OVEN-BAKED RISOTTO

Posted in Rice and Grains by sallybr

The purists will twist their noses at this one… I gave it a try because it came from Everyday Food, a publication I am very fond of. With Martha Stewart backing it up, it could not be a complete and utter failure. 😉 Obviously, you can adapt it for a “regular type” risotto, just continue cooking on the stove top – stirring gently – until done. However, it was nice to be able to stick the dish in the oven and forget about it for half an hour, then enjoy a risotto with almost the exact qualities of the traditional kind.

BUTTERNUT SQUASH BAKED RISOTTO
(adapted from Everyday Food, November 2010)

1 T olive oil
1/2 T butter
1 shallot, very finely diced
2 tsp fresh thyme leaves
1/2 tsp red pepper flakes
1 cup Arborio rice
salt and pepper
1/4 cup dry white wine
1 + 1/2 cups diced butternut squash
1 + 3/4 cup vegetable broth
spinach and baby arugula leaves (2 cups total)
grated parmiggiano reggiano

Heat the oven to 400F. Saute the shallots in olive oil and butter until translucent, add the fresh thyme, red pepper flakes, and season lightly with salt and pepper. Add the rice and cook, stirring constantly, for about 4 minutes. Add the wine, cook until almost absorbed, a couple of minutes more. Add the vegetable stock, and the butternut squash pieces, season again with salt and pepper, bring the mixture to a full boil.

Transfer to an oven-proof container (preferably with a lid), stir the spinach and arugula leaves. Cover with the lid (or with aluminum foil), and bake until the rice is cooked but there’s still some liquid in the dish. Add fresh parmiggiano reggiano before serving, and a little more black pepper, if you are so inclined.

(Makes 4 substantial servings)

ENJOY!

to print the recipe, click here

Comments: My only issue with the recipe was the oven cooking time, which, according to the magazine would be around 20 minutes. That was definitely not enough to cook the rice and absorb enough liquid. In our oven it took slightly over 30 minutes. You might want to play around with the amount of stock added, but keep in mind that risotto should not be rushed, better not make it if you have rigid time constraints.

I don’t think I would serve oven-baked risotto for guests, because the traditional method delivers a creamier texture. But, for the two of us, it was perfectly fine. Leftovers were enjoyed the following day, warmed in the microwave. Still very tasty, even with the significant loss of moisture.

ONE YEAR AGO: Potato Roquefort Cakes

10Nov2010

BRAZIL x GREAT BRITAIN

Posted in General by sallybr

I love the flag counter feature that is found in many blogs these days, so obviously I had to add it to the Bewitching Kitchen.

For the past few months, I’ve had a lot of fun with the “fight for third place” going on between readers’ visits from Brazil and Great Britain. Brazil won for many weeks straight, but now GB has a slight advantage.

I know, I know… I should go out more! 😉

8Nov2010

SOUR CREAM SANDWICH BREAD

Posted in Breads by sallybr

A simple but delightful sandwich bread, made with white flour, commercial yeast, and a bit of sour cream to provide a mildly tangy note, and a moist and tender crumb. If you are baking under challenging conditions (that is, in a small oven), watch out for quite an impressive oven spring: the bread might touch the heating element on top and… you don’t want that to happen. Protect it with aluminum foil if needed. The recipe comes from the one and only Dan Lepard, you can find it here.

SOURCREAM SANDWICH BREAD
(from Dan Lepard, published at The Guardian)

General method:
Sour cream is mixed with water, a little salt and sugar, and yeast. Bread flour is added to form a sticky dough.

Dan uses minimal kneading, just 10 seconds every 10 minutes over half an hour, then the dough rises for 1 hour.

After shaping as a loaf, place in a pan and allow it to rise for 60 to 90 minutes. The bread is baked in a 390F oven for about 45 minutes.

(for the detailed recipe, and printable version, click here)

Comments: This is a great recipe for those times in which you want a simple loaf for day-to-day sandwiches. A slice, slightly toasted, with cottage cheese, salt and pepper, is a perfect way to start the day, next to a steaming cup of green tea. Or, if you prefer to play on my husband’s team, make it a thin spread of blackberry preserves,. Either way, Dan Lepard came up with yet another winner!

I am submitting this post to Susan’s Yeastspotting…

ONE YEAR AGO: Pasta with Zucchini Strands and Shrimp

6Nov2010

CARROT AND LEEK SOUP

Posted in Soups, Vegetarian-friendly by sallybr

Here in California the warm weather hangs around, making me almost forget that Thanksgiving is right around the corner. But when the latest issue of Fine Cooking was delivered in the mail, the gorgeous cover showing a croquembuche in all its glory was a clear reminder: the holidays will soon be here, it’s time for comfort food. Lots of things I want to cook right away from the magazine, but I started with a carrot and leek soup that turned out light and satisfying at the same time.

CARROT AND LEEK SOUP
(adapted from Fine Cooking)

1 T olive oil
1/2 T butter
1 medium-size leek, white and light green part only, thinly sliced
1 shallot, diced
1/2 pound carrots, sliced (about 6, medium)
2 cups water (or chicken stock)
salt and pepper
2 tsp fresh thyme leaves
1/2 cup low fat yogurt
2-3 T fresh orange juice

Melt the olive oil and butter in a medium-sized pan, cook the shallots and leeks until soft but not brown, seasoning lightly with salt and pepper. Add the sliced carrots, water (or stock), thyme leaves, bring to a boil, cover the pan and reduce the heat. Cook until the carrots are soft, about 15 minutes.

Using an immersion blender, puree the soup to the consistency you enjoy (we prefer it with a little body, not fully smooth). Alternatively, you can use a blender or food processor (be careful when blending hot liquids). Bring the pureed soup back to the stove, add the yogurt and orange juice, heat very gently. Taste, adjust seasoning with salt and pepper if necessary. Serve with croutons and minced chives.

ENJOY!

to print the recipe, click here

Comments: I changed the recipe quite a bit, so if you want to make their original version (that includes fancy homemade herb croutons and a few more bells and whistles), buy the magazine. You won’t be disappointed: the cookies section alone and the step-by-step recipe for Beef Wellington are well worth the small investment… 😉

Yogurt is a perfect addition for certain soups, when a hint of richness is welcome, but you don’t want to go overboard. This recipe is similar to the creamy broccoli soup I recently blogged about, and the same basic method might be used for other veggies: butternut squash, cauliflower, even asparagus, although I haven’t quite optimized a method to get a nice, smooth texture when pureeing asparagus. Just another little item to add to my list of culinary challenges… 😉

Note to self: Make soup more often.

ONE YEAR AGO: Chicken Parmiggiana 101