Have you heard of Cristina Ferrare? Not only does she have her own show on Oprah’s OWN network, she also happens to be a New York Times best selling author.
Well, you can imagine my excitment when I recieved a free review copy of her new coobook Cristina Ferrare’s Big Bowl of Love” which was just released this past Tuesday.
This cookbook is one of those “Top Shelf” or “Go To” cookbooks. The kind that you can pull out, pick any recipe, and you know it’s going to be delicious without it being overly complicated to prepare. It’s also loaded with tons of gorgeous photos thanks to the handy work of Todd Porter and Diane Cu of White on Rice Couple.
Here’s a little taste of some of the family friendly recipes that you’ll find in Cristinas new cookbook:
Pasta And Risotto:
Beef And Lamb:
And last but certainly never least, especially here on Daydreamer Desserts…
The recipe I chose to make for you out of Cristina’s new cookbook was one that immediately caught my eye, it’s simple and easy to prepare. Everyone at home absolutely loved it, it’s one of the creamiest rice puddings I’ve had. You’ll want a big bowl of it!
My mom loved it so much she asked me to translate the recipe to Spanish for her. Not for her to make mind you, she plans on giving the recipe to her older sister so she can make it for my mom when she stops by for a visit. Gotta love her…
Fourth-Generation Rice Pudding
Cristina Ferrare’s Big Bowl of Love
“Reprinted from Cristina Ferrare’s Big Bowl of Love © 2011 by Cristina Ferrare. Permission granted from Sterling Epicure, an imprint of Sterling Publishing Co., Inc.”
7 cups whole milk
2 cup heavy cream
1 1/3 cups long grain rice
1 cup granulated sugar
3/4 cup raisins
1/4 cup unsalted butter
3 large eggs
1 teaspoon ground cinnamon, for garnish
In a heavy 4-quart pot, combine the milk and heavy cream. Bring the mixture just to a boil over medium-high heat (small bubbles will appear around the edge of the pan), stirring frequently.
Stir in the rice, sugar, raisins, and butter. Bring the mixture to a boil again, then reduce the heat. Cover and simmer, stirring frequently, until the rice is tender, about 1 hour. Beat the eggs in a bowl until light.
Temper the eggs by combining 1/4 cup of the cooked rice mixture with the eggs, stirring quickly. Add the egg-rice mixture back into the pot and incorporate with the rest of the rice. Stir constantly over low heat until the pudding thickens, about 3 minutes. Remove from heat.
Serve nice and hot right out of the pot, or keep covered and cool before serving. Spoon the pudding into dessert dishes and sprinkle with cinnamon.
The pudding will keep in an airtight container in the refrigerator for 3 days. I love it cold right out of the fridge.
*** This giveaway is now closed… the winner has be chosen. ***
Now for the giveaway, doesn’t her new cookbook sound fantastic? I know one of my lucky readers is going to absolutely love it!
If you are going for the bonus entries, remember to leave a separate comment for each, otherwise I won’t be able to include them in the count.
One winner will be chosen via a random number generator.