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The Food Lab: The Road To Better Risotto
At this late stage in the game is there anyone in the world beside hard-line Italians who doesn't know that you can make a perfect bowl luscious, al dente, perfectly mantecato risotto without preheating your broth or stirring constantly? That said, I've still got a ton of risotto questions left unanswered, so this week I decided to test just about every aspect of risotto I could think of to separate fact from fiction. Which type of rice is best? How much do you really need to stir? Is toasting necessary? And what about mounting with cream? 6.6 pounds of risotto later, I've got a few answers.How to Make Risotto
Risotto-making requires you to stand at the stove and do nothing except tend to the rice for about 20 minutes. On the face of it, that could sound like a drag. But, like me, you might find it a "Calgon, take me away" kind of escape. The hot steam and the stirring, ladling, and more stirring transport me into a much-needed culinary meditation that results in a delicious meal.A Cook's Tour of Milan
"Most visitors to Milan, Italy's center of finance, commerce and design, go looking for gold, literally or figuratively, and so do I. But the gold I search for is culinary." Former New York Times food critic Mimi Sheraton goes on a cook's tour of Milan and samples the city's finest epicurean delights, like the risotto al salto, "a thin pancake formed of leftover risotto, fried to parchment crispness on one side then flipped (or jumped — salto) to the second side in a swirl of hot butter, the preferred cooking fat of Lombardy."...Race Day Grub: Recipes From the NASCAR Family
The Denver Post's Ellen Sweets reviews Race Day Grub: Recipes From the NASCAR Family: "Replete with race-related catchphrases - "Speedy Starters," "Raceworthy Main Courses" and "Sweet Victories" - the 140-page cookbook gives entertaining insight into the lives of those who drive the circuit and how they eat on the road. The anecdotal material is engaging, and the recipes ain't half bad. Not all are off the beaten track ("What's Left in the Cabinet?" grilled chicken, sauerkraut pizza, "Conch and Jimmy Chowder") or made with prepared/ canned/packaged ingredients, either." Three recipes to check out; the Crabmeat au Gratin and Shrimp and Vegetable Risotto look pretty good, but the Spicy Beer-Brined Pork Loin is practically calling my name....Lobster & Beer Risotto
"Well, folks, if risotto is rice dressed up for a night on the town, my husband has just stuffed a wad of cash into its pockets and told it not to return before dawn. Yes, those tell-tale red morsels of succelent sweet meat resting in the mounds of creamy risotto are indeed lobster. And that creamy and delicious sauce is made up of cheese, and yes, booze. Beer, to be precise. And then there’s a dollop of honey — just for sweetness." The happy pair behind the My Husband Cooks blog just posted a recipe for lobster and beer risotto that's making me swoon....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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