I'd Rather Be A Chef https://www.idratherbeachef.com Where food inspires lifes adventures Mon, 29 May 2017 05:17:53 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 https://www.idratherbeachef.com/wp-content/uploads/2016/08/cropped-idratherbeachef-favicon-520-32x32.png I'd Rather Be A Chef https://www.idratherbeachef.com 32 32 Pesto Chicken Wings https://www.idratherbeachef.com/pesto-chicken-wings/ https://www.idratherbeachef.com/pesto-chicken-wings/#respond Mon, 29 May 2017 05:17:53 +0000 https://www.idratherbeachef.com/?p=69396 The post Pesto Chicken Wings appeared first on I'd Rather Be A Chef.

]]>

You had me at “Let’s eat some chicken wings.” Particularly if they are lightly coated in a tantalizing pesto sauce. Think about it for a minute… pesto and chicken were made to be with one another. Why not add it to chicken wings? Typically pesto is too chunky as a coating, but wait until you try this recipe. The pesto coats each wing perfectly. The perfect pesto chicken wings recipe.

This Pesto Chicken Wings recipe is: Gluten Free, Low Carb and Fabulous.

Pesto Chicken Wings are the best...

Pesto Chicken Wings are the best… saucy, incredibly tasty and simply delicious.

Pesto Chicken Wings Are Waiting For you

Sounds like a bad horror movie… the pesto chicken wings are waiting for you (queue the creepy music). Instead, this chicken wing recipe should have organs and harps playing from the heavens, shining light upon them to bask in their true glory. Maybe both examples are a little ridiculous, but I will say that these wings are really good.

I have been searching through all my SEO tools (note to self: you have too many SEO tools) looking for search terms people might use to find these delightful wings. Nobody has been searching for “pesto chicken wings” anywhere. Zero, zilch, nada. I was so surprised that I still can’t believe it. But the analytics don’t lie.

Why hasn’t anyone jumped on the pesto wing bandwagon? I think it is due to traditional pesto being a little oily, chunky and really not doing a great job of coating anything. Pesto is perfect for dipping or topping, but not really for coating. So why am I wasting time with this recipe? Because I have an incredible pesto recipe that is light, fluffy and coats perfectly.

Stick with me to find out how to make a pesto that will stick to your wings.

Pesto chicken wings are delicious with red pepper flakes.

I like to add some red pepper flakes to my pesto chicken wings for a little added kick.

Making the Perfect Pesto Wing Sauce

The perfect pesto wing sauce needs to coat the wing well and not be oily. That’s a lot to ask of a pesto.

For this recipe, however, we are going to use a pesto that is almost made like the traditional recipe, but we add in ricotta cheese. When you process the pesto, the ricotta changes the texture of the pesto completely. There is an airiness which almost makes it seem as though you’re not eating pesto at all. It is truly wonderful.

I stumbled upon how to make this pesto on one of our trips to Italy. We had the most incredible pesto sauce created by a small pasta shop which I brought back home to France with us. I made wings, dunked it into the sauce and am now sharing this delightful experience with you.

Pesto chicken wings

A drumette with any other sauce is just a drumette. Add on some delightful pesto and you’ve got a party in your mouth!

Ways to prepare your chicken wings:

Here are some great links on how to prepare your chicken wings and to cook them:

  1. How to Prepare Chicken Wings
  2. Crispy Baked Chicken Wings
  3. How to Grill Chicken Wings
  4. How to Smoke Chicken Wings

Love Wings? So do I. Here are some other great Chicken Wing Recipes:

Chipotle Chicken Wings

Lemon Garlic Chicken Wings

Devilishly Hot Chicken Wings

Thai Sweet Chili Wings

Pesto chicken wings start with simple salt and pepper wings.

Step 1: Prepare your wings by first trimming them, then adding salt and pepper only. The pesto sauce comes later.

My pesto chicken wings are grilled.

Step 2: Toss the wings on the grill. Cook them for 10-12 minutes or until they temp to 165 degrees. Getting them a little charred adds to the flavor.

Step 3: Once your wings are grilled up, you can load them in a bowl and pour over the pesto or use the pesto as a dipping sauce.

Final thoughts on the Pesto Chicken Wings Recipe:

When you make the pesto sauce, it is great for so much more than just these wings. You may add it to fish, chicken, shrimp, scallops, pork, pizza, pasta, lamb and more. Last weekend I cut up some cucumber and red bell pepper to dip into the pesto. Just scooped it up like an excavator. The next day I killed the batch with some local small batch potato chips.

These wings may change your thoughts on chicken wings forever. After you try them, there is no longer a need to goto a bar or restaurant to get overpriced wings. Just make them at home. They will taste better, have better ingredients and bring a bigger smile to your face than any restaurant can manage. Trust me on this and give this recipe a try.

These pesto chicken wings are completely unexpected.

I love these pesto chicken wings almost more than any other wing recipe. They are completely unexpected.

Perfect Pesto Chicken Wings

The combination of the fresh and light pesto with the super tasty chicken wing is a match made in heaven. Go ahead and revel in the flavor combinations. Grill or bake your wings!

  • 1 Recipe Pesto Sauce
  • 14 Chicken Wings (Drumettes & Flats separated)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper

For the Pesto Sauce

  1. Make the pesto according to the recipe. Set aside in the refrigerator until the wings have been grilled.

For the Grilled Wings

  1. Turn on your grill and allow to preheat.

  2. After the wings have been separated, liberally apply salt and pepper to both sides of the wings.

  3. Place the seasoned wings on the grill. Allow to cook for 3 minutes and rotate all the wings. 

  4. Continue cooking for another 3 minutes. Flip and repeat 2 more times or until the wings have reached an internal temperature of 165 degrees.

  5. Remove the cooked wings from the grill. Place them on a platter or in a bowl, depending on how you will serve them.

  6. If they are on a platter, dip the wings into the pesto sauce.

  7. If they are in a bowl, add about 1/3 cup of the pesto to the bowl. Toss gently with tongs and serve.

I like grilling the wings for this recipe. It adds a nice flavor component that works perfectly with the pesto sauce. If you would like, go ahead and bake your wings in the oven, saute them or deep fry them. Whatever you want to do, it will taste wonderful!

If you want to add some spice into the mix, sprinkle on some red pepper flakes or add in some Hatch Chili Powder.

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Pesto Chicken Wings appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/pesto-chicken-wings/feed/ 0
Stir Fry Noodles Recipe https://www.idratherbeachef.com/stir-fry-noodles-recipe/ https://www.idratherbeachef.com/stir-fry-noodles-recipe/#respond Thu, 25 May 2017 05:44:50 +0000 https://www.idratherbeachef.com/?p=69356 The post Stir Fry Noodles Recipe appeared first on I'd Rather Be A Chef.

]]>

There’s something beautiful about the song of a stir fry sizzling, popping and crackling on the stove. As the Beastie Boys would say: it’s triple trouble “mesmerizing, tantalizing & captivating.” However you would put it, trust me that this stir fry noodles recipe is packed to the brim with fresh flavors and enough spice that’ll make you wanna fight for your right to stir fry.

This Stir Fry Noodles recipe is: Gluten Free, Packed with Freshness & Spicy.

Stir fry noodles are so damn good.

I love how many flavors are combined in this delicious stir fry noodles recipe. It’s just so damn good.

A Stir Fry Noodles Recipe to Remember.

Making stir fry isn’t hard. Really it is one of the easiest ways to cook: it’s fast, flavorful and fun. What more could you ask out of a recipe? Not much.

The key to making a great stir fry is enough heat. If your stove has trouble cooking eggs, this probably isn’t the recipe for you. We’re looking for high heat, a little oil and lots of lip-smacking goodness.

Why is my stir fry noodles recipe something to remember? The answer is simple: lots of crunch, delicious chicken and so many layers of flavor you’ll wonder where the stir fry stops and you mouth starts. Food to mouth syndrome.

Is this stir fry noodles recipe gluten free?

This stir fry noodles recipe is as gluten free as you want to make it. Here’s why:

  1. Rice Noodles: These delightful noodles are naturally gluten free, being made from 100% rice. That being said, they are not paleo or wheat belly friendly. Rice is a no-no for either of these lifestyle choices.
  2. Egg Noodles: You may use regular noodles for this recipe, but typically they are made from flour which is laden with gluten.
  3. Buckwheat (Soba) Noodles: Make sure if you decide to use Buckwheat noodles that you check the ingredients carefully. Typically buckwheat is really heavy, making for a tough noodle. Manufacturers often times add in regular flour to lighten up the mix.
  4. Mung Bean(Glass) Noodles: These noodles are typically made of mung bean, potato or batata starch. They are gluten free, but heavy with starch which again would be against the paleo or wheat belly lifestyles.

Whatever noodles you choose to use, if you’re not making them yourself, make sure that you are checking for gluten in the ingredients. To learn more about all the different types of Asian style noodles, check out this awesome Guide to Shopping for Asian Noodles by Serious Eats.

Eat your stir fry noodles recipe with chop sticks... yummy.

I love eating my stir fry noodles recipe with chop sticks. For some reason it just tastes better than with a fork.

How to make stir fry noodles with chicken:

Here’s how to make incredibly delicious stir fry noodles:

  1. Cook the rice noodles according to the instructions on the package. Set aside with 1/2 cup of the cooking liquid.
  2. Heat your pan. Add in some sesame oil and olive or rapeseed oil.
  3. Add in the chicken. Cook for 1 minute, stirring well. Add in the stir fry sauce.
  4. Add in the veggies, starting with the most firm (carrots) first.
  5. Stir until the ingredients are nicely cooked.
  6. Add in 1/4 cup of the cooking liquid and 2 TBSP of the stir fry sauce.
  7. Add in the cooked rice noodles & Sriracha sauce, toss and serve hot!
  8. Top with sesame seeds, scallion, hot pepper and cilantro. Drizzle lime over top.

Here are some other complimentary recipes:

Thai Sweet Chili Chicken Wings

Easy Chicken Fried Rice

Seared Ahi Tuna with Wasabi Sauce

Final thoughts on the Stir Fry Noodles Recipe:

Keep in mind that this recipe is more of a guideline than a strict recipe. We’re not baking… we’re making delicious savory food which is significantly more forgiving. What does that mean? If you have squash instead of zucchini, add that instead. No scallion? Add in chives. No cilantro? Maybe some parsley. Don’t have mini-corn at your fingertips? Try some canned corn.

As with most savory recipes, your creativity is what will make it uniquely your own. My wife hates water chestnuts. I love them, but they are not in this recipe. Instead, I used bamboo shoots. If you love water chestnuts, use them instead. Let your creativity soar. It’s only dinner!

My stir fry noodles recipe is topped with sesame seeds, cilantro, scallion and spicy peppers.

My stir fry noodles recipe is topped with sesame seeds, cilantro, scallion and spicy peppers. Sprinkle some fresh squeezed lime for outstanding flavor!

Scrumptious Stir Fry Noodles Recipe

Trust me that this stir fry noodles recipe is packed to the brim with fresh flavors and enough spice that’ll make you wanna fight for your right to stir fry.

For the Stir Fry Sauce

  • 1/2 Teaspoon Garlic (Minced)
  • 1/2 Teaspoon Ginger (Peeled & Minced)
  • 1 Teaspoon Scallions (White parts only, minced)
  • 1 Teaspoon Honey
  • 1/4 Cup Soy Sauce (Gluten Free)
  • 2 Tablespoons Mirin or White Wine

For the Stir Fry Noodles

  • 1 Package Rice Noodles
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Olive Oil
  • 3 Chicken Breasts (Boneless / Skinless)
  • 6 Mini Corn (Rough Chopped)
  • 1/2 Cup Bamboo Shoots
  • 1/4 Cup Scallion (Greens, cut into 1" lengths)
  • 1/2 Cup Carrots (Sliced thin on the bias)
  • 1/2 Cup Yellow Bell Pepper (Cored & Sliced thin)
  • 1/2 Cup Zucchini (Cut into matchsticks)
  • 1 Cup Broccoli (Florets)
  • 1 Tablespoon Sriracha Sauce

Stir Fry Toppings (Optional)

  • 2 Tablespoons Cilantro (Chopped fine)
  • 1 Teaspoon Sesame Seeds
  • 1/4 Cup Scallions (Greens only, cut into 1/4" strips)
  • 2 Hot Peppers (Sliced thin)
  • 1 Lime

For the Stir Fry Sauce

  1. Combine all the ingredients for the stir fry sauce in a small bowl. Set aside for the flavors to combine. For hotter sauce, add in some Sriracha.

For the Stir Fry Noodles

  1. Cook the noodles according to the package. Typically, you bring the water to a boil and then turn off the stove, allowing the noodles to soak in the hot water. Cool them after they are cooked and coat lightly with oil to prevent clumping.
  2. Be sure to SET ASIDE 1/2 CUP of the liquid the noodles cooked in!

For the Stir Fry

  1. Slice your chicken breasts relatively thin, about 1/4″. Any thinner and the meat will be dry. Any thicker and it won’t cook fast enough.
  2. Heat the sesame oil and olive oil over high heat. You’ll know when the pan is hot when the oil shimmers.
  3. Add in the chicken. Allow to cook and brown for 2 minutes. 
  4. Add in the carrots, then the bell peppers and broccoli. Wait for 30 seconds to 1 minute, stirring, before adding in the additional ingredients.
  5. Add in the zucchini, scallions, bamboo shoots & corn. Cook for 2 minutes until the zucchini starts to soften just a bit.
  6. Add in 2 Tablespoons of the Stir Fry Sauce and Sriracha. Mix well and cook until the liquid has been mostly absorbed.
  7. Reduce the heat on the stove to medium.
  8. Add in 1/4 cup of the reserved noodle liquid and 2 Tablespoons of the Stir Fry sauce. 
  9. Add in the cooked noodles and mix well. Taste and adjust the seasonings. If you need more sauce, now is the time to add.

Finishing the Stir Fry Noodles Recipe

  1. Using tongs, portion the stir fry noodles into bowls. 
  2. Top with sesame seeds, cilantro, hot peppers, scallions and lime juice.

I used thin rice noodles. If you have thicker noodles, go ahead and use those instead. The same applies to buckwheat or egg noodles as well.

Want to make it really spicy? Add in the hot peppers right at the end of the stir frying process. The flavor will permeate the dish if your peppers are truly hot.

Thinking about making this vegetarian style? No problem: just omit the chicken. You may substitute tofu easily.

 photo brunch-pasta-with-bacon-egg.jpg photo chicken-mushroom-linguine.jpg photo 15-minute-spinach-penne.jpg photo instant-pot-carbonara.jpg photo italian-antipasto-tortallini-pasta-salad.jpg photo hot-caprese-pasta.jpg photo lemon-sun-dried-tomato-linguine.jpg photo stir-fry-noodles-recipe.jpg photo pea-and-ham-penne-rigatoni.jpg

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Stir Fry Noodles Recipe appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/stir-fry-noodles-recipe/feed/ 0
Summer Fling Champagne Cocktail https://www.idratherbeachef.com/summer-fling-champagne-cocktail/ https://www.idratherbeachef.com/summer-fling-champagne-cocktail/#comments Sun, 21 May 2017 05:55:10 +0000 https://www.idratherbeachef.com/?p=69359 The post Summer Fling Champagne Cocktail appeared first on I'd Rather Be A Chef.

]]>

In everyone’s life there’s a summer where it all began and you’ll never forget… right? My Summer Fling Champagne Cocktail will make your heart sing and remember that every summer has a story. Let your summer fantasy include this delightfully playful champagne cocktail loaded with strawberries, lemons and starry-eyed possibilities.

My Summer Fling Champagne Cocktail recipe is: Gluten Free and perfect for any summer event!

The Summer Fling is the perfect mix of champagne, strawberries, lemonade and rose.

The Summer Fling is the perfect mix of champagne, strawberries, lemonade and rose.

Enjoy your Summer Fling

Hello summer. Welcome back. I’ve missed you terribly. It’s time to get into the pool. Time to break free of the confines of the house. I have longed to feel the grass under my bare feet. For those of you who know me, you’ll agree that most of my best memories have been made either bare foot or in flip-flips.

Adventure awaits in the summer and I can’t get enough of it. One other thing I can’t seem to get enough of is my Summer Fling Champagne Cocktail. I have permanently added the Summer Fling to my list of summertime favorites.

My friend Lisa introduced me to this wonderful infusion of strawberries, lemons, rosé and champagne. Wow…Thank you. As the summer sun is beating down (which is already happening here in Provence) you will feel so much better with this cocktail in your hand. Trust me.

Want to pair your cocktail with something delightful? Take my Lemon No Bake Cheesecake for a whirl.

All the ingredients for the perfect Summer Fling...

All the ingredients for the perfect Summer Fling…

How to make a Summer Fling

Like any good Summer Fling, the flavors in this cocktail take a bit of time to develop…

First, find some rosé either at the grocery or a wine store. You don’t need anything expensive since we will be infusing it with other flavors.

Next, locate some organic (preferable) strawberries and an organic lemon. Wash them up really well.

Combine the strawberries, lemons and rosé in a glass carafe. Let it develop overnight in the fridge for maximum flavor potential!

Mix with some lemonade and top off with champagne, cava or sparkling water. I love adding a spring of mint as well.

Remember to drink responsibly… don’t spill.

Every Summer Fling needs some rosé.

Every Summer Fling needs some rosé. Let the strawberries and lemons steep in the rosé overnight.

Why have a Summer Fling?

Why not have a Summer Fling? This cocktail has it all:

  1. Your daily serving of fruit.
  2. Plenty of Vitamin C, B6, A, E and more!
  3. Potent Antioxidants & Improved Cardio Health
  4. A great source for Flavonoids
  5. It tastes flippin’ incredible too!

I’m all for the Summer Fling. Make it today and enjoy it tomorrow. It’s just that simple.

My summer fling recipe needs good lemonade.

Who has had a Summer Fling without some lemonade? Not me.

QUICK TIP: You can add in the lemonade during the steeping / infusion process if you want. The infusion will be cloudy if you do this, but I love the flavor.  Also, if you want to use homemade lemonade, feel free to do so! If there is no sugar added, the cocktail may be too dry and sour. A little sugar goes a long way.

Final thoughts on the Summer Fling Champagne Cocktail Recipe:

You’re going to love the Summer Fling on a hot summer afternoon with friends, at the beach, on the lake, at breakfast or brunch… even at lunch. Try it in the shade or at a parade. You know it’s good ’cause there’s lemonade. Make this today without any delay to get the good times underway.

The Recipe Redux

I’d like to thank everyone at The Recipe Redux for suggesting this month’s theme of healthy, colorful drink concoctions that would be perfect for festivities like bridal showers or graduations. We had a great time making this recipe and an even better time enjoying it in the sun! Please be sure to check out the other recipes in this collection by clicking on the Recipe Redux badge below in the post.

Top off your Summer Fling with some chilled Champagne, Cava or sparking water.

Top off your Summer Fling with some chilled Champagne, Cava or sparking water.

The Summer Fling

Let your summer fantasy include this delightfully playful champagne cocktail loaded with strawberries, lemons and starry-eyed possibilities.

  • 1 Bottle Rosé
  • 10 Strawberries (Sliced)
  • 1/2 Lemon (Sliced)
  • 2.5 Cups Lemonade
  • 1 Bottle Champagne or Cava
  1. Wash the strawberries and the lemon very well.

  2. Add the strawberries and lemon to a glass pitcher or jar large enough to hold all the liquid.

  3. Add in the rosé and the lemonade.

  4. Cover and refrigerate at least 4 hours or overnight for the best flavor.

  5. Pour into champagne flutes, filling 1/2 way and top each flute with champagne or cava. 

  6. Add in a fresh sliced strawberry and fresh mint to garnish if you would like.

If you’re not into champagne or don’t want to spend the money, look for alternatives such as cava or prosecco. Just make sure that they are Brut rather than demi-sec.

Don’t want more alcohol in your drink than just the rosé? No problem. Add in some sparkling water for an infused Rosé Spritzer. It’s delicious.

 

recipe-redux-linky-logo

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Summer Fling Champagne Cocktail appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/summer-fling-champagne-cocktail/feed/ 1
Pistachio Pesto https://www.idratherbeachef.com/pistachio-pesto/ https://www.idratherbeachef.com/pistachio-pesto/#comments Mon, 15 May 2017 07:54:13 +0000 https://www.idratherbeachef.com/?p=69327 The post Pistachio Pesto appeared first on I'd Rather Be A Chef.

]]>

You’re going to want to jump right into this pistachio pesto recipe. No joke. This is the stuff that dreams are made of. Seriously. You’re going to have to trust me on this one and make this recipe. This pesto is so light and airy you’ll want to add it to everything. Want to know the secret? Let’s take a look at how you can make this right in your kitchen.

This pistachio pesto recipe is: Gluten Free, Low Carb, Light & Fluffy.

Pistachio pesto made with love... and some ricotta.

Delightfully creamy pistachio pesto made with love… and some ricotta.

The Best Pistachio Pesto Recipe

In October, 2016 we went on a tour of Northern Italy for a couple weeks. It was incredible. We ate so much fantastic food that I ran out of adjectives after the first week. I just kind of started saying “bwahwah so good…” as we dashed from restaurant to restaurant.

The last afternoon we stopped in a small coastal town called Sestri Levante, near Cinque Terre. The historic downtown is completely magical with beautifully painted buildings and a pedestrian area showcasing excellent shops. This is where we found a pasta shop which made fresh pasta daily… and had the most amazing pesto sauce we had ever tasted.

Well, we just stopped back in Sestri Levante on our way home from Tuscany. I made it a point to stop in and get more pesto. I asked how it was so light and creamy. In the way only a true Italian can say (with a smile too) “it’s Ric-ott-a.”

So if you want to know the secret to making the best pesto: it’s ricotta. After a couple attempts, I figured out the recipe and am sharing it with you! It’s heavenly.

Pistachio pesto pairs perfectly with wings.

Pistachio pesto pairs perfectly with wings, fish, pork, chips, veggies… so many things!

How to make pistachio pesto

Making pistachio pesto is relatively easy. The hardest part is finding shelled pistachios here in France. In the States, they are everywhere. Here’s my thought on this… it only took me about 5 minutes to shell the 1/2 cup needed. Not a big deal.

Once you have the shelled pistachios, find yourself a beautiful bunch of fresh basil. I just stick my face right into the bunch and let the aroma really smash me in the face. Basil makes me happy.

Look for the freshest ricotta you can find. If you find some in a plastic container that has a basket suspended inside, you know you’re on the right track. You’re not going to use the whole container for this batch, so you’ll have to figure out another recipe to finish it off.

From there, it’s really up to you what you want to put into the mix. I’m a fan of garlic, lemon and parmesan. If you want to add in some mint or other aromatics, go ahead and experiment.

After you gather up all your ingredients, process them well with an immersion blender or a food processor. For this pistachio pesto, go ahead an process it more than you might a typical pesto. It will add more air and make it lighter.

How to use pistachio pesto

Using the pistachio pesto is easy. Here are some ideas on what to use it with:

  1. Pasta. Find something with nooks and crannies. The sauce will get trapped, making little pockets bursting with flavor.
  2. Chicken. Bake some chicken tenders seasoned only with salt and pepper. Top with the pesto and dig in with both fists.
  3. Wings. Yes. Grilled wings lightly coated in this pesto are mouthwatering. The recipe is coming out in the next couple days for this combo.
  4. Pork. Slice a pork tenderloin into medallions. Season with salt and pepper. Saute in a pan and top with the pesto and red pepper flakes. You’ll thank me later.
  5. Fish. If you somehow find yourself with the tasteless tilapia, go ahead and saute in a pan with some clarified butter until nice and crusty. Add some lemon and smother in the pistachio pesto.
  6. Scallops. Pan sear scallops in a very hot pan with rendered bacon fat. Sprinkle with lemon zest and place a dollop of pesto right on each scallop for a divine experience.
  7. Lamb. Grill some lamb chops. Make the pistachio pesto and dip the grilled lamb chops right into the pesto. KAPOW. Smashed in the chops with flavor.
  8. Shrimp. In a large saute pan, add olive oil, butter and garlic. Saute the shrimp, drizzle with some fresh lemon juice and add the pesto right into the pan. Toss to coat. Be prepared to make enemies of your closest friends.
  9. Pizza. Make your own dough, roll it thin and par bake. Add a thin layer of olive oil and coat with the pistachio pesto. Liberally cover with mozzarella, tomatoes, basil and chopped bacon. Bake and top with arugula. An etherial experience.

Final thoughts on the Pistachio Pesto Recipe:

Don’t love pistachios? No problem. Go ahead and use cashews, walnuts, almonds or pine nuts. They will all turn out delicious.

The only downfall of this recipe that I’ve found is the inability to freeze it. Why is that a downfall? It’s hard to find basil during the winter and I’d love to have this on hand. The problem is simple: when it thaws the “airiness” disappears, which is the real draw to this recipe.

On the other hand, I haven’t made a batch yet which hasn’t disappeared within hours of it being made. I think you’re going to love this yummy pistachio pesto recipe. Give it a try today!

This pistachio pesto is made with basil, ricotta, pistachios, parmesan and more!

This pistachio pesto is made with basil, ricotta, pistachios, parmesan and more!

The Best Pistacho Pesto Recipe

A light, fluffy and delightfully playful pistachio pesto which pairs perfectly with fish, chicken, pork, veggies, chips and more. Wonderful for dipping!

  • 2 Cups Basil Leaves (Fresh. Torn with stems removed.)
  • 1 Teaspoon Garlic (Minced)
  • 1/2 Cup Pistachio Nutmeats
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Shallot (Minced)
  • 2 Tablespoons Lemon Juice (Fresh.)
  • 1/2 Cup Parmesan (Shredded)
  • 1/3 Cup Ricotta
  • 1 Pinch Salt & Pepper
  1. Using an immersion blender or a food processor, process the pistachios and really get them well blended.

  2. Remove the ground pistachios and set aside.

  3. Add the torn basil leaves, garlic, olive oil, shallot and lemon juice. Process well.

  4. Add the ricotta and ground pistachios. Process well.

  5. Add in the parmesan, salt and pepper. Process well. 

  6. Serve immediately or store in the refrigerator for up to 3 days.

If your pistachio pesto is too thick, add in some more olive oil to thin the mixture out a bit.

Looking for a bit of a kick? Add in some red pepper flakes. It tastes so good.

Pistachio pesto also loves a hint of fresh mint too… particularly if you are serving it with pork or lamb. Absolutely delightful.

Go ahead an scoop some up with a slice of cucumber or even a spoonful by itself. It’s so damn good.

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Pistachio Pesto appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/pistachio-pesto/feed/ 1
Grilled Chipotle Chicken Wings: Finger Lickin’ Good https://www.idratherbeachef.com/chipotle-chicken-wings/ https://www.idratherbeachef.com/chipotle-chicken-wings/#comments Fri, 28 Apr 2017 05:01:23 +0000 https://www.idratherbeachef.com/?p=69114 The post Grilled Chipotle Chicken Wings: Finger Lickin’ Good appeared first on I'd Rather Be A Chef.

]]>

Looking for some smoking hot chipotle chicken wings? You’ve found the right recipe. Not only are we going to make a quick chipotle spice dry rub, but we’re going to coat these wings lightly in chipotle aioli just to make things interesting. Top them off with some sliced basil for a tantalizing treat that is perfect to watch the game or feed the family for dinner. Check out this awesome recipe and then get cooking!

This Chipotle Chicken Wing recipe is: Gluten Free, Paleo, Low Carb & Delightfully Spicy

Chipotle chicken wings lightly coated in chipotle aioli and topped with sliced basil.

Chipotle chicken wings lightly coated in chipotle aioli and topped with sliced basil.

Chipotle Chicken Wings Are Incredible!

Around our house we can’t get enough chipotle. My kids put chipotle sauce on just about everything to see how it might taste. Chipotle eggs, deviled eggs and southwest omelettes start off the morning. At lunch, we’ll chow down on some a chipotle chicken fajita or nachos… and for dinner who wouldn’t love some honey chipotle bbq chicken?

Recently, I’ve wanted to branch out from just using the smokey chipotle Tabasco sauce. Why not make a yummy, smoked chipotle dry rub? Easy enough. My kids love how the spice rub smells. My son asked if we could put it on some wings, so that’s what we did. Let me tell you that dry rubbed chipotle chicken wings are spectacular. I grilled mine for some extra flavor and they disappeared off the platter in record time.

These chipotle chicken wings were so good I made them a second time in the same day. The second time I grilled them and coated them lightly in my Chipotle Aioli (recipe link below). Wow. It needed some brightness, so I chopped up some fresh basil which made all the difference in the world. Just so good. I know you’re going to love them too.

These chipotle chicken wings just taste incredible. They have a great dry rub, are grilled and then dipped in a tasty sauce. How can you lose?

These chipotle chicken wings just taste incredible. They have a great dry rub, are grilled and then dipped in a tasty sauce. How can you lose?

How to Make Chipotle Chicken Wings

There are several ways to make chipotle chicken wings. Check out these resources:

How to Prepare Chicken Wings Video
Grilled Chicken Wings
Baked Chicken Wings

Once you choose how you want to make the wings, go ahead and whip up some of the chipotle dry rub. Give them a good coating and you’re in business.

Chipotle Chicken Wing Rub

Making the Chipotle Chicken Wing Rub is easy. Keep in mind that you can adjust the heat by adding more or less cayenne pepper.

You’ll need to mix these dry spices together in a bowl:

  • 1 Tablespoon Crushed Chipotle Pepper
  • 1 Tablespoon Granulated Garlic Powder
  • 1 Tablespoon Granulated Onion Powder
  • 1 Tablespoon Smoked Hungarian Paprika
  • 1 Tablespoon Ground Cumin
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Mustard Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Cayenne Pepper

Add everything to a bowl and stir until completely mixed. Use this as a fajita seasoning, taco seasoning or add a couple tablespoons into sour cream for an awesome chipotle dipping sauce. It’s perfect to rub all over a pork shoulder to make some incredibly tasty pulled pork or apply liberally to boneless skinless chicken thighs for some shredded southwest chicken.

Packed with flavor, you'll love my chipotle chicken wings. Grilled or baked, they taste fantastic.

Packed with flavor, you’ll love my chipotle chicken wings. Grilled or baked, they taste fantastic.

Chipotle Chicken Wing Sauce Recipe

Here are some great recommendations for sauces to pair with my chipotle chicken wings:

  1. Chipotle Aioli: It packs some intense flavor and is ready in under 2 minutes (watch the video!). Use it as a dipping sauce or lightly coat your wings in the sauce. So good.
  2. Homemade Blue Cheese Dressing: This is my most popular recipe month after month. This blue cheese will cool down your tastebuds in no time flat. Make extra to dip in some celery or peeled carrots.
  3. Honey Blue Cheese Dressing: For some reason, Chipotle Spice loves honey. Once you have made the blue cheese dressing, mix in some honey to suit your taste. Awesome.

Try my other chicken wing recipes:

Lemon Garlic Chicken Wings
Thai Sweet Chili Wings
Devilishly Spicy Hot Wings Recipe

Final thoughts on the Chipotle Chicken Wing Recipe:

I love eating chicken wings. With all the nooks and crannies, they are just the perfect delivery platform for huge flavor. Plus they are so versatile… great for appetizers, party bowls or served as a filling lunch or dinner option as well. Whether they are baked, grilled or fried, they just taste so good.

With this chipotle chicken wings recipe, you’re in the drivers seat with how spicy you want the mix to be. We love wings spicy around here, so the more heat the better. If you just want some of that good chipotle flavor, dial back the cayenne and chipotle pepper. The smoke flavor will come through with the smoked Hungarian paprika and the wings will still be delicious.

I would pair this with a really good pilsner (if you drink beer) or hard cider. There isn’t really a great wine pairing to go with these wings. If you’re not into cider or beer, make yourself a delicious margarita. You’ll be happy you did.

Enjoy this recipe and let me know how it turned out for you!

Dip these chipotle chicken wings into some chipotle aioli for an extra spicy surprise... or into some homemade blue cheese dressing to cool it down.

Dip these chipotle chicken wings into some chipotle aioli for an extra spicy surprise… or into some homemade blue cheese dressing to cool it down.

Grilled Chipotle Chicken Wings Recipe

Dip these chipotle chicken wings into some chipotle aioli for an extra spicy surprise… or into some homemade blue cheese dressing to cool them down. However you want to serve them, be prepared for some huge flavors.

For the Chipotle Chicken Wing Dry Rub

  • 1 TBSP Crushed Chipotle Pepper
  • 1 TBSP Granulated Garlic Powder
  • 1 TBSP Granulated Onion Powder
  • 1 TBSP Smoked Hungarian Paprika
  • 1 TBSP Ground Cumin
  • 1 TSP Kosher Salt
  • 1 TSP Mustard Powder
  • 1 TSP Dried Oregano
  • 1/2 TSP Pepper
  • 1/2 TSP Cayenne Pepper

For the Chicken Wings

  • 16 Chicken Wings (Drums & Flats separated. Wing tips discarded.)
  • 3 TBSP Olive Oil

For the Chipotle Chicken Wing Rub

  1. Add all the dry seasonings to a bowl. Mix well until fully incorporated.

For the Chipotle Chicken Wings

  1. Add the chicken wings to a large bowl. Coat with the olive oil. You may use less than 3 TBSP if you have smaller wings.

  2. Liberally coat the wings with the Chipotle spices.

  3. Add to a hot grill. Cook the wings for 15-20 minutes or until cooked through. Chicken is cooked at 165 degrees. 

  4. Serve hot and enjoy.

If you have extra chipotle spice left over, seal it in an airtight container and use within a couple weeks. It is delicious on chicken, shrimp, pork or even fish!

For a family of 4 for dinner, 32 combined drums and flats is a good meal with a side salad. For a delicious dressing, combine Chipotle Tabasco with olive oil and lime juice. Top with some tomatoes, cheddar cheese, corn, black beans and some crumbled tortilla chips. It’s awesome.

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Grilled Chipotle Chicken Wings: Finger Lickin’ Good appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/chipotle-chicken-wings/feed/ 1
Food Foraging: Reducing Food Waste Before It Starts https://www.idratherbeachef.com/food-foraging/ https://www.idratherbeachef.com/food-foraging/#respond Sat, 22 Apr 2017 23:07:38 +0000 https://www.idratherbeachef.com/?p=69261 The post Food Foraging: Reducing Food Waste Before It Starts appeared first on I'd Rather Be A Chef.

]]>

Have you ever thought about foraging for food? It is truly amazing how many edible plants may be within walking distance of your house! Keep reading to learn how to get started in food foraging, how it reduces waste and can completely change the way you look at plants. While we were out, we found some wonderful flowers for a bouquet to liven up our table as well. Get up, get out and get going… Food foraging is really incredible.

Food foraging is all about knowing what to look for and how to prepare it.

We foraged wild fennel, dandelion greens, dandelion heads, wild hops and many more items. The white flowers are for table decoration!

Food Foraging: What’s it all about?

I think that there are some misperceptions out there about foraging for food. People think that everything we should buy is at the grocery store. Others have told me that it’s weird to walk around and pick things. Many people are worried about getting sick from picking the wrong things. What about pesticides? What do I wear to forage? The questions go on and on.

Let’s talk for a minute about grocery store greens. There are a bunch of different greens at the grocery store, but there are so many more available to eat. I promise that your grocery store never carries Wild Ramps (a flavor between garlic and basil… so yummy). The high end grocery stores might have dandelion greens, but why pay for what you can pick yourself? Also, going out and finding your own greens reduces the carbon footprint significantly!

Is it weird to go around and pick things? Well, that’s up to you to decide. Now, what I would not recommend is walking into your neighbors yard to forage without permission. They might take issue with that. But if you were to tell them that you wanted to pick their dandelions for them, I bet they would have no problem letting that happen. Typically, however, most foraging is not going to be in your yard or your neighbors. I’ll get to that in a bit.

What about getting sick or ingesting pesticides? These should be your #1 concern when considering foraging for food to eat. Using local experts, books and consulting google will be your first line of safety when food foraging. If something is questionable and you don’t have an expert to ask, it is better to lean on the side of caution. Only eat those things you are sure are safe. But how can you tell if there are pesticides? That’s more difficult, but the risk is mitigated when you start to find the right locations to forage.

I made the mistake when I first got to France of picking up about 50 horse chestnuts. I thought they were regular chestnuts simply because the nut looks very similar. Before working on them, I did a quick google search and found that it would have been a really bad idea to eat them. I mean REALLY BAD IDEA.  So they were sent to the compost pile. Lesson learned.

When you practice food foraging, you'll find wonderful things all around you like these wild hops that are perfect for an omelette.

These are wild hops. They taste like the most delicate asparagus… perfect for an omelette.

The Recipe Redux: Reducing Food Waste for Earth Day

This month’s Recipe Redux theme is showing how we reduce food waste in honor of Earth Day. I thought really long and hard about what to write about. At first, I came up with a list of things I could cook that would use almost every part of either the beast or vegetable. I’ll include those later in the post because some of them are pretty good ideas that we used in our catering kitchen.

One of the items I really wanted to talk about was reducing waste before you even head to the grocery store. The idea here is to plan out what you are going to eat for the week and use one protein several different ways. Buy your vegetables sparingly as they tend to go bad first and so on… but then I took another step backward from there. Why even go to the grocery store?

If you really want to reduce waste, go out and find your own food first. I promise you that after spending an hour or two food foraging, you’ll consume everything you gathered!

Reducing Waste through Food Foraging

Here’s a quick list of areas where we can help the environment and reduce waste by foraging our own food as compared to purchasing food in the grocery:

  • Growing: Fruits and vegetables use copious amounts of water, fertilizer and pesticides.
  • Farming: Multiple issues including climate change, genetic engineering, pollutants, soil degradation.
  • Processing: Massive resources needed for general cleaning, removal of leaves, washing, sanitizing and more.
  • Transporting: Think massive warehouses, planes (to transport crops from around the world), trucks. The supply chain here is very long.
  • Packaging: Ever take a look at your recycling bin to see just how much plastic is in there? Lettuce, strawberries, raspberries and blueberries all come in plastic clamshells. Buy loose veggies? What about the thin plastic bag we all shove our veggies into? Yikes.
  • Storing: The grocery store uses a lot of electricity to keep our produce cool. Keep in mind that grocery stores also throw away a massive amount of food that we don’t buy but they have to stock to keep the shelves looking full! Huge waste every day.

Food Foraging Can Help:

  • Bring awareness of just how wasteful we are as a society.
  • To reduce waste and environmental impact.
  • Deepen your knowledge of local plants and animals.
  • Introduce you to new people. If you see a tree or yard full of good things to eat, strike up a conversation to see if the person has excess or would trade for something you make (think of canned goods or a pie!).
  • Add more nutrients and diversity to your diet.
  • Get you closer to nature to understand just how much is around us.
With food foraging, dandelions, fennel and other leafy greens can be found easily.

I just love this platter and had to take another picture of all the items we foraged. Looks good- right?

How do I get started foraging for food?

Getting started can be easy. Here are some ways to get started:

  1. Find a local Foraging or Wild Edible MeetUp group. There is a growing movement for food foraging across the country.
  2. Research your local county extension office. If you find plants that you are having trouble identifying, the good people at your extension office may be able to help.
  3. Read some wild food foraging books, blogs and field guides specific to your region.

Starting food foraging safely:

  • Remember that with food foraging, it should be safety first. Never, ever taste or eat a plant, mushroom or anything else which you have not positively identified. If you have any question in your mind about whether it is safe to eat or not, err on the side of caution and don’t eat it!
  • Stay away from major roads and walkways. These are often sprayed with pesticides, herbicides and may have polluted runoff from road sprays or other toxic chemicals.
  • Try to avoid areas with lots of dogs! Dog feces have toxins in them that should not be ingested.
  • Be respectful of your neighbors and the property of other people. If it is not on public land, ask permission first.
Food foraging starts right in your yard with what you once thought were weeds!

Don’t spray the dandelions in your yard! Instead, pick the greens to make this delightfully bitter dandelion greens side dish.

Other Ways to Reduce Food Waste

Here’s a great list of other ways to reduce food waste from your kitchen:

Veggies:

  1. Buy responsibly from the grocery store.
    1. Check your produce for soft spots, mold or rot before buying them.
    2. Take lettuce bags / boxes from the BACK of the stack. Grocery stores need to sell food that is expiring first so they put the older food up in front!
    3. Purchase what you need and are able to eat within a couple days of purchase.
  2. When you have a surplus of vegetables, consider canning them. You are able to extend the shelf life out for months or years depending on how it is handled.
  3. Use your vegetable scraps for stock. If you’re not making stock anytime soon, put them in the freezer until you make them next time. The stock doesn’t care if the vegetables are fresh or frozen.
  4. Repurpose small quantities of usable vegetables. If you’re making an Egg Salad recipe with celery, save the base for stock and cut the remaining stalks into snack size. Place in some water and hold in the fridge. You may also use the leaves in salads or salad dressings.
  5. Inevitably you will have food waste. There is no way to avoid it. If possible, start a compost pile rather than sending it to a landfill. You’ll be amazed at just how much space organic waste consumes.

Proteins:

  1. I love buying proteins in bulk. Seems odd when talking about waste, but it really works.
    1. Cook a couple pounds of Pulled Pork or Shredded Chicken Thighs. Freeze them to use in quick recipes in the future.
    2. Save the trimmings for stock. If you’re not making that kind of stock, freeze the trimmings.
    3. You may buy in large bulk quantities with friends (think of buying a cow or a full pig). This can be an incredibly efficient method to reduce significant amount of waste!
  2. Plan your meals around the proteins you purchase. If purchasing chicken breasts, try making Sauteed Chicken Breasts with Vegetable Medley on Monday and Low Carb Chicken Fajitas on Tuesday. On Wednesday morning, make a Fajita Frittata. The best part with these recipes is using similar vegetables in all three of them as well.
  3. Freeze any unused raw proteins. When you need them in the future, pop them in the fridge overnight and you’re ready to go the next day.
  4. Eat or repurpose your leftovers! If you have leftover sauteed potatoes, add them to some eggs in the morning. Same for most veggies: they almost all taste good with eggs!
When you begin food foraging, you can transplant items like wild leeks right to your yard to make this wild leek flan.

Wild leeks are delicious. If you find them, you can replant them in your own yard easily. Treat yourself to this delicious wild leek flan… so good!

Final thoughts on getting started on your Food Foraging adventure:

On my day out food foraging in France with my friend Giuseppina from the Venice in Provence cooking school we found some really delicious wild edibles. Here’s what we made:

  • Wild Leek Flan
  • Wild Hop Omelette
  • Bacon Braised Dandelion and Poppy Greens
  • Wild Fennel Simple Syrup (delicious over strawberries!!)
  • Wild Fennel Blanc Manger
  • Dandelion Head Jelly

It was the perfect morning for to go foraging. The grass was covered with dew and it smelled of springtime. Who knows what we will find next, but I am looking forward to another foraging adventure!

Food foraging allows you to find wonderful herbs like wild fennel for this blanc manger dessert.

Wild Fennel Blanc Manger made with agar agar, ginger and strawberries. So light and delicious.

recipe-redux-linky-logo

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Food Foraging: Reducing Food Waste Before It Starts appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/food-foraging/feed/ 0
How to Make Truffle Butter Easily at Home! https://www.idratherbeachef.com/how-to-make-truffle-butter/ https://www.idratherbeachef.com/how-to-make-truffle-butter/#comments Thu, 23 Mar 2017 13:44:50 +0000 https://www.idratherbeachef.com/?p=69230 The post How to Make Truffle Butter Easily at Home! appeared first on I'd Rather Be A Chef.

]]>

As the saying goes… butter is better. If that’s the case, then truffle butter is the best. Stick with me for this easy-to-follow recipe on how to make truffle butter right in your own kitchen. So yummy.

This recipe for how to make truffle butter is: Gluten Free, Low Carb, Primal and just so savory.

How to make truffle butter in your own kitchen.

A little truffle butter on fresh baguette is simply delightful.

How to make truffle butter: it’s better!

Here’s an immutable truth about fresh truffles: they love fat and salt. It’s like a bizarre love triangle, but it works on so many levels.

In my opinion, butter is the absolute perfect medium to serve with the truffle. It has just enough fat to enhance the truffle and that buttery flavor which pairs ohhhh so well. Toss in some medium-ground sea salt, gray salt or Himalayan salt and you’ve just created heaven on earth.

You might think that I am being facetious, but just wait until you’ve tried it for the first time. It is a real game changer when it comes to butter.

So… want to know how to make truffle butter at home? Get the best butter you can find, some really nice salt and a fresh truffle. The rest will come together naturally.

What’s truffle butter?

Truffle butter is a mixture of salted butter and fresh truffles which have either been sliced or grated. Typically it is best to consume truffle butter quickly as it has a short shelf life. It may also be frozen for up to six months.

This particular butter is considered a “compound” butter. A compound butter is a mixture of butter along with other ingredients.

For this compound butter, it is best to use fresh truffles.

How to make truffle butter.

The truffles I used for this recipe came right from this huge collection from my friends… heaven on a plate.

Where can I buy fresh truffles?

You’re in luck! We sell fresh ORGANIC French Truffles directly from our friends truffle farm in the south of France.

Want to get your hands on one of the best ingredients on the planet? Just fill out the form below and you’ll start to receive information only about TRUFFLES!

What does truffle butter taste like?

Truffle butter tastes incredible. All at once you experience the creamy, melty butter spiked with salt and perfumed with fresh truffles. With the addition of the truffle, the butter takes on a nutty almost woody flavor with overtones of dank mushrooms.

When you learn how to make truffle butter, you’ll savor every slice.

How to make truffle butter easily at home!

Use enough grated fresh truffles so they are equally dispersed throughout the butter.

When to use truffle butter:

Truffle butter is not intended to be used for cooking! When the truffles are heated they tend to lose all their aroma and flavor. Just use regular butter to cook with and add the truffle butter on top.

A good example of how NOT to use truffle butter is under the skin of poultry before cooking. What you expect to be absolutely delicious will most likely taste like buttery poultry with black flecks in it.

Truffle butter is fantastic when used any of the following ways:

  • On a toasted baguette. Just slather it on and enjoy.
  • Added to a piping hot steak, grilled chicken or pan seared pork chops. Plop a dollop right on top.
  • Mixed with mashed potatoes.
  • Added to cooked Basmati rice.
  • As a sauce for fresh pasta or meat stuffed ravioli.
  • Melted and drizzled over popcorn.
  • Mixed in with freshly cooked french fries.

How much does truffle butter cost?

When you know how to make truffle butter, it doesn’t cost that much. Use the remnants of your truffles, grate them and mix them with room temperature butter.

Truffles themselves are expensive, but you always have waste and little bits that break off of the truffle. Save these little bits. They are perfect for truffle butter or to add to some truffle salt.

How to make truffle butter

You can store the log of truffle butter in the freezer for about six months. Just make sure it is sealed well.

Can I use truffle oil to make truffle butter?

The quick answer is maybe. Here’s why:

  1. Most truffle oil is fake. Manufacturers add in chemicals to make it taste like truffles. Typically they always taste awful. I’d say you are ruining good butter with bad truffle oil.
  2. It will be really spreadable. Let’s say that you find a really good truffle oil (we sell REAL truffle oil too!) and want to mix it with the butter. You need to whip it for a while to get it to incorporate properly. Once it is all mixed up, you’ll have some spreadable truffle butter.
  3. The cost will be lower. If you can find real truffle oil (made with tuber melanosporum), it will be significantly less expensive than using fresh truffles. You could also use some of the fresh truffle bits along with some truffle oil for a really nice truffle butter.

Truffle Butter VS. Truffle Salt:

Truffle butter is a compound butter made by adding salt and truffles. Truffle salt is typically sea salt which has been infused with bits of truffles. Truffle salt is used as a finishing salt just as truffle butter is a finishing ingredient. Use truffle salt on veggies, starches and proteins.

Most store-bought truffle salt is between 5-10% truffles and is often perfumed with truffle oil.

You may purchase truffle salt through us which is 30% fresh truffles with absolutely no truffle oil. Both summer and winter truffle salt is available.

Truffle Butter VS. Truffle Oil:

Truffle oil is typically made with chemicals which give it a massive, heady truffle scent. If you’ve ever been at a restaurant and can smell the truffle risotto from two tables over, it’s entirely fake. Real truffle oil is made with truffles and has a very delicate aroma. The flavor is spicy with notes of wood and earth. The beauty is in its subtle flavor.

The use of truffle butter and truffle oil is really interchangeable. They are both used for finishing and not during the cooking process. Truffle oil can make a really delightful dressing for salads.

How to make truffle butter

You can use your homemade truffle butter on bread, pasta or grilled meats!

Final thoughts on How to Make Truffle Butter:

The idea behind truffle butter is not to watch calories. It’s a treat. A luxury ingredient. Something that should be savored.

All that being said, look for really good butter with a high fat content. In the States, my suggestion is to buy unsalted butter so you may add in good, crunchy sea salt. The burst of salt with the butter and truffles is almost addictive.

I keep my truffle butter log in the freezer. Whenever I make something on the grill that just needs something simple added, I pull out the truffle butter. Heat up the knife under hot water and cut off some coins. Just place the frozen coins on the grilled meat right before serving. It’s just delightful.

Hopefully you learned something about how to make truffle butter in your own kitchen. The recipe is below and you may follow along in the video above! Let me know your thoughts and what you love with truffle butter!

How to make truffle butter

I love adding about and inch and a half of truffle butter to a cheese board. It’s a delightful surprise for people to find!

Truffle Butter Recipe

Learn how to make truffle butter with this easy to follow recipe!

  • 2 Sticks Butter (Unsalted)
  • 2 TBSP Truffle (Grated)
  • 2 TSP Kosher Salt
  1. Allow the butter to come to room temperature on the counter. This should take about an hour.

  2. Add all ingredients to a bowl.

  3. Mash together.

  4. Lay the butter on plastic wrap or parchment paper. Roll tightly into a log.

  5. Use immediately or freeze for future use.

I like to freeze my truffle butter to use throughout the year. To use on steaks or other grilled meat, simply remove from the freezer and slice with a knife that has been run under hot water. Put the truffle butter back in the freezer for future use.

Truffle butter will last about six months in the freezer. 

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post How to Make Truffle Butter Easily at Home! appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/how-to-make-truffle-butter/feed/ 2
How To Make Truffle Oil In Your Kitchen https://www.idratherbeachef.com/how-to-make-truffle-oil/ https://www.idratherbeachef.com/how-to-make-truffle-oil/#comments Thu, 16 Mar 2017 05:00:54 +0000 https://www.idratherbeachef.com/?p=69209 The post How To Make Truffle Oil In Your Kitchen appeared first on I'd Rather Be A Chef.

]]>

Looking to learn how to make truffle oil? Here’s a great resource to get you started. Fresh truffle oil is delicious as a salad dressing, used as a decadent dipping sauce for crusty baguette or as a finishing drizzle on soups or other savory dishes. You’ll be amazed at just how easy it is to make truffle oil.

This truffle oil recipe is: Gluten Free, Paleo, Low Carb, Vegetarian, Vegan, Primal and Wheat Belly Friendly.

How to make truffle oil

Fresh black truffles make this incredibly aromatic truffle oil.

Learning How to Make Truffle Oil

It’s surprising to me that I didn’t learn how to make truffle oil from my good truffle farming friends. Instead, I learned how to make truffle oil from Giuseppina, my Venetian Master Chef friend at her cooking school Venise en Provence.

Here’s are the secrets on how to make truffle oil:

  1. Use fresh truffles. Preferable winter truffles for the most flavor.
  2. Use good quality olive oil. Truffles are a very expensive ingredient. Don’t cheap out on the oil.
  3. Use extremely low heat. Truffles hate high heat.
  4. Let the truffles infuse the oil.
  5. When the oil cools, use immediately.

Seems simple enough. Really the hardest part to the whole process is getting fresh truffles.

How to make truffle oil

The truffles I used in this recipe to make truffle oil came directly from this basket. So fresh and fragrant.

Where do I get fresh truffles to make truffle oil?

You’re in luck. My good friends own an organic truffle farm in the south of France and we import them to the States!

Sign up below to receive:

  • Great information on what to look for when purchasing truffles (seasonal)
  • A fantastic Black Truffle packet with tons of tips and tricks with truffles (available 3/20/17)
  • Delicious Truffle Recipes (which are specific only to using seasonal truffles)
  • Quarterly updates from the Truffle Farm
  • Interesting product offers available only to subscribers!

How to make truffle oil:

To make truffle oil, we are going to gently warm good quality olive oil. The oil should be between the temperature range of 120 to 140 degrees Fahrenheit. Use an instant read thermometer to check the oil temperature.

When the oil has been heated, turn it off. Shave or grate the truffle into the oil. Allow to steep in the oil for 30 minutes or until the oil has cooled to room temperature.

How long does truffle oil keep?

When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly.

Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods.

The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms.

How to make truffle oil

Truffles everywhere. As I was taking the pictures, it smelled almost like dark chocolate. So yummy.

How much truffle oil should I use?

It all depends on how “truffled” your oil becomes. All truffles have different levels of pungency.

As a rule, summer truffles have less aroma and intoxicating flavor than winter truffles.

One truffle may have more flavor than another as well. No two truffles are exactly alike. They’re a lot like snowflakes… each one is unique.

So how much truffle oil to use depends entirely on how truffled the oil has become. I tend to use quite a bit, since fresh truffle oil tastes NOTHING like the oil that you buy in bottles. Homemade truffle oil is light, delicate and truly pleasing to eat.

What does truffle oil taste like?

Fresh, homemade truffle oil has a heady scent that is woody and reminiscent of dank mushrooms. The smell is not overpowering, but delicate.

Fresh truffle oil has a flavor which is a combination of the earthiness of the truffle and the spicy bitterness of good quality olive oil. It is a true tasting experience.

How to make truffle oil

The truffles will fall to the bottom after you make the truffle oil. Make sure you scoop them out with a spoon!

Why is truffle oil so expensive?

Homemade truffle oil is an expensive ingredient. I would call it a luxury ingredient, so plan to use it appropriately.

It is expensive for two reasons. First, truffles are very expensive and we’re going to use a good amount of the truffle in the oil. Second, quality olive oil is not cheap. When you combine both of these already expensive ingredients together, it creates a whole new “super” expensive ingredient!

If you are wondering why REAL store bought truffle oil is so expensive, just read the last paragraph. If you encounter inexpensive truffle oil, it is going to be made with chemicals meant to replicate the truffle flavor. Walk away quickly.

Should I use truffle oil to cook?

Thinking about searing your beautiful steak with truffle oil? Think again. Truffle oil is truly a finishing oil and should be treated as such.

When using truffle oil in a high heat environment like searing, sauteing, frying or even roasting in the oven… all the truffle flavor will disappear and you’ll be left just with the olive oil flavor.

Fresh truffle oil is an expensive ingredient. Give it the respect it deserves by using it properly and making it the star of the meal.

Thoughts on How to Make Truffle Oil:

Let’s make one thing clear: I’m not suggesting that you should use bottled truffle oil in just about anything. Unless it is made with REAL TRUFFLES, it is most likely chock full of chemicals and will ruin just about any recipe.

Wondering what truffle oil uses real truffles? Take a look at the ingredients on the label. If it says Tuber Melanosporum on the label, you’ve got some real truffles in there… most likely. Maybe the manufacturer just dropped some black truffle shavings at the bottom of the bottle before filling it with fake, chemical truffle oil. It’s hard to tell, which is why I love making my own truffle oil.

If you are going to make truffle oil, you need to be using real, fresh truffles. Kick any frozen truffles to the wayside. They will taste like wet, stinky cardboard. Want to use “preserved truffles” or the kind of gross looking “truffles in sauce” you see online? They’re just not good and not worth the money.

Truffles are seasonal, which is something I love about them. Enjoy them when they are fresh! During the off season, you’ve got something to look forward to. The thrill of anticipation. Delicious.

How to make truffle oil.

This is the truffle I used when I learned how to make truffle oil. This is an excellent example of a prime winter truffle.

Fresh Truffle Oil

A delightful ingredient combining high quality olive oil and fresh truffles. A true luxury ingredient that tastes incredible.

  • 1/2 Cup Olive Oil (High Quality)
  • 1 TBSP Fresh Truffle (Winter. Use 2 TBSP Summer Truffle)
  1. Heat the oil in a small pan to 130 degrees.

  2. Turn off the heat.

  3. Slice or grate the truffle into the oil.

  4. Allow to steep for 30 minutes or until the oil has cooled to room temperature.

PLEASE NOTE: This recipe has a VERY LIMITED shelf life of two to perhaps three days. My recommendation is to use it immediately rather than making it ahead or keeping leftovers.

Go ahead and use this as a finishing oil, a dipping oil for bread or added to a truffle risotto or pasta. 

Want to use it as a salad dressing? That’s easy too… and so simple. Lightly coat the salad with the fresh truffle oil and add some coarsely grated Himalayan or Gray Sea Salt. That’s it. Delightfully simple and tasty. 

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post How To Make Truffle Oil In Your Kitchen appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/how-to-make-truffle-oil/feed/ 8
Roasted Garlic Mashed Potatoes: Heaven in a Bowl https://www.idratherbeachef.com/roasted-garlic-mashed-potatoes/ https://www.idratherbeachef.com/roasted-garlic-mashed-potatoes/#comments Tue, 14 Mar 2017 14:30:30 +0000 https://www.idratherbeachef.com/?p=69188 The post Roasted Garlic Mashed Potatoes: Heaven in a Bowl appeared first on I'd Rather Be A Chef.

]]>

Mashed, smashed or bashed… these potatoes are going to come out tasting fantastic. Why? They’re roasted garlic mashed potatoes. A flavor combination made in heaven. Just add in some butter and we’re ready to go!

This roasted garlic mashed potatoes recipe is: Gluten Free, Vegetarian and Fantastic.

Awesome roasted garlic mashed potatoes recipe

The butter poached garlic tastes so incredible you’ll wonder where this recipe has been your whole life.

Best Recipe For Roasted Garlic Mashed Potatoes

Yes, I believe that this is the best recipe for roasted garlic mashed potatoes. My family would agree. It is just so good.

What makes it so good is the garlic. We are going to poach the garlic in butter for about 45 minutes. The garlic and butter become infused, mellow and sophisticated at the same time. It tastes even better than it sounds.

After the garlic and butter have completed their slow dance over a double boiler, we’re going to flood the steaming hot mashed potatoes with the buttery goodness.

It’s simple. It’s so tasty. And… it’s ridiculously easy to make.

How to make roasted garlic mashed potatoes:

So here’s how to make these ambrosial potatoes in quick overview:

  1. Poach the Garlic: Get the garlic going. It takes a while.
  2. Peel the Potatoes: This takes four or five minutes.
  3. Cook the Potatoes: You may cook in stock or water. Stock tastes better but water gets the job done.
  4. Mash the Potatoes: We’re looking for fork tender potatoes. Mash them with the back of a fork.
  5. Douse the Potatoes: With the butter poached garlic along with salt and pepper.

I believe that these potatoes taste best after they have cooled for 6-8 minutes. So buttery, garlicky and good.

Buttery roasted garlic mashed potatoes recipe

Goodness gracious! Great potatoes are on their way…

Roasted Garlic Mashed Potatoes without Dairy:

You can make this recipe by minimizing the dairy easily. Here’s how:

  • Use Clarified Butter. Clarifying the butter removes MOST of the milk solids. Learn how to clarify butter right in your kitchen!
  • Use Ghee. Ghee is similar to clarified butter. Instead of skimming the milk solids off the top of the warmed butter, the milk solids are toasted and fall to the bottom of the pan. You can purchase 100% Dairy, Casein & Lactose Free Ghee online.

If you have an intolerance to dairy but still want that buttery flavor, ghee may be the best way to go. Keep in mind that ghee has a more nutty flavor than clarified butter due to the milk solids being toasted.

Making roasted garlic mashed potatoes with the skin:

It is easy to make this recipe with or without the skins. If you look at the pictures in this post, you’ll see that this batch of roasted garlic mashed potatoes has the skins on.

Since we will be cooking the potatoes until they are fork tender, it doesn’t matter if the skins are on or not. Simply mash the skin-on-potatoes with the backside of a fork the same way you would with peeled potatoes.

The end result will be a more rustic potato dish that has a very pleasing mouthfeel. In our house, we love to eat these potatoes either way!

Piping hot roasted garlic mashed potatoes

Do you see just how golden these potatoes are? It looks like they are glowing. So good.

Making Butter Poached Garlic:

Butter poached garlic is delicious and easy to make. Here’s how:

  1. Chop the garlic.
  2. Add the garlic and butter to a double boiler
  3. Poach for 45 minutes to an hour.
  4. Remove the milk solids as they form.
  5. Smash the garlic with a fork.
  6. Pour over potatoes, rice, quinoa or anything else delicious sounding.

Great Mashed Potato Recipes:

Love mashed potatoes? Here are some of my yummy recipes:

Creamy Mashed Potato Recipe
Sinfully Delicious Smashed Potatoes
Cauliflower Mashed “Potatoes”

Delicious roasted garlic mashed potatoes

I made a HUGE batch of potatoes that mashed so easily in this giant bowl. Garnish with parsley or chopped chives.

Final thoughts on the Roasted Garlic Mashed Potatoes Recipe:

All I can say is that these are the absolute best mashed potatoes I’ve eaten. They are completely worth the wait!

Although it seems as though it takes a lot of time to make these potatoes, it is really just cooking time. The actual “hands-on” time is only about 5-7 minutes for the whole recipe. You can be making the main dish easily while these spuds are cooking away.

I hope that you love this recipe as much as we do. Please leave your comments below and rate the recipe!

the best garlic roasted mashed potatoes

I just want to take a fork and plunge it into these awesome mashed potatoes. So good.

The Best Roasted Garlic Mashed Potato Recipe

Buttery, delightfully simple mashed potatoes. Make more than you need… everyone will ask for seconds!

For the Garlic

  • 3 Cloves Garlic (Peeled & chopped)
  • 1/2 Cup Butter

For the Mashed Potatoes

  • 2 LBS Yellow Potatoes (Peeled)
  • 1.5 Cups Stock (Beef, chicken or vegetable)
  • 1.5 TSP Salt
  • 1/2 TSP Pepper

For the Garlic

  1. Setup a double boiler over medium-low heat.

  2. Add the butter and garlic.

  3. Cook for 45 minutes to 1 hour. Skim off any milk solids.

For the Mashed Potatoes

  1. When the garlic has cooked for about 30 minutes, add the peeled potatoes to a pot with a tight fitting lid.

  2. Add the stock and place over medium-high heat.

  3. Cook for 30 minutes or until fork tender. If the cooking liquid runs low, add in water.

Making the Garlic Mashed Potatoes

  1. When the potatoes are cooked, remove from the pot and place in your serving dish.

  2. Mash with the backside of a fork. 

  3. Mix the garlic butter with a fork, smashing some of the garlic.

  4. Pour the garlic butter over the potatoes and serve hot.

Here are some great ideas to add to the butter while poaching the garlic:

  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Chives
  • Red Pepper Flakes

The potatoes should be soft enough to simply mash with the back of a fork. If you are looking for whipped potatoes or riced potatoes, this is not the recipe!

We have found that the potatoes actually taste BETTER when the are not piping hot right off the stove. Give them about 6-8 minutes to cool, then taste them again. The butter flavor really comes to the forefront.

Lastly, if you have any black truffle salt… use that. Holy moly is it good.

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Roasted Garlic Mashed Potatoes: Heaven in a Bowl appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/roasted-garlic-mashed-potatoes/feed/ 13
Truffle Risotto: Creamy & Decadent https://www.idratherbeachef.com/truffle-risotto/ https://www.idratherbeachef.com/truffle-risotto/#comments Sun, 12 Mar 2017 07:31:46 +0000 https://www.idratherbeachef.com/?p=69140 The post Truffle Risotto: Creamy & Decadent appeared first on I'd Rather Be A Chef.

]]>

If you’re lucky enough to get a black truffle, make sure you give this truffle risotto recipe a try! The flavor is simply intoxicating. With my easy-to-follow instructional video you’ll be enjoying this delicacy in no time. Black truffle risotto is one of my favorite dishes.

This Black Truffle Risotto recipe is: Gluten Free, Vegetarian and loaded with delicious truffle flavor.

Black Truffle Risotto: A delightful dish

We’re incredibly fortunate to be good friends with an organic truffle farmer in France. Prior to moving to France, I never really had the opportunity to enjoy the subtle nuances of truffles. I have to say that it has been an incredible experience learning how to cook both summer and winter truffles.

I learned how to make this awesome risotto dish from Giusepinna, who is a true Venetian master chef, at her cooking school Venise en Provence. The beauty of this dish is the simplicity. Don’t add too much…  just let the truffle stand out as the star.

Since working with Giuseppina, we have enjoyed this recipe five or six times with family and friends. It comes out perfect, every time. I hope you enjoy it as much as we do.

Want your own truffles? We will deliver!

I’d Rather Be A Chef is now importing truffles to the United States!

Sign up today to receive:

  • Information for purchasing fresh, Perigord Truffles direct from France (seasonal)
  • A delightful Black Truffle information packet (available 3/17/17)
  • Incredible Truffle Recipes (this is specific only to truffles)
  • Updates from the Organic Truffle Farm
  • Unique Truffle products only available to subscribers!


Delicious black truffle risotto... so creamy and rich!

Oh man… this winter truffle risotto is just so tasty. I love shaving the truffles super thin, right on top!

What is black truffle risotto?

Black truffle risotto is a normal risotto with the addition of both grated and shaved black truffles. The grated truffles are mixed into the risotto while the shaved truffles are added as a garnish prior to serving. To allow the truffle’s flavor to be more pronounced, less parmesan is used than in a standard risotto.

What does truffle risotto taste like?

Truffle risotto tastes unlike any other risotto. It has a deep, earthy flavor with a distinctive aroma… smelling a bit woody with a dank mushroom overtone. The overall tasting experience will depend completely on the quality of the truffle.

Summer truffle risotto will have a lighter, mushroom-like flavor. Winter truffle risotto will be very complex with an umami (an almost nutty, meaty flavor) to it. If you are using REAL truffle oil (tuber melanosproum on the label) it will have a light olive oil fruit flavor with mushroom characteristics.

winter truffle risotto is just so tasty.

Scoop up some creamy, truffle risotto. It’s just so good.

How do you make truffle risotto?

To make truffle risotto, follow these simple steps:

  1. Heat stock on the stove. Adding cold stock to the risotto will result in a grainy risotto that takes forever to cook.
  2. Add arborio rice to a hot pan. Allow the rice to toast a bit in the pan before adding the stock.
  3. Add stock in 1/2 cup increments. Doing so allows the starches to form, creating a “creamy” risotto.
  4. Stir and cook for approximately 20 minutes. Some rice will take more time, some will take less. Add salt after 15 minutes to taste.
  5. Add in parmesan. Grate a touch of parmesan to not overpower the truffle. Add butter if you would like for additional richness.
  6. Grate black truffle. Add in as much truffle as you feel comfortable. Grating the truffle allows the flavor to permeate the risotto.
  7. Serve immediately. Letting the risotto sit will make it gummy as the rice continues to absorb moisture.
  8. Garnish with freshly shaved truffles. Save some of your truffle to shave on top for a wonderful presentation and a decadent side dish.

What goes with truffle risotto?

Wine: Looking to pair your truffle risotto with wine? Be careful to not overpower the truffle flavor. It should be the star of the show. The best pairing is going to be a Brut Champagne with a light, biscuity flavor. If no champagne is available, try a light red such as a Pinot Noir.

Food: Truffle risotto pairs well with grilled meats and vegetables. For a completely fantastic dining experience, pair it with a Sous Vide Porterhouse Steak or Perfect Pan Seared Pork Chops. The smokey flavor from the grill compliments the earthiness of the truffle very well.

black truffle risotto recipe with shaved and grated truffles

We use both shaved and grated truffles in my decadent black truffle risotto recipe!

Looking for other great dinner ideas?

Check out my recipes that will pair fantastically with this delightful risotto:

Grilled Beer Can Chicken
Roasted Leg of Lamb Recipe
Grilling Pork Chops to Perfection
45 Minute Roasted Chicken
Sauteed Chicken Breast with Zucchini Medley

winter truffle risotto with parmesan

With just a hint of parmesan, the king of this truffle risotto is the truffle!

Final thoughts on the Truffle Risotto Recipe:

Here’s the scoop… If you have a truffle or two hanging around, you need to use them. Truffles have a VERY limited shelf life of less than 10 days from when they are removed from the ground.

To maximize the “truffle effect,” my suggestion is to store your truffles with eggs, rice or even ground cornmeal. The truffle scent will infuse with these ingredients and make them taste absolutely fantastic!

Additionally, after you have sliced or grated your truffles, save the little bits and add them to compound butter or toss them directly into the dish you are making. Leave no truffle bits behind!!

black truffle risotto recipe

If you’ve got some truffles, go ahead and make this yummy black truffle risotto. You’ll love it!

Creamy Black Truffle Risotto

Get the most out of your truffles with this decadent and creamy black truffle risotto recipe.

  • 2 Cups Arborio Rice
  • 6 Cups Chicken Stock (Unsalted)
  • 2 TSP Kosher Salt
  • 1 TBSP Parmesan Cheese (Grated)
  • 2 TBSP Butter
  • 1 Black Truffle
  1. Heat the stock in a separate pot. It must be hot when added to the risotto.

  2. Heat a large pan and add the rice. Toast the rice for 2-3 minutes.

  3. Add the stock in 1/2 cup intervals. You will add stock more quickly in the first 10 minutes. Do not allow the pan to run dry and stir frequently to prevent sticking.

  4. Add in the salt after 15 minutes of cooking.

  5. Cook, stirring constantly, until the rice is cooked al dente. Approximately 20-25 minutes. Remove from the heat when cooked.

  6. Add in the butter and parmesan. Taste and adjust the seasoning.

  7. Using a microplane grater, grate some of your truffle into the risotto. Mix well.

  8. Top with thin slices of truffle. Serve immediately.

You may use beef or vegetable stock if you would like. Just make sure that there is no sodium! 

Your rice may need more than the six cups of stock, or less. It all depends on the rice and how you like it cooked. I prepared eight cups of stock and used just over six.

If you let your risotto sit, it will turn from creamy to gummy in a heartbeat. Make sure that you serve it quickly after cooking.

Looking to reheat your truffle risotto? Easy. Use a non-stick pan and heat the risotto first. Once it is hot, add in water in 1/2 cup increments until it is creamy and delicious again.

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

The post Truffle Risotto: Creamy & Decadent appeared first on I'd Rather Be A Chef.

]]>
https://www.idratherbeachef.com/truffle-risotto/feed/ 1