Quick Leftover Recipe - Risotto Cakes

If you saw my post on risotto last week, you may have noticed that it made a lot.  With all that leftover risotto, what is a cook to do?  When in doubt, pan fry!

Also, a quick update on my secret dessert in the making:  The first try went better than expected.  The texture was nice, which was surprising that it would be that close to what I was looking for.  The flavor was a bit off kilter, though.  Hopefully to be perfected this coming weekend.  I really want to share this with you all, because it is so good.

Risotto Cakes

• leftover risotto
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko bread crumbs
• vegetable oil
• 1 lemon

- Set up a dredge station, with one bowl or shallow dish each for the flour, eggs and bread crumbs.

- Scoop together about 1/4 cup of the leftover risotto and form into a small puck or cake, anywhere from 1/2" to 3/4" thick.  Form all the cakes you need and set aside.

- In a large non-stick frying pan over medium-high heat, add enough oil to cover the bottom.

- Dip one cake into the flour and tap to remove the excess.  Then dip in the egg and then into the bread crumbs to fully coat the cake.  Set aside and repeat with the remaining cakes.

- When the oil is hot, place the cakes in the pan and turn the heat to medium.  Make sure not to overcrowd the pan.  You may have to do these in 2 batches, depending on the size and number of the cakes.

- After about 3 minutes, check the bottom of one of the cakes.  If it is golden brown, flip the cakes and cook for an additional 3 minutes.  If not, leave for another minute or so until it forms a good crust.

- Remove the cakes from the pan and give each a few drops of lemon juice.  Serve with a nice green salad and you've got a great lunch.  Enjoy!

Day 53 - First Harvest

Well, it officially came --- the first day of tomato harvest --- and I decided to go ahead and take off the largest fruit I had.  It's still pretty hard, but I'm just going to leave it on the window sill for a few days so it will soften up.  Then it's eatin' time...which of course means my first of many recipes involving tomatoes.

Tomorrow:  A quick leftovers recipe and a progress update on the "from scratch" dessert.

Day 50 - Harvest Confusion

Whew!  I'm back from recipe land for a bit to give you all an update on my tomato garden, which is the reason I started this blog in the first place.  If you've been following from the beginning, you already know that Day 52 (this coming Sunday) is the average day that Lime Green Salad ripens for harvest.  However, I'm having trouble knowing when to pick the fruit because with most other tomatoes, they start green and then change color.  But these stay green.  I guess I'll just give them a feel every so often each day and see when they feel ripe to me.  Does anyone have any pointers for when to harvest green tomatoes that will actually stay green?

I'm definitely much more comfortable in the kitchen than in the garden, but I'm loving this first attempt at a green thumb.  Thanks for taking this trip with me.

Is There Such Thing As Risotto Elbow?

I can guess what you're thinking:  "Who in the world would want to spend almost an hour stirring a pan of rice?"  Well, when you consider that almost all of us who have visited any type of theme park, like Disney World or Six Flags, have thrown down a few hundred dollars (at least) to stand in line for over an hour for a ride that lasts 30 seconds and compare that to spending about 6 dollars to put your heart and soul into a flavorful meal for those you love, which, by the way, will last you a few days after the fact, your perspective might change a bit.

In all seriousness, this dish is probably not meant for most weeknights (although that's what I did with this one) and will not suffice if you're trying to get dinner on the table in a hurry.  It is, however, perfect for a weekend dinner where you can all slow down, take a couple hours and share the cooking process with your whole family.  Also, it would be great to break the stirring into shifts between each family member, because I think I've got a wicked case of "risotto elbow" from doing the stirring myself tonight.
 
I call it Texas Risotto because I added a smoked sausage made locally --- Chappell Hill smoked sausage.  It tastes great, and it's made not far from here, just north of Hempstead, Texas.  It's a great chance to support a local product and put just a bit of a Texas twist to this classic Italian staple.  This recipe of mine is also on the TMTT at http://www.blessedwithgrace.blogspot.com/. If you're looking for a bunch of recipes all at the same place, check it out.

And, of course, Charlie wanted to help daddy cook and it was great, although he wanted to eat everything that I had prepped for adding to the pan. Still, I am so thankful to God that we get to share these experiences together. The Lord definitely knew what he was doing when he made us. I look at Charlie and I think about God looking at me, but with an all-surpassing, never-ending love, more perfect than mine could ever be.  What a great God we serve.

Texas Risotto w/Peas & Grilled Asparagus

• 1/2 bunch of asparagus, about 8 - 12, depending on size
• 1 Tbs extra virgin olive oil
• 3-4 oz. good smoked sausage, cut into 1/2 cubes (recommended brand: Chappell Hill)
• 1/2 cup onion (there or there about), medium dice
• 2 cloves garlic
• 2 cups arborio rice
• 6 - 7 cups chicken or vegetable stock (you can just use water if you want, but I like the flavor this gives)
• 1/2 cup frozen green peas
• Zest from 1 lemon
• 1/3 cup grated parmesan cheese
• 5 -7 large basil leaves, roughly chopped

- Cut off the bottom third of the asparagus.  Lightly brush with vegetable oil and grill until slightly charred and tender.  Cut into 1" sections and set aside.
- In a medium pot or saucepan, bring the stock to a boil, turn the heat off and cover.
- In a large saute pan, heat the oil over medium heat for a few minutes.
- Add the sausage to the pan and cook for about 5 minutes to render out the fat.
- Add the onions to the pan and turn the heat to medium-low.  Cook for another 5 minutes.
- Add the garlic to the pan and cook for about 2 minutes.
- Add the rice to the pan and stir for a few minutes and toast the rice a bit.
- Add 4 to 5 good ladles of stock to the pan and stir frequently until the rice absorbs most of the liquid.  Make sure to recover the pot so the stock stays hot.
- Continue this process of adding a few ladles of broth and stirring until the liquid is absorbed, until the rice is al dente.
- Add the peas, asparagus, lemon zest, cheese and basil to the pan and stir until warmed through.

**This dish took about 50 minutes of pretty consistent stirring.  It is crucial to get that creamy texture.  It's a good amount of work, but it's so worth it.  Share the responsibility with the rest of your family and it should take the load off.  Enjoy!**

Baking From Scratch

So, this whole recipe adventure has kind of lit a fire under me.  Up until now, I have only really been dealing with simple entrees which fall into the realm of "cooking", a vast world of a pinch of this, some of that, a little bit of "ooo, that sounds good, let's add that" and then a dish emerges.  However, I am in the beginning stages of coming up with my first ever BAKING recipe...from scratch.  What I mean by that is, I plan on coming up with the recipe myself, not adapting it from someone else's recipe.  The baking world is full of "Thou shalts" and "Thou shalt nots" when it comes to how much and what type of ingredients you use.  Of course, I'm having thoughts and visions of my first attempt coming out perfect without a hitch, but I know there will be multiple attempts.  I am hoping to have a successful product by the end of the weekend, but who knows how long this will take.

"So, Paul, what is it you're planning on baking," you might ask (I know, you're all sooooo interested).  Unfortunately, that must remain a secret for know, but I will say that it is my recreation of one of my favorite desserts from a very well known chain restaurant.  Ever since I first had it, I knew I had to make it at home; but not just make it...make it better.  Any guesses?  So it's just me, the little bit of culinary knowledge that I've scraped up here and there, oh, and of course, my secret weapon...

So what about you?  Any baking recipes/successes/disasters made from scratch that you would like to share?

For All You Meatloaf Haters...

Meatloaf.  It's quite the culinary controversy.  It is, I feel, the Mason-Dixon line of American eats.  I've found that most people love it or hate it.  This recipe is here to call all those across the line back into the realm of love --- love for this wonderful slab of goodness.  Many of you may have some bad memories of an oddly-shaped, grayish orb being served that was just plain hard to look at, and even harder to swallow.  I particularly don't have those memories, since my mom, for as long as I can remember, has always been a great cook.  I looked forward to dinner every night growing up.  However, for all you meatloaf haters out there, I hope this recipe will bring you back to the light (which it already has for two of mine and Bethany's close friends).  I only ask that you give it a chance.

This recipe is best used with 93/7 ground turkey.  I wouldn't recommend using 99/1 turkey, as your available time between "just done" and shoe leather gets dreadfully short.  One thing else I must say:  If you don't have all these ingredients or you feel like it's too big of a hassle, it's okay.  You can do without some of them and it will still be really good.  The main things to watch for are the consistency of the loaf before cooking, final internal temperature, and making sure to let it rest before cutting into it.  Other than that, you can really flavor it how you want.  However, I do recommend you try it as written just once. :)  I have posted this recipe of mine also on another blog that I follow, http://www.blessedwithgrace.blogspot.com/, for the weekly Tempt My Tummy Tuesday, where you'll find a recipe gathering every Tuesday. 

Turkey Meatloaf

Meatloaf

• 1 Tbs extra virgin olive oil
• 1/2 large onion, medium dice
• Leaves from 1 sprig of thyme
• 1 clove garlic, chopped fine
• 20 oz. ground turkey (93/7 fat content recommended)
• 1 Tbs dijon mustard
• 2 tsp worcestershire sauce
• 5-7 large basil leaves
• 1/2 cup bread crumbs
• 1/2 tsp kosher salt

Balsamic Glaze

• 1/3 cup tomato ketchup
• 3 Tbs balsamic vinegar
• 1 tsp honey (I never measure honey...too messy and a waste of a measuring spoon.  Just visualize it as you squeeze it in the bowl)
• 1 1/2 tsp dijon mustard
• 1 Tbs raspberry jam or preserves

- Heat oil in a large frying or saute pan over medium-high heat for a few minutes.
- When oil is shimmering, add onions, thyme leaves and a small pinch of kosher salt.  Turn heat to medium.
- Cook onions for about 10 minutes, stirring occasionally, until they get soft and caramelized.
- Add the garlic to the pan and turn off the heat.  Let cool.
- Preheat the oven to 375 F.
- In a large bowl, add the turkey, mustard, worchestershire sauce, basil, bread crumbs and cooled onion mixture.  Mix gently with your hands until fully combined.  Do not add the salt yet.
- Line a sheet pan with aluminum foil and place turkey mixture onto the center of the pan.  Form into a loaf shape, trying to get the overall height of the loaf somewhere around 3 inches.

-In a small bowl, add the ketchup, balsamic vinegar, honey, mustard and raspberry preserves to a bowl and stir to combine.
- Season the top of the loaf with the 1/2 tsp of kosher salt
- Pour a little of the glaze on top of the meatloaf and spread onto all sides.  The amount of glaze really depends on you.  I usually first add enough to give all sides a thin coat and then extra on top.
-Place the sheet pan in the oven and cook until the internal temperature reaches 148 F or for about 35 minutes (for the one in the picture above, it took exactly 36 minutes).
- Let it rest for about 5 - 7 minutes before cutting and serving to allow the temperature to continue rise and juices to redistribute.  Really, don't skip this step.

**This recipe is great for turkey burgers, as well.  Same meatloaf, same glaze, just different shape.  Excellent with all the usual burger fixins'.  Enjoy!!**

Dinner Rolls: The Measure Of A Meal

To me, a dinner roll can almost define a meal.  I'd say that the quality of your dinner roll is directly proportional to the quality of the rest of the meal.  Think of it this way:  If you get served a roll-shaped object more akin to a paper weight than anything edible, chances are your pot roast to follow will be like a car tire.  This is not to say that a meal without dinner rolls has no hope, which we all know is entirely not true, but you get the point.

These rolls, however, didn't disappoint...in fact, they were my dinner tonight.  I didn't want anything else.  A supple, golden top surrounding a warm, fluffy interior...out of this world.  The smell filled the house in the short 20 minutes they took to bake.  I felt like I was running my own bakery.  This recipe was adapted from one I found on a food blog that I follow, http://www.foodwishes.com/.  I really like to use honey whenever I can, unless granulated sugar is absolutely necessary, so I substituted it in my version.  Also, I thought the dough needed a bit more flour and salt.  I really hope you all try these.

Pot roast never had it so good.

Dinner Rolls (adapted from recipe at http://www.foodwishes.com/)

• 1/4 cup warm water
• 1 package active dry yeast
• 1/2 tsp + 1 Tbs honey
• 3 1/2 to 4 cups unbleached, all-purpose flour
• 1 cup milk
• 3 Tbs butter
• 1 large egg
• 1 tsp salt

- In a large bowl, combine water, yeast and 1/2 tsp honey.  Stir briefly to dissolve yeast and let sit for 5 minutes to bloom until a significant amount of bubbles form.
- While waiting for yeast to bloom, combine the milk and butter in a microwaveable vessel and microwave on high for 1 minute or until butter begins to melt.  Let cool slightly to just warm, not hot.
- To the yeast, add the milk mixture, 1 Tbs honey, egg, salt and 1 cup of flour.  Stir to combine.
- Once mixed, add another cup of flour and stir to combine.
- Once mixed, add another cup of flour and stir to combine.  This should make 3 cups of flour.
- Continue adding flour in small amounts until the dough starts to come together, loses its stickiness and become managable.
- Pour the dough onto a floured surface and knead for 5 - 7 minutes until smooth and elastic, adding flour as needed.
- Once your dough has reached the right consistency, place in a lightly oiled bowl and cover.  Let the bowl sit at room temperature for about 1 1/2 hours.  The dough should roughly double in size.
- Once risen, gently remove the dough to a floured work surface and spread the dough into a rectangle roughly measuring 9" x 13".  It doesn't have to be exact, that's just about how big I remember it being.  I didn't measure it.
- Cut the dough into 12 equal parts and form each piece into a boule or ball.  It doesn't have to be fancy, just get the basic shape.
- Place each ball on a lightly greased sheet pan or cookie sheet.
- Cover the dough ball with a tea towel and let rest at room temperature for 40 minutes.  Dough will rise slightly.
- Preheat an oven to 350F and bake for 20 - 22 minutes. Enjoy!!

Pasta Paul

Bethany and I had been married not too long before this dish made it's way into our weekly eating routine.  This is how I think the name may have come about, but I'm not entirely sure:

Bethany:  "What are you making?"
Me:  Uh...some kind of pasta dish...thing.
Bethany:  "Well what is it?"
Me:  It's pasta and some other stuff.
Bethany:  (she tastes it)  Ooo, that's good pasta, Paul.  That's what you should call it:  Pasta Paul.

Even though that's completely made up, it was probably something dorky like that.  Of course, back then it was doused with copious amounts of oil and sausage, which, although very tasty, began to lead to a marital "freshman 15" for us both.  At this point, when we realized what this dish was doing to us, I stopped making it.  Fast-forward 6 years and Pasta Paul made an encore performance, though revamped and toned down.  And I must say, it is so much more satisfying than I remember the old version being.  I can actually move around without having to lay on the couch for an hour after consuming it, plus the flavor is wonderful.  Also, the thing I love about this dish is that it's basically culinary velcro --- you can throw almost anything in there and it will "stick" and work (of couse, year old chocolate sauce and ranch style beans won't work, but you know what I mean).  I usually vary this dish based on what I've got in the fridge, especially if I need to get rid of a few items that might go bad soon.

So, although this dish is very basic and somewhat of a no-brainer, it holds a fond place in our hearts.  It's the first meal I ever really started making that was my own and it also reminds us (or at least me, anyway) of how far I've come as a cook and how far Bethany and I have come as a couple in these 6 short years.

And please remember, I'm cooking for 2 (well, 2 1/2 now...Charlie doesn't eat that much yet), so the quantities may not fit the amount you need to make.  Usually, I make just enough for all of us with little or no leftover, so make sure to compensate for your needs.

Pasta Paul

• 1/2 lb. dried whole wheat rotini or penne (any type of pasta will do, I just prefer the "bite-sizedness" of these)
• 1 cup sliced button mushrooms
• 2 Tbs extra virgin olive oil
• Pinch of red chile flakes
• 2 cloves garlic, chopped fine
• 1 cup frozen chopped spinach, thawed and drained
• Juice from 1/2 lemon
• 1/3 cup grated parmesan cheese (the real stuff, please...nothing out of a green can)
• 1 handful of cherry tomaotes, halved
• 5 large basil leaves, chopped
• Kosher salt and pepper

- Fill a medium saucepan or pot with about 6 cups water and put over high heat with the lid on.
- While the water comes to a boil, pour the oil into the center of a large, non-stick frying or saute pan.  Place the garlic and chile flakes in the oil and turn the heat on LOW.
- When the water comes to a boil, put in a good heavy pinch of salt and then pour in the pasta.  Reduce the heat to medium/medium-high and cook, uncovered, stirring occasionally, until al dente or just barely firm.
- Once the garlic starts to gently cook for a couple minutes, increase the heat to medium and add the mushrooms.  Try to spread the mushrooms out into a single layer in the pan.  Cook for a few minutes without stirring.  Be careful not to let the garlic burn.
- Add the spinach and lemon juice to the pan and stir in with the mushrooms and garlic.  Add a pinch of salt, about 1/2 tsp or more to your liking.
- When the pasta is done, drain and immediately add to the pan.  The pasta needs to have just a bit of water on it, so don't drain too heavily.  DO NOT RINSE THE PASTA.
-Add the cheese, basil and tomaotes and toss just to warm up the remaining ingredients and melt the cheese.
- Pepper to taste.

**This is a foundation for virtually any protein (chicken breasts or thighs, meatballs, lamb shanks, ox tails, etc.), so have at it.  But it is also just great by itself.  Enjoy!**