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Sunday

Oct112009

Arroz con Leche y Azafrán - Saffron and Citrus Rice Pudding

In a non-reactive, heavy bottomed sauce pot, melt the butter over medium-high heat and stir in the rice, completely coating the grains. Stir in the saffon. Add 1c of milk and stir. Continue cooking over medium high heat, stirring occasionally to insure that the rice does not stick to the pan. When the rice has absorbed most of the milk and the pudding begins to thicken, add an additional 1c of milk, again stirring occassionally. When that milk is absorbed, add the remaining milk, the heavy cream and the sugar. After the pudding returns to a simmer, reduce the heat to medium and continue cooking, stirring constantly until the rice is tender. The rice should still be barely covered with milk. Remove from stove, stir in the citrus zest and portion in dessert dishes. Serve warm or chilled topped with berries or mixed citrus segments. - From the harvest vine, Seattle Wa

1/2 c valencian short grain rice

1 t butter

1 pinch saffron

2 1/2c milk

1/2 c heavy cream

1/2 c sugar

zest of 1 lemon, finely chopped

zest of 1/2 orange, finely chopped

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A crispy Tomato Semolina Tart

Try this wonderful summertime tart courtesy of Market Hall Foods in the Rockridge area of North Oakland.

1 1/2 cup “00” flour

1/3 cup semolina

1 tsp. salt

6 TB cold unsalted butter, cubed

ice water

3 TB black olive pate

6 heirloom tomatoes

2 teaspoons dried oregano

salt & pepper

In a food processor, pulse the two flours and salt together for a few seconds. Add the cubed butter and pulse 10-15 times until the mix resembles coarse meal. Drizzle in 1 - 2 tablespoons of ice water until a dough begins to form. Remove the dough and knead briefly, forming a ball. Wrap in plastic and refrigerate for 30 minutes.

Oregano Once the dough has chilled, roll into a 8 - 10 inch round. We like the rustic look of a hand-crimped edge, but you could use a tart pan if you prefer. Spread the olive pate on the base of the tart and top with overlapping thick slices of tomato. Shake a little oregano on top and season with salt & pepper. Slide into a 375 degree oven and bake for 30-35 minutes, until the tomatoes are slightly shriveled and the crust is slightly browned.

Cool completely and serve in wedges with a simple arugula salad dressed with lemon and olive oil. A nice glass of wine and you’ve got an elegant outdoor dinner or perfect picnic!

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Zuppa di Farro (Farro Soup with Borlotti & Kale)

Another good recipe from the gang at Market Hall Foods.

+ makes 4 servings

1 1/2 cups dried borlotti beans, soaked overnight in water

3 tablespoons extra virgin olive oil, plus more for drizzling

1/4 pound of thick pancetta or bacon, chopped (optional)

1 onion, chopped

2 carrots, chopped finely

1 stalk celery, chopped

3 cloves garlic, minced

2 fresh tomatoes or 3 canned tomatoes, chopped

fresh herbs like sage or rosemary

1 cup Canestrini
6 - 8 leaves of kale, rolled and sliced into thin strips

salt & pepper, to taste

grated Parmigiano Reggiano, to taste

Drain the soaked beans and put in a pot and cover by a few inches with fresh water. At this point, you could add a ham hock or piece of prosciutto, if you have it. Bring to a boil and reduce the heat to medium. Cook the beans for about 30 - 40 minutes until just cooked. Drain and set aside.

In a large soup pot, heat the olive oil and sauté the pancetta and aromatics for about 10 minutes. Add the garlic, tomatoes and herbs and season with salt & pepper and cook for a few more minutes.

Add 4 cups of water and let simmer for 15 minutes. Add the farro and stir to combine, cooking over a simmer.

After 20 minutes, add the sliced kale and more water, if necessary. Cook for 15 more minutes, or until the farro is cooked. Check for seasoning. Add the beans to the pot and stir to combine. Serve with a drizzle of fresh extra virgin olive oil and a sprinkle of Reggiano.

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