Tuesday, April 26, 2011

Pesto Walnut Risotto


Last Saturday I was looking for a risotto recipe that used only what I had on hand.  Lucky me, because I happened to have everything for this fragrant spring-y dish, which we enjoyed with lamb and a mixed-green salad.

Monday, April 25, 2011

Perfect Hard-Boiled Eggs



Hard boiled eggs are easy to make, right?  Wrong!

Cooking perfect hard-boiled eggs is a learned skill, I've decided.  And it is critical to get it right when you are making large numbers of deviled eggs or Easter eggs. 

This Easter I boiled 36 eggs in two batches.  One batch was good.  One was bad.  The bad ones were not quite hard-cooked, and were nearly impossible to peel. (The shells stuck horribly to the egg and took off chunks of egg white.  Not pretty.)

Wednesday, April 20, 2011

Panna Cotta with Fresh Berries

Panna Cotta is an Italian dessert meaning cooked cream.  It is wonderfully smooth and light, the perfect ending to a filling meal.  Many recipes use sugar for the sweetener, but in this recipe Giada uses honey, which goes well with the fresh berry topping.  You could also drizzle chocolate or caramel sauce over the top for extra pizzazz.

Roasted Baby Potatoes


In the spring, tiny potatoes are the perfect side to any dish.  I like to roast them whole because they keep their shape and their flavor that way.  Apparently, Giada agrees.  Her simple coating of olive oil, minced garlic, salt and some herbs is the best treatment in my book.  (I mean, blog.)

Parmesan Roasted Asparagus


You know, I have never been a big fan of asparagus.  But, other people seem to like it, so I make it when we have guests.  This is an easy and foolproof way to make asparagus.  (Thank you, Ina!)  It also works well with those thick stalks of asparagus that you most often find in the market.  Just peel them a little and trim the ends--you're in business!

Soba Noodles with Broccoli and Peanut Sauce



My friend, Marguerite, sent me a recipe by email.  "Looks like something you would like," she wrote. And, indeed, it did look interesting.  I decided to make it for dinner. But, I just had to make a few tiny changes to the recipe, originally titled, "Spicy Almond Soba Noodles with Edamame."

Friday, April 15, 2011

Roasted Carrots



Roasted carrots are an easy side dish, but too often they go wrong and end up in the dessicated carrots category.  This simple recipe, while a little more time-consuming, makes a sweet, moist, soft roasted carrot.  I use organic carrots because they are sweeter (and healthier).  They are worth the extra cost.

Tuesday, April 5, 2011

Vegan Cornbread

I am not vegan, but I admire those who are.  Once in a while I find a vegan recipe worthy of omnivore attention.  And this is one of them.

This is not your usual dry, cakey kind of cornbread.  This is a dense, moist, chewy loaf with a crunchy top. To keep in the vegan spirit of things, we slathered our slabs of cornbread with margarine.