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Posts Tagged ‘risotto’

PaellaBake_First

Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.

LimerickLake

On some mornings the lake is so very still.

PaellaBake

Bits of the seafood, chicken and chorizo dot the delicious egg bake.

Paella Bake

A KitchenInspirations Original Recipe

Serves 8

Ingredients:

Directions:

  1. Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
  2. Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
  3. Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
  4. Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.
PaellaBake2

Would you care for a slice?

PaellaBake3

Our Paellas are always full of flavour.

LimerickLake_Sunset

Red sky at night, sailors’ delight!

LimerickLake_cocktails

Cocktails inside the screen-in porch, so peaceful.

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Arancicu_first

I was testing a rice cooker recently and one of the recipes was Risotto on a specific setting on the machine. To say it was challenging is an understatement but after 6 tests and tweaks we finally came up with a recipe I was rather happy with. And the neighbours were also happy, one can only eat so much risotto! The last test was the best and JT and I had it for supper but it made so much that I had enough left over to make Arancini di Riso, Italian Rice Balls and boy were they delicious!

Everyone has a favourite risotto recipe so I won’t reinvent the wheel, you just need to have some risotto made and cooled (I spread it out onto a parchment lined baking sheet and covered it with plastic wrap in the fridge overnight). The risotto should be able to be formed into a ball, so if your risotto is a little dry, you may want to add a bit of liquid to allow it to stick together in a spherical shape.

Arancini_2999

Baking at 400° F gives you the crispy crust that you expect from deep frying, except you didn’t!

Arancini di Riso (Rice Balls)

My mushroom risotto recipe yielded 8 cups (give or take 2 L) but we ate about 3 cups in for dinner, so I estimate that the remainder 5 cups (1.25 L) made 22-24 balls

Ingredients:

  • 5 cups risotto
  • 1 1/2 cups bread crumbs
  • 1/2 cup AP unbleached flour
  • 3 eggs
  • 1 cup shredded mozzarella (or 22-24 1 cm or 1/2 inch cubes)
  • Fresh basil and Parmesan for garnish

Directions:

  1. Spread risotto onto a parchment-lined baking sheet and cover with plastic wrap, refrigerate until entirely cooled (overnight).
  2. Add bread crumbs to a shallow bowl and the flour to another shallow bowl. Lightly beat the eggs with a splash of water and pour into a third shallow bowl.
  3. Make golf-ball sized balls of the cooled risotto and squeeze a good pinch (or one cube) of cheese into the centre — cover the cheese entirely with the risotto otherwise it will leak out. Continue until you have used up all the risotto.
  4. Coat each ball in flour, then roll into the eggs and repeat the flour and egg mixture (this will make the balls as crispy as if they had been deep-fried). After the final roll in the egg wash, roll each ball in the bread crumbs to coat well . Set onto a parchment lined baking sheet and freeze for future use.
  5. To bake from frozen pre-heat the oven to 400° F. Spray Arancini and the baking sheet with olive oil. Bake for 30 minutes or until golden and warmed through; turn often so it bakes evenly.
  6. Serve with a chunky salsa or tomato sauce.

Arancini_3000

The cheese melts on the inside and becomes deliciously gooey!

We had our dear friends Paul and T up from the US this past weekend (hence the tardiness of this post), here are a few pics!

HappyHourLake

We might have had a few of these!


Paddleboating

Paddleboating on a very warm day.


Fishermen

Our lake apparently has good fishing.


TheFirstFigs_1

Figgy finally made us a couple of figs.


TheFirstFigs

Sadly they were not as sweet as I had hoped. I’m sure I just need to fertilize.

 

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Sunday was a gorgeous day in Toronto so we decided to high tail it up north and do a little skiing at Mount St. Louis Moonstone. We made for an early departure because it’s about a two hour drive from our house and we didn’t know how busy it would be. It turned out to be quite empty and not particularly too cold (although that wind-chill on the lifts was pretty bitter!). We packed our lunch so we wouldn’t have to endure the disgusting deep-fried slop that’s generally served at these establishments. They have a great little area where you can eat your own lunch and quite surprisingly, it was chuck full!

I knew we’d be pretty tired from a day’s skiing, particularly since we haven’t skied since two years ago, and even then we skied only once or twice, so I dragged out the crock pot and assembled the Navy Bean and Mushroom “Risotto” the night before. I refrigerated the mix overnight (without the water) and in the morning, I just tossed the whole thing into the crock pot and added the water so that it can cook all day. I love coming home and being greeted by the warm and comforting smells of home cooking! I also made some biscuits to go with our tasty dinner, but you’ll have to wait for that post another day.

I love Navy Beans because they are so darn creamy, that is why I think of this dish as “risotto”. You can make this vegetarian by omitting the sausage and the prosciutto in the scones!

Navy Bean and Mushroom “Risotto”

Now that's a tasty looking meal!

Ingredients:

  • 1 cup dry navy beans, rince well
  • 1/2 cup onion, chopped
  • 3 cloves garlic finely minced
  • 1 cup chopped shitaki mushrooms
  • 1 cup chopped cremini mushrooms
  • 1/2 cup of celery root, chopped (I had a bit left over so I needed to use it up)
  • 1 yellow bell pepper, chopped (I had a bit left over so I needed to use it up)
  • 1 sausage, your choice, chopped
  • 4 cups water, yup, plain old water!
  • 1 tbsp cumin
  • salt
  • Parmesan cheese

Directions:

  1. I like all my ingredients uniformly chopped, but that’s personal preference.
  2. Put all ingredients except the Parmesan Cheese into the slow cooker, give it a good stir and turn it on high for about 35 minutes (while you’re getting breakfast ready). Once it has warmed up, turn it down to low and cook for 4-5 hours or until beans are done.
  3. Serve with shredded Parmesan Cheese and some tasty Maple and Prosciutto Scones.
  • You may need to boils off some water if the beans didn’t soak it up, so do that before you add the cheese!

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