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Stick of Butter Rice

2/17/2021

12 Comments

 
I grew up eating this rice dish and completely forgot about it until my mom randomly decided to make it as a side dish for Christmas last year!! I started posting about recipe testing it a few weeks back and got a huge number of responses from people saying their moms used to make this dish too and that it goes by several diff names. "Stick of butter rice" was my personal fave, lol.

The fact that there's an entire stick of butter in it means you know it's going to be amazing and super comforting. That said, there are ways to make it a bit healthier. You can use plant-based butter, I've made it with both dairy and plant-based butter and both turned out to taste very similar. When my mom made it on Christmas, she made her own french onion soup base with caramelized onions and beef broth!! So that would be another way to maybe eliminate some sodium and give it a more natural feel if you don't want to use the canned soup.

I also love how EASY this recipe is - 5 ingredients total and only three steps. It's probably the easiest side dish you will ever make and it's always a huge hit at dinner. Makes enough for 4-6 sides, can be doubled in the same size pan.
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What you need:
  • 1 cup uncooked long grain white rice (not instant)
  • 1 can diced mushrooms (4-5oz can)
  • 1 can beef broth (10 oz can)
  • 1 can French onion soup mix (Campbell's 10 oz can)
  • 1 stick butter (works with Melt Organic vegan butter too)
What to do:
  1. Preheat oven to 350 degrees F.
  2. Combine all the ingredients in a 9x13 oven safe dish and stir to combine. Slice the butter into 4-5 pieces and place in the mixture, evenly distributed.
  3. Cover with foil and bake for 1 hour. Let cool for 10 minutes before serving.
12 Comments

Sauteed Calamari

2/10/2021

0 Comments

 
I love a good basket of fried calamari with peppers and marinara dipping sauce but I also love stewed or sautéed calamari too! It pairs so well with crushed tomatoes and garlic and basil!! 

It is VERY easy to overcook the calamari. If overcooked, the texture will be very rubbery and ruin the dish. I know cooking seafood is scary and you want to make sure it's completely done but calamari cooks very fast. If you're a newb, test out cooking a single ring in the sauce for one minute and see what you think before cooking all the others.
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What you need:
  • Frozen raw calamari (I buy from Whole Foods)
  • 1 tbsp of good quality extra virgin olive oil
  • 3 minced garlic cloves
  • 1 15 oz jar of crushed tomatoes or whole peeled tomatoes
  • 1/4 cup dry white wine (I use chardonnay)
  • Salt and pepper to taste
  • a handful of sliced fresh basil leaves
What to do:
  1. Rinse and slice the calamari tubes into rings, place back in the fridge, covered in a bowl until needed.
  2. Add a deeper skillet or small pot to the stove and turn the heat to low-medium.
  3. Cook the garlic in the olive oil until fragrant and then add whole contents of the jarred tomatoes. (If using whole peeled tomatoes, break them up a little with forks or your hands.)
  4. Bring the sauce to a low bubble, add the wine and simmer for 10 minutes. (This deepens the flavor and lets the alcohol boil out.)
  5. Next, season with salt and pepper and taste test. Once it's to your liking, it's ready for the calamari.
  6. The sauce should be bubbling. Add the rinsed raw calamari and stir to cook. It only takes a minute or two for the calamari to cook - any longer and it will turn rubbery so be careful! I always take it off heat the second I start to see the rings becoming firm and taking on a shape.
  7. Transfer to a bowl and top with fresh basil and serve hot!
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Sacchetti + Truffle Cream Sauce and Balsamic Fig Glaze

2/8/2021

3 Comments

 
OKAY, SO EXCITED ABOUT THIS. One of my favorite Italian restaurants in Cleveland, Luca, has this insane pasta dish on their menu that has absolutely changed my life since the first time I tried it several years ago.

The sacchetti is a bucket purse shaped pasta that is usually filled with cheese. At Luca, they use ricotta and truffle and serve it in a truffle cream sauce with an aged fig balsamic glaze and microgreens.
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What you need
For the sacchetti:
  • Fresh pasta, rolled out in to thin sheets and cut into 2x2 inch squares (I used a recipe from Pasta Grannies Cookbook, it was 3 1/4 cups flour and 5 eggs - @pastasocialclub also has great fresh pasta recipes.)
  • 1 cup ricotta cheese
  • 1/4 cup freshly grated parm
  • 1/2 tsp salt
For the truffle sauce:
  • 2 garlic cloves, grated
  • 1 tbsp truffle oil
  • 1 1/2 cup heavy whipping cream
  • 1/3 cup freshly grated parmesan cheese
  • 2 tbsp salted butter
  • Balsamic fig glaze for drizzling
What to do:
For the sacchetti:
  1. Combine the ricotta cheese, parm and salt. 
  2. After you've made and sliced your fresh pasta, it's important to remember to keep it covered with cling wrap or a damp towel while so it doesn't dry out and crack.
  3. Working with a few squares at a time, add 1 teaspoon of ricotta filling onto the center of each pasta square.
  4. One at a time, fold up the edges up and over the ricotta cheese and squeeze the center to seal. The shape should look like a little bucket purse.
  5. Boil for 7-8 minutes in salted water. Test one of the little dumplings, sometimes it takes a bit for the pinched together part of the pasta to cook through because it's thicker than the rest of the pasta dough.
For the sauce:
  1. Pour the truffle oil into a medium sized skillet and turn the heat up to medium. Grate the garlic into the warm oil and cook for a minute or two until fragrant.
  2. Add the heavy cream into the skillet, in three equal portions -- so 1/2 cup at a time. Whisk and wait until the first 1/2 cup warms and starts to bubble a bit before adding the second 1/2 cup. Repeat and add the third cup.
  3. Bring the sauce to a boil, add the parmesan cheese and butter and then turn the heat down to low. Season with salt ad pepper and keep whisking until the sauce turns thick enough to coat the back of a spoon. You can add more cream to even things out or make a bit more sauce, just keep whisking over heat and don't forget to adjust the amount of salt and pepper you're seasoning with!
  4. Once the sauce is done, transfer the fresh pasta into it and toss to combine. Plate and finish with the balsamic fig glaze.
3 Comments

Spicy White Truffle Alfredo Sauce

2/2/2021

0 Comments

 
I make alfredo sauce with a heavy whipping cream base and I am not sorry!! So many people are scared of heavy cream because of the amount of dairy and fat but this is one of those recipes where you really just treat yourself and don't try to make short cuts. You'll be glad you didn't once you start eating it, I promise!!
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What you need:
  • 1/2 lb pasta of choice (enough for 2)
  • 3 garlic cloves, minced
  • 1 tsp extra virgin olive oil
  • 1 1/2 cup heavy whipping cream + more for evening out the sauce
  • 1/2 cup parmesan cheese
  • 1-2 tbsp TRUFF white truffle hot sauce
  • Salt and pepper to taste - about 1/4 tsp each
What to do:
  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  2. Heat the EVOO in a large skillet over low-medium heat and add the garlic. Cook for a few minutes until fragrant. (If the garlic starts to turn brown, you have the heat up too high, pull it off before it burns!)
  3. Add the heavy cream to the skillet and crank the heat to medium-high in order to bring the sauce to a boil.
  4. Once it's bubbling, reduce the heat to medium and add the parmesan cheese, hot sauce and salt/pepper. Whisk to combine.
  5. The sauce should be slowly bubbling at this point. Use a whisk to stir it on and off so that the cheese doesn't burn and switch the heat back to low-medium. It's ready once the sauce is thick enough to coat the back of a spoon, give it about 10 minutes to thicken up. (If you lose track of it and it happens to get too thick, adjust it by adding more cream or a spoonful or two of pasta water.) Don't forget to taste test before the next step and adjust to your liking with more hot sauce and or salt/pepper.
  6. Add the pasta straight from the boiling water into the skillet with the sauce and combine before serving. Top with parm!
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