Jill's Place

A life in progress, spent mostly in the kitchen

Diigo bookmarks 05/08/2008

  • tags: todo, photos, gifts

  • tags: recipes, dessert

    • Light Lemon Curd

      (from Chocolate and the Art of Low Fat Desserts)

      1/3 cup strained, fresh lemon juice

      2 tsp fresh lemon zest

      5 tbsp sugar

      1 large egg, room temperature

      1/2 tsp vanilla extract

      In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.

      In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.

      Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.

      Transfer to a small airtight container and store in the fridge.

      Makes about 2/3 cup. Recipe can be doubled.

  • tags: recipes, dessert, frosting

    • Real Vanilla Bean Buttercream

      1 lb (2 cups) unsalted butter, soft and cut into one inch pieces

      3/4 cup plus 1/4 cup sugar

      1/4 cup water

      5 large egg whites

      1/4 tsp cream of tartar

      1/2 vanilla bean

      In the bowl of a stand mixer, place egg whites, with cream of tartar and 1/4 cup sugar nearby.

      Heat 3/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium high heat until sugar is dissolved. When sugar reaches 230F on a candy thermometer, turn mixer on medium high. When egg whites are frothy, add cream of tartar. Gradually add the 1/4 cup sugar. When egg whites begin to form soft peaks, turn the mixer down to medium low and begin to drizzle in the boiling sugar mixture (which should be at approximately 245-250F, firm ball stage). When all of the hot sugar is added, turn the mixer up to medium high and beat until the bowl is no longer warm to the touch. Add the butter one lump at a time and continue beating until mixture is smooth and fluffy, approximately 12-20 minutes. It will look rather like ricotta cheese for a while – just keep beating!

      Once it is smooth, scrape vanilla bean and mix in the vanilla specks (or use 1-2 tsp vanilla extract).

      Keep at room temperature – do not refrigerate before it has been spread on a cake or cupcakes.

      Makes enough to frost one 2 layer, 8, 9 or 10 inch cake.

  • tags: recipes, cupcakes

  • tags: side dish, recipes, rice, risotto

    • Baked Risotto with Variations

      1 and 1/2 tablespoons olive oil
      1 cup chopped onion (about 1 medium-small onion)
      2 cups arborio rice
      1/2 cup dry white wine
      4 cups low-sodium chicken or vegetable broth
      2 cups water
      Salt and ground black pepper
      1/2 cup freshly grated Parmesan cheese
      Chopped fresh herbs (e.g., parsley, chives, rosemary, basil)

      Adjust oven rack to middle position. Preheat oven to 450F. Heat oil in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and sauté until translucent, about 5 minutes.

      Stir in rice; cook and stir 1 minute. Add wine; simmer until the liquid has almost evaporated. Turn off heat and stir in broth and water. Cover pot with a sheet of heavy-duty foil, pressing the foil down so it’s concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.

      Transfer to oven and bake 25 minutes. Remove from oven. Use a potholder to remove lid and foil (It’s very hot!). Set pot on burner over low heat.

      Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center and the liquid is creamy, about 5 minutes. Stir in cheese. Adjust seasonings, including salt and pepper, to taste. Makes 8 servings.

    • Thai Herb Risotto: Add 2 tablespoons minced fresh ginger along with the wine. Replace the water with a 14 ounce can light coconut milk (plus enough water to measure 2 cups total). Eliminate cheese. Add the end of cooking, stir in 2 tablespoon fresh lime juice 1 teaspoon finely grated lime zest, and 1/4 cup each chopped mint, basil and cilantro.

      This is the variation I make most:
      Lemon Rosemary Risotto: After removing risotto from oven, stir in 2 tablespoons minced fresh rosemary, 3 tablespoon fresh lemon juice, and 2 teaspoons finely grated lemon zest.

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One thought on “Diigo bookmarks 05/08/2008

  1. fjayr on said:

    Interesting. I always do my risotto in a heavy skillet on top of the stove, dipping from a pan of the almost simmering liquid. Rhonda loves risotto and I don’t cook it enough for her….have to do something about that.

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