Posted on August 9th, 2010 by admin
This is one of my favorite, heartiest meals. The creaminess of risotto with a nutty, rich flavor from one of my favorite grains: farro. One of the best parts of risotto is the creamy texture with that little bit of bite – farro accomplishes that perfectly and it pairs really well with so many flavors. Matt’s favorite is sausage, and I always like to stir in some cheese – parmesan, mascarpone, ricotta, or (in this case) goat cheese. As with any risotto, it’s a blank canvas – so get creative!
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Posted on August 5th, 2010 by admin
There’s not much in this world I love more than a great summer tomato. And though I can eat tomatoes by themselves with just a little salt and pepper, gazpacho is one of my favorite summertime tomato vehicles. The juiciness of the tomatoes and the freshness of the cucumber is just one of the most refreshing foods – perfect for hot, humid weather. Add a hint of jalapeno for spice, and lime juice to brighten the flavors, and it’s perfect – and keeps well in the fridge for up to a week!
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Posted on August 3rd, 2010 by admin
One of my favorite things about the kitchen in my new apartment is my gas stove. It’s not a fancy one, but it enables me to do something I love to do – roast chiles over an open flame. I have already done it a dozen times (or more) since moving in, and I love that this recipe allows me the perfect vehicle for roasting my chiles.
Yes, it’s one of my favorite go-to (and make ahead) meals – enchiladas. My favorite is just simple chicken enchiladas with lots of green onions, but I make variations all the time. Now that I’ve got my roasting peppers addiction, I naturally had to make a few cans of this stuff: green enchilada sauce – just as saucy and delicious, but made with roasted green chiles.
It tasted great with several types of enchiladas – chicken, cheese, and my NEW favorites – spinach and mushroom. Be forewarned – this stuff can get spicy. Feel free to eliminate the jalapeno, and use a combination of peppers (some hot, some mild) or all mild to get the right combination. You can also replace some of the peppers with tomatillos, if you like.
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Posted on August 1st, 2010 by admin
I love soup – year round. I think it’s one of the most perfect foods – easy to make, makes great leftovers, and always tastes comforting. Even in the heat of summer, I love soup. Especially because summer produces some of the best ingredients for soup – like corn. I found some good corn at the market and I got the urge to make chowder. I love to make it spicy with peppers and sausage – it’s the perfect complement to the sweetness of the corn.
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Posted on July 30th, 2010 by admin
When I was in culinary school, I had access to all sorts of tools. Most of which were nothing special – just common bakeshop and kitchen tools that were in nearly every classroom. When I moved into my apartment, I was faced with the constant disappointment of reaching for something and promptly realizing I didn’t have it.
These realizations didn’t halt progress on the meal – it didn’t make it impossible to finish, just not as easy and often times, a little messier. A spider is one of these tools. It’s so useful and versatile and can be used for countless kitchen tasks, but when I would go to buy myself a new kitchen item that I desperately needed (muffin tins, knives, rolling pin, etc.) a spider would always slip my mind.
Which is a long way of saying: it took way too long, but I finally got myself a spider. I use it constantly – to remove pasta or veggies from simmering water (makes it easier to poach/blanch multiple kinds of veggies, because I can work in batches without having to drain and start over). It’s also great for removing fried foods from oil or meat from a pan after the fat has been rendered. In short, I love my spider – and you will too!
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