By mlb, on May 27th, 2009%
What is this? Another post? Holy crap, yes, it’s another post. This was another meal we had over the Memorial Day Weekend. It was a very green meal with green herb risotto and some (leftover) pea puree bruschetta. We even had matcha creme brulee for desert. See? very green!
The risotto was good, but I will confess to adding a tad more cheese that the original recipe called for — mainly a few tablespoons of herbed goat cheese and about twice as much Parmesan. That’s just how I roll.
The bruschetta was an afterthought, a little side-snack and a way to show off these awesome garden radishes that jwa pulled up. Grilled, sliced baguette, toasted and rubbed with garlic, then slathered with a bit of the puree, a half cherry tomato . . . → Read More: The Very Green Meal (Featuring Risotto & Pea Puree)
By mlb, on April 26th, 2009%
So, this was an experiment of meaty, epic proportions — and it was pretty good too! I was a little concerned about the shrimp being overcooked, but it wasn’t at all. Good job, paella recipe from the cookbook I forgot I had!
I changed a few things — I added garlic, red bell pepper, fennel and oranges. I used sweet Italian sausage instead of chorizo, mainly because I had sweet Italian sausage in the freezer and I didn’t have any chorizo. If you do this, you may want to add a few red pepper flakes for a bit of spice. Also, since the sausage I used was uncooked, I had to cook it longer in the beginning. You know, because it was raw.
On the side: a salad of sliced mangos, . . . → Read More: Sunday Night Paella, Italian Style
By mlb, on March 25th, 2008%
I cannot believe I’ve only made risotto a handful of times this winter! That is crazy because I luuurve risotto. Maybe the weather is turning all crappy again to inspire me to make more risotto?
Anyway, this is the latest risotto experiment — sort of a Spanish-inspired theme. I’ve just started eating cauliflower and I am trying to throw it into as many dishes as possible. Cauliflower in 2007/2008 is like the spinach of 1995.
I think cauliflower is the last vegetable I have left to develop a liking for…er, okay, wait, still not crazy about beets. And I have tried…but that’s a different story.
So, cauliflower is very good roasted, which is how this recipe starts. Roasting is always a good place to start. After the roasting, there is sauteing, . . . → Read More: The Last Risotto of Winter 2007-08? Cauliflower Risotto with Saffron, Pancetta and Manchego
By mlb, on January 8th, 2008%
The original recipe called for vanilla soy milk. We didn’t have any so I used fat-free milk plus some vanilla and a bit of honey. I also messed up the ratio — I was doing a half recipe and I accidentally did not halve the whole wheat flour, which was actually no problem. The batter looked and worked just fine. In fact, if I had used the amount of flour that the recipe originally called for, I think the batter would have been too runny. So, the recipe below is exactly how I made my pancakes. Double the whole recipe to feed more than 2-3 people.
Taste-wise, I really enjoyed these. The ginger-peach green tea added just enough flavor in the background to make them interesting, while the texture was . . . → Read More: Heart Healthy Oatmeal Green Tea Pancakes
