Porcini Risotto Mix Serves 4. Note: Dried shallots are available at Penzeys. • 1/2 oz. dried porcini mushrooms • 1 c. arborio or short-grain rice • 1 1/2 tsp. dried thyme • 1 tsp. dried marjoram • 1/4 c. dried shallots Directions In a blender or food processor, pulse dried porcinis until there are no pieces larger than 1/4 inch; don't overprocess and end up with only a powder. Layer mushrooms, rice, thyme, marjoram and shallots in a 16-ounce glass container. Close airtight.
Instructions to include with mix: Mix 3 cups chicken broth and 1 cup dry white wine. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add risotto mix and stir to coat with butter. Add broth mixture, 1 cup at a time, and simmer, stirring often. When liquid is absorbed, add more of the broth mixture. When rice is tender to bite, in about 25 minutes, stir in 1/3 cup grated Parmesan cheese and some minced fresh parsley. Chocolate-Cherry Cookie Mix Makes 30 cookies. • 1 c. plus 2 tbsp. all-purpose flour • 2 tbsp. unsweetened cocoa powder • 1/2 tsp. baking soda • 1/4 tsp. salt • 3/4 c. firmly packed brown sugar • 1 c. white chocolate chips • 2/3 c. dried tart cherries Directions Sift together flour, cocoa, baking soda and salt. Stir in brown sugar (use a whisk to eliminate as many lumps as possible). Spoon flour mixture into a 24-ounce glass container. Add white chocolate chips and dried cherries. Close airtight.
Instructions to include with mix: Beat 1/2 cup (1 stick) softened butter with an electric mixer on medium speed until creamy. Beat in 1 egg. Add cookie mix and beat slowly to incorporate, then beat until batter comes together in single mass. Form into 1 1/4-inch balls and place about 1 inch apart on buttered baking sheets. Bake in a 400-degree oven until cookies are firm at edges and soft in center, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions halfway through baking. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage. Spicy "BBQ" Pilaf Mix Serves 4. Note: Even though "BBQ" stands for barley, bulgur and quinoa, the chili powder, tomato and bits of corn are reminiscent of summer barbecue flavors. Ready-to-eat dried corn and dried tomatoes are found in many grocery stores, sometimes in the pasta/canned tomatoes aisle, or in the produce section by the dried peppers. Look for products by Melissa's, or Just Corn and Just Tomatoes. For quinoa, check the package to make sure it has been pre-rinsed (to eliminate a natural, but bitter, powdery coating). • 1/3 c. quick-cooking barley • 1/3 c. bulgur • 1/3 c. quinoa • 2/3 c. dried corn (see Note) • 1/3 c. chopped dried tomatoes (see Note) • 2 tsp. chili powder Directions Layer barley, bulgur, quinoa, dried corn, dried tomatoes and chili powder in a 14-ounce jar. Close airtight.
Instructions to include with mix: Melt 1 tablespoon butter in a saucepan over medium-high heat. Add contents of jar and stir to coat with butter. Pour in 2 cups chicken or vegetable broth and bring to a boil. Cover, reduce heat and simmer until liquid is absorbed, about 12 minutes. Let stand, covered, for 5 minutes off heat. Stir in a handful of thinly sliced green onions or chopped fresh cilantro.