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]]>Arborio rice. A stout little Italian grain named after a town west of the Sesia river, at the top of the boot that shapes Italy.
Everyone wants to eat it! But no one really wants to cook it. Why? It takes PATIENCE! You simply cannot rush Risotto! I don’t care what anyone tells you!
This versatile risotto dish is actually really simple and can be tweaked in so many ways. You can even go pure Vegan with just a few swaps. What can’t be changed is how utterly delicious it is as long as you have the patience to stir, stir, stir!
Another key is making sure your stock, broth, water or whatever liquid you use, is HOT! If you don’t add hot liquid as you go, you are cooling off your rice and making it take much longer to get the proper consistency you want. Adding a bit at a time so the rice absorbs the liquid is also super important. A cup or so at a time, stirring evenly, this causes the starch to release from the rice and create that creamy dreamy texture.
Give it a try with different types of mushrooms or various types of cheese and see how delicious and hearty this dish can be. Let me know how yours turned out!
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]]>The key is a cast iron skillet heated to smoking hot. If you don’t have a cast iron skillet, are you insane? Just kidding! Any skillet works so long as it’s oven safe to at least 500° and NOT non-stick. Lodge makes a great, affordable 10 inch skillet but you can find old treasures at garage sales or thrift stores. Mine was my mothers and is older than I am. It’s a beautiful thing.
If you’re not sure how well seasoned your pan is, add a tiny drizzle of canola or grapeseed oil. Ready to get cooking?
This is not an absolute measurement on the seasoning, more of a baseline. Use more or less pepper as you choose. Toss in some crushed garlic and a couple more knobs of butter when you pop into the oven. Then baste the steaks for a minute before transferring to the cutting board. The point is, this is a foundation to build your own perfect steak from.
I paired this up recently with some grilled asparagus and a yummy Benjamin Darnault Côtes du Rhône 2020. The rich, jammy fruit-forward red really works beautifully with steak and is a must-have hot off the grill companion. A great Cabernet is a delight as well and a super treat is a luscious Chateunuf-du-Pape. Whoa, I sound fancy! Seriously though, a good rich red will make this steak sing all the more.
ENJOY!
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]]>Legend has it that Caprese was born on the picturesque island of Capri, where locals devised a dish that captured the essence of their idyllic surroundings. With tomatoes as red as the setting sun, mozzarella as creamy as the foam-tipped waves, and basil as fragrant as the island’s lush gardens, Caprese became a symphony of flavors that sang of summertime in Italy.
As word of this culinary marvel spread, Caprese conquered hearts and palates far and wide, from the bustling trattorias of Naples to the chic cafes of Milan. Its simple yet sublime combination of ingredients made it a favorite among gourmands and foodies alike, a testament to the beauty of Italian cuisine in its purest form.
Over the centuries, Caprese has undergone many interpretations and variations, with chefs adding their own creative twists to the classic recipe. From balsamic glazes to pesto drizzles, each iteration of Caprese reflects the personality and palate of its creator, offering a tantalizing glimpse into the endless possibilities of Mediterranean gastronomy.
Yet, amidst its culinary evolution, Caprese remains true to its roots, a timeless classic that celebrates the bounty of the Italian countryside with every bite. Whether enjoyed as a light appetizer or a hearty main course, Caprese continues to enchant diners with its vibrant colors, bold flavors, and effortless elegance.
ditor.
This beautiful, fresh preparation couldn’t be simpler. Good olive oil, a drizzle of good balsamic, a pinch of salt, sturdy skewers and three stars! Tomato, basil and mozzarella!
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]]>Even a dollop of pesto over perfectly poached eggs completely elevates the dish. I try to keep a jar in the fridge at all times for just such occasions. It’s so simple yet so delicious!
If you’re lucky enough to be able to grow your own basil, layering a few leaves with your Parma and poached egg, a drizzle of good quality olive oil and a few sliced tomatoes gives a fresh Caprese feel that will transport your brunch magically.
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]]>Chances are you have a bottle of balsamic in your pantry right now. We use it for marinates, drizzled over slices of tomato and mozzarella and as the shining star of our favorite vinaigrette. But have you ever thought of drizzling some over ice cream? or as a glaze for fruit? This deep, intense vinegar is so uniquely versatile that you will find yourself reaching for it more and more after you try it for it’s depth of sweetness and complex acidity.
This recipe is rich and light at the same time. Mascarpone adds such a decadent element to the glazed strawberries that you just might find yourself humming with each bite. For some reason, I love to make this with barbecue on warm summer dinners on the patio.
Wow, I just made myself over-salivate. Guess who’s making this and some baby-backs for dinner?
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