CHURRASCO WITH RISOTTO MAMPOSTEAO
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 41
Steps:
- In a rice pot (caldero) or Dutch oven over medium heat, add the oil. Heat up for about 2 minutes, then add the butter, thyme and onions. Cook, continuously folding over the ingredients with a rubber spatula, until the onions become translucent. Add the rice and sauté with the other ingredients for 3 minutes, stirring constantly. Add the wine and fold the ingredients over for an additional 5 minutes. Add 1 cup of chicken stock at a time and continue to cook, folding the ingredients over and over until the liquid has been absorbed. Continue until the last of the chicken stock has been added. The rice will be done to al dente after a total time of 45 minutes. Set aside.
- For the chimichurri: Stir together the oil, vinegar, cilantro, parsley, oregano, salt and pepper in a bowl. Set aside.
- For the habichuelas criollas: In a large pot over medium heat, add the oil and allow to heat up. Add the bell peppers and onions, then add the adobo, chicken base, cumin, garlic, oregano, sazón completo, sazón con achiote, thyme and tomato paste. Gently fold over the ingredients in the pot. Do not allow to stick. Cook, folding the ingredients constantly, 5 minutes. Add the pink beans and their liquid. Lower the heat and simmer for 10 minutes. Set aside.
- For the pico de gallo: In a mixing bowl, add the onions, tomatoes, cilantro and lime juice and gently mix. Add salt and pepper to taste. Set aside.
- For the risotto mamposteao: Salt and pepper both sides of the skirt steak and grill accordingly to desired doneness.
- In a nonstick pan over medium heat, add the oil; allow to heat up. Add 1/4 cup habichuelas criollas and with a rubber spatula move the ingredients around. After 1 minute add 2 1/4 cups of the cooked rice and fold the ingredients with a spatula until mixed. Add the chicken stock and heavy cream. Cook, continuously folding the ingredients over (do not allow to sit), 3 minutes. Add the Parmesan and continue to cook, folding ingredients over until the risotto becomes thick.
- On a plate, place some risotto mamposteao with sliced skirt steak over. Add pico de gallo on top before drizzling chimichurri sauce over the steak. Repeat to make 3 to 5 more plates.
BLUEBERRY RISOTTO
from 'The Silver Spoon Cookbook'. This sounds like a wonderful refreshing dish, perfect for this summertime fruit.
Provided by GothicGranola
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock to a boil. Meanwhile, melt the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook until it has evaporated.
- Set aside 2 Tbsp of the blueberries and add the remained to the pan. AAdd a ladleful of the hot stock and cook, stirring, until it ahs been absorbed. Continue adding the stock, a ladleful at a time, and stirrung until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the cream and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with Parmesan.
Nutrition Facts : Calories 340.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 42.7, Sodium 77, Carbohydrate 40.9, Fiber 1.9, Sugar 8, Protein 3.9
BLUEBERRY TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
BLUEBERRY-RICOTTA TART
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- In a food processor, pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
- Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.
Nutrition Facts : Calories 256 g, Cholesterol 28 g, Fat 11 g, Fiber 2 g, Protein 8 g, Sodium 193 g
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