Creamy Breakfast Risotto with Soft Scrambled Eggs

Revive leftover risotto with custardy soft scrambled eggs and crispy bacon to make this warm and comforting Sunday breakfast. Butter, rice, onions, chicken stock.  Because they are so few, the ingredients you use for your risotto make a huge difference in texture and flavor.  I think the most important key to delicious risotto is the stock.  It isContinue reading “Creamy Breakfast Risotto with Soft Scrambled Eggs”

Classic Fruit Galette

  Me: “What if it leaks all over the place?” D: “It always leaks.  Even the galettes [the James Beard award nominated pastry chef I used to work for] made always leaked.” Galette is a French term for a free form tart or cake.  With my qualms about leakage calmed, D. and I tuned intoContinue reading “Classic Fruit Galette”

Corned Beef and Cabbage Update

The pressure is on.  My Irish American fella signed us up to host a New England boiled dinner for some friends for St. Patrick’s day. Last week I put a beautiful grass fed brisket into brine. Five days later, we did a test run. “So does it taste like what you grew up with?” I asked.Continue reading “Corned Beef and Cabbage Update”

Home Brined Corned Beef Brisket

Note: This post and recipe were revised 3/11/2014. Got brisket?  Great! Then you still have time to brine your own corned beef for St. Patrick’s Day. Why would you want to brine your own corned beef? Well, one reason might be that you can leave out the nasty nitrates or preservatives.  Another reason is youContinue reading “Home Brined Corned Beef Brisket”