Mushroom Risotto

From Mushroom Risotto

A good risotto can be pretty hard to come by in a restaurant. At your local Olive Garden the consistency ranges from that of rice pilaf to glue, and the flavor can usually be described as "cardboardy" or like a dense ball of cheese.

Only have 31 minutes to make dinner for the family? Tired of Smashed Potatoes? A risotto should be that recipe you have tucked away for just this occasion!

Butternut Squash Ravioli

From Ravioli

Who likes pasta? We like pasta!

In the Fall and Winter months you can find great squashes at even the tiniest bodega in New York... Well maybe not bodegas, but they're really easy to find, and usually pretty darn cheap.

YAADC (Yet Another Article on Duck Confit)

So I've wanted to make Duck Confit ever since I purposely picked Les Chefs de France at Epcot in Disney World 6 years ago... Amazingly everybody else in the world decided to write an article about making in the months of December/January. (I'm looking at you Cooks Illustrated and The New York Times).

In spite of that, I'm using my recently obtained copy of Charcuterie and am going to create a truer version of duck confit. Following that... I'm going to make some cassoulet, Salad and any other things I can find.

Teaser

 Soon to come, ChefsChoice Model 632 Food Slicer Review, along with "Quick Pancetta" Recipe

First Live Recipe!

Currently making "Henri's French Onion Soup", live!


Pre-tasting, the soup's flavor is solely from the amount of caramelization you get from cooking the onions. Since there's no stock or bouillon involved, this is pretty heart healthy, and low salt. (Only 3 tbs of butter, and only as much salt that you need to shake in the beginning, though you will want to season with KCl later on if that's your thing) AND it's easy enough that you can actually create a blog and update while stirring the pot)