Italian Sausage & Fennel Risotto

So on a whim - I decided I wanted to use up my leftover Italian sausage and make risotto with it... started brainstorming on what I thought would go well with it and I thought - fennel and apples! So I set out to get a few extra groceries and stop by the wine store to pick up a nice dry white to go with it and came home to create my dinner.

Italian Sausage & Fennel Risotto

Ingredients:

1/2lb Italian Sausage (i used 2 links)
1 large bulb of fennel, cored and thinly sliced; reserve some fronds for later use
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1 small honeycrisp apple, diced into small bite size pieces
2T olive oil
1T butter
1 cup arborio rice
1/2 cup dry white wine (such as pinot grigio)
3-4 cups chicken stock
1/4c pecorino romano

Directions:

1. Bring chicken stock to a simmer, and keep warm over low heat. Meanwhile, heat olive oil and butter in a large sauce pan or dutch oven over medium heat. Add shallots and cook for 3-5 minutes, until softened. Remove casings from sausage and add to the pan in chunks and cook until browned on all sides, about 6-8 minutes. Add fennel* while sausage is cooking and then add the garlic.

2. Once the sausage has cooked, add the arborio rice. Cook for 1-2 minutes, stirring constantly to coat the rice evenly. Add the wine** (probably safest to add the alcohol off the heat), and stir until most of the wine has been absorbed and the pan has been deglazed.

3. Now for the fun part! DO NOT WALK AWAY FROM THE STOVE. You will now need to start adding the hot chicken stock to the risotto in 1/2 cup increments. Stirring constantly until the liquid is mostly absorbed, and then adding another 1/2 cup of stock. You will be doing this for at least 18-20 minutes, but sometimes longer. I do this over medium heat. After you've added roughly 3 cups, you may want to test the rice to see if its done enough for you. You may also like your risotto more soupy, and want to add more liquid. I prefer it to be more like rice, so I like to add as little liquid as possible. Now as for the apple - I added it at three different times, to decide what I most preferred as to how much it was cooked. I think its best to add half of it toward the beginning, and then the other half when everything is almost done. That way you get a little bit of crunch from the apple in the risotto. Its really up to you, but the pieces are small, so it doesn't take long to soften them up.

4. Once the liquid has been absorbed and the rice is done, pull off the heat and add the pecorino romano and chopped fennel fronds. Let cool for a few minutes to set up and serve warm!

* if you've never worked with fennel before, its a lovely vegetable! It smells like fresh anise when its raw, and then when its cooked it has a very delicate, subtle sweetness to it thats just delicious. You will want to cut off the stalks and then halve the bulb lengthwise and remove the core and outer layers that may be dirty and tough. Then you can thinly slice it. Fennel is similar to slicing an onion.

**As for the wine, I used an Italian varietal - Ruffino Orvieto Classico. It had a very crisp, clean, fresh taste and was nice and dry with subtle herbal and floral notes with a bit of a pear taste to it. I thought it would go well with this dish, and it did. I also enjoy it on its own! I tend to prefer to cook with wines from the region the dish would be from.. I think risotto - Italy!

Ok so thats my corny two cents. I enjoyed the meal and will enjoy the leftovers. Unfortunately it was a dish I had to make alone since my boyfriend is a selective vegetarian!

submitted by LAUREN!

Sufganiyot (Donuts!!!)

While I'm on the topic of frying things for Hanukkah (I know, it passed almost a month ago), I thought it would be appropriate to add here the recipe for Sufganiyot. Sufganiyot is another Jewish dish made during Hanukkah and another word for amazing donuts. One thing I learned during Hanukkah this year is that these dishes include lots of frying to symbolize the oil that stayed lit for 8 days. Ok, enough with the religious symbolism - all I know is any excuse to fry something is a good one!

Now, Lauren and Kyle both know that I'm not the neatest person in the kitchen... Ok, maybe that's an understatement... but it's especially true when flour is involved. This was my first time making a dough that called for yeast. A couple months ago when Kyle was visiting I tried my hand at making pasta dough so I thought (or hoped) that making donut dough would be a similar process.

A few things made this very different. The first being I couldn't make this in my food processor. This, of course, meant that my hands would be handling the dough from the get-go. Translation: a mess! The second difference from the pasta dough is that donut dough is MUCH stickier. Translation: a big mess! You should've seen me attempting this. Once I got to the part where I was supposed to knead the dough I realized that I would need a ton more flour than the recipe below called for.

I dig my hands in and start kneading. Instead of the dough actually kneading it just starts clumping to my hands until there's almost no dough actually left on my counter. What is there is more like a smear of dough. I sat there deliberating with myself, hysterically laughing at myself actually, as to how I should react to this situation. The dilemma: both of my hands were completed covered in a sticky mess of dough. Flour was within reach of my hands but it was a bag of flour. If I tried to pick it up, half of my dough would've been lost as it would clearly cling to the bag. Beyond that, I know I have poor luck when it comes to dealing with flour. It tends to go everywhere in my case and I envisioned cups of flour pouring out onto the counter top.

Suddenly, I heard my roommate stir in the bedroom (she had been sleeping). My saving grace... "Jenny?!?!" I said, nervously. I then pleaded for her to come out. She came out curious as to what was going on. As soon as she saw me she realized I was in dire need of a clean pair of hands. So Jenny became my "flour-spooner." She would sprinkle flour on the counter top and my hands and then I would knead. This continued for quite some time until I was able to handle the dough with ease. In the end, it all turned out great but it was quite the learning experience.

Ingredients

Makes 20

• 2 tablespoons active dry yeast
• 1/2 cup warm water (100 degrees to 110 degrees)
• 1/4 cup plus 1 teaspoon sugar
• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• 3 cups vegetable oil, plus more for bowl
• 1 cup seedless raspberry jam (I used Mom's homemade multi-berry preserves)
  
• Cinnamon and sugar for rolling
  

Directions

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in a mix of cinnamon and sugar while warm. Fry all dough, and roll in sugar.
5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Another option is to make a chocolate filling. The typical recipe calls for jam but since I was making these for Zach I wanted to add chocolate filling as an alternate.

Ingredients

• 1/2 c chocolate chips or 3 oz bittersweet chocolate, chopped
• 2 T cream or half and half
• 1/4 tsp flavoring such as orange or almond (optional)

Directions

1. Heat the chocolate and cream in a double boiler until melted.
2. Remove from heat and add any flavorings, if using.
3. Keep warm until donuts are filled (you don't want it to get cold, otherwise it won't pipe properly into the donuts).

These donuts will go quick and whoever eats them will surely become your new best friend. Buon Appetito!

- Lindsay

Lots 'o Latkes

Ok, ok, Lauren. I know that we've been slacking but I will do my best to keep up with your pace! Anyway, I thought I would share with you a couple latke recipes that I tried out this holiday season. I tried these (both eating and cooking) for the first time last Hanukkah as they are Zach's favorite treat. Essentially they're like little hash brown patties. Except more dense and probably fried in more oil. Obviously, this is what makes them even better.

Ingredients

• 8 medium Russet or Idaho potatoes, peeled
• 1 medium onion
• Lemon juice
  
• 1 cup flour
• 1 cup milk
  
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste

Yeilds roughly 20 latkes

Directions

Grate potatoes and onions on a large-hole grater*. Splash with lemon juice and squeeze out excess water. (I find this easiest if I wrap the shredded potatoes in a clean kitchen towel or cheesecloth and then wring them out.)
— * Note: This can be very time consuming but as I learned with Lauren, if you have a shredder blade for a food processor this will become your new best friend. The shredding will be done more quickly and evenly and will spare you from skinning your knuckles! Not to mention the tears you would shed if you grated an onion! One last benefit is that since this will move much more quickly you have a lesser chance of your potatoes turning gray from the oxidation. Unfortunately in the process of learning this, we broke mom's food processor she got as a wedding gift. (I'm sorry Mom, I know the sentimental attachment you get to these sort of inanimate objects! )

Next, mix flour, milk, egg, baking powder, and nutmeg in a separate bowl. Then add to the potatoes and finish the mix by adding the melted butter.

Now, what comes next is what the important Jewish people in my life (ahem, Sarah and Zach) tell me is what MAKES the latke - the size and thickness. I've found that a size of about 3-4" in diameter and roughly .5" thick works best. Now there's a few ways you can go about forming and frying the latkes, but I find if I have an extra pair of hands it makes things much easier. While the oil is heating in the pan to medium-high heat (hot but not smoking), I usually pre-form a couple latke patties on a plate. Once those are done I use a large, round spatula to ease them into the frying pan. HOWEVER, before you drop them in the oil you must test the temperature by dropping in a tiny piece of shredded potato to make sure it's going to fry, otherwise your latkes will be soggy. Working in batches, slide the latkes into the oil. While those are frying, start forming your next batch.

Fry the latkes until golden on one side, about 2 minutes or so depending on their size, and then flip to the next. Transfer the latkes to a plate lined with paper towels.

Serve with watercress, caviar, applesauce, or creme fraiche (my personal fave!)

Above, is a photo of the sweet potato latkes I made for Christmas dinner. It gives you a good idea of the station set up. Anyway, I may as well post my sweet potato recipe here as well while I'm at it.

Ingredients

• 1 pound sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 1/2 cup plus 2 teaspoons all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Cinnamon to taste
• Nutmeg to taste
• Ginger to tast
  
• Vegetable oil

Directions

Stir together potatoes, scallions, flour, eggs, salt, and pepper. Now, I used a recipe that called for only those ingredients. But reading a few other user comments, I decided to play off the natural flavor pairings of sweet potato and baking spices like cinnamon, nutmeg and ginger. I honestly can't remember how much I added but enough to give it a subtle flavor without overwhelming them. Cook as directed above.

Ok, Lauren. . . are you happy now?!

- Lindsay

Healthy - Yes! Healthy.... Banana Blueberry Muffins

So despite my first entry, followed by an email... I sill feel like the one who is dominating this blog. I can't help but wonder if thats how it will continue. Anyone up for the challenge?

Anyway, I think most of the ladies of the family subscribe to Everyday Food magazine, and if so you probably saw this recipe in the most recent January/February 2009 issue for healthy banana blueberry muffins. Now if you're like me, you love an excuse to use those overripe bananas you bought in the hopes of eating a healthy breakfast every morning... but alas, you didn't and they sat there to ripen to the point of inedible ... that is unless you like to mash em up and throw them in a quick bread! So here's the recipe, which you can also find in your magazine... but with a few slight changes to appeal to my own taste buds.

Banana-Blueberry Muffins
adapted from a reader recipe in Everyday Food magazine

Makes 12 - Prep Time: 30 minutes - Total Time: 55 minutes + cooling

Ingredients:
1c whole wheat flour - spooned and leveled!!!
3/4c all-purpose flour
1/4c wheat germ*
1t baking soda
1/2t salt
1/2t cinnamon
1/2c (1 stick) unsalted butter, room temperature
1/3c granulated sugar
1/3c packed light-brown sugar
2 large eggs
2 ripe bananas (about 1lb)
1/3c lowfat buttermilk
1t pure vanilla extract
1c frozen blueberries

Directions:

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, salt, and cinnamon.

2. In a large bowl, beat butter and sugars with a mixer until light and fluffy, about 2 - 4 minutes. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have about 3/4 cup); stir in buttermilk and vanilla.

3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries. (You can throw in a little flour with the blueberries to help keep them from sinking to the bottom of the muffin batter. Also, after making these, I felt like you could add a little more blueberries than it calls for)

4. Divide batter among muffin cups.** Bake until a toothpick inserted in the center of the muffin comes out clean, 25-28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack and cool 10 minutes more.

* wheat germ was hard to locate in the grocery store, but I finally found it in the cereal isle. It comes in a jar, similar to an instant coffee jar. If you can't find it, I don't think its an ingredient that is necessary - but it adds a lot of healthy components to the muffins. Make sure to refrigerate it after opening!

** Muffins, unlike cupcakes, rise and don't fall off the sides of the pan. Don't be afraid to fill the muffin cups to the top! I find it easiest to use one of those spring loaded ice cream scoops to scoop batter into the muffin pan. So much easier and no mess! So yes, this makes 12 - so please don't try and spread it out to make 15.


Alright, so there you have it. Another recipe submitted by lauren. Oh! I guess I should claim the ones I submit! just thought about that. I'll try and take pictures of my food and go back and add them to the posts to help show what these things look like when done. mmmm time for me to go eat a muffin!

Ahi Tuna Burgers!

Its funny .... of the three sisters, I was the one who was convinced I would be terrible at trying to keep up with this blog.. throwing in my two cents and what not.. and here I am, almost a month after we set it up and I'm the first one to post! Shame on you sisters, for making me be the first!

Anyway... on to my recipe. I came up with this recipe after hearing Brandon rave about the Ahi Tuna Burgers at Bricktops, which I have never had, and my new addition to the kitchen, my Breville Panini Grill! So after getting Brandon's description of the Burger, I decided to try and match it. So here goes:

Ahi Tuna Burgers
serves 2

Ingredients:
2 6-8oz sashimi grade tuna steaks
1T ginger, freshly grated
coarse sea salt, to taste
ponzu sauce
2 kaiser rolls
1/4c mayo
1T wasabi powder

1. Chop the tuna steaks into large chunks and place in the freezer for 30 minutes.

2. In the meantime, you can make up your wasabi mayo. Simply mix the wasabi powder in with the mayo and set aside. This is one of those ingredients that you'll want to taste and add more or less, depending on how hot/strong you want it. Set Aside.

3. Remove the tuna chunks from your freezer and place half of it into a food processor. Pulse 3-4 times to grind the tuna. Repeat with remaining tuna chunks. Be careful! Do not over-pulse or you will turn this into a huge mess!

4. Mix the fresh grated ginger in with the tuna, again... this is an ingredient you can add more or less of, depending on how strong you want the ginger to be. I say less is more in this case. Season with coarse sea salt to taste. Form into 2 burger patties and place on a plate and refridgerate for 30 minutes.

5. Heat your panini grill to 375 degrees (or if you don't have one, heat a skillet to med. high heat). In the case of the panini grill, no oil is necessary, but with a skillet you may need to spray it to keep the burger from sticking. Place the burgers on the grill and close the lid. Cook for about 2 minutes. You want to middle to be rare and the outsides to be seared.

6. Slice open your Kaiser rolls and spread a little of the wasabi mayo on them (you can toast the buns ahead of time if desired, this may help keep the buns from getting soggy from the buger).

7. Place the tuna burgers on the rolls and brush a little ponzu sauce on them to taste.

8. Time to enjoy! Serve with your favorite asian side dish (May i recommend the following recipe?)

Sauteed Broccoli and Bok Choy w/soy sauce
serves 4

Ingredients:
1lb Broccoli
1lb Bok Choy
2T vegetable oil
1 clove garlic, chopped
1T freshly grated ginger
1-2 T soy sauce

1. Separate white stalks from the bok choy and cut into 1 inch pieces. Coarsely chop the green leaves.

2. Cut broccoli florets away from stalk and coarsely chop.

3. In large skillet, boil 1/2c water. Add bok choy and broccoli. Cover and simmer for roughly 5-7 minutes over low heat, until broccoli is bright green. Uncover and cook on high until water evaporates, 3-5 minutes.

4. Add oil, bok choy leaves, and garlic. Cook for 2 minutes to soften garlic.

5. Press ginger in a sieve over the skillet to release juices and add the soy sauce. Toss to combine. Serve warm.

So I know we're not an asian food loving family, but I really enjoyed this meal. Its simple, takes no time to make.. and its delicious. If anyone has suggestions on a good topping for the bugers, maybe some romaine lettuce... or an asian slaw of carrots, cabbage, and scallions... please share! As for now, we keep it simple, keep it healthy, keep it short, and always.. keep it semi-homemade. Now let me tell you about my tablescapes!
ha ha ha.. just kidding.

seriously though, enjoy!

submitted by Lauren