The kitchen diary of Melissa Caress
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeño (remove seeds) – may substitute with a few drops of green tabasco sauce.
Use a food processor to blend well. Refigerate.
It may even be great.
3 c. sugar
3 c. water
(make a simple syrup)
2 Tbsp. Citric acid
1 Tbsp. lemon extract
1/2 tsp. clear vanilla
makes 1 gallon.
For the Rice
salt
2 c. Arborio Rice
2 eggs – lightly beaten
2 Tbsp – unsalted butter
2 Tbsp Parmesan Reggiano cheese
1 egg
1 c. fine dried bread crumbs
1/2 lb. fresh mozzarella cheese
cut to the size and shape of large sugar cubes (about 24 pieces)
Olive Oil – preferably extra virgin (for deep frying)
Tomato Mix
1 1/2 oz. dried porcino
1 tbsp. olive oil
1/4 lb. ground lean beef
1 small yellow onion (finely chopped)
1 can (14 oz) tomato puree
salt
method:
1 – To make the tomato mixture, in a small bowl, combine the mushroom with warm water to cover and let stand for 15 minutes to rehydrate. Drain, squeeze out the excess liquid + chop finely. In a fry pan over medium heat, warm the olive oil. Add the beef, onion + mushroom and sauté until the meat is no longer red. About 10 minutes. Add the tomato puree + 1/2 tsp. salt to a boil, reduce the heat and simmer, uncovered, until reduced one third, about 20 minutes. Set aside to cool.
2 – Bring a large sauce pan of H2o to a rapid boil. Add 1 tbsp. salt + rice + cook, stirring occasionally, until the rice has soft + is still al dente (10-12 min). Drain the rice and spread out on a large platter to cool slightly. Add the tomato mixture, eggs, butter, parmesan and a pinch of salt. Using your hands, mix to combine. Let cool to room temperature.
3 – Whisk the egg in a small, shallow bowl. Pour the bread crumbs into a second shallow bowl. To form each croquette, scoop some rice + form it into the shape and size of an egg and then the bread crumbs, coating evenly. Place on a large plate. Cover the plate and refrigerate at least 1 hour or overnight.
4 – Preheat oven to 1500 + put an ovenproof platter in it. Pour olive oil to a depth of at least 2 in. in a heavy sauce pan or frying pan + heat to 350 degrees or a deep fry thermometer, or until a bit of rice dropped unto the hot oil sizzles immediately on contact. Working in batches, fry the croquettes, turn as needed until they form a crisp crust 5-7 minutes. Using a slotted spoon transport to paper towels to drain, then keep them in a warm oven. Serve while mozzarella is hot.
*Makes 24
1 split vanilla bean in a saucepan with 500ml milk. Whisk 10 egg yolks & 150 g caster sugar until pale. Pour milk into yolk mixture, whisking the whole time and then return to the saucepan and stir over low heat until the mixture coats the back of a spoon. Strain through a fine sieve into a bowl on ice bath. Allow to cool completely before mixing in 250 ml cream & praline. Pour into an ice cream maker and churn according to instructions. Freeze.
Praline – 50 ml h2o, 150 g. sugar, 75 g. blanched almonds – roasted slightly, 175 g. unsalted pistachios, light vegetable oil.
Bring water + sugar to boil without stirring, until it’s a golden caramel color. Add nuts, stirring gently to coat caramel. Then pour on an oiled baking tray or oiled marble slab, pressing down with a metal spoon to flatten. When cool, crack into pieces and process in a food processor until the mixture is slightly chunky powder (do NOT over process).
Can of whole water chestnuts
Bacon (preferably fresh from the butcher)
Brown Sugar
Cut bacon strips into thirds.
Wrap a whole water chestnut with bacon.
Cover baking sheet with tin foil and place chestnuts on it.
Bake at 375 degrees for 25-30 minutes or until bacon is crisp.
Take out and immediately sprinkle with brown sugar.
Whole Jalapenos
Original Philadelphia Cream cheese
Bacon (preferably fresh from the butcher)
Wash jalapenos, cut off top and cut in half, put the center & ALL the seeds.
Rinse to make sure all seeds are removed.
Fill halved jalapenos with cream cheese.
Cut strips of bacon in half and wrap around jalapenos.
Put toothpicks in to secure bacon.
Cover baking sheet with tin foil and place poppers on it.
Bake at 375 degrees for 25-30 minutes or until cream cheese starts to brown and bacon is crisp.
2 Tbsp. butter
1 small onion – chopped
2 cups rice (wild 1 cup)
2 c. chicken broth
1 3/4 c. water
1/2 tsp. salt
1/2 tsp. Oregano or Thyme
1/4 tsp. pepper
method:
cook onion in pan with butter, pour in rice, cook 5 minutes. Add remaining ingredients, cover & cook until chimes.
4-5 pkgs buttermilk biscuits or croissants
1/2 loaf wheat bread
1 T. poultry seasoning
1/2 pkg. of cream cheese
1 cube of butter
1 can diced mushrooms
6 chicken breasts
pepper
method:
Put bread in blender until crumbs. Add poultry seasoning. Boil chicken (7 minutes, let sit for 15-20 min) roll out biscutis flat.
Mix cream cheese, butter, mushrooms and shredded chicken, pepper.
Put 1/4 c. of mix in each biscuit, roll and pinch.
Roll in melted butter and bread crumbs and put on cookie sheet.
Gravy: 2 cans of cream of chicken soup (one made) and KFC gravy mixed.
Bake at 350 degrees for 30 minutes.
Makes approx. 22
I love this recipe. There is only a little cream & so it’s got a great flavor.
1 medium butternut squash
1 medium yellow onion chopped
3 tbsp butter
2 apples peeled and cored
2 sticks of celery chopped
1 carton of chicken broth
1 pint of heavy cream (or half and half)
salt and pepper to taste
Optional
**Nutmeg to taste
**Sour Cream (dallop per bowl)
**bread to dip
Directions:
Wash butternut squash and take a small knife or fork and puncture squash all over to release air. Bake at 350 degrees for 1 hour or until tender (you can check that with a fork). Fill sink with cold water and place squash in sink to cool. While cooling, in a deep saucepan – melt butter and saute onions and celery until clear and tender. Add 2 cups of broth and apples and bring to a boil. Boil until apples are tender (about 10 min.) remove from heat, add remaning chicken broth and let cool. Peel skin off of squash and cube squash. In a food processor or blender puree squash and apple-liquid until smooth. (Do not blend while food is really hot, as heat expands). Return to pan and add cream. Bring to a near boil and serve.
2 eggs – well beaten
1 can eagle brand milk
1 tsp. vanilla
1/4 tsp. salt
1 qt. whole milk
1/2 pint of heavy whipping cream (whipped)
Nutmeg to taste
Method:
Beat eggs; add all ingredients except milk and cream. Gradually beat in milk, fold in cream.