Dragon Carrot Risotto (Fault in our Stars)
- 2 tablespoons butter
- ½ sweet onion, ½ red onion, finely chopped
- 1lb. dragon carrots, grated
- Sea salt and ground pepper to taste
- 2 cups risotto rice
- ½ cup dry white wine (if you’re making this at school, substitute with 1/2 cup chicken broth)
- 4 cups chicken broth
- ¼ cup grated Parmesan
Bring broth to a boil in a separate pot. In a large saucepan, melt 1Tbs. butter. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in risotto. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until risotto is creamy and just tender, about 20 minutes (you may not need all the broth).
Remove risotto from heat. Stir in Parmesan and 1 Tbs. butter. Season with additional salt and pepper to your taste.
This recipe was adapted from Martha Stewart: http://www.marthastewart.com/316250/parmesan-carrot-risotto
Poached Salmon (Titanic)
I received this recipe from a French Chef, which I adapted:
6 fresh salmon pieces cut into two inch wide pieces
4 cups chicken broth
2 carrots julienne cut
1 zucchini julienne cut
1 bunch Italian parsley
12 fresh garlic cloves cut into 4 pieces each
1-2 teaspoon cinnamon (to your taste)
1-2 teaspoon cumin (to your taste)
Wash the parsley and place in the bottom of a stovetop pan. Place carrots and zucchini around the edges. Place salmon skin down on top of the parsley and sprinkle fresh garlic on top. Boil broth with cinnamon and cumin. Pour over salmon pieces and cover. Turn on stovetop and continue to simmer liquid for 5-8 more minutes. Let the salmon stand for another 5-8 minutes until it is cooked.
Mousseline Sauce (Titanic)
- 1/2 c. (1 stick) butter
- 4 egg yolks
- 2 Tbsp. lemon juice
- 1/4 c. boiling water
- 1/4 tsp. salt
- 1/2 c. whipping cream
Beat butter at high speed of mixer until light and
fluffy. Add egg yolks, one at a time, beating well after each
addition. Continue beating at high speed and very gradually
add lemon juice, water and salt. (Mixture will thin out.)
Transfer to a heavy saucepan and cook over low heat, stirring
constantly, until thickened. Cool to room temperature. Whip
cream until very stiff, fold into cooled Hollandaise Sauce.
Use for Chicken Divan, asparagus, broccoli, artichokes, eggs or
poached fish. Yields 2 cups.
This recipe came from: http://frenchfood.about.com/od/dressingpreservessauces/r/Mousseline-Sauce-Recipe.htm
Mexican Coffee (Time Between Us)
Makes 8 (1-cup) servings.
6 cups dark roasted coffee coffee (regular or decaffeinated)
1-2 teaspoons cinnamon
2 cups milk
1/3 cup hot cocoa mix (I used Omanhene)
2 tablespoons light brown sugar
1 teaspoon vanilla
Whipped cream (optional)
In a saucepan, add brewed coffee, milk, chocolate, brown sugar, and vanilla and simmer. Stir mixture until the cocoa and brown sugar is dissolved.
Pour into serving cups. Garnish with whipped cream and cinnamon, if desired. (We had the whipped cream – but no one added cinnamon. There was more than enough in the coffee.)
Recipe adapted from: http://www.mccormick.com/Recipes/Beverages/Mexican-Coffee.aspx
Grace’s Lemonade (My Life Next Door)
By Huntley Fitzpatrick
1 quart water
3 medium-sized lemons
¼ to ½ cup honey or maple syrup or sugar (I used sugar!)
Fresh mint leaves
Grate skin of lemons and set aside. Mix other ingredients. Refrigerate.
Chop fresh mint leaves. Set aside ¼ cup. Mix with grated peel and 2 cups water. Pour into molds and freeze.
To drink: pour fresh lemonade into glasses, add frozen cubes. Garnish with a lemon slice.
Pesto Recipe from Marylyn Scheuer (Easy)
Wash and pat dry fresh basil. You can also use spinach leaf or a bit of arugula for peppery flavor to stretch it if need be.
3 Garlic cloves
¼ cup lemon juice
Walnuts or pine nuts (I used pine
Salt to taste
(Marylyn said:) I use a food processor and dump in a few cups of leaves; 2-3 garlic cloves; a good handful of nuts (1/2-3/4 cup) and pulse until the leaves, nuts, and garlic are roughly chopped. Add lemon juice (¼ cup) then turn the machine on and drizzle olive oil through the top opening so it comes in a fine stream. You will use around ¾ cup of oil and you keep blending until you like the consistency (add more or less depending on how thick you want it). Periodically, turn off the machine to scrape the sides. Season with salt and add lemon juice if you want it more tangy.
If you want to use the pesto to make a cream sauce, make the sauce first (warmed milk or soy, 1 Tbs. corn starch dissolved in water and added to milk to thicken with salt and pepper) and then whisk in the prepared pesto and warm through.
Toss with any cooked pasta.
Cherry Pie (Alice Bliss)
I use this recipe. The two things I don’t add are the sugar on top of the crust or the butter. I personally don’t think it’s needed. Also, I cut patterns into my crust. Feel free to do what makes you happy. (I want to stress the importance of draining the liquid as much as possible, or it will be soupy. Also, refrigerate to firm up after it cools. Before serving, take it out of the fridge and serve at room temperature, though no one in our house can wait that long!)
Vegetarian Dumplings (Silver Phoenix)
1 container shiitake mushrooms chopped
1/2 pound Napa cabbage, quickly blanch, then chopped
1/2 pound baby bok choy, quickly blanch, then chopped
3 tablespoons toasted sesame oil
1/8 cup cilantro chopped
2 green onions chopped
2 tablespoons soy sauce
1 Tbs. fresh ginger grated
2 cloves garlic grated
1 egg – scrambled
1 packet of frozen dumpling wrappers* OR Dumpling wrappers:
Small bowl of water
3 tablespoons soy sauce
1 teaspoon Chinese Rice vinegar
1 teaspoon sesame oil
Pinch of white pepper
To make the vegetable filling:
Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.
Add the sesame oil, soy sauce, ginger, garlic to the vegetable mixture. Add in scrambled egg. After it’s all mixed, drain liquid.
You can make homemade wrappers – I purchased wontons from the grocery store to save time.
NOTE: I used a dumpling press, which I purchased at a kitchen store. I used wonton wraps, which were square. When I filled the wontons and pressed, I removed the excess dough to form the moon shape.
Using your fingertip, wet the outer edge of the dumpling wrapper with water. Using a spoon, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper. Fold the dumpling in half and use the dumpling press to crimp and seal.
If there is too much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking or place on your countertop if it’s dry – it worked for me. You can freeze dumplings in tinfoil or a plastic bag for up to one month.
To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
For dipping sauce:
In small serving bowl, combine all ingredients. Serve with dumplings.
Adapted from: http://www.epicurious.com/recipes/food/views/Vegetarian-Dumplings-106238#ixzz2ExXhjpo0