After the green asparagus showed itself briefly in March, then promptly disappeared, it reappeared in April.
However, even an abundance of green asparagus, which it wasn’t, does not, in the opinion of mon mari, allow it to be used in risotto.
Occasionally, if I have … Continue reading.....
It’s been such a strange spring that I barely stopped cooking pumpkin and there is already asparagus in the markets.
In between, we did manage to eat a broccoli, a cauliflower and a Savoy cabbage.
When one cooks for two, both cauliflower and cabbage require … Continue reading.....
Traditional Risotto con Fagioli would be made with Parma ham or Prosciutto.
I had baked ham so that’s what I used. That’s the best thing about risotto – anything (within reason) works.
For any of you who are new to making risotto….
Risotto should not … Continue reading.....
I still have 1 pumpkin, 4 spaghetti squash and 5 butternut squash left.
We’ve been eating one of the three almost every night since October.
I’ve given away 4 pumpkins and 3 spaghetti squash.
They would disappear faster if they weren’t all so big. We … Continue reading.....
Spring and fall are seasons of firsts and lasts in our kitchen.
This is the last risotto of the season, made with the last of the green asparagus and the first of the fresh herbs.
Because the weather has been typical of May (cold rain … Continue reading.....
I have been making Farmhouse Pasta for years. I’ve made it for two and made it for 20.
It’s one of our very favorites and always a hit.
When I asked mon mari if he wanted pasta or risotto for dinner he immediately said Farmhouse … Continue reading.....
One last meatball recipe before we go on to other things.
I am really hoping that the other things will involve a barbecue grill and the return to outdoor cooking.
Today was actually a nice, sunny day… The first we’ve had with no rain in … Continue reading.....
I bought a lovely ham for Christmas.
I may have slightly over-estimated my requirements, however as it was, well, enormous…..
Especially for 2 people.
I cut in in half: 1 for the oven and 1 for the freezer.
We had ‘second Christmas dinner’ the other … Continue reading.....
We had a venison roast over the holidays, which, of course, resulted in venison leftovers.
When we have leftovers I make risotto.
Most risottos use white wine but when I have venison or lamb I like to use red,
This would also be great with … Continue reading.....
There are people who think one should not cook avocados.
There are people who think one should not put avocados in risotto.
I compromised with someone who thinks that way and added the avocado after the risotto was finished.
Strangely, it seemed to add liquid … Continue reading.....