BlogHer Food San Fran … and Gluten Free Black Garlic Risotto Cakes
Posted Oct 15 2010 12:00am
Words cannot describe the fun-filled 4 days in San Fran for BlogHer Food…I am a true foodie and I had an amazing time back in San Fran for this incredible conference filled with great food, talented foodie bloggies and lots of tasty eats!
San Fran in 5 Words…
Thank you, San Fran … I will be back soon … I assure you … I do travel for good, quality food.
In Other ‘Healthy Apple’ News This Week:
I recently won the Applegate Farms Recipe Contest … I’ll be sure to keep you posted when my winning recipe is published!
I’m also excited to announce that I won the Honorable Mention of the 2010 Angela’s Unique Recipes “Give the Oven a Rest” Recipe Contest at Angela’s amazing and delicious blog, Amrecipes.
My winning recipe was:
Gluten-Free Black Garlic Risotto Cakes Ingredients
2 bulbs of black garlic, unpeeled
3 Tbsp. olive oil
1 onion, finely chopped
2 parsnips, finely chopped
2 cups risotto
1/2 cup white wine
4 cups vegetable broth
1/4 cup balsamic vinegar
2 Tbsp. nutritional yeast
1/4 cup fresh basil, chopped
Sea salt and pepper
Nori flakes, for topping
Olive oil for cooking
Tomato sauce, for topping
Coat garlic with 1 Tbsp. olive oi; puree in a food processor.
Heat 2 Tbsp. olive oil in a large saucepan over medium-high heat. Add parsnips and onion. Cook until onion is translucent. Add risotto and cook an additional 5 minutes. Add wine and let evaporate.
When wine has evaporated completely, add vegetable broth slowly, letting each addition evaporate before adding more.
When risotto is fully cooked, remove from heat; add in nutritional yeast, garlic puree, balsamic vinegar and basil. Season with sea salt and pepper.
Transfer into a large bowl; set aside to cool.
Cover and refrigerate for 2-3 hours.
Shape risotto into patties; place onto a baking sheet.
Cover and place into the fridge for 1 1/2 hours. Place almond flour in a dish; coat each cake with flour.
Heat olive oil in a large skillet over medium heat. Add risotto cakes and cook until golden brown and cooked through; approximately 4 minutes per side.
Transfer patties to a plate lined with paper towels to drain. Repeat with additional risotto cakes.
Serve warm with fresh tomato sauce and a sprinkle of nori flakes.