- 1/2 lb uncooked linguine
- 2 plum tomatoes, diced
- 1 tbsp olive oil
- 1 shallot, minced
- 1/2 cup dry vermouth
- 1/2 cup heavy cream
- salt and cracked pepper
- parmesan
- Cook the pasta in boiling salted water.
- Heat the olive oil in a large non-stick skillet and saute the shallot until tender. Add the tomatoes and saute for 2 minutes.
- Add the vermouth and boil until reduced by half. Stir in the cream and cook until slightly reduced.
- Season with cracked pepper and salt.
- Stir in the drained pasta and sprinkle with parmesan. Serve.
- 1 quart of milk
- juice of 1/2 a lemon
- 1/2 cup plain yogurt
- cheesecloth
- 1 cup vegetable oil
- 1 cup frozen peas
- 1 large tomato, diced
- 1/4 tsp ground coriander
- 2 cloves garlic, crushed
- 3 tbsp butter
- 1 1/2 cups panir whey (this will be made when you make the panir)
- 1/2 cup minced onion
- 1 clove
- 1 cardamom pod
- 1/4 tsp turmeric
- 1/2 tsp cayenne
- 1 tsp salt
- 1 cup basmati rice, raw
- Make the panir balls: Pour the milk into a large stock pot. Heat over medium, stirring occasionally until boiling.
- Mix the lemon juicewith the yogurt.
- Prepare a sieve lined with 2 thicknesses of cheesecloth. Prop it so that it rests over a bowl to catch the whey.
- Allow milk to boil thoroughly. Turn off heat and add the yogurt mixture. Mix thoroughly with a wooden spoon. After it separates, pour through the sieve.
- Draw up the corners of the cheesecloth and suspend for 1 1/2 hours over the bowl.
- Knead the panir into a ball and place in a plastic bag in the refridgerator. Chill until needed.
- Knead the panir for 7 minutes. Brake into grape-sized balls and deep fry in the vegetable oil until golden. Lay on paper towel.
- Cook rice according to directions.
- In a dutch oven, melt the butter.
- Saute the onion until tender, then add the tomato. Cook 5 minutes. add the garlic and all the seasonings. Stir well.
- Add 1/2 cup of whey and simmer 2 minutes.
- Add the peas and the rest of the whey.
- Simmer covered for 5 minutes. Add the panir balls. Gently stir to cover and cook uncovered for 5 minutes.
- Serve on rice.
- 2 tbsp olive oil
- 2 scallions, minced
- 3 garlic cloves, crushed
- 1/2 tsp dry thyme
- 2 cups raw Arborio rice
- 1 large head radicchio, shredded
- 2/3 cup red wine
- 3 cups water mixed with 2 chicken oxo cubes
- 2 tbsp minced sundried tomatos (in oil)
- salt and pepper
- parmesan, grated
- Heat the oil in a dutch oven. Add the scallions, the thyme, and the garlic and saute 5 minutes.
- Stir in the rice and cook 1 minute.
- Stir in the radicchio and add the wine.
- Stir until the wine has reduced.
- Stir in the water with oxo 1/4 cup at a time, over 20 minutes, until it has been absorbed with each addition.
- Stir in sundried tomato. Season to taste.
- Sprinkle with parmesan. Serve.
- 3 chicken oxo cubes, dissolved in 7 cups hot water
- 1 avocado, peeled, diced, and tossed with 3 tbsp lime juice
- 1 4 oz. can jalapenos, drained
- 1 plum tomato, peeled, seeded, diced
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 2 tsp chile powder
- 1 tsp dry rosemary
- 2 cups raw Arborio rice
- 1/2 cup tequila
- 1 tbsp cilantro, minced
- salt
- Heat the olive oil in a dutch oven. Saute the garlic with the chile powder and the rosemary. Add the rice and stir to coat.
- Add the oxo cube water 1/4 cup at a time over 20 minutes. Stir until the liquid is absorbed between each new addition.
- Add the jalapenos, the tomato, and the tequila with the last 1/4 cup of liquid. Stir until absorbed. Season with salt to taste.
- Stir in cilantro and avocado. Serve.
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