Lately, I've been a klutz in the kitchen. I've been ruining sauces, overcooking vegetables, and basically wreaking havoc upon my food. Apparently, I've turned a corner. Not surprisingly, the corner was turned at the end of this hellish semester (see last post), so I've had the time and foresight to focus more on cooking. Let me tell you about it.
The other night, I made risotto. This time, it was perfect. More like a vegetarian paella than risotto, I made it with habanero pepper, lime, zucchini, onion, and a touch of curry powder. Surprisingly delicious. Risotto is about patience.
Tonight, I made a simple pasta dish using lemon, basil, garlic, olive oil, caramelized onion, and cheese (aged gouda). Both meals were exceedingly simple and tasty, and took not more than an hour to make. I drank a Carmenere that I paid very little for, but was altogether very satisfying.
Summer, as it turns out, is a wonderful time to cook. Light dishes are the order of the day, and we can bring a bit of variety back into the kitchen. I'd been getting so tired of root vegetables and bad produce at the store, that I had forgotten what warm weather can bring. And, while no one here will ever understand the joys of peaches from a peach stand in the middle of nowhere, there's still a lot of good food to be taken advantage of (even this far north!).
I will regale you with more tales of food soon. But now, to bed!
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Out of season or not, I still keep tempting my family with tales of your butternut squash risotto. Maybe I'll make it for them next week!
ReplyDeleteThanks for being the only one who reads my Blog! Also, yes, you should. And you should add the cream at the end, because it will be much better.
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