Risotto
Milianese
4 c broth
2 c water
¼ t saffron
threads
3 T butter
1 small
onion diced (1/2 cup)
1 ½ c
Arborio rice
¼ c
parmigiano cheese
Salt and
pepper
-in a small
sauce pan heat water and stock, bring to a simmer then reduce heat to low.
-transfer 1
c of stock to a cup and add the saffron. Set aside.
-melt 2 T
butter in a large pan over medium heat. Add onion and cook until softened. Add
rice and cook, stirring for about a minute.
-Add ½ c of
stock to rice. Stir until absorbed. Continue to add stock ½ cup at a time until
rice is al dente. Add the stock with
saffron toward the end of the cooking process. IT will take 18-25 minutes
total. You may have leftover stock.
-add cheese
and remaining butter. Stir in and serve.
Tuscan
Steak Salad
1 lb New
York steak (or any beef steak you choose)
Salt &
pepper
1 T Fresh
rosemary, minced
Olive oil
1 clove
garlic, minced
Fresh
arugula or a baby greens mixed bag
-Pat steak
dry with a paper towel. Sprinkle salt, pepper, rosemary and garlic on both sides.
Drizzle with 2 t olive oil. Marinade in the fridge or cook immediately. Cook on
a grill, or frying pan to desired doneness.
-when steak
is done cooking, set on a cutting board, and cover with foil. Let rest for 5
minutes so juices can redistribute.
-meanwhile,
put a layer of salad greens on the plate. Slice steak into strips. Place
directly on the salad greens. Any juice on the cutting board can be drizzled on
the steaks and salad. You may also drizzle on more olive oil on the salad to
taste.
Torta di
Mele (Italian apple cake)
8 T butter,
at room temperature
1 c sugar
(divided)
1 t vanilla
extract
3 T milk
Zest of 1
lemon
3 eggs at
room temperature
1 ½ c flour
2/4 t baking
powder
¼ t salt
½ t cinnamon
3 apples
(golden delicious)
-
Heat oven to 350 degrees
-
Butter and flour a 9 inch spring-form or cake
pan (I put a piece of parchment paper on the bottom)
-
In a large bowl, use an electric mixer to cream
butter and ¾ c. sugar, vanilla, milk and lemon zest. Beat until fluffy (1-2
minutes). Add eggs, one at a time.
-
Sift flour, baking powder and salt into large
bowl. Add in 4 parts to the butter mixture. Use a spatula to scrape the sides
of the bowl. Set aside for 10 minutes and prepare apples.
-
In a large bowl, mix together 2 T sugar and ¼ t
cinnamon. Peel, core and slice apples into 16 even wedges. Place apples in bowl
with cinnamon sugar. Toss to coat.
-
Spoon batter into prepared cake pan. Smooth top.
Decoratively cover the batter with sliced apples.
-
In a small bowl, mix 2 T sugar and ¼ t cinnamon.
Sprinkle on top of the cake.
-
Bake in oven for about an hour. Let cool 10
minutes then scrape around edge of the pan with a knife to loosen the cake.
Turn out onto a plate.
-
Cake can be eaten warm or at room temperature.
Best with vanilla ice cream.
Honey
Pear and Brie Crostini
Loaf of
Italian bread or baguette
Brie cheese
1 pear
thinly sliced
1 T honey,
heated in the microwave
Heat oven to
400 degrees. Slice bread into ½ inch thick slices. Spread a layer of brie on
each piece of bread. Place sliced pears on the bread. Brush hot honey on
pears. Place on baking sheet and cook
for 4-5 minutes. Serve hot
Variations
Orange cranberry pecan brie crostini:
On sliced bread spread 1 t of orange marmalade, layer of brie. Bake 4-5
minutes. Sprinkle with crasins and chopped toasted pecans.
Blueberry Maple Pecan: On sliced bread,
smear on some brie. Bake 4-5 minutes. Top with a dollop of blueberry maple
pecan preserves (we will make a batch of this in the summer)
Strawberry, honey, basil & Brie:
Place sliced brie on bread. Cook in oven for 4-5 minutes. Top with two slices
of strawberries, drizzle with honey and top with a couple slices of fresh basil.
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