270677 red r risotto cream plum compote Recipes

unpeeled small red potatoes , cut into 1-inch slices, salt, cream cheese, cubed, buttermilk, green onions, chopped, dried thyme, dried tarragon, pepper, minced fresh parsley

dark purple gooseberries, plums (i used small red pisardi ), dry sweetener (i used xylitol)

ripe red or purple plums (2 lb), sliced, red currant jelly, brown sugar, orange peel strip (1 to 3 inches), cinnamon stick (3 inches), heavy whipping cream, sugar, vanilla extract, fancy cookies and additional whipped cream and plum slices, optional

risotto mix with mushrooms, cooked and kept warm, shredded monterey jack cheese, divided, grated romano cheese or 3 tbsp parmesan cheese, divided, chopped chives or 1 tbsp green onion, chopped red bell pepper, garlic clove, finely chopped, total jumbo whole white mushrooms, stems removed

red or black plums, sliced, sugar, divided, fresh lemon juice, kosher salt, divided, eggs, whole or low-fat buttermilk, vanilla, unsalted butter, melted, all-purpose flour, baking powder, sweetened whipped cream

plums, pitted and roughly chopped, peach, pitted and roughly chopped, mixed fruit and vegetable juice drink (such as juicy juice harvest surprise), crushed red pepper flakes , or to taste, ground paprika , or to taste, ground cinnamon , or to taste, skinless, boneless chicken breast halves, salt and ground black pepper to taste, plum, pitted and chopped, peach, pitted and chopped

red onions, sliced, olive oil, plums, halved,stoned and thickly sliced, fresh dates or 2 oz dried dates, stoned and finely chopped, light muscovado sugar, more to taste, red chile, seeded and finely chopped, limes , juice of, tamarind paste

red snapper fillet (6 oz each), sour cream, mayonnaise, milk, prepared mustard, dill weed, hot cooked rice

red-skinned plums, halved, pitted, each cut into 6 wedges, baskets fresh raspberries, beaujolais or dry red wine, water, sugar, vanilla bean , split lengthwise, recipe) vanilla whipped cream

flour, sugar, salt, eggs, milk, heavy cream, butter, melted, butter, raisins, soaked for 30 minutes in a little, rum, cinnamon, sugar, granulated sugar, water, cinnamon stick, star anise, pitted and sliced red plums

whole natural hazelnuts , about 5 oz, sugar, all-purpose flour (spoon flour into cup and level off with the back of a knife), unsalted butter, dark rum, vanilla extract, egg whites , about 8, salt, sliced or chopped hazelnuts , about 1-oz, sugar for finishing, prune plums, sugar, lemon juice, unsalted butter, water, ground cinnamon, creme fraiche

unbleached all purpose flour, assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled, sugar, salt, chilled unsalted butter, diced, egg yolk, water, unflavored gelatin, egg yolks, sugar, cornstarch, whole milk, vanilla bean , split lengthwise, sour cream

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

plum jam (preferably damson plum) or red currant jelly (6 oz), chinese five-spice powder, whole black peppercorns, water, salt, turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock, spinach , bacon, and cashew stuffing (see stuffed onions ), unsalted butter, melted, pan juices from roast turkey, turkey giblet stock, dry red wine, plum jam (preferably damson plum) or red currant jelly (3 oz), all-purpose flour

oil, onion, chopped, risotto rice, white wine, chopped tomatoes, roasted red peppers, vegetable broth, salt and pepper, flat leaf parsley, chopped, parmesan cheese, to serve

yellow pepper risotto, risotto con peperoni gialli, yellow bell peppers , chopped add red if you like also, water, unsalted butter, diced zucchini, chicken broth, shallots, minced (about 1 cup), garlic clove, minced, arborio rice, dry white wine, freshly grated parmesan cheese, minced flat-leafed parsley leaves

sweet roasted red peppers, leeks, white parts only chopped, garlic, arborio rice (risotto rice), chicken stock, ground coriander, cumin, chipotle chili powder, olive oil, butter, parmesean cheese

sun-dried tomato (approx 8piece-do not use the ones packed in oil), diced onion, extra virgin olive oil, chicken broth, roasted sweet red peppers, fresh ripe plum tomatoes or 2 ripe roma tomatoes, salt and pepper