Delicious Risotto, Literally - Golden Delicious Risotto

I am a product of American Pop Culture.  I admit it, I have come to terms with it, and accept this in myself.

Every time someone mentions Pork Chops, I hear Peter Brady's imitation of Humphrey Bogart in the back of my mind saying, "Pork Chopsh and Apple Shauce, ain't that Shwell?"  And thus it is that, through the Brady Bunch, I learned to equate apples with pork.  True, there is the proverbial whole roasted pig with the apple in it's mouth, but I don't normally roast a whole pig.  And by "normally" I mean never.  So, for me, it was the Brady Bunch. 

Now, I am not saying that I actually "eat" said apple sauce with my pork chops.  It's not that I think the combination particularly odd or anything.  After all, if Peter Brady thought it was "shwell", then it must be, right?  Cause it was on TV, right?  If it wasn't "shwell", then why would the writers give him that line?  No, it's simply because I rarely have apple sauce around the house, and if I do, it has usually been utilized for Apple Sauce Cake or Apple Muffins, or some such other tidbit of deliciousness.  But, I finally got to wondering about the pairing of apples with pork and decided to give it a try.

Now, me being me, I had to walk a path less traveled by; possibly not at all...  By anyone... Ever.  This led to a little experiment (you saw that comin' didn't ya?) with a Golden Delicious Apple.

Now I am not a big fan of the Golden Delicious Apple, simply because they are so sweet.  I loved them as a kid, but only when they were green.  And let's face it... Produce moves around this country so fast now days that the farmers don't pick things as green as they use to.  Which has it's pluses, but in this case, the Golden Delicious Apples in the stores are almost always fully ripe.  But for this recipe, I thought I could get away with the apple being on the sweeter side cause I was gonna hit it hard with a crisp white wine and "savor-ize" it up with some Parmigiano-Reggiano and Mascarpone. 

If those ingredients ring any bells you probably guessed right.... I made an Apple Risotto.

The verdict on the experiment?  I thought it was tasty... So did my little brother... Savory with a hint of spiced sweetness.  Then again, we both like Cheddar on our Apple Pie so this dish is a natural fit.  My sister-in-law is not a risotto fan, no matter what the flavor so she opted out completely.  Dad was on the fence and Mom hated it.  I don't know... I would call 2 "likes", 1 undecided and 1 "no" a fairly favorable reception considering this side dish's unorthodoxy.

I am still trying to decide if I should have forewent the "hint of cinnamon" and opted for a "whisper of nutmeg" instead.  Personally do not care for nutmeg with apple.  Mace, yes, Nutmeg, no.  I am really more of a Cinnamon person.  I love sneaking Cinnamon in savory dishes when no one is looking.  Any excuse to buck the "system" that has regulated poor Cinnamon to only sweets.  Nutmeg, on the other hand, shows up in Bechamel as well as Spaetzle, Quiche (Lorraine and Florentine) and Scalloped Potatoes (like Pommes de Terre à la Dauphinoise) with a frequency that attests to it's escape from the same predicament as the ill-fated Cinnamon.

Delicious Risotto

4 cups Chicken Stock
2 TB Olive Oil
3/4 cup Golden Delicious Apple, peeled, cored and diced
2 TB unsalted Butter
1 Shallot, minced
1 cup Arborio Rice
1/2 cup Sauvignon Blanc (I chose one in the Green Apple and Gooseberry range)
1/4 cup Parmigiano-Reggiano
1 TB Mascarpone
1/16 tsp Cinnamon or 2 grates of Nutmeg (your choice)

Bring the Chicken Stock to a simmer in a small saucepan and dice the apple.

In a large skillet, heat 1 TB of the Olive oil over medium-low flame.

Add the apple and cook for about 10 minutes, just until it begins to soften slightly.

Remove the apple from the skillet and set aside.

Add the remaining 1 TB Olive Oil to the pan along with the Butter.

When foaming subsides, add the shallot and sweat until soft.

Add the Rice and saute for a couple minutes, until it begins to smell nutty.

Add the Wine and stir until it is absorbed.

Begin adding stock, 1 ladle at a time, stirring until each ladel-ful has been absorbed before adding the next.

After 10 minutes of cooking (when the risotto is about 1/2 done) add the diced Apple to the rice, then continue adding stock and stirring until the risotto is still a little al dente. (you may not use all the stock)

Add the Parmigiano-Reggiano, Mascarpone and Cinnamon or Nutmeg.

Cover and allow to rest for 3-5 minutes.

Stir everything together and serve.

Peter Brady was right, Apple and Pork really do play together well.  

So the next time you are serving Pork chops, or Pork Loin chops or even a Pork Tenderloin, I urge you to give this a try.

Yep, Pork Chopsh and Apple Rishoto, it's Shwell.

Mangia!!
~~

First Apples of the Season - Yellow Transparent Crumble

Sorry I have been absent for so long...   Corningware411 has been keeping me uber busy and there have been some "challenges" going on since returning from the Snake River.

But that is not what this post is about... This post is more exciting than that; for it has finally happened!  The very first apples from my parent's trees have arrived.  The time is NOW for the Yellow Transparent.  A very small apple with very BIG flavor...

The only problem with them is that they cook down into applesauce very easily, so though they are one of the most flavorful of tart apples, they don't hold up well in pie. (that title really belongs to the Newtown)  But if you don't mind slightly saucier apples, they work great for things like Buckle, Crisp, Crumble, Grunt, Slump, Pan Dowdy and Brown Betty.  Oh yes...  and that is exactly what I am gonna do....  Wait!  I am not making all of them, just the Crumble.

I think of all of the above, the Crumble is my favorite.  The oatmeal in the topping makes me feel like it's somewhat healthy.  True, it's a stretch, but that's my story and I'm stickin' to it.

If you are using Yellow Transparent apples for this, you will need 2 extra cups, simply because they cook down so much.  With most other apples, except maybe Gravenstein (which it's still a little early for), you will only need 4 cups.

Yellow Transparent Apple Crumble

1/3 cup AP Flour
1 cup Rolled Oats
1/2 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp Salt
4 TB Unsalted Butter
6 cups Yellow Transparent Apples, diced (or 4 cups of Newtown/Winesap/Stayman/Suncrisp)
1 TB Lemon Juice

Preheat the oven to 375F degrees and butter an 8 or 9 inch round baking dish.

Combine Flour, Oats, Brown Sugar, Cinnamon and Salt in a small bowl, tossing to combine.

Add the Butter....

and work it into the mixture with your fingers until crumbly.

Peel, slice and dice the apples, then toss with lemon juice to prevent browning.... (some apples brown significantly faster than others, as is apparent with the Yellow Transparents).

Pour apples into the dish.

Sprinkle the crumble topping all over.

Bake for 30 minutes.

Cool to room temperature before serving. (I actually like it warm, over Ice Cream.  Alas, I was out.... Poor planning on my part)

Be that as it may, the tart apples are an excellent foil for the sweet crunchy bits on top.
It may not be very pretty, but it sure is tasty!  Even without the Ice Cream.



Mangia!!
~~

Caramel Sauce, Whiskey and Wild Wild Bread Pudding

It's the season!  November has ended, Thanksgiving is officially over now and, contrary to what retailers would have us believe, the Christmas season has begun.  I have noticed, as I get older, that I am becoming more and more adamant about the fact that "Christmas" does not start until December.  The entire concept of Black Friday can kiss my back side.  Oye!  I stay home and eat left-over Thanksgiving pie.  (I love Pie day!)  Then again, I have usually finished my Christmas shopping before Halloween.  Not always, but most of the time.  Which leaves me free to spend the early part of December baking a myriad of Shortbreads, Candies and other small bites of delicious holiday cheer.

However, before I get involved in making the 6 Pumpkin Rolls that I need to hand out this year, I wanted to share one of my favorite winter time desserts.  One, incidentally, that I very rarely make.  Bread Pudding.

The problem is that I come from a bread eating family.  A serious bread eating family.  Every one of us consumes bread at truly alarming rate.  My niece's favorite summertime BBQ treat is a hot dog without the hot dog, meaning just the bun with hot dog fixin's on it.  I know it's in the family genes, because that was my favorite sandwich when I was little as well.  Ketchup, Mustard and Mayonnaise spread on bread and consumed with relish (when available) Whether it's homemade bread crumbs over Cauliflower, chunks ripped off a loaf and dipped in olive oil with dinner, or the proverbial left-over turkey sandwich after Thanksgiving.  The bread just seems to disappear around here in no time at all.  Thus there is never EVER any day old bread to make a descent bread pudding. (sigh)

But, I finally remembered to buy an extra loaf of Sourdough and hide it from myself a few days ago.  On some level, I think it's pretty sad that I have to hide bread from myself due to my lack of self control.  But it is what it is.  Maybe my subconscious mind will register the reward of bread pudding and it will assist me in resisting the temptation in the future.

Yeah, No.  Not happening in this lifetime.

I will admit that I prefer to have booze in my bread puddings.  I think it has to do with bread pudding's similarity to Christmas puddings, which are usually soaked in brandy and ignited. Alcohol just seems like a natural addition.  Be it Scotch with Butterscotch sauce, Bourbon and Egg Nog Sauce Sauce, Rum and ButterRhum Sauce, Brandy and Hard Sauce or, as in this case, Whiskey and Whiskey Caramel Sauce....  It's ALL kinds of good.   After all, 'tis the season to spread some Holiday Cheer, Right?  ;)

Irish Bread Pudding with Whiskey Caramel Sauce

Irish Bread Pudding
2 oz (56g) Unsalted Butter, melted
10 oz (284g) Sourdough Bread
1/2 cup (72g) Currants (you can use Raisins if you like)
1/4 cup (59ml) Irish Whiskey
1 3/4 cup (414ml) Half and Half
1 cup (200g) plus 1 TB Granulated Sugar
1 1/2 tsp Vanilla
12 oz (355ml) Evaporated Milk
2 large Eggs
1 tsp Cinnamon

Whiskey Caramel Sauce
1 1/2 cups (300g) Granulated Sugar
2/3 cup (156ml) Water
4 oz (113g) Unsalted Butter, cut into chunks
1/4 cup (59ml) Irish Whiskey (I like Bushmills)
1/4 cup (59ml) Heavy Cream

Preheat the oven to 350F degrees.
Cut the bread into 1-inch thick slices and brush with the melted butter and place butter side up on a baking sheet.

Bake the bread for about 10 minutes, or until the edges begin to turn golden.

Cut the bread into 1/2 inch cubes and set aside.

In a small bowl, macerate the Currants in the Irish Whiskey, then cover and set aside.

In a large bowl, combine Half and Half with Sugar, Vanilla, Evaporated Milk and Eggs, whisking well to combine.

Add Bread cubes, tossing well to coat, then cover and allow to sit for 15 minutes.

Butter a 13x9-inch baking dish.

Stir the macerated Currants into the bread custard mixture.

Pour the resulting mixture into the prepared baking dish.

Combine the remaining 1 TB Sugar with the Cinnamon.

Gently sprinkle the Cinnamon Sugar mixture over the pudding.

 Bake for 35 minutes, or until slightly puffed in the center.

While the pudding is baking, make the Whiskey Caramel sauce.
Combine Sugar and Water in a medium saucepan set over medium flame.

Stir until the Sugar dissolves and the syrup comes to a boil.

Let the mixture boil until it begins to turn amber brown.

When the caramel has reached its amber color, stir in the butter with a whisk (it will bubble and steam)

Once the butter has been melted into the caramel (the fat will prevent crystallization) remove the caramel from the heat and add the Irish Whiskey and Heavy Cream. (the mixture will bubble and steam again)

Pour into a heat proof pitcher and allow the caramel to cool. (I like to use empty honey bears for my cooled caramel sauces.... easier application)
Once the pudding has finished baking, and has cooled slightly, cut 3-inch square pieces and place in a bowl and drizzle liberally with Whiskey Caramel.

Add a dollop of lightly sweetened whipped cream, if desired.

Mangia!!
~~

Put the Rice In the Coconut and Eat It All Up - Nasi Lemak (Coconut Rice)

OK, "technically" this is not a Thai dish.  Well, it is, but it isn't.  Coconut rice, in Thailand, is usually sweetened and served as a dessert.  This is really Malaysia's national dish; incorporating Jasmine Rice (a native of Thailand) cooked in Coconut Milk with Cinnamon, Lemongrass, Coriander seed and Pandan; baring a strong resemblance to Nasi Uduk from Indonesia.

I think it would be safe to state that everyone reading this knows what Jasmine Rice is, as well as Coconut Milk, Cinnamon and Coriander.  You probably have them in your pantry right now.  And while Lemongrass is more than likely not a staple of the western culinary pantry, it's usually available in the mega-marts.  But I can hear a lot of people out there scratching their heads and saying, "What the heck is Pandan?"

Pandan is a leaf, or rather a frond, harvested from a palm like plant in southern Asia.  It's used in Asian cuisine in the same way we Westerners use Vanilla... Pretty much in just about everything and especially in desserts. It doesn't taste like vanilla though.  To me, it more or less tastes the way Jasmine Rice smells, with a little verdant grass and toasted nuttiness thrown in for good measure.  Most importantly, the flavor pairs well with Coconut; which is most fortuitous since coconut tends to play a prominent roll in Southern Asian cuisine.

And, as Jennifer Yu at Use Real Butter can attest too, it makes pretty darned tasty ice cream as well.

Sadly, I must report that the Mega-Mart is not going to be stocking this in their freezer section.  You will have to find your Pandan in the freezer at an Asian Market, though there are "Extracts" available as well.  Personally, I think the extracts are a little more convenient, but I won't use them due to their Yellow 5 and Blue 1 content.   If you have no such reservations with artificial food dyes, then by all means, replace the Pandan leaf in this recipe with a few drops of extract (trust me, a little goes a loooooooooooooong way)

Nasi Lemak

(Malaysian Coconut Rice)

1 Pandan Leaf, tied in knots
1 stem Lemongrass, bruised
414ml (14 oz) (1 3/4 cups) Coconut Milk (Basically, 1 can)
295ml (10 oz) (1 1/4 cups) Water
1/2 tsp ground Coriander
1 Cinnamon Stick
Kosher Salt
385g (13.5 oz) (1 7/8 cups) Jasmine Rice
Coconut Oil
Sweet Onion, thinly sliced.

First you need to thaw your Pandan leaves, at least enough to separate 1 leaf from the bunch.

Tie it in several knots (this will ensure that it is easier to retrieve later and not stick to the bottom of the pan)

Peel and trim the Lemongrass stalk, then bruise it by smashing it with the flat of your knife (like you would garlic)

Combine Coconut Milk, Water, Coriander, Cinnamon, Lemongrass, Pandan and a pinch of Salt in a medium saucepan and place it over a medium flame.

Meanwhile, rinse the Jasmine Rice until the water runs clear.

When the water is boiling, add the rice and stir to prevent sticking and bring back to a boil.

Cover and reduce heat to the lowest possible setting and simmer the rice for 12-15 minutes.

In the meantime, heat some coconut oil in a skillet over medium flame.

Thinly slice some Sweet Onions (or Shallot).

When the oil is hot, fry the sliced onions until they are golden brown.

Drain on a paper towel and set aside.

After 15 minutes, you can remove the Lemongrass, Cinnamon Stick and Pandan from the rice.

Cover and continue to cook an additional 3-5 minutes.

Fluff with a fork.

You can either serve in 1 large bowl or dish up individual portions; either way, sprinkle the top with the fried onions and serve.

Mmmmmmmm...  Fluffy, yet creamy in texture....  Exotically scented and absolutely delicious!  I would even hazard to say that this just might be better than risotto.  And I LOVE risotto.

Maa Gin Khaao!!
(มากินข้าว)
~~