Chicago Sun-Times
Tasty morsels about Chicago's food scene

A few more five- and four-ingredient recipes

| No Comments

The thing about these 5-ingredient-recipe books is you want to try all the recipes because, hey, they're only five ingredients! Or four!

I tried a bunch from both Claire Robinson's 5 Ingredient Fix and Abigail Dodge's Desserts 4 Today, featured in today's Food pages. I was a mad woman. I was hooked. Of course, we didn't have the space to run the whole lot, so here you go. Enjoy.

Creamy Roasted Broccoli
Makes 6 to 8 servings
2 pounds fresh broccoli (about 2 large bunches), florets removed, divided
1/4 cup olive oil
Juice of 1 large orange plus 2 teaspoons orange zest
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 large garlic cloves, peeled and smashed

Preheat oven to 425 degrees.
Put 2/3 of broccoli in large bowl with olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer to large rimmed baking sheet, arrange in one layer and roast for approximately 15 minutes until just tender with golden brown edges.

Meanwhile, pour cream into medium heavy-bottomed saucepan, add remaining broccoli, garlic and orange zest and bring to gentle simmer over medium-low heat. Cook until cream is reduced to half its original volume and broccoli is cooked through, about 10 minutes.

With handheld immersion blender or potato masher, or in food processor, blend or pulse cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in roasted broccoli until combined; taste and adjust seasoning if necessary. Transfer to serving bowl and serve warm.

From 5 Ingredient Fix

More recipes after the jump.

German Potatoes

Makes 4 servings

11/2 pounds baby Yukon Gold potatoes
Kosher salt and freshly cracked black pepper
4 slices smoked bacon
1/4 cup (about 6 to 8) cornichons or sweet baby gherkins, sliced
1/3 cup distilled white vinegar
1 tablespoon whole-grain mustard

Put potatoes in large pot, cover with water, salt generously and bring to boil over medium-high heat. Cook until fork-tender but not falling apart, 15 to 18 minutes. Drain and transfer to large bowl.

Meanwhile, put bacon in skillet over medium heat. Cook until bacon is crisp and fat is rendered, about 6 minutes. Transfer bacon to paper towel-lined plate to drain. Add cornichons, vinegar and mustard to skillet and bring to a simmer. Season with salt and pepper, reduce heat to low and keep warm while potatoes cook.

Once potatoes are drained, pour hot dressing over them, season with salt and pepper and toss well to coat. Crumble bacon over top and serve warm or at room temperature.

From 5 Ingredient Fix

Brown Butter Banana Muffins

Makes 12 muffins

1/4 pound (1 stick) unsalted butter
4 ripe bananas
1/3 cup raw agave syrup or honey
1 large egg
1 3/4 cups self-rising flour (see Note)

Preheat oven to 375 degrees. Line (12-cup) muffin tin with paper muffin liners.

Put butter in small saucepan or skillet and melt over medium heat. Continue cooking, stirring occasionally, until milk solids have turned a nutty golden brown; remove from heat and let cool.

Peel bananas and mash in large bowl with fork until liquefied. Add agave syrup and egg and stir well; pour in buttr and whisk until completely combined. Add flour and, with rubber spatula, fold it into wet ingredients until just combined; do not overmix. With ice cream scoop, evenly divide batter among muffin tin cups.

Bake in center of oven until golden brown and tops spring back when pressed, about 25 minutes. Cool for 5 minutes in muffin tin; transfer muffins to rack to cool completely. Serve warm or at room temperature.

Note: To make self-rising flour, add 1œ teaspoons baking powder and œ teaspoon salt to 1 cup all-purpose flour.

From 5 Ingredient Fix

Butterscotch Risotto Pudding

This is best warm!

Makes 4 servings

4 cups whole or 2 percent milk
2/3 cup arborio rice
1/2 cup brown sugar, firmly packed
1 teaspoon pure vanilla extract

Have ready four serving bowls and make room in fridge.

Put milk and rice in large saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, stirring, until rice is tender and pudding is thick and reduced to about 3 cups, 25 to 30 minutes. Stir more frequently toward end of cooking to prevent scorching.

Slide pan from heat and stir in brown sugar and vanilla. Pour pudding into serving bowls. Cover with plastic wrap (touching surface so skin doesn't form). Serve warm or refrigerate until ready to serve, or for up to 2 days. If pudding is too thick, stir in a little more milk.

From Desserts 4 Today

Leave a comment

About the blog

Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.



About this Entry

This page contains a single entry by Janet Rausa Fuller published on November 3, 2010 11:19 AM.

Another cupcake shop cometh: Crumbs was the previous entry in this blog.

Michelin countdown: The Man asks for chefs' digits, chefs make plans and the importance of sidewalk chalk is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.