When you take the most used vegetable - the carrot, add some kick ass pie pastry, cheese and bake it to perfection - you results is one tasty quick meal - perfect for picnics or holiday eating. Don't pass these, they are worth it.Read More
Our new rental home has everything that I wanted in a kitchen – lots of storage spaces, tons of counter space, brand new appliances – We are the first tenant to be using the stove, dishwasher and the refrigerator.
The awful, uncomfortable refrigerator - the most hated item in my kitchen right now. It’s a side-by-side, stainless steel and it’s the most difficult appliance that I have ever used. And trust me, my old refrigerator was a top freezer, small thing and sometimes I wish I had that one instead of this beast.
Originating in Provence, a tian is a French word that describes a shallow earthenware casserole and because why use another word for it? The food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked. Showcasing summer’s squash and tomatoes, I threw in some potatoes too – because well I’m crafty like that.
But if you search a tian can be made with pretty much any vegetable you like, onions, eggplant, herbs, and I can go on and on.
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.