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The Amazing Rice: Wild Rice and Goat Cheese Stuffing

partysugar — Thu, 06 Nov 2008 10:15:45 -0800

During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more.

Wild Rice and Goat Cheese Stuffing
From Bobby Flay

Ingredients

1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Directions

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.

Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.

Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.

Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

Serves 8.

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The Amazing Rice: Chicken Rice Salad

partysugar — Thu, 30 Oct 2008 10:15:54 -0700

Rice isn't just for dinner; the staple grain also makes a delicious lunch salad. In this healthy recipe the rice is mixed with roasted chicken and nuts. A fresh cranberry vinaigrette brightens up the flavor of the dish. Although this salad takes time, it makes a huge batch. Put it together while you cook Sunday dinner and the entire family can eat it for lunch during the week. It's a versatile recipe that's easily adaptable to your needs. Don't like hazelnuts? Stir in almonds. The day after Thanksgiving it would be an excellent way to use leftover turkey and cranberry sauce. To look at the recipe, read more.

Chicken and Rice Salad With Cranberry Vinaigrette
From Food and Wine

Ingredients

1/4 cup hazelnuts
1/4 cup fresh cranberries
1/2 cup cranberry juice cocktail
1 tablespoon honey
1 teaspoon red wine vinegar
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 4-ounce skinless, boneless chicken breast halves
2 medium oranges
2 cups cooked rice
4 scallions, thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup dried cranberries

Directions

Preheat the oven to 350°.
In a pie plate, toast the hazelnuts for 12 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and let cool completely, then rub the nuts together in the towel to remove the skins. Coarsely chop the hazelnuts.

Increase the oven temperature to 425°.
In a small saucepan, simmer the fresh cranberries in the cranberry juice until the juice reduces by half, about 5 minutes.

Transfer to a blender and let cool. Add the honey and vinegar, season with salt and pepper and puree. With the machine on, blend in the olive oil.
Season the chicken breasts with salt and pepper and roast on a baking sheet for 10 minutes. Turn and roast for 10 minutes longer, or until just cooked through.

Let cool, then pull the meat into shreds and transfer to a large bowl.
Peel the oranges with a sharp knife; be sure to remove all the white pith. Working over a bowl, cut in between the membranes to release the sections. Dice the sections and add to the chicken. Reserve the juice for another use.
Add the rice, scallions, parsley, dried cranberries and vinaigrette to the chicken and toss.

Mound the salad on plates, sprinkle with the hazelnuts and serve.

Serves 4.

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The Amazing Rice: Parmesan Crab Risotto

partysugar — Thu, 16 Oct 2008 10:15:35 -0700

With the holidays around the corner, its a good time to start bookmarking elegant and delicious recipes. A simple but stunning parmesan crab risotto is the perfect starter for an intimate dinner party. Or, pair it with a crisp green salad for a great luncheon menu. Risotto requires that you stand over the stove for 20 minutes so invite everyone into the kitchen. Use fresh-cracked crab meat for a rich, luxurious-tasting risotto. The recipe is quite basic, so feel free to get creative. Onions instead of shallots, parsley in place of sage, or sautéed mushrooms for a vegetarian version. To look at how I made it, read more.

Parmesan Crab Risotto
From Martha Stewart and Sunset

Ingredients

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
3/4 pound shelled cooked Dungeness crab
1 tablespoon minced fresh sage leaves
Salt, freshly ground pepper

Directions

Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat.
Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
Remove from heat. Stir in butter, Parmesan cheese, crab meat and sage; season with salt and pepper.
Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Serves 4.

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The Amazing Rice: Cilantro-Lime Rice

partysugar — Thu, 09 Oct 2008 10:15:52 -0700

In many cases, white rice is served alongside a saucy dish. When this happens, the rice is normally overlooked. However, white rice doesn't have to be boring, it can be delicious! Especially if you jazz it up with a simple stir-in of cilantro and lime juice. This recipe is incredibly easy - almost as uncomplicated as making white rice. Cilantro, garlic, and lime juice is blended with olive oil before being mixed into the cooked rice. If you don't like cilantro, get creative, white rice would be divine with a basil-lemon or parsley-orange oil folded in. To learn the technique, read more.

Cilantro-Lime Rice
From Everyday Food

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil.
Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Meanwhile, in a blender*, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Serves 4.

*I used a food processor instead of a blender.

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The Amazing Rice: Rice, Chorizo, Shrimp Stuffed Poblanos

partysugar — Thu, 02 Oct 2008 10:15:06 -0700

My rice journey continues with these scrumptious stuffed poblanos. I had chorizo in my fridge, so when I stumbled across this recipe I knew I had to make it. The chorizo is cooked with spicy and sweet peppers making for a flavorful rice base. Shrimp is stirred in at the last minute adding a surf-and-turf layer to the dish. Although the recipe doesn't call for it, I mixed a couple of tablespoons of cheese in with the rice before stuffing the peppers. The final stuffed pepper is a meal in itself that would be delicious at a Mexican fiesta. To see how I made it, read more.

Rice, Chorizo, Shrimp Stuffed Poblanos
From From Guy Fieri

Ingredients

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
6 large, fresh poblano chiles (also known as pasilla peppers)
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded

Directions

In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
Add peppers, jalapeno, onions and garlic. Cook until translucent about 8-10 minutes.

Add the rice and Stir, cooking until all the grains of the rice are coated with oil.
Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Meanwhile preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp.
Stuff chiles with 1/6 of the rice mixture.

Place all the chiles on baking sheet and place into oven for 10 minutes.
Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Makes 6 stuffed peppers.*

*Since I was cooking for myself, I halved the recipe. However there was enough rice mixture to stuff 4 peppers.

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The Amazing Rice: Indian Rice With Red Lentils

partysugar — Thu, 25 Sep 2008 10:30:43 -0700

Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and read more.

Indian Rice and Lentils with Raita
From Food and Wine

Ingredients

3 tablespoons vegetable oil
2 medium onions, thinly sliced
5 whole black peppercorns
5 cardamom pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine rice or other long-grain rice, rinsed
1 cup red lentils, rinsed
3 1/2 cups hot water
Kosher salt
1 medium cucumber-peeled, seeded and thinly sliced
1 cup plain, nonfat Greek yogurt
2 jalapeños, seeded and very finely chopped
1 small garlic clove, very finely chopped
Freshly ground pepper

Directions

In a medium saucepan, heat the vegetable oil. Add the sliced onions and cook them over high heat, stirring occasionally, until they are golden brown, about 10 minutes. Transfer half of the onions to a plate.

Add the peppercorns, cardamom, cloves, chiles and cinnamon stick to the onions in the saucepan and cook over moderately high heat for 1 minute, stirring.
Stir in the rice, lentils, water and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes, until the water is absorbed and the rice and lentils are tender.

Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapeños and garlic and season with salt and pepper.

Gently fluff the rice and lentils with a fork and discard the whole spices. Transfer the rice to a platter, garnish with the reserved onions and serve with the cucumber raita.

Serves 4.

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David Chang on Slow Food (and Fast Food)

YumSugar — Wed, 03 Sep 2008 03:00:08 -0700

On hand at this weekend's Slow Food Nation was Momofuku chef David Chang, whose self-described "vaguely Asian" New York restaurants have catapulted him to celebrity status in the past several years. In a guest appearance at the festival's Green Kitchen, Chang showed the audience Momofuku's twist on caprese salad. As he was prepping for his demonstration, he was kind enough to talk to me about slow food, fast food (Chipotle and In-N-Out are his favorites), future plans, and his latest infatuation. To read what he had to say, read more.

YumSugar: Why did you get involved with Slow Food Nation?
DC: Alice [Waters] asked me to be a part of it. I've gotten to know a lot of work that she does outside of Chez Panisse. I'm not affiliated [with Slow Food] . . . but they're trying to preserve certain traditions. At the very least, it's a really amazing opportunity for people to try new things.

YS: What do you think of those who see Slow Food as an expensive cause for food snobs?
DC: I understand both points. They’re not trying to hurt people. They just want to share. It's a byproduct of American culture - the fact that we don’t have a food culture - to enjoy food is to be elitist. To not eat fast food means that you’re in a different income bracket.

YS: Where will you dine while you're in town?
DC: I'm going to eat at Michael Mina and Quince. I want to check out Daniel Patterson's restaurant [Coi]. My good friend Ed Carew opened up the Cottage Eatery with his wife in Tiburon. Tonight I'm going to go to A16. Tomorrow we're going to Chris Cosentino's restaurant [Incanto], and then we're going to Napa. I always like Bouchon, and I'd love to check out Jeremy [Fox]'s new restaurant Ubuntu.

YS: What do you consider to be your greatest culinary accomplishment?
DC: I don’t know. Honestly, [the fame], it's absurd and comedic. I’m just that dude!

YS: Where do you eat when you're not working?
DC: I love wd-50 and Peasant. I love to go to Per Se, and Hearth is a great restaurant. I love all the Grand Sichuans and Oriental Garden.

YS: What's next for you? There's been lots of speculation.
DC: Maybe trying to unravel all of this? We’re doing lunch for Ko, renovating Ssäm Bar, and redoing the menu at Noodle Bar. We’re doing an expansion of soft-serve, bakery, and dessert at the Ssäm Bar. That's a lot. So while there’s all this talk about future projects, that’s certainly flattering, but we’re just trying to keep it running.

YS: I hear you want to start an Edible Schoolyard in New York, Alice Waters-style.
DC: I would love to. That would be really great.

YS: Noodles or rice?
DC: Rice. Right now I’m infatuated with rice. As much as I love noodles, it’s the year of the rice for me, for all of the [Momofuku] restaurants. Nobody knows anything about rice. Think about Vietnamese cuisine. How the hell do you make rice with no technology? It’s pretty impressive.

YS: Top Chef or Iron Chef?
DC: Neither. I’d like Iron Chef more if Alex Lee never lost. Alex Lee may be the greatest chef America never knew about - maybe the greatest chef America ever produced - and he lost, which is a bunch of bulls**t. Top Chef is great. I used to watch it, but once you start seeing people that you know on TV, the contestants, it's like watching a train wreck. I don’t want to watch it.

YS: Tokyo or Paris?
DC: F**k, that's hard. I'm gonna say Paris.

YS: Truffles or foie gras?
DC: What kind of truffles? We'll go with truffles - no, both. I want to have my cake and eat it too.

YS: Amuse-bouche or dessert?
DC: Amuse.

YS: Chinese takeout or pizza delivery?
DC: I love both! Chinese takeout.

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For The Love Of Ice Cream Roundup

YumSugar — Tue, 31 Jul 2007 07:01:38 -0700

Well everyone, it looks like we do indeed all scream for ice scream! I am so impressed, when I asked you all to submit your own ice cream post, I was not expecting such a great turnout - there were 26 entries! They ranged from adult ice cream sodas to watermelon bombs and everything in between. One of my personal favorites even has a video to accompany it.

Entries #1 & #2
Our first two entries come from TeamSugar members beamer1 and crispet1. For this challenge they've put their minds together and have come up with a mango frappe and a scoop of mango ice cream with sticky rice. They both sound amazing, I'm not sure which one I would choose!

Entries #3 & 4
TeamSugar member sumnboutme wants to make sure we know about Jeni's Splendid Ice Cream with flavors like Thai Chili, Salty Caramel and Goat Cheese with Balsamic Cherries, how can you go wrong?! Sumnboutme also wants to make sure we check out her recipe for a Lemon Fog Martini - vodka, triple sec, lemon sorbet, sign me up!

Entry #5
The next entry comes from Curious Alice. She has a whole batch of ice cream tips including, great definitions, how to make your own ice cream, and a review of several machines.

Entry #6
Pam of Project Foodie reminds us all that no matter where you are in life, ice cream is always a first love.

Entry #7
J in Walnut Creek has a great story about how when she was a child, she and her pal stole ice cream, dropped it on the floor and ate it anyway. Loved it!

Entry #8
It's as if TS member luvbriere is trying to melt my heart. What could be better than an orange custard ice cream? How about and orange custard that is mixed with chocolate chips and caramel & chocolate swirls.

Entry #9
All the way from Turkey we have Cenk at Cafe Fernando with amazing sounding Gianduja Gelato. Oh and did I mention it was an ice cream sandwich too?

To check out the rest of the spectacular ice cream roundup (and believe me, it's worth it, you guys were awesome), read more

Entry #10
Paula wanted to let us know about the best ginger ice cream ever. It's so good she suggests you eat it naked, as in plain!

Entry #11
Kat from Berkeley based KungFoodie, wrote in to tell us about her Honey Sweet Frozen Peach Yogurt. Anytime yogurt can be described as XXX sounds fab to me!

Entry #12
PartySugar's gonna drool when she sees this dulce de leche & nougat ice cream that Rachel dreamed up.

Entry #13
Mercedes in New York sends us two classic Italian deserts in one with a tiramisu ice cream. Plus, she's got an ice cream project up her sleeve for the month of August!

Entry #14
Anne sends this Irish Coffee Ice Cream Cake all the way from Sweden! The best part? You don't even need an ice cream maker!

Entry #15
My French is a little rusty, but Edith sent in this lovely white chocolate ice cream with dark chocolate chunks proving that great food transcends languages.

Entry #16
Jason of YuzuMura sends this intriguing recip for pistachio saffron kulfi. I can't wait to try it!

Entry #17
My pal Meeta at What's For Lunch, Honey? brings us this show-stopping, beautiful, don't settle for second best cherry semifreddo cake.

Entry #18
Ulrike writes in all the way from Nothern Germany just to share choclate ice cream. If you're not a fan of chocolate, there's always marzipan, honey lavender, tarragon and more!

Entry #19
TeamSugar member mellafe would love to share her favorite drink Cafe Helado. Coffee powder, milk, vanilla ice cream and whipped cream? Yum!

Entry #20
Gabi from The Feast Within has graced us with a spiced Ibarra Mexican chocolate ice cream. Delish!

Entry #21
TeamSugar member radarkitty sends us this great tale about ice cream, baseball and a famous old man.

Entry #22
WildHeavenFarm tempts our palates with something she calls Dirty Monkey Ice Cream. There isn't a photo to accompany it because it was devoured before one could be taken!

Entry #23
Who says ice cream soda has to be for kids? Not davie_k, she suggests adding a shot of vodka to an ice cream soda for a nice grown-up twist.

Entry #24
Why stop at vodka? Our own SweetPeasMom continues the adult ice cream trend with her Pina Colada Smoothie. Ice cream and rum!!! Seriously do I need to say anything else?!

Entry #25
And finally our last entry comes from lickety split who decided to make the beautiful watermelon bombe. Check out the video below:

Entry #26
Update: This one went missing in my inbox, but you guys can not miss out on it. Brooke from Colorado sends us a simple recipe for an amazingly simple, extremly sniful fabulous ice cream cake. I'm going to have to make this one sometime!

Thanks again to everyone who sent in their submissions! If you still haven't had your fill of ice cream, don't forget that we're still creating new ice cream sandwiches each week!

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Charlando Con Ingrid Hoffmann

partysugar — Wed, 05 Sep 2007 09:01:31 -0700

A few weeks ago YumSugar and I were lucky enough to speak with Food Network's newest star, the Latino sensation Ingrid Hoffmann. Born in Colombia and based out of Miami, Hoffmann is the Shakira of the culinary world - she's the first Spanish speaking celebrity chef to make the cross over and currently she has shows on both Food Network and Univision - making her the first person to have shows aired in both English and Spanish.

Like a breath of breezy ocean air, Ingrid is personable, likable, and ready to party. She has a certain flavor and spice that is apparent in both her cooking and her personality. To learn a little bit more about Ingrid and find out what her hectic schedule is like, read more

Party/YumSugar: How did you get into cooking?
Ingrid Hoffmann: I got into cooking when I was little. I would always cook with my mother.

P/YSugar: What is your biggest inspiration?
IH: The love of life. I get inspiration in the oddest places, like looking out the window or seeing a pretty plate. I approach food backwards. I'm very visual, I see the plate first then visualize the theme and the food and textures on top of it.

P/YSugar: What is your favorite theme?
IH: I rummage around the house and convert stuff I find into something else to be a part of the table. Anything to do with the beach. I've done a lot of catering and events and many of my ideas come from these weddings and parties I've done. I'm always thinking.

P/YSugar: What trends are emerging in the culinary world?
IH: It's a very interesting concept for someone to have two shows in two different markets like I do. Nuevo Latino, modern Latin food is a huge emerging trend. I love playing with dishes my grandmother would make and use real authentic ingredients to make something new and modern. Rum and fruit are very important to the Nuevo Andina, a huge movement that is taking place in Peru now. All these classically trained Peruvian chefs have returned home to combine the indigenous ingredients with the modern techniques to create a new type of cuisine.

P/YSugar: What are you hoping to teach to American people?
IH: People in America think that Latin food is Mexican food and I want to teach them that it goes above and beyond this. Each region of Latin and Southern America has its own type of cuisine. Mainstream America is not used to my type of food. It's a whole new thing - I add a lot of coconut, raisins, lime, and cilantro to dishes. I love fusing Asian flavors with Latin flavors. I love making ceviches. I use quinoa. Latin America is influenced by China and Europe, and that is reflected in our cuisine.

P/YSugar: What's your filming schedule like?
IH: I film in two-three month blocks on sets. The Food Network built me one here. Right now I'm in pre-production for my Latin show on Univision and I just finished shooting for the Food Network. When I'm shooting, I'm up every morning at 4:30 or 5 for make up because it takes 2 hours to get ready. I just got back from an amazing wine festival in Puerto Rico where I did some appearances for my Latin show. I'm very busy because I have to do this, the press on both sides.

P/YSugar: Do you cook at home?
IH: Yeah, absolutely! I always try to eat healthy.

P/YSugar: What's in your fridge?
IH: Always yogurt, milk, butter, herbs - I have a cilantro pot on my terrace - parsley, rosemary. I use a lot of woshy [worcestershire] sauce, avocado, tortillas, and arepas which are a type of Colombian tortilla.
P/YSugar: What's your advice to the everyday hostess?
IH: Pick smart menus. People like to do fancy stuff when they invite guests over, often choosing dishes they don't know how to make. Choose yummy things that you are not going to stress over. Make things three days ahead, two days ahead. Plan really well. Buy the ice and stock the bar five days before. Set the table three days before. Get as much as you can done before the day of the party.

P/YSugar: A successful party is...
IH: Picking a light and make ahead menu.

P/YSugar: What did you eat for lunch today?
IH: A churasco steak with jicama and watercress, radishes and arugula with olive oil and lime.

P/YSugar: How is it on Food Network vs Univision?
IH: It was a dream come true to be on Food Network. It's a challenge to do food that the general American public can relate to that wont upset the Latin population with my portrayal of their cultural cuisine. How do I keep everyone happy? Each has been amazing to me.

P/YSugar: What is your guilty pleasure food?
IH: Anything with starch in it. Rice.

P/YSugar: How has life changed since your show aired on Food Network?
IH: I'm doing lots more press. Life has gotten busier. I'm learning what is relevant to one market that is not relevant to another. Americans want things to be easy and Hispanics are much more price conscious of the menu. It's very interesting noting the difference between the two markets.

P/YSugar: What's next for you?
IH: Multiple shows. Obviously a dream would be to have a travel show But right now I just want this one to be a success.

Have you seen Ingrid's show, Simply Delicioso on Food Network? Now that you know a little bit more about her, what do you think??

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52 Weeks of Baking: Goatbread Cookies

YumSugar — Thu, 29 Mar 2007 08:58:11 -0700

Toot! Toot!
That, my friends, is the sound of me tooting my own horn. A few weeks ago I bought some of the amazing goat butter from the folks at Meyenberg and loved it so much that I wanted to use it for everything. I had eaten it on toast, over pasta and on crackers, but at some point I decided, actually make that knew that I had to make shortbread cookies with it. Nevermind the fact that I had never actually made shortbread cookies, nor actually even liked them that much, neither of those things were going to stop me - I was going to make goatbread cookies (aka shortbread cookies made with goat butter)! To see how they turned out (toot! toot! I freaking loved them) and see the recipe that I more-or-less concocted on my own, read more

Once I decided I was going to make the goatbread cookies (that name sounded best to me), I started pouring through a bunch of cookbooks in order to check out their shortbread cookie recipes. I knew that the goat butter would lend a savory quality, so I knew that I shouldn't add anything like vanilla extract and I didn't want the sugar's sweetness to over-power the goat flavor either. Ultimately I ended up taking a piece from that one (rice flour from Test Kitchen), a piece from this one (temp from Bon Appetit) and just winging it the rest of the way. The bf was worried that all the amazing goat butter was going to be wasted, and to be honest, so was I. However the end result turned out fantastic - although I think that's just a testament to how fantastic the goat butter is. The goatbread cookie was crumbly, but cohesive, had a bit of a sweetness to it, and a nice goaty aftertaste. The recipe is far from perfect, but it's definitely a good launching point. I definitely cannot wait to try more goat butter creations.

Goatbread Cookies
From YumSugar

6 oz (1 1/2 sticks) goat butter (cut into 1" cubes)
1/4 cup sugar
1/2 tsp salt
1/3 cup rice flour
1 cup all-purpose flour

Preheat oven to 300F. Move oven rack to top 1/3 of the oven.
In large bowl, or stand mixer, whisk salt and sugar together.
Add butter, mix well. I mixed in stand mixer on medium until butter was completely blended and creamy (about 2 minutes via mixer). Note: this can be done by hand also.
Sift flour together.
Slowly (on low speed if using mixer) add flours to butter mixture. I added 1/3 at a time. Scrape sides with spatula as needed.
When flour is fully incoporated you will be left with a sand-textured mixture. Try and form a ball with your hands. If the dough is not holding together, add a few drops of water (I added about 1 tbsp). Do not add too much water. The final result should be barely cohesive.
In a 9" cake pan, lined with parchment paper or well-greased, place dough and spread out as evenly as possible.
Take another 9" cake pan (you may want to grease the bottom) and place it on top of the dough. Apply even pressure to form the dough into an even-sized disk.
Remove dough from pan and place onto baking pan lined with parchment or silpat.
Using a knife and fork, score & design shortbread (I definitely needed some help in this department).
Bake for 50-60 minutes, until edges are lightly browned and top is even golden color.

Remove from oven and let sit on pan for about 10 minutes. Cut into wedges. Note: It is extremely important to cut into wedges before it cools completely. If you wait until it cools, it will crumble.
Serve and savor!

Note: Next time I will completely skip the pan part and try my best with creating an even square by hand. Until I get really concerned with presentation (gotta master flavor first!), I think it was more of an unnecessary mess. However, if you skip this step, make sure that your goatbread has an even thickness - this way you'll ensure even baking throughout.

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