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Post by ۞Quaalude™۞ on Jul 2, 2007 21:37:32 GMT -5
FoodTalk with the Kelly Twins, one of Saint Louis' premiere cooking shows! The Twins, Margaret and Bridget, bring you local cooking celebrities every week, as well as their own unique recipes. Got a cooking question? They're always ready to help! Time Slot for "Food Talk": "Food Talk with The Kelly Twins" broadcasts from 5 to 6 p.m., live, every Saturday. Our radio show plays both on the internet and radio! www.kellytwins.com/aboutRadio.htmlYou can link up to our live streaming audio via : www.KTRS.comOn the radio, tune your dial to KTRS, the big 550 AM in and around Saint Louis, MO, USA. 8-)QC I Have a Signed Photo From These Two .
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Post by ۞Quaalude™۞ on Jul 2, 2007 21:39:26 GMT -5
Recipe By :Kelly Twins Serves : 6 2 tablesthingys unsalted butter salt -- to taste 1/2 cup yellow onion -- small dice 2 cups Arborio or Carnaroli rice -- may also use Baldo or other starchy rice appropriate for risotto 1 cup dry white wine 5 cups stock -- or water. Better to use water than a second rate stock. 1/4 cup Parmesan cheese -- Reggiano-Parmesan, the king of cheeses, is my preference here, and worth the extra buck. In a heavy bottomed 4-quart saucepan, saute the onions with a little salt over medium heat until translucent, 5-8 minutes. Do not brown. Add rice and stir to coat evenly with the butter. Pay attention here--don't answer the phone or walk away. Once the rice is warm and coated, add wine and stir until it is mostly absorbed. Add 1 1/2-2 cups stock. Adjust to an easy simmer. Stir occasionally until most of the liquid is absorbed. Add liquid in half to one cup increments with a pinch of salt as each round is absorbed but before the rice becomes dry. When you have added a total of four cups, start watching for doneness which will be when the grains are tender-not mushy- but smooth on the outside. They become a bit ridgy on the outside if you've added too much liquid. Better to stop early than overdo it. The rice, like most things in the kitchen will continue to cook once removed from the heat and therefore absorb liquid. When you're about there, stir in the final shot of stock along with the parmesan and remove from heat. It should be loose and creamy. Adjust salt and serve. Per serving: 81 Calories (kcal); 5g Total Fat; (77% calories from fat); 2g Protein; 2g Carbohydrate; 13mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas: **The basic recipe can go in a thousand directions with addition of anything from mushrooms and peas to using red wine for serving with beef or lamb.. You can also finish with other grains which have been cooked separately. Add greens, squash, fresh beans, seafood... Serve as a meatless entree, but always make extra to make leftovers into cakes which can only be done after it has been refrigerated. I Love This Stuff. QC
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Post by ۞Quaalude™۞ on Jul 2, 2007 21:44:21 GMT -5
1 Pound Eggplant -- small to medium see note 1/4 cup seasoned flour 2 tablesthingys dijon mustard 1 cup soy milk 2 cups cornmeal 1 tablesthingy paprika 2 teasthingys poultry seasoning 2 teasthingys granulated garlic sea salt and fresh ground black pepper 4 tablesthingys olive oil Wash eggplant and if the skin seems to be tough then peel. Slice into 1/2' rounds. Sprinkle with salt and lay between layers of paper towels to absorb moisture. Whisk together the milk and dijon, set aside. Blend well the cornmeal and seasoning. Place seasoned flour in a bowl and dredge the eggplant portions, pat off excess. Using two dinner forks dip into the liquid and coat well . Remove into the seasoned cornmeal. Coat and place on a plate or sheet tray. In a skillet heat oil until hot, carefully place in the eggplant portions. Allow to brown then turn over and also brown this side. Cook through and serve hot. Set aside and keep warm. Good Stuff QC
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