OVEN BAKED PARMESAN RISSOTO

OVEN BAKED PARMESAN RISOTTO

Oven Parmesan Risotto

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 cups arborio or long grain white rice

6 cups chicken broth

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup grated Parmesan cheese

2 tablespoons butter

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: Serves 4-6

Preheat oven to 400 degrees F. In a heavy oven-proof saucepan with a tight fitting lid, heat olive oil over medium heat. Add onion and garlic; cook and stir 4-5 minutes until translucent. Add rice; cook and stir for 4-5 minutes longer.

Add broth, basil, salt, and pepper and bring to a simmer, stirring frequently.

Cover the pot with foil, then add the lid. Place in the oven. Bake for 20 minutes, then remove from the oven, remove lid and foil, and stir thoroughly.

Return foil and lid and place back in oven.

Bake 5 minutes longer. Test the rice to see if it's done, with a slight firmness in the center. If it is, stir in the cheese and butter, then let stand, covered, 5 minutes.

If the rice isn't done, cover and return to the oven and bake 10 minutes longer. Then add cheese and butter, stir, and let stand 5 minutes.

PEARS POACHED IN COFFEE

Pears Poached in Coffee

Six servings

6 firm-ripe pears with stems

2 cups leftover coffee

1/3 cup brown sugar

1 teaspoon pure vanilla extract

Coffee-flavored liqueur, optional

Remove cores from pears from the bottom using a melon baller or small, sharp spoon. Peel pears leaving stem intact.

Heat coffee and sugar in large non aluminum saucepan until sugar dissolves. Reduce heat to simmer. Add pears; simmer, covered, until pears are tender but not soft, about 15 to 20 minutes.

Transfer the pears to a bowl. Cook the syrup until reduced to about 2/ 3 cup, then combine it with the pears. Cool. The liquid should get syrupy. Add liqueur if desired.

Serve in small, deep dishes with some of the syrup. If desired, serve a small scoop of burnt caramel or coffee ice cream alongside pear.

BLACK BOTTOM BANANA CREAM PIE

Black Bottom Pie

Unsalted butter, for pie plate 

All-purpose flour, for dusting 

Pate Brisee

1 1/2 ounces semisweet chocolate, coarsely chopped 

1/4 cup cold water 

1 envelope gelatin 

4 large eggs, separated 

1 cup sugar 

2 tablespoons cornstarch 

2 cups milk 

2 teaspoons pure vanilla extract 

1/4 teaspoon salt 

1/4 teaspoon cream of tartar 

1 tablespoon dark rum 

1 cup heavy cream 

1/4 cup chocolate shavings, for decorating

To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes. 

Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely. 

To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften. 

In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes. 

Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set. 

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight. 

Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.

TRES LECHES CAKE

Tres Leches Cake (Pastel de Tres Leches)

PASTEL de TRES LECHES

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

2 cups white sugar (divided)

5 eggs

1-1/2 teaspoon vanilla extract (divided)

1 cup milk

1/2 of a 14-ounce can sweetened condensed milk

1/2 of a 12-ounce can evaporated milk

1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)

1-½ cups heavy (whipping) creamPreheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan. 

Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes. 

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake. 

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.Makes 1 cake. 

Tres Leches Cake Variations

Caribbean Tres Leches Cake

Replace the sweetened condensed milk with 1 cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add ¼ cup rum.

Southern Tres Leches Cake

In addition to the three milks, add 1/3 cup peach schnapps. You can add cup of diced, drained peaches to the batter. About cup of pecans can be added to the batter or sprinkled on top of the cake before serving.

Now, if you like cherries, blueberries, raspberries or apples, you can add them to this cake much in the same way. Well, what about chocolate? Why not add some chocolate syrup to the three-milk mixture, or temper in some white chocolate. This is another one of those great recipes that allows for culinary adventure. Plus, it is just plain delicious.

SWEET BRINE FOR SUMMER SALAD

Sweet Brine for Summer Salad

1 cup water

1/4 cup vinegar

2 Tbsp. sugar

1 Tbsp. salt

Cut up any combination of vegetables you would like to turn into quick refrigerator pickles.  Put them in a glass, plastic or crockery container and cover with sweet brine.  Try to let them soak et least  a few hours in the brine before serving-preferably 24 hours or overnight.

Traditional combinations:

Cucumber and onion slices with tomato wedges.

...add corn, cut from the cob to the above.

...add thinly sliced okra.

...add fresh herbs as desired.

Generally you can reuse the brine at least one more time. 

You can also add the marinated vegetables to cantaloupe chunks.

Top a green salad with the vegetables and perhaps add some oil.

Imagination runs amok.

More ideas for "too hot to cook" weather:

    Hard-boiled eggs

    Cold cuts

    Cold, cooked fish and shellfish,  even tinned tuna

    Poached chicken

Serve any of the above with a simple herb mayonnaise or aïoli

CREAM OF ANYTHING SOUP

CREAM of ANYTHING SOUP

Cream of Anything Soup

Having the milk and broth properly heated makes this incredibly fast.  Cook the vegetables and/or meats for your soup until crisp tender in the broth. 

***For the Soup Base***

4 Tbsp. butter

4 Tbsp flour

1 tsp. salt

1/8 tsp pepper

Dash of cayenne pepper

1 1/2 cups milk-have it hot

2 cups chicken broth or stock-have it boiling

1/2 tsp. seasoned salt

1 tsp. onion powder or 1 small. Onion

Cream of Asparagus:

2 cups asparagus

1 Tablespoon lemon juice

Dash of nutmeg

Cream of Green Bean

1 1/2 cup green beans

1/2 tsp. crushed savory

Cream of Broccoli or Spinach

2 cups broccoli or barely cooked spinach or 1/2 tsp. thyme

Dash of garlic powder

1 bay leaf

Add a whiff of nutmeg with the spinach

Cream of Carrot

1 cup carrots

1 Tbsp. parsley

1/2 tsp. basil

Cream of Cauliflower

2 cups Cauliflower

1/2 tsp.  curry powder

Cream of Zucchini

1 1/2 cups zucchini

Dash of nutmeg

Cream of Mushroom

1 1/2 cups mushrooms

Dash of nutmeg

In a soup pot, melt the butter and whisk in the flour.  Cook for five minutes to remove the raw flour taste.  Add salt,pepper and cayenne pepper.  Add hot milk, boiling chicken broth or stock, seasoned salt and onion powder or onion.

Choose one of the vegetables (puréed or chopped) and the corresponding seasoning and add it to the soup.

PINEAPPLE NUT BREAD

Pineapple Nut Bread

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/2 cup brown sugar packed
• 4 eggs
• 4 1/4 cups all purpose flour
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1 (20 oz.) can crushed pineapple in pineapple juice
• 1- 1 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350 degrees.
2. Spray (2) 9 x 5 x 3 loaf pans with nonstick cooking spray.
3. Set aside.
4. In your Kitchen Aid Mixer, mix together the butter and sugar.
5. Add the eggs, one at a time, beating well after each addition.
6. Sift the dry ingredients.
7. Alternate adding the dry ingredients with the crushed pineapple wit the juice and mixing.
8. When everything is incorporated well, add the chopped nuts and give it a good stir.
9. Pour the batter evenly into the 2 loaf pans and bake for 50-55 minutes or until the loaf is light golden brown on the edges and a tooth pick inserted into the loaf comes out clean.
10. Remove from the oven and let cool in the pans for 10- 15 minutes.
11. Carefully run a knife around the edges of the pan and remove the loaves from their pans, and place on a cooling rack to finish cooling.
12. This bread is delicious warm from the oven, but harder to slice.
13. It may be served warm or room temperature with butter.
14. *To freeze: Let the loaf cool completely and then store in a freezer friendly plastic container or bag.

GINGERBREAD HOUSE HACKS

Making gingerbread houses is a nostalgic and entertaining Christmas activity, and it's even more rewarding when you make the whole thing from scratch. Here are 11 tips and tricks for making the most impressive gingerbread house ever —and you can find our recipe at the bottom of the post.

1. Use nonstick spray on the Dutch oven that you're using to make the dough.

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Remember: This dough is pretty sticky. Even if you're using a nonstick surface like a Dutch oven, spraying the bottom and sides with nonstick spray will help the dough release more easily. Spraying non-stick oil in the cup you'll use to measure out molasses is also a good idea for similar reasons.

2. Keep the dough warm in a Dutch oven until you're ready to knead it.

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This dough will be used to make the walls and roof. It's important for the house's structure that the dough is kept warm while you're working it. Cut the dough into three pieces, and keep the pieces you're not working with in a warm Dutch oven until you're ready to knead them.

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3. When rolling out the dough, press down the rolling pin and rotate the dough a quarter turn a few times, repeating the same process each time, to form a rectangular shape.

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This will help form the dough into a nice, even rectangle when you roll it out and make it easier for you to cut out your shapes.

4. Use a ruler when cutting the shapes to ensure that they're perfectly straight.

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You'll want to make sure the walls and roof are perfectly straight because it will make putting together the gingerbread house much easier. And the end result will look more beautiful, too.

5. Use a knife to make slits for the windows, but leave them in place until after you've baked the cookies.

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When you remove the cookies from the oven, recut the shapes and pry them out with a knife. This will keep everything intact and help the edge crisp up and maintain their shape.

It really does make a world of difference.

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6. Use egg whites to strengthen the frosting.

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Putting egg whites in the icing helps strengthen it and make for a harder frosting when it dries. Just make sure you use pasteurized egg whites, in case anyone eats it. And if you don't want to use egg whites, you can also use meringue powder.

7. Use a fine grater to sand the edges of the cookie walls.

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The sides of the cookie walls can expand when they're baked. Sand the sides with a micro grater to make them straight.

8. Use hard candies to create a super impessive colorful glass window effect.

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Put hard candies such as Jolly Ranchers in the "window" holes of the cookies and bake them for a few minutes. The candy will melt and leave the illusion of colorful windows. If the candy doesn't completely spread, use a little toothpick to gently push the extra sugar to the window edges.

9. Use a folded piece of paper and two small cups to help the roof dry in the correct shape.

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Use icing to fasten a folded piece of paper to the back of the roof. Then, place two bowls under each side of the roof while it dries. That will help the roof dry in the shape it'll eventually be in and prevent it from sliding when assembled. Just make sure it's super dry before you add it to your house.

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10. Add frosting on the inside of the house to keep the pieces in place.

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Wherever you're connecting the walls to the roof, add a thick line of frosting on the inside of the house to add structure. You won't be able to see the inside, so it won't affect the final look of the house.

11. Thin out the icing you're using for decorating by adding water.

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The icing you've been using to put together the house is very thick. Add some water to dilute it, and it'll be perfect for decorating the exterior of your gingerbread house.

And there you have it: Best. Gingerbread. House. Ever.

JULIA REED’S DEVILED EGGS

JULIA REED'S DEVILED EGGS

Julia Reed's Deviled Eggs

Makes 24

1 dozen eggs

1/4 cup mayonnaise

1/4 cup Dijon mustard

4 tablespoons butter, at room temperature

1 teaspoon fresh lemon juice

Salt and freshly ground black pepper

Pesto for garnish (recipe follows)

Place the eggs in a saucepan large enough to hold them in a single layer and cover with tap water. Bring to a boil, cover, turn off the heat and let sit for 15 minutes. Drain and run under cold water until the eggs are completely cool.

Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice and season with salt and pepper. Place in a pastry bag or Ziploc bag with a cut-off corner. Fill the egg whites by pressing the bag. Garnish each with a small dab of pesto.

Garden Pesto

Makes 2 cups

3 cups fresh basil (tightly packed), gently rinsed and patted dry

5 cloves garlic

1/2 cup toasted pine nuts (or walnuts or pecans)

1/2 cup freshly grated Parmesan cheese

2 tablespoons freshly grated Pecorino Romano cheese

2/3 cup virgin olive oil

Salt and freshly ground black pepper to taste

In a food processor, combine the basil and garlic and pulse two to three times to chop. Add the nuts and cheeses, and pulse once or twice. Slowly add the oil while the processor is running, and blend. Season with salt and pepper.

The mixture can be stored in the refrigerator in airtight containers (I use small sterilized jars) for several weeks. The pesto can also be tossed with pasta, spread on crostinis, and dabbed on thick slices of tomatoes.