I recently attended a cooking demonstration by a local chef at Gilda’s Club in Chicago. The chef made a corn risotto which was so delicious. I scoured the internet for recipes and found this one. I made some changes that accommodated my tastes. If you don’t want to open a bottle of kosher wine just for the 1/2 cup of wine, I successfully used a Kedem white cooking wine which didn’t change the taste whatsoever. This makes 4 generous main dish servings, or 8 side dish servings.
FOR THE CORN STOCK:
- 2 corn cobs (kernels removed and reserved for risotto)
- 1 onion, cut into quarters
- 1 carrot, cut into 1-inch pieces
- 1 celery rib, cut crosswise into 1-inch pieces
- Dark green leaves from 1 leek(reserve white and light green parts for risotto)
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
FOR THE RISOTTO:
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts only, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup arborio rice
- ½ cup dry white wine or white cooking wine
- 6 cups hot corn stock
- 1 ½ cups raw corn kernels (from about 2 ears corn)
- 1 cup grated Parmesan cheese
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer.
- Melt 1 tablespoon butter in a wide, high-sided pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
I took a wonderful cooking class at Sur la Table recently. The class featured Scanpan. One of the recipes was so insanely delicious! I’m presenting it here so we have it in our archives!
2 Tablespoons unsalted butter
1.5 Cups whole milk
1 ear of corn, husked and kernels removed
1/2 Cup fine grind yellow cornmeal
1.5 teaspoons kosher salt
1/8 teaspoon cayenne
1/4 cup chopped fresh chives
1 Cup sharp white cheddar cheese
3 large eggs, separated
1. Preheat oven to 400 F with rack positioned in the middle.
2. In an 8 inch scanpan or ovenproof nonstick skillet, combine butter, milk, corn, cornmeal, salt and cayenne. Bring to simmer; reduce heat to medium-low and cook, stirring frequently, until mixture is lightly thickened, 5 minutes. Remove from heat; stir in chives and cheese followed by the egg yolks.
3. In a clean mixing bowl, beat egg whites to soft peaks. Using a silicone spatula, fold cornmeal mixture into egg whites in three batches until just combine. Transfer batter back to the skillet.
4. Please skillet in oven; educe oven temp to 375F. Bake until browned on top but still slightly loose in the center, about 20 minutes. Let cool 5 minutes before serving. Serve straight from the pan with a serving spoon.
A wonderful way to use rhubarb in the spring and summer, although any time since rhubarb and be frozen. This recipe was shared with me over 40 years ago! It is a family favorite.
- 1 Cup Flour
- 1/2 Cup butter, room temp
- 5 T Confectioners sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 and 1/4 Cup sugar
- 1/4 to 1/2 Cup flour
- 4 Cups diced rhubarb (fresh or frozen)
- 8 Ounces cream cheese, room temp
- 1/4 Cup butter, room temp
- 2.5 Tablespoons confectioners’ sugar
- 1/2 Cup Flour
- In a food processor, process the first butter, flour and confectioners sugar until crumbly, not smooth. Sprinkle in a 9 x 11 baking pan. Bake at 350 for 10 minutes or until slightly brown.
- In food processor, process the 1/4 cup butter, 2.5 tablespoons confectioners sugar and 1/3 cup flour until crumbly, set aside. (This is the top crumble.)
- In food processor, combine eggs, cream cheese, salt, sugar and 1/4 to 1/2 cup flour (use the larger amount when using frozen rhubarb.) Add in diced rhubarb, pulse to blend.
- Pour rhubarb cheese mixture into baked crust. Top with reserved crumble.
- Bake 30-45 minutes at 350 degrees until top is firm and just slightly starting to brown.
- Cool in the refrigerator completely before cutting into squares. May be frozen after cutting.
A friend told me about this yummy recipe that is her go to guest dish. OMG this is so good I could eat it every day..not just for special occasions! I did find the caponata and artichoke hearts (kosher) at http://www.pastene.com.
2-14 ounce cans diced tomatoes with garlic and onion (undrained)
1 – 7-ounce jar eggplant caponata
1 teaspoon salt, divided
Ground pepper to taste
1 16-ounce container low fat cottage cheese
2 6-ounce jars marinated artichoke hearts, well drained
1.5 cups grated Parmesan cheese
1 8-ounce package no boil lasagna noodles
1. In food processor pulse tomatoes, eggplant caponata and 1/2 teaspoon salt, coarsely chopping
2. In a clean processor bowl, process cottage cheese until smith. Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt; pulse quickly to coarsely chop artichokes, season with pepper.
3. Spread one-third tomato mixture in a lightly oiled 8 x 11 baking dish. Cover with 3 lasagna noodles. Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup Parmesan.
4. Cover with 4 noodles and remain gin cottage cheese mixture.
5. Top with 4 noodles and remaining tomato mixture.
6. Cover dish and bake for 25 minutes and 425 degrees or until bubbling. Remove foil and sprinkle with remaining 1 cup Parmesan. Bake uncovered for 10 minutes more until cheese has melted. Let stand for 10 minutes before serving.
Found on All Recipes this is a quick and nutritious salad which can be used as a main course.
1 can 14 ounce cannelloni beans drained and rinsed
1 pint grape tomatoes cut in half
1 large avocado cut in chunks
4 green onions sliced thin
2 Tablespoon olive oil
2 Tablepsoon lemon juice
salt and pepper to taste
Place the beans, tomatoes, avocado, and green onions into a mixing bowl. Drizzle with the olive oil and lemon juice; season with salt and pepper to taste. Gently toss until combined. Serve immediately or chill overnight.
A breast cancer survivor, I took a wonderful class at Gilda’s Club in Chicago which taught among other things, healthy eating habits. We were treated to wonderful dinners at each class. This recipe was one of them. I’ve made it several times. The recipe is adapted from http://www.eisforeat.com Cheese can be eliminated to make this salad parve.
- 1/2 pound butternut squash, diced
- 1 Tablespoon maple syrup
- 1 large bunch kale
- 1/4 cup salted pumpkin seeds
- 3 Tablespoons sunflower seeds
- 1/3 grated parmesan cheese
- 1/4 olive oil
- 3 Tablespoons apple cider vinegar
- 1/2 teaspoon dijon
- salt and pepper
1. Mix the squash with a drizzle of olive oil, the maple syrup, salt and pepper. Put squash on non stick foil and roast at 400 for 15 minutes until just cooked.
2. Trim kale leaves off of center stem (throw out stems.) Wash and dry kale and using a food processor with a slicing blade, run the kale through to shred the kale. Place in a bowl and sprinkle seeds and cheese on top.
3. Combine oil, vinegar, dijon and salt and pepper well (I put ingredients in a covered food saver and shake well.
4. Pour dressing over all, mix well and sprinkle butternut squash cubes on top.
5. The salad can be served immediately, but is nice made ahead a few hours or overnight for flavors to come together.
Unfortunately the only way I think to make a creamy broccoli soup without the use of milk or cream is to used processed cheese (the orange stuff that kids like!) This soup takes 30 minutes to make and is remarkably easy and quick. Because the fresh broccoli is ground with an immersible blender, there is no need to worry about obtaining “kosher” fresh broccoli. Makes 10 servings
1 large carrot cut in chunks
1/2 large onion roughly cut
3 large crowns fresh broccoli
1 container (quart) low sodium vegetable broth
2 cups water
8 slices processed American cheese
salt and pepper to taste
1. In stock pan, place onions, carrots, broccoli, broth and water and bring to a boil. Turn the heat down to slow simmer and cook for 30 minutes until vegetables are very soft.
2. With an immersible blender, blend the vegetables and soup together to a creamy consistency.
3. Turn off heat, add 8 ounces of sliced American cheese. Cover pot and let sit for a few minute. Process again until creamy and smooth.
4. Add salt and pepper to taste.
Moist and so full of flavor, this chicken dish is so very easy to put together. Leftovers are a great add in for a green salad.
boneless, chicken breasts (or boneless skinless chicken thighs) (about 1 and1/2 pounds) cut into large serving pieces
1/3 cup olive oil
juice of 1.5 large lemons plus several more slices of lemon
1 medium onion, chopped
3 cloves garlic, chopped
1 small bunch fresh thyme
1 teaspoon dried oregano
Preheat oven 375 degrees
Combine olive oil with chopped onion, lemon juice, garlic, thyme and oregano. Let sit for about 30 minutes to left flavors steep.
Sprinkle a little olive oil in the bottom of a 9 x 13 baking dish. Place chicken pieces in single layer. Pour combined sauce over chicken pieces coating everything well. Disperse a few slices of lemon across the dish. Bake uncovered for about 45 minutes until cooked through.
Serve with noodles or rice with chicken and juices.
Adapted from a recipe online, we loved this soup! Winter is such a perfect time for soup. It makes a large quantity and is so filling. We are able to eat much of the week, and my husband never tires of it! I use my food processor to chop the onions, celery, garlic and jalapeño.
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, chopped fine
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves
- 4½ teaspoons ground cumin
- 1 jalapeño chopped (or can use 1/2 teaspoon red pepper flakes)
- 4 (15-ounce) cans of black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, tortilla chips, salsa
- Heat the olive oil in a soup pot over medium and add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and jalapeño and cook about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook beans are very tender, about 30 minutes.
- Using a stick blender blend most of the soup, leaving some whole beans and carrots (don’t worry about amounts, and you will know when you see it!) Stir in lime juice and salt and pepper, to taste. Serve with tortilla chips, diced avocado, salsa.. and if you want to be dairy, use some sour cream or grated sharp cheddar.