I love making dishes that I can add stuff to, like pancakes, yeasted breads, risottos, mashed potatoes… well I guess just about any home-cooked dish! It’s one thing I enjoy and am good at. I didn’t learn creativity in culinary school, since I didn’t attend any cooking school ever. It actually comes from being financially
Deep frying isn’t something I do routinely, but I’ve always wanted to make arancini, as well as deep-fried Spanish olives. Because of that, I purchased a small electric deep fryer many moons ago. I finally made arancini; the olives are next. Arancini are savory Sicilian snacks, made from a little ball of risotto, sometimes filled
On the last season of Masterchef US, season 10, the 4th runner up went home. His name is Noah Sims and he was a favorite. What sent him home was a risotto topped with venison loin. The venison was overcooked, unfortunately for him, but what sent him home was a profound learning experience to me.
Everyone is familiar with Italian Parmesan, but is everyone familiar with Taleggio?! According to “House of Cheese,” by the Di Bruno Bros, owners of the famous, “pioneering specialty food retailer and importer that began with a modest shop in th e now-iconic South Philadelphia Italian Market in 1939, “Taleggio is the all-time gateway stinker.” (Which
The name of this post sounds a bit strange, doesn’t it? I mean, couscous is crushed wheat, a staple in North African countries. Risotto is an Italian dish made with specific rice varieties, like Arborio. I discovered a beautiful, tri-color couscous, and decided to turn it into a creamy risotto-of-sorts topped with seared and spicy
Risotto is one of those dishes that I love to make because I never make it the same way. It’s what I love to do as a cook – improvise! Typically I use butter, aromatics, wine, broth, and finish with cream and/or cheese. But the add-in options are practically endless. I’ve used chopped tomatoes, grated
Recently I was browsing through a little cookbook I’d been gifted, Risotto, published by Williams-Sonoma. It’s a sweet, unassuming cookbook, only 119 pages, published in 2002. The first chapter covers classic risottos, and following chapters discuss vegetable, meat, seafood, and even dessert risottos. It’s a great cookbook, especially if you’re a risotto virgin. For me,
My husband and I were dining with friends in Colorado recently, at a restaurant called Justice Snow’s in Aspen. It was quite bustling and busy, which means that for me, it was loud and everyone had to yell to be heard. I was very excited about the menu, however, and without hesitation I ordered trout.
When I prepare meat, it’s usually for my husband. I don’t dislike meat, I just prefer avocados, and fish. I even eat tofu. On a special occasion I will certainly enjoy a good filet with my guy, but it’s just too heavy for me. So this lovely spring risotto with peas and a little bacon
Short ribs are fatty beef ribs, cut literally into short pieces. They sometimes referred to as flanken style, to differentiate them from spare ribs. When short ribs are braised, the meat becomes soft, tender, and velvet-like. Similar to pulled pork, the tender texture of prepared short ribs is why I love this cut of meat.