Category Archives: in the kitchen

 

I must admit, risotto is one of my very favorite things to make.  I love that it is a slow process.  I love that there is wine and homemade chicken stock involved.  I love that the risotto itself is like a blank canvas and that pretty much anything goes once you have arborio rice, wine and stock.  No matter the season, the day of the week or the state of the refrigerator, there is always something in the house that will go into risotto.

Today I had one of my easy, multiple use and oh so tasty favorites on hand- a rotisserie chicken from the grocery.  Almost every grocery store offers them and they are so incredibly tender and juicy.  I have at least half a dozen quick and easy options for meals using a rotisserie chicken and risotto is definitely one of them. Tonight, seeing as #2 is in Mexico for spring break, I gave each of the littles a leg and used the breast meat for the risotto.  It left me the rest of the chicken for another meal in the next day or so.  (most likely a salad with chicken for lunch tomorrow or Saturday)

If you haven’t made risotto I suggest you give it a try.  It is the perfect comfort food, you can add summer vegetables soon and it works as a side dish or main course.  I’m also guessing it’s gluten-free! (but make sure to verify that rather than taking my word for it…)

Risotto- the base recipe

4 cups stock- chicken or vegetable

1/4 cup butter

1 Tbsp olive oil

4 shallots or 1 small onion finely chopped

1 1/2 cups arborio rice  (you can use other risotto rice such as carnaroli, vialone nano, baldo or Calriso)

1/2 cup white wine

1 cup grated parmesan cheese (I also use pecorino)

sea salt and pepper

 

Heat the broth in a sauce pan and then keep it at a simmer.

Heat the butter and oil in a skillet over medium heat.  Add the shallots or onion and cook until softened. Add the rice and stir with a  wooden spoon until the grains of rice are coated.  Pour in the wine and stir until it has been absorbed. Add one ladle of stock at a time, stirring until the stock has been absorbed.  Continue to add the stock one ladle at a time, stirring continually.  You may not use all of your stock as you want the rice to be firm (al dente) but creamy.

Once the rice is done, stir in your cheese.  Voila!  Risotto.

As far as adding vegetables is concerned, you can add things like peppers, zucchini, mushrooms, fresh peas, roasted root vegetables, spinach, kale, tomatoes, leeks, etc…  My very favorite book- my go-to idea source is a little book called “risotto: 30 simply delicious vegetarian recipes from an Italian kitchen” by Ursula Ferrigno.  I love all of the ideas and inspiration in it.  You can find it here.

 

 

 

Now, on my list of things to try…

~friends RAVE about fava beans, and this recipe looks like the perfect first try!

~it’s rhubarb season and this sponge would be divine under a rhubarb compote!

~speaking of rhubarb (and I think I will be speaking about it a lot in the coming weeks) I am looking forward to trying these this weekend.  Even the photo has my mouth watering!

~this looks like the absolutely perfect spring salad, don’t you think?

 

Have a wonderful weekend mes amies!

x

Hello my fellow cake lovers!

I finally found my favorite combination of chocolate cake and salted caramel frosting. It took some time, experimenting with a few chocolate cake recipes, not to mention my time spent tasting salted caramel recipes. I am a BIG lover of salted caramel. From the salted caramel macarons at Laduree to salted caramels dipped in chocolate – I adore it all.

Today I made a three tier chocolate cake layered with salted caramel buttercream frosting. #1 was returning from his first ever camping trip with friends, sans adults, and I was so happy to see him. I wanted to celebrate. Now, you should know that I am not a talented cake decorator. I don’t do decorative finishes, perfect swirls, or use those tip-thingies to make little flowers. My priority seems to be taste – plain and simple. And this cake tastes divine. It isn’t overly sweet – just a nice moist chocolate cake, perfect for a birthday or a celebration, or simply a dinner with some really fabulous boys in your life~

Chocolate Cake
adapted from Ina Garten

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Grease your cake pans.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide your batter between your cake pans – use any extra to make some cupcakes. I like to fill my 6″ rounds 2/3 full. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.

Salted Caramel
~wonderful for endless desserts!

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…

Salted Caramel Frosting

2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Enjoy!