Showing posts with label Food Network magazine. Show all posts
Showing posts with label Food Network magazine. Show all posts

Wednesday, May 18, 2016

SPRING GREEN RISOTTO recipe from author @DarylWoodGerber

From Daryl aka Avery:

I truly enjoy green vegetables. There's something about them that make me smile. I'm not a big carrot fan. I don't like beets and eggplant. I'll do yellow squash occasionally, but I'm drawn to the green things when I search the vegetable aisle. I wonder what that says about me. Can we tell who we are by what we eat?

Another food I love is risotto. It is a comfort food with a hearty goodness and it's downright sinful, as well. The luscious flavors of onions and butter, and chicken stock sooth my soul.

Whenever I make risotto, I have a bottle of wine at hand. Not to use in the risotto. To sip while cooking because risotto requires that I stand by the stove and stir...and stir...

This particular recipe I discovered in the Food Network Magazine, April 2016 edition. The picture was so enticing, and I have to admit, my pictures turned out okay, too. The addition of lemon zest is terrific. The flavor of fennel is subtle and lovely. The small scoop of mascarpone added at the end gives such a creaminess to the dish.

So enjoy! I love experimenting with recipes from magazines, and this one was a winner.


SPRING GREEN RISOTTO
From Food Network Magazine April 2016

This dish caught my eye. So full of color and yumminess.

Their recipe serves 4. I cut in half to serve 2.

1 ½ tablespoons good olive oil
1 ½ tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel (the whole bulb part)
1 ½ cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock (I used boxed Pacific brand)
1 pound thin asparagus
10 ounces frozen peas, defrosted
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
½ cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Heat olive oil and butter in a medium saucepan over medium heat.  Add the leeks and fennel and sauté for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.  Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, a third of a cup at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process takes about 25 to 30 minutes.







Meanwhile, cut the asparagus diagonally in 1 ½-inch length and discard the tough ends. Blanch the asparagus in boiling salted water for 2 minutes, until al dente. Drain and cool immediately in ice water. 





When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring often until the rice is tender but still firm.






Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.  Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.








Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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www.darylwoodgerber.com

When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
To order: CLICK HERE.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered. 
Click here to pre-order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery.
Click to order.


Wednesday, April 20, 2016

Bobby Flay's Mint Scallops and Peas #recipe from @DarylWoodGerber



From Daryl aka Avery:

I have subscriptions to a couple of foodie magazines. One is the Food Network magazine, and there are often delicious recipes that I have to try. Bobby Flay is one of the contributors, and the picture that went with this particular recipe made me salivate. I had to make it.

I love scallops. I'm trying to eat a lot more fish lately. Now, scallops are a shellfish, so they don't really count in the "good fish" category. If you can't eat shellfish, I KNOW this recipe would taste great with halibut or any white fish.

Flay likes to add mint with savory flavors. I love mint. In my tea. In dessert cookies. Dinner? I had to try it.

This recipe turned out terrific. Savory? Yes. Fresh because of the mint? Oh, yeah. Granted, this would be much easier to make if I had a backyard garden. I wouldn't have to buy a whole head of parsley or a whole container of mint. So now my mind is churning. Is it time to finally plant an herb garden? I tried before and it failed, but I'm seeing so many more ways to do it "right" at home fix-it centers. Maybe...

For now, here's the delicious recipe.  Bobby's served 4. I cut it in half to serve 2.

Bobby Flay's Scallops with Mint
SERVES 2

1/3 cups frozen peas (the large kind)
2 tablespoons champagne vinegar
2 tablespoons olive oil
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 tablespoon mustard
1/4 teaspoon honey
Salt and pepper

6 scallops
Canola oil
Salt and pepper
1 teaspoon sugar

Prepare a bowl of ice and water. In a small saucepan, heat water with a teaspoon of salt. When it comes to a boil, add the peas. Cook for 1 minutes and pour off the water.  Put the peas into the ice bath.



Next, stir the vinegar, oil, mint, parsley, mustard, honey, and salt and pepper together.  Add the peas and soak for 30 minutes to blend the flavors.




Brush the scallops with canola oil on both sides. Season with salt and pepper.  Just before cooking, sprinkle one side of the scallops with sugar.


Heat a skillet on high. Set the scallops sugar-side down to caramelize. Cook 1 to 2 minutes.


Flip and cook another 1 to 2 minutes.  Set 3 scallops on each plate. Pour the peas and sauce over and around the scallops. Top with extra chopped parsley, if desired. Serve hot.



Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest

Plus check out my website.
 Are you part of the fan club?  There are fun puzzles, special pictures, tidbits, and giveaways. Do you get my newsletterSign up today so you don't miss out in the future. I won't inundate you with mail. Just share announcements when special things are happening, like the release of a new suspense, GIRL ON THE RUN, April 9th!


www.darylwoodgerber.com

When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
To order: CLICK HERE.



GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered. 
Click here to pre-order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery.
Click to order.


Sunday, August 17, 2014

Steak grilled with oranges #recipe plus book #giveaway


From Daryl aka Avery:

Well, I blew it. I had it on my calendar to give you a SUPER guest today, and my calendar ran off without alerting me. Yes, it's my calendar's fault. I'm sticking to that story.

So our SURPRISE guest will continue to be a surprise until I get her post up. Argh. Please tell me you make mistakes, too. I'd hate to be the only one.

Until then, I've got a super recipe that absolutely must be shared during the summer and a super giveaway.

Giveaway first: My next book, STIRRING THE PLOT, comes out in just a few weeks. September 30. Today, I'm going to give away two sets of the first two books in the series. That's right, FINAL SENTENCE and INHERIT THE WORD. If you already have them, you can always donate them to a library, family member or pal. And I'll throw in a Cookbook Nook/Cheese Shop mug to boot! So leave a comment and remember to leave your email, in case.

Now, for the recipe.

Do you love barbecue? I do! And I have to admit I'm a red meat eater on occasion. No more than once every couple of weeks, but there's something about a good juicy steak that makes me salivate. Also, I feel better the next day, so I'll bet my anemic blood cells need that boost. Again, that's my story, and I'm sticking to it! :)

I found this recipe...rather, my HUSBAND, found this recipe in the Food Network magazine. He loves that magazine! The pullout section they have with "50 ways" to do something...this time, beef...really appeals to him. He can read them out loud as if he's doing a poetry slam. Each of the "50" are about 50 words or less. Very cool.

So, here you have it. I would bet this recipe would work well with chicken breasts and pork, as well, so if you want to go leaner, try it!  I intend to.


RIB-EYE STEAK WITH MOJO MARINADE

Ala Food Network Magazine July 2014
Ingredients:

4 rib-eye steaks
2 oranges
1 lime
1 tablespoon chopped oregano
1 tablespoon chopped garlic
½ teaspoon kosher salt
(extra oranges for grilling)

1 teaspoon each, salt and sugar, for reducing marinade (*see below)

Directions:

Mix the juice of the oranges and lime with the oregano, garlic and salt. 


Set rib-eye steaks in a large pan (13 x 9) and drench with the marinade. Set aside for 20 minutes.



Remove the steaks and reserve the marinade.

Grill the steaks along with some orange wedges, about 2 per person! I like my steak medium rare. Depending on your grill, about 6 minutes a side.

*Meanwhile, boil the remaining marinade, and season with a teaspoon of salt and a teaspoon of sugar. Let cool slightly. Drizzle over cooked steaks.




What's your favorite meat or goodie on the barbie??


* * *

By the way, I've got more giveaways going. Make sure you're signed up for my newsletter and check out my Facebook page -- there's a HUGE giveaway on that up in the next 24 hours for about 10 days! No pictures required. Good luck!



******************

Friend Daryl on Facebook
Friend Avery on Facebook
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Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


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