This is to die for. It's not very complicated, it's just a lot of stirring. For whatever reason, every time I make this a child has to cry or have a full blown tantrum which makes this a little more difficult. Definitely worth the work even if I have to do it with kids screaming the whole time....
Fresh Mushroom Risotto:
the mushrooms:
2 Tbs. butter
1 Tbs. olive oil
1/2 cup finely diced white onion or shallot
12-16 ounces white or portobello mushrooms (or a combo), thinly sliced
1 large garlic clove, finely chopped
salt and fresh milled pepper
1/2 lemon
the rice:
5 1/2 to 6 1/2 cups mushroom stock, or vegetable or chicken-I think it takes more...have extra stock just in case.
2 Tbs. butter
1/2 cup finely diced onion or shallot
1 1/2 cups Arborio rice
1/2 cup dry white wine or Marsala
1/3 to 1/2 cup cream
1/2 cup grated parmesan
1/4 cup chopped parsley (I like italian flat leaf)
Heat the butter and oil in a wide skillet, add the white onion and cook over medium heat for about 5 minutes, stirring frequestly. Add the mushrooms, raise the heat and saute until browned around the edges, about 5 minutes. (I think it takes longer..) Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off heat and set aside.
Have the stock at a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, 3 to 4 minutes. Add the rice, stir to coat, and cook for 1 minute. Add the wine and simmer until it's completely absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments (about a ladle full), stirring constantly until each addition is absorbed before adding the next one. About half way through, add the mushrooms. After the last addition, add the cream and stir with more vigor. Taste for salt and pepper. stir in the parmesan and parsley and serve.
I'm a stay at home mom, and a military wife with my hands full! In my spare time I enjoy being in my kitchen and I want to share some of my favorite recipes and kitchen experiences with you!
Sunday, July 25, 2010
Saturday, July 24, 2010
Not your traditional Tuna Melt
Recently found this recipe, a little twist on a classic. I used day old french bread that I made. We will be having this again! It was easy, plus you can make the tuna salad part ahead of time, then it just takes minutes to assemble and broil.
"Emeril's Kicked-Up Tuna Melts"
4 cans (5oz each) solid white tuna packed in water, drained.
1/3 cup mayo, plus more for spreading
1/4 finely chopped red onion
4 tsp. capers, rinsed and drained
1 Tbs. fresh lemon juice
1/2 tsp. coarse salt
1 tsp. ground pepper
1/4 tsp. dried oregano
4 slices crusty bread
8 thin slices of tomato
4 slices provolone
1. Heat broiler, with a rack in highest position. In a medium bowl, combine tuna, mayo, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
2. Arrange bread on a baking sheet and spread a little mayo on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
If your not into the whole tuna melt thing, the salad alone is great too!
Wednesday, July 21, 2010
Irish Potato Chowder
Irish Potato Chowder:
7 Tbs. flour
1 cup chopped onion
2/3 cup diced carrots
2/3 cups diced celery
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. freeze dried chives
4 cups vegetable or chicken stock
5 cups peeled, diced potatoes ( about 1 1/4 lbs)
3 cups milk
1/2 cup sour cream
1/8-1/4 tsp. hot pepper sauce
salt and ground white pepper to taste
1. To make, roux, melt 5 1/2 Tbs. butter in a small sauce pan. Stir in flour until well blended. Cook over low heat, stirring often, for 3-5 minutes. Remove from heat and set aside.
2. Melt remaining 1 1/2 Tbs. butter in a soup pot; add onions, carrots, celery, basil, parsley, and chives; cook about 10 minutes, until tender.
3. Add stock and potatoes and simmer until potatoes are tender.
4. Stir in milk; return to simmer and whisk in roux until liquid is thickened and smooth. Simmer 10 minutes, stirring occasionally, then add sour cream, hot pepper sauce and season to taste with salt and ground white pepper.
We like to top this with bacon crumbles and shredded cheddar cheese.
Sunday, July 18, 2010
Avocado Club Panini
First let me say, sorry it's been awhile. Life has been crazy lately!
Also my camera is broken so I've been taking these photos in "photo booth" so they are not great.
Avocado Club Panini:
avocado-sliced
tomato-sliced
bacon-cooked and drained
Deli Turkey-I used roasted, peppered, use whatever you like
pesto-could use whatever condiment you like
red onion-thinly sliced
good bread
cheese-I used mozzarella, could use pepper jack or whatever you like-sliced
Butter the out sides of the bread, like you would for grilled cheese. On the inside spread pesto. Layer cheese, turkey, avocado, tomato, bacon, red onion, and more cheese. I do not have a panini press so I put it on my grill pan and put another heavy pan on top to press it. I like to put the avocado and tomato in the middle so it doesn't get to warm, and the cheese right on the bread so it gets good and melty.