tag:blogger.com,1999:blog-35129517802509361252020-02-29T00:18:05.891-08:00My Culinary JourneyChefInTheMakinghttp://www.blogger.com/profile/08515632125261998687noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3512951780250936125.post-424766629165779322012-07-10T17:51:00.001-07:002012-07-10T17:51:37.699-07:00SuppliOne of my favorite Italian dishes,&nbsp;Suppli, originated in Rome, Italy. It is an appetizer of deep fried rice balls typically served with a tomato sauce. Suppli is traditionally made from a chilled&nbsp;risotto&nbsp;though it can be made with any kind of cooked rice you have available. You add raw egg to your risotto to help bind the rice together, then you take a small ice cream scoop, fill it with the risotto and egg mixture, and then insert a cube of&nbsp;mozzarella into the center of the scoop. Pack the rice around it evenly and&nbsp;carefully remove the rice ball from the scoop. Dip in raw egg, roll in Italian breadcrumbs and deep fry. To serve place Suppli with tomato sauce and a little basil oil and a fresh basil sprig for garnish.&nbsp;<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NvSaXxdaU60/T_ydgJyBf4I/AAAAAAAAABk/o4G3jopOp0A/s1600/010+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NvSaXxdaU60/T_ydgJyBf4I/AAAAAAAAABk/o4G3jopOp0A/s400/010+(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-size: large;">Suppli</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 recipe cold Risotto (Recipe Below)</div><div class="separator" style="clear: both; text-align: left;">25 1/4" cubes of Mozzarella</div><div class="separator" style="clear: both; text-align: left;">6 Eggs</div><div class="separator" style="clear: both; text-align: left;">Italian Breadcrumbs as needed (Store bought or Recipe Below)</div><div class="separator" style="clear: both; text-align: left;">Canola Oil or any fryer tolerant oil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix two eggs into your cold risotto. Take a scoop of risotto into a small ice cream scoop. Gently press a cube of mozzarella into the center of the rice, then round of the area where you inserted the cheese and place on a sheet pan covered in wax or parchment paper. Continue to make balls until all the risotto is used. Then heat up your oil to about 365 degrees F. If you don't have a deep fryer you can use a wok or a 3 quart sauce pan with about two inches of oil. While your oil is heat beat the remaining four eggs and start rolling your risotto balls in it. Once your oil has reached the proper temperature roll only the amount of risotto balls you can do in one batch, about four, in&nbsp;Italian&nbsp;breadcrumbs. This prevents the breadcrumbs from becoming soggy. Don't over crowd the pan or your temperature will drop and your product will come out oily and soggy. When they are ready to come out of the pan or fryer use a wire mesh strainer to remove them and set them on a thick stack of paper towels to soak up excess oil. Continue this process until all risotto balls are fried. Serve with tomato sauce and basil if desired.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.bhg.com/recipes/how-to/cooking-techniques/frying-basics/" rel="nofollow" target="_blank">Saftey Tips for Deep Frying</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>Risotto</i></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div>1 1/2 cups Arborio Rice<br />1/2 cup White Wine<br />4 cup Chicken Stock<br />1 small Onion, small diced<br />1/2 cup grated&nbsp;Parmigiana<br />2 T. Butter or Olive Oil<br />Salt and Pepper to taste<br /><br />Heat your chicken stock up to a simmer, it is important that you use hot stock for your risotto to cook properly. While heating the stock put your a deep saute pan or a wide sauce pot on to heat. Once you pan is hot ad your butter or oil to the pan as that's melting toss in the onion and let sweat. When the onions are translucent add your rice, give it about a minute in the pan. Make sure your rice is coated with oil, then add the white wine. If your new to cooking with wine remove the pan from the heat and slowly add your white wine, this is so the alcohol won't flame up. Put your pan back on the heat and let your wine reduce. When you no longer see liquid add a ladle full of chicken stock and wait, always&nbsp;constantly&nbsp;stirring you never stop stirring a risotto, &nbsp;till the liquid is&nbsp;absorbed&nbsp;then add another ladle full continue this process until you have creamy&nbsp;<i>al dente</i> risotto. Last but not least you add your Parmigiana and salt and pepper it to taste. Chill overnight or 4 to 6 hours for Suppli.<br /><br /><b><i>Italian Breadcrumbs</i></b><br /><br />Ingredients:<br />1 lb Panko<br />8 oz Semolina<br />1/4 cup Italian Seasoning<br />2 t. Paprika<br />1 T. Garlic Powder<br />2 t. Salt<br />1 t. Pepper<br /><br />Combine all ingredients and mix&nbsp;thoroughly. Store in an airtight container.<br /><br /><br />ChefInTheMakinghttp://www.blogger.com/profile/08515632125261998687noreply@blogger.com1tag:blogger.com,1999:blog-3512951780250936125.post-83624592839303045052012-07-06T00:17:00.000-07:002012-07-06T00:17:46.135-07:00<span style="color: #999999; font-family: Times, 'Times New Roman', serif;">I have decided to start a blog to track my culinary journey and bring some inspiration to my life. Hopefully along the way I can become an inspiration to you as well. I will be posting recipes that I come up with as I go, some tips for the kitchen and possibly some tutorial videos. And now for a little information about how my culinary journey began; When I was little I loved&nbsp;assisting my mom in the kitchen, I loved seeing people smile when I served them something I had made, but it wasn't until I took an&nbsp;exploratory&nbsp;foods class in high school that I realized I wanted to become a chef. My culinary arts class in high school was my inspiration during those years. Once I graduated high school I attended The Oregon Coast Culinary Institute. I am now working for an&nbsp;Italian&nbsp;restaurant&nbsp;and soaking up as much knowledge as possible before I move on to my next adventure.&nbsp;</span>ChefInTheMakinghttp://www.blogger.com/profile/08515632125261998687noreply@blogger.com0暖暖日本在线观看高清中文-暖暖视频 高清 日本
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