In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piombino Dese, outside of Venice, Italy, via 177MilkStreet.com, contributed by Diane Unger.
The recipe is similar to risotto in its cooking method and because it incorporates arborio rice, but this dish is much more fluid and soupy. It is definitely for pea lovers! Whole peas and puréed peas are mixed into the creamy rice. I loved the vibrant, beautiful color of the finished dish.
Yield: Serves 4
1 medium carrot, peeled and thinly sliced
1 large white onion, half thinly sliced and half finely chopped
1 medium celery stalk, thinly sliced
2 teaspoons fennel seeds
1 quart chicken stock or broth
2 cups frozen peas, divided (1 cup frozen, 1 cup thawed & at room temperature)
2 cups lightly packed fresh flat-leaf parsley
4 ounces pancetta, cubed or finely chopped (I used uncured pancetta)
4 T salted butter, cut into 1 tablespoon pieces, divided
1 cup arborio or vialone nano rice
coarse salt and freshly ground black pepper
2 ounces (1 cup) finely grated Parmesan cheese, plus more to serve (I used Parmigiano-Reggiano)
In a medium pot, combine the carrot, sliced onion (reserve the chopped onion), celery, fennel seeds, stock (or broth), and 2 cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer until the vegetables have softened, 10 to 12 minutes.
Remove the pot from the heat. Using a slotted spoon, transfer the solids to a blender, draining as much of the liquid as possible. (It’s okay if some of the fennel seeds remain in the pot.) (I used a Vitamix.)
Add 1 cup of the stock to the blender along with the parsley and the still-frozen peas. (The frozen peas cool the mixture so that it remains a brilliant green.) Leave the remaining stock in the pot, covered, so that it remains warm. (I kept the pot over low heat.)
Blend the solids, parsley, frozen peas, and cup of stock until the mixture is completely smooth, 1 to 2 minutes; set aside. (You should have about 3 cups of purée.)
In a large saucepan over medium heat, combine the reserved chopped onion, pancetta, and 2 tablespoons of butter. Cook, stirring occasionally, until the onion and pancetta are lightly browned and the pancetta fat is rendered, 6 to 8 minutes. (I used a low, wide, enameled cast iron pot.)
Add the rice and stir until the grains are coated with fat, about 1 minute.
Stir in 1 cup of warm stock. Cook, stirring, until the liquid is mostly absorbed, about 3 to 5 minutes.
Ladle in additional stock to barely cover the rice, about 1 cup at a time, and simmer, stirring often, until the liquid is mostly absorbed, about 5 minutes per addition.
Repeat the addition of stock, about 4 or 5 times, until the rice is al dente and most of the liquid has been absorbed. This process should take 25 to 30 minutes.
Remove the pan from the heat and let stand uncovered for 5 minutes.
Add the thawed, room temperature peas and the reserved purée; stir into heated through, about 1 minute.
Add remaining 2 tablespoons of butter; stir until melted.
Stir in the Parmesan. Taste and season with salt and pepper.
Serve sprinkled with additional grated Parmesan, as desired.
I have a Maqlubeh (Maqluba) recipe collection. I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)
This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.
When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.
8 ounces cauliflower florets, cut into 1-inch pieces
8 to 10 large garlic cloves, minced
4 tablespoons (1/2 stick) unsalted butter, melted
4 teaspoons ground cumin
1 tablespoon ground allspice
2 teaspoons ground turmeric
1 teaspoon freshly grated nutmeg
1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
1 quart (4 cups) chicken stock
In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
Season the chicken all over with salt and pepper.
Set the pot over medium and heat 1 tablespoon of the oil until shimmering.
Add the chicken “skin side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. Transfer to a plate and set aside.
Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds.
Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
Scatter 1 cup of the rice in a thin, even layer over the almonds.
In a medium bowl, mix together the remaining rice with the cauliflower, garlic, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
Pour the stock into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
Remove the pot from the heat, uncover and let stand for 15 minutes.
Remove the parchment (and accumulated liquid on the top), then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.
Gently shake the platter to create cracks in the top of the finished dish.
I served this tasty dish for our Mardi Gras dinner followed by our essential celebratory King Cake for dessert. It was festive and delicious.
I admittedly used Cajun seasoning instead of Creole Seasoning- gasp! After making the dish, I read about the similarities and differences between the Cajun and Creole cuisines. Both cuisines use a roux, the “holy trinity” composed of onions, bell peppers, and celery sautéed in oil, and both are from Southern Louisiana. Cajun food incorporates more smoked meats and rice, such as jambalaya, and is from more rural parts of the region whereas Creole cuisine, such as étouffée, is from New Orleans. I included the recipe for the homemade Creole seasoning below. (for next time!)
This recipe was adapted from The New York Times, contributed by Vallery Lomas. I modified the cooking times and doubled the garlic. I also used store-bought seasoning and omitted the dried basil. The shrimp was cooked perfectly.
Yield: Serves 4
For the Creole Seasoning: (Optional)
1tablespoon smoked paprika
1tablespoon chili powder
1teaspoon onion powder
1teaspoon garlic powder
1/2teaspoon cayenne pepper (or less, if desired)
1/2teaspoon fine sea salt
1/2teaspoon black pepper
For the Shrimp:
1pound shrimp, peeled and deveined (I used large tail-on shrimp)
2teaspoons homemade or store-bought Creole seasoning, divided (I used Slap ya Mama)
1/4cup unsalted butter (1/2 stick / 4 T)
1/3cup (5 T) all-purpose flour
1medium or large yellow onion, finely chopped (I used a food processor)
2celery ribs, thinly sliced
1green bell pepper, seeded and finely chopped
4 to 8garlic cloves, minced (I used a food processor)
1(15-ounce) can tomato sauce (no salt added)
1 to 2teaspoons hot sauce, to taste (optional) (I used Frank’s Red Hot)
1teaspoon granulated sugar
1/2teaspoon dried thyme (or 1/2 T fresh thyme)
1/2teaspoon dried oregano (or 1/2 T fresh oregano)
1/2teaspoon dried basil (or 1/2 T fresh basil)
2dried bay leaves
fine sea salt and freshly ground black pepper
4 scallions, thinly sliced (about 1/4cup)
1/4cup chopped flat-leaf parsley leaves and tender stems
steamed rice, for serving (I used white Basmati rice)
Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place. (Only 2 teaspoons are used in this dish.)
Pat the shrimp dry with paper towels. Then toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
In a Dutch oven or large, heavy skillet with a lid, melt the butter over medium-low heat. (I used a low and wide enameled cast iron pot.)
Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 5 to 10 minutes. Watch carefully- if the roux burns it cannot be saved.
Add the onion, celery, and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 5 to 8 minutes.
Stir in the garlic and cook until fragrant, 1 minute.
Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil (if using), bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low.
Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.)
Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
Remove from the heat and let stand for 10 minutes, uncovered.
Serve over steamed rice sprinkled with sliced scallions and chopped parsley.
This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂
Yield: Serves 4
8–9+ T vegetable oil, divided (I used canola oil)
2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
1 large yellow onion, finely chopped
1 tsp ground turmeric
1/4 tsp ground cinnamon
freshly ground black pepper
4 T double-concentrated tomato paste
10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
2 cups stock (can substitute water)
3 to 4 cups water
3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)
Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
Nestle eggplant into sauce and season lightly with salt.
Pour in stock and 3 cups of water; bring to a simmer.
Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)
I have an overwhelming collection of tahdig recipes. I have always wanted to make this Persian rice dish!
The dish is named for the crispy layer of rice that forms at the bottom of the pot is known as tahdig, which means “bottom of the pot.” This version also has thinly sliced potatoes in the crispy layer. This was my first attempt, and although delicious, it was a little bit too crispy and dark on the top. I modified the cooking times in the recipe below.
This recipe is from Antoni in the Kitchen by Antoni Porowski. I used Yukon gold potatoes and seasoned the finished dish with sprinkled sumac.
Yield: Serves 8 as a side dish
2 cups white Basmati rice
1/4 tsp crumbled saffron threads
4 T (1/2 stick) unsalted butter, divided
3/4 tsp ground turmeric
1 small Russet or 1-2 small Yukon Gold potatoes, peeled and sliced 1/16-inch thick
1 T coarsely chopped fresh flat-leaf parsley
1 T dried cranberries, coarsely chopped, optional
sumac, for sprinkling, optional
Place the rice in a large bowl. Add 1 tablespoon salt and cold water to cover by 1 inch; stir. Let stand for 30 minutes.
Drain the rice in a strainer and rinse under cold water until the water runs clear.
Meanwhile, in a large bowl, combine the saffron with 1 tablespoon of hot water; set aside.
Place the rice in a large saucepan. Add 8 cups water and 2 tablespoons salt and bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the rice is slightly softened on the outside, 3 to 4 minutes.
Drain the rice in a sieve and rinse under cold running water, then shake well to remove excess water. Set aside.
Cut out a round of parchment paper to cover the bottom of a 10-inch wide or other wide heavy pot with a lid, such as a Dutch oven. (I used a 10-inch enameled cast iron Dutch oven.) Line the pan with the parchment round.
Add 2 tablespoons of butter to the pot and melt over medium-low heat, then remove from the heat and stir in the turmeric and 1/4 teaspoon salt.
Arrange the potatoes, overlapping, on the bottom of the pan.
Add the rice and 1/4 teaspoons salt to the bowl with the saffron water and gently stir to combine.
Spoon the rice on top of the sliced potatoes (do not press or pack down). Using a fork, gently spread the rice in an even layer.
Cook, uncovered, over medium or medium-low heat, until the mixture is fragrant, about 7 to 10 minutes. (I cooked it for 10 minutes over medium heat but would reduce the time to 7 minutes next time- possibly over medium-low heat.)
Wrap a clean dishcloth or flour sack towel around the lid and tightly cover the pan, folding the cloth over the edges of the lid.
Reduce the lowest possibly setting and cook, undisturbed, until the potatoes are crisp (you can peek by lifting up the mixture at an edge or two with a large serving spoon), 1 1/2 hours to 1 3/4 hours.
Uncover and dot with the remaining 2 tablespoons butter.
Remove the pan from the heat. Invert the dish onto a serving plate, then lift off and discard the parchment paper.
Sprinkle with the parsley, cranberries, and sumac, as desired.
I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
1rotisserie chicken, skin and bones removed, meat shredded
2cupsyogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
2 largegarlic cloves, crushed with a garlic press
3/4tsp coarse salt
freshly squeezedlemon juice from 1/2 lemon, or more, to taste
1/4cuppine nuts or almond slivers, toasted
3 to 4 T chopped parsley and/or mint
olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
extra-virgin olive oil
1large yellow onion, diced (about 1 1/2 cups)
coarse salt and pepper
1 1/2cups arborio or carnaroli rice
pinch of red-pepper flakes
3 largegarlic cloves
1/2cup white wine
2cups diced ripe red tomatoes (and all juices)
3 to 4cups boiling water, chicken or vegetable broth
1/2cup grated pecorino or Parmesan, plus more for serving
2 to 4medium tomatoes, in different colors, sliced
chopped parsley, for garnish
snipped basil, for garnish
Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.