Get new posts by email:

Monday, June 24, 2013

Strawberry Risotto

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.

Wednesday, June 12, 2013

Blue Crab Vichysoisse

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
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 

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! 

Monday, June 3, 2013

Shouldn't You Just...?

Freeze beautiful nasturtiums or other edible flowers in capacious ice cube trays and use to enhance the summer's sangrias and herbal iced teas?

Advice on modern etiquette for the not-so-new millennium.