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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…

Inspirational…

Magical…

Fresh…

Sunny…and Delicious…

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
  • Almond flour
  • Tomato sauce, for topping
  • Directions

      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. Enjoy!
    Have a deliciously enjoyable weekend, foodies…

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