Category: Cooking Tips

Risotto Night | Shrimp and Sea Beans

It happens pretty much once a week. I love it. Hades loves it. Cherub can’t get enough of it. I love that it’s a versatile dish that takes on whatever flavor or season you throw at it. I often make it as a vegetarian dish, and we never really miss the meat on those nights. You can even skip cheese to make it vegan if you top it with a delicious and simple pangrattato. This summer’s versions have included carrot and coriander or the ubiquitous tomato and basil, as well as this week’s fancy-schmancy version: shrimp with sea beans.… Read More Risotto Night | Shrimp and Sea Beans

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Gameday in the Underworld | Lamb Tagine

I knew it was game day, I just didn’t make the traditional food for it. This is a novel spread for fall football entertaining because (well, it features lamb, but also!) each of these can be served either hot or room temperature. If it’s not your thing, give these dishes a try on a fall weekend when your favorite team has a bye.

First, tagine of lamb (we used lovely little lamb chops).… Read More Gameday in the Underworld | Lamb Tagine

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Autumn Prelude – Steak and Potatoes

It was Beethoven who said that “when the ideas are good, the elaboration is not of such great importance.” I think this attitude is equally important in the kitchen. Take last night’s dinner, for example steak and potatoes.

As I said in my first post, you won’t find earth shatteringly new ways to cook here, just tasty ones. The skirt steak was marinated very simply in olive oil and salt. Why? We were out of pepper and I was too lazy to shop for some. (But I will shop for some tomorrow at the new North Market Spices.)… Read More Autumn Prelude – Steak and Potatoes

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