Cheddar Cheese Risotto

cheddar cheese risotto

Nigella Lawson is usually a very good influence to me. Needless to say when I found this recipe on her blog all dinner plans screeched to halt and we had this instead.

Cheddar Cheese Risotto

1 tablespoon Butter
1 tablespoon Olive Oil
1/2 medium White Onion (finely diced)
1 1/2 cups Risotto Rice
1/2 cup white wine
4-6 cups hot Vegetable Stock
1 cup shredded Cheddar Cheese
2 tablespoons chopped Fresh Herbs

In a large saute pan heat the olive oil and butter over medium high heat. Once the butter is melted add the onion and cook until soft and translucent.
Add the risotto rice and stir to coat in the butter and oil. Add the wine and stir until it is absorbed by the rice.
Add the stock about a 1/2 cup at a time to the rice. Once one portion is absorbed by the rice add the next.
Continue until the rice is tender and cooked (About 20 minutes)
Add the cheese and stir gently until combined with the risotto.
Serve with a sprinkling of herbs over the top.

Creamy Cheese Sauce

creamy cheese sauce
Yeah, you want to make some of this pronto! Chips and dips, hot dogs, veggies…My favorite thing to use this on is a steak sandwich!

Creamy Cheese Sauce
1 cup Heavy Cream
2 cups grated Sharp Cheddar Cheese (or Swiss or Jack)
1/4 teaspoon Cayenne Pepper
Just a pinch of Salt and Pepper

Bring cream just to a boil and then add the cheese (off the heat) a small amount at a time, whisking constantly.
When all the cheese is incorporated add the the cayenne pepper.
If the mixture seems too thick, add more warmed cream a little at a time until you’ve reached your desired consistency.

Naan Bread

naan 2014

I’ve made many naan recipes over the years, trying to achieve that seemingly elusive balance of chewy fluffy texture and buttery golden exterior. My friends, I’m pleased to share, I’ve found the “Goldilocks” version! The connoisseurs at my house agree.

Naan Bread
via Half Baked Harvest

4 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Sugar
1/4 cup hot Tap Water (about 105 degrees)
3/4 teaspoon Active Dry Yeast
3/4 cup warm Milk
1 cup Plain Greek Yogurt
5 tablespoons Melted Butter (for brushing)

Into the bowl of a stand mixer add the flour, baking powder, baking soda and salt.

In a large bowl or measuring cup, dissolve the sugar in the warm water, then add the yeast and stir. Allow to sit and proof for about 5 minutes, or until the yeast is foamy.

When the yeast is ready add the warm milk and yogurt to the yeast mixture and stir gently.

Fit your stand mixer with the paddle attachment and turn on to low.

Add the milk/yogurt/yeast mixture to the flour mixture and mix on low-speed until it just comes together into a sticky mass.
Tip the sticky dough onto a floured board and knead until you have a somewhat smooth, soft ball. It’s okay if it’s still a little sticky.

Place dough into a bowl and cover with a damp cloth. Set in a warm spot and allow it to rise for an hour. You can also let it rise overnight in the fridge.

When you’re ready to make the naan, punch down the dough and slice it into 8 equal portions. Dust with flour then roll out each portion into a rough oval about 6 inches long and brush both sides with melted butter. Sprinkle on a little salt.

Heat a cast iron or non stick skillet with a lid over medium high heat. Add the naan dough to the pan one at a time and cover with the lid. Cook for 1-2 minutes on each side.

Keep warm wrapped in foil in a 200 degree oven until ready to eat.
I served mine with Chicken Tikka Masala.

Meet Rachel Khoo

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Recently I’ve been watching Rachel Khoo on Cooking Channel in the U.S. They’ve been replaying her BBC Two show The Little Paris Kitchen.

I love her recipes and her teeny tiny Paris kitchen! Last night I made her Chicken Dumpling Soup. Yum!
I’ll be delivering the left over to an ailing family member later today.

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Her cookbook is due out in February!