Rainy Day Rice Timbales

Last week I had dinner with John Govoni and Dorothy Giarla. John made a beautiful rice timbale as a take off on the Panzanella salad we made in Tuscany last spring. When I posted the photo, my dear friend Valerie in CA said I had to send her the recipe. Of course, there really wasn't a recipe but since today was a rainy day and I couldn't work in the garden, I went to work on creating one. I hope John thinks I did justice to his rendition.

Before I could begin cooking, I had to make a trip to the hardware store where I bought 2" wide by 3" tall pvc piping for my shape. I bought 12 for under $5 but found out that I really only needed 1 or maybe 2 since I created a timbale, pushed it out on the plate and used the mold again for the next one. (I could see the need for more than one tube  if we were doing this  presentation  at an event with more than one chef in the kitchen.-but for less than $5 I can live with my over abundance.)

Rice Timbale

• 2 Cups white rice , cooked in 4 C water
• 3 fresh plum tomatoes, seeded and diced
• 1 small shallot or red onion, minced
• ½ English cucumber, seeded and diced
• ½ Cup fresh basil leaves, minced,plus garnish
• ¼ Cup red wine vinegar
• ¼ Cup Olive Oil
• ½ Cup parmesan cheese
• 1 tsp granulated garlic
• 1 tsp salt
• 1 tsp pepper
• Balsamic glaze for decorating the plate or olive oil and balsamic vinegar

1. In a saucepan bring to a boil 2 Cups of rice and 4 cups of water.( If using Uncle Ben’s cover and simmer 20 minutes until tender If using Arborio rice do not cover and stir every few minutes to prevent sticking.) Let cool. slightly.

2.Combine diced tomato, cucumber, shallot or red onion and ½ C fresh chopped basil with cooked rice.Fold in parmesan cheese and garlic.

3.In a separate bowl mix red wine vinegar and olive oil. Stir into rice mixture until coated but not wet.

4.Pack the rice into timbale molds or pvc tubes open at both end. (I bought 2” wide by 3” tall pvc tubes for my recipe- a good hardware store will cut them to whatever length you want) Un mold onto serving plate and garnish the top with a sprig of basil.

5.To finish the look of the plate, drop five dots of balsamic glaze around the base of the rice timbale and drag a knife through to make a tear drop effect. 

Or squirt a ½ moon of olive oil on the plate and dot with balsamic vinegar .

This recipe is really just a launching point- think about turning it into a main course by adding diced shrimp or chicken to the basic recipe. 

The" Boss' " Decadent Chocolate Pudding

In the early 90's I had a wonderful chef cooking for me named Sormany Justen. He later moved home to Petropolis, Brazil where he now owns two upscale Italian restaurants. This past week he came to visit with his two lovely daughters ,Gabriella and Rafaela. For lunch I served this pudding and Sormany declared it would have to go on his menu at home. He aways calls me "Boss" hence the title of the recipe. 

This pudding is  for the true chocolate lover- it is very rich. I tweaked the original recipe from Bon Appetit Magazine  by adding instant espresso - the perfect compliment to the original recipe.  The ingredients are not your typical pudding mixture. No cooking necessary and the finished product stays creamy for at least a week in the refrigerator.(provided it lasts that long). Enjoy! Avocados in chocolate pudding? Who would have thought???

Decadent Chocolate Pudding serves 4

2 large avocados,seeded and removed from skin

1/2 tsp vanilla extract

3/4 Cup unsweetened cocoa powder

1/2 C pure maple syrup

1/4 Cup agave nectar

1/4 fresh squeezed orange juice

1/2 tsp instant espresso powder

3/4 very hot ( but not boiling) tap water

1/2 Cup heavy cream for the top

2 Tbsp sugar

In a large blender, mix avocado, vanilla, cocoa, maple syrup, agave, orange juice, espresso and beat to a chunky puree. Slowly add the hot water and blend until smooth. Spoon into individual serving glasses and refrigerate until firm-( at least 2 hours) .

My choice for instant espresso-available at the grocery store

When ready to serve combine heavy cream and sugar and whip until firm. Place a dollop on top of the pudding. and serve.

Cauliflower Tabouleh (serves 6-8)

My sister in law Donella introduced me to traditional tabouleh when we were both in collage. Fast forward to last weekend and she, my brother John and I were sharing a dinner at Cava in Olney, MD and cauliflower tabouleh was on the menu . We ordered it and scoffed it down! Here's my take on the recipe-maybe not exactly  the recipe we tried last week but delicious! A new addition to our store offerings.

Since tomatoes are still not super,I use fresh plum tomatoes in this recipe;

Cauliflower Tabouleh ( gluten free!) serves 6-8

1 1/2 Cup fresh cauliflower, stems removed and pulsed in the food processor until fine

10 plum tomatoes, diced in 1/2" dice

1 bunch of flat leaf parsley ( a generous cup full when cleaned and lightly packed)

1 bunch fresh mint ( a generous cup full when cleaned and lightly packed)

3 bunches of scallions ( 12 stems per bunch) chopped fine (white and light green parts )

3 lemons- juiced ( lemons at room temperature will yield more juice]

1/2 Cup olive oil

1 clove minced garlic

1/2-1 tsp  allspice

1 tsp salt

Combine tomatoes and minced cauliflower in a bowl.

In the food processor with the chopping blade in place, add mint, parsley, and 1/4 cup olive oil. Pulse until mint and parsley are fine but not pureed. Add to tomato mix.

Add lemon juice, remaining olive oil, garlic, all spice, salt and toss to combine. Taste to adjust spices as you like. Serve at room temperature or chill. 

Wynette's Super Banana Bread

One of the best parts of travels is the great friends you make. On my trip to Maui this past month Wynette at the Hyatt Regency Hotel in Kannapali shared a loaf of this delicious bread with all of us. It was too good to not ask her the recipe.This recipe makes 7 petite loaves- they freeze beautifully  and they stays moist for at least 5-7 days.

4 Cups flour

2 1/4 Cups suga

4 tsp. baking soda (I tsp +1Tbsp.)

1 tsp.salt

3 tsp.cinnamon

6 eggs,beaten

4 tsp. vanilla ( 1 tsp.+1Tbsp)

1 1/2 Cups canola oil

20 ounce can pineapple chunks, drained and crushed with bananas

4 bananas, mashed in food processor with pineapple

1/2 Cup walnuts, chopped

1/2 Cup raisins

1.Preheat oven to 350. Lightly grease 7 small loaf pans ( or 2 large pans)

2. In a medium sized bowl, combine flour, sugar, baking soda,  salt and cinnamon.Whisk to blend.

3. In a stand up mixer with paddle attachment beat eggs for 2 minutes. Add canola oil and vanilla.

4. Slowly add dry ingredients to egg mixture. Add banana pineapple mixture,nuts and raisins and mix just until combined.

5. Scoop into 7 small (6"X3")  or 2 large lightly greased pans.

6. Bake 45-50 minutes until a testing pick comes out clean.( If using lage pans adjust cooking time) Cool on a wire rack. Enjoy.