FRESH RAW OYSTERS

Mmmm….my good husband brought home some fresh oysters for dinner.  He shucked them and I made a simple lemon and shallot vinaigrette to pour over top.  What a heavenly treat mid-week!

Using a shucking tool, wedge the point at the hinge of the oyster where it comes to a point and twist.  It helps to hold the oyster with a towel.  Twist the shucking tool and the oyster will pop open.  Do not rinse….just put over ice and serve.  The juices are very flavorful.

Tagged: oysters

BASMATI PARMESAN RICE

This rice is so simple, but packed with flavor.  It goes so well with saucy meat dishes.  The rice just soaks up all the goodness, but has added flavor of its own.  Basmati rice cooked in chicken stock, add fresh thyme and grated parmesan once the rice has cooled to just above room temperature.  Mix and serve.

Tagged: basmatiricethymeparmesan

PORCINI MUSHROOM RISOTTO

 I had a bunch of leftover lamb stock, so I decided to make some risotto.  Porcini mushroom risotto is one of my favorite Giada recipes.  The key to risotto…..just keep stirring.

I typically make this dish with chicken stock, but the lamb stock gave the risotto a really rich flavor that was delicious!

This recipe is really easy…it just takes patience. 

Heat the frying pan.  Melt butter.  Add minced onions.  Add the porcini mushrooms. Add rice to toast.  Add white wine.  Then add the stock one cup at a time and stir until the liquid soaks into the rice.  Keep adding one cup of stock and stirring until done.  Add herbs of choice (this case, sage), and grate some fresh parm over top.  

Tagged: risottoporciniGiada

SPAGHETTI WITH FAVA BEANS AND PANCETTA

Going to the Farmer’s Market is a Saturday morning ritual for my husband and I since we got married.  It’s so fun to walk around outside and buy our produce from local farmers.  One discovery since going to the farmer’s market has been fava beans.  They are in season during spring and summer months and come in a large pod.  So, first I extract all the beans from the pod.  Then, I blanch them in the pods.

After I blanch the fava beans, I extract the edible portion of the beans from it’s casing and they are ready to eat!  

This recipe is from my A16 book and it was a hit with friends.  It has so much flavor!

Mint Chocolate Chip Ice Cream

My wonderful husband gets all the credit for this one.  Thomas Keller’s Mint Chocolate Chip Ice Cream.  This is one scenario where there is a big difference between store bought and homemade.  These days grocery stores are getting pretty good at making foods taste homemade, but not with mint chocolate chip ice cream.  With homemade mint chip, you really taste the natural mint.  It has such a unique flavor and I love it!  I’d highly recommend this ice cream.  It’s great on it’s own, but I’m thinking that a profiterole with chocolate sauce may be in order!

Tagged: mintchocolate chipice creamthomas keller

CHICKEN SALTIMBOCCA

This was the very first recipe that I tried from RouxBe.com and it convinced me to join their cooking school.  Chicken, Cambozola, Sage, and prosciutto in a white wine reduction sauce.  It’s an easy weeknight dish that is so tasty that it “jumps out of your mouth.”  It’s now a staple in our household.

David Chang's Shrimp and Grits

When I first got David Chang’s Momofuku cookbook, the first recipe I wanted to try was the Shrimp and Grits.  I  mean, common’, just look at it!  I’ve had an obsession with grits since childhood because my dad would make me cheesy grits and “too much cheese omelet’s”  during my growth spirt as a teenager.  Yes, we are Chinese and fully Americanized.  =)  Not only was I eating grits and eggs for breakfast, but also rice with eggs.  It’s the whole Chinese-American thing.  So, the fact that David Chang is Korean and cooking shrimp and grits in Ramen broth….it’s right up my alley.

The recipe calls for smoky bacon, Anson Mills grits, shrimp, eggs, and Chang’s Ramen Broth.  I had to substitute the Anson Mills grits for Red Mills grits because Anson Mills is only available online and you have to order 4 bags and shipping costs more than the 4 bags.  Maybe someday I’ll pony up the doe and try it.  But for now, YUMMO!  I scarfed this meal down so fast!