Batter Licker

October 19, 2010

farrotto with mushrooms, chard, garlic, and ginger

Cold weather is creeping back into San Francisco after a glorious month and a half of summer weather. To me, that means it’s time for warm, comforting dishes like risotto.

I especially love risotto because it tastes naughtier than it is. Although it looks and tastes incredibly creamy, risotto doesn’t contain any cream. Usually, the only high-fat ingredient I add is cheese, and even then, I don’t add much. Plus, without anyone noticing (ahem, Jay!), I can almost double the recipe’s output by adding tons of vegetables. As far as I see it, the only downside of risotto is the constant stirring.

But constant stirring is a double black diamond, super steep downside, probably covered with ice and moguls. It’s no gentle, downward sloping bunny hill. There’s no denying it: standing in your kitchen for 35+ minutes, stirring every minute or so, then adding broth every few minutes is downright laborious. And incredibly boring. It often makes me wish my rice cooker had a risotto-cooking mode.

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Enter my knight in shining armor: farro. (more…)

November 24, 2009

veal marsala w/mushrooms & fettuccine alfredo

Filed under: meat,pasta — Tags: , , , , — Kristen @ 6:39 am

DSCN5093-500x373I will readily admit that I am cooking (and eating) at the edge of my conscience when it comes to veal – maybe even over the line.  But once twice maybe three times a year, my desire for the supremely tender meat gets the best of me, and I put on blinders to enjoy the chic delicacy. Somehow (probably due to a combination of expense and being a finicky eater at a younger age), I had never tasted veal until about 5 years ago when I flew to Massachusetts to visit Jay and his grandmother, the incredibly chic and exceptionally knowledgeable about most all things culture-, art-, food-, and travel-related Mrs. Claire H.

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