Photo Credit: Julie Nicole Photography
ABC's, they're educational dang it!
If I'm keepin' it real this month, I am tempted to direct you to your local pizza shop, or simply post a picture of Chef Boyardee who has cooked more lunches for my children than I'd like to admit lately. For the past few weeks, my kitchen has been semi-closed due to the newest little addition to our family - baby Joshua. And thanks to the worst cold & flu season in our young family's history, all of us had full blown colds and the remnants of ear infections as we welcomed him home to our den of Sudafed, sneezing, and tissues. So, Josh has survived the onslaught of little germy hands, and a hormonal mother coughing and blowing her nose in and around him for 3 weeks. I'd like to think his immune system has been supercharged for the year! I'm sure that's medically accurate.
We have been immensely blessed to receive meals and support from friends and family nearby. However, the meals have slowed, I'm feeling good, and my kitchen is having it's grand re-opening. Spring is here, and I am inspired and energized to cook once again.
Chef Boyardee, you're out of a job.
Actually, who am I kidding, you'll be staying in my pantry.
Now lets talk food. I am a huge fan of Ina Garten - The Barefoot Contessa. Her cookbooks are beautiful, her food is simple, elegant, and delicious. I really can't relate to much of her life. I subscribe to her blog anyway, despite receiving these kind of posts: "Every year, Jeffrey and I celebrate New Years’ Eve in Paris with close friends. We splurge and hire a car to tour some of the famous French landmarks all lit up..."
I'm pretty sure my last New Year's included take out for two, a Batman movie, and hitting the sack by 10:30pm. Wa hoo. So if you're like me, and just aren't going to be able to squeeze in a getaway to Paris or Venice this Spring, by George, you can at least eat with some European flair.
It seems every Spring, cooking magazines feature various recipes for creamy risottos. While risotto isn't difficult, it can be a bit time consuming and a little fussy. This Barefoot Contessa dish uses Arborio Rice which is the star ingredient in risotto, but with a twist (and without the fuss). Let me tell you gals, Chive Risotto Cakes are the comfort food missing from your menu. It is one of our absolute favorite things to eat! They are kind of like a cross between macaroni cheese and a hash brown. Creamy on the inside and crispy on the outside. How can you go wrong?
**A note to the Last Minute Lucy's: This mixture needs to be chilled for 3-24 hours before frying, so you need to start this dish the day before or well before dinner time!**
Chive Risotto Cakes
Serves 4-6
Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup plain Greek yogurt (or a 6oz. carton)
2 extra-large eggs (or 3 large eggs)
3 tablespoons minced fresh chives
1 1/2 cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
1 cup panko (Japanese dried bread flakes)
Good olive oil
Directions:
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for at least 3 hours or overnight, until firm. If they are not chilled as suggested, they will not hold together very well when you are frying them.
When ready to cook, preheat the oven to 250 degrees F.
Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.
On The Side: These little cakes are so versatile They make a beautiful presentation at brunch, lunch or supper. Often, I serve them as a light main dish with a green salad or broccoli and fruit. They also make an excellent side to ham & steak.
Recipe Source: Adapted from Back to Basics by Ina Garten
We have been immensely blessed to receive meals and support from friends and family nearby. However, the meals have slowed, I'm feeling good, and my kitchen is having it's grand re-opening. Spring is here, and I am inspired and energized to cook once again.
Chef Boyardee, you're out of a job.
Actually, who am I kidding, you'll be staying in my pantry.
Now lets talk food. I am a huge fan of Ina Garten - The Barefoot Contessa. Her cookbooks are beautiful, her food is simple, elegant, and delicious. I really can't relate to much of her life. I subscribe to her blog anyway, despite receiving these kind of posts: "Every year, Jeffrey and I celebrate New Years’ Eve in Paris with close friends. We splurge and hire a car to tour some of the famous French landmarks all lit up..."
I'm pretty sure my last New Year's included take out for two, a Batman movie, and hitting the sack by 10:30pm. Wa hoo. So if you're like me, and just aren't going to be able to squeeze in a getaway to Paris or Venice this Spring, by George, you can at least eat with some European flair.
It seems every Spring, cooking magazines feature various recipes for creamy risottos. While risotto isn't difficult, it can be a bit time consuming and a little fussy. This Barefoot Contessa dish uses Arborio Rice which is the star ingredient in risotto, but with a twist (and without the fuss). Let me tell you gals, Chive Risotto Cakes are the comfort food missing from your menu. It is one of our absolute favorite things to eat! They are kind of like a cross between macaroni cheese and a hash brown. Creamy on the inside and crispy on the outside. How can you go wrong?
**A note to the Last Minute Lucy's: This mixture needs to be chilled for 3-24 hours before frying, so you need to start this dish the day before or well before dinner time!**
Chive Risotto Cakes
Serves 4-6
Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup plain Greek yogurt (or a 6oz. carton)
2 extra-large eggs (or 3 large eggs)
3 tablespoons minced fresh chives
1 1/2 cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
1 cup panko (Japanese dried bread flakes)
Good olive oil
Directions:
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for at least 3 hours or overnight, until firm. If they are not chilled as suggested, they will not hold together very well when you are frying them.
When ready to cook, preheat the oven to 250 degrees F.
Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.
On The Side: These little cakes are so versatile They make a beautiful presentation at brunch, lunch or supper. Often, I serve them as a light main dish with a green salad or broccoli and fruit. They also make an excellent side to ham & steak.
Recipe Source: Adapted from Back to Basics by Ina Garten
| chive_risotto_cakes.pdf |
