Today’s traditional eating dinner was hands down one of my favorites in a while. This meal was a make-it-up-as-I-go kind of thing and was surprisingly wonderful. It contains a health dose of coconut oil, cultured cream, and healthy greens. I’ve decided that I might have to cook with fennel every single day! The flavor is savory, a bit sweet, and so refreshing, plus it’s a great anti-oxidant and source of vitamin C.
Please forgive me in advance if you are Italian and my method for cooking Risotto offends you. It has been tested time and again and frankly, it works and it’s good. It is really good. I am going to just say it now and get it out of the way. You do NOT need to add liquid a ¼ of a cup at a time and stir and stir and stir to get creamy risotto. It doesn’t have to be that complicated. Creamy risotto comes from the starch in the rice, the nutty flavor comes from toasting the rice. But guess what? You can’t get both because when you toast the rice it cooks off the starch, so the traditional solution is to stir your little heart out and pray. To get the best of both worlds, creamy, nutty risotto, you simply rinse your rice with the broth you will be cooking it in. This collects the starch and allows you to put it back in after you toast it! It really is that simple. Try out the recipe below and tell me if you do not end up with great risotto! Continue reading
Nothing like some down-home Cajun cooking! Here is a great, healthy recipe shared straight from our friend Ron’s mothers’ recipe box. It doesn’t get better than this Court Bouillon a La Creole recipe! To start make a roux (pronounced “roo”) by heating up the oil in large cast iron skillet and whisking in the flour. This sauce will serve as a thickening agent for your stew. Enjoy!
Lobster tails have always been a tasty treat reserved for a special night out. They seemed too expensive to buy when I was certain to ruin them in my meager attempts to cook this delicacy. One day, my love surprised me with two lobster’s tails for our anniversary. The catch? I had to cook them. Having no choice but to figure this out, I did my research and decided on baking these bad boys. It wasn’t too bad for my first attempt. Over the years he has surprised me with more opportunities to perfect my lobster baking technique. Steam-Baked Lobster Tails is the method I have finally settled on as the perfect recipe. Continue reading