make him Arincini Con Ragu.
It’s a Sicilian street food that is made out of Arborio rice cooked in chicken stock, mixed..ah the heck with it I’ll post the recipe down below.
Anyway, my husband had them when he was in Sicily during the whole Libya liberation thing. (Please no anti-war stuff…) He was like “I had THESE when I was in Sicily and they were SOOOOO GOOD.” I somehow will have all the ingredients on hand to make them again…and I hear a “YES YES YES YES YES PLEASE” not from my husband but from a certain Red Headed God who’s a massive foodie.
Anyway here’s my recipe
Step 1: THE RICE MIXTURE
2 cups dry arborio rice, then you cook it as per package directions, substituting chicken stock for the water.
1/2 cup of grated parmigiano-arrigiano
2 eggs beaten
Now once the rice is cooked, cool it off, and then mix the cheese and eggs into it.
My sauce, is something I made from scratch..takes all day so here’s the recipe for that
Roughly 3-4lbs roma tomatoes, peeled and chopped (cut an X at the bottom blanche them in boiling water for 30 secs, dunk tomato in ice water…peel)
1/2 a large white onion, chopped
about 6 or 7 cloves of garlic, smacked with a knife
3 sprigs of fresh oregano
3 sprigs of fresh marjoram
1 sprig of fresh rosemary
2 sprigs of fresh thyme
about 3 sprigs of fresh basil
(Remove the leaves from the stems and just dump directly in the sauce..don’t worry)
2 large bell peppers, seeded and chopped, I use both red and green.
I add about 3-4 cups of water to this, bring to a boil and simmer it all day..until it’s all mushy. I then take a stick blender, and wizz everything nice and smooth if there are chunks (My family doesn’t like chunky pasta sauces) I then add it to whatever cooked ground meat I have on hand and voila! Ragu! (I HIGHLY suggest using spicy Italian sausage *nodnod*)
So the Assembly of the rice balls.
first, you fill a dish with Italian seasoned bread crumbs. Then in another dish, you want an egg/milk mixture.
First step, you wet your hand, then you put some rice (roughly 1/4 cup) in it, and flatten it, put 1tpbs of cooled meat sauce in the center…apply more rice until it makes a ball.. roll in egg, then in bread crumbs…you need to SMOOOSH the rice around the sauce pretty hard…so it sticks, then you need to be delicate when it comes to breading it. Repeat until you have no more rice mixture left. They should be the size of an orange…so if they look HUGE no worries.
Now, I prefer using a deep fryer, but you can cook them in a pan or in the oven, makes no difference to me. I deep fry them at 375 degrees until they’re brown and crispy. so around 5 minutes or so. Oven, I suggest around a 450-475 deg F, spritz with olive oil and cook for about 20-25 minutes. THE FILLING WILL BE MOLTEN HOT so be careful.
Anyway here’s a picture of the finished products I made one day
Ok, none of these are *my* recipes. I DID however get some mutton in my CSA share this week. Was completely lost as to what to do with it. So I googled..and googled..
This is what I got
FIRST! The Rhubarb Chutney.
Now, on to the Naan bread!!!
Now I DID tweak the method a little, since I have a pizza stone. I preheated my oven/stone to 500deg. Then turned the broiler on and slapped the breads on the stone to cook. Came out BEAUTIFUL.
Ok Everyone! I’m back. I should blog more often but meh..I’ll blog when I wanna blog.
Today, I’ll share my recipe for mince pork pie..or as Quebequois call it “Tourtiere”
Here are the ingredients:
- 5 slices of bacon, chopped (it’s the stuff in the pan)
- 1lb of ground pork
- 2 medium potatoes, washed and diced small
- 2 medium leeks sliced
- 1 medium onion minced
- 2tbsp Clubhouse Montreal Chicken Spice
- 2tsp Dried Thyme
- 2tsp dried rosemary
- 1tsp dried sage
- *of course you CAN use Fresh and I fully encourage that, I didn’t have fresh so I used dried*
- 1 heaping tablespoon of minced garlic…or 3 cloves minced give or take
Step 1: Cook the chopped bacon in your skillet. Do so until it’s starting to get crisp.
Step 2: Put the pork, garlic, leek, onion and spices into the pan with the bacon, mush it all up and cook until no longer pink and crumbled
While the pork is cooking, put your diced potatoes in the microwave for about 2 minutes to partially cook them.
Once the pork mixture is done put in a bowl with the potatoes, mix well and put in the freezer to cool off.
1 Cup Shortening/Lard/Coconut oil/ Whatever Solid Fat you choose to use, I don’t care.
2 1/4 cups of Pastry flour
1/2 tsp salt
Now, you take a cold fork or pastry cutter, and blend the flour, fat and salt in a bowl until it looks all crumbly like..almost like coarse oatmeal. Keep it cold. then add the ice water bit by bit until it comes together to form a dough ball. Don’t knead don’t use your hands..keep anything warm away..or it turns to crap, and you don’t get the nice light flaky pastry goodness.
Split the dough ball into 2 halves, Roll out on a floured surface, put one half in a pie plate, dump the filling in, then put the other half on top. Cut slits in. Grab a pastry brush and brush beaten egg or fresh milk on top of the crust to give it a nice colour when it’s done cooking.
Stick in a 375deg F oven for about an hour.
Yesterday, we got our first CSA/Farmshare delivery.
We got a bunch of goodies, like apples, and carrots. We also got a couple of things people would find odd, and wouldn’t know what to do with.
Like Celeriac and purple fingerling potatoes. Last night I made scalloped potatoes with celeriac and some normal looking potatoes, was meh.
Today, I still had a chunk of celeriac root ( Click here to see WTF I’m talking about ) left, so I decided to make, potato pancakes with a couple of the purple/blue fingerling potatoes, and the rest of the celeriac root.
Enough of the political stuff…here’s some food
In a greased Lasagna/casserole pan, start with a thin layer of sauce, Then noodles, then cheese, Then Pepperoni and salami, add more sauce, repeat. The top layer should be: Noodles, Sauce, Cheese, Pepperoni. In that order (for aesthetics tbh)
Bake covered in a 400deg F oven for 45 minutes. Remove cover for 10 minutes for cheese to brown/bubble. Remove from oven then let sit for another 10 minutes.