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Recipe: Brandon Boudet's Arancini
Sep 25, 8:03PM
Get ready for this: Spaghetti with meatballs isn't really an Italian dish. Neither is baked ziti and pasta primavera. But that's OK—plenty of Italian food isn't entirely Italian, either. Take Sicilian cuisine, for example. The triangle at Italy's southernmost tip has been ransacked so many times that its food could be considered about as Spanish, Middle Eastern, and Greek as it is Italian. With that melting pot mentality in mind, it's almost fitting that chef Brandon Boudet decided to honor this weekend's San Gennaro festival—a celebration of Italian culture—with Sicily's most beloved street food: arancini. His featured menu this week at both Little Dom's and Dominick's gives the deep-fried risotto balls the full L.A. treatment, offering them in versions that are vegetarian, gluten-free, and stuffed with everything from Nutella to mascarpone. Here he shares a stripped-down recipe that allows the classic mixture of pearly rice and sautéed mushrooms to truly shine—from within its crispy, Parmesan-topped shell, anyway.
Arancini (Rice Balls)
by Chef Brandon Boudet
(Makes 20)
Ingredients:
16 ounces risotto
3 each shallots, chopped
1/2 cup olive oil
1 cup white wine
4 cups vegetable or beef broth
1/4 cup cream
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
4 cups porcini mushrooms
2 tablespoons butter
2 cups parmesan cheese
1 cup provolone, grated
1 cup fresh mozzarella, diced
Salt
Red pepper
2 cups flour
Egg wash (6 eggs and 2 cups of milk mixed well)
2 cups breadcrumbs
6 cups canola oil
Directions:
Sauté shallots in olive oil high heat in an 8 quart non reactive pot
Add the risotto and sauté 1 -2 minutes until the oil is absorbed and risotto is pearly white.
Add the white wine and reduce until absorbed.
Add the broth, one cup at a time and reduce down to almost dry, repeating until all the broth has been used.
Add the cream and fresh herbs, stirring well for 5 minutes.
In a separate pan, heat 1 tablespoon butter and sauté the mushrooms until soft. Wait for them to cool, and then chop. Add to risotto.
Finish the risotto with butter, parmesan and salt and pepper to taste.
Spread the risotto onto a sheet pan and cool.
Once cooled, mix in the provolone and mozzarella, forming into 2 1/2 ounce balls.
In three separate dishes, place the flour, egg wash and bread crumbs. Roll each ball in the flour, then egg wash and then the breadcrumbs.
Heat six cups of canola oil in a Dutch oven to 360 degrees
Carefully place balls into hot oil for 4 minutes then turn rice balls over and cook other side for 4 minutes more (do not cook more then 4-5 at a time.
Keep rice balls warm in a low oven until all are finished then serve warm topped with parmesan cheese.
Recipe Round-Up: After-School Fuel - Gooseberry Patch
Sep 25, 7:51PM
After a busy and hectic day at school, kids love enjoying a snack right after they step off that big yellow school bus. Sweet or savory, crunchy or chewy, there's nothing better than a little after-school treat to get them ready to hit the books and do their homework before dinner.
So tell us...
What are YOUR favorite AFTER-SCHOOL SNACKS?
Share 'em all in today's Recipe Round-Up!
Whip up a big bowl of this kid-favorite snack from 101 Easy Entertaining Recipes. A little sweet, a little salty and a whole lot of yum.
Almond-Toffee Popcorn
This recipe was shared by our good friend Erin Jones of Smyer, Texas. Erin writes, "A big bowl of this crunchy, nutty popcorn is perfect for snacking. Mix it up and try using walnuts or peanuts instead of the almonds...tastes great no matter what!"
12 c. popped popcorn
1 c. sugar
1/2 c. butter
1/2 c. light corn syrup
1/4 c. water
1 c. chopped almonds, toasted
1/2 t. vanilla extract
Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a large saucepan, combine remaining ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches the soft-crack stage, or 270 to 289 degrees on a candy thermometer. Remove from heat; add vanilla and stir well. Pour over popcorn, mixing until coated. Spread on wax paper to dry. Makes about 12 cups.
Click here to see a printable version of this recipe.
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Perfectly pinnable!
momstown burlington: Mini Apple Cake Recipe
Sep 25, 7:45PM
Mini Apple Cakes
Makes 12 standard muffin-sized cakes
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup milk OR substitute water + one container of applesauce
1 apple, cored and cut into 1/4 slices
raw sugar
cinnamon
Preheat the oven to 350 degrees.
Lightly coat a 12-cup muffin pan with non-stick cooking spray; set aside.
In a medium bowl, combine the flour, baking powder, and salt; set aside.
In a large bowl, or in a standing mixer, mix the butter and sugar together until light and fluffy. Stir in the egg, zest, and vanilla until combined. Scrape down the sides of the bowl.
Add 1/3 of the flour mixture, mixing until just combined. Stir in half of the milk until combined.
Repeat with the remaining flour and milk, alternating and finishing with the flour (flour-milk-flour-milk-flour).
Divide the batter evenly between the 12 muffin cups. Lay 3 to 4 apple slices on each cake, and sprinkle generously with raw sugar. Sprinkle lightly with cinnamon.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before serving.
Recipe adapted from Bon Appétit Magazine and bakingdom.com
Recipe: Homemade brown beef stock | DavidsonNews.net
Sep 25, 7:11PM
Posted on 25 September 2013.
Pulling out your own wobbly, gelatinous beef stock from the fridge will make your chest puff with pride. Perhaps it's the feeling of self-sufficiency you get from making something out of mere bones and a few carrots, onions, and celery. Maybe it's the sense of well-being that comes from having a stockpot of barely simmering liquid on your stove top for hours, perfuming your home with a mouth-watering aroma. Whatever it is, a pot of well-made stock will give even the most modest cook a little swagger. See the recipe in FOOD & DINING»
Recipe: innamon Sugar Donuts - 12 Tomatoes
Sep 25, 7:05PM
Autumn is fast upon us, and we've been thinking about our favorite fall recipes. One often overlooked treat: Apple Cider Donuts. I remember going on long hikes with the family, then after stopping by the nearby apple orchard for some donuts, cider, and perhaps even picking up a little apple butter along the way.
Today's recipe brings me back to those walks. It can seem a little involved with chilling, cutting, and deep-frying, but it's not all that hard. Keep reading below for our recipe...
Apple Cider Donuts
Ingredients
Donuts
- 2 1/2 cups apple cider
- 2 red apples
- 3 1/2 cups flour (keep some additional to the side for a work surface)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 4 tablespoons room temperature butter
- 1 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- Oil for cooking (Coconut, canola, and vegetable oils all work as well as shortening)
Glaze/Toppings
- 1 cup confectioner's sugar
- 1 cup apple cider
- 1 cup sugar
- 2 teaspoons cinnamon
Directions
- Core and coarsely chop the apples (but don't peel them) and combine with 1 1/2 cups apple cider in a medium saucepan. Cover and cook for about 8 minutes or until softened.
- Uncover then continue cooking until the apples are tender and the cider is almost completely reduced (about 5 minutes).
- Puree with an immersion blender or a food processor until smooth. You should have about 1 cup of the sauce in the end (boil down and reduce further if you have too much). Let cool slightly.
- Meanwhile, in a bowl combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- Using an electric mixer, beat the butter, vanilla extract, and sugar until smooth. Add eggs one at a time and beat until completely incorporated.
- Use a spatula to scrape down the sides of the bowl to make sure the mixture is even.
- Slowly mix in the reduced apple cider and the buttermilk until it's just combined. Slowly add the flour mixture until the dough comes together. Be careful of over mixing.
- Line two baking sheets with parchment paper and sprinkle with flour.
- Turn the dough onto one of the sheets and sprinkle the top with four.
- Flatten the dough with your hands until it's about 1/2" thick. Use flour if the dough is still wet.
- Cover with plastic wrap then transfer the dough to the freezer until it is slightly hardened (about 20 minutes) or refrigerate overnight.
- While waiting, make the glaze or get your topping ready: reduce 1 cup apple cider in a small saucepan until you only have about 1/4 cup left. Whisk in the confectioner's sugar until smooth and glossy. Set aside.
- For a lighter topping, in a separate, shallow bowl combine 1 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
- Pull the dough out of the freezer or refrigerator. Using a 3" or 3 1/2" donut cutter (or a 3 1/2" round cutter and a 1" cutter for the center hole) cut out the donut shapes. place the cut donuts and holes onto the second baking sheet. Combine remaining dough and scraps, refrigerate briefly, then repeat cutting until there is no dough left.
- Refrigerate doughnuts again for 20-30 minutes.
- Add at least 3" of oil to a deep or medium-deep pan. Use a candy thermometer to measure the temperature and heat the oil until it's at 350F.
- Add a few doughnuts at a time to the oil while not crowding the pan. Fry until golden brown (about 60 seconds) then turn until the other side is golden (about 30 to 60 seconds). Drain on paper towels.
- Dip the top of the warm donuts into the glaze or the cinnamon and sugar mixture (or if you're feeling particularly adventurous, both).
- Serve warm.
- Enjoy!
Adapted From: Pumpkin Patches and More
Recipe: Macaroni and Cheese
Sep 25, 7:02PM
Macaroni and Cheese
Serves 6 to 8
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
2 cups fat-free half-and-half
2 cups nonfat milk
2 10-ounce blocks sharp cheddar cheese, shredded, divided
10-ounce block extra-sharp cheddar cheese, shredded
16-ounce package elbow macaroni, cooked
3/4 cup breadcrumbs
2 to 3 tablespoons melted butter
1. Preheat oven to 350 degrees.
2. In a large saucepan over medium-high heat, melt the 1/2 cup butter. Gradually whisk in flour until smooth. Cook, whisking constantly, for 2 minutes.
3. Stir in salt, pepper and cayenne. Gradually whisk in half-and-half and milk. Cook, whisking constantly, until thick, 8 to 10 minutes. Stir in half the sharp cheddar and all the extra-sharp cheddar, until smooth.
4. Combine pasta and cheese sauce; pour into a lightly greased 9-by-13-inch baking dish. Sprinkle with remaining sharp cheddar. Toss the breadcrumbs and melted butter together; sprinkle over casserole. Bake for 20 minutes, until mixture is bubbly and melted. For a crustier top, bake 15 minutes more.
-- Adapted from Southern Living magazine
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