Have Your Ever Tried to Recreate Dish

Have you ever tried to recreate a dish grandma made? Maybe you have tried making it but you just can't seem to get it just right or even make it taste exactly like grandma's? I don't know but everyone loves turning to the comfort food of home.

Comfort food comes from many places and in a lot different flavors from it's cultural orientation. In the Midwest, comfort food comes by in the essence of gravy, mashed potatoes, pork, or even a thick juicy steak hot off the grill smothered in mushrooms and onions. Down south by New Orleans it comes in the form of Creole shrimp, saffron rice, or even spicy jambalaya. What happens when you take two styles of comfort food and combine them? You get spicy Cajun pot roast!

Here's the recipe.

Spicy Cajun Pot roast

• 4lbs- boneless chuck roast
• 2- white onions (1/4 inch thick cut in 1/2 moon shapes)
• 2- green peppers (1/4 inch thick cut in 1/2 moon shapes)
• 2- jalapeños (minced)
• 3- cloves garlic (minced)
• 2- caribe peppers (minced)
• 16- baby red potatoes (cut into fourths)
• 2c- beef stock
• 2c- cajun or creole seasoning
• 1c- slurry (corn starch and water mixed together)

Pre heat oven to 300 degrees. Rub the chuck roast down with Cajun or Creole seasoning well, massaging it for about 5 minutes working in the meat. Then let stand for 1 minute. In an oven safe Dutch oven pot or a 4 to 5 quart sauce pot sear the roast well on all sides, making sure to lock in all the great cajun flavor. Add your peppers, onions, potatoes, and beef stock to deglaze the pan and release the flavors from the bottom of the pot. Cover the pot and slide into oven. Bake at 300 degrees for 3-5 hours or until the roast and vegetables are fork tender.
Remove from oven and place roast onto serving platter to rest for about 10 minutes. Strain out vegetables and place around roast while preserve liquid on stove top. Bring liquid up to a simmer. Once simmer whisk in your slurry to thicken the liquid. It should start to take on a gravy consistency. At this point you can add more Cajun or just salt and pepper to the gravy to spice it up. Just before service, ladle Cajun gravy over roast.

Enjoy!

The Delicious Italian Rice Dish Risotto

I'm sure we are all familiar of the rice dish risotto. It's Italian and carrying culinary Italian cuisine name means it is one of the most fabulous Italian dishes.

If you use a short grain variety like Arborio rice when making your risotto, then you making a perfect risotto. Arborio is the most popularly used short-grain rice variety that Italians love for their risottos. This rice has the capacity to absorb large amounts of liquid while keeping its shape. The starchy rice when combined with the stock during cooking creates a fantastic soupy sauce giving risotto its smooth, velvety and creamy appearance.

Risotto is made by sautéing rice in oil or butter, onion and garlic then adding ladles of hot stock at a time while constantly stirring, until the rice absorbs the stock. This process is called toasting the rice which is important so the rice can absorb liquid more quickly. It usually takes about 20 to 25 minutes to cook a risotto from all the constant adding of stock and stirring, without producing a mushy rice dish.

Traditional risotto has only around 6 basic ingredients. Along with its basic ingredients oil, onion starchy rice, hot stock and cheese, a risotto can be made using many kinds of vegetables and legumes, meat, poultry, seafood, fish and any type of wine and cheese. You can even include berries or any fruit of your taste.

Here is one of the most famous Italian Risotto recipe that you could try for dinner: It's called Milanese Risotto.

Ingredients:
(serves 4)

• 1 litre salt-reduced chicken stock
• Pinch saffron threads
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2cups arborio rice
• 1/2 cup dry white wine
• 1 cup frozen peas
• 1/3 cup finely grated parmesan cheese
• 20g butter, chopped
• Finely grated parmesan cheese, to serve

Procedure:

Place stock and saffron in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Heat oil in a large cast iron pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 to 2 minutes or until wine is reduced by half.

Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy, adding peas to rice mixture with final 1/3 cup stock.

Cook for 5 minutes or until peas are heated through. Remove from heat. Stir in cheese and butter. Season with salt and pepper. Serve topped with cheese.

Enjoy!

One Dish Dinners Made Easy

One dish dinners are the most ideal solution to weekday meals when time is at a premium. If you're a beginner, you will find these meals a boon, while those with simple dinner notions will appreciate the fact that not too many work is required by way of utensils and cookware.

Find these recipes that you can make from your fresh or frozen as well as storecupboard ingredients and leftovers. This is a made-in-minutes main course with vegetarians in view.


Pasta Twists with Mushrooms and Tomatoes

Ingredients

- 2 cups dried whole-wheat pasta spirals
- 2 tsps olive oil
- 4 tbsps corn oil
- 1 onion
- 21/2 cup mushrooms
- 4 large tomatoes
- 31/2 ounces process cheese slices
- 4 tbsps minced fresh parsley
- salt
- freshly ground black pepper
- 1/2 cup heavy cream

Procedure

Grease a fairly deep casserole. Preheat oven to 400F.
Bring a large saucepan of lightly salted water to a boil. Add the pasta and olive oil and cook for about 10 minutes or until just tender. Drain pasta. Set aside.

Chop onion. Wipe mushrooms and slice thinly.

Heat half the corn oil in a large skillet. Add onion and saute' for 5 minutes or until softened or pale gold. Stir in rest of corn oil. Add mushrooms and saute' for 3 minutes more.

Cut a small cross in each tomato. Put into a heatproof bowl. Cover with boiling water.
Let stand for 1 minute. Rinse under cold water. When cool enough to handle, slip off skins. Slice tomatoes.

Layer prepared dish with pasta, sauteed onions and mushrooms, sliced tomatoes, half the cheese and half the parsley, sprinkling salt and pepper between the layers.

Trickle in the cream, top with remaining cheese slices and bake uncovered for 20 minutes. Garnish with rest of parsley and serve at once.

For non-vegetarian, serve with broiled bacon or sausages.

The Healthy Terracotta Cooking

Terra Cotta is a clay pot. Knowing that wet clay is a porous material, a slow evaporation of steam from within the pores of the clay happens when the pot is saturated with water and put into the oven. This allows the food to produce its most natural juices that cannot escape during the cooking process. As soon as the pot becomes dry, your food is cooked.

Because wet clay does not become as hot as metal once put into fire, it is important to cook at higher temperature (450F instead of the usual 350F). The manufacturers of clay pots recommend to always put the pot in a cold oven.

The benefits of Cooking with Clay Cookware are understood by many cultures from around the globe. But Italian made Piral terracotta cookware with its easy clean glass-like cooking surface is easily the most versatile and beautiful.

Clay Pot Cookware carry Elegance

Clay Pot Cookware Today Comes in Attractive Colors

Now, more than ever, a large section of society seems to be embroiled in the issues of healthy eating. While the fast food industry reels from a salvo of criticism, mainly from the health and medical professions, an old-fashioned cooking method is quietly but steadily gaining in popularity.