INGREDIENTS
Bean Topping:
1 15-ounce can canellini beans, rinsed and drained well
3 Roma tomatoes, chopped
2 plump clove garlic, minced or pressed
1 celery stalk, chopped
2‑3 Tablespoons best quality fruity olive oil
2 teaspoons red wine vinegar, or to taste
1‑2 Tablespoons lemon juice, or to taste
1/4 cup basil, torn into small pieces or chopped
Salt and pepper, to taste
Grilled Bruschetta:
4 1/2" slices bread from crusty artisanal-style Italian loaf
1 plump, halved clove garlic (or more as needed)
Best quality extra virgin olive oil
PREPARATION:
Bean Topping:
1.In a medium bowl, place the cut tomatoes with a pinch of salt, toss to coat and allow to rest five minutes. Add two tablespoons olive oil and the garlic, toss to coat. Add the beans and celery and toss to coat. Add the red wine vinegar, some grindings of pepper and toss. Taste mixture -- should be flavorful and a little juicy. Adjust taste and texture with another splash of olive oil, vinegar, or pinch of salt. Fold in basil.
Grilled Bruschetta:
1.Heat grill pan to medium-high. Grill slices of bread until marked on both sides. Rub one side of each piece with the cut sides of the garlic. Drizzle with olive oil. Cut slices of bread in half, top each with a tumble of bean mixture, some juices.
*Courtesy of Kitchen Boss
Wednesday, March 23, 2011
Buddy Valastro's Italian Pot Roast
Ingredients:
2‑1/2 ‑ 3 pounds boneless chuck roast
1/2 pound pancetta, cut into 1/4" dice
4 peeled and smashed cloves garlic
1 medium Spanish onion, peeled and sliced lengthwise
1 large stalk celery cut widthwise into 1" pieces
1 bunch slender carrots peeled and halved widthwise, then lengthwise (4 longish pieces from each carrot)
2 cups Chianti or other dry red Italian wine
1 cup homemade (unsalted) chicken or beef stock or water
1/2 tablespoon balsamic vinegar
pinch sugar
1 14.5 ounce can diced tomatoes
1 sprig rosemary
2 tablespoons chopped Italian parsley
salt
pepper
neutral oil
egg noodles, cooked and tossed with butter and chopped parsley to serve
Directions:
1. Ahead of time, salt the roast on all sides, wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. Preheat oven to 300. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of neutral oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.
3. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.
4. Add the pancetta, onion, celery and garlic cloves with a pinch of salt and saute until vegetables soften. Add the wine, stock, tomatoes, pinch of sugar, pinch of salt, some grindings of pepper and the vinegar. Bring to a boil, scraping browned bits from bottom of the pot into the sauce. Simmer high for a couple of minutes until liquid reduces almost by half. Snuggle the meat back into the pot with the rosemary and parsley, the liquid should come at least halfway up the sides of the roast, add more if needed. Bring to a boil, put the lid on the pot and place in the oven to roast for one hour.
5. After one hour, turn the meat over and replace the lid. Continue to roast another hour. At the two hour mark, turn the roast again and add the carrots, submerging in the pot liquid. Cover and roast an additional 30 to 45 minutes. The roast is done when it is fork tender.
6. Remove the meat and carrots to a platter. Return pot to the burner and on high, stirring, reduce until pot liquid reduces to desired consistency. Check seasoning. Stir in fresh parsley.
7. Serve roast sliced with pot gravy and carrots.
2‑1/2 ‑ 3 pounds boneless chuck roast
1/2 pound pancetta, cut into 1/4" dice
4 peeled and smashed cloves garlic
1 medium Spanish onion, peeled and sliced lengthwise
1 large stalk celery cut widthwise into 1" pieces
1 bunch slender carrots peeled and halved widthwise, then lengthwise (4 longish pieces from each carrot)
2 cups Chianti or other dry red Italian wine
1 cup homemade (unsalted) chicken or beef stock or water
1/2 tablespoon balsamic vinegar
pinch sugar
1 14.5 ounce can diced tomatoes
1 sprig rosemary
2 tablespoons chopped Italian parsley
salt
pepper
neutral oil
egg noodles, cooked and tossed with butter and chopped parsley to serve
Directions:
1. Ahead of time, salt the roast on all sides, wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. Preheat oven to 300. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of neutral oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.
3. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.
4. Add the pancetta, onion, celery and garlic cloves with a pinch of salt and saute until vegetables soften. Add the wine, stock, tomatoes, pinch of sugar, pinch of salt, some grindings of pepper and the vinegar. Bring to a boil, scraping browned bits from bottom of the pot into the sauce. Simmer high for a couple of minutes until liquid reduces almost by half. Snuggle the meat back into the pot with the rosemary and parsley, the liquid should come at least halfway up the sides of the roast, add more if needed. Bring to a boil, put the lid on the pot and place in the oven to roast for one hour.
5. After one hour, turn the meat over and replace the lid. Continue to roast another hour. At the two hour mark, turn the roast again and add the carrots, submerging in the pot liquid. Cover and roast an additional 30 to 45 minutes. The roast is done when it is fork tender.
6. Remove the meat and carrots to a platter. Return pot to the burner and on high, stirring, reduce until pot liquid reduces to desired consistency. Check seasoning. Stir in fresh parsley.
7. Serve roast sliced with pot gravy and carrots.
Spaghetti Daube in Creole Gravy
Ingredients:
3 to 5 pound beef chuck or rump roast
2-3 tablespoons of canola oil
2 large onions, chopped
2 stalks of celery, chopped
1 large green bell pepper, chopped
4 cloves of garlic, minced
2 tablespoons of tomato paste
2 (28 ounce) cans of whole tomatoes
1 (8 ounce) can of tomato sauce
1 tablespoon sugar
1/2 cup of beef broth (or red wine)
Splash of Worcestershire sauce
1 teaspoon of salt
8 turns of the pepper grinder
1/2 teaspoon of Slap Ya Mama, or your
favorite Cajun/Creole seasoning
1 teaspoon of Italian seasoning
1/2 tablespoon of dried parsley
1 large bay leaf
Grated nutmeg
Cooked spaghetti noodles
Shredded Parmesan cheese, optional
Directions:
Set roast aside to come to room temperature.
Pour enough canola oil into the bottom of a heavy, stainless stockpot and heat to medium high. Add onion, celery and bell pepper and cook until softened, but not brown. Add the garlic and cook another minute. Stir in the tomato paste and cook and stir for about 5 minutes. Using a pair of kitchen shears, coarsely cut up both cans of the whole tomatoes right in the can; add to pot. Add the tomato sauce and sugar. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add the salt, pepper, Cajun seasoning, Italian seasoning, parsley, and bay leaf. Pass a whole nutmeg over a microplane 3 or 4 times and stir in the beef broth and Worcestershire; bring up to a boil. Cut the roast in half, add it to the pot, cover, reduce heat to a low simmer, and cook for 2 to 3 hours or until beef is tender. Don't allow the meat to boil! Keep it at a very low simmer.
Remove the beef from the pot, slice into 1/2 inch slices (if you are making Daube Glace, reserve some of these whole slices) and then shred pieces with a fork, add the shredded beef back to the tomato gravy. Let it continue to low simmer, covered, another 15 minutes, or just hold the pot on very low until you are ready to serve. You can also leave it as whole slices if you prefer, returning the slices to the gravy to simmer a bit, and then serving the slices on top of the spaghetti noodles, with a bit of sauce spooned over the top.
Boil the spaghetti noodles according to package directions; drain well. Return noodles to pot and add a couple of scoops of the tomato gravy, stirring to coat all of the noodles. Turn the noodles out onto a large platter and pour sauce over the top, or plate noodles individually and add a couple of hearty scoops of the meat and sauce.
Serve with Parmesan cheese at the table for sprinkling on top. Add a mixed garden salad on the side and a nice chunk of hot, buttered French bread.
*Courtesy of Deep Dish South
3 to 5 pound beef chuck or rump roast
2-3 tablespoons of canola oil
2 large onions, chopped
2 stalks of celery, chopped
1 large green bell pepper, chopped
4 cloves of garlic, minced
2 tablespoons of tomato paste
2 (28 ounce) cans of whole tomatoes
1 (8 ounce) can of tomato sauce
1 tablespoon sugar
1/2 cup of beef broth (or red wine)
Splash of Worcestershire sauce
1 teaspoon of salt
8 turns of the pepper grinder
1/2 teaspoon of Slap Ya Mama, or your
favorite Cajun/Creole seasoning
1 teaspoon of Italian seasoning
1/2 tablespoon of dried parsley
1 large bay leaf
Grated nutmeg
Cooked spaghetti noodles
Shredded Parmesan cheese, optional
Directions:
Set roast aside to come to room temperature.
Pour enough canola oil into the bottom of a heavy, stainless stockpot and heat to medium high. Add onion, celery and bell pepper and cook until softened, but not brown. Add the garlic and cook another minute. Stir in the tomato paste and cook and stir for about 5 minutes. Using a pair of kitchen shears, coarsely cut up both cans of the whole tomatoes right in the can; add to pot. Add the tomato sauce and sugar. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add the salt, pepper, Cajun seasoning, Italian seasoning, parsley, and bay leaf. Pass a whole nutmeg over a microplane 3 or 4 times and stir in the beef broth and Worcestershire; bring up to a boil. Cut the roast in half, add it to the pot, cover, reduce heat to a low simmer, and cook for 2 to 3 hours or until beef is tender. Don't allow the meat to boil! Keep it at a very low simmer.
Remove the beef from the pot, slice into 1/2 inch slices (if you are making Daube Glace, reserve some of these whole slices) and then shred pieces with a fork, add the shredded beef back to the tomato gravy. Let it continue to low simmer, covered, another 15 minutes, or just hold the pot on very low until you are ready to serve. You can also leave it as whole slices if you prefer, returning the slices to the gravy to simmer a bit, and then serving the slices on top of the spaghetti noodles, with a bit of sauce spooned over the top.
Boil the spaghetti noodles according to package directions; drain well. Return noodles to pot and add a couple of scoops of the tomato gravy, stirring to coat all of the noodles. Turn the noodles out onto a large platter and pour sauce over the top, or plate noodles individually and add a couple of hearty scoops of the meat and sauce.
Serve with Parmesan cheese at the table for sprinkling on top. Add a mixed garden salad on the side and a nice chunk of hot, buttered French bread.
*Courtesy of Deep Dish South
Crab Cakes with Remoulade
Ingredients:
2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
REMOULADE:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Directions:
Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
Roll them in bread crumbs and shake off excess.
Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
Garnish with slices of lemon and serve with a green salad.
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Yield: 6 servings
*Courtesy of Tyler Florence
2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
REMOULADE:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Directions:
Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
Roll them in bread crumbs and shake off excess.
Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
Garnish with slices of lemon and serve with a green salad.
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Yield: 6 servings
*Courtesy of Tyler Florence
Thai Lemon Shrimp
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
Thursday, June 19, 2008
Thai Lemon Shrimp
In my never ending search for tasty shrimp recipes I came across this recipe for Goong Maa Now or Thai lemon shrimp. Like many Thai dishes this one is a perfect melding of sweet, sour, hot and salty. This recipe calls for kaffir lime leaves which were a bit difficult to find. Luckily they keep really well in the freezer and the bag that I picked up has lasted a long time. This is another super quick shrimp dish that takes almost no time to make. The lemon and coconut milk added an amazing flavour and aroma and of course this dish would not be complete without my favorite herb, cilantro. These lemon shrimp could easily be served as an appetizer or as a meal along with some rice or pasta.
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.
*Courtesy of Closet Cooking.
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
Thursday, June 19, 2008
Thai Lemon Shrimp
In my never ending search for tasty shrimp recipes I came across this recipe for Goong Maa Now or Thai lemon shrimp. Like many Thai dishes this one is a perfect melding of sweet, sour, hot and salty. This recipe calls for kaffir lime leaves which were a bit difficult to find. Luckily they keep really well in the freezer and the bag that I picked up has lasted a long time. This is another super quick shrimp dish that takes almost no time to make. The lemon and coconut milk added an amazing flavour and aroma and of course this dish would not be complete without my favorite herb, cilantro. These lemon shrimp could easily be served as an appetizer or as a meal along with some rice or pasta.
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.
*Courtesy of Closet Cooking.
Tuesday, March 22, 2011
Homemade Banana Pudding
Ingredients:
3/4 cup sugar, divided to 1/2 and 1/4 cups
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
3 cups milk
1 overflowing teaspoon of vanilla extract
1 box of Nilla Vanilla Wafers, you won't use every one them
4 to 6 ripe bananas, sliced (as many as you want)
Pinch cream of tartar
Directions:
Separate the egg whites and yolks into separate bowls; set aside the whites to come to room temperature. You'll be making meringue with those in a bit. You'll need a mixer to whip the meringue.
Put water in the bottom of a double boiler (or pot) and bring to a boil. In the top section (or a bowl), whisk together 1/2 cup of the sugar with the flour, salt, and milk. Whisk in the yolks and put on top of the double boiler. Continue stirring mixture constantly until it thickens and mixture reaches 170 degrees. Remove from heat, stir in the vanilla and set aside. Be sure to let the hot custard cool a bit before layering the dessert, otherwise the cookie wafers turn to mush. Mixture should not be thin, but should be thickened and look like a prepared pudding.
You'll need about a 1-1/2 quart baking dish for this, or I prefer to use a clear glass bowl to show off the layers, since banana pudding should be layered in my opinion, somewhat like a trifle is done. You'll be sticking the completed dessert under the broiler, but only for a few seconds; still you may want to make sure you are using a glass bowl that is oven safe. You can also bake it if you're worried about cooking egg whites, but I prefer the few seconds under the broiler.
Now you'll begin layering. Depending on the size dish you are using, you should have two or three layers of wafers, bananas and custard. Spoon a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out, if desired. This just makes a pretty presentation from the outside of the bowl. Top the layer of wafers with banana slices, as thick a layer as you would like, top that with custard. Continue to layer wafers, bananas and custard so you have a total of 2 to 3 layers, ending with custard on top. Set aside.
Add the egg whites to the mixer bowl and beat on low speed until egg whites begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form. While you are making the meringue, move the oven racks to the lower section of the oven and preheat the oven to broil. If you prefer to bake the meringue, preheat to 350 degrees. You'll only need to bake it for about 15 to 20 minutes or until the peaks of the meringue brown.
Continue beating on medium, slowly and gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form, but don't beat it so much that it gets dry. You just want it to be beat to the point that it is soft, but stiff enough that if you turn the bowl upside down, the meringue will not leave the bowl.
Spread the whites all over the top of the last layer of custard, spreading it out to the edges. Using a spatula, create some swirls on top, because when you put it under the broiler, this will create brown edges and makes a beautiful presentation.
Stick the bowl in the oven under the broiler but only for mere seconds - so keep an eye on it. Don't walk away, don't answer the phone! You want to brown up the peaks and edges of the meringue where you made the swirls, and believe me it will absolutely only take a few seconds, so don't leave and risk burning the meringue. Alternatively, you can bake it and get the same result. Preheat the oven to 350 degrees for 15 to 20 minutes.
Remove and let sit for about at least 1 hour, or refrigerate for up to 4 hours before serving.
Garnish with a sprinkling of crushed wafers, if desired.
Makes about 12, 2/3 cup servings - double recipe for larger bowl and definitely double for the holidays!
*From the Kitchen of Deep South Dish
3/4 cup sugar, divided to 1/2 and 1/4 cups
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
3 cups milk
1 overflowing teaspoon of vanilla extract
1 box of Nilla Vanilla Wafers, you won't use every one them
4 to 6 ripe bananas, sliced (as many as you want)
Pinch cream of tartar
Directions:
Separate the egg whites and yolks into separate bowls; set aside the whites to come to room temperature. You'll be making meringue with those in a bit. You'll need a mixer to whip the meringue.
Put water in the bottom of a double boiler (or pot) and bring to a boil. In the top section (or a bowl), whisk together 1/2 cup of the sugar with the flour, salt, and milk. Whisk in the yolks and put on top of the double boiler. Continue stirring mixture constantly until it thickens and mixture reaches 170 degrees. Remove from heat, stir in the vanilla and set aside. Be sure to let the hot custard cool a bit before layering the dessert, otherwise the cookie wafers turn to mush. Mixture should not be thin, but should be thickened and look like a prepared pudding.
You'll need about a 1-1/2 quart baking dish for this, or I prefer to use a clear glass bowl to show off the layers, since banana pudding should be layered in my opinion, somewhat like a trifle is done. You'll be sticking the completed dessert under the broiler, but only for a few seconds; still you may want to make sure you are using a glass bowl that is oven safe. You can also bake it if you're worried about cooking egg whites, but I prefer the few seconds under the broiler.
Now you'll begin layering. Depending on the size dish you are using, you should have two or three layers of wafers, bananas and custard. Spoon a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out, if desired. This just makes a pretty presentation from the outside of the bowl. Top the layer of wafers with banana slices, as thick a layer as you would like, top that with custard. Continue to layer wafers, bananas and custard so you have a total of 2 to 3 layers, ending with custard on top. Set aside.
Add the egg whites to the mixer bowl and beat on low speed until egg whites begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form. While you are making the meringue, move the oven racks to the lower section of the oven and preheat the oven to broil. If you prefer to bake the meringue, preheat to 350 degrees. You'll only need to bake it for about 15 to 20 minutes or until the peaks of the meringue brown.
Continue beating on medium, slowly and gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form, but don't beat it so much that it gets dry. You just want it to be beat to the point that it is soft, but stiff enough that if you turn the bowl upside down, the meringue will not leave the bowl.
Spread the whites all over the top of the last layer of custard, spreading it out to the edges. Using a spatula, create some swirls on top, because when you put it under the broiler, this will create brown edges and makes a beautiful presentation.
Stick the bowl in the oven under the broiler but only for mere seconds - so keep an eye on it. Don't walk away, don't answer the phone! You want to brown up the peaks and edges of the meringue where you made the swirls, and believe me it will absolutely only take a few seconds, so don't leave and risk burning the meringue. Alternatively, you can bake it and get the same result. Preheat the oven to 350 degrees for 15 to 20 minutes.
Remove and let sit for about at least 1 hour, or refrigerate for up to 4 hours before serving.
Garnish with a sprinkling of crushed wafers, if desired.
Makes about 12, 2/3 cup servings - double recipe for larger bowl and definitely double for the holidays!
*From the Kitchen of Deep South Dish
Monday, March 14, 2011
Rice Pudding
INGREDIENTS
1/2 cup Arborio rice
4 cups whole milk
1/2 cup sugar
1 vanilla bean
strip orange zest
pinch salt
2 large eggs
PREPARATION:
1. In a deep 3 quart saucepan place the rice, milk sugar, vanilla bean (seeds scraped into the pot, pod added, too), pinch salt and orange zest. Bring mixture to a boil, stirring.
2. Adjust heat to a low simmer and cook, stirring frequently, until rice is tender and mixture has thickened –- 30 to 40 minutes.
3. Whisk the eggs in a bowl and ladle in about a 1/2 cup of the rice pudding, whisking. Pour the egg/pudding mixture into the pot. Stir constantly for a couple of minutes longer. Mixture should be a beautiful creamy texture. Remove from heat and fish out the vanilla pod and orange zest. Allow to cool to room temperature.
4.Serve pudding chilled or at room temperature.
1/2 cup Arborio rice
4 cups whole milk
1/2 cup sugar
1 vanilla bean
strip orange zest
pinch salt
2 large eggs
PREPARATION:
1. In a deep 3 quart saucepan place the rice, milk sugar, vanilla bean (seeds scraped into the pot, pod added, too), pinch salt and orange zest. Bring mixture to a boil, stirring.
2. Adjust heat to a low simmer and cook, stirring frequently, until rice is tender and mixture has thickened –- 30 to 40 minutes.
3. Whisk the eggs in a bowl and ladle in about a 1/2 cup of the rice pudding, whisking. Pour the egg/pudding mixture into the pot. Stir constantly for a couple of minutes longer. Mixture should be a beautiful creamy texture. Remove from heat and fish out the vanilla pod and orange zest. Allow to cool to room temperature.
4.Serve pudding chilled or at room temperature.
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