Arancini (Fried Risotto Balls)

9 02 2010

 

Arancini: A great way to use leftover risotto

 

I recently featured a primer on how to make basic risotto, a Northern Italian rice dish. It’s very versatile and is delicious as a base for braises or as a main course dish on it’s own. But what if you have some risotto left over at the end of the meal?  Not to worry  – it can be transformed into a delicious snack.

Arancini are small balls of risotto that have been rolled a crumb crust and lightly fried.  You can make them with plain or flavoured leftover risotto and I often make a simple tomato sauce to serve with them.  I like arancini so much that sometimes I deliberately prepare extra risotto just so I can make them!

You can find the recipe on Suite 101.com:  Arancini – Italian Fried Rice Balls Recipe

Bon Appétit and Enjoy!





Pumpkin Breakfast Treats

24 11 2009

Pumpkin: it's not just for pie!

With pumpkin pie on the Thanksgiving menu this week in millions of homes, there will likely be some leftover pumpkin purée. Why not put it to good use by whipping up some delicious breakfast treats for a house full of guests?  Try these delicious recipes I wrote for Suite 101.com:

Pumpkin Spice Muffins

Pumpkin Spice Muffins – Pumpkin purée helps keep these muffins nice and moist. Filling the muffin cups almost to the top will make large, puffy bakery-style muffins. The recipe can easily be doubled to serve a crowd.

Pumpkin French Toast – French toast is always popular for breakfast but adding pumpkin and spices makes it even better. It’s also a great way to use up leftover bread. Serve with real maple syrup.

Pumpkin French Toast with maple syrup

Bon Appétit and Enjoy!





Stuffed Pork Tenderloin Wrapped with Prosciutto

8 11 2009
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Stuffed Pork Tenderloin Wrapped with Prosciutto

Pork is the perfect autumn dinner – it pairs well with seasonal herbs such as sage and thyme and it’s robust enough for cooler weather.  It’s also incredibly versatile and can be enjoyed as ham, bacon, chops, ground, pulled or roasted.  Tenderloins are available at any supermarket or butcher and are small enough to cook quickly. Unfortunately, they can also be a bit dry and boring. By stuffing it with a savoury mix of bread cubes, herbs, swiss chard, diced prosciutto and mozzarella, I’ve made a basic loin a little more interesting.  Wrapping it in prosciutto helps keep the meat moist and adds extra flavour.  Serve with orzo, rice, risotto or roasted potatoes.

To get the recipe, check out a recent article I wrote for Suite 101.com: Stuffed Pork Tenderloin Wrapped with Prosciutto.

Bon Appétit and Enjoy!





Roasted Cherry Tomato Pasta

19 08 2009

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Mid-August is peak tomato season and usually markets are bursting with all shapes and sizes of the delicious fruit (yes, tomatoes are fruit).  However, this year many areas have been plagued with cold, wet weather and an unfortunate blight has taken a toll on vines in some regions.  The few local tomatoes I’ve tried have been tasteless and mealy but I’m hoping to find better specimens in coming weeks.  I have found that smaller cherry, grape and cocktail tomatoes have been sweeter and juicier than the field varieties I’ve tried.

If field tomatoes are poor in your area, why not make a delicious dish with cherry tomatoes?  They should be easy to find at most markets and roasting them concentrates their flavours, giving them a sweet and slightly charred flavour.  Turned into a simple sauce with fresh herbs, garlic and olive oil, it makes delicious vegetarian summer meal.  

Click here to get the recipe from a recent Suite 101.com article I wrote:  Roasted Cherry Tomato Pasta

Bon Appétit and Enjoy!

Roasted Cherry Tomato Spaghetti

Roasted Cherry Tomato Spaghetti





Zucchini Pie with Fresh Basil

16 08 2009

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It’s no secret that I love savoury tarts. I have posted a number of different recipes for vegetable-based pies/tarts/quiches including Swiss Chard Tart, Leek and Ham Tart, Crustless Asparagus Quiche and Tomato Tart with Herbed Ricotta.  There’s just something about them that appeals to me and luckily the French and Italians have a strong tradition of cooking seasonal produce in pie form so I find inspiration everywhere. 

This pie is a great way to use the abundance of zucchini that crops up every summer. As a child growing up in the country, zucchini would over take gardens by the end of summer and people would give them away by the basketful.  I’m sure that farmers must laugh at city folk who actually pay for zucchini at the markets but since I don’t have room to grow my own, I have no real choice. One of my favourite recipes is Zucchini Bread with Cream Cheese Frosting but I enjoy savoury main dishes made with this versatile summer squash as well. 

Zucchini Pie makes a great vegetarian main dish or an delicious side to grilled meats. Click here to check out my recent article for Suite 101.com:  Zucchini Pie with Fresh Basil.

Bon Appétit and Enjoy!





Corn with Red Pepper and Herbs

10 08 2009

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It’s corn season again!  It’s one of my favourite vegetables so I have fun experimenting with various ideas during its brief season. While corn-on-the cob with butter, salt and pepper is a classic that’s hard to beat, sometimes the menu calls for something a little more elegant.  Sweet roasted corn with red pepper, crispy herbs, brown butter and a hint of heat makes a tasty dish that pairs well with grilled meats, seafood or vegetarian dishes.  You can also toss the corn with pasta for a quick and delicious main course.  Click here to read my recent article for Suite 101.com: Corn with Red Pepper and Herbs.

Bon Appétit and Enjoy!





Crustless Asparagus Quiche

9 05 2009

egg being beaten up

Quiche is a savory pie that makes a great dish for breakfast or brunch.  A classic French dish, quiche is made from a rich custard in a pastry shell.  However, leaving out the crust simplifies the process – just mix the ingredients together, pour into a pie plate and bake.  It’s very versatile so you can add what you have on hand such as leftover roasted peppers, some grated cheese or a bit of cooked ham.  Because it’s asparagus season, I decided to use it for this easy and quick version of a classic quiche. 

Click here to read my Suite 101 recipe for Crustless Asparagus Quiche.

Easy Crustless Asparagus Quiche

Easy Crustless Asparagus Quiche

Bon Appétit and Enjoy!