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Sunday
Dec112011

Roasted Cauliflower Risotto

Risotto is something we love to make during the colder months. It is such hearty and warming dish. I saw this version of a risotto recipe from Pink Parsley a while back and was intrigued by the simple ingredients.  I do enjoy cauliflower very much, but when I showed Joel the recipe, he wasn't too sure because he didn't think that cauliflower had that much flavor. I still went ahead and made the recipe, because anything I've made from Josie's blog in the past has been very good, so I knew this would be too. Sure enough, it was. Joel took his first bite and was amazed by how flavorful it was. I can see this being a variety we make often this coming winter!

1 head Cauliflower, cored and cut into florets
Olive Oil
6 cups Vegetable Broth
1 tablespoon Butter
1 Shallot, minced (I just used half of a small red onion)
2 Garlic Cloves, minced
Salt and Pepper
1 cup Arborio Rice
1 cup Dry White Wine
1 teaspoon Thyme Leaves, minced (I used dried)
1/2 cup Parmesan Cheese, grated

Toss half of the cauliflower with olive oil, salt, and pepper. Roast the cauliflower on a sheet pan at 400 degrees for 15-20 minutes, or until browned and cooked through, turning once.  Steam the remaining cauliflower, then puree it in a food processor until smooth. Season with sat and pepper, and thin with about 2 tablespoons of broth; set aside.  Meanwhile, in a large heavy bottomed skillet, melt the butter over medium-high heat. Add the shallot, reduce heat to medium, and cook until soft, 3-5 minutes. Add the garlic and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Add the rice, and stir constantly, until they are opaque around the edges, 2-3 minutes. Add the wine and cook until it is mostly evaporated, 1-2 minutes. Pour 1 1/2 cups of the broth into the skillet. Cook, stirring often, until most of the broth has been absorbed.  Repeat with the remaining broth, adding it 1/2 cup at a time, stirring constantly until the rice is tender but still al dente and the sauce is creamy, about 20 minutes.  Add the cauliflower puree, thyme, and parmesan and stir to combine. Remove from the heat and season with salt and pepper to taste.  Divide between plates, top with roasted cauliflower, and sprinkle with additional parmesan. Serve immediately.

Thursday
Dec082011

Cranberry Cornbread

Last weekend, I felt the urge to bake...surprise, surprise! I had some cranberries in the freezer leftover from our holiday salad, so I thought of things I could do to use them up. I can't remember how, but I ended up on I Will Not Eat Oysters, and decided to adapt this recipe to suit my needs. Paired with a big mug of tea, it was a delicious way to start the day. With the rest of our beautiful Saturday, we took a trip to walk around the shops of a nearby village. I got my first candy cane of the season from a Santa who was walking out of a pet store!

5 tablespoons Butter, melted
2 Eggs
1 cup Buttermilk
1 1/3 cup Cornmeal
2/3 cup Flour
1/2 cup Sugar
1 1/2 teaspoon Baking Powder
1/2 teaspoon baking powder
1 1/4 cup Cranberries

In a large bowl, whisk together the butter, eggs, and buttermilk until well combined.  In another bowl, combine the cornmeal, flour, sugar, baking powder, and salt and mix until it looks uniform. Mix the dry ingredients into the wet ingredients with a wooden spoon. Add in the cranberries and gently mix them into the batter. Lightly grease a 8x8 inch square pan. Pour the batter into the pan and bake at 375 degrees for 25 minutes, or until golden brown and a toothpick inserted in the center of the pan comes out clean. Let the bread cool for about 15 minutes before serving.

Thursday
Dec082011

More Changes Coming At You...

Remember yesterday when I said we would be switching hosts?  Well, the change has been made and everything is up and running already!  All previous links will automatically redirect to my new site, but in order to receive any updates via RSS feed, please resubscribe by clicking the RSS button on the right hand column of www.friediceanddonutholes.com or with the following link:

http://www.friediceanddonutholes.com/recipes/rss.xml

Please stop by and see the new design, sign the guest book, or leave me a comment.  Thanks so much for reading! :)

Wednesday
Dec072011

Maple Cinnamon Quick Bread


Aside from the occasional large breakfast of eggs, bacon, potatoes, and toast on the weekends, I love baked goods.  I really enjoy baking on the weekends so that I have something to eat each morning during the week with my tea.  As much as I try, cereal or granola just do not cut it for me in the morning!  I have numerous quick bread or coffee cake recipes saved in my RSS feeds.  A few weekends ago, I woke up early on a Sunday morning so I chose this one from Buns In My Oven to make for breakfast.  The smell that it filled my whole house with was amazing.  I only wish I was able to get the correct consistency for the icing on top!

For the Bread:
2 1/4 cup Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
1 cup Maple Syrup
1 cup Buttermilk
2 Eggs
1 teaspoon Vanilla Extract
1/4 cup Browned Butter (I just used melted)
1/4 cup Cold Butter, cubed
1 tablespoon Cinnamon

For the Icing:
1 cup Powdered Sugar
1/4 cup Heavy Cream (I used milk...could be the reason mine was runny)
1 teaspoon Vanilla
1/4 teaspoon Salt

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.  In a medium bowl, whisk together the maple syrup, buttermilk, eggs, and vanilla.  Slowly whisk in the browned butter.  Combine the wet ingredients and dry ingredients and mix until all combined.  In a small bowl, cut the cold butter cubes and cinnamon together until you have small pea sized chunks.  Fold the butter into the batter.  Pour the batter into a greased 9x5 loaf pan and bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.  Allow the bread to cool for 15 minutes before drizzling with the icing.

To make the icing, whisk together all ingredients in a bowl.  Add more sugar or cream to reach the desired consistency.  Drizzle over the top of the bread or spread over each individual slice.

Tuesday
Dec062011

Change is Good!

Did you notice that you were re-directed?  When I got home from work today, I was greeted with a little surprise...Joel bought me my own domain name!  Introducing www.friediceanddonutholes.com!  I guess Christmas came a little early this year! :)


So what will 2012 bring?  If all goes well, we will soon be hosting our own space, and a new design is in the works, too.  Change is a good thing :)

Have a great night!!