In the spring of 1970, she visited her favorite restaurant in London, the famed but no longer existent Grill at The Connaught hotel. Planning this post for Mother’s Day reminded me of a story she used to tell me. My favorite way to eat it is the way my mother always made them for me with fried eggs so that I can dunk the tips into the yolk. Posted in Meat, Recipes Leave a comment Asparagus alla Parmigianaįor me, one of the definitive signs that Spring has finally arrived is the bounty of fresh asparagus at farmers’ markets and restaurants across NYC. Sprinkle the almonds, parsley and mint over the meat and serve with couscous. Heat the remaining oil in a frying pan and fry the almonds until they brown.Ħ. Add the prunes and honey, then simmer for a further 30 minutes uncovered until the sauce has reduced and thickened. Cover and cook for 2-3 hours or until the meat is fork tender.Ĥ. Add the stock and the cinammon stick and reduce to a simmer. Add the lamb and brown for a 2-3 minutes then stir in the Ras El Hanout and season well with salt and pepper.ģ. Heat 2 tablespoons of the oil in a large dutch oven and sauté the onion until soft and translucent.Ģ. By using Spice Tree Organics newest spice blend, Ras El Hanout, I got all the aromas of North Africa without having to hunt through my spice cupboard and use jars that have been languishing far longer than they should have.Ģ tablespoons chopped fresh parsley and fresh mint for servingġ. I’ve always loved the combination of sweet and savory and this tagine adapted from Claudia Roden’s spectacular book Arabesque is, for me, the perfect blend of flavors. ![]() Posted in Appetizers, Recipes, Vegetarian Leave a comment Cucumber Cooler Serve immediately with Classic Spicy Tomato sauce. ![]() Fry until golden brown, approximately 3 minutes and then drain on paper towels. Heat until oil is very hot but not smoking and gently add the balls in batches so they’re not overcrowded. Pour enough oil in a large Dutch oven so there’s about 2-3 inches of oil. At this point, you can freeze the balls or leave them in the fridge for a few hours or go ahead and fry them. Repeat until you’ve used up all the risotto. Once you have a round ball, dip in the egg mixture and then cover with breadcrumbs and leave to rest on a baking sheet lined with parchment paper. Add a small square of mozzarella cheese to the center and cover the risotto around it. Make a 2” ball out of the risotto as if you were making a meatball. Whisk the remaining 2 eggs in a bowl and have another bowl ready with breadcrumbs. Once the risotto has cooled, add 1 egg and mix in well. ![]() Add the Parmesan cheese, stir well and season to taste. Continue adding the stock until the rice is tender and creamy, approximately 20 minutes. After about 10 minutes, add the saffron threads and mix thoroughly. Stir frequently as you are adding your stock. Cook until evaporated and then begin to add the stock a ladle at a time, waiting until the stock has cooked down before adding the next. Add the rice and cook on medium heat for 3 minutes. Heat the butter and olive oil in a large saucepan and then gently sauté the onion for about 6-8 minutes until soft and translucent. You can also freeze the risotto balls once made to keep for impromptu gatherings.įried Risotto Balls with Classic Spicy Tomato SauceĤ cups stock (vegetable or chicken), heatedĤ ounces mozzarella cheese, cut into small cubes ![]() Easy to make ahead and fry at the last minute, they make for the perfect appetizer. Utterly addictive, these crispy fried risotto balls are filled with melted mozzarella and are heavenly when dipped in Jar Goods Classic Spicy Tomato Sauce.
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