Victoria’s Risotto
This is my favorite risotto which should take only about 30 minutes to make from start to finish. My risotto is such a great dish for either a side dish or the main course.
INGREDIENTS
1/4 Cup Cooked Peas
1/4 Cup Diced Green Bell Pepper
3 Tablespoons Olive Oil
1 Minced Garlic Clove
2 Minced Shallots
2 1/2 Cups Beef Broth or Vegetable Broth
1/2 Cup Red Wine
1 Cup Arborio Rice
1 Teaspoon Kosher Salt
2 Tablespoon Butter
1/4 Cup Grated Parmesan Cheese
In a heavy saucepan, over a medium heat, heat the olive oil and sauté the garlic and shallots until they are soft. Add the kosher salt. In a separate saucepan bring the beef or vegetable broth and red wine to a fast simmer over a medium low heat. Add the rice to the olive oil pan. Stir well until all of the grains are coated and the rice becomes translucent. Add 1/4 cup of the broth mixture to the rice. Stir the rice well until the liquid is absorbed. The rice should still look moist and creamy. Add another 1/4 cup of the broth mixture to the rice and stir until the liquid is absorbed. Then pour in about a third of the remaining broth and stir well. Simmer for 10 minutes over a low heat. Stir occasionally. Add the rest of the broth and cook for another 10 minutes. The risotto will absorb the last of the liquid quickly. The risotto will be done when the kernels are soft, but with just a little bite at the center. There should be no liquid in the bottom of the pan and the risotto will be creamy and moist. If you need a bit more liquid then add a tablespoon or two of water. Stir in the cooked peas. At the very end add the butter and stir the risotto rapidly to incorporate. Transfer to a serving bowl. Top with diced green bell peppers and serve warm. Do not stir in the grated Parmesan cheese as it will make the risotto sticky and dry. Instead let each person top their own serving with Parmesan cheese if they wish. Serves 4
Corn Salsa
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
INGREDIENTS
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1 Cup Fresh Cooked Corn
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the corn, cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.
Roasted Garlic Pasta Sauce
I like to make my pasta sauces ahead of time so when I need to make a quick meal I have the makings of a quick meal handy. If you don’t know what to do with all of those summer tomatoes then here is the recipe for you!
INGREDIENTS
6 Garlic Bulbs
4 Tablespoons Olive Oil
4 Red Bell Peppers (Halved & Seeded)
25 Peeled Tomatoes
3 Tablespoons Brown Sugar
2 Tablespoons Kosher Salt
1 Tablespoon Balsamic Vinegar
1 Teaspoon Freshly Ground Pepper
1 Cup Combined Chopped Herbs (Oregano, Thyme, Parsley, Basil)
Preheat your oven to 400° F. Peel away the dry outer layers of skin from the garlic bulbs. Leave the skins and cloves intact. Cut off the pointed top portions which should be about a half inch. You want to leave the bulbs intact, but expose the individual cloves. Put the garlic bulbs, cut sides up, in a small baking dish. Drizzle with 1 tablespoon of the olive oil. Cover with foil and set aside. Cut the red peppers in half and throw away the seeds. Place the peppers, cut side down, on a parchment paper lined baking sheet and drizzle the peppers with the rest of the olive oil. Place both the garlic and the peppers in the oven and bake for 45 minutes. The pepper skins should be rather charred and the garlic cloves should be soft. Remove from the oven and cool the garlic on a wire rack until cool enough to touch. Let the peppers stand for 20 minutes until they are cool enough to handle. When the peppers are cool enough to handle, peel off the skins and throw them away. Chop the peppers and set aside. Remove the garlic cloves from the papers by squeezing the bottoms of the bulbs. Put the garlic cloves in either a blender or food processor. Cut the peeled tomatoes into chunks and add some of the chunks to the food processor with the garlic. Cover and process until chopped. Transfer the chopped garlic and tomatoes to a large heavy pot. Repeat the chopping of the remaining tomatoes. Do this in batches, in the food processor, and then all of the tomatoes to the pot. Add the brown sugar, salt, vinegar and freshly ground pepper to the tomato mixture. Bring to a boil and boil for 50 minutes. Stir occasionally. Add the chopped red peppers to the mixture. Continue boiling for 20 minutes more until the mixture is reduced to about 11 cups and reaches the desired sauce consistency. Stir occasionally. Remove from the heat and stir in the assorted herbs (any combination of herbs will do). You can use this sauce immediately or freeze. This sauce is also great if you feel like canning them. Makes about 6 pints.
Burrata Stuffed Peppers
I love this dish. You can either bake the burrata or leave it at room temperature. It is so easy to make and absolutely delicious.
INGREDIENTS
4 Small to Medium Sized Red Bell Peppers
16 Ounces Burrata
2 Tablespoons Olive Oil
1 Tablespoon Herb Paste
Preheat your oven to 350° F. Slice off the top of each pepper and then scoop out and throw away the membrane. Cut a think sliver off the bottom of the peppers so they will sit flat. Put the peppers on a parchment paper and drizzle the peppers with the olive oil. Place the peppers in the oven for 10 minutes. While the peppers are baking put the burrata in a medium size bowl and mix with a fork. Remove the peppers from the oven and let cool for 5 minutes. Fill the peppers with the burrata and place back in the oven for 10 minutes. Remove from the oven and let stand for 10 minutes. Transfer to a serving platter. Dot the herb paste on top of the burrata and all over the serving plate. Serve warm or at room temperature. Serves 4
Cinnamon Bread French Toast
I had some leftover cinnamon bread that was on its last legs. I decided to make French Toast out of it and I have to say that Cinnamon Bread French Toast is amazing!
INGREDIENTS
4 Lightly Beaten Eggs
1 Cup Half & Half or Milk
2 Tablespoons Sugar
2 Teaspoons Vanilla Extract
8 Slices Cinnamon Bread
2 Tablespoons Butter
Maple Syrup
In a shallow bowl beat together the eggs, milk, sugar and vanilla. Cut the bread in half and dip the bread halves into the egg mixture. Coat both sides by letting the bread soak in the egg mixture for 10 seconds per side. On a griddle or in a skillet melt 1 tablespoon of the butter over a medium heat. Add half of the bread slices and cook for 3 minutes per side until golden brown. Repeat with the remaining butter and bread slices. Serve warm and serve with maple syrup. Serves 4
Organic Green Pea Pesto
Don’t know what to do with all of these wonderful summer vegetables? Here is a Pesto that you can make all year round. Delicious!
INGREDIENTS
10 Ounces Organic Cooked Peas
2 Ounces Fresh Basil Leaves
10 Garlic Cloves
1/2 Cup Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Grated Parmesan Cheese
1 Cup Toasted Pistachios
You may use either organic fresh peas or frozen for this recipe. Mix all of the ingredients in either a blender or food processor and puree. Makes about 2 cups. Last night I tossed this pesto with 3 cups of cavatelli pasta (al dente) and it was excellent. Serves 4
Victoria’s Carrot Cake
If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
INGREDIENTS
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Applesauce
Most of the apples that you use for cooking will work for canning and freezing. The best types of apples for canning and freezing are Golden Delicious, Rome Beauty and Jonathan. Stay away from soft varieties like Red Delicious and those with bruises.
INGREDIENTS
8 Pounds Apples
2 Cups Water
1/4 Cup Strained Fresh Lemon Juice
1 1/4 Cups Sugar
Wash, core and quarter your apples. In a large heavy pot combine the apples, water and lemon juice. Bring to a boil and then reduce the heat. Simmer, with the lid on, for 30 minutes until the apples are very tender. Make sure to stir often. Press the apples through a food mill or sieve. Return the pulp to the pot and throw away the skins. Stir in the sugar. Add a bit more water if you need to for your desired consistency and bring to a boil. Spoon the hot applesauce into hot, sterilized pint canning jars. Make sure to leave 1/2 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water canner for 15 minutes. Remove the jars from the hot water and cool on wire racks. Makes 6 pints.
My Indoor Tomato Plants
I am so excited! I am finally getting tomatoes from my indoor tomato plants. With the basil that I have growing and the tomatoes I think that I will make my Caprese Salad.
Caprese Salad
INGREDIENTS
3 Sliced Tomatoes
1 Pound Fresh Mozzarella (Sliced)
1 Bunch Fresh Basil Leaves
Kosher Salt
Freshly Ground Pepper
Extra Virgin Olive Oil For Drizzling
Slice the tomatoes and mozzarella into 1/4 inch slices. On a large shallow platter alternate layered slices of tomatoes and mozzarella. Add basil leaves between each layer. Drizzle the salad with the olive oil and season with salt and pepper. Serves 6
Busy Day Cake
Everyone needs to have my Busy Day Cake recipe at their fingertips. It’s great to have in a pinch. Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce. Any of these toppings will make this cake a special-day treat.
INGREDIENTS
1 1/3Cups Unbleached Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
2/3 Cup Milk
1/2 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla
Preheat your oven to 350° F. Grease and flour an 8×1 1/2 inch round cake pan and set aside. In a large size bowl, combine the flour, sugar and baking powder. Add the milk, butter, eggs and vanilla. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 30 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Serve warm with berries & whipped cream, ice cream or honey or caramel sauce. Serves 8
