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By mlb, on September 17th, 2011%
Yes, millet. Funny, because I had never tasted millet before taking this cooking class at Bob’s Red Mill — in fact, I didn’t even know they had cooking classes. But they do! If you’re in pdx, you should check one (or four) out!
Millet is a grain that, in this country, is used most often for bird seed but you should eat some too. It’s really good. I thought it was kind of couscous/rice-like grain and it would work well in a salad or a side dish or something like that. My big experiment Sunday night is going to be a Millet and Butternut Squash Risotto, so check back for that. Hopefully it’ll be a great success but even if not, it’s hard to go too wrong with a grain, wine, broth, butternut squash and copious amounts of cheese. Something delightful will . . . → Read More: The Wonders of…Millet!
By mlb, on May 1st, 2011%
This was sort of a happy accident in that I had no idea what to make for dinner and then I absentmindedly pulled a magazine from my desk drawer and came across this recipe. After doing a mental inventory of the fridge and cabinet I discovered that yes, I had all the stuff at home and yes, this is what I would be making for dinner. Happy! Accidental? Hmm, well, maybe not.
Anyway, this was very good! Creamy and orangey and cheesey. With healthy carrots on top.
And yeah, you can have fun with the leftovers too. Although, I did bake rather than fry my risotto balls but still quite delicious. Okay, let’s go with the recipe.
Risotto All’Arancia con Carote (or Orange Carrot Risotto)
Adapted from a recipe in La Cucina Italiana Magazine — about 3-4 servings)
3 medium carrots, diced
1 large orange
3 tbsp olive oil (divided)
1 shallot, . . . → Read More: Risotto All’Arancia Con Carote (or Orange Carrot Risotto)
By mlb, on March 3rd, 2011%
Oh, wow, having a cold is horrible. It’s been so long since I’ve been sick, that I couldn’t really remember how annoying it is to be under the weather. But, last weekend it all came back to me. It started with a lump in the throat and then the fun continued on from there — fever, chills, stuffed up nose, aches, pains, coughing. Grr! And to top it all off, this cold started while we were on a previously-had-to-be-postponed trip to Seattle to see the Battlestar Galactica exhibit.
Luckily, it’s been about six days now and I think I’ve mostly recovered and ohmygod!, am I sick of canned soup. By the way, you know you’re sick when canned soup sounds good (and you have absolutely no interest in making soup — an endeavor you normally love).
So, here’s to good health! Let’s celebrate with some tasty, . . . → Read More: Risotto with Savoy Cabbage and Chicken Sausage
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 and a sliver of robusto cheese. Drizzled with a little balsamic vinegar and sprinkle some . . . → 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, sweet onion and cilantro with a dressing of olive oil (3 tbsp), honey (2 tbsp) and lemon (2 tbsp). . . . → Read More: Sunday Night Paella, Italian Style
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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