Lemon Poppy Seed Pound Cake

Wednesday, August 28, 2013

Easy Parmesan Risotto

 See how creamy it is!  Sooo good!

 Posted by Lisa
Source: www.foodnetwork.com

Who loves Risotto?  Who doesn't like to stand at the stove stirring for 40 minutes?....me!  I saw Ina Garten make this recipe on her show and gave it a try.  
Oh my gosh, it really does turn out perfectly and it was so simple!  My kids really liked it and my skeptical husband did too.  
That is a Win Win in my book..


1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
(I used 1 can beef stock and 2 cans chicken, each can is about 2 cups)
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
( I did not use wine, just used 1/2 cup extra stock)
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
(didn't have any so didn't add)

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. 

Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

 Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. 

Add the peas and stir until heated through. Serve hot.
I am sure you could stir in anything of your choice and it would be a hit.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe/index.html?oc=linkback

Friday, August 9, 2013

Cake Doughnuts

Posted by Lisa
source:  Food Network Magazine September 2013

I saw these in the newest issue of the Food Network Magazine and was curious if I could get them to turn out like the picture.  I am happy to say that these were surprisingly easy to make.  Just mixed it up, piped them, stuck them in the fridge till I had time later to fry them....and then wallah!  Delicious donuts!  Quick and easy is what I like to make!  They were dense and very much like a good bakery donut.  The nutmeg was very noticeable but I liked it.  If you are uncertain about that, maybe cut the amount in half.  Good luck!
2 1/3 c all purpose flour
2 tsp baking powder
1 tsp freshly grated nutmeg (I used dried spice)
3/4 tsp salt
2 tbsp unsalted butter, room temp
3/4 c sugar
1 large egg plus 1 egg yolk
1/2 cup whole milk
1 tsp vanilla extract

vegetable shortening for frying

for the glaze:
1 1/2 c confectioner's sugar
3 tbsp whole milk
1 tsp finely grated lemon zest (I didn't use this)
1/4 tsp vanilla extract
pinch of salt


1.  Line baking sheet with parchment paper.  Use a 3 inch round cookie cutter and trace 12 circles on the parchment, leaving space between them.  Turn parchment over and use as a guide.  Lightly coat with cooking spray.

2. Fit pastry bag with 1/2 inch round tip, or cut corner of resealable bag 1/2 inch.

3.  Sift flour, baking powder, nutmeg and salt into bowl.

4.  Beat butter and sugar until well combined.

5.  Add eggs and mix until it turns pale yellow.

6.  Beat in milk and vanilla until mixture is smooth, scraping sides as needed.

7.  Beat in flour mixture just until incorporated (do not over mix).

8.  Transfer to the piping bag.  Using the circles as a guide, pipe the batter into the circles.  If you have extra batter, you can make some 1 inch size donut holes.  (I had enough for 9 donuts and 8 holes)

9.  Refrigerate while you heat oil to 340.  You want about 2 inches of oil.

10.  Use scissors to cut the parchment into squares around each donut.

11.  Carefully place 2 or 3 donuts face down (parchment up) into the oil and using tongs, remove the parchment.

12.  Fry until golden about 1min 30 sec each side.

13.  Remove when golden all over and drain on paper towel.  While warm, dip each donut into the glaze and set aside to set.