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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 31 August |
There is a method to the madness that is making risotto, but that doesn’t stop the sparks of fear inside me & my classmates each time we see it listed on the board. It seems as though something with such a detailed regimen would be foolproof, but I’m pretty sure disaster can only be avoided with constant babysitting and knowhow from failures past. If you also take into consideration, however, that each individual prefers their risotto served according to their unique taste, then you’re pretty much reaching for the stars. That said, my chef’s stars are, after multiple risottos, within my grasp, so we will follow Guido’s guidelines in the following lesson.
| 3 February |
Just when I had come to terms with the fact that I was not getting a callback, there it came! A call from an unknown number in LA mid-wine tasting. On a side note, I would like to give kudos to the Tasting Room in Sandy Springs for hosting one of the best and most informative wine tastings I’ve ever attended. Back to the phone call. Not having yet realized the importance of the mysterious number in my call log, I thoughtlessly dialed voice mail while perusing the isles of the wine shop next door with my girl friends. Stop. Drop. Squeal! They called and are wondering if I’m still interested! Duh, of course I am. Roll camera!
It all started with leftover nuts. Hazelnuts, to be exact. I have quite an assortment of nuts lingering in my pantry from Christmas just begging to live up to their full potential. Who am I to deny a lonely hazelnut their proper fate? And so I thought, hazelnuts and…..orange….and….fish! Yes it sounds like a bizarre combination, but upon my required due diligence I found that many a chef has gone there before. And so I had my main course, orange scented hazelnut encrusted halibut or err…salmon. With sides still TBD, I kept thinking until I came up with a more complimentary rendition on a braised fennel I learned in a cooking class in Italy and, last but not least, the curious potato risotto from this month’s Bon Appétit!
| 5 January |
In need of something warm, rich, and creamy that won’t break the theoretical calorie or actual bank? This risotto just screams comfort food! Perhaps that’s why it’s one of my favorite things… I find it ironic that New Years, with all its resolutions and whatnot, falls right when you feel like wrapping yourself up in the Snuggie you got for Christmas and not coming out until Spring. Speaking of Snuggies, I am now the proud owner of a hot chocolate brown Dreamie. Snuggie’s O.U.T. Especially after they failed to send me my free sample… What is a Dreamie you ask? It’s a fleece blanket with a sizeable pocket at one end for your pillow! I am about one day away from bringing my shiny new Dreamie into work to stop the shivering during these cold winter months. Seriously though, I’m cold inside and out. Day and night. Layers or bare. Get the point? So before you end up like me, fired after being caught purple-handed with my pillow-laden Dreamie and space heater, try this risotto to keep those cozy feelings coming even when it’s 8 degrees outside.
| 17 June |
It started off red, the color of love, and I think that that always stuck with me – risotto as a romantic food of sorts. I actually first made this recipe for a date and then used the success of that night as an antidote in our “Date Night” cooking segment. When I say it started off red, I mean we first made a red risotto tinted by tomatoes and red wine and studded with fresh green veggies. From there we progressed to the more frequently seen mushroom risotto which segued into more elaborate combinations such as fennel risotto and eventually everyone was plain sick and tired of eating risotto. Excluding me & Katy of course. It wasn’t until college that I came up with the idea to make orzo risotto, which I found to be lighter than the real deal and the perfect accompaniment to my all time favorite salmon recipe – think breaded, pan-fried, and drenched in a caramelized onion & sun-dried tomato sauce. What a lucky boy!
Why is risotto a romantic food you ask? I suppose it’s mostly in the process, which makes for a lovely team sport. Risotto needs TLC to turn out correctly, lots of attention, stirring, and butterly love. Not to sound cheesy, but the more Parmesan the merrier. And let’s not forget it’s rich, creamy, and luxurious nature!
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