Featured Cookbook

ORDER/INFO

1. Summer Vegetable Risotto

2. Crab Cakes with Fried Green Tomatoes, Corn Cream, and Smithfield Ham

3. Chicken Pot Pie

Book Description

In this companion guide to the 30-part public television series Flavors of American, Jim Coleman, executive chef at Philadelphia's famed Rittenhouse Hotel, and Candace Hagan guide home cooks on an extraordinary culinary journey. America is a "melting pot" of different cultures and nationalities

... (more)

Flavors of America: Chef Jim Coleman

Authors: Jim Coleman,Candace Hagan,Greg Slonaker

Date:

ISBN: 094015952X

Publisher: Camino Books

Paperback

ORDER/INFO

4 to 6 servings

• 6 cups tomato juice

• 2 cups water

• 1/4 teaspoon saffron

• 3 tablespoons European-style butter (such as Keller,s)

• 1 small red onion, finely chopped

• 1 tablespoon chopped fresh garlic

• 2 cups Arborio rice (a high-starch Italian variety, available in most markets)

• 1 bunch asparagus, cut into 1-inch pieces

• 1 tomato, seeded and diced

• 1 cup fresh peas

• 1/2 cup fresh scallions, chopped

• 1 small green pepper, diced

• 1 small yellow pepper, diced

• 3/4 cup grated Parmesan cheese

• 1 1/2 tablespoons fresh basil

• salt and pepper to taste

1. Bring the tomato juice and water to a boil in a saucepan. Add the saffron.

2. Melt the butter in another saucepan and add the onion and garlic. Sauté until the onion is translucent. Add the rice and stir for 2 minutes. Add the tomato broth 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next.

3. Add the vegetables just before the last addition of liquid. When all the liquid has been absorbed, add the Parmesan cheese, basil, and salt and pepper. Cover and let rest for several minutes before serving.

More From This Book:

1. Summer Vegetable Risotto

2. Crab Cakes with Fried Green Tomatoes, Corn Cream, and Smithfield Ham

3. Chicken Pot Pie

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