Tag Archives: panko

leftover risotto? pancakes!

25 Apr

Risotto is fantastic.  I love it dearly.  But I have to admit… I kind of get more excited about the leftovers.  Risotto pancakes are little bites of perfect crispy golden-on-the-outside-creamy-on-the-inside awesome.

They make a wonderful appetizer, lunch, snack… I eat them for breakfast.  What I’m saying is, there is no time that is not a good time for risotto pancakes.

I’ve also included a simple tomato basil sauce that I like to dip the pancakes in.

Makes 16 portions

Basic risotto recipe here.

risotto pancakes with quick tomato basil sauce

ingredients

sauce

  • 1 400ml can good quality crushed tomatoes
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tbsp lemon juice
  • 8 large basil leaves, chopped

risotto pancakes

  • 16 heaping tbsp risotto (about 2 c)
  • 1 1/2 c panko
  • 2 tsp dried oregano
  • 1 tsp salt
  • 2 tbsp flour
  • 1 egg, lightly beaten
  • 4 tbsp olive oil, divided

preparation

sauce

Heat olive oil over medium heat.  Add onion and garlic, sautee until onions are soft.  Add tomato, basil and lemon juice.  Simmer over medium heat for about 30 minutes.

risotto pancakes

While the sauce is simmering, get three plates.  Put the flour on one, egg on another and a mixture of panko, oregano, salt and 2 tbsp olive oil on the other.

Take a heaping tablespoon of risotto and roll it into a ball.  Dredge it in the flour, then egg, then in the panko mixture.  Set aside on a plate and repeat, making 16 balls.

Cook the pancakes in 2 batches.  Heat 1 tbsp olive oil over medium-low heat.  Place 8 of the risotto balls on the pan and press down gently on them to flatten slightly.  Cook until they’re golden brown then turn over and cook the other side to the same golden brown.  Repeat with the second batch.

Serve warm with sauce.  You can pour the sauce over them if you like, I prefer to serve it on the side so the crust on the pancakes doesn’t get soggy.

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crusted pork tenderloin

18 Apr

Some friends of mine made this for dinner a while ago and now it’s my go to pork tenderloin recipe.  I usually have all the ingredients in my kitchen already, it’s quick, simple and it always turns out crisp and brown on the outside, moist and tender on the inside.

Serves 2-3 as main course

$4.75 per 2-3 servings

crusted pork tenderloin

from Gourmet, December 2008

ingredients

  • 4 tablespoons olive oil, divided
  • 3 garlic cloves, minced3/4 cup panko
  • 3/4 cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
  • 4 teaspoons finely chopped rosemary
  • 2 1/2 teaspoons smoked paprika, divided
  • 2 tablespoons Madeira or dry sherry
  • 2 (1-pound) pork tenderloins

preparation

Preheat oven to 425°F with rack in middle.

Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Stir in panko, almonds, rosemary, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a large plate.

Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons smoked paprika, and 1/4 teaspoon each of salt and pepper in a shallow dish. Pat pork dry and rub all over with mixture. Pat three fourths of crumbs all over pork, pressing gently to adhere, then sprinkle tops with remaining crumbs.

Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150°F, about 20 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer pork to a cutting board. Tent loosely with foil and let stand 10 minutes before slicing.

Serve with roasted almond + apple brussels sprouts.