Pot & Cover

Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish.  Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto.  1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide.  Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!

with peas pancetta and mushrooms chicken stock & onion parm a seabreeze to cook with…my recent favorite cocktail butter to finish the sauce viola!  I could eat bowls and bowls of risotto

Our first real meal home....and it was decided it would be risotto.  After our delicious risotto in Morro Bay, we were inspired to make one with bacon and spinach....a little mushroom and chicken too.  I was needing to stay busy, so I made snicker doodle blondies from a pinterest recipe and then toffee sauce.  My pictures are all backwards and out of order, but it's tedious to change...so bear with me.  It's like a food flashback episode.     Toffee sauce: 1/2 cup brown sugar, 1 stick butter (1/2cup) and heavy cream (about 1/4 cup).  Slowly melt the butter in a sauce pan, then stir in sugar.  Over medium heat, stir until brown and bubbly and about 310 degrees (hard crack).  Remove from heat and stir in cream...add enough to make it liquid.  Store in a heat proof container. Our dessert...snicker doodle (cinnamon/sugar) blondes, with a scoop of vanilla and drizzle of toffee sauce Risotto Saute a shallot in about a T...

a bowl full of YUM We had all the ingredients in the house for risotto...one of my favorite dishes! Tonight it was with fresh roasted red bell pepper and chicken left over from a rotisserie chix. The chicken was a little too fine, and got lost a little. But the broth was delicious. I'd spent the day simmering fresh chicken broth, and every bit went into this risotto & lots of fresh parm.  I've come to realize that I like risotto best all by itself...no extra's.  But if its for Scott it's gotta have some meat...

There is football on the t.v., the sun is shining on a cool but sunshiney fall Sunday afternoon.  I was longing to cook a new chili recipe so I'd have something to keep busy...but alas, we've eaten a little too much beef in the last week to do it again so soon.  Chili will have to wait a few days, but the recipe is up on the fridge waiting.  I'm going stir crazy today.  Looking up suggestions on how to declutter to prepare to move into a smaller place.  We're considering going back to school and need to downsize...which I actually like the idea of, although I love where I live already, minus the noisy upstairs neighbors.  I think they bowl up there.  But, I digress...I just hate to move, and I want to make it simple.  We'll have little, very little storage, so I must be ruthless.  I need some anti anxiety meds!  I actually only daydream of that...and instead put on my music, poor a icey cold diet coke, and get to work.  I thr...

We had these ingredients...and I love risotto...this is from Gourmet May 2009...and its good...but not my best risotto...I honestly prefer plain, parmesean, buttery risotto...but it was good and made good lunch leftovers. 3 cups chix broth 2 cups water 3/4 lb asparagus (0r equal parts asp and peas) 1 small onion, finely chopped 1 1/4c Arborio rice 1/4 cups dry white wine 3/4 lb med shrimp, peeled and deveined 1 tbsp grated lemon zest 1/4 cup parmesean 2 tbsp chopped parsely (or BASIL!) Simmer broth and h20...blanch asparagus 4 min...ice bath to cool... sautee onion in butter and 1/4 tsp salt....add rice and coat w/ butter...add wine...stir till absorbed...intermitantly add 1/2 cup broth and stir till rice is tender...add parm and butter...stir to distribute fat/cheese...top with basil...EAT!