Buon Italia's Ricetta Risotto ai Quattro Formaggi

Dear Friends,

 

I hope everyone had a fantastic New Year celebration. I relaxed this year and visited my family in New England and then came home with my husband to spend a quiet weekend at home with our cat Abby. I was very happy to see my cats Puffy and Tigger at my family's home. We opened up presents there, cooked together, and watched movies for about four days.

 

One of the places I shop at annually for gifts for my family is at Buon Italia in New York City located in Chelsea Market on the west side. They have so many wonderful shops there for everyone on your list! Everything from stylish apparel to delicious grocery items baked goods. Buon Italia offers a vast array of fine, imported Italian grocery items, from olive oil and caviar to coffee, tea and cookies. It is sometimes so difficult to choose what you'd like to purchase, if only you had a wheel barrel to wheel everything you'd like home!

 

Below is a recipe I found on their website that I'd like to share with you. It looks so delicious to make as a side dish for dinner. I'll be making it myself very soon!

 

Try it at home and tell me how you like it.

 

RICETTA RISO AI QUATTRO FORMAGGI

(Rice with Four Types of Cheese)

 

 

Ingredients

 

300gr rice

 

200gr soft cheese

 

1 oz (30g) mozzarella cheese—cubed

 

80gr butter

 

1/2lt meat broth

 

Salt

 

1 oz (30g) Provolone cheese—cubed

 

pepper

 

3 tbs grated parmesan cheese

 

1 teaspoon extra virgin olive oil

 

Butter

 

Directions

 

Slice thinly onion, sear with a bit butter using a medium-pan.

When brown pour rice, stir some minutes with a wooden cookware and let rice brown; cook rice adding hot broth.

Add all cheese and mix together.

Season with salt, when rice is tender take away from heat, add butter and grated parmesan.

Mix well and serve.

 

Original recipe is found here on Buon Italia's website.

Chocolate-Banana Empanadas

Good Day!

Below is a recipe everyone in your family with love! A touch of spice and chocolate...that sounds perfect on an evening at home. 

 

Ingredients

• 1 medium ripe banana, (about 7 oz)
• 1  teaspoon(s) ground cinnamon
• 1/8 teaspoon(s) cayenne
• 2  (refrigerated rolled) pie crusts
• 1/2 cup(s) bittersweet chocolate chips
• 1 large egg, beaten
• 1/4 cup(s) coarse sugar

Directions

1. Heat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, mash the banana with the cinnamon and cayenne.
2. Unfold crusts, one at a time. Using a 3-in. round cookie or biscuit cutter, cut out 9 circles from each pie crust.
3. Divide the banana mixture and chocolate chips (about 3 chips each) among the circles. Brush the edges with some of the egg, fold in half, and press with a fork to seal.
4. Transfer the empanadas to the prepared baking sheet. Brush with the egg and sprinkle with the sugar. Bake until golden brown, 12 to 15 minutes.

Read more: Chocolate-Banana Empanadas – Dessert Recipes - Woman's Day

Baked Alaska

Good Day, Everyone!

I found an excellent recipe from Woman's Day that I would like to share with you. I have always wanted to try Baked Alaska. My mom and dad enjoyed Baked Alaska when they got married and had often enjoyed this special treat during special occasions. We hope to make it again soon so everyone in our family could try this yummy dessert! Please let me know how you like Baked Alaska and if you had ever tried it before.

Ingredients

• 2 pint(s) raspberry sorbet, slightly softened
• 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) kosher salt
• 1/2 cup(s) sugar
• 2 large eggs
• 2 tablespoon(s) canola oil
• 1/2 teaspoon(s) pure almond extract
• 1/2 teaspoon(s) cream of tartar
• 3 large egg whites

Directions

1. Line a medium metal bowl with plastic wrap, leaving a 4-in. overhang on all sides. Pack the sorbet into the bowl and smooth the top. Cover with the overhangs and freeze for at least 4 hours.
2. Meanwhile, heat oven to 350°F. Oil an 8-in. cake pan and line the bottom with parchment. In a medium bowl, whisk together the flour, baking powder, salt and 2 Tbsp sugar.
3. Separate the whole eggs, placing the yolks in a large bowl and the egg whites in a separate bowl. Add the oil, almond extract and 2 Tbsp water to the yolks and whisk until fully incorporated. Add the flour mixture, whisking until the batter is smooth.
4. Using an electric mixer, beat the 2 egg whites and ¼ tsp cream of tartar until foamy. Gradually add 2 Tbsp sugar and beat until stiff, glossy peaks form, about 2 minutes.
5. Stir ⅓ of the egg white mixture into the batter, then gently fold in the rest (make sure that the whites are fully incorporated). Scrape the batter into the prepared pan and bake until a pick inserted into the center comes out clean, 20 to 22 minutes. Let the cake cool completely in the pan.
6. Invert the cake onto a parchment-lined baking sheet. Uncover the sorbet and invert onto the cake. Remove the bowl (but not the plastic) and freeze for 15 minutes.
7. Meanwhile, heat oven to 450°F. In a large metal or glass bowl, whisk together the remaining 3 egg whites, ¼ cup sugar and ¼ tsp cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the sugar dissolves and the whites are very warm to the touch, 3 to 4 minutes. Remove the bowl from heat and, using an electric mixer, beat on low speed, gradually increasing to high, until soft, glossy peaks form, about 5 minutes.
8. Remove the plastic wrap from the sorbet. Spoon the meringue over the sorbet and cake, swirling decoratively and making sure to cover entirely. Bake until the meringue just starts to brown, 3 to 4 minutes. Remove from oven, transfer to a serving platter, and serve immediately or return to freezer for up to 4 hours.

Read more: Baked Alaska – Dessert Recipes - Woman's Day

Okra Fritters with Grilled Corn and Goat Cheese

Dear Friends,

Okra fritters get a summer makeover with grilled corn kernels and tangy goat cheese.

Ingredients

• Vegetable oil, for frying
• 1 1/2 cup sliced okra (~1/4-inch slices)
• 3/4 cup corn kernels, cut from 1 grilled cob
• 4 oz goat cheese, crumbled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup + 2 Tbsp flour
• 1/3 cup buttermilk
• 1 egg
• Ranch dressing, for serving (optional)

Instructions

1. Heat ~1/2 inch of vegetable oil in a medium frying pan.
2. In a mixing bowl, combine okra, corn kernels, goat cheese, salt, and pepper, stirring to mix well.
3. Add flour and stir.
4. Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks of dry flour left.
5. When the oil is hot enough (a pinch of batter dropped into the oil should vigorously bubble), drop batter by 2 Tbsp and flatten with the back of your spoon.
6. Fry in 2-3 batches, cooking 2-3 minutes on each side, until golden brown.
7. Remove to a paper towel-lined plate to drain and cool.
8. Serve warm. With ranch dressing.

Yields: 12 pieces
Adapted from Everyday Food
Estimated time: 30 minutes 

Chewy Double Chocolate Oreo Chunk Cookies

Good Day Everyone!

Here is something chewy, chocolatey and sweet to brighten your day!  Enjoy with a tall glass of almond, soy or rice milk (like I will)! xo

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

1 whole egg

1 teaspoon vanilla

1 cup all purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt
6 whole oreo cookies, chopped roughly
1/2 cup white chocolate chunks

Directions

In the bowl of a stand mixer, whip butter and sugar together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again.
Pour in all dry ingredients and stir until just combined. Scrape sides and mix again briefly.
Stir in white chocolate chunks and chopped oreos by hand. Refrigerate dough 30 minutes.
Preheat oven to 350.
Line baking sheet with silicone baking mat or parchment paper.
Scoop rounded tablespoons of dough onto prepared pan. Press down lightly to flatten slightly.
Bake 8 minutes or until no longer shiny.
Cool 3 minutes on baking sheet and remove to cooling rack. Serve with lots of milk.

Recipe from Lauren's Latest

Caesar Avocado Dressing

Good Day!

Below is a terrific recipe for any summer backyard BBQ for get together. Trust me, this recipe will be a hit with all of your guests!

 

You will need...

 

Ingredients

1/4 cup mayonnaise
1 ripe avocado
juice of 1 lemon
1 clove garlic, minced
salt & pepper, to taste
olive oil and/or water {optional}

Directions

1. In the bowl of a food processor or small food chopper, place mayonnaise, avocado, lemon juice, garlic, salt and pepper.
2. Blend until smooth.
3. Stream in oil or water to get desired consistency.
4. Toss with caesar salad and serve: romaine lettuce, bacon, parmesan cheese and croutons.

 

Chicken Pad Thai

Good Evening,

This is one of my favorite dishes! Perfect for a cozy, romantic dinner or a comforting afternoon lunch.

Ingredients

4 tablespoons soy sauce

3 tablespoons hoisin sauce

4 tablespoons sugar

4 cloves garlic, finely minced or grated

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

Pinch of red pepper flakes

7 oz. rice noodles

3 tablespoons canola oil

1 lb. boneless skinless chicken breasts, cut into bite sized pieces

1 cup sliced yellow onion

2 large eggs

3/4 cup julienned carrot

3/4 cup bean sprouts

Cilantro, peanuts, lime wedges and green onion for garnish

  

Directions

1. In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.
2. Bring large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.
3. In a large wok or skillet, heat oil over medium high heat. Cook chicken and onions together until browned. Move to one side of the pan.
4. Crack eggs into small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles and sauce until all coated.
5. You may add in 1/4-1/2 cup water if you think there isn’t enough sauce.
6. Cook another 2 minutes to heat veggies through.
7. Serve with cilantro, lime wedges, peanuts and green onion.

Recipe by Lauren's Latest

Oatmeal Chocolate Chip Cookie Dough Peanut Butter Brownies

Good Afternoon!

Don't these bars look to good to be true?! Get ready to indulge...

 

Ingredients

1 box brownie mix

2 eggs

1/3 cup melted butter

peanut butter layer:
1/2 cup creamy or chunky peanut butter

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

cookie dough layer:

2 2/3 tablespoons softened butter {remaining butter from the brownies}

1 tablespoon powdered sugar

1 tablespoon brown sugar

1/4 cup granulated sugar

3/4 teaspoon vanilla

1 tablespoon milk

1/2 cup all purpose flour

pinch of salt

2 tablespoons mini chocolate chips

2 tablespoons rolled oats {optional}

1 cup chopped peanut M&M’s

for the drizzle-

1/4 cup white chocolate chips

2 tablespoons coconut oil or butter

Directions

Preheat oven to 350 degrees. Line 9×9 glass dish with foil and spray with non stick cooking spray. Set aside.

In large bowl, stir brownie mix, eggs and melted butter together until combined. Pour into prepared dish and smooth the top. Bake 25-35 minutes or until set and toothpick comes out clean after being inserted. {A few moist crumbs are fine.} Set aside to cool.

For the peanut butter layer, mix all ingredients together in a small bowl until combined. Spread over the top of the brownies and press down lightly so it sticks.

For the cookie dough layer, cream butter and sugars together until light and fluffy. Stir in vanilla and milk. Stir in dry ingredients, then chocolate chips and oats. Spread cookie dough by the teaspoonful over the peanut butter layer and press down to flatten the top. Sprinkle with chopped M&Ms.

In a small bowl, microwave white chocolate and coconut oil until smooth and completely melted. Drizzle overtop of the bars. Refrigerate 5-10 minutes or until the white chocolate hardens. Cut into 12 pieces and serve.

Recipe from Lauren's Latest
Best,

Derby Pie Bars

Dear Friends,

This is a terrific recipe for your next get together or party, a potential hit with all guests!

Ingredients
For the shortbread crust

1/4 cup powdered sugar

1 cup all-purpose flour

Pinch of salt

1/2 cup (1 stick) cold unsalted butter, cubed

For the filling

12 tablespoons (1 + 1/2 sticks) unsalted butter, softened

1 1/2 cups sugar

3 eggs

3/4 cup all-purpose flour

1/8 teaspoon salt

3 tablespoons bourbon or whiskey (or more to taste)

1 1/2 cups chocolate chips

1 1/2 cups chopped walnuts

Vanilla ice cream, for serving

Directions
Preheat oven to 350°.
To make the crust, combine the powdered sugar, flour, and salt In the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. (You can also use your fingers or a pastry cutter to incorporate the butter. Whatever is easiest for you.)

Firmly pat the mixture into the bottom of a 9 x 13 inch baking dish. Bake the crust for about 20 to 23 minutes until just lightly golden.
To make the filling, cream the butter and sugar until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined.

Fold in the chocolate chips and walnuts.

Pour batter over partially baked crust. Bake until filling is set and the top is light golden brown, approximately 25 minutes.

Allow bars to cool for at least 30 minutes before cutting into 2-inch squares (or desired size). Serve with vanilla ice cream.

Bars will keep in an airtight container for at least a week.

Yield 24 2-inch squares
Recipe from The Kitchn

Mini Peanut Butter and Chocolate Buttercream Cookie Sandwiches

Dear Friends,

Below is a terrific recipe I think everyone should try. Enjoy!

 

Mini Peanut Butter and Chocolate Buttercream Cookie Sandwiches

Ingredients

1 stick (8 tablespoons) unsalted softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 cup all purpose Gold Medal Flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
Chocolate Buttercream
1 stick (8 tablespoons) softened unsalted butter
1 1/2 cups powdered sugar
1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter and sugars into your stand mixer beating until creamy, about 2 minutes. Add egg, peanut butter, then vanilla to the mixer, beating until creamy.
3. In a large bowl, mix your flour, salt and baking soda to combine then add to the wet ingredients until just combined. With a small cookie scoop, scoop dough onto your prepared baking sheet. Bake for 9-11 minutes, until baked through. Remove from oven and let cool.
4. To prepare buttercream, place butter and 1 cup powdered sugar into a large bowl and whisk to combine. Place chocolate chips into a microwave safe bowl and heat until melted. Stir and add to bowl, whisking. Add remaining 1/2 cup powdered sugar to bowl, whisking until a nice frosting consistency is reached. Add buttercream to cooled peanut butter cookies sandwiching together. Serve and enjoy!
Makes 12-18 cookie sandwiches

Recipe from Picky Palate.

Peach Soda Ice Cream

Dear Friends,

Cool off this summer with a refreshing, fruity ice cream treat. This recipe was featured in Food Network Magazine by Editor-in-Chief, Maile Carpenter.

Peach Soda Ice Cream

Ingredients

•  1 14 oz. can of sweetened condensed milk
•  8-9 peaches, peeled and cut into wedges
•  1 cup of sugar
•  36 oz. Nehi peach soda

Directions

1. Puree the sweetened condensed milk, peaches and sugar in a blender until the peaches are in small chunks; transfer to a large bowl and stir in the soda.
2. Churn in an ice cream maker (in batches if necessary).
3. Transfer to an airtight container and freeze until firm.

Justin Timberlake's Granny's Coconut Cake

Dear Friends,

Do I see any coconut lovers? You will be raving about Justin Timberlake's Granny's Coconut Cake, featured in People Magazine's Cooking with the Stars in 2011.

Granny's Coconut Cake

 

Ingredients

1 (18.25-oz.) white cake mix
8 oz. sour cream
1 1/2 cup sugar
3 (7-oz.) packages sweetened, flake coconut

Directions

1. Prepare cake mix according to package directions, using two 8 or 9-inch round pans.  Once cakes are cool, slice in half to form four layers.
2. In a bowl, mix together sour cream, sugar and two of the packages of coconut. Place one cake layer on a serving plate. Ice the top with the coconut mixture. Repeat with the next two layers. Place the last layer on top and cover entire cake with remaining icing.
3. Sprinkle some of the coconut from the third package on the top of the cake. Apply the rest to the sides, patting it on with the palm of your hand. Keep cake in a cool place or refrigerate. Bring to room temperature before serving.

Specialty Food: Gorgonzola–Wild Mushroom Bread Pudding

Gorgonzola–Wild Mushroom Bread Pudding

Yield: 4 (7½-ounce) main-course portions or 6 (5-ounce) side portions • Preparation time: 45 minutes plus baking time • Shelf life: 3 days

This rustic, robust bread pudding will satisfy a wide range of customers, including vegetarians. Ingredients can be substituted with a variety of items that may be on hand: different cheeses, varieties of stale bread and a mixture of mushrooms.

½ ounce dried porcini mushrooms
¾ cup vegetable stock
½ cup heavy cream
2 large eggs, beaten
½ tablespoon fresh thyme leaves
¼ cup finely chopped flat-leaf parsley
1 teaspoon salt
freshly ground black pepper, to taste
4 cups (4½ ounces) stale, firm, white country bread cut into ¾-inch
cubes (lightly toasted if soft)
3 tablespoons extra-virgin olive oil, divided
5 ounces finely chopped onions
12 ounces mushrooms, such as crimini, shiitake or chanterelle,
wiped and sliced
¼ cup medium-dry Madeira
5 ounces Gorgonzola or other blue cheese, crumbled

1. Brush an 8 x 8–inch glass dish with olive oil. In enough hot water to cover, soak the porcini for 20 minutes; drain, clean and coarsely chop. Reserve the liquid. In a microwave container or small saucepan, reduce the liquid to 1 tablespoon. Set aside.

2. Meanwhile, in a large bowl, beat together the stock, cream, eggs, thyme, parsley, salt and pepper. Add the bread, turning to cover well, and soak until the liquid is absorbed, about 20minutes.

3. Heat the oven to 350 F.

4. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until translucent, 3 to 4 minutes. Add the remaining oil and mushrooms and cook until the mushrooms are wilted, 6 to 7 minutes. Add the Madeira and reserved porciniand liquid and cook over medium-high heat until the liquid evaporates, stirring frequently, about 5 minutes.

5. Let the mushroom mixture cool briefly, and then scrape into the bread mixture, stirring to blend. Add the cheese and turn gentlyto mix.

6. Transfer the mixture to the baking dish. Bake until golden brown and set, 45 to 50 minutes. Cut into four squares and serve.

NUTRITIONAL DATA (per 5-ounce serving): Calories: 340; Cholesterol: 110 mg; Sodium: 930 mg; Fat: 22 g; Dietary Fiber: 3 g

Giada's Lemon Meringue with Amaretti Cookie Topping

Dear Friends,

Below is an amazing recipe from Giada/Food Network. This is excellent for a spring or summer party of get together. It is light, cool and refreshing! Your friends and family will RAVE about it! <3

Learn more about Giada here.

Yield 4-6 servings (double/triple the recipe for large parties)

Ingredients

Custard:

1 cup whole milk

Finely grated zest of 1 large lemon

1/2 cup sugar

3 tablespoons all-purpose flour

4 egg yolks

1 tablespoon unsalted butter, at room temperature

3 tablespoons fresh lemon juice

1/4 teaspoon pure vanilla extract
Meringue:

1 cup sugar

4 large egg whites, at room temperature

1/4 cup (4 tablespoons) fresh lemon juice (from 1 large lemon)
Topping:

1/2 cup all-purpose flour

1/3 cup packed light brown sugar

6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled

12 amaretti or 1 1/2-inch diameter vanilla cookies

1/2 cup sliced almonds

Directions

For the custard: In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
In a medium bowl, whisk together the sugar, flour and egg yolks (the mixture will be thick). Pour the milk mixture into the bowl, whisking until smooth.

Return the mixture to the saucepan and whisk slowly and constantly over medium-low heat until smooth and thick, 6 to 7 minutes.

Remove the pan from the heat and stir in the butter. Whisk in the lemon juice and vanilla until smooth. Transfer the custard to a clean bowl and lay a piece of plastic wrap directly onto the surface.

Refrigerate for 2 hours.
For the meringue: In a small saucepan, combine the sugar and 1/4 cup water over medium-high heat. Stir until the sugar has dissolved.

Boil, without stirring, until a candy thermometer registers 240 degrees F, 3 to 4 minutes. Let the syrup cool for 1 minute.

While the sugar mixture is cooking, in a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Increase the speed to high and beat until the egg whites hold soft peaks.

Reduce the speed to low and carefully drizzle the hot syrup down the side of the mixing bowl.

Beat at high speed until the egg whites hold stiff, glossy peaks, about 2 minutes. Gradually beat in the lemon juice.
Fold the custard into the meringue, then spoon into serving bowls or cups. Refrigerate for at least 1 hour before serving.
For the topping: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper.

In a food processor, blend together the flour, brown sugar and butter until the mixture begins to form into clumps, about 20 seconds.

Add the cookies and pulse until the cookies are crushed into 1/4-to-1/2-inch pieces. Pulse in the almonds until combined.

Arrange the mixture in a single layer on the prepared baking sheet. Bake until the almonds begin to brown, 13 to 15 minutes. Cool for 15 minutes.
Sprinkle the topping over the meringue custard and serve. Leave extra topping in small glass bowls with a spoon on the table!

Vegan Cookie Dough Truffle Pictures

Hello Friends!

Remember the vegan cookie truffles I posted before Valentine's Day? I recently made them for my family and my faculty co-workers. Below is the link to the recipe:

http://oldfashionedsodafountain.blogspot.com/2012/02/vegan-cookie-dough-truffles.html

They came out delicious! Not too sweet, and very tasty. I recommend melting the chocolate for 45 seconds on high, stir, then heating the chocolate chips again for 15 seconds. Be sure to freeze the truffles for AT LEAST fifteen minutes, otherwise the cookie dough pieces will fall apart in the hot, melted chocolate! Keep them refrigerated. Store in a plastic container.

Enjoy!

Always,