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~ Be Good To Your Food ~ |
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If you would like us to feature one of your recipes or culinary tips please send us an email!
Thank you - James and Stacey |
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A Boutique Kitchen and Wine Shop |
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OPEN DAILY At 10am til... & Sundays Noon-5pm |
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The No-Cream Cream (makes about 2 1/2 cups)
Sometimes you want to avoid the extra weight and fat that a cream adds to a dish. For a great alternative to use in soups, stocks, stews, casseroles and just about any savory dish that calls for cream, try this alternative. This recipe allows you to cut down on the cream in part or fully and still have most of the richness and mouth-feel that cream provides in this very low-fat, No-Cream Cream!
Ingredients: 2 tsp. good olive oil* 1/2 cup chopped yellow onion 1/3 cup rice, preferably medium or short grain which is starchier 2 cups rich fat-free chicken stock or vegetable stock* 1 cup dry white wine* Kosher or Sea Salt and freshly ground white pepper*
Directions: In a saucepan, heat the olive oil over medium heat and sauté the onion until soft but not colored. Add the rice and sauté 2 minutes longer, stirring regularly. Add 1 cup of the stock and the wine and simmer, covered, until the liquid is mostly absorbed and the mixture is very soft, about 20 minutes. Cool slightly, transfer the mixture to a blender, and puree. With the motor running, add more stock until you reach the desired consistency. Season to taste with salt and pepper. Make a double batch and freeze it in 1-cup portions; it keeps for up to 4 months, frozen.
*Ingredients available in our specialty food section at Main Street Gourmet.
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