Our trip is coming up fairly soon, and the wife being a very picky eater I'm trying to come up with some places to eat while in Paris and Italy. I've already begun accumulating ideas from chef friends who've been to Italy, but I figured if there's a spot on the internet to get great food recommendations for travel it'd be here at SE.
We'll be in Paris for only 3 days. It's my wife's portion of the vacation entirely, so we'll be doing mainly touristy stuff. But any great cheap spots we should keep an eye out for would be appreciated.
Italy will be a much longer stay, and we'll be traveling around. Homebase is Rome, but we'll be in Florence and the Amalfi Coast for sure. Personally I'm not looking for traditional sitdown dining options. But if there's something can't miss, and reasonably priced, I'm open to looking into it. I guess I'm looking for favorite trattorias for the most part.
I'll eat anything, and look forward to doing so.
Everyone has their own opinion, and I've heard it said that any milk fat (butter, cream, etc) added to a risotto diminishes it's authentic quality. Of course, that depends on where you grew up and how you learned to make risotto.
But for me adding heavy cream, thus making risotto mantecato, is almost cheating. You're cheating to attain the heavenly creaminess. Where I much prefer using technique and good old fashioned mama's know-how. Stirring the heck out of the risotto when first adding the liquid releases the most starch from any stage of the cooking process.
I've actually never made a risotto with heavy cream before starting work at a new job. The chef doesn't dash a little into a pan, but pours in about a 1/2 cup or more for each serving. So if you are a heavy cream user I'd also be interested in knowing how much you typically use.
What do you look for in a cheesecake? Texture, flavor, sweetness? And what about the crust, does it have to be graham cracker based or do you prefer something else?
I hate baking. But I've also come to appreciate it having worked alongside an entire bakery department for 6 months. So I've been working my way through various baking ideas.
Which brings me to one of my pet peeves of the food world: cheesecake. I find this dessert to be quite often too rich or too sweet, and most times it's both. I'd previously made a blue cheese cake that tasted like a big glop of blue cheese mixed with sugar and eggs.
I think I've perfected my ideal cheese cake. It incorporates a little cranberry stilton, mascarpone and cream cheese. The flavor is subtle, the cake is creamy, and it's just sweet enough to be a dessert.
the full recipe is on my site if anyone's interested.
I'm wondering if they're worth the extra cost for at home use. We have one at work and it's pretty brilliant and easy.
I just had an "incident" with our Kitchen-Aid blender and I'm seriously considering going with the Vitamix. The Kitchen-Aid seems to have a "bounce" property when it's working, rather than being a smooth pureeing. So when making a beet aioli just a minute ago I was frantically trying to drizzle in the oil as spatters of bloodlike looking goop jumped to the counters, cabinets and ceiling. This never happens with the Vitamix.
So any home owners of the Vitamix in the SE community have any thoughts on cost versus value for a home user?
Our executive chef and I sat around for about 10 minutes today discussing some ideas for the fall revamp of the tenderloin plate at the restaurant. The problem is the guidelines the owner has put upon the plate because his son orders it and is very specific in what he doesn't like.
No mushrooms. No root vegetables. No Gorgonzola.
We used to do herb roasted root veggies and a truffle orzo. The current plate is mushroom gratin with a saute of carrot batonette, candied shallots, snap peas, and trumpet mushrooms with a mushroom demi.
personally I think these restrictions are a bit ridiculous. The best we could come up with is perhaps some glazed sweet potato and some sort of saute of squash. A squash ragu with some fava beans and assorted winter squash would be great, but that too wouldn't go over well with the owner.
Anyone have any great ideas that don't involve mashed potatoes? And we already have roasted potatoes for the sirloin (herb roasted potatoes with locatelli and an egg)
This is mid breakdown of some butternut squash used in a risotto.
Spiedies from Sharkey's Bar and Grill in Binghamton, NY. Photo by Kelly West, photo editor, MunchMonster.com
Raspberry Crumble with vanilla ice cream. Photo by Kelly West, Munch Monster photo editor.
Dinner tonight at the Munch Monster household. Steak salad adapted from my sister-in-law's recipe. Photo by Kelly West, photo editor Munch Monster.
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