In fact it's very good! One of the dishes you'll be able to sample at the Boston Wine Expo is a real taste of India. Chef David Becker, who owns both Sweet Basil and Juniper Restaurants in the Boston area stopped by Tonia's Kitchen to talk about his delicious curry-style rice patties. And there's a twist, David says he's using brie to help enhance the flavor! Becker says they're easy to eat and he expects to have to make a lot of them. The Boston Wine Expo takes place February 18-19 at the Seaport Hotel.
Serves 4-6 people
Ingredients:
3 medium sweet
potatoes
2 cups
white onions, diced
1 box
(14oz) Carnaroli long grain Italian rice
Brie
cheese (cut into dime sized cubes)
4 cups
bread crumbs
3 eggs
1 tbsp.
curry powder
1 tsp.
cayenne powder
1 tsp.
chili powder
1 cup Asiago
cheese, grated
Salt and
pepper, to taste
Directions:
In a 3-4 quart
sauce pan, sauté 2 cups of onions in extra virgin olive oil until translucent.
Add box of Carnaroli rice to 7 cups of water and bring to a boil. Constantly
stir so rice doesn’t stick to sides. Once boiling, turn off the heat and cover
for 10 minutes. After, stir the rice and let it rest for additional 10 minutes covered.
Let rice cool while starting the next process.
Peel 3 medium sweet
potatoes and cut in small cubes. Roast in 400 degree oven with olive oil, salt
and pepper until fork tender (about 10-15 minutes). Let cool. In a big mixing
bowl, add cooked rice, roasted sweet potatoes, curry powder, chili powder,
cayenne powder, asiago cheese, 3 eggs, 2 cups bread crumbs, salt and pepper.
Mix this all together. If it is still too wet, add more cheese or bread crumbs
as needed.
Form desired sized Arancini
balls and stuff brie cheese in the center of the formed ball. Roll in bread
crumbs and fry Arancini until golden brown.
Sweet Potato Sauce
Serves 4-6 people
Ingredients:
1 large sweet
potato
Water or vegetable
stock
Small handful of
fresh sage
1 cup whiskey
Butter
Cream
Parsley
Salt and pepper, to
taste
Directions:
Peel the sweet
potato and cut into cubes. Roast in oven at 400 degrees until fork tender
(about 10-15 minutes). Let cool. In a blender, combine roasted sweet potato,
sage, apple cider, whiskey and water or vegetable stock. Puree in blender until
desired consistency and add salt and pepper to taste. When ready to serve, add
pureed sweet potato sauce in a pan with butter, cream, and parsley for color.
Heat up and serve with Arancini.
