"Sugar & Spice Risotto"

April 4, 2017 Rich at Definitely Delish

Someone reminded me today that it's important to count our blessings, appreciate those around us wherever they might be and to always remember that no matter how dark or stormy life is..

That joy can be found in the simplest of things or smallest of friendships..

So on this rainy, cold, damp April day here in New York I decided to let a little warmth & joy into my life by slowly cooking up some Risotto Rice—but not just any risotto, it's "Sugar & Spice Risotto"

Because a little "Sugar & Spice" makes everything nice to paraphrase that old rhyme—especially on a blustery wet and icky day, such as today..

Mmm, sounds so tasty just thinking about it—that creamy soft risotto made even thicker, sweeter and creamier..

Yum...

Now to get down to work, the fun part for me..

In one pot goes my mix of heavy cream, and milk, heated till nice and hot. (But not boiling or scorched, like making hot chocolate from scratch)

While next to it in my small cast iron sauce pan goes three tablespoons of butter—heated til just turning brown then tossed with a cup of Arborio rice and cooked for a few minutes, followed by a splash of dark rum..

Then, just like making risotto, cover with cream and cook stirring till it's almost completely absorbed before adding more of the cream mixture..

Now while that's cooking I threw together a mix of dark brown sugar, cinnamon, nutmeg, cloves, ginger and allspice to add near to the end..

Continue stirring and adding cream til almost all of your cream is added and the rice has softened, then toss in your mix of "Sugar & Spice" along with the vanilla—stirring it in and adding more cream to finish..

I like to cook this rice pudding up into a looser texture by adding just a bit more milk and heavy cream, but you don't have to..

It’s hearty. It's spiced..

It’s creamy and sweet. It’s filling and it might just be the most comforting bowl of goodness I’ve ever encountered—will it be sure to add a little joy and warmth to your day..

I think so...

So try this dessert yourself on a wet cold spring day in the North East, like me, or anywhere or at any time of year—I think you'll find that it's, without a doubt, oh so "Definitely Delish"

"Sugar & Spice Risotto Rice Pudding"

Ingredients:
2 tablespoon unsalted Irish Butter
1 cup Arborio Rice
3 1/2 cups milk
1/2 cup of Heavy Cream
1/4 cup Dark Brown Sugar
1/2 teaspoon Himalayan Pink Salt or Sea Salt
2 teaspoons Dark or Amber Rum
1/4 teaspoon ground Cinnamon
1/8 teaspoon Allspice
Pinch of fresh ground Cloves
Pinch of fresh ground Nutmeg
Pinch of powdered Ginger
1 tablespoon pure Vanilla Extract
Sprinkle of Cinnamon Sugar for garnish

Directions:
1. In a medium saucepan, over low heat, scald 3 1/2 cups of milk and 1/2 a cup of heavy cream. 2. Bring the milk mixture to just under boiling, turn off the flame and let it rest..
3. In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat, then cook for 2 to 3 minutes. Follow with the splash of rum..
4. Now add in just enough of the hot milk mixture to cover the rice. Stir over the low flame. The rice will begin to absorb the cream. When the it is almost fully absorbed, ladle in more of the hot milk. Stir until absorbed..
5. Continue repeating this process, standing over the stove, constantly stirring the creamy rice..
6. Taste the rice as you near the end of the milk. Just like a good risotto, it's important to know how to gauge when it's ready. Check as you begin the 3rd cup of milk and keep on eye on it—you may only need 3 1/2 cups instead of 4 cups..
7. As you add the last bit of milk, also incorporate the dark brown sugar, pink or sea salt, spices, and vanilla extract..
8. Stir well to combine. It should only take around 15 to 20 minutes to finish once you're adding cream—you want the rice to still have a hint of bite to it and not be completely mushy in consistency..

Notes:
1. I like this rice pudding slightly loose. If you want it thicker, continue to cook it for a bit longer. Serve warm or cold, with fresh berries, cinnamon sugar or as is..
2. Risotto Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days maximum..

"Pan Fried Gnocchi In Brown Butter Sage Sauce With Pumpkin"

December 10, 2016 Rich at Definitely Delish

Not quite ready to let go of the Fall season after the Thanksgiving holiday here in the U.S.

I know, I know. We all look forward to those Winter holidays; whether it's for the presents, the snow or the camaraderie—me though, I love Fall and this year it seemed to pass all to quickly...

So as the months prepare to change and all the craziness of December shopping, cooking and running around gets prepared to start—I decided to treat myself to one more dish full of pumpkin, an spice and everything nice...

Hope you'll enjoy it and hope as well that you all have a very blessed and happy holiday season whatever you and yours may celebrate...

"Pan Fried Gnocchi" in a "Brown Butter Sage Sauce" with "Pumpkin"

Ingredients:
For the Gnocchi:
1 pound Gnocchi (Store bought or see Recipe in Notes)
3 Tbs. unsalted Butter, cut into 3 even pieces
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon Sea Salt
For the Sauce:
12 Tbs. unsalted Butter, cut into 1-inch cubes
10 large fresh Sage leaves, half of them minced
1 cup Pumpkin Puree
2 tablespoons Dark Brown Sugar
1/2 teaspoon of Pumpkin Spice
Fine Sea salt & freshly ground White Pepper to taste
For the Garnish:
Fresh Pumpkin Seeds
1 tablespoon of Cinnamon Sugar
1-2 teaspoons of butter or oil-optional
Fresh chopped parsley or sage for garnish-optional

Directions:
Cook the Gnocchi:
1. Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi..
2. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in..
3. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute..
4. Meanwhile, heat 1 Tbs. of the butter, and 2 teaspoons olive oil in a 12-inch nonstick skillet over medium-high heat..
5. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes..
6. Transfer to a large plate. Repeat with the remaining gnocchi..
Make the Sauce:
1. Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter..
2. When the butter has almost completely melted, stir in the sage leaves. 3. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes..
4. Stir in pumpkin, pumpkin spice and brown sugar then remove from heat..
5. Add the reserved gnocchi and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Garnish:
1. Toast pumpkin seeds in a skillet over medium heat for several minutes, toss with cinnamon sugar and allow to cool on a piece of parchment paper till ready to use. (May add a small amount of butter or oil with the seeds when toasting to allow the cinnamon sugar to stick more, but seeds will be tacky to the touch)

Notes: "For Gnocchi Recipe"
Ingredients:
3 large baking (Idaho) Potatoes (about 1 3/4 pounds), scrubbed
1 large Egg
1 teaspoon Sea Salt
1/4 teaspoon freshly ground White Pepper
Pinch of freshly grated Nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose Flour, or as needed

Directions:
1. Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400 degree oven until tender, about 40 minutes.)
2. Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
3. Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife..
4. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi..
5. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
6. In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well..
7. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough..
8. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become..
9. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead..
10. Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong..
11. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
12. Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking..
13. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other..
14. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen..

"Spiced French Toast Bake"

August 13, 2016 Rich at Definitely Delish

I find that creating breakfast recipes can be some of the toughest to do...

I mean there's only so many ways to scramble an egg or make an omelette, waffle or French toast...

An though I've still attempted it by tweaking an "Eggs Benedict" using "English" crumpets and "Kobe-Wagyu" sirloin burgers or by layering a "Frittata" with potatoes, pancetta, mushrooms, asparagus and cheese—I still find it tough to find a technique or addition to make a breakfast recipe truly my own...

This is one of those...

Taking a personal love of all things bread related; I took buttered toast for breakfast, along with my French Toast recipe and decided to combine the two together with a twist...

Taking cues from a "New Orleans" style Bread Pudding (which has been much on my mind as me and my Baby plan our return trip); I played around with the ingredients and after a night at rest, me and my Baby were blessed to have this beautiful symphony of sweet and spicy ingredients slowly baking in the oven...

Once done, and dusted with powdered sugar, it was ready to be served up with some pure organic maple syrup...

Such a serendipitously satisfying selection to soothe both your hunger and your sweet tooth at the same time...

So try out my "Spiced French Toast Bake" yourself; I think you'll find that it is,
oh so "Definitely Delish"

"Spiced French Toast Bake"

Ingredients:
1 loaf of fresh made Whole Wheat Bread, cut into 14 slices
3 tablespoons unsalted Irish Butter, softened
6 tablespoons granulated organic Sugar
Zest of 1/2 lemon
2 teaspoons Vanilla extract
6 farm fresh Eggs
2 cups Whole Milk
1 cup Light Cream
1 tablespoon Amber Rum
1/2 teaspoon ground Cinnamon
1/8 teaspoon of ground Cloves, Allspice & Nutmeg
1/4 teaspoon Pink Himalayan Salt or Sea Salt
Powdered sugar, for dusting
Organic Maple syrup to finish (optional)

Directions:
1. Pre-heat oven to 350 degrees Fahrenheit. Slice your bread into 14 slices and then diagonally into triangles. Arrange them on a large baking tray and bake for 5 to 10 minutes, until firm to the touch but not yet browned. You can flip halfway through baking...
2. Lightly butter a 9×13-inch or other 3-quart casserole dish with 1 tablespoon of softened butter. Melt the remaining butter in a dish and using a silicone basting brush, brush each slice of bread after they're done in the oven...
3. Fan your bread slices out into the pan. Now place sugar and lemon zest in the bottom of a small dish and use your fingertips to rub the zest into the sugar, so it breaks up a bit and also releases the most flavor. Sprinkle half of lemon sugar over bread inside your casserole dish...
4. Whisk eggs in a large bowl; then slowly whisk in the cream and milk, followed by the ground spices...
5. Stir in vanilla, rum and salt. Pour custard slowly and evenly over bread and sugar, then sprinkle with the remaining lemon sugar...
6. Let mixture soak covered overnight in the fridge. If pressed for time you can let it sit for 30 minutes on the counter instead before baking, but overnight is better...

7. When ready, heat oven to 365 degrees. Loosely cover the "French Toast Bake" with foil and bake for 15 minutes on the middle (or just below middle) rack of the oven. Remove foil and bake for approximately 30 minutes more, until a knife inserted into the center of the casserole and turned slightly causes no liquid custard to spill into the crack. (This can vary by the density of your bread; it can sometimes take longer to finish. Check regularly till done every couple of minutes)
8. Let cool slightly before serving. Dust with powdered sugar and serve with maple syrup on the side, if desired...

*"Buttered Toast, French Toast And Bread Pudding Together At Last"*

"Oia, Santorini - Somber Shades by R.Fisher" — *"Oia, Santorini - Somber Shades by R.Fisher"*

"Dark Chocolate Popcorn Granola Bars"

May 15, 2016 Rich at Definitely Delish

I'm always fiddling around the kitchen playing with this or that recipe and though not everything is a home run the first time out, more often than not, I will still make something worthwhile and delicious to nosh on...

This one though was a definite hit; mixing the slightly buttery & salty taste of fresh made popcorn with the crunch of granola, the sweet tang of dried cranberries and nuttiness of chopped pecans enrobed in dark chocolate and honey to create something not unlike but so much better than a rice crispy treat...

Decadent, Delectable & Delicious—truly this on the go snack, or late night treat, tastes almost to sinful to eat—but it's full of so much organic, healthy and natural goodness that you can most definitely give yourself a pass and enjoy it no matter whether you're in full on fit mode or not...

I know I'm going to love snacking on this in the days ahead and I think you would too; because it is, oh so "Definitely Delish"

"Dark Chocolate Popcorn Granola Bars"

Ingredients:
7 cups Organic Popcorn, popped
1 cup Organic Pecans, chopped
1 cup Dark Chocolate Chips
1/2 cup Cinnamon Granola (I used an Organic fresh mix from a Organic Market, but Bare Naked and other brands are good too)
3/4 cup Dried Cranberries (natural no sugar added)
2/3 cup natural, unfiltered & organic Raw Honey
1/2 cup fresh made ground Almond Butter (Natural Almond Butter is okay as well)
2 teaspoons natural Vanilla extract
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/4 teaspoon Sea Salt, finely ground

Directions:
1. Make the popcorn fresh and then mix together with the pecans, chocolate chips, granola and cranberries in a large bowl. Stir, then set aside...
2. Place a generous amount of raw honey in a medium-sized saucepan set over medium-low heat. Bring it to a gentle boil, adjusting heat if necessary...
3. After the honey is boiling then stir in your almond butter, and let it bubble for 1 minute. Turn off the heat and stir in the salt, vanilla, ground cloves and cinnamon...
4. Carefully pour the hot mixture over top of the popcorn and other ingredients, then mix together thoroughly...
5. Line a 13x9 inch baking pan with parchment paper and spray with a nonstick butter spray, then scoop out and evenly press the mixture into the pan...
6. Let it cool in the fridge for 15 minutes or more (loosely covered); then, when ready, remove it from the pan and slice it into squares or bars to serve...
7. Store in a covered container for up to 5 days—or up to a week, or more, when refrigerated...