The Column of Life

O beautiful for spacious skies ...

If there is any justice in the world, the man will become DNA 's mate of the month. Our fondness for Mr. Nogiec knows no bounds-- see ?

There have been other arancini recipes posted here. This one was stolen from Chow.com with and posted here with some modifications. The pictures were stolen from photographer Kevin McDermott, the subject of which makes for delicious fantasizing. Arancini are small Italian rice croquettes traditionally from Sicily. Their name translates to mean "little oranges", which is indicative of their shape, size, and color. They are usually filled with cheese, though centuries of experimentation have resulted in varieties with anything from meat to vegetables. I’ve adapted the recipe from its traditional, deep-fried goodness into a whole-grain, health-packed kind of goodness. The recipe is now vegetarian. What to buy: Short grain Brown Rice, sometimes called Sweet Brown Rice, is used in brown-rice sushi and is sticky enough to use here. Use a dry, unoaked white wine like Pinot Grigio or Sauvignon Blanc . The arancini can be formed and chilled up to 12 hours ahead of time. Store them ...

This recipe was stolen from StarChef.com who stole it in the first place from Julieta Ballestros who owns one of New York's best kept secrets -- Crema Restaurante. This recipe includes huitlacoche butter, which can be used with red meat and poultry as well. Yield: 6 servings 2 pounds salmon fillet with skin, cut into individual serving portions 2 cans of huitlacoche (Mexican corn fungus, available in Mexican markets and some gourmet groceries) 1 garlic clove, chopped 2 tomatillos chopped 1/2 onion, chopped 2 Tablespoons fresh cilantro, chopped 2 sticks butter, softened to room temperature 2 Tablespoons of oil Huitlacoche butter: In a sauté pan, heat 1 tablespoon of oil over medium heat and add the garlic, onions, tomatillos and lastly, the huitlacoche. Simmer until there is no water left and the mixture thickens. Cool mixture and add the chopped cilantro and both sticks of butter. Stir/mash the mixture with your hands until thoroughly combined. Chill for 1 hour. Salmon: Prior to co...