic |
Risotto,
Summer Tomato Basil
Serves 2
|
For the tomato
confit: Preheat oven to 200. In an 8x8-inch pan, combine olive oil,
garlic, coriander, bay leaf & thyme. Place tomatoes, cut side down,
into oil. Cover pan w foil, poking a hole or two to let steam escape. Bake
tomatoes for 2 hours, until very tender and skins pull away from flesh
easily. Cool. Peel tomatoes and chop. Discard oil and seasonings. Makes
about 2 c. For the risotto: In a medium saucepan over medium heat, combine
rice and wine. Simmer until wine is absorbed. Cool. Cut 2 T butter into
1/2" dice and place in freezer. Reserve remaining butter at room
temp. Return rice to stove and add 1.25 c chicken broth to pan. Simmer
until rice is al dente and most of the liquid is absorbed, about 6-7 min.
While rice is cooking, prepare foam. In another saucepan, simmer remaining
chicken broth and pesto. Strain through a fine sieve into a clean bowl and
add crème fraiche, and basil oil. Using an immersion blender, whip mix,
adding frozen butter cubes gradually. Continue to whip until mix is very
foamy, about 2 min. Stir 1/3 c tomato confit and cheese into rice and
season w s&p. Divide risotto into 2 or 3 bowls. Rewhip foam if
necessary, and spoon it atop risotto and around inside edges of bowls.
Serve immediately. |
|
Tomato |
4 |
|
large, cored,
halved and seeded |
|
Stock |
2.5 |
|
c strong chicken |
|
Cheese, Parmesan |
0.5 |
|
c freshly grated |
| Rotini w Mushroom Cream Sauce | Serves | 2 |
| Cook and drain rotini.
Sauté onion in hot oil about 5 min, until it begins to brown. Stir in mushrooms and cook until they soften and
begin to color. Combine a small amount of yogurt w cornstarch to make a smooth paste. Return cornstarch mix to remaining yogurt
and combine in food processor w ricotta. Blend until smooth. When mushrooms are cooked, stir in yogurt mix w seasonings until it
begins to thicken. Stir in lemon juice. |
| Onion | 0.5 |
| lb, coarsely chopped |
| Garlic | 1 |
| tsp, minced in oil |
| Mushrooms | 1 |
| lb assorted, sliced |
|