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Eating the Alphabet: Everything (including the serving vessel) starts with the letter “B”

It wasn’t intended. I started to make some kind of dinner using about a 1/2 dozen fresh brussels sprouts.

I thought of a rice bowl. A brown rice bowl. Then, as I started to pull out other ingredients, I suddenly realized everything started with a “B” and I got amused. (I’m easy that way.) Continue reading Eating the Alphabet: Everything (including the serving vessel) starts with the letter “B”

Apple Challenge: Salmon Tartar, Forbidden Black Rice and Cider Gastrique

Yes, apple is present everywhere in this dish!

I always try to take the theme of these challenges to some place different … some place unexpected. I knew immediately it would be featured in a savory dish: (1) for the obvious reason that I’m not a dessert-maker and (2) I love the yin and yang of sweet and savory.

You might think at first glance that this is complicated or fancy, but it’s really very simple. Continue reading Apple Challenge: Salmon Tartar, Forbidden Black Rice and Cider Gastrique

The Cooks Get Cooking: Hurricane Issac

Although we’ve been lucky for a number of years now, living in FL you know the drill and you don’t take chances. A couple days before a storm’s forecasted arrival: fill the gas tank, stock up on water and fresh ingredients — fruits, veggies, cheeses, crusty bread. Things that are easy to eat without power. And … while you still have power, start cooking what’s in the freezer.

I was prepared but once it was reality and I was stuck in the house till it passed, my thoughts went to comfort foods. So, with the first rain band, I got cooking – literally!

Continue reading The Cooks Get Cooking: Hurricane Issac

Veal Osso Bucco and Fennel Risotto

I don’t make rich meals like this often but when I saw these veal shanks at the market, I couldn’t resist.

Neither osso bucco nor risotto are in my repertoire. I’ve made both at some time in my cooking life, but I couldn’t tell you when. I guess I could have checked some online recipes, but there’s no fun in that for me. I love to wing it. And I’m happy to share the results because they were fantastic. With all due respect, and modesty aside, I don’t think Mario. Lydia or Giada could have done better though, truth told, I’ve undoubtedly been influenced by them over the years. 🙂 It’s good to know the many hours I spend watching celebrity chefs duke it out has trickled down to the betterment of the FOODalogue kitchen.

Continue reading Veal Osso Bucco and Fennel Risotto