Monday, March 15, 2010

Coconut Arborio Rice Pudding

Food and Wine

  • 1 quart whole milk
  • 1 cup arborio rice (about 8 ounces)
  • 1/2 cup sugar
  • One 14-ounce can unsweetened coconut milk
  • 1/2 cup coarsely shredded unsweetened coconut

  1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
  2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
  3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

Notes: This would be the perfect dessert for a casual Southeast Asian dinner party.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Thursday, March 11, 2010

Product Rave: Trader Joe's Red Curry Simmer Sauce

If you like curry, and you have a Trader Joe's nearby, and you need a quick weeknight meal, you MUST try this sauce!

I cut chicken breasts into 1-inch chunks and sauteed them in a little canola oil until cooked through. I threw in a few handfuls of baby spinach, about a cup of frozen peas, and sauteed a couple minutes longer, added the simmer sauce, and simmered until warm. I served over rice, although you can't tell from the photo.It was absolutely delicious. My only slight complaint was that it was pretty salty. But it's otherwise as good as you'd get at any Thai restaurant.

When Tim tasted it, he looked at me and said, "This is the BEST curry sauce you've ever made!" I told him I didn't actually make it, but I don't think he heard me. He was too busy with his dinner. Then he gave the sauce the best compliment ever: "I think I love this more than tacos."

Enough said.

Tim's Rating: 10/10
Liz's Rating: 9.5/10

Tuesday, March 9, 2010

Fettuccine with Lima Beans, Peas, and Leeks

Real Simple

  • 12 ounces fettuccine (3/4 box)
  • 1 10-ounce package frozen lima beans (about 1 1/2 cups)
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 2 leeks (white and light green parts), cut into half-moons
  • kosher salt and black pepper
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh tarragon
  • 1/4 cup grated pecorino or Parmesan (1 ounce)

  1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
  3. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.

Liz's Rating: 9/10

Thursday, March 4, 2010

Arroz con Pollo

A recent trip to Puerto Rico and a recipe from Martha Stewart's Living

  • 1 cup dry white wine
  • Pinch of saffron
  • 6 chicken thighs (6 ounces each)
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced garlic (2 to 3 cloves)
  • 1 large tomato, diced
  • 2 dried bay leaves
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 3 cups short-grain rice, preferably Valencia (can substitute Arborio)
  • 1 cup pimiento-stuffed green olives

  1. Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
  2. Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
  3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

  • I omitted the tomato because- well, I forgot to buy one!
  • Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
  • I used a pinch of saffron, but next time I'd use a really really large pinch.
  • There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.

Liz's Rating: 9/10
Tim's Rating: 9/10

Tuesday, March 2, 2010

Giada's Lemon Ricotta Cookies

Inspiration: Giada De Laurentiis


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested

  1. Preheat the oven to 375 degrees F.


  2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

  3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

  4. Add the eggs, 1 at a time, beating until incorporated.

  5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

  6. Stir in the dry ingredients.

  7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

  8. Bake for 15 minutes, until slightly golden at the edges.

  9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


  10. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.

  11. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

  12. Let the glaze harden for about 2 hours.

  • I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
  • Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
  • It is very important to let the glaze harden before you store the cookies.
  • I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
  • These may make you famous with your friends, family, and colleagues. Everyone loves them!
Tim's Rating: 10/10
Liz's Rating: 10/10