While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.
7 Cups of Low-Sodium Chicken Broth
4 TBSP Unsalted Butter
1 Cup Finely Chopped Onion
1 1/2 Cup Arborio/Carnaroli Rice
1 1/2 Cup Champagne or Dry White Wine
3/4 Cup Grated Parmesan
1 TBSP Grated Lemon Zest
1 1/2 TBSP Lemon Juice
Fresh Ground Pepper
Let’s Get Cooking
Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low
In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.
Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.
Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.
To serve: place in small bowls & top with more cheese & pepper.
God’s gift to the culinary world has to be french fries. They are probably my favorite potato form to exist, thought it is hard to choose. You can make these beauties at home and trust me you will want to make them over and over.
Frying oil, pick your poison, veggie, castor, peanut whatever you like.
You’ll also need: lots of paper towels
Let’s Get Frying
Wash the potatoes, peel them if you please.
Cut off the two ends of the potato, then the sides, making it almost like a box. From there cut the longer side cut into about 1/4-in thick slices. Cut these slices again into little potato sticks
Place the potato sticks into ice water for at least 5 min to get the starches off.
Heat the frying oil to about 325F [This is round 1], while this is heating up lay out paper towels and dry off the potato sticks. Making sure these bad boys are dry before dropping them into the fryer.
In small batches, drop some potato sticks into the oil, don’t let them get brown, let them go for about 5 minutes and then remove with a metal slotted spoon and place on a paper towel. Continue this until all fries are done.
REMEMBER BE CAREFUL THIS IS HOT OIL WE ARE TALKING ABOUT
Now for round 2: Crank up the oil now to about 375F and start with small batches again. This time you’re going to want to them to brown, this will be for about 3 minutes or more. Again, continue this until all the fries are golden brown and crispy, trust me you’ll know when it’s right. Remove from the oil when you think they are done and place them on paper towels to remove excess oil.
Once all fries are done, place in a bowl & sprinkle with salt & whatever other goodies you like.
Trust me this is the only recipe I use for french fries & it goes perfectly with the Bob’s Burgers recipes on my blog! *Wink Wink Nudge Nudge, Chèvre Which Way but Loose Burger & Do the Brussel* It also makes it better knowing you know all the ingredients in your french fries.
Time for another amazing burger recipe from the Bob’s Burgers Cookbook! The same old same old can get boring and who knows, an exciting burger may be just what you need to bring back the excitement; I don’t make the rules.
1 4oz Chèvre Log, room temp. [goat cheese]
1 tsp Chopped Fresh Sage
2 tsp Chopped Fresh Oregano
1 tsp Chopped Fresh Thyme
1 tsp Chopped Fresh Rosemary
1/4 Cup Mayo
1 English Cucumber, half of it finely sliced, the other half diced
2 Tomatoes, seeded & finely diced
2 Garlic Cloves, minced
1 lb Ground Beef
4 Vienna rolls, or any hamburger buns
1/2 Red Onion, sliced
Let’s Get Cooking
Mix goat cheese + herbs + mayo. Mix until it has a cream cheesy consistency. Add in 1/4 cup of diced cucumber + tomatoes.
Add garlic into the ground beef and form into 4 patties. Season the patties with salt + pepper.
Cook burgers on a hot skillet until desired doneness. I prefer med-rare but do your thing!
BUILD YOUR BURGER: start with the bottom bun + burger + goat cheese spread + sliced red onion + sliced cucumber + top bun
This burger gets a little messy but trust me it’s totally worth it. The goat cheese spread is also an awesome leftover on a pita!
The ULTIMATE weekend snack, potato chips. The best part is you can make them at home [no need to put on a mask] & you know everything that’s in them! Now that I’ve achieved potato chips at home, quarantine is getting slightly easier.
Let’s Get Cooking
This is just about one of the easiest recipes, ever.
Break out your Mandoline slicer and set it on the smallest setting, to about 1/3-1/4 in. Carefully slice the potatoes and place into ice water to remove the starches. Let sit for at least 15 minutes.
While waiting, pour the oil into a deep pot and bring up to temperature, about 300F.
Once the potatoes are finished soaking, lay them out on paper towels & pat off all the excess water.
Place a few chips in the oil, making sure that they do not stick together. Flip the slices around a few times to ensure that they are evenly cooked. Once there are less bubbles and the chips look brown, remove from the oil and place on a paper towel.
Pat of excess oil + place in a bowl + sprinkle with salt, & enjoy!
It’s the little thing in life, like homemade potato chips that make things look a little bit brighter!
This has to be the all time BEST French Onion Soup recipe ever. Now, I do not say this lightly. This soup alone has caused countless trips to The Dobbin House Tavern in Gettysburg, PA. The stew meat and the gooey cheese are the KEY to this recipe. Seriously, I think I love this recipe so much solely because the amount of cheese that is involved. This recipe serves 6, but it is also perfect for leftover night!
6 Cups of Beef Stock (If you’re grocery shopping you’ll need 2 containers of stock)
2 TBSP Sweet Butter
6 Medium Onions, Peeled & Diced
1 Cup Stewing Beef, cut into 1/2 in. cubes
1 Cup Dry Sherry
6 Slices of White Bread
Let’s Get Cooking
Bring the beef stock to a low boil in a large saucepan.
While the beef stock is coming to a boil, melt butter in a skillet.
Add the diced onions to the skillet and sauté until they yellow.
In another skillet, brown the stew beef.
Once the onions have yellowed and the beef is cooked, add to the beef stock, along with the sherry.
Let the stock simmer for about 30 minutes.
Once ready to serve fill ovenproof bowls with the soup.
Add 1 slice of bread then comes the best part…
add 2 slices of the swiss cheese then 2 slices of provolone
Broil in the oven until the cheese browns and becomes ooey and gooey.
Trust me, just by looking at that melty cheese you are going to fall in love with this recipe. I also recommend going to the Dobbin House in Gettysburg, PA. It is such an experience, with history and food coming together, what’s not to love!