Risotto is great! With a creamy texture and blank palate, I consider it one of the greatest "bases" out there. Couscous will absorb flavors the way risotto does, but because of the slow cooking method, risotto is always creamy (without actually having cream), which most people find extremely palatable. We literally throw anything into our risottos we have in the fridge.
Try carrying flavors from your main ingredient into the risotto to make it the perfect side dish. This is basically what we did for this one, but it was so phenom it could def stand up on it's own main course. We served this with our Arugula Swordfish.
Another great thing (this is my last rand about risotto, I swear!) is that after about 3 times cooking it, you don't even need measurements. You basically saute onions, then add the risotto and saute that as well until brown, then slowly add liquid (juuuust enough to cover risotto) until it becomes creamy. You can't really over cook risotto, so start it at the beginning of every meal.
1 C risotto
~3 C stock + water (1 1/2 C each)
** Parmesan rind
1/2 medium onion, finely chopped
3 cloves garlic
1 TBSP lemon zest
2 tsp pepper
1 tsp oregano
Red pepper flakes
Fresh parsley
Salt
Oil
Saute the onion in oil over medium heat until just tender. Add in the dry risotto and garlic and saute these until golden brown. Add just enough stock to cover the risotto. Add all the other ingredients except the parsley. Once the liquid has almost 100% evaporated, add just enough more to cover the risotto. Continue this process (using as much or as little liquid as needed) until your risotto is creamy.
** Adding a parmesan rind to soups, stocks, rices, etc is a fantastic way to get great salty creamy flavor to a dish! Also, I despise wasting shtuff, so this is perfect. The rind of parmesan is totally natural and not plastic... Do not EVER throw these away again! Promise? Good!
Thursday, September 24, 2009
Arugula Swordfish
This is the kind of meal I would go to a restaurant for and pay $32 without any complaints. As you know (if you read my blogs), it is difficult for me to justify a meal out as I think restaurants for the most part are pretty gnarly. Also, I know I can spend half as much, get twice as nice ingredients and have it taste better if I do it myself. All that being said, going out for a great meal every once in a while is totally unbeatable.
Since we're on a budget, Meegy and I like to scope out the hole-in-the-wall restaurants (like our burrito place by our first apt on 45th St!!). That's where you get the best ish ever. Right now I'd say my favorite hole-in-the-wall is Nha Toi in South Williamsburg (I really hate that I have to go to Williamsburg for this... the people in Williamsburg are so unbearable). Nha Toi is a Vietnamese sandwich place... you can get out of there with a spicy catfish sandwich (pickled diakon, cucumber, garlicy bread, yummmy!) and a passionfruit drink for under $10. Then you just sit outside, eat your sandwich and make fun of all the fucking hipsters... it's great.
Anyways, back to the meal:
2 swordfish steaks
2 C packed arugula
1 Lemon (zest, juice and two cross sectional slices)
1 clove garlic (grated on a micro plane preferably... finely chopped if you have to)
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1/2 tsp dried pepper flakes
A few capers
Fresh parsley
Olive oil
Salt/pep
*Parchment paper
Serve the Pear and Arugula salad to start.
Preheat oven to 425 degrees.
Squeeze the lemon juice into a bowl and marinate steaks for just about 5 minutes per side. While the steaks are marinating, cut pieces of parchement that will fit the steaks with at least 4" left over on each side. Place 1 C arugula on each piece of parchment. Place the swordfish directly on top and sprinkle with the dried spices, garlic and lemon zest (each measurement up top should be divided into two in order to season both steaks). Place 3 sprigs of parsley on top of the fish then place lemon cross section on top and finish with capers and a drizzle of olive oil. Wrap the fish up in the parchment (see Italian Fish Pack for instructions), place the packets on a cookie sheet and cook for about 15 minutes.
Serve this with Lemon Pepper Risotto.
Since we're on a budget, Meegy and I like to scope out the hole-in-the-wall restaurants (like our burrito place by our first apt on 45th St!!). That's where you get the best ish ever. Right now I'd say my favorite hole-in-the-wall is Nha Toi in South Williamsburg (I really hate that I have to go to Williamsburg for this... the people in Williamsburg are so unbearable). Nha Toi is a Vietnamese sandwich place... you can get out of there with a spicy catfish sandwich (pickled diakon, cucumber, garlicy bread, yummmy!) and a passionfruit drink for under $10. Then you just sit outside, eat your sandwich and make fun of all the fucking hipsters... it's great.
Anyways, back to the meal:
2 swordfish steaks
2 C packed arugula
1 Lemon (zest, juice and two cross sectional slices)
1 clove garlic (grated on a micro plane preferably... finely chopped if you have to)
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1/2 tsp dried pepper flakes
A few capers
Fresh parsley
Olive oil
Salt/pep
*Parchment paper
Serve the Pear and Arugula salad to start.
Preheat oven to 425 degrees.
Squeeze the lemon juice into a bowl and marinate steaks for just about 5 minutes per side. While the steaks are marinating, cut pieces of parchement that will fit the steaks with at least 4" left over on each side. Place 1 C arugula on each piece of parchment. Place the swordfish directly on top and sprinkle with the dried spices, garlic and lemon zest (each measurement up top should be divided into two in order to season both steaks). Place 3 sprigs of parsley on top of the fish then place lemon cross section on top and finish with capers and a drizzle of olive oil. Wrap the fish up in the parchment (see Italian Fish Pack for instructions), place the packets on a cookie sheet and cook for about 15 minutes.
Serve this with Lemon Pepper Risotto.
Wednesday, September 23, 2009
Quick Apple Cobbler
If you have butter, flour, sugar and apples you're set for a delicious autumn dessert. However, add some cinnamon, nutmet, vanilla and lemons and you're fantastic! I totally made this up last night and as Mike and I were saying, "you really can't mess this up".
6 apples
1 stick of butter
2 C flour
1 C sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
Zest from one lemon
Preheat oven to 425 degrees.
Peel and slice apples however you want (I did half then half then half then half). Place apples in a round casserole dish and toss with sugar, cinnamon, nutmeg, vanilla and lemon zest. In a separate bowl, combine flour with butter and crumble with your hands. Sprinkle the flour/butter combo over the top of the apples. Bake for about 45 minutes or until the top is golden.
6 apples
1 stick of butter
2 C flour
1 C sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
Zest from one lemon
Preheat oven to 425 degrees.
Peel and slice apples however you want (I did half then half then half then half). Place apples in a round casserole dish and toss with sugar, cinnamon, nutmeg, vanilla and lemon zest. In a separate bowl, combine flour with butter and crumble with your hands. Sprinkle the flour/butter combo over the top of the apples. Bake for about 45 minutes or until the top is golden.
Chicken and Rigatoni with Lemon Caper Sauce
There is something about the brineyness of capers that gives me wicked cravings every once in a while. I made this because I got one of those wonderful cravings. You can replace the chicken stock with a dry white wine if you have that on hand instead. Also, you can use any kind of pasta you have on hand for this dish. I like the rigatoni because the capers are small enough where the can fall into the tubes, which I totally dig!!!
2 chicken breasts, pounded thin
Flour
Olive oil
1/2 yellow onion, finely chopped
2 cloves garlic
Pinch of red pepper flakes
1 C chicken stock
Zest and juice from one lemon
2 TBSP capers
2 TBSP butter
1/2 lb rigatoni pasta
Fresh parsley
Romano cheese
The first thing you want to do is pound out your chicken breasts so they are even and fairly thin (if they aren't already). Talk about therapy in the kitchen! Muahaha. Then get your water boiling for the pasta.
Dip your chicken breasts in some flour, dust off the excess four and place the breasts in the fridge while you dice your onion and garlic, zest and juice your lemon and roughly chop your capers (only 3 runs over with the knife shall do). Add your pasta to the boiling water and cook accordingly.
Preheat a medium skillet over medium-high heat, add some oil and fry your chicken breasts on each side for about 3 minutes. Remove breasts and set them aside on a plate, add a bit more oil to the skillet and saute the onions and garlic until they are tender. Once tender, add about a TBSP of flour and stir to combine with the onion and garlic mixture. Next, add your chicken stock, red pepper flakes, capers and lemon zest to the pan and simmer until the pasta is almost done.
For the last step you want to remove the skillet from the heat and add the butter after 10 seconds. Stir the butter to incorporate (this will act as a thickener to the sauce as well). Drain the pasta and add the pasta into the sauce. Toss and add fresh lemon juice and parsley. Put the pasta in bowls and top w your chicken breast.
Serve with Romano cheese.
2 chicken breasts, pounded thin
Flour
Olive oil
1/2 yellow onion, finely chopped
2 cloves garlic
Pinch of red pepper flakes
1 C chicken stock
Zest and juice from one lemon
2 TBSP capers
2 TBSP butter
1/2 lb rigatoni pasta
Fresh parsley
Romano cheese
The first thing you want to do is pound out your chicken breasts so they are even and fairly thin (if they aren't already). Talk about therapy in the kitchen! Muahaha. Then get your water boiling for the pasta.
Dip your chicken breasts in some flour, dust off the excess four and place the breasts in the fridge while you dice your onion and garlic, zest and juice your lemon and roughly chop your capers (only 3 runs over with the knife shall do). Add your pasta to the boiling water and cook accordingly.
Preheat a medium skillet over medium-high heat, add some oil and fry your chicken breasts on each side for about 3 minutes. Remove breasts and set them aside on a plate, add a bit more oil to the skillet and saute the onions and garlic until they are tender. Once tender, add about a TBSP of flour and stir to combine with the onion and garlic mixture. Next, add your chicken stock, red pepper flakes, capers and lemon zest to the pan and simmer until the pasta is almost done.
For the last step you want to remove the skillet from the heat and add the butter after 10 seconds. Stir the butter to incorporate (this will act as a thickener to the sauce as well). Drain the pasta and add the pasta into the sauce. Toss and add fresh lemon juice and parsley. Put the pasta in bowls and top w your chicken breast.
Serve with Romano cheese.
Tuesday, September 22, 2009
Chicken Quesadillas
The smokiness of the chipotle peppers combined with the sweetness of the beans paired with the pure heat from the Siracha made these quesadillas worth repeating. Buy everything I suggest and don't make substitutions. I know, I know, I would rarely say this, but in this instance it is really worth it. I think dried chipotles are good to have on hand for all your Mexican desires.
2 whole wheat 12" tortillas
1 C shredded cheddar/jack cheese
1/2 C pinto beans
1 C shredded chicken **
1 dried chipotle pepper, finely chopped
Siracha sauce
Salsa
Sour cream
Put half of all the ingredients (except salsa and sour cream) on half of one of the tortillas. We cooked these on our griddle on medium heat for about 4 mins per side. You def want to get some of the tortilla burnt in places... the smokiness of some char ties all the ingredients nicely. Serve with salsa and sour cream.
** This was part of my meals I was going to do with a whole chicken. Buying the whole chicken is great. I used half of the shredded chicken for this recipe, I'm going to use the breasts (which I removed in tact) tonight and then I made another recipe with the rest of the shredded chicken. Not to mention, I have a ton of chicken stock for the week... I will freeze the stock in individual portions and use for a long time.
2 whole wheat 12" tortillas
1 C shredded cheddar/jack cheese
1/2 C pinto beans
1 C shredded chicken **
1 dried chipotle pepper, finely chopped
Siracha sauce
Salsa
Sour cream
Put half of all the ingredients (except salsa and sour cream) on half of one of the tortillas. We cooked these on our griddle on medium heat for about 4 mins per side. You def want to get some of the tortilla burnt in places... the smokiness of some char ties all the ingredients nicely. Serve with salsa and sour cream.
** This was part of my meals I was going to do with a whole chicken. Buying the whole chicken is great. I used half of the shredded chicken for this recipe, I'm going to use the breasts (which I removed in tact) tonight and then I made another recipe with the rest of the shredded chicken. Not to mention, I have a ton of chicken stock for the week... I will freeze the stock in individual portions and use for a long time.
Monday, September 14, 2009
Chili Corn
I guess I had heard of this as appetizers at Mexican restaurants (and suggest eating this with my Fish Tacos). However, I fell in love after going to a Vietnamese sandwich restaurant, which are all the rage in NYC right now. Check out the Times article to get a list of where to go. I really suggest the one on Havermeyer Street. Although, I don't think they have chili corn. Anyyyyhoodle, recipe:
Corn on cob
Butter
Chili powder
Ground (not shredded) coconut OR manchego cheese
Salt/pep
It's v important to grill the corn (or I suppose you could broil it... broiling is like a reverse grill... heat comes directly from top) so you get the charred pieces. Slather with butter all around, set down and sprinkle with chili powder and your coconut or cheese. Add salt and pepper at the end. YUM!!!
Corn on cob
Butter
Chili powder
Ground (not shredded) coconut OR manchego cheese
Salt/pep
It's v important to grill the corn (or I suppose you could broil it... broiling is like a reverse grill... heat comes directly from top) so you get the charred pieces. Slather with butter all around, set down and sprinkle with chili powder and your coconut or cheese. Add salt and pepper at the end. YUM!!!
Tomato Soup with Grilled Cheese
This is a really jazzed up, adult friendly version of what you remember having as a kid. This is healthy and hearty and worth putting in the extra effort for the home made soup!
1 28 oz. chopped tomatoes
2 yellow onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 C chicken stock
1 C milk
2 tsp dried basil (fresh basil might be even better... I was on a tight budget and wanted to splurge on the cheese)
2 bay leaves
4 TBSP butter
Oil
Salt/pep
1 big crusty rustic loaf of bread (a ciabatta is nice)
1/2 lb young asiago cheese
1/2 lb fontina
Butter
Preheat oven to broil. Drain the tomatoes, reserving the liquid, and spread on a cookie sheet. Sprinkle tomatoes with olive oil, salt and pepper. Broil until tomatoes are caramelized (6 minutes). Meanwhile, saute all your chopped veggies in some olive oil in a medium sized pot until tender (about 10 minutes). Add in the caramelized tomatoes, tomato liquid, butter, chicken stock and dried herbs. Cover and reduce heat to simmer. Let simmer for 20 minutes. Remove from heat, add milk and blend until smooth.
Preheat grill pan over medium-low heat. Grate cheese. Spread one side of one piece of bread with butter and put butter-side down on grill pan. Add grated cheeses. Cover with another slice of bread and butter the top. Cook on each side for about 4 mins. You can rotate bread 90 degrees to get grill marks if desired.
We made enough soup to be able to freeze a serving each so we can do this again. It's a good use of left over cheeses, but the asiago and fontina work so so nicely!!!
1 28 oz. chopped tomatoes
2 yellow onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 C chicken stock
1 C milk
2 tsp dried basil (fresh basil might be even better... I was on a tight budget and wanted to splurge on the cheese)
2 bay leaves
4 TBSP butter
Oil
Salt/pep
1 big crusty rustic loaf of bread (a ciabatta is nice)
1/2 lb young asiago cheese
1/2 lb fontina
Butter
Preheat oven to broil. Drain the tomatoes, reserving the liquid, and spread on a cookie sheet. Sprinkle tomatoes with olive oil, salt and pepper. Broil until tomatoes are caramelized (6 minutes). Meanwhile, saute all your chopped veggies in some olive oil in a medium sized pot until tender (about 10 minutes). Add in the caramelized tomatoes, tomato liquid, butter, chicken stock and dried herbs. Cover and reduce heat to simmer. Let simmer for 20 minutes. Remove from heat, add milk and blend until smooth.
Preheat grill pan over medium-low heat. Grate cheese. Spread one side of one piece of bread with butter and put butter-side down on grill pan. Add grated cheeses. Cover with another slice of bread and butter the top. Cook on each side for about 4 mins. You can rotate bread 90 degrees to get grill marks if desired.
We made enough soup to be able to freeze a serving each so we can do this again. It's a good use of left over cheeses, but the asiago and fontina work so so nicely!!!
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