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Arancini
----- Original Message -----
From: Frank
To: phaedrus
Sent: Wednesday, July 11, 2001 10:27 PM
Subject: Arancini
I have just returned from a trip to Sicily and would love
to have a recipe for the Arancini which are found throughout
Sicily. Thank you in advance for your assistance.
Frank
Hi Frank,
Since I'm sure you want a recipe that's as close to what you had in Sicily as possible, I concentrated on authentic Sicilian recipes.
There are a lot of recipes around for arancini, but many of them are "Americanized". By that I mean that some of the ingredients and
cooking processes have been changed for convenience' sake. That may seem practical, but it can also change the final product into
something that only partly resembles the original dish. As a recipe becomes Americanized, Arborio rice becomes ordinary rice and then
instant rice. Pecorino cheese becomes romano cheese and then mozzarella. Marinara sauce becomes ordinary spaghetti sauce and then pizza
sauce in a jar. Soon you have recipes that are called "arancini", but that taste like something from the supermarket frozen microwave
dish selection. Below are two arancini recipes. The first is the most traditional. Also, the About.com Italian food guide has an excellent
article on arancini, with several recipes. The url is:
https://italianfood.about.com/library/weekly/aa101598.htm
Phaed
Sicilian Arancini
makes 12 Arancini
Pronounced "ah-ron-chee-nee", this word translates literally
into "little oranges" because of the way these golden-fried
rice balls appear. They are a favorite Sicilian street food,
eaten out-of-hand at rosticerrie. They are also a favorite at
the dinner table accompanied by a large salad. They are usually
eaten warm as opposed to hot, and the filling, for the most part,
is chopped pork and onions, or chopped chicken and peas cooked in
tomato sauce. Often you will find them loaded with soft Mozzarella
cheese in the middle.
Ingredients:
1 quart water or HomeMade Chicken Broth
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1/2 teaspoon saffron threads, finely chopped,
or 1/8 teaspoon ground saffron
2 cups arborio or Vialone rice
2-1/2 cups Marinara Sauce
1/2 cup grated pecorino cheese
8 ounces uncooked chicken meat, boned,
or the same amount pork, or 8 oz both
Lard for browning meat, q.b.
1 medium yellow onion, finely chopped
1/2 cup fresh or frozen tiny peas
4 large eggs
1-1/2 cups plain, fine bread crumbs (you'll have lots left over)
3 cups olive oil
Optional: use Mozzarella, Teleme, or Monterey Jack cheese instead
of the chicken mixture as a stuffing. Allow about 1/2 ounce per
rice ball. Make the arancini as directed below.
Place the water or chicken broth, salt, pepper, and saffron in a
medium-sized saucepan with a lid, bring it to a boil over high heat,
and then lower the heat. Add the rice all at once, and stir for a moment.
Replace the lid on the pan, and simmer rice for about 16 minutes,
or until it is tender but al dente. The liquid should be thoroughly
absorbed. If you find it is not, continue to cook the rice over medium
heat with the lid off until the rice is sticky but not wet. When the
rice is done, remove it from the heat, and add the tomato sauce and the
grated cheese, and mix it well. Set it aside in the pan to cool for
about 2 hours. (You may refrigerate it, well covered, after 2 hours
if you wish, and continue the rest of the recipe the next day.)
To Prepare The Meat Filling:
Cut the meat into large chunks, and in a frying pan brown them in
some olive oil or lard over medium heat. When the meat is brown,
add the onion, and gently brown that also, but do not make it too dark.
Add 1 cup of marinara sauce, and cook the mixtire slowly for about an
hour. Add fresh or frozen peas and cook it for 5 minutes longer.
Remove the meat from the sauce with a slotted spoon, let it cool until
you can just handle it, and using your fingers and perhaps a fork,
shred all the meat into fairly small pieces. Return the meat to the pan.
When the rice and tomato mixture is cool, add 2 of the eggs, and mix
well. Take about one twelfth of the mixture, and pat it out on the palm
of one hand so that it looks like a thick crepe. Place about
2 tablespoonfuls of the meat mixture into the center of the rice crepe,
and gently close your hand so that you envelop the meat. Do the same
thing if you are using the optional cheese. Shape the mass into a
rounded ball using both hands, gently circulating one against the other.
Lay the finished ball on a cookie sheet or on a large piece of wax paper,
and continue until you have used up all of the ingredients.
To Fry The Arancini
Beat two eggs lightly in a low-sided dish. Spread the bread crumbs in
a low-sided dish. Roll the arancini in the egg mixture, and then roll
them around in the bread crumbs. As you finish each one, set it on a
cookie sheet or some wax paper.
Heat the oil to about 350deg. F in a deep fryer, put in as many arancini
as will fit comfortably in the pan, and fry them until they are a deep
golden color. Remove them with a slotted spoon, and lay them on absorbent
paper or on a clean kitchen towel. If you have a lot of them, store them
in a warm oven as you make them. Keep the oven door ajar so they will
stay hot but with the air circulating around them.
Arancini can be very successfully frozen after forming them into balls.
------------------------------------------------------------------------
Arancini Sicilian Style
1 cup rice
4 cups boiling water
1/4 lb chopped beef
2 chicken livers
2 tbsp olive oil
1 clove garlic
1/2 small white onion
1/4 lb sliced mushrooms
2 tbsp tomato paste
1 cup warm water
1/4 tsp salt
1/4 tsp pepper
1/2 cup butter
3 tbsp grated romano cheese
2 egg yolks
1 egg beaten lightly
1 cup bread crumbs
1 cup olive oil
Wash rice and cook in boiling water until tender (or use instant rice.)
Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in
a saucepan and brown gently. Add mushrooms and cook about 1 minute.
Add tomato paste and water and cook 30 minutes. Add salt and pepper.
Drain rice, add butter and romano cheese and let cool a little. To this,
add egg yolks and tomato gravy, holding aside the meat and mushrooms.
Mix rice well. Make little balls of rice, placing inside each ball some
of the meat, livers and mushrooms. Dip rice balls in egg, roll in bread
crumbs and fry in hot olive oil until golden brown all over.
Basa Fish
----- Original Message -----
From: Richard
To: 'phaedrus
Sent: Tuesday, July 10, 2001 9:19 AM
Subject: Basa
Have you heard of a fish called BASA that is showing up in our
supermarkets. In Florida they refer to it as "catfish"
Hello Richard,
Yes, I know basa. Basa is a relative of the catfish that comes from Vietnam. Fish farmers in Vietnam raise the fish
in floating cages on the Mekong River and feed them rice bran, water spinach and so-called "trash fish". It's one of
the fastest growing fresh-water fish exports in the world (648,000 pounds exported to the U.S. alone in June).
In this country, it's sold under the names basa, white roughy, bocourti, Pacific dory and China sole. The flesh is
firm and white and milder than our catfish. It can be used in any recipe that uses firm, white-fleshed fish.
There are two good recipes below that have been adapted from various white fish recipes.
For More on basa, see: basa
Phaed
Basa Creole
1-2 Tbs olive oil
4-6 fish fillets (about 1 lb)
1 medium onion, sliced
1 small bell pepper (green, yellow, red), julienned
1 clove garlic, minced
1 small fresh hot chile (variety and amount to taste), chopped,
or 1 - 4 oz can diced green chiles (e.g. Ortega)
4 large tomatoes, chopped or 1 - 14.5 oz can crushed or whole tomatoes.
1 Tbs red wine vinegar or lemon juice
3/4 tsp dried basil
1 pinch of powdered cumin
2 Tbs parsley, chopped
1/4 tsp salt
Several twists of black pepper from a grater
Heat oil in large nonstick skillet or Dutch oven over medium heat.
Sauté onion, garlic, bell pepper, basil, parsely, and fresh chile
(if used). Add tomatoes, canned chiles (if used), vinegar or lemon
juice, cumin, salt, and black pepper. Simmer covered for about
30 minutes. Add fillets, spooning tomatoe mixture over top. Simmer
covered for another 12-15 minutes or until fish flakes easily when
tested with a fork. Serve with noodles, brown rice, or white rice.
----------------------------------------------
Roasted Basa Fillets with Artichoke and Crab Relish
4 6-ounce Basa fillets
Juice of one lemon, divided
Garlic Powder
Cajun Seasoning
Salt and Pepper
1 tablespoon butter
1 10-ounce package frozen artichoke hearts, defrosted
8 ounces fresh mushrooms, sliced
8 ounces lump crabmeat, picked over for shells and cartilage
2 green onions, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Cayenne, salt and black pepper, to taste
1/4 cup whipping cream
Preheat oven on Convection Bake to 375 degrees or regular bake
to 400 degrees. Sprinkle the fish fillets with half of the lemon
juice, then season to taste with garlic powder, Cajun seasoning,
salt and pepper. Place fillets in a baking dish and bake for 8 to
10 minutes, depending on the thickness of the fillets.
Meanwhile, heat the butter in a skillet over medium-high heat.
Add the mushrooms and green onions and saute until the mushrooms
are golden. Add the remaining lemon juice, artichoke hearts,
crabmeat, thyme, oregano, garlic powder and cayenne, salt and black
pepper to taste. Add the whipping cream, and cook until the artichokes
and crabmeat are heated through. Taste and adjust seasonings.
When fish is cooked, place on individual serving plates and top with
the relish.
Makes 4 servings.
Rum Cake
----- Original Message -----
From: LYNN
To: phaedrus
Sent: Thursday, July 12, 2001 3:21 PM
Subject: Lost Rum Cake Recipe
My mother made a wonderful rum cake in the early 1960's.
It was a bundt cake, very, very moist. Both the cake and
the glaze icing were made with artificial rum flavoring.
I have many rum cake recipes but so far none have compared
with that one. The icing was a glaze (not runny) made with
confectioner's sugar that was poured on the cake and allowed
to harden but the icing also had a very creamy, rich taste as
well as a rum taste. If you could find this recipe for me,
I would be very grateful.
Lynn
Hi Sue,
Well, I can't be sure if it's the same recipe, but the first one below seems to qualify. I am also sending a second one that sounds good,
but isn't a bundt cake, and several others that are similar but use regular sugar in the glaze rather than confectioners' sugar.
Phaed
Rum Cake
Ingredients :
CAKE:
1 box yellow cake mix with pudding
4 eggs
1/3 c. oil
1/3 c. water
1 tsp artificial butter rum flavoring
Glaze:
1 stick butter
1 c. confectioners' sugar
1 tsp artificial butter rum flavoring
1/4 c. water
Preparation :
Flour and grease a bundt cake pan. Mix all cake ingredients and
pour into bundt pan. Bake 30 minutes in a 350 degree oven. Turn
out onto rack or cake plate. Mix glaze ingredients; boil until
sugar melts. Poke holes in cake; pour glaze over cake after cake
has cooled.
----------------------------------------------
Rum Butter Cake
Ingredients :
1 box Duncan Hines golden butter cake
mix
1 pkg. (3 oz.) instant vanilla pudding
3/4 c. oil
3/4 c. water
4 eggs
1/4 c. chopped pecans (put in bottom
of pan)
Rum Butter Icing:
1 c. confectioners sugar
1/2 stick margarine
3 tbsp. water
1 tsp. rum flavoring
1/2 c. chopped pecans
Preparation :
Grease and flour 10-inch tube pan; put pecans in bottom of pan.
Beat remaining ingredients at medium speed until blended. Pour into
pan. Bake at 350 degrees for 45 minutes or until done. Combine
first three (3) ingredients in saucepan. Bring to bubbly; when
sugar is dissolved, add rum flavoring and pecans. Pour over cake
(while hot) in pan and let sit 15 to 20 minutes. Turn onto plate
covered with waxed paper and then back over on platter. NOTE:
Angel food or bundt pan will not work for this.
----------------------------------
Aunt Clare's Butter Rum Cake
Ingredients :
1 box Duncan Hines butter cake mix
1 box instant vanilla pudding
1/2 c. oil
4 eggs
1 c. water
1 tsp. rum flavoring
Butter Rum Glaze:
1 stick margarine
1 c. sugar
1/3 c. water
1/2 tsp. rum flavoring
Preparation :
Mix all ingredients in order. Beat 3 or 4 minutes. Pour into
greased and floured bundt cake pan. Bake at 375 degrees for 45 to
50 minutes. Mix margarine, sugar and water; boil 1 minute. Remove
from heat, add rum flavoring and pour over cake while still hot in
the pan. Wait 20 to 30 minutes until soaked up. Turn out on plate.
----------------------------------
Rum Cake
Ingredients :
1 yellow cake mix
1 instant vanilla pudding mix
1 c. water
1/2 c. oil
4 eggs
1 tsp. rum flavoring
3/4 c. pecans
Topping:
1 stick butter
1 tsp. rum flavoring
1/2 c. water
1 c. sugar
Preparation :
Mix together. Bake in bundt pan sprayed with Pam for 1 hour at
325 degrees. Mix together topping ingredients in sauce pan and
bring to boil. Boil for 2 to 3 minutes. Pour over cake while cake
is still hot. Let stand in pan for 30 minutes before turning out on
cake plate.
Casada Cake
----- Original Message -----
From: Wanda
To: phaedrus
Sent: Wednesday, July 18, 2001 3:06 PM
Subject: casada cake
i am searching for the casada cake recipe also did you happen
to find one?...i have been searching for two years for one..
plz point me to any link you may have found..than you so much...
Wanda
Hi Wanda,
I do have a few casada cake recipes now. See below.
There's also one at this link:
https://cake.easthillskungfu.com/Cakes/Casada%20Cake.htm
See the recipes below.
Phaed
Casada Cake
Ingredients :
1 pkg. yellow cake mix
Filling:
2 lbs. Ricotta cheese
1 c. sugar
1 tsp. almond extract
1/2 to 1 c. miniature chocolate chips
1/2 to 1 c. chopped filberts
1/4 c. each red and green candied cherries
Frosting:
2 c. whipped cream, whipped with 1/4
c. powdered sugar
Preparation :
Prepare cake according to package directions, baking in bundt
pan. Remove cake from pan. When cake is completely cool, slice into
3 layers. For Filling: Combine Ricotta cheese, sugar, almond
extract, miniature chocolate chips, chopped filberts, and candied
cherries. Spread mixture between layers. Frost cake with whipped
cream, whipped with 1/4 cup powdered sugar.
----------------------------------
Pineapple Casada
Ingredients :
1 box yellow cake mix
1 sm. box instant vanilla pudding
1 sm. Cool Whip
1 (8 oz.) cream cheese
1/2 c. chopped nuts
2 lg. cans crushed pineapple, drained
Preparation :
Mix cake as directed on box. Mix pudding while cake is baking and
refrigerate. Soften cream cheese and beat with mixer. Mix pudding
and cream cheese together, put on top of cooled cake. Put on
drained pineapple, then put on Cool Whip and top with nuts.
----------------------------------
Italian Casada Cheese Cake
Ingredients :
2 lbs. fine Ricotta cheese
28 eggs
2 c. sugar
2 tsp. cinnamon
1 box citron (may omit)
1 (8 oz.) bottle maraschino cherries,
chopped and drained
1 (13 oz.) Hershey bar, grated
Preparation :
Combine with electric mixer eggs and sugar until sugar is
dissolved. Add Ricotta; mix thoroughly. Add Hershey; mix again.
Pour into greased springform pans (2-8 inch or 1 large pan). Drop
in citron and cherries; sprinkle cinnamon on top. It will make its
own crust. Bake at 350 degrees for 2-2 1/2 hours. Check with
tester until not wet in middle.
Insalata Florentine
----- Original Message -----
From: Camille
To: phaedrus
Sent: Tuesday, July 17, 2001 3:28 PM
Subject: (no subject)
Macaroni Grill has a wonderful salad called Insalata Florentina. It has orzo,
spinach and a lite garlic lemon dressing. Do you have the exact or amost
exact recipe for this?
Thanks
Camille
Hi Camille,
Menu description of the Insalata Florentina:
fresh spinach & orzo pasta tossed with grilled chicken, sundried tomatoes, capers, pine nuts and black olives
with roasted garlic lemon vinaigrette and shaved Grana parmesan
See below for a recipe.
Phaed
Macaroni Grill Insalata Florentine (Spinach, Orzo and Chicken Salad)
3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish
In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.
Note: Radicchio is a red-leafed Italian chicory.
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