Category: Appetizers

Arancini – Sicilian Stuffed Rice Balls

I recently bought Eva and Harper’s cookbook, The Italian Family Kitchen, and this is the first recipe I have tried. Eva and Harper are the creators behind the YouTube channel Pasta Grammar. We have been watching it for years and hope to do their tour to Dasa, Italy someday.

Here is the recipe for the delicious fried balls of rice stuffed with goodness:

Ingredients:

3 TBS extra-virgin olive oil

1/4 white onion, diced

1/2 carrot, diced

1/2 celery, diced

4 ounces ground beef

4 ounces ground pork

2 bay leaves (I only used one)

Pinch of ground cloves

5 tsp salt, plus more to taste (I used 2 tsp)

Freshly ground black pepper

1/4 cup white wine

2 TBS tomato paste

1 cup warm water

1/3 cup frozen peas

1/2 cup grated caciocavallo or sharp provolone cheese (I used Parmigiana Reggiano from Italy)

2 cups arborio rice

1/4 tsp saffron

1/4 cup unsalted butter (I used salted butter)

2/3 cup all-purpose flour

Bread crumbs

Vegetable oil for frying

Directions:

Heat olive oil and sauté onion, carrot and celery until tender. Add the ground meat and cook until browned while breaking it up into crumbles. Stir in the bay leaf, cloves and salt and pepper to taste.

Add the wine and bring to a simmer for 4-5 minutes or until most of the excess liquid has evaporated. In a small bowl, dissolve the tomato paste into the warm water. Stir the diluted tomato paste into the meat mixture.

Partially cover and bring to a simmer for 30 minutes. Stir in frozen peas and simmer again for another 30 minutes. The ragu should be dry. Turn off the heat and stir in the cheese. Let this cool to room temperature.

While you are cooking the ragu, combine the rice, saffron, butter and salt with 4 cups of water and bring to a simmer. This is where I became worried about putting in 5 tsp of salt. Because I used salted butter, I made the decision to use 2 tsp of salt instead. Cover and cook until water is absorbed and rice is done.

Spread the rice flat onto a large, rimmed baking sheet and let it cool to room temperature.

Once everything is room temperature, place the flour in a bowl and mix in just enough water to make a thin batter. Place bread crumbs on a plate.

Wet your hands and scoop a large handful of rice, then flatten the rice into your palm. Press a shallow depression into the center and place a heaping tablespoon of ragu inside. Cover the ragu with another handful of rice and press the arancini closed into a smooth, round ball. Roll the ball into the batter and then into the breadcrumbs.

Fill a large, deep pan with 4 inches of vegetable oil and heat to frying temperature. Work in batches to give the arancini space within the pan you are using. Gently turn frequently. Once all sides are golden brown place on a plate with paper towel to drain the oil. Let cool for a few minutes.

These are really good with a nice marinara.

Buon appetito!

Salsa Verde Cruda

 

This recipe is from Gabriela Camara teaches Mexican cooking on Master Class. From the Master Class cookbook “different salsas serve different purposes and speak to different traditions. Each region has its own specialty salsa based on the local ingredients and local palates. This raw, creamy salsa is simple to make. It packs medium heat and a lot of fragrance. You can use hearts of romaine instead of little gem lettuce here, the idea is to add freshness and crispiness to the mix. Seek out a very ripe avocado. It should offer no resistance when touched lightly from the outside and be soft enough to press a spoon into.” Ingredients are all in grams, I just eyed everything and added to taste.

Ingredients:

  • 860g small tomatillos
  • 20g white onion, roughly chopped
  • 35g cilantro leaves
  • 2g garlic cloves, cut in half
  • 20g chiles serranos, de-stemmed
  • 20g little gem lettuce
  • 165g avocado
  • 140ml water
  • salt to taste

Directions:

Add all ingredients to a blender or food processor. Blend until smooth.Taste for seasoning and add more salt if necessary.

 

 

 

Stuffed Mushrooms

This tasty mushroom recipe is from the first diet plan that ever worked for me. It doesn’t taste like diet food because yummy melted cheese! Found in Suzanne Somers’ Get Skinny on Fabulous Food cookbook, they are cheesy and tasty with no rice or bread. They are easy to make and can be served as an appetizer if you are entertaining. Picture is my mom, son, and daughter enjoying Tofino in Vancouver Island.

Ingredients:

  • 1 pound mushrooms
  • 4 TBS butter
  • 4 shallots, finely chopped
  • 1 TBS chopped thyme, parsley or tarragon (she uses fresh lemon thyme in the book but I have trouble finding that)
  • Salt and pepper
  • 1/2 cup grated Parmesan cheese
  • 2 TBS olive oil
  • 1/2 cup dry white wine

Directions:

Carefully pull stems off the mushrooms, finely chop stems. Select the 12 largest caps and set aside for filling. Finely chop the remaining mushrooms. Melt the butter in a large skillet, add shallots and saute until golden brown. Add chopped mushrooms and herb and saute until brown and crispy. Add wine and cook off the alcohol for about 3 minutes. Remove from heat and preheat broiler.

Place the mushroom mixture in a mixing bowl with 1/2 the cheese, stir until well combined. Lightly rub the caps with oil and place on cookie sheet. Fill each cap and sprinkle remaining cheese on top. Broil for 5 minutes. Cheese should be bubbly and the caps a little brown.

 

 

 

Chicken Kebabs with Avocado Dip

I’m back to college and trying to juggle studying, children, and work with my personal life. That means less time to share recipes but I haven’t stopped cooking. Cooking gives me a break from studying and relaxes me. This is a rather simple recipe I found in Jamie Oliver’s book titled Jamie does Spain, Italy, Morocco, France, etc. etc. Love his recipes and books and this one is simple and delicious.

This can be served as a main or an appetizer.

Ingredients;
4 boneless chicken breasts
4 pitas or flatbreads (Olga bread works well)
1 lemon

For the marinade;
Fresh ginger, peeled and finely grated, thumb size piece
1 TBS hot paprika
1 tsp turmeric
1 tsp coriander
3 TBS olive oil
sea salt and freshly ground pepper

For the avocado dip;
2 ripe avocados
1 tsp ground cumin
2 cloves garlic, peeled and very finely chopped
1 fresh green or red chile, de-seeded and finely chopped
2 TBS extra virgin olive oil
Juice of 1 lemon

Directions;

Cut chicken into pieces for kebabs and mix marinade ingredients together, combine with chicken and cover with plastic wrap, place in fridge for 30 minutes or overnight. Make avocado dip and set aside. Place chicken pieces on skewers, grill for 5-7 minutes on each side and serve with bread and avocado dip.