Yes, it is risotto. Yes, it comes out al dente. Yes, there is no depth…but you have just cooked risotto and that’s alright!? Isn’t it? This goes back to…I’m already in the kitchen… I’m putting in the time….why not add a little character? This is when I feel duped. Bad on you Food & Wine.… Continue reading Food & Wine delivers some flops – Shrimp and Asparagus Risotto
Homemade soup two days in a row, that is a first for us. The crazy thing is soup is so easy to make and turning out to be a great “vegetable” for us. Plus it’s so forgiving and can be made well in advanced. The bonus with this soup are the zucchini “croutons,” a pleasant… Continue reading Grilled Chicken with a Basil Sauce and Cream of Zucchini Soup.
These two were a fantastic combo. Everyone loved it and you might as well double the flank recipe so you have an extra one for leftovers on salads. My wife said it is one of her favorite Flank recipes. I just have to say it is top notch. 4 stars, Grilled Marinated Flank Steak from… Continue reading A French Flank Steak and Broccoli Soup.
It’s all about the lemon here which makes you forget and how it’s possible there is a cup of cream in this recipe. The weather is warming though, the sun is setting later, and a perfect excuse to go for a walk after dinner. 4 1/2 stars. Food and Wine Magazine May 2018 – Creamy… Continue reading This is a knockout pasta sauce for Spring and Summer.
Just when you’re thinking a color of jade, it happens. Again, just like you know it has happened in the past, and always can. 5 stars. Veal Scallopini Normandy Style with Spinach Subrics Loved it!!!!!!!!! Escalopines de Veau Normande and Spinach Subrics from The Essence of French Cooking by Michel Roux. 5 HUGE stars.
It’s taken awhile…and been a bit of a disappointing journey. Is Fried Rice really that good.? I’m still at the point of not really knowing for sure but this recipe has been the best yet. But then again…does microwaved leftover rice have a laugh over fried rice still to this day? :). Ha. Fried Rice… Continue reading Finally a good Fried Rice Recipe
An one hour plus marinade usually puts on the brakes when deciding what recipe to try on the fly. Working with charcoal helps snuff that out immediately. Knock out the marinade then you can leisurely prep the Weber, toss the old ash, stock the chimney, find some newspaper, locate a working lighter…and get it lit…all… Continue reading We really like Salmon on the BBQ.
