Sep 2006

Lemon Risotto with Spinach

WeAdoreRisotto3

  • 6 cups canned low-salt chicken broth
  • 3 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 2 large shallots, chopped
  • 2 cups arborio rice or medium-grain white rice
  • 1/4 cup dry white wine
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Makes 6 first-course or 4 main-course servings.

Bon Appétit, May 2002

Substitutions: I pretty much stick to the recipe with this one, but try to use as little butter as possible. Leaving out the butter is not detrimental to the risotto’s instrinsic creaminess. Trust me. I also like to add in fresh spinach toward the end of the cooking period because spinach is awesome. i have also substituted onions for shallots on a number of occasions.

Sep 2006

Buttermilk Pancakes with Maple Syrup Apples

 

For pancakes

  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup well-shaken buttermilk
  • Butter for brushing griddle

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with butter. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Cooks’ note:Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Makes 14 (3-inch) pancakes.

For maple syrup apples

  • 2 tablespoons (1/4 stick) unsalted butter
  • 3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
  • 1 tablespoon plus 1/2 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.

Spoon apples over pancakes. Serve, passing additional maple syrup.

Makes 4 servings.

Adapted from Gourmet, May 2004 and Bon Appétit, October 2004

[For Printable Recipe Click Here]

Sep 2006

Whole Wheat Gnocchi

gnocchi4

  • 1 pound Yukon Gold potatoes, unpeeled
  • 2 quarts water
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon salt

Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.

Add the eggs, one at a time, to the riced potatoes and incorporate well. Add the flour in two stages, so you use just enough to bind the potato. Add the second half of the flour (and have some additional flour available, in case it’s necessary) and mix well to form a dough.

gnocchi4

Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log. Cut the log into 1/2-inch-thick round pieces. Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.

Set aside and refrigerate until needed.

Cook them in several quarts of boiling, salted water for 10 to15 seconds. They cook very quickly and are done when they float to the surface.

Yields 4-6 portions.

Recipe adapted from Epicurious, 1997


Substitutions: Instead of plain old all purpose flour, I used whole wheat flour. And due to the fact that I’m a minimalist in terms of kitchen supplies, instead of a potato ricer I used the combination of fork and diligent astronomer.