It is steaming hot outside and yet here I am roasting tomatoes for a scrumptious tomato risotto. This recipe was taken from: http://www.macheesmo.com. It is a lovely combination of roasted tomatoes and sun-dried tomatoes. For anyone who loves risotto and tomatoes, this is the perfect dish. Many people don't like the time-consuming procedure which is risotto, but I simply think of it as solely needing to stir the rice while it cooks. As long as you are prepared before you start cooking with your stock and perhaps a glass of wine and some conversation, the process is a pleasurable one instead of one that is hard to bear.
In the meantime, I had baked some rhubarb with wine which was a recipe I used from Canal House Cooking. It tasted lovely and when asked what it was to be used for, I thought eating! That question led me to figure out how I could incorporate this lovely baked rhubarb into something else just as tasty. After finding another recipe for a short crust, I baked it all up nice and tasty with a streusel type topping. It turned out wonderful. The crust tamed down the sweet cinnamon smelling streusel topping which went well with the tart and tangy rhubarb middle. Yum!
Monday, July 12, 2010
I found this recipe on www.thewednesdaychef.com and it is delicious, quick and easy. Basically, it is cabbage, fennel and spice. It takes as long to make as it takes you to chop everything up and saute it in a pan. I like to eat this after a hot run in the sun when I can't think of what I want to cook, but just want food immediately.
Saturday, July 10, 2010
Welcome to my first ever blog! I have been reading several other cooking blogs and over the years several of my friends told me I should write a cookbook, open a restaurant and now start a blog, so here I am writing a blog on cooking. Please bare with me as I learn how to blog and leave comments for me.