Every bite of food should be a sweet bite
This past thanksgiving among the turkey, sweet potato soufflé, gravy, stuffing and all the other stuff that was on the table I manage to serve a vegetarian dish for some of my guest.
Now a day, there should not be an entertainment menu without a vegetarian dish. I would not even call this a vegetarian dish, but an awesome wild rice salad with some pretty fall ingredients in the mix.
I’m late, late, late on this posting, so let’s jump to it. This month’s Gutsy Cook is Marie from Weekend Viands. She decided that all of her recipes would be coming from the Essentials of Classic Italian Cooking by Marcella Hazan.
Speaks right to my Italian roots and I was super excited with her choices. This past weekend it was the risotto. I have made it before, my first try was for the Daring Cooks Challenge and I wrote all about it here. The second time was with this choice which, ironically was also a Gutsy Cook club choice.
Risotto is one of those meals that people think is super complicated, but in reality is not. The trick is to take your time, stir and in no time you will have this creamy rice creation – Italian comfort food at its best.
A couple of weeks ago I was approached by a representative from the Florida Tomato Committee in order to participate in their blogger outreach program. The Committee funds research and development projects and marketing promotions that focus on maximizing Florida tomato movement, including consumer and marketing research and customized marketing programs.
In celebration of Fresh Florida tomato Month in April, they were looking for blogger to develop an original recipe celebrating the Florida tomato.
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