Fresh Corn Stars in a Delicious Summer Risotto. Earlier this month on a picture-perfect summer evening, my husband and I and a good friend ate outside on the terrace of Amherst’s Lord Jeffrey Inn.
Our group of three looked at the interesting menu, and surprisingly all ordered the corn risotto as our main course. (If you knew what a carnivore my spouse, Ron, is, you’d be as stunned as I that he by-passed the handsome steak offering for this vegetable main course.). The waitress assured us that we wouldn’t be disappointed, and she was right. The chef had made a delicious risotto by cooking arborio rice (the classic short, starchy grain used for this Northern Italian specialty) in simmering stock along with fresh corn kernels. As garnishes he had topped each serving with a spoonful of pickled piquillo peppers and some sautéed hen mushrooms. At home, I couldn’t get the dish out of my mind, and set out to create my own version.
Chopped basil and grated Parmigiano made fine seasonings for the finished dish. Print This Recipe. Quinoa Greek Salad Recipe. The quinoa takes about 15 minutes to cook and 10 minutes to cool.
While the quinoa is cooking, prep the vegetables and herbs for this recipe. Method 1 Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.) Cheesy Tortellini Casserole Recipe. Method 1 Heat a large pot with 3 quarts of water and 1 1/2 tablespoons of salt on high heat.
When the water starts to boil, add the tortellini. Once the water returns to a boil, cook for an additional 2 minutes. You want the pasta cooked al dente because it will continue to cook when baked in the casserole. Remove from heat and drain. 2 While you are preparing the pasta, start on the sauce. Creamy Caprese Quinoa Bake. You need this today.
It’s got tons and tons of basil. It’s my very favorite summer herb. As if you did not notice. It’s also loaded with tons and tons of sweet grape tomatoes. Another summer favorite of mine. Leftover Spaghetti Frittata. There will always be leftover pasta.
Take just last night for instance, I made a scallop pasta, and there are leftovers hanging out in the fridge right now. Guess what I’ll be making later… I did a ton of cooking for my family when I was in Sag Harbor, NY last week, which I love to do because they’re an extremely enthusiastic bunch when it comes to eating. Okay, most of them are. I say “most of them” because there are children involved. Uncooked Tomato Sauce for Fusilli. Ingredients With this recipe, the only thing you have to cook is the pasta. Savory Pumpkin Ravioli. 1) Prepare the pasta dough and set out at room temperature to rest.
On the stovetop, begin heating a stockpot of water to cook the ravioli. 2) Place your measured canned pumpkin in a fine sieve, cover the top with plastic wrap, and weigh it down with another can or bottle. You want to drain excess moisture from the pumpkin, but not squish it through the sieve; about 15 to 20 minutes is sufficient. 3) To make the pumpkin filling: In a medium-sized skillet melt the butter, and add the diced onion.
Sauté until the onion becomes translucent. Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill. 5 stars based on 6 votes Share on TwitterShare on FacebookShare on Pinterest Made with bulgur, fresh herbs, chopped vegetables and buttery chick peas, this Middle Eastern-style salad is like a bulked-up tabbouleh.
I like to make it over the weekend and keep it in the fridge all week long for healthy lunches. Tomato sauce with onion and butter. I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon.
Adam of Amateur Gourmet fell for it five years ago. Brown Rice Risotto With Winter Squash - Recipes. Puffy Corn Pancake With Blackberry Sauce - Recipes. Leek and Potato Soufflé. Pumpkin Ricotta Gnocchi Recipe. 1 Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl.
Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log. If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Caramelized Onion Tart with Gorgonzola and Brie Recipe. Quinoa with Roasted Tomatoes, Avocado, and Pesto Recipe. Tomato Pie Recipe. If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients.
If you do that, double the amount of onion. Ingredients 1 9-inch pie shell (see pie crust recipe for homemade version)1/2 yellow or red onion, chopped3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1/4 cup sliced basil (about 8 leaves)*2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)Salt and freshly ground black pepper *To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices. Method 1 Preheat oven to 350°F.