Pea And Goats Cheese Risotto [& spinach]

How To Make Pea And Goats Cheese Risotto {slow download, technical issues}

Pink Beet Risotto with Goat Cheese & Walnuts

Risotto with goat cheese and Spring Vegetables

Steven Redzikowski’s Recipe for Risotto With Goat Cheese and Spring Vegetables
April 15, 2015

Now is the moment when the weather’s still chilly enough to call for a dish that’s creamy and consoling, but we’re craving something green. This recipe for risotto lightened with peas and ramps delivers on both counts

Total Time: 35 minutes Serves: 4-6
Salt and freshly ground black pepper
1 cup fresh or frozen peas
2 ramps or scallions
3 cloves garlic, minced
1 small yellow onion, minced
Leaves from 2 sprigs thyme
2 tablespoons olive oil, plus more for garnish
2 cups Carnaroli or Arborio rice
1½ cups [dry] white wine
10 cups hot chicken* stock
½ cup grated Parmesan
2 tablespoons cold butter
¼ cup pea shoots or thinly sliced basil
2 ounces goat cheese

1. In a small pot of boiling salted water, blanch peas until bright green, 1-2 minutes. Use a slotted spoon to transfer directly into an ice-water bath. Strain and toss peas dry. Set aside.

2. Set a burner on high, place ramps directly on top and char on all sides, 1-2 minutes total. Remove and thinly slice. Stir peas and sliced ramps together and season with salt. Set aside.

3. In a wide medium pot over medium-high heat, sauté garlic, onions and thyme in oil until onions are translucent, about 5 minutes. Stir in rice, coating grains, then add wine and increase heat to high. Cook, stirring, until wine evaporates, 4-5 minutes.

4. Return heat to medium-high, ladle 2 cups hot stock into rice and simmer, stirring, until most of liquid evaporates, 2-4 minutes. Add remaining stock 2 cups at a time, letting it mostly absorb before adding more, and continue to cook, stirring, until grains are just tender and consistency is loose but not soupy, about 20 minutes. Season with salt and pepper. Off heat, fold in Parmesan and butter.

5. To serve, ladle risotto into bowls. Garnish with pea and ramp mixture, pea shoots, dollops of goat cheese and a drizzle of oil.

* or vegetable stock if …

Sautéed Mushroom Omelette

Sautéed Mushroom & other omelettes by Alton Brown

Wake-up omelets {video}
by Alton Brown
gruyere cheese (grated) + sauteed mushrooms
– feta cheese (crumbled) + spinach (cooked & drained)
– red & green peppers (sauteed with onions) + Monterey Jack cheese (shredded)

Omelet for a Crowd
by Alton Brown
herbal additions:
– 1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
fillings: see “Wake-up omelette”
CATEGORY: Breakfast

sprinkled with chivesOmelet [sprinkled with chives]
no herbal additions
no fillings
CATEGORY: Breakfast

Wild Mushroom Omelette

Asian Mushroom Omelette

Mushroom Omelette

Omelet (HOW TO video)

How to Make an Omelet
with water & a fork

Omelets 101 (video)
with a whisker

Spanish tortilla omelet

Omelet with fine herbs

Fine herbs omelet
Join Ina Garten for a Fines Herbs Omelet master class with chef Terry Harwood.
goat cheese

Spinach and Feta Cheese Omelet Recipe

The “Rachel” Omelette


Soul Food For Thanksgiving: Mac And Cheese, …

Soul Food For Thanksgiving: Mac And Cheese, ‘Red Drink,’ And More
November 20, 2013
The Surprising Story of an American Cuisine, One Plate at a Time
by Adrian Miller

Adrian Miller is a lawyer and former special assistant to President Clinton. After the president’s second term, finding himself with extra time on his hands, he ended up spending the next decade or so researching soul food. “With the only qualifications of eating the food a lot, and cooking it some, I dove in,” says Miller.

Getting past some stereotypes about soul food is one goal of his new book. Miller says the common perception is that soul food is slave food, but that’s only partially true

“A lot of time master and slave were eating out of the same pot,” he says. “So it was really only on the really large plantations … that you had this bifurcated feeding system where the enslaved got some set of foods and the big house got different cuisines. But for the most part, the economics and the reality of such meant that people were often eating the same food.”

During his research, Miller ate in over 150 restaurants serving soul food, often posting pictures of his meals on Facebook. Concerned friends sent messages, asking about his health.