12.31.2012

Taleggio and Parsley Cakes

Taleggio and Parsley Cakes

A tasty way to use up leftover risotto.
 
One of my New Year's resolutions for 2012 has been to read and cook through the kitchen diaries by Nigel Slater. And as long-term projects go this one went fairly well. ;)





(If you are in desperate need of a New Year's resolution for 2013, the kitchen diaries II just came out this fall.)

Taleggio and Parsley Cakes

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

400 g cold, leftover risotto
small bunch of parsley, roughly chopped
black pepper
125 g taleggio, cut into 1/2-inch chunks
neutral oil

Method:

Stir the parsley and some black pepper into the cold risotto. Using wet hands, form little patties from the risotto, place a chunk of taleggio in the center and wrap the patty into a sphere.
Heat the oil in a non-stick skillet and fry on medium-low heat until golden brown, maybe 8-10 minutes per side.


12.16.2012

Leeks with Rice

Leeks with Rice


IHeartCookingClubsMadhurJaffrey
The lemon juice brings a ray of summer sunshine to this winter staple dish.



Leeks with Rice

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

2 pounds leeks, white parts only
1/2 cup Arborio rice
2 Tbsp olive oil
salt and pepper to taste
juice of 1 lemon

Method:

Cut the leeks in half, wash thorougly and cut into 1/2-inch slices. In a pot, combine the leeks and 3 cups of water. Bring to the boil and simmer on medium heat for about 15 minutes. Add the rice, oil and another 1/2-cup of water. Stirring occasionally, simmer for another 15 minutes until the rice is tender. Add salt and pepper to taste and stir in the lemon juice just before serving.

12.09.2012

Pasta with Braised Lentils

Pasta with Braised Lentils

A rustic pasta dish for the cold months of the year.


Pasta with Braised Lentils

Source: Pasta für jeden Tag by Eric Treuillé & Anna del Conte

Ingredients:

4 Tbsp olive oil
300 g brown lentils
1 onion diced
3 sage leaves
500 g pasta
400 g tomatoes, coarsely diced
2 cloves garlic, minced
1/2 bunch parsley, minced
freshly grated parmesan for serving

Method:

Heat the half the olive oil in a stock pot. Fry the onion until translucent. Add the lentils, sage and 3 liters of water. Bring to a boil and simmer for about 20 minutes. Add the pasta and continue to simmer until al dente.

In a skillet, heat the remaining olive oil. Fry the tomatoes, garlic and parsley until the tomatoes are very tender. Transfer the pasta and lentils with a slotted spoon into the tomato sauce and toss. Serve with the parmesan.

12.02.2012

Red Onion Soup

Red Onion Soup

A variation of the classic French onion soup.


Red Onion Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

2 Tbsp butter
3 pounds red onions, quartered and sliced crosswise
salt and pepper
1/8 tsp dried thyme
2 bay leaves
1 Tbsp tomato paste
1 cup red wine
1 cup diced tomatoes

Method:

Melt the butter in a soup pot. Add the onions and 1 tsp salt and cook, stirring frequently, until the onions are very tender, about 20 minutes. Add the thyme, bay leaves and red wine and let the alcohol cook off. Add the tomatoes, bring to a boil and simmer for about 20 minutes. Remove the bay leaves and serve.