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Apr 1, 2009 01:18 PM

*April 2009 COTM* Breakfast, Lunch, Tea: Pastry, Risottos, and Main Courses

**April 2009 Cookbook of the Month is Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini.

Please post your full-length reviews of recipes for PASTRY, RISOTTOS, and MAIN COURSES here (all from the LUNCH section -- see complete list of recipes page 69). Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

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  1. Looking at p.98 zucchini (okay COURGETTE, Angleterroirs!) millet risotto. But cutting it down to a half recipe....and thinking I should keep some things (like the veg and garlic) at closer to the original amounts because I like 'em.
    oakjoan or anybody made this already perchance?
    : )

    I've used her veg/cheese tart fillings, but it's been so long I forget which so no report....
    also looking at p.101 the cod in tomato water, and p.103 lamb chops with artichoke, but probably not until next week.

    4 Replies
    1. re: pitu

      p. 98 for dinner tonight -- big hit with the spouse who is inclined to "hot dish"
      I had millet in the house - as it turns out, we like it as a variation with arborio for risotto.

      I made a veg broth that was primarily leeks . . . it's time consuming to add the broth ladle by ladle, but it's not exactly hard work. I would add more veg next time -- it calls for a couple of zuchinni sliced and roasted in the oven, which blend really nicely in the risotto. I made a side of asparagus and baby greens with meyer lemon zest that went along nicely.

      Overall, I'd say it's a tasty successful risotto that is not as over the top with butter/cheese as restaurant variations I've had. One quirk -- she never refers to the millet again after you make it. You do it before the rice since they cook at different speeds. I added it when the rice was almost done, but before the parm went in.

      1. re: pitu

        Ha, that's funny she never mentions the millet again. Millet is one of those grains that I try to eat more of but never know what to do with... so, I shall put this on my must-try list.


        1. re: The Dairy Queen

          Me too on the millet -- I made extra and used it in breakfast today: quick stir-fry of watercress/garlic/shallots over warmed up millet, under a fried egg. Siracha optional.

      2. re: pitu

        Sorry, pitu, I haven't tried them. I have also made some of the veg. tart fillings and they were really great.

        I'd love to hear about the cod in tomato water. Sounds (and looks) so austere!

      3. Tonight I would really like to try her aubergine, tomato, mint risotto but I am at a friend's and I don't have my copy of the book with me! Could anyone paraphrase? I think it's basically this -- bake the eggplants and tomato, make the risotto as normal (ladling in hot broth a little at a time), then add in the veggies at the end? Does she include wine? Parmesan? Cooking temperature/time on the vegetables would be great. Thanks!

        3 Replies
        1. re: foxy fairy

          Roast the tomatoes cut-side down for 30 mins until the liquid has gone and you can remove the skin easily. Roast the aubergines tossed in oil at the same time,. Start making risotto as normal - after about five mins add the vegetables. Carry on adding the stock until you have a very creamy consistency and rice is cooked but still al dente. Remove from the heat and add parmesan and mint. Taste for seasoning. She says you may need to add a pinch of sugar because of the acidity in the tomatoes.

          1. re: greedygirl

            Thanks bundles, greedygirl! I so appreciate it. That looks straightforward. I was reading about baked risottos earlier today while hunting for this recipe online, and this combination of risotto/eggplant/tomato makes me want to turn it into a baked risotto. But that of course would be naughty of me, deviating so wildly from the actual recipe! LOL! Maybe I will do that with SOME of it and just try a batch as directed...

            1. re: foxy fairy

              I made the risotto with porcini a couple of nights ago. I've made it several times and have thought it quite delicious. How could it be bad with porcini, juice from soaking, butter, broth, onions and garlic and parm. cheese?

              I started the recipe and then found I had only about 2/3 cup of arborio. I noticed some faro and subbed that for the missing rice. This is quite simple - saute onions and garlic in olive oil, add rice, add mushrooms, add soaking liquid and broth. Stir until liquid is absorbed, add liquid again. When rice is tender, add cheese. Once you get used to making risotto, you find it quite easy. You can leave it alone for a while and stir occasionally. I used some homemade chicken stock for the liquid. I keep it in plastic baggies in the freezer. Can't wait to try it with her suggested Marigold Bouillon Powder which I've ordered.

              This is so delicious. We had it with some lamb chops from Australia via COSTCO and a green salad.

        2. Asparagus and Almond Salad with Chicken, p 104

          It's asparagus season and this seemed like the perfect way to use up the two bunches of asparagus I bought on a whim at the market.

          It's quite a simple recipe, but quite delicious. The recipe calls for you to roast or grill six chicken breasts. I poached three large ones and sliced them, resulting in large chunks of tender chicken. I made a dressing with two finely chopped shallots, red wine vinegar (I used a killer Spanish one), parsley and olive oil. Combine with the chicken, lightly cooked asparagus and toasted almonds. Serve on a bed of rocket. Yum - I plan to have this for workday lunches this week.