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Nigella Lawson is usually a very good influence to me. Needless to say when I found this recipe on her blog all dinner plans screeched to halt and we had this instead.
Cheddar Cheese Risotto
1 tablespoon Butter
1 tablespoon Olive Oil
1/2 medium White Onion (finely diced)
1 1/2 cups Risotto Rice
1/2 cup white wine
4-6 cups hot Vegetable Stock
1 cup shredded Cheddar Cheese
2 tablespoons chopped Fresh Herbs
In a large saute pan heat the olive oil and butter over medium high heat. Once the butter is melted add the onion and cook until soft and translucent.
Add the risotto rice and stir to coat in the butter and oil. Add the wine and stir until it is absorbed by the rice.
Add the stock about a 1/2 cup at a time to the rice. Once one portion is absorbed by the rice add the next.
Continue until the rice is tender and cooked (About 20 minutes)
Add the cheese and stir gently until combined with the risotto.
Serve with a sprinkling of herbs over the top.
Yeah, you want to make some of this pronto! Chips and dips, hot dogs, veggies…My favorite thing to use this on is a steak sandwich!
Creamy Cheese Sauce
1 cup Heavy Cream
2 cups grated Sharp Cheddar Cheese (or Swiss or Jack)
1/4 teaspoon Cayenne Pepper
Just a pinch of Salt and Pepper
Bring cream just to a boil and then add the cheese (off the heat) a small amount at a time, whisking constantly.
When all the cheese is incorporated add the the cayenne pepper.
If the mixture seems too thick, add more warmed cream a little at a time until you’ve reached your desired consistency.
2 oz. Bourbon
1 oz. Lemon Juice
3 tsp. Sugar
1.5 oz Brewed Peach Tea (cooled)
5 Mint Leaves (+ more for garnish)
Add all of the above ingredients into a cocktail shaker then fill with ice.
Shake well until very cold.
Strain into a glass filled with ice.
Garnish with mint and lemon.
You can also garnish with fresh peach slices!
Do you Julibox?
It’s pretty much agreed upon plane food is not four star fare. Try as they might, long gone are the days where a cattle economy class passenger is treated to anything more than a cup of coffee or a carbonated beverage. Everything else must be purchased. The solution? Pack your own picnic!
A bagel is pretty much as sturdy as it comes, spread on cheese or peanut butter or make it into your favorite sandwich. Add a few clementines or a small apple and it’s a lovely lunch. Bring your own cheese and crackers kit with dried fruit and your fave gourmet cheese, it’s so much better! Pack mini bar sized bottles of your favorite tipple in your quart sized bag and they’ll be friendly skies indeed!
Check out the travel size gourmet goodies over on Minimus.biz for more ideas!
This is currently my favorite lunch. It’s quick thanks to the microwave rice and tasty due to all the goodies you get to top it with!
Avocado & Cilantro Rice Bowl
2/3 cup Brown Rice
2 tablespoons Yogurt Dressing
1/4 cup Black Beans
1/4 cup Black Olives
Handful Cherry Tomatoes
1/2 cup Fresh Avocado
Cilantro Leaves
Prepare the rice according to package instructions. Place into a bowl and spoon over the yogurt dressing. Add the rest of the ingredients and stir to combine before eating.
For the Yogurt Cilantro Dressing:
1 Cup Plain Non-Fat Yogurt
1 tablespoon Buttermilk
1 teaspoon Red Wine Vinegar
1 teaspoon finely grated Onion
1 teaspoon Garlic Powder
1/2 of a Large Avocado
Salt & Pepper
1 cup Cilantro Leaves
Place all the ingredients into the bowl of a food processor and pulse to combine. Taste for seasoning and adjust to your liking.
Store covered in the fridge for up to a week.
City of Lost Souls by Cassandra Clare
“What have you done to my cat?” Magnus demanded… “You drank his blood, didn’t you? You said you weren’t hungry!”
Simon was indignant. “I did not drink his blood. He’s fine!” He poked the Chairman in the stomach. The cat yawned. “Second, you asked me if I was hungry when you were ordering pizza, so I said no, because I can’t eat pizza. I was being polite.”
“That doesn’t get you the right to eat my cat.”
“Your cat is fine!” Simon reached to pick up the tabby, who jumped indignantly to his feet and stalked off the table. “See?”
“Whatever.”
Lucifer: Book One by Mike Carey (Author), Peter Gross (Illustrator), Scott Hampton (Illustrator)
“Cast out of Heaven, thrown down to rule in Hell, Lucifer Morningstar has resigned his post and abandoned his kingdom for the mortal city of Los Angles. Emerging from the pages of writer Neil Gaiman’s award-winning series The Sandman, the former Lord of Hell is now enjoying a quiet retirement as the propretor of Lux, L.A.’s most elite piano bar.
But now an assignment from the Creator Himself is going to change all that.”
My Paris Kitchen by David Lebovitz
“It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.”
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~Minnie Aumonier
I had this as a special dinner for one but, it would make a great appetizer for 4-6 too. …Nah! Save it all for yourself!
1 Lb. cleaned Squid (tubes & tentacles, thawed)
2-3 tablespoons Flour
Salt & Pepper
3 Cups Canola Oil (for frying)
Rinse the squid under cold water in a colander, or better yet a salad spinner, then pat very dry with a kitchen towel or paper towel.
Heat the oil in a deep-frying pan or large pot until it’s 350 degrees.
You can measure the temp with a candy thermometer or, drop a small chunk of bread in the oil and when it’s golden brown the oil is ready.
Season the squid with plenty of salt and pepper then dredge in the flour. You can place the flour & squid in a zip top bag and shake it until well coated.
Working in batches, fry the squid until golden and crispy, About 2-3 minutes per batch. Remove and drain on paper towels.
Sprinkle with a bit more salt and pepper. Serve with cocktail sauce and green curry mayo.
For the Green Curry Mayo:
1 tablespoon Green Curry Paste
2 tablespoons Light Mayonnaise
Zest & Juice of one Lemon
pinch Cayenne Pepper
In a small bowl mix all the ingredients.
Taste for seasoning and adjust the flavor to your liking.
Kathleen Rear 