Red Wine Risotto
Giada DeLaurentiis, via foodnetwork.com
* 1/4 cup extra-virgin olive oil, plus extra for pan
* 12 ounces fideos, bundled vermicelli (I used thin spaghetti, broken in half.)
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano, preferably Mexican
* 1 teaspoon New Mexican chile powder
* 1 bay leaf
* 1 1/2 cups canned whole tomatoes
* 1 to 2 chipotles en adobo sauce, minced
* 1 1/2 cups chicken broth, homemade, or low-sodium canned (I used beef broth.)
* 1 teaspoon kosher salt
* Freshly ground black pepper
* 2 cups shredded smoked turkey
* 1 cup coarsely grated cheddar cheese (4 ounces)
* Mexican crema, or sour cream thinned with a bit of milk, optional
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
Prep 40 min
Cook 1 hr
1 pound macaroni
1-1/2 pounds uncooked sweet Italian sausage, casings removed
1-1/2 cups caramelized onions
1 quart whole milk
6 tablespoons unsalted butter
6 tablespoons flour
3/4 pound aged Gouda cheese, grated (about 4 cups)
Salt and pepper
Preheat the oven to 350°. In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes.
Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer the sausage to a large bowl and wipe the saucepan clean.
Add the pasta and 1 cup caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming.
Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2-1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.
Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1-1/2 cups cheese on top. Bake until golden and bubbling, about 40 minutes. Remove from the oven and let rest for 10 minutes before serving.
2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
1/4 cup unbleached all-purpose flour plus 1 tablespoon
1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded Parmesan cheese (about 2 cups) see note above
4 teaspoons olive oil
1 lemon , cut into wedges
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
2. Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
3. Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
4. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.