I think sometimes I love things like crab and lobster more the second day, when I get to mess around with the leftover meat and be all creative and pretend i'm an Iron Chef (in my head). Okay, not that Iron Chef part. That would be silly!
Anyway, we had some crab parts left after Friday's seafood feast...
For the record, I was asked to bring an Italian rice pie or a cheesecake to Easter brunch at my cousin's house.
AN Italian rice pie or A cheesecake.
And this is what I baked today:
Pardon the mess. I like to bake. I don't so much like to clean.
I could eat risotto every day if I didn't like so many other foods as well.
On Saturday I made a large batch of risotto and I used some wild mushrooms that our friend, John, had picked in the fall. (This is why I've called the mushrooms "Really Wild" rather than just plain ol' "Wild.") John was on a mushroom-foraging kick for quite a while, and fortunately he shared some of his findings with us.
From Food 2.0 by Charlie Ayers.
I like warm salads. Or room temperature. I'm not always in the mood for cold healthy stuff, you know? I also like my salads to have texture. And maybe something unexpected. And I want my salads to dare me - DARE ME - not to have more. That's what I want in a salad. I'm not asking too much, am I?
I made this last night. I first made risotto about 4 years ago, I think, and kicked myself for not making it sooner. It's ultimate soft starchy comfort food, and once you've got the basic procedure down, you can be as creative as you want.
I hadn't even planned on this "menu" but I was in the grocery store and saw some beautiful Sockeye Salmon filets and at that point I had no choice any more.
If you're going to make sushi or maki rolls, you need to first learn to make sushi rice.
As I mentioned in my recent post about Renee Pottle's cookbook I Want My Dinner Now!, I recently made the Vegetarian Burgers and these were a twofold hit - first time being as sandwiches for dinner, and the second time - for my husband the next morning as a substitute for corned beef hash with his eggs. Now, they don't taste like corned beef, it was more the texture, but regardless - I got extra mileage and an idea for tweaking the recipe specifically for breakfast some time.