Saveur Cooks Authentic American - Editors Of Cook's Illustrated Magazine [54]
2. Heat 5 tbsp. butter in a medium pot over medium heat. Add the onions and cook, stirring, until softened, 2–3 minutes. Add the rice and cook, stirring constantly with a wooden spoon, until opaque, 4–5 minutes.
3. Add ½ cup stock and cook, stirring often, until the stock is mostly absorbed, about 3 minutes. Add another ½ cup stock, stirring often, and repeat the process until all the stock is used, about 25 minutes total. Continue cooking the rice until just al dente, about 3 minutes more.
4. Set a fine mesh strainer over a bowl; strain the saffron-infused stock and set the saffron threads aside. Pour the saffron-infused stock into the rice and cook, stirring constantly, about 2 minutes. Gently stir in the saffron threads. Remove the pan from the heat and stir in the remaining butter and half of the grated cheese. Serve the risotto with the remaining cheese on the side.
Fennel Baked in Cream
Finocchio al Forno
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation. Baking fennel in the oven with cream and Parmigiano-Reggiano cheese makes for a luxurious gratin with a delectable caramelized top.
1½ lbs. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into ½ -inch wedges
2 cups heavy cream
1½ cups finely grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper, to taste
4 tbsp. unsalted butter, cubed
Serves 6–8
1. Heat oven to 425°F. In a bowl, toss together fennel, cream, and 1 cup cheese and season with salt and pepper. Transfer to a 3-qt. baking dish and dot with the butter. Cover dish with foil and bake for 1 hour.
2. Uncover the baking dish and sprinkle the top with the remaining cheese. Continue baking until fennel is tender and top is well browned, about 30 minutes. Serve immediately.
Brilliant Bulb
When I was growing up, my Italian-American family used fennel every which way. Its dried, anise-scented seeds studded my grandfather’s homemade sweet pork sausage, and its fresh, feathery fronds were chopped up and sprinkled into everything from salads to bean soups. At the end of each meal, after the plates were cleared and the coffee was poured, slices of the crisp, raw bulb were brought to the table as a refreshing palate cleanser. When I started travelling to Italy as an adult, I encountered this versatile vegetable in even more preparations that highlighted its sweet flavor. In Sicily, slender wild fennel fronds are chopped and tossed with sardines, pine nuts, and pasta, and in the north, the bulbs are grilled and drizzled with balsamic vinegar, or baked until soft and creamy.
—Dana Bowen
Boone Tavern’s
Spoonbread
This soft, luxurious spoonbread marks the start of most meals at Kentucky’s century-old Boone Tavern (pictured). The eggy corn bread pudding rises and settles like a soufflé and goes exceptionally well with that other Kentucky specialty, smoky and salty country ham.
4 tbsp. unsalted butter, 1 tbsp. softened and 3 tbsp. melted
3 cups milk
1¼ cups finely ground white cornmeal
1 tsp. baking powder
1 tsp. kosher salt
2 eggs, beaten
Serves 6–8
1. Grease a 9-inch round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared cake pan aside.
2. In a 2-qt. saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.
3. Heat the oven to 350°F. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the melted butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.