Risotto alla Milanese

This saffron risotto is the traditional pairing with veal Osso Buco. You can prepare this during the last 15-20 minutes of the Osso Buco’s cooking time

 

Ingredients:

1/4 teaspoon saffron threads
1/2 medium onion, finely diced
1 cup Arborio rice
1 cup dry white wine
2-3 cups chicken stock
1/4 cup heavy cream
4 tablespoons unsalted butter (divided into 2 tablespoon pieces)
1/4 cup Parmigiana-Reggiano

 

You will also need:

Medium sauce pan

 

Method:

Crumble saffron threads into white wine until ready to use.

Melt 2 tablespoons of the unsalted butter in a medium sauce pan.  Add onion and just a pinch of salt and pepper.  Sautee onion in the butter on low heat until very soft and translucent (up to 10 minutes). 

Add dry Arborio rice and cook until edges are transparent, but center is visible (around 3-4 minutes).  Add wine/saffron mixture and cook until most of the wine is absorbed into the rice.  Add chicken stock 1 cup at a time (or enough to barely cover rice) and cook slowly, and stirring frequently, until it is mostly absorbed.  Repeat several times until the rice is cooked through, but still firm in the middle.  When almost done, add heavy cream and allow to absorb. 

Remove from heat and add remaining 2 tablespoons of butter and Parmigiana-Reggiano cheese.  Season to taste with salt and pepper.

 

Shells & Cheese

Adapted from Cook’s Illustrated

Ingredients:

1 pound medium shell whole grain macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 ½ teaspoons powdered mustard
¼ teaspoon cayenne pepper
5 cups milk
8 ounces Monterey Jack cheese, shredded
16 ounces extra sharp cheddar cheese, shredded
Kosher salt to taste

Optional bread crumb topping:

6 ounces bread, torn into pieces
3 tablespoons unsalted butter (cold)

 

You will also need:

Food processor (if doing bread crumb topping)
Large pot or dutch oven
Broiler safe 9x13 dish

 

Method:

In a large pot with plenty of salted water boil shell macaroni until just past “al dente.” Drain and set aside.

Set same pot back over medium heat. Melt butter until foaming then add flour to make a roux. Cook for just a minute or so and add mustard and cayenne and whisk to combine well.

While continuing to whisk, gradually add milk; bring to a boil while whisking constantly. (It must reach a full boil to thicken, but you must keep whisking to keep it from scorching on the bottom or boiling over.) Reduce to a simmer, whisking occasionally, until thickened to a heavy cream consistency (about 5 minutes).

Remove from heat and whisk in cheeses and salt to taste. Add shells and stir to completely combine and thoroughly coat shells with cheese sauce.

If using the bread crumb topping:

Process bread and butter in food processor for 10-15 1 second pulses. Transfer shells and cheese to a broiler safe baking dish and evenly top with bread crumb topping. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning.

Allow to cool for about 5 minutes and enjoy.

Cheesy Baked Mashed Potatoes

Adapted from this recipe by Giada De Laurentiis

This is such an easy and yet delicious potato side dish.  Great to take to a pot-luck or to have with anything you might make at home.  Truth be told, I use a little less potatoes and the same amount of cheese… just because I like my potatoes extra cheesy.

 

Ingredients:

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and freshly ground pepper
2 tablespoons dry bread crumbs

 

You will also need:

Large stock pot
Baking dish (9x13 or equivalent)
Potato masher

 

Method:

Preheat the oven to 400 F.  Prepare baking dish with butter if needed.

Place potatoes in large stock pot and cover by at least 1 inch with water and add salt.  Bring to a boil and cook until very tender, about 15 minutes.  Drain and return to the same pot and mash well.

Mix in the milk and melted butter.  Mix in the grated mozzarella and 3/4 cup of the Parmesan.    Season to taste with salt and pepper.

Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl.  Sprinkle bread crumb and cheese mixture over the top of the mashed potatoes. 

Cover and chill for up to six hours ahead of time or go ahead and bake.

Bake at 400, uncovered, until the topping is golden brown (about 20 minutes).

Green Bean Casserole

from Cook’s Illustrated Nov/Dec 2006, #83, pg. 9

Again… much too busy eating to take pictures. I’m sure you understand. :) I hope to update this post with pictures after Thanksgiving this year.

Make ahead tips included. Look for instructions in {brackets}.

Ingredients:

Topping:
4 slices white sandwich bread (torn into quarters)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned French fried onions

Beans/Sauce:
Table salt
2 pounds green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean and broken into ½ inch pieces
3 medium garlic cloves, minced or pressed
Ground black pepper
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 can sliced water chestnuts, coarsely chopped (optional)

You will also need:

Food processor
Large bowl filled with ice water
Dutch oven
Paper towel lined baking sheet
3 quart / 13x9 inch baking dish

Method:

For the topping: In food processor, pulse bread, butter, salt and pepper until it resembles coarse crumbs (ten 1-second pulses). Toss with French fried onions and set aside. {Store bread-crumb mixture in an air-tight container in the fridge and mix with onions just before cooking.}

For the beans/sauce: Preheat oven to 425° F. Bring 4 quarts of water to a boil in a large Dutch oven. (While it is coming to a boil, you can be prepping your green beans, mushrooms and other ingredients.) Prepare your large bowl of ice water. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender (about 6 minutes). Drain beans in colander and plunge immediately into ice water (to stop cooking). Spread beans on the paper towel lined baking sheet to drain.

Add butter to now empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms release moisture and liquid evaporates (about 6 minutes). Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened and reduced to 3 ½ cups, about 12 minutes. Off heat, season with salt and pepper to taste and add chopped water chestnuts if desired (they lend a nice extra crunch that my husband's family likes).

{Allow sauce to cool. Mix the beans and cooled sauce in a covered baking dish and refrigerate for up to 24 hours before baking.)

Add green beans to sauce and stir until evenly coated. Arrange in even layer in baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. {Heat in 425° F oven for 10 minutes, then add topping and bake as directed for about 15 minutes.} Serve immediately.

Fried Green Tomatoes

Panko breadcrumbs give these fried green tomatoes a nice crunch while the salty flavor of the parmesan balances the tart of the tomatoes themselves very nicely.

Ingredients:

2 large green tomatoes
1 cup buttermilk
1/3 cup Italian seasoned bread crumbs
1/3 cup panko bread crumbs
5 tablespoons shredded parmesan cheese
1/3-1/2 cup all purpose flour
Salt and pepper to taste
Peanut oil

You will also need:

Large cast iron or other heavy skillet/frying pan
Tongs

Method:

Slice the tomatoes into about 1/2 inch slices. Place in a bowl and cover with buttermilk. Let stand at room temperature while you prepare the rest of the ingredients.

Place flour in a shallow container and season to taste with salt and pepper.

Combine panko breadcrumbs, italian breadcrumbs and shredded parmesan in a shallow container. Combine well and also season to taste with salt and pepper.

Bring about 1 inch of oil up to about 350-375 degrees F.

Dredge the buttermilk soaked tomato slices through the flour, back into the buttermilk, then coat with the breadcrumb/parmesan mixture. Fry until golden brown, turning once and being careful to not knock off the breading.

Allow to cool slightly and enjoy!

Soak the green tomato slices in the buttermilk.

Once you’re ready to fry, dredge the slices through flour, dip back in the buttermilk, coat with panko breadcrumb/parmesan mixture, then place in the hot oil until golden brown.

Grilled Garlic-Rosemary Potatoes

from Cook’s Illustrated (July/August 2007, page 9)

Ingredients:

4 tablespoons olive oil
9 medium garlic cloves (minced or pressed)
1 teaspoon chopped fresh rosemary leaves
Kosher salt
2 pounds small Red Bliss potatoes (about 18)
Ground black pepper
2 tablespoons chopped fresh chives

 

You will also need:

Vegetable oil for cooking grate
Disposable 13x9 inch aluminum roasting pan
Skewers (metal or wooden)
Small skillet
Fine-mesh strainer
Small bowl
Large bowl
Large microwave-safe plate
Grill

 

Method:

Prepare your grill with one side with direct flames (hotter) and the other side without (cooler).

Heat olive oil, garlic, rosemary and 1/2 teaspoon Kosher salt in small skillet over medium heat until sizzling (about 3 minutes).  Reduce heat to medium-low and continue to cook until garlic is light blonde (about 3 minutes).  Pour mixture through a fine-mesh strainer into a small bowl; press on solids.  Measure 1 tablespoon of solids and 1 tablespoon of oil into large bowl and set aside.  Discard remaining solids but reserve remaining oil.

Scrub and cut potatoes in half.  If using wooden skewers, make sure you soaked them in water first and place the potatoes on them at this point.  If using metal skewers, do NOT put the potatoes on them yet.

Place potatoes in single layer on a large microwave-safe plate and poke each potato several times with a skewer.  Brush potatoes with 1 tablespoon of strained oil and season liberally with salt.  Microwave on high power until potatoes are slightly resistant when poked with the tip of a a paring knife.  This will take about 8 minutes; turn them once halfway through the cooking time.

If using metal skewers, you may place the potatoes on the skewers after all microwave cooking is finished.  Remember that the potatoes will be hot.  You may want to use a paper towel to handle them.

Transfer potatoes to a baking sheet coated with 1 tablespoon strained oil.  Brush with remaining tablespoon strained oil.  Season with salt and pepper to taste.

Place potatoes on hotter side of grill.  Cook, turning once, until grill marks appear (about 4 minutes).  Move potatoes to cooler side of grill and cover with disposable pan and continue to cook until paring knife slips in and out of potatoes easily (5-8 minutes).  Remove potatoes from skewers and transfer to large bowl with reserved garlic/oil mixture.  Add chopped fresh chives and toss until thoroughly coated.  Serve immediately.

Cheddar Cornbread

from Cook's Illustrated (January/February 2005, pg 11)

Ingredients:

1 1/2 cups (7 1/2 ounces) all purpose flour
1 cup (5 1/2 ounces) yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
4 ounces sharp cheddar cheese (shredded)
1/4 cup (1 3/4 ounces) packed light brown sugar
1 cup frozen corn kernels (thawed) or fresh
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted & slightly cooled


You will also need:

Food processor
Batter bowl
spoonula
Cast Iron Skillet (or Pyrex glass baking dish)
1 tablespoon bacon fat or butter to grease the pan


Method:

Measure and set out frozen corn to thaw. Preheat oven to 400 F and place cast iron skillet in the oven to also get hot.

Whisk flour, cornmeal, baking powder, baking soda and salt together in batter bowl. Add half of the shredded cheddar to the dry ingredients and toss to combine. Set aside.

In food processor, process thawed corn, brown sugar and butter milk for just 2 or 3 short pulses. Add eggs and process just 2 or 3 more short pulses (you want there to still be lumpy corn pieces).

Using a hot pad, remove your cast iron skillet from the oven and add your tablespoon of bacon fat (or butter). Return to oven and allow to warm while you finish the mixing.

Using your spoonula, make a well in the middle of your dry ingredients and pour in the wet ingredients. Use your spoonula to turn just a few times to barely combine. Add melted butter and continue to fold until dry ingredients are just moistened.

Again, using a hot pad, remove the cast iron skillet from the oven and swirl around to spread out the bacon fat. Pour the batter into the skillet and spread it around with your spatula/spoonula. Sprinkle remaining shredded cheddar cheese on top. Bake for 25-35 minutes (until toothpick comes out clean). Cool in the skillet for 10 minutes, then invert onto a wire rack & turn right side up to cool for an additional 10 minutes.

Potato (Hash Brown) Casserole

This recipe was given to me by a friend. And it was the one that won me my "Way More Homemade" name.

Ingredients:

4 baking potatoes
1 pound cheddar cheese (grated)
1 cup milk
4 tablespoons (1/2 stick) butter
16 ounces sour cream
2-4 slices of bacon (cooked and crumbled)


You will also need:

9 x 13 baking dish


Method:

Peel and boil the potatoes whole until just tender (you do NOT want them falling apart). Remove from water and let cool until very firm (preferably overnight).

Once cool, grate the potatoes into a large bowl (either by hand or a little at a time in a food processor).

Combine cheese, milk and butter in a large saucepan and melt over medium heat, stirring constantly. As soon as it's all melted, combine with potatoes and pour into casserole dish. Top with sour cream and bake at 375 F for 35 - 40 minutes. Remove from oven and top with cooked & crumbled bacon.

Garlic Green Beans

from Cook's Country (maybe the introductory issue)

Serves 8

The beans and garlic butter can be prepared up to 2 days in advance.

Ingredients
Salt
2 pounds green beans, stem ends trimmed
6 medium garlic cloves, unpeeled
3 tablespoons unsalted butter, softened
Pepper

Bring 4 quarts water to boil in dutch oven over high heat. Add 1 tablespoon salt and green beans, return to boil, and cook until beans are crisp-tender, 3 - 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and immediately transfer to ice water. When beans no longer feel warm to touch, drain again and dry thoroughly with paper towels. Transfer beans to zipper-lock plastic bag and refrigerate for up to 2 days.

Meanwhile, toast garlic cloves in small skillet over medium-low heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, 5 - 8 minutes. Cool garlic. Peel and press (or mash) cloves, then, using dinner for, mash garlic, butter, and 1/2 teaspoon salt in small bowl until combined. Cover with plastic wrap and refrigerate for up to 2 days.

When ready to serve, heat beans and 1/4 cup water in large skillet, covered, over high heat, 3 - 4 minutes. Remove lid and cook until moisture evaporates, about 30 seconds. Add garlic butter, toss to combine, and season with salt and pepper to taste. Serve.

Purple Stuff

Bing Cherry Jell-O


*This recipe is for a double recipe, which we often find to not even be enough.


2 cans pitted Bing cherries (reserve juice)
2 cans crushed pineapple (drained)
2 small boxes black cherry Jell-O
1 1/2 - 2 cups (flat) Coke or Dr. Pepper
(you could add chopped nuts... but why would you do that?)


Drain cherries and put juice into sauce pan & heat until almost boiling. Transfer to serving dish and wtir in powdered Jell-O. Add cherries and drained pineapple. Pour in Coke/Dr. Pepper & stir gently. Refrigerate until set.

One Minute Salsa

from Cook's Illustrated (July/August 2002, page 15)

1/2 small jalapeno chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion, peeled and root end removed
1 small garlic clove, minced or pressed
2 tablespoons fresh cilantro leaves
1/4 teaspoon salt
Pinch ground black pepper
2 teaspoons juice from 1 lime
2 small ripe tomatoes (about 3/4 pound), each cored and cut into eighths, or one (14 ounce) can diced tomatoes, drained

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

Four Cheese Risotto

From Williams-Sonoma's Risotto cookbook (page 18)


7-8 cups (56-64 fl oz) chicken stock
1/4 cup (2 fl oz) extra virgin olive oil
1/2 cup (2 1/2 oz) finely chopped yellow onion
3 cups (21 oz) Arborio or Carnaroli rice
1 cup (8 fl oz) dry white wine, at room temperature
1/2 cup (3 oz) mascarpone cheese
1/3 cup (1 1/2 oz) crumbled dolcelatte Gorgonzola cheese
1/4 cup (1 oz) freshly grated Parmesan cheese
1/4 cup (1 oz) grated Asiago cheese
Salt and freshly ground pepper
2 tablespoons minced fresh flat-leaf (Italian) parsley

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz) stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy (after about 20 minutes) remove from the heat and stir in the reserved 1/4 cup stock and the cheeses. season to taste with salt and pepper, sprinkle with parsley, and serve immediately.

Makes 6 servings.