Fried Rice Croquettes

My brother, and me went to Italy store in Rochester and ate Arancine. It was so delicious.



ARANCINE (Fried Rice Croquettes)

Arancine

Serving for 4-6 people.

For Risotto:

5 cups                          Chicken broth
4 tablespoon                Butter
1/4 teaspoon                Saffron, crumbled
1 1/2 cups                    Risotto rice
1 cup                            White wine
1/2 cup                         Parmigiano reggiano, crumbled
                                     Salt
                                     Freshly ground black pepper
3                                   Eggs, whisked

For Arancine:

4 oz.                           Mozzarella, 1/2" dice
4 oz.                           Ham, 1/4" squares, Seven Bridges Farm
2                                 Eggs, hard boiled, 1/8" chopped
3                                 Eggs, whisked until just foamy
3 cups                         Dried bread crumbs, seasoned
3/4 gallon                    Canola oil

1. Melt butter in pan over medium heat. Add risotto and saffron to pan and cook about 2-3 minutes. Add white wine to pan, boil and reduce for 3-4 minutes. Add 1 cup chicken broth at a time and boil until liquid is absorbed about 20 minutes. Add parmigiano reggiano, salt and black pepper.
2. Pour risotto from pan to tray,  spread and let cool. Pour egg mixture on risotto and mix to get tacky.
3. Dampen hand with water to prevent sticking. Gather about 1/3 cup of risotto mixture in your hand and fond into a ball leaving the center open. Place mozzarella, ham and hard boiled egg in the center of the ball. Close up the middle. The ball of risotto should be about 3" wide. Dip the ball of risotto into whisked egg and then roll it in bread crumbs. Refrigerate for about 30 minutes.
4. Pour canola oil into a wide and deep pan until  2" deep and heat to 375 degree over medium heat.  Take out of the refrigerator and place arancine into pot using a ladle strainer and heat 2-3 minutes per side. Take out of oil and place on paper towels to absorb oil.
5. Serve immediately with red sauce.

SINCE A  STROKE I USE ONLY MY LEFT HAND!!!

Ithaca Chicken

Ithaca Chicken

Sources they The Ithaca Chicken is only served in Ithaca, NY.

Ithaca Chicken

Serves 4 people.

1/2 cup                               Canola oil
1 cup                                  Cider vinegar
2 tablespoon                       Salt
2 teaspoons                        Poultry seasoning
1                                         Egg
1/2 teaspoon                      White pepper
1                                        Chicken, 5.0 lbs., "butterfly"

1. Mix oil, cider vinegar, salt, poultry seasoning, egg and white pepper in a bowl with a whisk.
2. In a large plastic bag put the butterflied chicken and marinade mixture. 
3. Let the chicken marinade in the refrigerator for about 4 hours.
4. Start grill at low heat with skin up for ten minutes, then flip over for another ten minutes. Turn middle burner off and flip chicken one more time, continue cooking for about 45 minutes to 1 hour. Check occasionally.
5. Remove from grill and place on a platter.
6. Serve and Enjoy.

How To Present "Butterfly" Chicken

1. Turn the chicken over, so the backbone is upright.
2. Using very sharp scissors, remove the backbone by cutting on both sides.
3. Now use a very sharp knife, to make a 2" cut through the flat, thin bone.
4. Flip it over.

Tool & Chicken

Very Sharp Scissor

Cutting on Both Sides

Very Knife

Flat in Over




I USE ONLY MY LEFT HAND !!!

Chicken Marinade

Onion Soup

The soup contains beef bones, bought from Jeff and Barrita Shanks, local Lima vendors at the Rochester Public Market. This onion soup makes a great addition to any dinner!


ONION SOUP

Serves 8-10 people

                                     Olive oil
4 tablespoons                Butter
2 large                           Mayan Sweet onions, peeled and cut into 1/8"to 1/4" by 1"to 1 1/2" slices
2 large                           Onions, peeled and cut into 1/8"to 1/4" by 1"to 1 1/2" slices
1 tablespoon                 Thyme
3 qt.                              Beef broth
1/4 cups                        Parmigiano Reggiano
                                     Salt and fresh pepper

1. On low heat, pour olive oil and butter in a pot. 
2. Then put onion slices and thyme in the pot. 
3. Let sit for 45-60 minutes. 
4. Add beef broth. 
5. Add salt and pepper to the soup.  
6. Cook for another 45 minutes. 
7. Add parmigiano reggiano. 
8. Serve and enjoy. 

Onion Soup

I USE ONLY MY LEFT HAND !!!

Basic Red Sauce

A stroke survivor, Ken Carpentier, loves to cook and he wanted this recipe. This sauce can be used with meatballs, Italian sausage, ground beef and other stuff

Ingredients

BASIC RED SAUCE

Serves 4-6 people.


                                                Olive Oil
1 medium                                 Onion, cut into 1/4"
3 cloves                                   Garlic, minced
1 lb. 12 oz.                               San Marzano Peelted Tomatoes, crush
24 oz.                                       Italian Tomato Base, no seeds, no skins
                                                 Salt and Pepper
 1 tablespoon                            Dried oregano
 1 tablespoon                            Dried basil
                                                 Fresh parsley, minced
                                                 Fresh parmigiano reggiano, shredded

1. In a bowl pour the San Marzano peeled tomatoes. Use your hands to mush the tomatoes into smaller pieces. Set aside.
2. In a 12" skillet, add olive oil. Over medium - low heat add an onion for 6 - 8 minutes. 
3. Add garlic for 1 - 2 minutes.
4. Turn on low heat. Add the prepared peeled tomatoes, tomato base, salt, pepper, oregano, basil, parsley and parmigiano reggiano.
5. Let simmer. Turn off at around 1 hour.
6. This sauce can be used with meatballs, Italian sausage, ground beef and other stuff.
7. Serve and enjoy.

Red Sauce

I USE ONLY MY LEFT HAND!!!

Caramel Popcorn

At the Rochester Public Market, I got very large popcorn kernels from Oldhome Farm, Amsler Family.


CARAMEL POPCORN

Serves 1 to 8 people.

                                       Oil                                        

Caramel Popcorn

1 cup                              Popcorn kernels
1 cup                              Brown sugar, firmly packed
1/2 cup                           Honey
1/2 cup                           Butter
1/2 teaspoon                   Baking soda
1/4 teaspoon                   Salt
1 tablespoon                   Molasses

1. Heat oven to 200 degrees.
2. In a 10 quart pot, cook oil and the popcorn kernels on high heat. Place a cover on the pot.
3. When the popcorn begins to pop, shake the popcorn kernels in the pot until you no longer hear the kernels popping.
4. In a 2-1/2 quarts, combine the brown sugar, honey, molasses and butter, and cook until it boils. Allow it to boil for 10-12 minutes. 
5. Turn off the heat and add the baking soda and salt. Then stir rapidly. 
6. Add caramel to the popcorn, leaving it in the 10 quart pot. Next, mix with a spatula.
7. Bake in large pan for 1 hour, stirring every 15 minutes. Spread the popcorn evenly in one single layer on top of the baking sheet. 
8. Serve and Enjoy. 

I USE ONLY MY LEFT HAND !!!

Mushroom Pizza

This a delicious pizza.


MUSHROOM PIZZA


Serves 4-6 people.

Mushroom

2                                       Pizza Dough (please refer to
                                        previous recipe on how to make
                                        pizza dough)
4 tbsp.                              Butter
2 lbs.                                Beech (leave whole), Shiitake
                                        (tear into stems, slice 1/8"), Baby
                                        Bella mushroom (tear into stem,
                                        slice 1/8")
2 tsp.                               Thyme
                                        Kosher salt and pepper
                                        Olive oil
3/4 lb.                              Fresh mozzarella, tear into
                                        pieces
Handful                           Cornmeal

1. Preheat the oven to 500 degrees.
2. Put the butter in the pan and saute the mushrooms on low heat for 15 minutes. 
3. Add the thyme, salt and pepper and remove pan from stove top. 
4. Spread the cornmeal out on a wooden baking paddle.
5. Use a rolling pin to roll the dough into a circle that is 7 inches and 1/4 inch thick.
6. Place the pizza dough on top of the cornmeal.
7. Spread olive oil and spoon mushrooms on the dough. 
8. Sprinkle the mozzarella on top.
9. Put the paddle in the oven for 7-10 minutes.
10. Serve and enjoy. 

Mushroom Pizza

I USE ONLY MY LEFT HAND !!!

Beef Ragu Bologese with Cavatelli

A very, very nice dinner.

BEEF RAGU BOLOGESE WITH CAVAILLI



Serves 8-10 people.

                                       Olive Oil

Beef Ragu Bologese with Cavatelli

1                                     Large onion, cut in half, peel
3                                     Large cloves of Garlic, minced
2 lbs.                               Ground beef
2 cups                              Beef broth- see recipe for Osso
Bucco with Saffron Risotto
24 oz.                             Passata, Italian tomatoes crushed
28 oz.                             Peeled tomatoes, San Marzano,   crushed
                                       Salt and pepper
1 tbsp                              Basil
1 t                                   Oregano
                                       Hot pepper flakes
1/4 cup                           Creme fraiche
1/2 cup                           Parmigiano Reggiano, grated
                                       Parsley

1. Heat oil and add onion, cook for 8-10 min on med. heat. Increase heat, add meat, cook for 5-7 min., and then add garlic.
2. Add beef broth 1 cup, 8-10 min., add another 1 cup, 8-10 min.
3. Turn down and add all of the tomatoes. Add salt, pepper, basil, oregano, hot pepper flakes, and creme fraiche. Add 1/4 cup of Parmigiano Reggiano.
4. And simmer for 1 hour 
5. Stir pasta, meat, and tomatoes together.
6. Garnish with a 1/4 cup of Parmigiano Reggiano and parsley. Serve.

By Deborah Mele, Italian Food Forever (a blogs),  August 9, 2009.

How to Make Cavatelli di Ricotta Step by Step

Serves 8-10 people.

4 cups                             Tipo "00" flour
1                                     Egg
1 lbs.                               Full fat Ricotta cheese
1 tsp.                               Salt
1/3 cup                            Heavy cream

1. Measure and assemble your ingredients - flour, ricotta cheese, salt, cream and egg.
2. Make a well in the flour and add the other ingredients into it. Begin to mix until the dough comes together.
3. Dump the dough onto a lightly floured counter and knead for 2 to 3 minutes with your hands until you get a smooth dough.
4. Wrap the dough in plastic wrap or a damp towel and let rest 15 minutes on the counter or for hours in the refrigerator.
5. Cut the dough into workable pieces and roll on a floured surface until your dough is about 1/3 of an inch thick.
6. Use a sharp knife and cut the dough into 1/2 to 3/4 of an inch thick strips. Flour the strips well before using to prevent sticking.
7. Use one hand to feed the strip between the wooden rollers while using the other hand to turn the crank clockwise.
8. As the dough passes through the rollers it is then cut into cavatelli which fall out onto the surface below.
9. Place the completed cavatelli onto a lightly floured tray and cook immediately or store in the freeze until needed.

Cavatelli Maker

Cavatelli Maker

I USE ONLY MY LEFT HAND!!!