"FOOD partisanship doesn’t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters..."full article on NYTimes.com
Wednesday, April 14, 2010
Posted by Lawrence Peryer at 12:45 PM
Friday, February 26, 2010
6 cups chicken or vegetable broth
5 tbl unsalted butter
1 small onion, finely minced
2 cups imported Italian Arborio rice
1 cup dry white wine
3 ounces smoked mozzarella
1/3 cup freshly grated parmigiano
Salt to taste
- Heat the broth in a medium-size saucepan and keep warm over low heat.
- Melt 4 tablespoons of the butter in a large saucepan over medium heat. When the butter foams, add the onion and cook, stirring, until the onion is pale yellow and soft, 3 to 4 minutes. Add the rice and cook until it is well coated with the butter and the onion, about 1 minute. Add the wine and cook, stirring, until the wine is almost all reduced. Add just enough broth to barely cover the rice. Cook, still over medium heat, stirring constantly, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding broth a bit at a time, until the rice is tender but still firm to the bite, about 16 minutes.
- Add a last small bit of broth, the mozzarella, the remaining tablespoon of butter, and the parmigiano. Mix well and quickly for less than a minute. At this point the mozzarella should be melted and the rice should have a moist, creamy and slightly loose consistency. Season lightly with salt and serve at once.
Author: Biba Caggiano, Source: Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants
Sunday, November 8, 2009
"For nearly twenty-five years, Jonathan Gold, the high-low priest of the L.A. food scene, has been chronicling the city’s carts and stands and dives and holes-in-mini-malls; its Peruvian, Korean, Uzbek, Isaan Thai, and Islamic Chinese restaurants; the places that serve innards, insects, and extremities. He tells his readers where to get crickets, boiled silkworm cocoons, and fried grasshoppers. On their behalf, he eats hoof and head and snout, and reveals which new populations have come to town, and where they are, and what they’re cooking up. Two years ago, Gold won the Pulitzer Prize for criticism, a first for a food writer, and a first for his home paper, the alternative L.A. Weekly. Interesting cuisine, he believes, often comes out of poverty..."Terrific article here.
Posted by Lawrence Peryer at 7:26 PM
Thursday, August 20, 2009
Creating virtual recipe box can be a snap : "For years, I have tucked away recipe cards of all shapes and sizes in nooks and crannies of my kitchen, determined that one day I would actually use them. Sadly, for many recipes, that day never came, partly because they were so disorganized.
But cooking has been on my mind lately, thanks to Meryl Streep and her hilarious rendition of Julia Child in the new movie 'Julie & Julia.' Streep became my inspiration to get organized - and in this digital age, what could be more fitting than using software to create a virtual recipe box?
Finding the right program took time, however..."
Posted by Lawrence Peryer at 9:45 AM