Rice is like a woman fine,
Upon which we all love to dine.

In many sizes she is found,
Short, medium, long or round.

Sometimes she will wear the scent,
From where she hails, she’ll represent.

Her names conjure exotica,
Jasmine, Basmati, Japonica.

Though she loves to dress in white,
You’ll be fooled if you think her uptight.

The opposite of subtle and mild,
She’ll break out the dirty and wild.

Have you seen the one from Po,
Grown near the town of Arborio?

Desired on every continent,
Her creamy pearls can cause torment.

A chameleon, she will  change to be.
Whatever you crave, sweet or savory.

This one embodies both, you see,
Created in Rome with blueberries and brie.

Eclectic perhaps, a little odd,
Take a bite, get passed her facade.

Like every woman, you will find,
This rice is truly one of a kind.

Thank you to Eleanor of MelbournefoodGeek and Jess of Jessthebaker for this risotto challenge. The chicken stock recipe comes from Moorish by Greg Malouf and was a requirement for this challenge. However, this Blueberry Brie Risotto is best made with vegetable stock so as not to overpower the flavor of the berries. Many thanks to my beautiful cousin, Lisa O’Leary, for introducing me to this recipe.

The great thing about this recipe is that there is no fat in it besides the brie – no butter or olive oil – yet it is so creamy that you would never be able to tell.

Blueberry Brie Risotto Recipe

2 cups Arborio rice

4-5 cups vegetable or chicken stock

1/2 cup red wine

1 carton blueberries, washed and pureed

1/3 cup brie cheese, without rind

1/2 tsp. coarse salt

Heat the vegetable or chicken stock and set aside. In a saute pan, add red wine and rice. Cook on medium and gently stir the rice until the wine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 4-5 cups of stock have been used. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. At this point, add the pureed blueberries, salt and brie and stir until the cheese has completely melted. Serve immediately. Serves 6.

We met at school, first week in,
A lifelong friendship would begin.

Thinking back on days before,
When we lived right by the shore.

Boyfriends, parties, trips away,
Always finding time to play.

What care-free days we would spend,
Time an easy thing to lend.

Girls to women, boys to men,
Blink and years would pass by ten.

We stood at each other’s side,
On the days our knots were tied.

Life would start to get so harried,
With work and duty we’d be buried.

Decade two brought babies four,
Our lives are not ours anymore.

Now months may pass before we connect,
But never will this our friendship affect.

Joy and laughter, fears and tears,
Shared together for twenty-five years.

This weekend really did the trick,
My friend you’ll be through thin and thick!

Love You, Gina! I had a blast cooking with you.

Parmesean Basket Ingredients

6 ounces Parmesean-Reggiano, shredded
1/2 tsp of either paprika or cayenne, optional

Note: to make the necessary basket  form you will need mini-cup cake pans or another small item on which to form the basket.

Preheat oven to 350 degrees. Line cookie sheet with either a silpat or parchment paper.

Pour 1 tablespoon increments of Parmesean cheese onto lined cookie sheet and flatten into a circular shape. If desired add optional seasoning.

Bake on middle rack of oven until golden brown, approximately 7 – 10 minutes. Immediately after removing from the oven, carefully transfer cheese discs with a spatula and place onto an upside down mini-cup cake pan. It is important to work quickly to form the basket shape around the outside of the mini-cup cake pan before the cheese begins to harden.

Baskets may be made two days in advance and placed on parchment paper in an airtight container at room temperature. Each recipe fills approximately 12-14 baskets.

Crab Ceviche Ingredients

1 Cup Fresh Crab

1 T orange bell pepper

1 T yellow bell pepper

1/2 tsp. serrano chili pepper

2 T white onion, finely chopped

2 T cilantro, finely chopped

2 limes, juiced

1 1/2 T olive oil

1/8 tsp. coarse salt

English Cucumber, sliced thinly

Cucumber aside, place all other ingredients in a mixing bowl and gently toss to mix. Place one heaping tablespoon into the basket and wedge in a cucumber slice. Add a sprig of cilantro for garnish.

Caprese Ingredients

1 Container Cherry Tomatoes, halved or quartered

1/2 cup marinated mozzarella bocconcini, quartered

2 T fresh basil, chopped

1/8 cup creme fraiche

1/8 cup pesto

1/2 tsp. salt

1/4 tsp.

1 T. extra virgin olive oil

In a bowl, combine the tomatoes, mozzarella, basil, salt and pepper and gently mix. Place one heaping tablespoon into the basket and top with a dollop of creme fraiche and another dollop of pesto on top of the creme fraiche.

Steak and Potato Ingredients

2 cups mashed potatoes made with gruyere cheese

3/4 cup thinly sliced steak, cooked medium-rare

1/8 cup red bell peppers in olive oil, slivered

1/8 cup horseradish

2 T chives, chopped

Place one heaping tablespoon of mashed potatoes in the basket. Add one slice of steak and one slivered bell pepper. Add one dollop of horseradish on top and gently place chopped chives into the horseradish.

Try these other fantastic fillings by @ginavon at Bowllicker.
Panzanella with Olives, Bread Crumbs, Tomatoes and Capers
Pear, Manchego & Bacon
Prosciutto and Marmalade

On this auspicious day of year,
I have nothing to say, I fear.

All the words that came before,
Have left me now, went out the door.

All that I have written past,
Is due to him, from first to last.

So silent I will stay today,
I really only wish to say…

Happy Birthday to the one,
Who inspired me to write for fun.

Thanks Dr. Suess!

Oh! And try the meatballs filled with cheese,
Juicy, big and made to please.

SPAGHETTI WITH MOZZARELLA-STUFFED MEATBALLS
(my take on the Williams Sonoma Recipe)

1 lb. ground pork

1 lb. ground sirloin

1 cup panko bread crumbs

3 garlic cloves, minced

3/4 cup flat-leaf parsley, chopped

1/3 cup milk

1 egg, beaten

2 tsp. kosher salt

1 tsp. freshly ground pepper

1/3 lb. mozzarella, cut into 1/2 inch cubes

1/4 cup olive oil

6 cups tomato sauce

2 lbs. Spaghetti

Grated Parmigiano-Reggiano

In a large mixing bowl, combine the pork, the sirloin, 1/2 cup parsley, minced garlic, panko bread crumbs, milk, salt and pepper. Mis well with your hands. Form about a 2 inch ball of the mixture and press a cube of cheese into the center. Make sure the cheese is completely enclosed.

Pour olive oil into a pan and turn heat to medium-high. Once hot, add the meatballs and cook until brown on all sides. Remove the meatballs and place on a paper towel to soak excess oil.

Discard the oil in the pan. Add the tomato sauce and simmer. Add the meatballs and reduce the heat to low. Cook uncovered for about 30 minutes.

Cook the pasta according to the directions on the package. Drain. Place the pasta in a serving bowl and ladle the tomato sauce over the top. Top with meatballs. Serve with grated Parmigiano-Reggiano and garnish with parsley. Serves 6.

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Kibbeh Nayheh, Grape Leaves, Hummus, Pita, Labne, Radish, Olives, Pickles

From the hills of Lebanon,
Ellis Island they landed upon.

My family loves the American way,
But traditions from home will always stay.

Welcomed with a warm “ahlaine,”
Eat with gusto say, “sahtain.”

Mezze is the meal of choice,
At gatherings where we rejoice.

So when I saw this month’s DC,
My heart did jump I felt such glee.

Ask me what I like to eat,
Tabbouleh, olives, pies of meat.

Kibbeh raw or baked or fried,
Have some if you’ve never tried.

Labne, almonds, grape leaves too,
Falafel, radish, arak brew.

Minty, crispy, cold fattoush,
I just like to say “Ganoush.”

Pita bread to wrap and dip,
We even make it in a chip.

So thankful I am to be able,
To share with you food from my table.

A nod to my great family,
For passing these dishes down to me.

Thank you to Michele from VeggieNumNums for this great challenge. Hummus is something I make weekly so not much of a challenge but I’ve never made pita bread before. I found that it is not only easy, but so much better home-made. Try it!!

PITA BREAD RECIPE courtesy of Michele and adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn’t puff up, don’t worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Espresso Chocolate Shortbread Cookies

I do believe I am the queen,
Of that thing they call the bean.

Not legumes with rice you eat,
But the beans you grind and heat.

One thing you should know ’bout me,
I live for super strong coffee.

Espresso, latte, three shot, four,
I’ll go back for even more.

Some might call it muddy rot-gut,
To this I must strongly re-but.

Not only does it taste supreme,
It gives me energy extreme.

Chocolate is my treasured love,
There is no food I love above.

White or milk or bitter-sweet,
My meal is never quite complete,

Without a chocolate bite to nibble.
(Alright. Devour – let’s not quibble.)

Now marry chocolate with the bean,
And things will start to get obscene.

I baked a shortbread cocoa treat,
With espresso bought from Peet.

If you try to take a bite,
With me you will have to fight.

This combo I don’t like to share,
It’s truly my own love affair.

But try this simple recipe,
And I know you will agree.

This coffee-chocolate combination,
Is quite the epicurean sensation.

I love this cookie recipe! It is easy, delicious and a new family favorite.  This recipe is adapted from Dorie Greenspan’s cookbook, “Baking – From my home to yours.” If you enjoy baking, this is an excellent book to have on hand. I have made a few minor changes to the original recipe – I used salted instead of unsalted butter and, instead of instant espresso, I used fresh brewed espresso.

RECIPE

1 T. espresso

2 sticks butter (room temperature)

2/3 cup powdered sugar

1/2 tsp. vanilla

2 cups all-purpose flour

4 ounces bittersweet chocolate or 3/4 cup chocolate chips (preferably mini)

Powdered sugar for dusting (optional)

Make sure espresso is room temperature. Set aside.

In a mixer with a paddle attachment, beat the butter and sugar on medium for about 3 minutes, until the mixture is smooth. Beat in the vanilla and espresso. With the mixer on low, add the flour and beat only until the flour disappears into the dough. This dough should not be over-worked. Fold in the chocolate with a spatula.

Transfer the dough to a gallon-size zip lock plastic bag. Lay the bag on a flat surface and with the top open, roll the dough out until it is about 1/4′ thick. Try not to let the plastic crease the dough. Press out all of the air from the bag, zip the top and refrigerate for at least 2 hours.

Preheat the oven to 325 degrees. Position the oven racks so that the oven is divided into thirds.

Place the plastic bag of dough on a cutting board and slice or cut it with scissors so that only the dough remains. Cut even squares and set them on your lined cookie sheet. With the tines of a fork, prick each cookie all the way through two times.

Bake for 18-20 minutes rotating the sheet from top to bottom rack and front to back at the midway point. The cookie should not have much color. Transfer to a rack to cool. Dust with powdered sugar. Dorie’s recipe makes about 32 cookies but mine never does. I may cut them a little too wide but they are still delicious!

Mussels and clams and clams and fish,
I don’t even like this dish.

But the one I call my man,
He is really quite a fan.

Since marriage is a compromise,
I make the mussels I despise.

Apron and heels are quite enough,
To add a smile is just too tough.

As I open up the clam,
I slice my finger. Hellshi*damn!

The kitchen smells, I’m feeling glacial,
Open the pot to a steamed fish facial.

Now my blood is boiling hot,
Curses on these clams I bought!

My hair is limp, I smell like chum,
But there’s no way I’ll succumb.

These sea-things are at MY command,
Now I’ve got the upper hand.

Buttered, spiced and brothified,
By my directions they’ll abide.

And when I’m done I’ll choke some down,
Even though they bring a frown.

Just so I’ll have victory,
Over those things from the sea.

Baited by the fish no longer,
Freshened up and feeling stronger,

A steaming bowl I do serve,
To my man who has the nerve,

To say he has no appetite.
Now I’m ready for a fight.

I take him down like clam and mussel,
No match for me we start to tussle.

Forget about that “give and take,”
His own damned dinner he can make!

Clams, Mussels & Halibut in Spicy Bacon Broth

RECIPE

1 lb. mussels

1 lb. clams

1 halibut steak

4 slices thick cut bacon

3 cloves garlic

2 tsp. chili pepper flakes

3 T. butter

2 tsp. salt

2 1/2 cups chicken/fish stock

1 cup tomato juice or 1 can diced tomatoes

parsley for garnish

Soak mussels and clams for 15 minutes in water with 1 T. salt.

Brush halibut with olive oil and seasoned salt. Bake in  400 degree oven for 10-12 minutes.

While halibut is cooking, cut bacon into small chunks. Saute until crispy. Take the bacon out of the pan. To the  remaining bacon fat, add 3 T. of butter, garlic and chili pepper flakes. Saute for 3 minutes. Add stock and tomato juice and bring to a boil. Add salt sparingly as both bacon and stock have a high sodium content.

Drain and rinse the mussels and clams. Add them to the pan and cover for 4-5 minutes or until the shells have all opened. Discard all shells that have not opened. Cut medium pieces of halibut and gently add them to the pan. Cook 2 more minutes.

Ladle into bowls and top with bacon and parsley. Serve with crunchy french or sourdough bread. Serves 4.

Auntie Laurice's Sour Cream Walnut Coffee Cake

Words cannot sufficiently express,
My love for Ade, I must confess.

Cousin, sister, mother, friend,
The lines are blurred, she’s all a blend.

There is no thing she cannot do,
Manage property, design it too.

A life-sized human rolodex,
She’s also good at writing checks.

A man, six-two, dared steal her purse,
Ade did so much more than curse.

Jumped on his back and took him down,
Helpless he lay on the ground.

The opposite of Amazon,
But mess with her, she’s Ghengis Khan.

Be careful, Ade, where you walk,
‘Lest we call you poor Schleprock.

Never call her friend “fair weather,”
Through everything we’ve been together.

She babysat when I was young,
Listened to every song I sung.

I’ll never forget her yellow bug,

Ade's Yellow Bug!

Filled up with cousins very snug.

Oxford circle we would round,
Music blasting, laughs the sound.

Tough times would come as I got older,
Always there to offer her shoulder.

Big tears of joy for me she wept,
The day his hand I did accept.

When we go out, on the town,
It’s Auntie Ade my kids want around.

I made your favorite cake today,
Just because I want to say…

For who you are and what you do,
From the bottom of my heart, Ade, Thank You!

LAURICE’S SOUR CREAM WALNUT COFFEE CAKE

3 cups flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup butter

1 1/2 cups sugar

3 eggs

2 tsp. vanilla

1 pint sour cream

3/4 cup brown sugar

2 tsp. cinnamon

1 cup coarsely chopped walnuts

Mix first four ingredients and set aside. Cream butter until soft. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each; add vanilla.

Add dry ingredients alternating with sour cream, mixing until smooth.

Mix next 3 ingredients together. Put 1/3 of batter into a greased bundt pan.

Sprinkle with 1/3 nut mixture, repeating until batter and nuts are used.

Bake at 350 degrees for 55 – 60 minutes. Let stand on cake rack 5 min. Turn out on rack and frost while still warm.

FROSTING

Mix 1 1/2 cups powdered sugar with enough milk to make frosting spreadable. Spoon it over the top of the cake.

Corn Fritters with Powdered Sugar and Maple Syrup

This fritter here is made of corn,
To me a piece of pure food porn.

Whipped Egg Whites

Yolks and flour and corn assemble,
Peaks of Alps the whites resemble.

Gently fold to fluff the batter,
Drop in oil, it won’t splatter.

Crispy golden clouds of maize,
With powdered sugar or syrup glaze.

Creamy, doughy soft inside,
In your mouth these will reside.

Try it with some fruit and cream,
Or tea and jam, it tastes supreme!

Sweet or savory snacks to munch,
Sometimes I just call them lunch.

CORN FRITTERS – My Mother’s Recipe

2 cups frozen corn

1 cup flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. pepper

2 eggs, separated

1/2 cup milk

vegetable oil

Cook corn; drain. Combine flour, baking powder, salt and pepper.

Beat egg whites until soft peaks form. Beat egg yolks; stir in corn and milk. Stir in flour mixture until blended. Fold in egg whites.

Fry in 1/2″ vegetable oil; drop by rounded tablespoon-ful for each fritter; drain on paper towel. Serve with powdered sugar or maple syrup – or both .

Chicken Satay with Peanut Sauce

What is it about food on a stick,
That makes us want our chops to lick?

An essential part of our global cuisine,
Passed down to us from a common gene.

Back to the times when skewers were swords,
Dipped into the fire by Eastern Lords.

Yakitori, brochette and shish kebab,
Satay with sauce with which to swab.

Along the Great Wall, it’s Chaunr they eat,
With fish, chicken and all sorts of meat.

South Africans too, they need not mope,
For Sosatie they eat by the Cape of Good Hope.

Turmeric, cumin, peppers and soy,
Flavors that bring our palates joy.

The sauces that pair are rich and exotic,
Some so good, an easy narcotic.

Grilled, broiled, fried in oil,
So simple there is no need to toil.

Fork and knife superfluous,
Hand and mouth are plenteous.

All of us enjoy this meal,
Offer it up and hearts will heal.

So join us all with stick in fist,
A common thread to coexist.

Thank you to Cuppy of Cuppylicious for this month’s recipe challenge. It was delicious!

SATAY MARINADE

1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger root, chopped

2 T lemon juice

1 T soy sauce

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground turmeric

2 T vegetable oil

Mix well. Cut chicken into chunks and cover with marinade. Chill for 2 hours. When done marinating, skewer the chicken and grill.

PEANUT SAUCE

3/4  cup coconut milk

4 T peanut butter

1 T lemon juice

1 T soy sauce

1 tsp. brown sugar

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1-2 dried red chilis, chopped

Mix dry ingredients in a bowl. Add soy sauce and lemon, mix well. Over low heat, combine coconut milk, peanut butter and soy/lemon seasoning mix. Mix well, stirring often.

Ginny Flaherty, once Giuffre,
Like old times, came over to play.

Ginny

She and I and Tricia Dunn,
In the kitchen, so much fun!

Grammar school our old playground,
Through the years new interests found.

Ginny’s a handsome farmer’s wife,
Who really knows how to wield her knife.

Though you could not call her tall,
Short on brains? No, not at all!

Loves to dance and wear tights,
And drink her wine with evening bites.

Do not dare to offer milk,
Her people are not of that ilk.

Santa Marina, Sicily

Sicilian pride her blood contains,
Love of food runs through her veins.

Fruit and veggie close at hand,
Grown abundant on her land.

So that day she came to cook,
She brought along a tattered book.

Pages marked with yellowed card,
She held in very high regard.

Papa Carlo

A gift from Carlo, so very dear,
“From Papa to Ginny,” he’ll always be near.

The smells in my kitchen a potpourri,
As she deftly prepared Papa’s Manicotti.

Sauce Pomodoro, spicy and rich,
Whipped it up without a glitch.

Creamy filling of spinach and cheese,
She made it seem like such a breeze.

No traditional pasta plate,
A delicate crepe she must create.

This fragile shell stuffed and sauced,
Into the oven it was tossed.

I took one bite and oh what flavor!
This recipe truly one to savour.

Papa would be so impressed,
To this fact I could attest.

Not only is she friend so fine,
Ginny is a cook divine!

POMODORO SAUCE

5 cloves garlic, pressed

3 12 oz. can diced or chopped Roma tomatoes

2 cups basil, chopped                        

32 oz. chicken broth

2 cups red wine, preferably cabernet

2 carrots

sea salt to taste

coarse ground pepper to taste

2 T. extra virgin olive oil

Sautee pressed garlic in olive oil to soften, about 3 minutes. Add tomatoes, chicken broth, wine, salt and pepper. Add carrots, cut in half to soak up acid of tomatoes. Bring to a boil and continue boiling for 1 minutes. Reduce heat to simmer and cook uncovered for 2 hours. If carrots still intact, remove them when done cooking sauce.

MANICOTTI FILLING

1 cup Ricotta

1 cup spinach, cooked

1/2 cup fresh paesley

2 egg yolks

1 cup Parmesan cheese

1/2 lb. shredded Mozzarella cheese (processed, not fresh)

handful basil

pinch nutmeg

sea salt to taste

coarse ground pepper to taste

Mix all ingredients together in a mixing bowl. Set aside. This is one dish where processed Mozzarella works better than fresh.

CREPES

2 cups flour

3 eggs

2 1/2 cups milk

2 T. oil

pinch of regular salt

In a mixer, add eggs, milk, oil and salt. Blend together while slowly adding flour. Chill for 2 hours.

Using a napkin or towel dipped in olive oil, lightly coat the bottom of a small crepe pan. Fill a 1/8 measuring cup with crepe batter and drop it in the center of the crepe pan, gently swirling it until it stops running. Let cook for about a minute, then check the edges with the tines of a fork. When they lift off the sides of the pan easily, and the center of the crepe looks dry, gently lift the crepe out of the pan. Makes about 20 small crepes.

Stuffing and Baking the Crepe Manicotti

Preheat oven to 425 degrees. Stuff each crepe with 1 heaping T. of the filling, flattening it out on the crepe. Gently roll them so the fold is at the bottom. In 2 13×9 baking trays, ladle 1/2 inch layer of tomato sauce. Line filled crepes on top of the sauce, fold side down. Ladle more sauce over the crepes. About 10 crepes per tray. Place in oven and cook for 15-20 minutes. Take out and let set for 10 minutes. Sprinkle with parmesan cheese and serve.