Have I ever mentioned how much I love Risotto? I’m sure I have, it’s just so creamy & delicious. What’s not to love? And it’s insanely versatile. You can put just about anything into it.
I wanted to do an ultra luxurious risotto and I thought what’s more luxurious than saffron? Oh, glorious saffron! I know this isn’t the most budget friendly recipe but we can splurge every now & then! When you’re ready to splurge, this is one of those recipes.
How cute are these? And, they’re insanely delicious. They start with, what else, overripe bananas! Seems this time of year I always have a lot of way too brown for the kids to even think about eating bananas sitting around. As I hate to throw any food away I try to re-purpose, and with bananas that means it’s time for banana bread!
My banana bread is really light & moist. Love it! Normally I make it into loaves but I wanted to shake things up a bit.
I recently got a brand new Imperial Pasta Maker
There is nothing wrong with dried boxed pasta (I use them all the time) but there is just something special about fresh homemade pasta. It’s much easier than you would think. It is time consuming but not difficult. If you wanted to speed up the process you could even mix the dough in your mixer or food processor. The recipe posted will make enough for 4 regular portions. I usually make at least two of this recipe to feed my family of 5 but we’re big pasta eaters. If you were making this as a prima, or first course, I think one batch would be fine.
This is the perfect time of year for asparagus & it’s the perfect time for grilling. I came up with this idea to caramelize asparagus on the grill & guess what? It’s amazing!
Hubs was a total disbeliever on this one when I was originally pitching the idea. He said many times over, “Really, you want to put sugar on the asparagus” (insert eye rolling here). But as he knows once I have an idea in my head it’s best just to go with it.
So he reluctantly went along & fired up the grill. He quickly did a 180 when he tasted them. He nearly ate an entire plate full himself. The kids were even gobbling them up. They are totally unexpected and wildly delicious. Plus they couldn’t be easier to make.
We’ve officially skipped spring and dived directly into summer. Now that it’s scorching hot outside already, it’s time to get outside and utilize the grill. Have I mentioned how much I like eggplant? It’s such a meaty vegetable & surprisingly inexpensive. One really does go a long way. I like to hit my local farmer’s market this time of year to get the freshest ingredients possible. Plus, it’s always nice to see where your food comes from & I like to support my local farmers!
This is a quick and easy recipe that can be done almost completely on the grill. It’s perfect as an appetizer or even as a side dish. If you want to change it up a bit, simply add a toasted bun and it becomes a scrumptious eggplant burger!
As I mentioned in my basic Risotto recipe, there are tons of different items you can incorporate into your Risotto. Once you have the basic technique down, it’s easy peasy to add to it. Plus, by adding another ingredient it adds another layer of depth to the already deliciously complex Risotto.
Funghi (Mushrooms) are a perfect addition. This recipe can easily be doubled. If you happen to have any left over, which at my house is extremely rare, simply add a dab of chicken stock when reheating & it’s good as new! I like to garnish mine with a bit of parmigiano reggiano (I know shocking, right? LOL). Doesn’t Parmigiano Reggiano make everything better?
Okay, I must admit until recently I was NOT a fan of the Brussel Sprout. At the very mention of the word, I conjured up memories of small, soggy, green vegetable balls from my childhood that I was told to eat because they were “good for me”. They were tasteless & lifeless & I wanted nothing to do with them. Until now that is!
I recently saw them in the grocery & was intrigued by the cuteness of their small little cabbage package. A second chance was in store. I had never had them roasted, only boiled (which I don’t recommend) & so I said let’s give it a go. They have this amazing crunchy taste to them. I use sea salt to season them with & the texture is amazing.
I must admit, I am normally not a fan of the plain tomato, unlesss it is cooked in a sauce or chopped finely on bruschetta ~ then, bring it on. I wondered how they would taste roasted and to the delight of my tastebuds they’re delish! This is such a quick & simple recipe. You can do it in advance of your entrée preparation, they taste even better the longer the flavors marry together. Notice that the garlic is sliced in this recipe. Minced garlic would tend to burn so slicing is best here. When you’re placing them into your serving bowl, don’t forget the drippings. They are amazing to dip your bread into (great as an appetizer this way). Simply delectable.
Herb Roasted Tomatoes
8-12 Roma tomatoes - quartered
3 cloves garlic - sliced
s/p
extra virgin olive oil
1/2-1 tbsp dried basil (1/2 for less tomatoes, whole for more tomatoes)
Preheat oven to 375. Spray a rimmed baking sheet with cooking spray. Place your quartered tomatoes into a bowl. Drizzle enough olive oil to coat well. Add your sliced garlic. Season with salt & pepper & basil. Toss together until seasoning and oil covers tomatoes. Place tomatoes onto a baking sheet. Bake for 20 minutes.
Buon Appetito!
Eggplant is such a versatile vegetable. On a recent trip to Rome, I encountered so many deliziosi eggplant dishes, that I was taken by it’s ability to transform itself from light and airy to meaty and filling. I now find myself picking up an eggplant on just about every trip to the grocery. This is one of my recipes that was inspired by that trip. It’s perfect as an appetizer served with fresh hot bread or as a side dish to a meal. You’ll find that one eggplant goes a long way! Which is good for your stomach & your wallet.
Tips: I really like to use the Amore concentrated Pesto! It comes in a tube, making it so convenient. I also find it easiest to grate my parmigiano reggiano cheese directly onto the eggplant slices using my microplane grater! There’s no right or wrong with the amount of cheese you use - but I’m more of a “more is better” when it comes to cheese ! Read the rest of this entry »
I can remember sitting in my Italian neighbor’s kitchen {cucina} & watching her make risotto. I was always amazed at how they would take the most basic ingredients: arborio rice, chicken stock – theirs was homemade (naturally), some onions, a little butter, and, of course, extra virgin olive oil & turn them into powerfully flavorful and filling dishes. I am still amazed!
I loved being the stirring helper (a chore I have now passed on to my daughter). Risotto is such a very versatile dish. It takes a little effort (lots of attention, lots of stirring haha) to make, but it’s totally worth it in the end. You have to use arborio rice. This rice is so lush & creamy, and when it’s cooked it has a velvety texture that just floats in your mouth. You have to be patient … “Pazienza, Paula, pazienza Paula,” they would tell me. (If you know me you know that patience is not one of my strong points. LOL) Read the rest of this entry »
