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Cooking, Recipe and Food Blog

Milanese Risotto

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Milanese risotto is a creamy rice dish which is simple yet tasty. The aromatic flavor of the saffron and the wine give this recipe a distinct taste. It is best eaten with a glass of  white wine. The one you used for cooking it will do.

 

Serves 4

Ingredients:

4 cups chicken stock

1/2 teaspoon saffron threads

1/4 cup butter

1 tablespoon olive oil

1 medium sized brown onion, finely chopped

4 garlic cloves, crushed

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/4 cup finely grated parmesan

Salt & freshly ground black pepper

Shaved Parmesan, for serving

Crusty bread, for serving

 

Place the stock in a medium sized saucepan over high heat. Add the saffron and bring it to a boil. reduce the heat to low and let it simmer for 5 minutes.

Melt the butter in a separate heavy based saucepan over medium heat. Sauté the garlic and onions for 5 minutes until they are soft and translucent. Stir in the rice and cook it for 1-2 minutes until it is coated in oil.

Pour the wine into the pan and cook the rice for 6-8 minutes or until it is completely absorbed by the rice. Add half a cup of stock and continue to stir until it is absorbed. Repeat this until you finish the stock. Let it cook for another 20 minutes or until the rice is tender but firm to the bite. Do not let the risotto dry up completely. You would like to get a creamy consistency. Remove from heat and then add the grated Parmesan. Mix well. Season it with salt and pepper to taste.

Place the risotto in individual plates or bowls. Sprinkle with Parmesan cheese and serve immediately with crusty bread.

 

Photo Courtesy Of: DeaPeaJay

Mushroom and Parmesan Quiche

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This quiche recipe is unlike the usual because it is egg free.  We used a milk and flour mixture that is similar to béchamel sauce instead. It can be served any time of the day. It is filling and healthy too. You may top it with some sour cream and serve it with salad on the side. That for me is perfect. Yum!

 

Ingredients:

1 sheet frozen short crust quiche pastry, partially thawed

40g butter

250g button mushrooms, thinly sliced

2 green onions, thinly sliced

1/4 cup plain flour

1 1/2 cups reduced-fat milk

2 tablespoons fresh chives, finely chopped

1/4 cup Parmesan cheese, finely grated

 

Preheat the oven at 180C. After, place the thawed pastry in a 23cm round tin pan. Trim the excess pastry and then refrigerate or 30 minutes to 1 hour.

Melt one fourth of the butter in a non-stick saucepan over medium heat. Saute the mushrooms and onions for 3-5 minutes, until they are soft. Transfer them to a colander to drain the excess liquid. Set aside.

Put the remaining butter in the saucepan. Set the heat to medium and then stir in the flour. Cook it for a minute or two until the mixture bubbles. Remove from heat and slowly add the milk while stirring. Place the saucepan back over medium heat and bring it to a boil. Reduce the heat and simmer it for 5 minutes or until thick. Turn off the heat and season it with salt and pepper. Add half of the chives and half of the Parmesan. Mix well. Cover with plastic wrap.

Get the tin pan lined with pastry. Cover it with baking paper and fill it with uncooked rice or beans. Bake it in the preheated oven for 10 minutes or until the edges are browned. Remove the rice or beans. Return the pastry to the oven and cook it for another 5-10 minutes or until golden brown. Remove from the oven and increase the heat to 200C.

Place the mushroom mixture into the pastry. Pour over the flour mixture. Top it with the remaining Parmesan. Bake it for 10-15 minutes or until golden brown. Garnish with the remaining chives. Let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  Joe Shlabotnik

White Bean and Parmesan Dip

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Beans with a twist! This creamy and white bean dip is a perfect snack or appetizer. You can prepare it ahead of time and keep it in the fridge for 2-3 days. It also makes a good stuffing for roasted peppers and other roasted vegetables.

 

Ingredients:

1 (15-ounce can) cannellini beans, rinsed and drained
1 clove garlic, minced
1/3 cup mixed fresh herbs (parsley, basil, sage, thyme and rosemary)
2 shallots, chopped
1/4 cup whole-milk yogurt
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1/4 cup grated Parmesan Cheese
Pita chips, small rye toasts, or fresh cucumber slices, for serving

 

Place the beans, garlic, herbs, shallots and parmesan cheese in a blender or food processor. Blend it in pulses for 2-3 minutes or until all the ingredients are pureed. Add the olive oil, yogurt and lemon juice. Blend the dip for 3-5 minutes or until it becomes creamy. Transfer it to a sealed container and refrigerate for 2 hours or more.

It is best serves chilled with vegetable sticks, pita, tortilla chips or bruschetta.

 

Photo Courtesy Of:  jules:stonesoup

 

Garlic Parmesan Chicken

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This is an easy recipe that is perfect for those who don’t have time to cook. It is a delicious dish that everyone will love. It is best served with potatoes and vegetables. You can also put some salsa on the side or sprinkle it with mozzarella before baking to make it cheesier.

 

Ingredients:

4 cloves garlic, chopped

1/4 cup olive oil

1/2 cup Parmesan cheese

1/2 cup bread crumbs

1 teaspoon garlic salt

1/4 teaspoon pepper

1 tablespoon chopped parsley

4 boneless, skinless chicken breasts

 

Preheat the oven at 400F.

Place the olive oil and garlic in a microwavable bowl or container; microwave on high for 30 seconds.

In a shallow dish, combine the Parmesan cheese, bread crumbs, garlic salt, pepper and parsley. Mix well.

Dip the chicken in the garlic olive oil and then coat it with the Parmesan mixture and place it in a baking dish. Bake it for 25-30 minutes or until the chicken is soft. Do not let it become to dry. It must stay juicy.

Serve immediately with preferred side.

 

Photo Courtesy Of: misscrabette

 

4 Cheese Macaroni with Truffle Oil

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Macaroni and cheese is a comfort food everyone loves. I am a cheese lover who eats anything with cheese. This recipe can be considered gourmet as compared to the classic mac and cheese, but I assure you that it is definitely awesome. If you don’t have the specified cheeses available or you find them expensive, you can use any type of cheese you want. There are also grated 3 cheese value packs sold in supermarkets.

The truffle oil can be expensive, but it is a good investment. You can add it to other casseroles, vegetable dishes and mashed potatoes to make them tastier. Some even use it as a dip for French fries and according to them it is addicting.

Ingredients:

1 lb macaroni pasta

4 tablespoons butter

2 tablespoons flour

2 tablespoons heavy cream

2 cups milk

2 egg yolks

2 cups Gouda cheese, grated

2 cups Gruyère cheese, grated

2 cups Cheddar cheese, grated

1 cup Parmesan cheese, grated

3 tablespoons truffle oil

Nutmeg, salt and pepper to taste

Preheat the oven at 450F.

In a pot of boiling water with oil and salt, cook the macaroni according to package instructions or until al dente. Drain and set it aside.

To make the mornay sauce, melt the butter in a large saucepan under medium heat. Stir in the flour and cook for 2-3 minutes. Slowly pour in the milk and stir often until the sauce starts to thicken.

In a small bowl, combine the egg yolks and a tablespoon of heavy cream. Mix well and Set aside.

Set aside 1/3 of the cheeses for later. Slowly add the rest of the cheese into the mornay mixture. Keep it under low heat and stir occasionally until all the cheese melt. After, turn off the heat and slowly fold in the egg and cream mixture. Add another tablespoon of heavy cream. Continue to mix until the ingredients blend together. Turn on the heat to low and continue to cook until you reach desired thickness. Stir occasionally. Season it with nutmeg, salt and pepper.

Combine the sauce, pasta and truffle oil. Mix it well and make sure the macaroni is coated in the cheese sauce. Transfer it to a baking pan or casserole dish. Top it with Gruyère, Gouda, Cheddar and Parmesan (in order). Cover it in foil and bake for 15-20 minutes. Remove the foil and bake for another 5 minutes or until the cheese turns brown.

Remove from the oven and let it stand for 5 minutes before serving.

Photo Courtesy Of: hildgrim

Chicken Breasts with Spinach and Ricotta

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Soft, juicy Chicken Breasts, with flavoursome Spinach, and a rich, gooey Ricotta Centre – very simple, yet very impressive and a sure-fire hit.
Spinach Chicken
You can use a different type of Curd or Soft Cheese too in place of the Ricotta, so it may be worth trying a few varieties out!

To Serve 4
4 Skinless Chicken Breast Fillets
50g Frozen Spinach, chopped and thawed
175g Ricotta Cheese
60g Parmesan Cheese, freshly grated
2tsp Nutmeg, freshly grated
Salt and Pepper
8 Large Spinach Leaves, fresh
150ml Dry White Wine
300ml Chicken Stock
50g Butter, chilled and diced

1. Using a very sharp knife, make a deep cut along the thicker side of the Chicken Breast to make a pocket
2. Squeeze any moisture out of the thawed Spinach, then place in a bowl. Mix in the Ricotta, Parmesan, Nutmeg, Salt and Pepper, and spoon evenly into the pockets of each Chicken Breast
3. Bring a pan of Salted Water to the boil, and add the Large Spinach Leaves, and remove straight away with a slotted spoon. Plunge into a bowl full of cold water to make sure that the colour stays, and to prevent any extra cooking. Wrap two of these leaves around each Chicken Breast, and tie with thin cotton to secure.
4. Position the Chicken Breasts in a large shallow pan before pouring over the Wine and Stock. Bring the mixture to the boil, then lower the heat, cover and gently simmer for thirty to forty minutes, until cooked. Remove from the pan with a slotted spoon, and keep warm.
5. Bring the remaining liquid to the boil again, and reduce the mixture by half. Remove from the heat, add the Butter, and season to taste.

Serve the Chicken sliced on a plate, sat on top of the sauce – or serve the Chicken Breasts whole, and serve the Sauce separately.

Photo Courtesy of: Mia3mom

Macaroni and Tuna Fish Layer

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Tuna layered with Garlic, Mushroom and Red Peppers, between Macaroni, all under a deliciously light crunchy topping.
Macaroni and Tuna Layers
If you’re not a big Tuna fan, replace it with cooked chopped Chicken, Beef or Pork, or with three or four hard boiled eggs, sliced up. And, if like me, you’re a cheese addict, add as much as you want, but you might want a mild tasting one rather than a stronger, more mature flavoured cheese.

To serve 2
125g Dried Macaroni
2tbsp Oil
1 Garlic Clove, peeled and crushed
60g Button Mushrooms, sliced
½ Red Pepper, thinly sliced
200g Can of Tuna, drained and flaked
½ tsp Dried Oregano
30g Butter
1tbsp Plain Flour
250ml Milk
2 Tomatoes, sliced
2tbsp Dried Breadcrumbs
30g Mature Cheddar or Parmesan Cheese
Salt and Pepper

1. Cook the Macaroni in boiling Salted Water, with a tablespoon of Oil, until tender – around twelve minutes, before draining, rinsing and draining thoroughly
2. Heat the rest of the Oil in a Saucepan, and add the Garlic, Mushrooms and Peppers, frying over a medium heat until soft. Add the Tuna, Oregano and season to taste, before heating through.
3. Grease an Ovenproof dish and add half of the cooked Macaroni, cover with the Tuna Mixture, then layer with the remaining Macaroni.
4. To make the sauce, melt the Butter, then stir in the Flour for a minute. Add the Milk, then bring to the boil – simmer for a minute or so, until thickened, and season to taste. Pour the sauce over the Macaroni.
5. Lay the sliced Tomatoes over the Sauce over the Macaroni, then cover with the Breadcrumbs and Cheese – place in a heated oven (set at 200C) until brown on top, and piping hot through – around twenty five minutes.

Photo Courtesy of: zoyachubby

Eggplant Parmigiano

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Some say that eggplants contain no nutrition, but others disagree because according to them it can treat high blood pressure. The funny thing is it actually contains nicotine. No wonder it is addicting. I like eggplants fried, in stews or in salads. Kidding aside, there is no need to worry because the nicotine content is negligible. You have to consume almost 10 kilos of eggplants to achieve the same amount of nicotine from a cigarette.

1/2 cup extra-virgin olive oil

2 large eggplants or about 2 pounds of eggplants

1 bunch fresh basil leaves

1 pound fresh mozzarella, sliced

1/2 cup freshly grated Parmesan cheese

1/4 cup bread crumbs

1 Spanish onion, diced

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely grated

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Salt and pepper

Preheat the oven to 450(F) degrees and then grease the baking sheet with olive oil.

Next, cut the eggplant into 1 inch thick slices. If you are using big eggplants you can slice it horizontally to make circles, but if you use the thinner varieties, slice lengthwise. Place them on the baking sheet and season with salt and pepper. Bake the eggplants for 10-15 minutes or until they turn brown. Remove them from the oven and let them cool. Lower the temperature to 350 degrees.

While waiting for the eggplants, prepare the tomato sauce. In a deep saucepan, heat the olive oil under medium heat.  Sauté the garlic and onions for 5-8 minutes or until they are lightly browned. Add the thyme and carrots. Stir-fry for another 5 minutes or until the carrots are soft. Mix in the tomatoes and the juice and let it boil. Make sure to stir it frequently. After, lower the heat and let it simmer for 20 minutes or until the sauce thickens. Continue to stir to avoid the bottom from burning. Season it with salt and pepper.

In a greased baking pan, place one layer of eggplants. Pour some tomato sauce and sprinkle with basil. Place a slice of mozzarella on each eggplant and then add a dash of Parmesan cheese. Continue the same layering process until you use up the remaining eggplants. Top the eggplant layers with bread crumbs. Bake it in the oven for 15-20 minutes until the cheese melts and becomes slightly toasted.

Remove from the oven and let it cool for 5-10 minutes before serving.

Photo Courtesy Of: jules:stonesoup