Archive | May, 2017

Creamy Rice Pudding

26 May

It’s almost Shavuot, that little-observed Jewish holiday where we celebrate the giving of the Torah on Mt. Sinai by eating dairy foods. I could go into the reasons why, but that’s not the purpose of this blog. Suffice it to say, you may be looking for a  dairy dish to serve next week.

This rice pudding recipe won’t feed a crowd, but it’s nice for a light summer dessert, for Shavuot or any other time. It’s also a great way to use up leftover white rice.

Ingredients:

2 eggs, lightly beaten
½ cup sugar
2 cups milk, scalded (heat until bubbles form at the edges of the pot – do not boil!)
1 cup cooked white rice
¼ tsp. salt
1 tsp. vanilla
⅓ cup raisins, optional
¼ tsp. cinnamon or nutmeg, or  a few drops of rosewater, optional

Directions:

In the top of a double boiler, combine the eggs and sugar. Stir in the milk, rice and salt.

Cook over hot water, stirring constantly, until the mixture thickens enough to coat a metal spoon (about 10 minutes). Remove from heat and stir in raisins and vanilla.

If you like, add a dash of cinnamon and/or nutmeg and/or a few drops of rosewater. Pour into 4 dessert dishes. Serve warm or cold.

Serves 4

 

 

 

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Chicken Cacciatore

11 May

For many years, The Joy of Cooking was my go-to cooking Bible. It was the first real cookbook I owned. Nowadays, I don’t refer to it too often but it’s where I go when I want to make chicken cacciatore, a real Italian comfort dish. It’s a lovely stew of chicken with tomatoes, wine and mushrooms. Serve it with fresh pasta. It’s great left over too. I’ve edited the recipe only slightly. True confession: I forgot to take a photo the last time I made it. This one, by Dan Gritzer via Flickr Creative Commons, looks pretty close to my version.

Ingredients:

4 lb. chicken pieces
1/2 cup flour
1/4 cup olive oil
2 Tbs. chopped shallots (or onion)
1 clove garlic, minced
1/4 cup tomato paste
1/2 cup dry white wine
1 tsp. salt (less if using kosher chicken)
3/4 cup chicken stock
1/2 bay leaf
1/8 tsp. dried thyme
1/2 tsp. dried basil
1/8 tsp. dried marjoram
1/2 to 1 cup sliced mushrooms

Directions:

Dredge the chicken pieces in the flour, and shake off excess.

In a large skillet or Dutch oven, heat the olive oil and saute the chicken with the shallots or onions until golden brown.

Add the remaining ingredients and simmer, covered, for about an hour or until tender.

Serves 6