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As I mentioned before, risotti (risottos? Italian anyone??) are primadonne (primadonnas?), they need your full attention. At least for 20 minutes. Although that may not sound very appealing to some people, I can assure you that the results usually justify every bit of the effort. The lamb shanks require a cooking time of about 2-3 hours, but you only need to check on them a few times during the entire process. Tags: Italian, lamb, Risotto | Category: Meat, Risotto, Snacks, Uncategorized | 4 comments |
 Print This Recipe |  Email This Post | | It does not happen often that we don’t even have the time (or the energy) to cook at least something small. However, the last 3-4 days I wasn’t up to it. As a result, we had really good Thai take-out and really bad Mexican delivery. Glad to be back on the stove! This is another one of those dishes that requires a little chopping in advance, but once your past that, it only takes a few minutes to cook. Very light dish, very fresh and tasty. You can add some spice to it if you like, a little crushed red pepper or chopped (and seeded) chillies work great in this recipe. Tags: mango, noodles, Tilapia | Category: Asian, Meat, Pasta, Seafood | Leave a comment |
Print This Recipe | Email This Post | | Our last “cold front” (yeah, I know it’s ridiculous to call it that when the temperature merely drops to the 60’s) came through yesterday, I think that’s it for this year. I wanted to celebrate that last moment of comfort before the heat comes around with something rustic and earthy. Certainly not the kind of food you would eat on a hot Miami summer night, but those of you living north of us may appreciate it.
Continue reading Ribeye steak with spicy sweet-potato mash and pan seared brussel-sprouts Alright – I’m breaking the rules. A few posts ago I was all against mixing seafood and cheese, and here I am cooking seafood and cheese. What do I care what I said 5 minutes ago, right?? I guess what I really meant to say was “cheese on top of seafood”. There is a common misconception about e.g. Italian food. Some people seem to believe whatever has loads of melted cheese on top must be Italian. It could not be any farther from the truth. Along these lines I have seen strange things in restaurants. Crabmeat buried under melted cheese, seafood pasta that drowned in parmesan, even oysters with cheese on top! Those were the things that made me believe one should never mix these two components. However, this dish here was delicious. If you reset your palate with a little arugula between bites of the fish and the tomatoes, the Kingclip will have a chance to shine and will not be overpowered by the Gorgonzola (like in the dishes I mentioned above). Kingclip is a very nice and firm white fish that is not all that common in out area. If you can’t find it, use any other firm white fish instead.
We had this very simple little salad for lunch yesterday. You need to cook the beets for a few minutes, other than that this salad is done in seconds. Tags: gorgonzola, red beets, spinach | Category: Pasta, Salads | Leave a comment |
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