This has become a new favourite. You'll need a bit of time and you'll have to "baby" throughout the process while paying close attention but it's well worth it.
•6 large eggs
•5 cups low-salt chicken broth
•1 tablespoon olive oil
•6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
•2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
•1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
•3/4 cup dry white wine
•3 tablespoons finely chopped fresh Italian parsley
•1 tablespoon butter
•2 tablespoons finely grated Parmesan cheese
•Fresh Italian parsley leaves (for garnish)
•Additional finely grated Parmesan cheese (for garnish)
•Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.
•Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.
•Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.
•Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.
Go to the website for nutritional information.
Monday, July 11, 2011
Friday, July 8, 2011
Wednesday, June 29, 2011
Monday, June 27, 2011
Friday, June 10, 2011
Long time no post! I just wanted to post a recipe I tried last night. It was a big hit at the party I went to. I have ordered the shower gel from Sephora but decided to go ahead and try the cake first. If the product smells anything like the cake tastes then I will be a happy girl. I screwed up the chocolate frosting big time (watch out with the microwave!!) so I opted to do a half batch of the chocolate ganache I made when I did the vanilla cake recipe.
-2 1/4 cups flour
-2 tsp. baking soda
-1/2 tsp. salt
-1/2 c. butter
-2 1/2 cups brown sugar
-1 1/2 tsp. vanilla extract
-3 1/2 oz unsweetened chocolate, melted
-3/4 cup sour cream
-1 cup boiling water
1. Preheat the oven to 350 degrees F. Sift together dry ingredients—set aside.
2. In large bowl, beat butter and brown sugar until combined.
3. Add one egg at a time, beat 1 minute after each.
Melt that chocolate.
Boil that water.
4. Beat in vanilla and chocolate.
5. Mix in sour cream and dry ingredients until combined.
6. Stir in boiling water.
7. Bake in greased 9 x 13 pan at 350 degrees for 35 min. (I used a bunt cake again). LET COOL!!! Seriously, if you jump the gun your cake will fall apart. It's very soft.
To pass the time as I waited for the cake to bake I finished my prep work on the kabobs I was bringing to a BBQ that night!
Then decorate as you see fit! I adorned it with confectioner's sugar, raspberries and cherries.