Strawberries--in risotto? Sure it may sound unreasonable but boy, is it ever delicious! I hadn't made this seductive plateful in years and as I experienced the ripe, summery, creamy goodness once again I wondered why I had taken so long to make it once again! Chicken stock is fine to use, but surely any stock such as veal, mushroom or vegetable is entirely suitable, and liberally dose your dish with grated Parmesan and cracked pepper. It's patient work, continually stirring the stock in this particular rice over the course of about half an hour, but risotto is hardly deserving of all the fuss given; instead, it's all rather quite easy and creates a fine impression for guests while at it. Toss about a salad of fresh greens enlivened by a dressing of spring onions, shallots, Dijon mustard, more pepper and fruity olive oil. And as the recipe only requires a quarter of a cup of a crisp white wine, naturally, spill a few glasses while enduring the stirring and then pour some more with the rest of your finished dish!
Go here for the recipe, and thanks to my weather-worn copy of Saveur from May/June 1995.
A veranda with a view! Baby and I went on vacation recently to celebrate a very special occasion. At Pierre's in Isla Morada, we experienced a wonderful, cool vichysoisse that helped stave off the day's heat, still beating down around the bushes (and palm trees!). Here is our table with a sunset view.
Blue Crab Vichyssoise Serves 6-8 Ingredients 3-4 cups boniato potatoes (similar to a sweet potato but paler). Peeled, canned potatoes also work quite well in a pinch 1 bunch leeks, thinly sliced to yield about three cups 1 half bulb fennel, thinly sliced to yield about one cup 1/3 cup heavy (or light!) cream 2 cans lump crab, or fresh! Several teaspoons of thyme, to taste Salt and pepper (white pepper is preferable, aesthetically), to taste Key lime oil
Method Simmer the vegetables together until tender for about 45 minutes. If using canned potatoes, just simply heat them up with leeks and fennel simmering in another pan. Strain and mash potatoes with a fork. Puree leeks and fennel. Add seasonings all else together and gently simmer over a low flame. Take off heat and stir in cream just when about to serve. Add a tablespoon of crab to each bowl and drizzle with the key lime oil. Do enjoy!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox