Arnold's Bar & Grill is a unique restaurant downtown (Cincinnati)> I think of him as the unofficial Mayor of Cincinnati!
Dublin Coddle
Dublin Coddle is an Irish breakfast casserole that is easy and delicious. I make it the night before and just bake it off in the morning. I also put a twist on it by cooking it on a cooking sheet instead of in the pan. Hope this isn't too confusing for you.
In a casserole pan make put 6 slices of thick whole wheat bread or bread of your choice on the bottom. Next top each with 2 pieces of cooked pepperwood bacon, 1 piece of cooked sausage patty, crispy fried hash browns, sauteed onions and then top with another piece of bread. Mix 12 eggs with 1tsp. salt, 1 tsp pepper and 1 tsp cayenne pepper. Pour mixture over bread and let sit until mixture is absorbed into bread or overnight. With a pancake turner pull entire layer of bread slice from casserole pan and place on a cookie sheet. It is going to be gooey but that is okay. Sprinkle with smoked gouda cheese and bake for about 30 minutes or until firm.
Perfect Bernaise
Bernaise is easy if you have a food processor with a hole in the top.
Melt 1/4 pound of butter and let it get to room temperature.
In food processor add 3 egg yolks, 3 dashes of Tabasco, 2 dashes of Worcestershire sauce, 2 dashes of salt, 2 dashes black pepper and a pinch of cayenne (really just a pinch)
Turn processor on and VERY slowly add the butter. Try to stream it. When you see it thicken you are done.
If you are making eggs Benedict I have learned to bring your water to a boil and then reduce it to a simmer to poach your eggs.
Today I am serving Corned Beef Benedict's in honor of St. Patty's Day.
http://www.mylifeatarnolds.com/
Monday, March 15, 2010
Wednesday, March 10, 2010
Baked Spaghetti Squash with Herbs and Bacon (Optional)
Cook book page 23
Makes 6 servings.
3 lbs. spaghetti squash (Ideally have 1 squash that weighs 3 lbs.)
3 Tbsp. unsalted butter
3 Tbsp. olive oil
1 Tbsp. fresh herbs (mixture of rosemary, thyme, basil, oregano)
1/8 tsp. garlic powder (I like extra)
6 slices bacon cooked and crumbled. (Can bake with squash ~ 10 min.) Optional...mandatory for me.
Cut the squash length-wise in half. Carefully remove seeds. Well-grease a bake sheet and turn the squash cut side or flesh side down. Bake 375 degrees about 50 min. until squash is soft. Remove and let it cool. Remove the inside flesh with a fork. It will come out in strands that look like spaghetti, hence the name.
Place a lg. heavy bottomed skillet over med. heat. Add the butter & olive oil, when hot add the herbs and garlic. And cook for 20 sec. (releases natural oils/ flavors)Add squash and toss to coat/ heat thoroughly. Pour onto a warm platter and serve immediately or with a sauce. Crumble bacon over dish.
*You can toast the seeds - oil & salt for a good snack.
Makes 6 servings.
3 lbs. spaghetti squash (Ideally have 1 squash that weighs 3 lbs.)
3 Tbsp. unsalted butter
3 Tbsp. olive oil
1 Tbsp. fresh herbs (mixture of rosemary, thyme, basil, oregano)
1/8 tsp. garlic powder (I like extra)
6 slices bacon cooked and crumbled. (Can bake with squash ~ 10 min.) Optional...mandatory for me.
Cut the squash length-wise in half. Carefully remove seeds. Well-grease a bake sheet and turn the squash cut side or flesh side down. Bake 375 degrees about 50 min. until squash is soft. Remove and let it cool. Remove the inside flesh with a fork. It will come out in strands that look like spaghetti, hence the name.
Place a lg. heavy bottomed skillet over med. heat. Add the butter & olive oil, when hot add the herbs and garlic. And cook for 20 sec. (releases natural oils/ flavors)Add squash and toss to coat/ heat thoroughly. Pour onto a warm platter and serve immediately or with a sauce. Crumble bacon over dish.
*You can toast the seeds - oil & salt for a good snack.
Monday, March 8, 2010
Suppli al Telefono
* Recipe is from Jungle Jim's Carol Tabone. She KNOWS her risotto!
This is a popular appetizer from Italy that was designed to use up leftover risotto. For advance preparation, the risotto balls may be fried ahead and reheated in 350 degree oven before serving. When it's prepared and heated properly it should be stretched strands of cheese when one bites into it. It imitates telephone wires, ergo the name.
Base risotto:
4-5 c. chicken broth 1/4 cup olive oil 4 Tbsp. unsalted butter
1 medium onion diced 2 cups Arborio rice 1/2 c. freshly grated Parmesan cheese
salt to taste
Bring broth to a boil in a med. saucepan & keep it to a simmer (Don't let it boil away).
In a separate lg. saucepan pan, heat olive oil and butter.
Add diced onion and saute over med. heat, until translucent 4-5 minutes.
Stir in rice and cook just long enough to coat the grains thoroughly 1-2 min.
Heat on med. add 1/3 cup simmering broth and cook, stirring constantly, until liquid is absorbed. Always stir in the same direction "because".
Con't. to add broth 1/3 cup at a time stirring constantly over med. heat until all liquid is absorbed until all liquid is gone ~ about 16 min. Until rice is tender with a bite to the middle.
Remove from heat and add cheese, season with salt.
Allow rice to cool about 2 hours before making the balls. You may also cover and refrigerate until the next day.
Mozzarella balls:
Risotto recipe as above.
3 large eggs DIVIDED, 1 in risotto and 2 eggs for dipping
4 oz. mozzarella diced
1/2 c. Parmesan cheese grated
2 Tbsp. minced Italian parsley
salt &pepper to taste
2 cups dried bread crumbs
Vegetable oil for frying
Beat 1 egg and add to cooled risotto, mix well. Combine mozzarella, Parmesan, parsley,salt and pepper.
Scoop up egg sized amount of risotto (1 1/2 Tbsp.) and lay it in the palm of your hand. The rice should be no more than 1/2 inch deep. Make an indentation in the center, fill with small diced cube of mozzarella
and fold over, roll into a ball. Don't over stuff it. Lay it on a bake sheet and finish rolling all the balls. (Rinse hands every 4-5 balls)
Beat the remaining eggs with a little salt in a small bowl. Set breadcrumbs on a small bowl or plate. Dip the ball first into the egg,
and drop into the bread crumbs and roll.
"Wet hand" and "dry hand " technique works well here! Lay on separate sheet. You may need to refrigerate briefly until balls become firm.
Heat 3 inches of oil in the pan until 375 degrees. Test oil by dropping a few bread crumbs in the oil. They should bubble and turn brown almost instantly. Using a slotted spoon lower the rice balls into the oil.
Fry until golden brown about 2 min. (I did 3 at a time) Remove with a slotted spoon onto paper towels.
Serve immediately. 
When you pull them apart the string should be line string. I have not tried freezing them. You can reheat in the oven 350 degrees until done or microwave (if you are a Type A Osler)
Makes 20-24.
This is a popular appetizer from Italy that was designed to use up leftover risotto. For advance preparation, the risotto balls may be fried ahead and reheated in 350 degree oven before serving. When it's prepared and heated properly it should be stretched strands of cheese when one bites into it. It imitates telephone wires, ergo the name.
Base risotto:
4-5 c. chicken broth 1/4 cup olive oil 4 Tbsp. unsalted butter
1 medium onion diced 2 cups Arborio rice 1/2 c. freshly grated Parmesan cheese
salt to taste
Bring broth to a boil in a med. saucepan & keep it to a simmer (Don't let it boil away).
In a separate lg. saucepan pan, heat olive oil and butter.
Add diced onion and saute over med. heat, until translucent 4-5 minutes.
Stir in rice and cook just long enough to coat the grains thoroughly 1-2 min.
Heat on med. add 1/3 cup simmering broth and cook, stirring constantly, until liquid is absorbed. Always stir in the same direction "because".
Con't. to add broth 1/3 cup at a time stirring constantly over med. heat until all liquid is absorbed until all liquid is gone ~ about 16 min. Until rice is tender with a bite to the middle.
Remove from heat and add cheese, season with salt.
Allow rice to cool about 2 hours before making the balls. You may also cover and refrigerate until the next day.Mozzarella balls:
Risotto recipe as above.
3 large eggs DIVIDED, 1 in risotto and 2 eggs for dipping
4 oz. mozzarella diced
1/2 c. Parmesan cheese grated
2 Tbsp. minced Italian parsley
salt &pepper to taste
2 cups dried bread crumbs
Vegetable oil for frying
Beat 1 egg and add to cooled risotto, mix well. Combine mozzarella, Parmesan, parsley,salt and pepper.
Scoop up egg sized amount of risotto (1 1/2 Tbsp.) and lay it in the palm of your hand. The rice should be no more than 1/2 inch deep. Make an indentation in the center, fill with small diced cube of mozzarella
and fold over, roll into a ball. Don't over stuff it. Lay it on a bake sheet and finish rolling all the balls. (Rinse hands every 4-5 balls)Beat the remaining eggs with a little salt in a small bowl. Set breadcrumbs on a small bowl or plate. Dip the ball first into the egg,
and drop into the bread crumbs and roll.
"Wet hand" and "dry hand " technique works well here! Lay on separate sheet. You may need to refrigerate briefly until balls become firm.
Heat 3 inches of oil in the pan until 375 degrees. Test oil by dropping a few bread crumbs in the oil. They should bubble and turn brown almost instantly. Using a slotted spoon lower the rice balls into the oil.
Fry until golden brown about 2 min. (I did 3 at a time) Remove with a slotted spoon onto paper towels.
Serve immediately. 
When you pull them apart the string should be line string. I have not tried freezing them. You can reheat in the oven 350 degrees until done or microwave (if you are a Type A Osler)
Makes 20-24.
Subscribe to:
Posts (Atom)