Whether you are entertaining or heading to a party this New Year’s Eve, this Arancini di Riso is sure to be a hit with your guests. New Year’s is a time for celebration, parties and appetizers…lots of appetizers! I will be serving my Arancini di Riso with a platter of Italian antipasti. These are best served right out of the deep fryer, but are almost as good prepared in advance and oven heated prior to serving. The dish is extremely versatile and for this reason, it is commonly found at both elegant Italian restaurants and at Italian street fairs. 

This past summer I was lucky enough to attended Vinalia, a wine and food festival in Guardia Sanframondi, Italy. During the festival, I indulged in many different types of Arancini di Riso that were being sold in the main square in town.  Some were made with ground beef, peas and tomatoes and others were made with cheese. Each had a style and flavor of its own. Mothers and grandmothers prepare them at home and then sell them at food stands during the fairs to demonstrate their culinary powers and bring home a little extra income.

In Italy, Arancini di Riso is made with bread crumbs but I prefer panko to plain breadcrumbs because it makes the dish lighter and crunchier.  The point here is that once you get familiar with the basic recipe, there are many options if you want to get creative.

Use only arborio rice for this dish.

If the mixture is overly moist, you can add an extra tablespoon of panko.

Place a piece of fontina cheese between equal amounts of mixture and form them into balls.

Serve the Arancini with your favorite marinara sauce or try mine.

I would like to say a big thank you to all of you who have supported me in 2017. Thanks for all the follows, likes, and comments. Your support and encouragement make this blog worthwhile!

May your New Year be filled with success, health, prosperity and happiness!

Print

Arancini di Riso

Course Appetizer

Cuisine Italian

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 12 balls

Author My Global Cuisine

Ingredients

• 3 cups chicken broth
• 2 shallots
• 4 Tablespoons butter divided
• 1 cup arborio rice
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• salt and freshly ground black pepper to taste
• 6 ounces fontina cheese cubed
• 2 eggs beaten
• 1/2 cup flour
• 2 cups japanese panko flour
• Oil for frying

Instructions

• In a saucepan hit up the chicken broth. Set aside and keep it on simmer.
• In another saucepan heat the butter, add the shallots and sauté until translucent, about 3 minutes. Add rice, cook stirring it for 1 minute. Add wine, stir and cook until absorbed. Add one ladle of broth at the time and cook stirring often, allowing broth to be absorbed before adding more. Continue adding the broth until the rice is cooked, but still al dente, about 20 minutes.
• Take off heat. Add 2 Tbsp butter, the parmesan cheese and parsley. Taste the rice. Season with salt and pepper if necessary. Let it cool and refrigerate. If the rice is chilled it will be easier to roll into balls.
• It's time to form the balls. Place some rice on the palm of your hand. Place a piece of the fontina cheese between equal amounts of mixture and form them into balls. Continue forming balls until all the rice mixture is used.
• Set 3 plates side by side. Beat 2 eggs in a plate to blend. Place flour in another onel. Place panko in another one.
• Roll the arancini balls in flour shaking off the excess. Then roll them in the beaten egg. Then roll them in the panko.
• Fry balls in 3 inch oil at 375 degrees for 4 1/2 minutes or until they are golden brown. Drain them on a paper towel-lined plate.
• Serve them plain, or with marinara sauce on the side.
• If you would like to serve them at a later time, just before serving, place them on a baking sheet and re-heat in the oven at 400 degrees F for 7 to 10 minutes.
• Note: (If you are able to make the risotto the day before, this will work in your favor as it can be refrigerated and the balls will stick together much easier that way).
• Enjoy!

The post Arancini di Riso appeared first on My Global Cuisine.

I first started making Chicken Cutlets years ago when my daughter was still fairly young and in her chicken nuggets phase. I have to admit it, although I loved the convenience of just throwing some chicken nuggets in the toaster oven, I didn’t like how they tasted. Plus, I felt guilty feeding her stuff out of a box, so I decided it was time that I did something about it, after all, chicken cutlets are so easy to make.

Since I am Brazilian and that is not something I grew up eating, I had to figure out how to make them. After doing some research online I came across this recipe I found on food52, by Merrill Stubbs. She was trying to impress her fiancé who loved German food and wiener schnitzel was one of his favorite dishes. Well, I figured, if these Herbed Chicken Cutlets are good enough to please her fiancé, they will definitely be good enough for my picky daughter to eat. I had to give it a shot. Guess what, I made these Herbed Chicken Cutlets and they were an instant hit. My daughter not only loved them, but it became one of her favorite meals to have.

With time, I realized that the grown-ups loved this dish as well, perhaps because of the mixed herbs with parmesan cheese in it, or because they are so crunchy, delicious and you can have dinner on the table on a snap. Merrill Stubbs prefers panko to plain breadcrumbs on her chicken cutlets because of the extra crunch. I would have to agree with her on this one. That crunchy texture is SO GOOD!

When I make these Herbed Chicken Cutlets for my daughter and her friends, I serve them alongside some mashed potatoes and a green vegetable. Unfortunately for me, the green vegetable cannot compete with the Chicken Cutlets and mashed potatoes, so they always get pushed aside by the kids. Poor veggies. For myself, I just serve these Herbed Chicken Cutlets with some mixed greens and a glass of wine. Yum!

Print

Herbed Chicken Cutlets

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 4

Author My Global Cuisine

Ingredients

• 1 cup Japanese style panko breadcrumbs
• 1 Tbsp chopped assorted herbs parsley, thyme, rosemary
• 1/3 cup grated parmesan cheese
• Salt and pepper
• 2 eggs
• 1/2 cup flour
• 3 Tbsp vegetable oil
• 1 Tbsp butter
• 3 boneless skinless chicken breasts pounded to about 1/4 inch thick

Instructions

• In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan, and salt and pepper to taste.
• In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork.
• In a third bowl, stir together the flour and a large pinch each of salt and pepper.
• Line a baking sheet with a double layer of paper towels.
• Heat the oil in a large, heavy skillet over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with other chicken breast.
• When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned.
• Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so.
• Serve immediately, ideally with mashed potatoes and something green.

The post Herbed Chicken Cutlets appeared first on My Global Cuisine.

With the autumn leaves falling, thoughts in the United States turn to the holiday season and to baked goodies such as Pumpkin Bread which has become a staple at many Thanksgiving feasts. I love pumpkin anything, and I suspect I am not the only one. For years items such as pumpkin spice lattes, pumpkin cheesecakes, pumpkin butter, pumpkin dipping oils,  and even pumpkin s’mores have been showing up at my local markets.

Driving by my local farm, I am always excited when I get the first glimpse of fresh pumpkins ripening on the vines. The excitement only grows when the pumpkins make their way from the fields to the stands. After a stop at the farm to pick up a fresh pumpkin, next stop is home to bake some fresh Pumpkin Bread. For me, this is very much a seasonal dish, but it is special nonetheless. Every year it seems, I tweak the recipe just a bit to see if I can make it better. At this point I have done it enough that it is always good, but making it just a little different each time, gives me hope of one-day creating the ultimate Pumpkin Bread killer recipe. For now, this recipe is my very best, and I think you will agree it’s better than most out there.

During the season, fresh pumpkin is available at most supermarkets and farm stands. Once the weather gets colder, and pumpkin season comes to an end, your only option might be canned pumpkin. As more organic and freshly processed options are now available, don’t be afraid to use try these products as they can produce equally delicious results.

For those of you who like to bake, and would like to make something special for Thanksgiving dinner, Pumpkin Bread is a great choice. It is easy to make, and can be prepared in advance. It can be also be gently warmed before serving. I love to eat mine while it’s still warm after baking with pumpkin butter or cream cheese. Sometimes I also add raspberry jam to it. In my opinion, no Thanksgiving dinner is complete without this delicious treat accompanying  your meal.

My best to you and your families for a warm and comforting Happy Thanksgiving!

Print

Pumpkin Bread

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 3 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Servings 1 loaf

Author My Global Cuisine

Ingredients

• 2 eggs
• 1 cup canned or fresh pumpkin
• 1/2 cup vegetable or corn oil
• 1/2 cup whole milk yogurt
• 1 Tsp vanila extract
• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 Tsp baking soda
• 1/2 Tsp salt
• 1 Tsp ground cinnamon
• 1/2 Tsp ground ginger
• 1/4 Tsp ground nutmeg

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8.5" by 4.5" loaf pan.
• In a large bowl, whisk together the eggs and the pumpkin puree. Whisk in oil, yogurt, and the vanilla extract until smooth.
• In another bowl combine the dry ingredients, flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg. Add the dry ingredients to the pumpkin mixture and combine them together.
• Pour batter into prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
• Remove from oven and cool in the baking pan for about 20 minutes.
• Remove from pan and cool another 10 minutes.
• Enjoy!

Your comments mean a lot to me. If you like what you see, please leave a comment below. Thank you!

The post Pumpkin Bread appeared first on My Global Cuisine.

For those of you who are not familiar with its roots, frittata is a dish of Italian origin. Like an omelet, in can be enriched with a variety of ingredients. It’s the perfect dish to serve for breakfast because is very nourishing, and you can keep it really simple, or for those special occasions, make it a bit more decadent. For those of you on a low-carb regimen, it is a perfect dish to start off the day since it is high in protein, and very low in simple carbohydrates. This Asparagus, Mushroom, and Cheese Frittata recipe is easy to prepare and will provide you with a healthy and nourishing meal. The eggs contain omega-3 fatty acids, and vitamins K, B1, B2, C and E are found in Asparagus.

Begin by slicing finely the leaks, and the remaining ingredients. To clean the mushrooms, just wipe them off with a wet paper towel. Do not wash them as they will absolve water this way becoming soggy during cooking. Chop up the herbs very finely.

Beat the eggs with a fork and then add the milk, salt, herbs and half of the cheese. Mix well.

Cook the vegetables and add the egg mixture and the remaining cheese to the pan and your frittata is ready to go in the oven.

Frittata is the perfect to serve for breakfast or brunch to your family, house guests,  or on a holiday morning. It is healthy, colorful, and festive. Find some fresh local ingredients, and create your own masterpiece. Enjoy!

Print

Asparagus, Mushroom, and Cheese Frittata

Course Breakfast

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8 servings

Author My Global Cuisine

Ingredients

• 1 Tbsp of butter
• 2 Tbsp of extra virgin olive oil
• 1 cup chopped leeks cleaned - white and pale greens parts
• 1.5 cups asparagus cleaned and sliced into two inch pieces
• 1.5 cups sliced shiitake mushrooms cleaned by using a wet paper towel
• 12 eggs
• 4 Tbsp of whole milk
• 1 Tbsp finely chopped parsley
• 1 Tbsp finely chopped tarragon
• 1/2 Tsp salt for the egg mixture plus 1/8 tsp for the vegetables
• 1 Tbsp finely chopped parsley
• 1 Tbsp finely chopped tarragon
• 1/2 Tsp freshly ground black pepper
• 1 cup diced cheddar cheese
• 1 campari tomato thinly sliced - optional

Instructions

• Preheat the oven to 425 degrees F.
• Chop up all the vegetables and herbs.
• In a large bowl, with a fork beat together the eggs for about a minute, add the milk, 1/2 tsp of salt, the fresh herbs and sprinkle with some freshly ground black pepper. Add half the cheese and mix it together. Reserve the remaining half for later. Set aside.
• On a 9X13 inch cast iron or oven-safe skillet heat the butter and olive oil together over a medium high heat. Add the leeks. Cook for about 2 minutes. Add the asparagus and mushrooms. Sprinkle them with a 1/4 Tsp of salt. Cook stirring constantly for another 2 minutes.
• Arrange the mixture in an even layer across the skillet.
• Whisk eggs one more time just for a few seconds and add the egg mixture to the skillet. Sprinkle remaining 1/2 cup of cheese all over it, and arrange the tomato slices around it.
• Transfer the pan to the bottom of the oven and bake until you can see the middle just barely set for about 12 to 14 minutes. For a browned crisp top, set frittata under the broiler 12 minutes after baking and broil until frittata is puffed and begins to turn golden in color for about one minute. Watch this really close as the frittata can turn dark brown in a matter of seconds. Do not walk away from it!
• Once the frittata is done, let it rest for 5 minutes before slicing it. Serve immediately.
• Leftover frittata will keep well stored in a glass covered container, refrigerated for up to 3 days.
• Enjoy!

Your comments means a lot to me. If you like what you see please leave a comment below. Thank you!

The post Asparagus, Mushroom, and Cheese Frittata appeared first on My Global Cuisine.

With ingredients including farm fresh eggs, herbs and cheese this French Herbed Omelette is packed with protein and is a great way to start the day. I searched online for a recipe but I did not find one with these exact ingredients. I did find this definition on dictionary.com:

omelette

Now, I just had to perfect my omelette technique which took me a few attempts but I finally got it down. There are a couple of secrets to making a great omelette. First, ensure your pan is properly greased. I use a touch of olive oil along with the butter. Adding a touch of olive oil raises the burning temperature of the butter and helps to keep your omelette from browning. Heat the pan over a medium low fire. Then add the proper amount of eggs for the size pan and to move the pan in a circular motion to distributing the egg mixture evenly.

While your eggs are still a little wet in the middle to add the cheese to the center of the omelette and continue to move the pan a little more and then fold the omelette in half or fold in from both sides.

Keep your fire on medium to low while you do this, as you don’t want to over cook your omelette. The technique is not difficult to master, but it requires a little patience until you get the hang of it.

I perfected it  after the third time, and now I can proudly say that I make a killer French Herbed Omelette just as good as the one I ate at Balthazar’s. Now if I could just figure out how to make their Almond Croissants….

Enjoy!

Print

French Herbed Omelette

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Author My Global Cuisine

Ingredients

• 2 large fresh eggs
• 1 teaspoon finely chopped chives
• 1 teaspoon finely chopped chervil
• 1 teaspoon finely chopped tarragon
• 1 teaspoon finely chopped parsley
• 1 oz of Gruyere or cheddar cheese sliced thin
• 1 teaspoon olive oil
• 1 tablespoon european style butter
• Sea Salt and Pepper

Instructions

• In a medium bowl briskly beat the eggs with a fork until frothy with no strands of egg whites remaining. Add the fresh herbs to the eggs, along with a pinch of salt and pepper and mix well. In an 8" inch nonstick skillet over a medium-low fire add 1 tsp of olive oil and the butter. Coat the pan well with the oil and butter. Heat the oil and butter until the mixture starts to gently bubble and add the eggs.
• Start to swirl the eggs as soon as you add them to the pan by moving the pan around in a circular motion and continue until the egg mixture starts to firm up and the omelette loosens from the bottom of the pan.
• This should require no more than a couple of minutes. Once the eggs are almost cooked but still slightly wet, add the cheese to the center of the omelette, and lower the fire to a simmer until the cheese starts to melt. Once the cheese starts to melt it's time to fold the omelette. In order to do that you will need to use a heatproof rubber or wooden omelette spatula.
• Fold the omelette by holding the skillet handle with one hand tilting the pan away from you while flipping half of the omelet to one side. You may also fold the two ends inward. Turn off the fire and let the omelet sit in the pan for a few seconds before serving.

The post French Herbed Omelette appeared first on My Global Cuisine.

How much lower, you ask? Well a typical pound cake contains 1lb of butter. That equates to 3240 calories, and 366 grams of fat (236 grams saturated fat). This recipe uses 1 cup of yogurt, 160 calories with 9 grams of fat and 1/2 cup of vegetable oil with 964 calories and 109 grams of fat (14 grams saturated fat). So that about 65% less calories and 67% less fat.

Giving up the bad stuff, in this case, does NOT equate to less taste or inferior texture. One bite will convince you I am right and make you believe that this recipe is a keeper. It’s bursting with a wonderful citrus flavor, and the yogurt and oil make it very moist. I came across this recipe when it was first published in Bon Appetit magazine in February 2005. I was looking to grow as a home cook then, so I subscribed to the magazine before venturing out to culinary schools in N.Y.C. and abroad.  I have to say  that I got some great recipes from Bon Appetit, and if you are a new cook, I wholeheartedly recommend a subscription. I have been making this French Yogurt Cake with Marmalade Glaze since it was first published. It  looks  and tastes like it is difficult to make, but it’s quite the opposite, super easy and effortless.  It’s the perfect cake to serve when company arrives, or at dinner parties because it can be made ahead of time, and it keeps well.

Serve this French Yogurt Cake with Marmalade Glaze with some whipped cream and berries on the side, have it for breakfast, or with your afternoon tea. Make one and keep it in the cake dish for when guests unexpectedly stop by. It’s really great at any occasion.

Bon Appetit!

Print

French Yogurt Cake With Marmalade Glaze

Bon Appetit original recipe

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 -8 servings

Author My Global Cuisine

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon of salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons finely grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup lemon orange, or grapefruit marmalade (for glaze)
• 1 teaspoon of water

Instructions

• Position rack in center of oven and preheat to 350 degrees.
• Generously butter an 8 1/2x4 1/2x2 1/2-inch metal loaf pan.
• Sift together the flour, baking powder, and salt into a medium bowl.
• Combine yogurt, sugar, eggs, lemon peel, and vanilla in a large bowl and whisk until well blended.
• Gradually whisk in the dry ingredients. Using a rubber spatula, fold in the oil. Transfer batter to a prepared pan.
• Place the pan on a baking sheet on the middle rack and bake until cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes.
• Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen cake, and then turn the cake out onto the rack.Turn the cake upright on the rack and cool completely.
• Stir marmalade and 1 teaspoon of water together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set.
• Cut the cake crosswise into slices. Serve it on it's own or with whipped cream and fresh berries.
• (Can be made 1 day ahead. Wrap and store at room temperature.)

The post French Yogurt Cake With Marmalade Glaze appeared first on My Global Cuisine.