Recipe: Tomatoes stuffed with Rice

Tomatoes stuffed with Rice (Pomodori al Riso)

Adapted from Elizabeth Minchilli, Elizabeth Minchilli in Rome

Yield: 6 servings

Ingredients

12 round, medium sized tomatoes

1 c short grain rice

1 small onion, finely chopped

3 cloves garlic, finely minced

3 Tbsp olive oil, plus additional for drizzling

3 large potatoes

12 basil leaves

Instructions

Preheat the oven to 375F

Cut the top off each tomato, and reserve.  

Using a spoon, or melon baller, remove the pulp from each tomato and place in a large bowl with the juice. (Take care not to puncture the outer wall of the tomato when removing the pulp.)

Place the tomatoes cut side down on a paper (or in a colander) to drain.

Break up any large pieces of the pulp with your hands or the back of the spoon. Add the onion, garlic, rice and 3 Tbsp olive oil to the tomato mixture. Season with salt and pepper. Mix well and let stand for 90 to allow the rice to soften.

Cut the potatoes into wedges. Place in a separate bowl and toss with olive oil, salt and pepper. Feel free to add sliced garlic or finely minced herbs to the potatoes.

Generously oil a roasting pan. Salt and pepper the tomato cavities, and place a basil leaf on the bottom of each tomato.  Place the tomatoes snuggly into the roasting pan. Scatter the potatoes around the tomatoes, propping them up as necessary.  

Fill the tomatoes to the top with the rice mixture, and then place the corresponding top back on each tomato. Drizzle olive oil over each tomato.

Roast the tomatoes for approximately 90 minutes -- occasionally basting with the pan juices. Ovens vary, so check the vegetables after 60 minutes. The dish is done when the potatoes are fully cooked and the rice has absorbed all the liquid.

Serve at room temperature. 

Recipe: Risotto with Black Summer Truffles and Rosemary.

Risotto with Black Summer Truffles and Rosemary

Adapted from Epicurious.com (recipe submitted by "vscardenas")

Yield: 8 servings

Ingredients 

6 c chicken stock

4 Tbsp butter

2 large shallots, minced

3 cloves garlic, minced

1 3/4 c arborio rice

2 tsp rosemary, finely chopped

1/2 c dry white wine

1/2 c grated pecorino cheese

2 tsp minced black summer truffles; additional shaved truffles to taste

3/4 tsp truffle oil, optional

Instructions

Bring stock to a simmer in large saucepan.  Reduce the heat to low and cover to keep warm.

Melt 3 Tbsp butter in a heavy gauge saucepan. Add the shallots and garlic and cook until translucent. Reduce heat to medium. Add rice and rosemary. Stir one minute to coat rice. 

Add wine and simmer until absorbed. Add 1/2 cup stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more. (Will take approximately 25 minutes to complete the process.)

Stir in remaining 1 Tbsp butter. Turn off heat. Mix in cheese and truffles.  Season to taste with salt and pepper.  Serve with additional shaved truffles and a drizzle of truffle oil, if desired.

Recipe: Golden Couscous

Golden Couscous

Adapted from Bon Appetite Magazine

Yield: serves 8

Ingredients

6 c chicken broth

6 T butter

2 medium sized onions, peeled and finely chopped

2 t tumeric

1 t cumin

16 oz couscous

1 c dried fruit, such as chopped apricots, golden raisins or dried cherries

2/3 c slivered almonds or pine nuts, toasted 

Preparation

Bring broth to a boil in a medium size sauce pan. Reduce the heat and cover to stay warm.

Melt butter in a large, heavy gauge sauce pan. Add the onion, and cook until tender.  Add the turmeric and cumin to the onion mixture and cook for an additional minute. Add the couscous, and stir until well coated with the onion mixture.

Pour the hot broth into the couscous mixture.  Stir in the dried fruit. Cover and remove from heat.  Let the couscous stand until all the broth is absorbed, about 12 minutes.  Fluff couscous with fork.

Just before serving, stir in the nuts and season with salt and pepper.

Recipe: Quinoa with Kale and Goat Cheese

Quinoa with Kale and Goat Cheese

Adapted from a recipe by "deensiebat", on the food52 website

Yield: 2 as a Main Dish or 4 as a Side Salad

Ingredients

2 cups salted water

1 cup quinoa

1 bunch lacinato kale, washed and coarsely chopped

1 meyer lemon, zested and juiced

2 scallions, finely chopped

1/4 c olive oil

3 Tbsp pine nuts (toasted, if you like)

4 oz goat cheese

salt and pepper, to taste

Preparation

In a heavy gauge sauce pan, bring the salted water to a boil.  Add the quinoa, cover, and reduce heat. Simmer the quinoa for 10 minutes, then top with chopped kale. Simmer for an additional 5 minutes, and then turn off the heat.  Allow the kale to steam for an additional 5 minutes.

Fluff the cooked quinoa and kale.

In a separate bowl, make the vinaigrette by whisking together the olive oil, lemon juice, lemon zest and scallions. Season with salt and pepper to taste.

If you are using the quinoa as a main course:  Add the goat cheese and pine nuts to the lemon vinaigrette. Then add the warm quinoa and kale to the mixture. Stir until well combined. Serve immediately.

If you are using the quinoa as a side salad:  Add the warm quinoa and kale mixture to the lemon vinaigrette. Stir until well combined.  Let the mixture cool.  Before serving, stir in the pine nuts and crumbled cheese.

As a variation, you can substitute baby spinach for the kale.  Because it is so delicate, there is no need to precook.