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Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts

21 October 2010

Chocolate: Chocolate Risotto

Enjoy a rice pudding style dessert made with chocolate.



From Denny: How many times have you made risotto only to wonder how good it would be with chocolate? Here's your chance as Chef Rocco shows us how easy it truly is to do. Lately, this chef has been exploring how to use chocolate in savory dishes too, employing chocolate as a spice. Be sure to check out the links at the bottom of this post to enjoy more of this chef's creativity.


Risotto Al Cioccolator: Chocolate Risotto

From: Chef David Rocco

Prep Time: 20 min

Cook Time: 30 min

Level: Intermediate

Serves: 4 servings


Ingredients:

2 tablespoons unsalted butter
1/2 cup arborio rice
4 cups of milk
2 tablespoons sugar
1 cup bittersweet chocolate, finely grated
Walnuts for sprinkling, quartered


Directions:

Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.

Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.

Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.



*** Check out more of Chef David Rocco's sweet and savory recipes for chocolate:


Chocolate: Beef Stew With Chocolate - This Chef David Rocco is on a roll with awesome savory recipes using dark chocolate as a star ingredient.

Chocolate: Penne Pasta with Chocolate and Anchovies - Another creative food thought from Chef David Rocco.

Appetizer with Chocolate: Sauteed Shrimp Drizzled with Chocolate - Check out this unusual dish employing chocolate as a spice.

Candy: Almond Brittle - The best combination ever invented: almonds and chocolate. Enjoy this chef recipe of a few ingredients.

Drink: Chocolate Martini - A chocolate martini, with the glass rim coated with fresh pear and shaved chocolate, for that perfect sip.



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24 November 2009

Pumpkin Risotto, Crispy Bread Soffritto, and Pumpkin Chile Recipes



Photo by Nesster @ flickr

From Denny: There are only so many pumpkin pies and pumpkins breads a cook can make before they are wondering if there is any greater creativity that can be done with a pumpkin. Pumpkins are such a great food resource of vitamins and minerals. Look no further as these Southern chefs have been busy creating new and tasty recipes for the revered pumpkin, raising it to the table status of vegetable royalty! :)

They were featured in Country Roads Magazine - a Louisiana regional arts, culture and cuisine magazine (no photos for their recipes).

Pumpkin Risotto with Crispy Bread “Soffritto”

From: Chef Alon Shaya of Domenica Restaurant, New Orleans, Louisiana

Serves: 8

Ingredients:

6 tbsp. butter, unsalted
1 cup yellow onion, diced a quarter inch thick
3 cups pumpkin, skinned and seeded, diced quarter inch thick
12 1/2 cups vegetable stock
4 cups risotto (rice), Vialone Nanno or Arborio
2 cups Castelmagno cheese (Parmigiano Reggiano is a fine substitute), grated
8 tbsp. bread Soffritto (recipe below)
Salt to taste

Place rice in a large saucepot and turn the heat on medium. Continuously stir the rice until it is very hot, but not turning brown. This will release the natural oils in the rice and give the dish much more flavor. Remove the pan from the heat and set aside.

In a different saucepot, place half of the butter, onions and half of the pumpkin and cook until onions are tender. Add vegetable stock and bring to simmer. Simmer until pumpkin is tender and purée mixture with a hand blender. Add the other half of the diced pumpkin and simmer for an additional 10 minutes or until it is tender.

Place the pot with the rice back on a high heat and add half of the pumpkin infused stock. Simmer until all of the liquid is absorbed. Continue adding one ladle of stock at a time while stirring until each addition has been absorbed and all of the stock is gone. This will take 18-20 minutes.

About 5 minutes before the rice is completely cooked stir in the cheese. Keep stirring over the heat until the rice is tender with a slight al dente bite to it. Add the butter and serve with the crispy Bread Soffritto on top (recipe below).

Bread Soffritto

Ingredients:


2 cups ciabatta bread, no crust, diced an eighth of an inch thick
¼ cup shallots, sliced thin
2 oz. dried cherries, rehydrated in warm water
2 oz. extra virgin olive oil
1 sprig rosemary
Salt to taste

Directions:

In a sauté pan, place oil, rosemary and onions on medium heat and cook until onions just begin to turn golden. Add diced bread and cook until bread is crispy. Toss mixture with salt and cherries. Remove rosemary sprig and set aside for the garnish.



Roasted Pumpkin Chile

From: Chef Regina Charboneau of Twin Oaks, Natchez, Mississippi

Serves: 8

Ingredients:

2 tbls. olive oil
1 medium diced onion
1 medium diced sweet red pepper
2 fresh jalapenos
1 lb.yams
1 lb. pumpkin or squash
4 small new red potatoes
8 garlic cloves
2 zucchini
2 cups cooked pinto beans
2 10 oz. cans Rotel tomatoes (diced tomatoes with diced jalapenos)
1 12 oz. can diced tomatoes
2 tbls. ground chile powder
Salt and Pepper

Directions:

To roast pumpkin (or squash):

Preheat oven to 400 degrees. Cut yams in half and cut pumpkin into eighths. Leave new potatoes, jalapenos and garlic cloves whole. Place on large baking sheet. Salt and pepper the tops and drizzle just a touch of olive oil on top of the pumpkin. Place in hot oven. Roast for 30 minutes then remove the Jalapenos and garlic cloves. Let cool and cut jalapeno into strips removing the seeds. Cut garlic into quarters. Continue to roast but every ten minutes, using a fork, check for doneness of vegetables. They should be firm but the fork should go through without excessive effort. Let vegetables cool. Peel the yams and pumpkin and cut into 3/4 inch cubes. Leave the skin on the Potatoes and dice into 1/2 inch cubes.

To complete chile:

In 4 quart pot add olive oil and heat over medium heat. Dice zucchini into 3/4 inch cubes and set aside. Add diced onion and peppers to hot oil and sauté for two minutes to brown. Add diced zucchini and sauté for one minute. Add roasted vegetables, garlic and jalapenos. Add cooked pinto Beans, Rotel tomatoes and diced tomatoes. Stir in chile powder and stir well. Taste and adjust salt, begin with 1/2 teaspoon. Simmer chile for 30 minutes.

Serve Chile in shallow soup bowls, topped with sour cream. Top sour cream with Spicy Corn.

Ingredients for Spicy Corn Topping:

Makes: 3 cups

2 ears yellow corn
1 16 oz. jar Mrs. Renfrows Spicy Green Salsa or any brand you like of spicy salsa verde
Sour Cream is optional

Directions:

Shuck yellow corn and remove kernels with a sharp knife. Get a cast iron skillet or sauté pan very hot. Place corn kernels into skillet and brown. Use a metal spatula to move the corn around to roast the kernels. Mix roasted corn kernels with green salsa. Serve on top of Roasted Pumpkin Chile.

*** Thanks for visiting and have a great Thanksgiving holiday!

30 October 2009

Halloween Italian Comfort Food: Halloween Purses, Pumpkin Risotto, Chocolate Pudding Cake, Pumpkin Bread Pudding, Nutella Apples

From Denny: Italian cooking goes Halloween! Featured is Pumpkin Risotto, Trick-or-Treat Halloween Bags which are phyllo dough purses with stacked layers of eggplant, prosciutto ham, mozzarella cheese, tomato, basil. More goodies from this chef family are the recipes for Baked Pumpkins filled with Pumpkin Bread Pudding topped with Pomegranate Sauce, Bittersweet chocolate pudding cake with butterscotch sauce and Caramel Nutella apples.

All of these recipes come from Chefs Marion, Anthony, Rosanna, John and Elaina of the New York City restaurant Fresco by Scotto. These chefs are exceptionally clear on fast-paced television.





Bittersweet chocolate pudding cake with butterscotch sauce

From: The Scotto Family

Makes: 10 servings

INGREDIENTS

For chocolate pudding cake

• 1 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup plus 2 tablespoons unsweetened cocoa powder
• 1 cup butter
• 1 3/4 cups firmly packed light brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup hot water

For butterscotch sauce

• 2 cups firmly packed light brown sugar
• 1 cup butter
• 1 cup heavy cream
• 3 tablespoons light corn syrup

DIRECTIONS

1. To make chocolate pudding cake: Sift together the flour, salt, baking powder, and ½ cup of the cocoa powder.

2. In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until light. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour mixture.

3. Preheat the oven to 350°. Lightly grease a 2-quart baking dish. Spoon the batter into the dish.

4. In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons cocoa powder and the hot water. Pour the liquid over the batter and place the baking dish into a larger pan. Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the baking dish.

5. Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull away from the sides of the baking dish.

6. To make butterscotch sauce: Combine all the ingredients in a medium saucepan, bring to a boil, and remove from the heat. Serve the pudding warm with the warm butterscotch sauce.



Trick-or-treat Halloween bags

From: The Scotto Family

Makes: 6 servings

INGREDIENTS

• 1 box phyllo dough sheets
• 1/4 cup extra-virgin olive oil
• 12 slices eggplant, 1/4 inch thick, brushed with olive oil and grilled on both sides
• 8 Italian plum tomatoes, cut 1/4 inch thick
• 6 slices fresh mozzarella, cut 1/4 inch thick
• 18 fresh basil leaves
• 1 tablespoon dried oregano
• 1/2 cup Parmesan cheese
• 6 slices prosciutto, sliced thin, 8 inches in length
• Salt and pepper to taste

DIRECTIONS

1. Stack 1 slice of eggplant, 2 slices tomato, 1 slice mozzarella, 2 basil leaves, and top with 1 more slice of eggplant. Season with a pinch of oregano and top with ¼ teaspoon Parmesan cheese. Assemble 5 remaining stacks the same way.

2. Place 2 prosciutto slices lengthwise on work surface. Place stack in middle of prosciutto slices and fold prosciutto over the top to wrap stack.

For phyllo bags:

1. Place one sheet of phyllo on work surface. Brush a little olive oil all over sheet, especially the edges of phyllo. Place a second sheet on top in the opposite direction to make a cross. Brush oil on top of second sheet as before. Salt and pepper entire surface.

2. Place vegetable prosciutto filling in middle of the phyllo. Pull all the sides up toward the center to make a bag. Pinch all four corners of phyllo dough together with your forefingers and thumbs. Brush the outside of each bag with olive oil. Continue the same procedure to make a total of 6 bags.

3. Place the assembled bags on a baking tray brushed with olive oil. Bake for 15 to 20 minutes or until phyllo bags become a light golden brown.

4. Place a few spoonfuls of Halloween sauce on the bottom of each serving dish, add a phyllo bag and serve (see recipe below).



Halloween sauce

From: The Scotto Family

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, finely minced
• 2 shallots, peeled, finely minced
• 2 yellow peppers, split in half, deseeded, rough-chopped into small pieces
• 2 yellow tomatoes, cored, rough-chopped
• 1 small yellow squash, split in half lengthwise, deseeded, rough-chopped
• Salt and pepper to taste

DIRECTIONS

1. Heat olive oil in sauté pan over medium to high heat. Sauté garlic and shallots for approximately 5 minutes until soft and translucent. Add peppers, tomatoes and squash all together. Season with salt and pepper. Cook over medium to low heat for 20 minutes.

2. Allow vegetables to cool off for 10 minutes, place in blender and puree to smooth consistency.



Pumpkin risotto with toasted almonds

From: The Scotto Family

Makes: 4 servings

INGREDIENTS

Pumpkins

• 4 small pumpkins, weighing 2 pounds or less, tops removed, insides scraped and deseeded

Risotto

• 6 cups chicken stock
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely diced
• 1/2 cup white wine
• 2 cups Arborio rice
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 6 tablespoons grated Parmesan cheese
• 1/2 cup toasted sliced almonds; set aside 1/4 cup for garnish
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees. Bring chicken stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.

2. Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and wine and cook, stirring constantly with a wooden spoon until the onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated the liquid.

3. Place pumpkins in preheated oven.

4. Add 1 cup of the chicken stock until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock. Cook until the rice is tender and creamy, about 15 to 20 minutes.

5. Remove the pan from the heat, stir in the butter and Parmesan cheese and toasted almonds.

6. Remove pumpkins from oven, fill with risotto, top with almonds and serve immediately.



Baked pumpkins filled with pumpkin bread pudding topped with pomegranate sauce

From: The Scotto Family

Makes: 6 servings

INGREDIENTS

Pumpkin bread pudding

• 3 medium-size pumpkins, tops removed, insides scraped and deseeded
• 2 cups half-and-half
• 1 (15 ounce) can pure pumpkin
• 1 cup (packed) plus 2 tablespoons dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 10 cups 1/2-inch cubes egg bread or brioche (about 10 ounces)
• Powdered sugar

Pomegranate sauce

• 4 large pomegranates (about 3 pounds)
• 3 tablespoons cornstarch, sifted
• 3/4 cup sugar

DIRECTIONS

For pumpkin bread pudding:

1. Preheat oven to 350°F. Whisk half-and-half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes.

For pomegranate sauce:

1. Cut the pomegranates in half. Place a fine-mesh sieve over a large bowl. Using a spoon or your fingers, scrape the seeds into the sieve.

2. Using a wooden spoon or a flat meat pounder, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside.

3. In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken and darkens to a deep wine color and the sauce coats the back of the spoon.

4. Remove from the heat and let cool. The sauce may be made ahead and stored in a jar in the refrigerator. It will thicken somewhat if stored. When ready to use, thin with a little warm water if necessary.



Caramel Nutella Apples

From: The Scotto Family

Makes: 6 servings

INGREDIENTS

For caramel apples

• 1/2 cup butter
• 1/2 cup light corn syrup
• 1/2 can sweetened condensed milk, about 3/4 cup
• 1 cup packed light or dark brown sugar
• 1/2 teaspoon vanilla
• Wooden candy apple sticks
• 6 apples

For Nutella apples

• Wooden candy apple sticks
• 6 apples
• 1 jar Nutella

DIRECTIONS

1. To make caramel apples: Mix all ingredients in a 2-quart pot. Cook over medium heat, stirring constantly, until soft ball stage (about 230 to 236°F on a candy thermometer). Remove from heat. Cool for about 5 to 10 minutes. Skewer apples; dip one by one in caramel.

2. To make Nutella apples: Heat Nutella in the top of a double boiler. Skewer apples; dip one by one in Nutella.

*** Thanks for visiting, everyone!

*** For more Halloween recipes and funny Halloween videos:

Video: Halloween Campy Cakes - Chocolate Spider Cakes, Ghoulish Ghost Cakes

4 Campy Halloween Drinks for Your Party, Find Out Halloween Trivia

*** Handmade Unique - lists posts from several blogs around the blogosphere with Halloween posts. Pay her a visit!
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