Ingredients:
In a medium sauce pan, sauté onion until caramelized, add rice, ginger, and parsley. Season with salt, and pepper, then add stock. Simmer on low, covered for 10 minutes, or until the liquid has cooked off. Serve hot.
Ingredients:
Combine all ingredients. Set griddle to medium heat, or utilize a sauté pan. Use about 2 tablespoons of oil per pancake. Place dollop of batter in pan. Brown each side. Serve hot.
Traditionally these are served with apple sauce, or sour cream.
In a medium sided bowl beat eggs, and buttermilk together. Season with salt, and black pepper. Set aside. Place flour in a separate bowl. Season with salt, and black pepper.
Butterfly, and pound cutlets to achieve an even constancy. Dredge cutlets in the seasoned flour mixture, and then egg. Sauté cutlets in large pan starting with a teaspoon of butter, on low/medium heat. Lightly brown on each side. Add butter as needed to cook all cutlets. Once all cutlets are browned, add more butter, and two table spoons of butter. Raise heat, and mix it well. Don’t burn it. Allow roux to thicken, and add white wine. Once the wine cooks off, add stock, and then the chicken back to pan. Add lemon. Simmer for about five minutes, rotating cutlets, until chicken is softened. Season to taste with salt, and white pepper. Serve immediately.
Ingredients:
Wash rice under cold water, until water is clear. Drain well. Put milk, and cinnamon sticks in a small sauce pan. Bring to a slow boil. Add rice, return to boil, reduce to simmer. Cook for 12-15 minutes, or until al dente (barely soft throughout), stirring occasionally. Add sweetened condensed milk, and vanilla bean. Continue to simmer, covered, over low heat for another 10-15 minutes, or until rice is tender, and sauce has the consistency of heavy cream. Chill in a bowl over an ice bath to stop from cooking.
Place rum, and raisins in a pot. Simmer over low heat, until raisins have plumped, and rum is almost gone. Set aside to cool. Once cooled, fold into chilled rice pudding. Place pudding in the fridge, allow to set. Serve cold, top with a dash of cinnamon.
Ingredients:
For the Gremolata
Season the shanks with salt, and pepper. Dredge them in seasoned flour, be sure to shake off any excess flour. In a large skillet, heat 3 tablespoons of the butter, and 3 tablespoons of the oil over medium/medium high heat. Brown shanks in small batches. Add in additional butter, and oil, as needed. Place the browned shanks (one layer) in a large, deep, ovenproof casserole/banking pan.
Preheat over to 325º F.
In the same skillet, cook the onions, carrots, celery, and garlic in the remaining 4 tablespoons of butter on low heat. Stir occasionally, until the veggies are soft. Create a roux with equal parts fat, and flour. Cook for approx 30 seconds, or until brown while scraping the bottom, and sides of the pan. Add wine, allow to boil, and cook off the alcohol. Continue to scrape, and stir to prevent burning, combine with some of the broth. Pour mixture over browned shanks. Add additional broth which should almost cover the shanks. Spread tomato over shanks, add in the cheesecloth bag. Cover shanks, and place in oven for about 2 hours, or until the veal is tender. Basting, flipping, and rotating as needed.
Remove the shanks from the broth. Keep warm. Discard the cheese cloth bag.
Skim any fat, then put the broth back into sauté pan, make sure you have all the pan drippings. That is where all the flavor is. Bring mixture to boil, allowing to reduce for about 15 minutes. Season with salt, and pepper, as needed.
Baste shanks with reduction. Place back in the over, continue to baste. Bake them for another 10 minutes, or until the shanks are glazed.
Serve with veg, and a starch. See sides page for some great pairing ideas.
Preheat oven to 350º. Butter 11″x7″ glass baking dish. Whisk first 6 ingredients in a large bowl to blend. Fold in bread, apple, raisins. Pour batter into prepared dish. Bake pudding for 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden, and center is set, about another 35 minutes.
Spoon pudding into bowls. Top with vanilla ice cream, and serve.
The Twist – which can vary depending on what you have available, or what you’re craving! Below are some ideas to add on. Try one item, or multiple at once!
In a large mixing bowl, sift in the flour, baking powder, salt, and sugar. Then slowly add in the milk, egg, and melted butter. Mix until you have a smooth constancy.
Heat up pan, or griddle to medium/medium high. Lightly oil, or spray with your favorite nonstick spray. Pour batter, in small batches onto hot surface. Flip once bubbles appear. Brown on both sides, serve hot with maple syrupy, or agave.
Note: if adding in sprinkles, or smaller candy: don’t add into the batter, as they will just disappear, and turn the batter a different color. I prefer to drop on top, after pouring batter onto surface.
8 servings
Don’t have all the ingredients, have a mix, but want to jazz it up? Try sparkling water, or lemon lime soda in place of water. Then add in some the items listed as a twist!
Toss dried arugula in a bowl with ingredients. Pairs well with a lemon vinaigrette dressing.
Optional ingredients
Directions:
Whisk vinegar, mustard, oregano, garlic, salt, and pepper together in a small bowl (or blender). Slowly stream olive oil into the mixture, and then the lemon juice all while whisking.
Pairs well with an Arugula Salad.
Mix half cup of sugar in a blender with the remainder of ingredients. Preheat oven to 400º. Caramelize half a cup of sugar, then empty into mold. Add the mix on top. Bake for 45-55 minutes. Remove from the oven, and allow to cool. Place serving dish on top, then flip over. Enjoy!
Nonnas Delights 