Spanish rice was one of the first recipes I made for my parents after returning home from my first semester at culinary school. Ironically, I didn�t learn the recipe in class, but rather at a Mexican restaurant I worked at part-time.
I don�t remember much from that job, or decade, but I�ll never forget how that rice was put together, and that�s exactly how we�re doing it here � except for one minor detail. We�re not using rice.
I really love farro, and have used it in various rice preparations, always with great results. This was no exception, and maybe my favorite so far. This larger, meatier, �ancient� grain pairs perfect with the spices, and I find it even easier to cook perfectly than rice.
If you don�t have a pan like the one used in the video, simply prepare everything in a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, wrap with foil, and proceed as directed. Either way, I really hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
2 tablespoons butter
1/2 cup finely diced onions
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons cumin
2 teaspoons ancho chili powder, or other dried, ground chili
1 teaspoon chipotle
1/4 teaspoon dried oregano
3 tablespoons tomato paste
1 cup �pearled� farro, rinsed, drained well
2 cups chicken broth
- Bake at 350 F for 50-60 minutes, or until farro is just tender
Corn pudding doesn�t get the same attention as some other holiday side dishes, but it�s a real crowd-pleaser that pairs perfect with all your favorite special occasion meats.
It also looks, and tastes like you have to be a good cook to make, which happily you don�t. If you have a decent blender, or food processor, there isn�t much that can go wrong.
If you are sans mechanical pureeing device, you can still make this by using the corn kernels whole. In fact, many corn pudding makers will leave some portion whole for texture, but as I said in the video, I like the smooth version best.
The pan under the baking dish is optional, and if you�re in a hurry, you can skip it, which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking, which I think improves the texture. You can do the same thing with a water bath, but that�s slightly more work, and this really isn�t that temperamental of a recipe.
Speaking of cooking time, I used an 8� x 11� baking dish, which is kind of an odd size, so if you use the more common 9� x 12� casserole, you�ll have to test for doneness, as the batter will probably cook faster. Either way, if you�re looking for aspecial holiday side dish, or just something delicious to throw next to sausage on a Tuesday night, I really hope you give this a try soon. Enjoy!
Ingredients for a 12 portions:
2 pounds frozen yellow corn (buy premium quality)
3 tablespoons maple syrup
6 large eggs
1/2 cup milk 3 teaspoons kosher salt (1 1/2 teaspoon fine salt)
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup melted butter, divided (2/3 for batter, 1/3 for baking dish)
1 1/2 cups heavy cream
- Place baking dish on a sheet pan and bake at 350 F. for between 60 and 75 minutes, or until brown and just set. You may need to adjust for different size/shape baking dishes.
Gnocchi alla Romana are as delicious, as they are virtually unknown. I feel like I�ve eaten a fair amount of Italian food, and I�ve been to Rome, but it wasn�t until late in life that I discovered these wonderful, baked semolina dumplings.
Above and beyond their exquisite texture, and great taste, I love their versatility. They�re a world-class side dish as is, but can be paired with your favorite pasta sauce, and served as an appetizer, or entr�e. Rave reviews should come your way; along with lots of �But, why are these called gnocchi, again?�
For a great winter twist, you can place some sage leaves in between the gnocchi before baking them, and they�d be perfect at any holiday feast. In fact, now I�m upset I didn�t do that this time. I�m going to have to make another batch. Anyway, I really do hope you give these a try soon. Enjoy!
Ingredients for about 16 Roman-Style Gnocchi:
Note: I used a 2.75-inch cutter
3 cups milk
1 teaspoon kosher salt, or to taste
1 1/4 cup semolina
1 cup freshly grated Parmigiano-Reggiano cheese (only about 1.25 ounces by weight, but if you grate it on a microplane, it will easily fill a cup)
2 large egg yolks
3 tablespoons cold unsalted butter, cut into small cubes
Not only is polenta one of the first foods I remember watching someone cook, but it�s probably also responsible for the first time I ever heard someone curse.
I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, �hey, some fun girl!�
Of course, years later I realized he was actually saying, �vaffanculo.� I�ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble.
Besides severe burns, there�s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it�s perfectly soft, you will have one of the world�s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy!
Ingredients for 4 Portions:
4 cups water or broth
1 cup polenta (you can use regular corn meal, but it�s not as easy to work with, and the texture isn�t as interesting)
1 tsp salt
2 tbsp butter
1/2 cup finely grated Parmigiano-Reggiano
Note: if your question is, �can you add [blank] to this recipe,� the answer is yes.
