Butternut squash is a delicious addition to creamy risotto. These squash are plentiful during the fall but available year round. The sweet flavor is dreamy with pork and chicken. I like to puree the squash but it can be added whole and cooked down. INGREDIENTS: 4 cups chicken broth 3 tablespoons olive oil 1/2 butternut squash…
Salt Crusted Seared Lamb
The more I cook, the more I find that hard means you can’t do it in the microwave. Lamb is not a “hard” dish to prepare. It requires a bit of precision and 2 minutes too long overcooks it. Beyond the not so “hard” it requires few ingredients and is absolutely divine. Get this one…
Bacon Brussels Sprouts
I grew up in the 80’s… the age of the microwave. The only way I ever had these were microwaved out of a frozen package. VILE! There is no other word for it. Like culinary penance. When I had this version at a local restaurant I was …. confused … thrilled … intrigued. It…
Pimento Cheese Deviled Eggs
I must admit, I am neither a pimento cheese nor a deviled egg fan. I made these as part of an Old Fashioned Cocktail night as a tray filler. Amazingly, the marriage of the cheese and egg is sublime. They were the hit of the evening! If you are dairy and NSF, you will need…
Pea Risotto
INGREDIENTS: 4 cups chicken broth (vegetable stock for vegetarian) 3 tablespoons olive oil 1 cup of pea puree 3 cloves or garlic 1/2 cup of onion 2 shallots, diced 1 cup Arborio rice 1/2 dry white wine 1/4 firm sheep or goat like Manchego Salt & Pepper to taste Fresh Thyme or sage for garnish…
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