Monday, February 27, 2012

Lemon Parmesan Dressing

Lemon Parmesan Dressing

1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, freshly grated
6 tablespoons extra virgin olive oil

Combine lemon zest, lemon juice, Parmesan cheese and olive oil and blend until almost smooth.  (If lemon juice is really tart, add 1/2 to 1 teaspoon of sugar to take out tartness).  

Thursday, February 23, 2012

Chicken Sausage Soup

Is it still cold in your neck of the woods?  Here is another soup recipe to warm your soul.  I've been on a soup-cooking roll lately.  I've grown tired of the usual sandwich or salad for lunch so I wanted something healthy, low calorie, warm and inviting to eat.  So here it the latest recipe.  
Hope you try it sometime, it is really delicious!

Lemon Saffon Risotto (Re-post)

The Recipe:

Lemon Saffron Risotto

1 ¼ cup Arborio rice (short grain)
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
1 cup sweet onion, finely diced
¾ cup dry white wine
5 ½ cups chicken stock
15 saffron threads (or a pinch) steeped in ½ cup boiling water
1 tablespoon lemon zest (2 medium lemons)
2 ½ tablespoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon pepper
½ cup Parmesan cheese
1/3 cup Romano cheese
3 slices of prosciutto – cooked until crisp in microwave for garnish (can use bacon as substitution)

Boil water and add to saffron threads to steep.

Heat all of the stock in a large saucepan.  You will be adding warm stock to the rice in small increments.

Place 3 slices of prosciutto on a microwave safe dish and cook until crisp.  Place on paper towel to cool, and then break into pieces.

Heat 2 tablespoons of oil and 2 tablespoons butter in large saucepan over moderate heat.  Add 1 cup of onion and cook for 10 minutes.  Add garlic and rice stirring until coated, cook for 4 minutes.

Increase heat under rice/onion mixture and add in wine.  When the mixture bubbles, reduce heat to medium, simmer until wine is absorbed.  Keep the rice at a hot temperature as you continue to add warm stock 2 ladles at a time, stirring until liquid is all absorbed before each new addition of stock.  Pour in the saffron infused water, the lemon juice, lemon zest with the final amount of stock and stir until absorbed.  Add the remaining 2 tablespoons of butter and the cheeses. Stir well and season with salt and pepper.

Serve with sprinkles of Parmesan and crispy prosciutto.

Happy Eating!

Wednesday, February 1, 2012

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