Starch – Other

Saffron Risotto

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Everyone thinks risotto is pasta but it really is rice – cooked and stirred until it becomes a creamy delight.

Ingredients:
16 c chicken broth
4 Tab butter
4 Tab olive oil
4 c Arborio rice
6 pinches saffron threads
6 Tab Parmesan cheese, grated
Salt and pepper, to taste

Directions:

  1. In a saucepan, bring chicken broth to a simmer.
  2. Keep warm over low heat.
  3. In a large saute pan, melt butter over medium heat.
  4. Add oil and rice and cook for 2 minutes, stirring to coat each grain.
  5. When rice begins to make a crackling sound, add saffron threads.
  6. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
  7. Add the remaining broth, 1 cup at a time.
  8. Continue to stir, allowing the rice to absorb each addition of broth before adding more.
  9. Test the rice for doneness, it should be al dente but creamy.
  10. Remove risotto from heat, add grated cheese, salt and pepper.
  11. Serve at once.

Source:  A Tasty Tour of Italy – VPWL April 2015

Classic Cheese Soufflés in Individual Ramekins

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Everyone should try this once.  It is the classic French dish and, surprise, surprise, you will discover it isn’t that bad to make – not everyday, but for a party. . . . 

Ingredients:

  • 3 Tab finely grated Parmesan cheese
  • 2 c whole milk
  • 5 tab unsalted butter
  • 6 Tab flour
  • 1 tsp paprika
  • 1 tsp salt
  • pinch of ground nutmeg
  • 10 large egg yolks
  •  1 1/2 c coarsely grated Gruyère or sharp cheddar cheese
  • 10 large egg whites

Directions:

  1. Preheat oven to 400°.
  2. Butter 10 individual ramekins.
  3. Add Parmesan cheese to each dish, rotating at a tilt, coating bottom and sides.
  4. Heat milk in heavy small saucepan over medium-low heat until simmering.
  5. Melt butter in a large saucepan over medium heat.
  6. Add flour and whisk until mixture begins to foam and flour loses its raw taste (about 3 minutes — avoid browning).
  7. Remove saucepan from heat for 1 minute.
  8. Pour in warm milk, whisking until smooth.
  9. Return to heat and cook, whisking constantly until thick (2 to 3 minutes).
  10. Remove from heat, and whisk in paprika, salt, and nutmeg.
  11. Add egg yolks 1 at a time, whisking to blend after each addition.
  12. Sprinkle in cheese and whisk to incorporate.
  13. With a rubber spatula or wooden spoon, scrape soufflé base into large bowl.
  14. Cool to lukewarm.
  15. Using electric or stand mixer, beat egg whites in a clean, large bowl until stiff but not dry (whites that are too dry cook and taste grainy).
  16. Fold 1⁄3 of whites into the soufflé base to lighten.
  17. Fold in remaining whites in 2 additions.
  18. Transfer batter to prepared dishes, divided equally.
  19. Set dishes onto the sheet pan.
  20. Place in oven on the lowest rack level.
  21. Immediately reduce oven temperature to 375°.
  22. Bake until soufflés are puffed, tops golden brown, and center moves slightly when dish is shaken gently (about 25 minutes). Avoid opening oven door during first 20 minutes.
  23. Serve immediately.

Serves:  8 – 10

Source:  A Visit to Provence – VPWL February 2015

Sweet Corn Tamales

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Making tamales is frequently a group endeavor – they are very labor intensive.  And, everyone will have a different variation passed on from a favorite Tia, 

Ingredients:

  • 7 c corn kernels
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 1/2 c granulated sugar
  • 1 egg
  • 1/2 Tab salt
  • 1/2 tsp baking powder
  • 1/2 c harina de maiz (dried corn flour) * can be purchased at La Reina market (Tustin & Collins) or most Stater Bros. markets
  • 20 dried corn husks, soaked in warm water for 30 minutes* (same places have these)

Directions:

  1. Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale.
  3. Add the egg, salt, and baking powder.
  4. Mix to incorporate.
  5. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
  6. Put a corn husk lengthwise in front of you with the wide side closest to you.
  7. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
  8. Pick up the 2 long sides of the corn husk and bring them together.
  9. Roll both sides of the corn husks in the same direction over the filling.
  10. Repeat with remaining corn husks and dough.
  11. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water.
  12. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan.
  13. Remove the tamales from the steamer to a serving platter and serve.

Video can be found here: http://www.foodnetwork.com/recipes/marcela-valladolid/easy-corn-tamales-recipe

Serves:  8-10

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Fettuccine Alfredo

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This does not have the American Heart Association’s approval!  Mac and Cheese for grownups.  You can add peas, tomatoes, etc and diced chicken, beef or salmon — but then it isn’t Alfredo.

Ingredients:

  • 1 pound fettuccine noodles
  • 1 stick butter (1/2 c) (must be real butter)
  • 1 c heavy cream
  • Salt and freshly ground black pepper
  • 2 c freshly grated Parmesan

Directions:

  1. Cook the pasta according to package directions.
  2. In a saucepan or skillet over low heat, warm the butter and cream.
  3. Season with salt and pepper.
  4. Place half of the Parmesan into a large serving bowl.
  5. Pour the warm butter/cream mixture over the top.
  6. Drain the pasta and immediately pour it into the bowl.
  7. Toss a couple of times.
  8. Then sprinkle in the other half of the Parmesan.
  9. Toss to combine, thinning with pasta water if necessary.
  10. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

Serves:   6

Source:  Ree Drummond, The Pioneer Woman

Way Out There Chili Cheese Grits

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This zesty dish is a real crowd-pleaser. ( Just don’t call it grits, call it “Stone Ground Corn”. ) It’s great as a side dish and can also be cut into squares and fried or served as a cold appetizer .

Ingredients:

  • 3 c water
  • 1 tsp salt
  • 1 garlic clove, minced
  • 1 c quick-cooking grits
  • 1/2 c butter, cubed
  • 1-1/2 c shredded cheddar cheese, divided
  • 3 Tab canned chopped green chilies
  • 2 large eggs
  • 1/2 c whole milk

Directions:

  1. In a medium saucepan, bring water, salt and garlic to a boil.
  2. Slowly stir in grits.
  3. Reduce heat; cook and stir for 3-5 minutes or until thickened.
  4. Remove from the heat.
  5. Add butter, 1 cup cheese and chilies.
  6. Stir until butter melts.
  7. Beat eggs and milk.
  8. Add to the grits and mix well.
  9. Pour into a greased 2-qt. baking dish.
  10. Bake, uncovered, at 350° for 45 minutes.
  11. Sprinkle with remaining cheese.

Serves: 6

Source:  Taste of Home

Whole Grain Farro Stuffing With Miso Mushrooms

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While a miso-flavored whole-grain stuffing might not be traditional, the savory, earthy flavor is right at home on the holiday table. It would also be good as a side dish with meats that don’t make much gravy.  Mary brought this to Thanksgiving (We deep fry our turkeys – no pan drippings for gravy.)

Ingredients:

  • Cooking spray
  • 1 3/4 c uncooked farro
  • 2 Tab unsalted butter
  • 1 lb mixed fresh mushrooms (such as shiitake caps, cremini, and oyster), chopped
  • 1 c chopped carrots
  • 2 Tab chopped fresh sage
  • 1 1/2 Tab chopped garlic
  • 1/4 c white miso
  • 1 c unsalted chicken stock
  • 4 oz fontina cheese, grated (about 1 cup)
  • 2 tsp sherry vinegar
  • 1 tsp black pepper
  • 1/4 tsp kosher salt

Directions:

  1.  Preheat oven to 400°F.
  2. Lightly coat a 2-quart glass or ceramic baking dish with cooking spray.
  3. Cook farro according to package directions to yield about 4 cups.
  4. Drain and set aside.
  5. While farro cooks, melt butter in a large skillet over medium-high.
  6. Add mushrooms.
  7. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
  8. Add carrots, sage, and garlic; cook, stirring occasionally, until tender, 5 to 6 minutes.
  9. Stir in miso.
  10. Cook, stirring constantly, 1 minute.
  11. Add stock; simmer until liquid is reduced by half, about 4 minutes.
  12. Remove from heat.
  13. Cool slightly.
  14. Combine cooked farro, mushroom mixture, cheese, vinegar, pepper, and salt in a large bowl.
  15. Spoon mixture into prepared baking dish.
  16. Bake at 400°F until top is lightly toasted, about 20 minutes.

Serves:  12

Source:  Cooking Light, Robin Bashinsky, November 2018

 

Hush Puppies

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Be prepared for an argument about what is “authentic” – white corn meal or yellow cornmeal.  Some southerners are vehement!

Ingredients:

  • 6 c peanut oil
  • 1 1/2 c self-rising cornmeal
  • 1/2 c self-rising flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small onion, chopped
  • 1 c buttermilk (If you don’t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.)
  • 1 egg, lightly beaten

Directions:

  1. Using a deep pot, preheat oil for frying to 350°.
  2. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt.
  3. Stir in the onion.
  4. In a small bowl, stir together the buttermilk and egg.
  5. Pour the buttermilk mixture into the dry ingredients.
  6. Mix until blended.
  7. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil.
  8. Fry until golden brown, turning the hush puppies during the cooking process.

Serves:  35 Hush puppies

Source:  Paula Deen

White Cheddar and Bacon Grits

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Did you know that polenta and grits are almost the same thing? Polenta is a staple of Italian cuisine, whereas grits are a Southern staple. While polenta is made from ground yellow corn, grits are made from white corn (also called hominy).  The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

Ingredients:

  • 3 1/4 c milk
  • 1 c quick cooking grits
  • 1 tsp salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1/4 c butter
  • 1/4 c grated white Cheddar
  • 4 slices bacon, cooked and crumbled

Directions:

  1. In a medium saucepan, bring the milk to a boil over medium-high heat.
  2. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter.
  3. Cook and stir frequently, until the grits are soft.
  4. Stir in cheese and bacon.
  5. Set aside and keep warm.

Serves: 4-5

Source:  Paula Deen

Red Quinoa & Mushroom Pilaf with Dill

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Quinoa is a great addition to your kitchen – hot as a side dish or in soups,  cold as a salad.  And healthy too!  

  • 3 1/2 c homemade or low-sodium store-bought chicken stock
  • 1 oz mixed dried mushrooms
  • 2 c red quinoa (6 c cooked)
  • 1 Tab olive oil
  • 8 oz cremini or white mushrooms, quartered
  • 2 shallots, coarsely chopped
  • 1/2 tsp coarse salt
  • freshly ground pepper, to taste
  • 1 Tab fresh thyme, finely chopped
  • 1 Tab unsalted butter
  • 1/4 c plus 1 Tab fresh dill, finely chopped
  • 3 Tab finely chopped chives
  • 2 Valencia or navel oranges, peeled and pith removed, thinly sliced.

Directions:

  1. Bring stock to a boil.
  2. Pour over dried mushrooms in a small bowl.
  3. Soak until soft, about 6 minutes.
  4. Pour liquid through a fine size into a bowl.
  5. Set aside.
  6. Rinse quinoa thoroughly in  fine sieve, drain.  This gets the bitter tasting husks off.)
  7. Heat oil in  large pot over medium-high heat until hot but not smoking.
  8. Add fresh mushrooms, shallots and 1/4 tsp salt.
  9. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes.
  10. Add quinoa.
  11. Cook, stirring until it begins to pop and crackle, about 5 minutes.
  12. Add reserved soaked mushrooms, reserving soaking liquid and thyme to pot.
  13. Bring to a boil.
  14. Stir.
  15. Cover and reduce heat.
  16. Simmer until quinoa is tender but still chewy, about 20 minutes.
  17. Stir in 1/4 tsp salt, pepper to taste and butter.
  18. Just before serving, stir in dill and chives, and oranges and toss gently.  ( or serve it cold as a salad.)

Serves:  6 – 8

Source:  silveradocare.com/sierravista

 

Corn Casserole from Kay

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This is an outstanding addition to a barbecue!  Or any meat that does not have gravy or sauce.

Ingredients:

  • 1 lb corn – fresh/canned/frozen (2 c fresh)
  • 1/3 c corn meal
  • 1 c grated cheese
  • 4 oz diced chili
  • 1 tsp salt
  • 2 Tab butter

Directions:

  1. Preheat oven to 350°.
  2. Mix 1/2 the corn in a bowl with the chili and cheese.
  3. Process 1/2 the corn with the rest of the ingredients in a food processor.
  4.  Mix.
  5. Bake covered for about 1 hour, until firm.
  6.  Serve with sour cream and Pace Picante sauce.

Serves:  4

Source:  Suzie Rossoff