RICE TORTE                                 

 

 

Crust

2 cups flour

1/2 teaspoon salt

1/2 cup + 1 tablespoon water

4 tablespoons +1/2 teaspoon olive oil

 

(You can also use pre-purchased pasta sheets)

 

 

The key to an excellent dough is to work it as little as possible, then let it rest, covered, while the filling is being prepared.  The dough can even rest a few days in the refrigerator.  

This recipe is for a 9 1/2 x 13 1/2 x 2" glass pan.

 

Put the flour + salt in a bowl and pour the water and 4 tablespoons oil in with it.  Mix together until the dough is formed.  You can use a pastry blender as though you were making a pie crust; two knives work as well.    When formed, let the dough rest on the board 20 minutes.  On a lightly floured table, roll the dough thinly to the thickness of about two sheets of paper.  Be patient, this takes time and practice.  Put the dough in the pan leaving about a 3" overhang.  Lightly oil the pan to get a golden brown color.  (If you use a metal pan you will get a darker crust).

 

Filling

2 1/2 cups long grain rice

5 cups water

about 1/2 teaspoon salt

4 large onions

4 large beaten eggs

1/4 lb of butter

a bit of oil

2 cups grated parmesan cheese

 

Additional for glaze:

4 tablespoons grated cheese

1 large egg beaten 

1 teaspoon oil

 

Cook rice as directed on package.  (2 1/2 cups of rice with 5 cups of water make 7 1/2 cups of rice)  You can make rice a day ahead and store in the refrigerator.

Sauté 4 large onions very finely chopped in 1/4 lb of butter with a tiny bit of olive oil until golden.  Mix rice with 2 cups parmesan cheese.  (You can mix parmesan and Romano)  Add 4 beaten large eggs.

Pour filling into crust.  Level with back of spoon.  Fold the edges into the top so it makes a 1 - 2" border.  Trim the excess.  Mix 4 tablespoons of grated cheese with a bit of oil and one well beaten egg.  Brush the top of the torte, including crust.

Bake at 450° in a preheated oven for about 30 minutes or so until it is golden.  Let it cool for thirty minutes and cut into 1 1/2 inch squares. 

Serve warm, but it is also great room temperature.

 

 

CHEESE STRAWS


1/2 pound prepared puff pastry, thawed
2 tablespoons grated Gruyere cheese
Cayenne
2 tablespoons grated cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon very finely chopped prosciutto (optional)

Line 2 baking sheets with parchment.

Divide the pastry into 3 equal portions. Roll out one portion to rectangle 1/8 inch thick and 10 inches in length. Sprinkle the Gruyere evenly over the surface and dust very lightly with cayenne. Use the palms of your hand or a rolling pin to firmly press the cheese into the dough. Cut the dough into 1/2" wide strips, twist them, and arrange them on a baking sheet. Continue with the remaining pastry, sprinkling Cheddar cheese on one batch and Parmesan and prosciutto, if using on the other, on the other. Chill for at least 30 minutes before baking.

Preheat the oven to 400 F. Bake the straws until puffed and golden brown, 8-10 minutes. Cool and serve.

 

HOT CRAB DIP

 

 

• 1 Can crab meat (picked over, cartilage removed)
• 1 8 ounce package cream cheese at room temperature
• 2 T horse radish
• 3 T chili sauce
• 3-4 shakes hot sauce
• 3 T milk (use only if it is too thick)
• Cream together the cream cheese and the crab. Add horseradish, chili sauce and hot sauce (to taste).
• Heat in microwave on high for 4 minutes, stirring halfway.
• Can also be heated in oven until bubbly. (350° for 15 min)
• Can be mixed ahead and refrigerated.