I know it tastes good, but seriously. After 45 minutes of killing and dismantling a live lobster, this is what I have to show for it. No wonder I prefer scallops.
Lobster Risotto with Peas and Asparagus.
Naked Chef
One of the Naked Chef (Food Network) shows had him preparing simple braised chicken. Slow cooked in a pan with olives, garlic, tomatoes, rosemary and white wine to deglaze. I like that each simple ingredient adds a component (olive = salty, tomato = acid, rosemary = spice). Here is a variation with arugula and red onion rings.
Unfortunate Photography
I think I learn something from every cookbook I buy. Unfortunately, I didn’t see this picture when I bought this book (Crave). For some reason this book is useless to me now.
The Power of Eggs and Flour
Five eggs and four cups of flour (and maybe some parsley folded in). Let it sit for an hour, roll it out and boil it up.
Mushrooms, cream, onions, salami… a little Parmesan on top.
Tomato Season Starts Soon
I can’t wait. I think I will start them from seed in the garage. Above are some from last year.
How I Learned Risotto
The book “Heat”, by Bill Buford, had a great passage on Risotto. Let the rice almost stick to the bottom of the pan before you add more liquid, to get it to release more starch.