Soup, Chicken Stock, Lindsay's Bacon for the Rissotto & Veggies
We recently went to a cooking class put on by Mosaic Foods in Fargo. If you havn't heard me brag about how much fun we had & how great the food was...your ears are lucky!
I wanted to post a few pics, but mostly I wanted to share some of the recipes...IN NO WAY, WEIGHT WATCHER FRIENDLY. Yes, every food has a points value, BUT...when the points values are above your daily limit, I consider them Non-Weight Watcher Friendly Foods! Watch out Rachel Ray, we are taking over your kitchen!
I thought if you are like me, you are trying to find a way to win your mans heart through his tummy and you just might enjoy a few of these recipes for this weekend! We will be recreating the brucetta for our Valentine's Day Feast. And I am thinking possibly the rissotto, but have not confirmed if I will be that ambitious. As our chef told us, making Rissotto is a 'social affair' meaning, you need more than one person stirring to lesson arm cramps & tennis elbow.
Joe, Me, Corey, Tanner, Lindsay & Cassie Hanging out in the kitchen
Cassie don't burn the rissotto!
Corey & I Enjoying some Vino
Lindsay, Myself & Cass Enjoying our food, YUM-O!
Bruschetta with Fresh Tomato, Mozzarella & Basil
Serves 12
4 ripe, medium tomatoes, coarsely chopped
1 cup firmly packed, torn fresh basil leaves
2 tsp extra-virgin olive oil
12 slices fresh mozzarella
1 tsp red wine vinegar
1 garlic clove, minced
Salt and pepper to taste
12 slices crusty bread
Preheat oven to 350 degrees.
In a bowl mix together tomatoes, basil, olive oil and vinegar. Add ¼ tsp of the garlic and blend well. Season to taste with s & p. Let stand at room temp for at least 30 minutes and up to 2 hours if possible.
Place the bread on a large pan in a single layer. Top each piece with a slice of fresh Mozzarella, then add a tbsp of the tomato mixture on top of the cheese. Place in oven until cheese is melted. Serve immediately.
Smoked Bacon & Pecorino Risotto
Serves 6-8
1 pound chopped smoked bacon or pancetta
10 tbsp extra virgin olive oil
2 shallots, chopped fine
Salt and freshly ground pepper
6 cups vegetable broth, kept on a simmer
¾ cup white wine
½ cup finely chopped onion
2 ½ Aborio rice
5 tbsp unsalted butter
2 tbsp grated Pecorino cheese
2 tbsp chopped fresh Italian parsley
In a sauté pan over medium heat, warm 2 tbsp of the olive oil. Add the shallots and cook them until they are translucent. Add the bacon, cook thoroughly. Add ½ cup of vegetable broth. Simmer for another 3 minutes. Set aside.
In a 4 quart casserole over medium heat, warm 4 more tbsp of the olive oil. Add the onion and let it cook until it turns gold. Add the rice and stir to coat the grains. Add the remaining wine and stir until it has been evaporated. Add a ladle of the simmering broth to the rice and stir. When the liquid has been absorbed, add another ladle of broth. Continue this way, letting the liquid absorb before adding another ladleful, and stirring frequently, for 10 minutes.
Add the reserved bacon, stir well, season with salt and pepper, and continue with the ladle at a time process. When the mixture gets too thick to cook without sticking, use the broth again. The risotto should be done after it cooks for a total of 18 minutes. Each grain will be soft on the outside, but with a slightly chewy center. You will probably not use all of the broth.
Remove the risotto from the heat and beat in the butter, remaining olive oil, Pecorino, and parsley. Stir vigorously to make the risotto creamy. If it seems too dry you can add more stock or a bit of ½ and ½. Season with salt and pepper and serve.
*We also made: A creamy squash & sausage soup, Tiramisu, Goat Cheese Ravioli & Stuffed Pork Loin w/ Veggies & Pesto (If you want any of these other recipes, email me, I will be happy to share)
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