Easy Fried Raviolis

August 18, 2013 By
Fried Raviolis

Fried Raviolis

I don’t typically take shortcuts in the kitchen when I host a dinner party, but when it comes to fried raviolis, I see no issue with using store-bought, fresh raviolis. Seriously, even if I made fresh pasta with the best filling, would there really be a huge difference once I deep fried them? No.
This is an easy appetizer and a St Louis favorite.

Ingredients:

  • 9-ounce package fresh cheese raviolis (can be done with any stuffing in the raviolis)
  • 2 large eggs, beaten
  • 1 1/2 cups Italian bread crumbs
  • 1/2 cup Panko bread crumb
  • 1/2 cup freshly-grated Parmesan cheese
  • 2 cups Easy Marinara Sauce, for dipping

Directions:
Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
Dip the raviolis in the egg wash then coat in bread crumbs.
Fry the raviolis until they’re golden brown, about 3-4 minutes.
Remove the raviolis from the oil and place onto paper towels to drain for a minute.
Sprinkle the raviolis with Parmesan cheese and serve with Easy Marinara Sauce.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Starters Tagged With: , ,
16 August 2013 Easy Zeppole – Italian Fried Dough

Easy Zeppole – Italian Fried Dough

August 16, 2013 By
Photo by Eat with Dan

Photo by Eat with Dan

Who doesn’t love going to the fair and getting a hot paper bag full of Zeppole covered in confectioners’ sugar? Nobody – that’s who!

I’ve used a ‘standard’ recipe for fried dough that involved yeast and just the right warm water temperature but really, who needs to go through all that? This is one easy recipe that everyone can make. While the oil and frying can be scary, as long as you have a heavy pot deep enough, you’ll have no issues.

Ingredients:

  • ½ cup confectioners’ sugar
  • 2 quarts canola oil for frying
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 pinch Kosher salt
  • 1 ½ tsp. granulated sugar
  • 2 eggs, beaten
  • 1 cup whole milk ricotta cheese
  • ¼ tsp. pure vanilla extract
Photo by Eat with Dan

Photo by Eat with Dan

Directions:

  1. Add the confectioners’ sugar to a paper bag.
  2. Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
  3. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the beaten eggs, ricotta cheese and vanilla. Mix gently over low heat until combined, 1-2 minutes. Batter will be sticky.
  4. Drop the batter by tablespoons into the hot oil a few at a time to ensure your oil doesn’t cool off (raise the heat under the pot if temperature cools too much). Fry the Zeppole until golden brown, about 3 or 4 minutes. Add hot Zeppole to the paper bag and shake to cover in confectioners’ sugar. Serve warm.

Makes 3 dozen Zeppole.

Adapted from AllRecipe.

Filed Under: American, Desserts, Italian Tagged With: , ,
29 July 2013 Easy Chicken Piccata

Easy Chicken Piccata

July 29, 2013 By

Chicken PiccataPiccata originated in Italy using veal. While I enjoy the veal version, I’m partial to chicken. This recipe is simple to make any night of the week and is fancy enough for a dinner party. I like to serve mine with a side of angel hair pasta.

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half to create 4 half breast portions
  • 1/2 tsp. each sea salt and freshly ground black pepper
  • 2 cups all purpose flour, for dredging
  • 6 Tbsp. butter
  • 5 Tbsp. extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh flat leaf parsley, chopped

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to a plate.
  3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil to the skillet. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat (don’t clean) and add chicken to the plate.
  4. Reduce heat to medium and add the lemon juice, stock and capers to the skillet. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
  5. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

4 Servings.

Filed Under: Chicken, Entrees, Italian Tagged With: , , ,
15 July 2013 Fiori Di Zucchine – Fried Zucchini Blossoms

Fiori Di Zucchine – Fried Zucchini Blossoms

July 15, 2013 By
Zucchini blossoms

Fresh Blossoms

Saturday night, I had the pleasure of dining at The Orange Squirrel in Bloomfield, NJ again. It had been several months since I had eaten Chef Francesco Palmieri’s inventive and flavorful creations and once again, it was a great meal.

zucchini blossoms

Blossom Dredging

I absolutely adore zucchini blossoms and was thrilled to also see them served up as an amuse-bouche paired with a roasted plum topped with a hazelnut and Gorgonzola Dolce. It was a simply-presented dish yet it was complex in texture and flavor. When Chef Palmieri came out of the kitchen to present the amuse, I am certain he could see my enthusiasm for the blossoms and gave me a box of fresh blooms to take home when I left. What an amazing treat! The blossoms, much like most of the produce at The Orange Squirrel, are sourced from the Palmieri garden just a few blocks away from the restaurant.

zucchini blossoms

Blossom Frying

I left with my box of blooms like a kid leaving a candy store and I knew I would need to create something special with such a precious present. I opted for Fried Zucchini Blossoms – perhaps the most amazing fried food item ever.

Ingredients:

  • Any neutral-flavor vegetable oil (I use canola)
  • 1 cup all-purpose flour
  • 1 tsp. kosher salt
  • 12 ounces club soda, chilled
  • 12-24 zucchini blossoms
  • Sea salt
zucchini blossoms

Fried Blossoms

Directions:

  1. In a deep, heavy pot, bring about 2″ of oil to 350 degrees (use a candy/deep fry thermometer).
  2. In a medium bowl, stir together the flour and the salt. Add the club soda to the flour mixture, whisking until just incorporated with a few lumps. Over-whisking is not your friend here.
  3. Remove the stamens from the blossoms then dip each one in the batter, making sure to allow any excess batter to drip off. The goal is a thin coating.
  4. Place a few blossoms in the hot oil, ensuring the pot is not over-crowded causing the temperature to drop. Cool oil = greasy fried foods. Cook the blossoms for 3 minutes, turning them once, then remove them to a paper towel-lined place. Immediately sprinkle sea salt on the blossoms as they come out of the oil.

Batter is enough for up to 24 blossoms.

Filed Under: American, Entrees, Italian, Sides, Starters, Vegetarian Tagged With: , ,
26 September 2012 World’s Best Caesar Salad

World’s Best Caesar Salad

September 26, 2012 By

I love Caesar Salad and it surprises me how many restaurants do a poor job at serving up the right flavors: Parmesan cheese, garlic, anchovies and mustard. Yes, anchovies are a must as they add a depth of flavor to the dressing without tasting fishy.

Here is a darn good Caesar Salad rendition created with inspiration from Marc Forgione’s O.G. 1924 Hotel Caesar Salad as published here.

Dressing Ingredients:    

  • 3 soft-boiled eggs
  • 2 garlic cloves, minced
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • Blend of 1 cup vegetable oil and ½ cup olive oil
  • 4 dashes hot sauce, like Cholula
  • 1 cup grated Parmesan cheese
  • 5 anchovies packed in oil, chopped finely
  • Juice of ½ lemon
  • Salt and black pepper to taste

Dressing Directions: 

  1. In a food processor or blender, pulse the eggs, garlic, Worcestershire and Dijon until well combined, about 30 seconds.
  2. With the processor / blender running, slowly drizzle in the oils through the feeding hole. Add the hot sauce, cheese, anchovies and lemon juice. Pulse to combine, about 15 seconds.
  3. Season dressing with salt and pepper to taste.

Salad Ingredients:

  • 1 head romaine lettuce, leaves torn into bite size pieces
  • ½ cup olive oil
  • ½ loaf French bread (baguette), cut into 1” cubes
  • ½ cup Caesar dressing
  • ½ cup grated Parmesan cheese
  • Freshly cracked black pepper

Salad Directions:

  1. Place romaine lettuce in a large bowl.
  2. Heat a large skillet on medium-high heat and add oil. Add the bread cubes to the hot oil and fry, flipping the cubes frequently, until browned on all sides, about 5 minutes. Reserve croutons.
  3. Add the dressing to the romaine and toss thoroughly to coat every piece of lettuce.
  4. Add the croutons to the salad and sprinkle with cheese. Add cracked pepper and serve within 10 minutes.

Makes 4 hearty servings.

Filed Under: American, Italian, Mexican Tagged With: , ,

4 Delicious Ways to Use Leftover Risotto

September 20, 2012 By

I just love risotto. Each time I make it, I make extra so I have leftovers that I can repurpose into other delicious dishes. Here are my four favorite ways to use leftover risotto:

  1. Fresh Mozzarella-Stuffed Arancini – the deep-fried, risotto-filled balls have a crunchy outer crust and a creamy, fresh Mozzarella-stuffed center. Click for recipe.
  2. Stuffed Portobello Mushrooms – risotto fills the caps of large portobello mushrooms which are then baked to melt a cheesy topping. Click for recipe.
  3. Risotto Cakes – the pan-fried cakes are a perfect pairing for so many things. Click here for recipe.
  4. Chicken Risotto Soup – the wine and Parmesan flavors of the risotto give this simple soup a deep, rich taste. Click for recipe.

If you have a favorite way to use risotto leftovers, please share by leaving a comment.

Veronique

Filed Under: Entrees, Italian, Mushrooms, Sides, Soups Tagged With: , ,
18 September 2012 Porcini Mushroom Risotto Cakes

Porcini Mushroom Risotto Cakes

September 18, 2012 By

A great side dish that is also a super way to use up leftover risotto is the risotto cake. Serve a risotto cake over a simple salad or as a side dish to your favorite protein to please the whole gang.

Ingredients:

  • 3 cups leftover Porcini Mushroom Risotto, chilled
  • 2 large eggs, beaten
  • 2 cups Panko bread crumbs
  • 8 Tbsp. vegetable oil

Directions:

  1. Preheat oven to 200 degrees.
  2. Working quickly with the cold risotto, create 8 risotto patties with your wet hands.
  3. Put the eggs and the Panko bread crumbs in separate bowls.
  4. Dip 4 risotto cakes in the egg then coat in Panko.
  5. Heat 4 tablespoons of oil in a large nonstick skillet over medium-high heat for 2 minutes. Add the four risotto cakes and fry, turning once, until browned, about 5 minutes. Remove the 4 cakes to a paper towel-lined plate. Pat excess oil with the paper towels then transfer to a baking sheet, cover with foil and place in the oven to keep warm.
  6. Repeat steps 4 and 5 with the remaining 4 cakes.

Makes eight risotto cakes.

Filed Under: American, Eggs, Italian, Mushrooms, Sides, Starters Tagged With: , , ,
17 September 2012 Chicken Risotto Soup

Chicken Risotto Soup

September 17, 2012 By

Chicken soup might be one of the most comforting dishes. Add flavorful leftover risotto to the soup and you have the ultimate bowl of comfort food love.

Ingredients:

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 4 celery ribs, chopped into small dice
  • 3 carrots, chopped into small dice
  • 1 tsp. each, salt, pepper, dry thyme
  • Meat from small plain deli chicken, chopped into bite-size pieces
  • 48-ounce can chicken broth
  • 1 cup leftover Porcini Mushroom Risotto

Direction:

  1. In a large, heavy saucepan over medium, sauté the onions, celery and carrots in oil for 10 minutes, until vegetables begin to soften, stirring occasionally.
  2. Add the seasonings and chicken pieces and cook for an additional 3 minutes, stirring occasionally.
  3. Add the broth and risotto, lower the heat to medium-low and simmer for 45 minutes.

Makes 6-8 servings.

Filed Under: American, Chicken, Italian, Mushrooms, Soups, Vegetables Tagged With: , , ,
13 September 2012 Risotto Stuffed Portobello Mushrooms

Risotto Stuffed Portobello Mushrooms

September 13, 2012 By

Portobello mushrooms are so versatile. Meaty, they can take the place of meat in many instances. I enjoy grilling whole portobellos and stuffing them with something equally as delicious, in this instance, mushroom risotto. Feel free to vary the cheese your top these tasty babies with.

Ingredients:

Directions:

  1. Oil up each mushroom and sprinkle with the seasonings. Cook on a grill for about five minutes, turning a couple times during cooking. Alternatively, cook in a 400 degree oven for 10 minutes.
  2. Divide the risotto into two portions. Take one portion and scoop it onto a grilled mushroom. Top with two ounces of cheese. Repeat with the second mushroom.
  3. Place both mushrooms back on the grill and cook for three additional minutes, with the lid closed, until cheese has melted.

Makes two side dishes or one meal.

Filed Under: American, Cheese, Entrees, Italian, Mushrooms, Sides, Starters Tagged With: , , ,
12 September 2012 Fresh Mozzarella Stuffed Arancini

Fresh Mozzarella Stuffed Arancini

September 12, 2012 By

Gooey, cheesy core, creamy risotto and crunchy, deep-fried outer shell. Seriously, how could this concept ever be bad?! Introducing the Arancini. I order this Italian favorite nearly every time a restaurant offers it and I love to use leftover risotto to make my own at home.

While the Arancini can be stuffed with just about anything (ground meat, various cheeses, grilled vegetables, short rib meat), this simple version showcases fresh Mozzarella.

Ingredients:

  • Vegetable oil for frying
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg, beaten in a small dish
  • 2 cups leftover risotto, cold from the fridge
  • 4 small fresh Mozzarella balls (Bocconcini)
  • 1 ½ cups Panko bread crumbs
  • Sea salt

Directions:

  1. Add enough vegetable oil to a small saucepan to fill it a little less than half full – should be about 3” of oil. Heat the oil to 350 degrees on medium-high heat, about 4 minutes. If you don’t have a deep-frying thermometer, the oil is ready when some bread crumbs thrown in it immediately fry up and brown but don’t burn.
  2. Add the Parmesan and the beaten egg to the risotto and combine well with fingers or a wooden spoon to fully incorporate.
  3. Divide the risotto in four portions. Shape a portion into a ball and insert a Mozzarella ball in the center of the rice. Reshape risotto over the Mozzarella to ensure the cheese is fully covered. Repeat with three remaining portions.
  4. Roll the four rice balls into the bread crumbs to fully coat.
  5. Working in batches of two, carefully add the rice balls to the hot oil and cook until golden brown, about 5 minutes. Transfer the rice balls to paper towels to drain and sprinkle a pinch of salt on each.
  6. Serve hot with Easy Marinara Sauce.

Makes four Arancini.

Filed Under: American, Cheese, Eggs, Entrees, Italian, Sides, Starters Tagged With: , , , , ,
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