Recipes for college cooks who are more Top Chef than Top Ramen
Published: August 25, 2011
3 tablespoons olive oil
1 cup arborio rice (must be arborio)
3 cups chicken stock (or vegetable stock, if preferred)
1 small lemon
1 teaspoon salt (or more: see recipe)
1/4 cup fresh basil (optional)
1/2 cup shaved Parmesan (real, not that dust in the green can)
First, prepare the artichoke hearts: Cut off the solid bottom from the leaves. Rinse the leaves well in the strainer, separating them with your fingers under cold running water. While they drain, slice the bottoms into smaller pieces (halves or quarters are fine). Dump the drained leaves into a dry bowl, rinse the artichoke bottoms in the strainer, and leave them to drain.
Chop the onion finely into pieces about the size of a pencil eraser. (You could chop the onions a few hours earlier and keep them in the fridge if you don’t want to cry in front of your date.) Mix the onions and the olive oil in the glass dish and microwave uncovered for three minutes. Without removing the dish from oven, pour in the rice from your measuring cup. Reach in with the spoonula and mix the rice with the onions and olive oil. Cook for another three minutes.
Pour in the broth and stir. Cook for 12 minutes. Stir in all of the artichokes and cook for six more minutes.
Cut the lemon in half and squeeze the juice through the strainer into the measuring cup. Rinse, dry and slice the basil leaves, if you’re using it. (Fresh basil is expensive, but it will add another layer of flavor and a nice pop of green to an essentially beige dish.) Wait for the ding, then stir in the lemon juice and basil; cook two more minutes.
Using oven mitts, remove from oven and set on a hot pad. Taste and stir in a teaspoon of salt, or more if there’s no salt in the broth: check the label.
Stir in the Parmesan. Let rest for five minutes.
Snip a few leaves of basil over the top and serve.
(recipe adapted from Barbara Kafka’s Microwave Gourmet)
Malted Milk Panna Cotta
Panna cotta is a chilled, creamy dessert with the richness of gelato and the jiggle of Jell-O. If you follow food trends, you know that “cereal milk,” popularized by New York’s Momofuku Milk Bar, is the latest cool-kid flavor, but without an oven, it will be tough for you to recreate that toasted-and-infused depth. Luckily, malted milk and brown sugar (easily found at the supermarket) give the same effect. Or just use the leftover milk from your morning cereal … cooking is all about experimentation, right?
Makes four desserts
Equipment: both glass measuring cups, measuring spoons, mixing bowl, spoonula, ramekins
2 cups heavy cream
1/4 cup sugar
6 tablespoons malted milk powder
2 tablespoons light brown sugar
1 packet powdered gelatin
4 tablespoons cold water (in mixing bowl)
butterscotch sauce for ice cream
malted milk balls
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