This is a riff on the classic Greek soup, avgolemono. Here, it is more of a soupy rice dish than a soup with rice. Mussel Rice Avgolemono (serves 2-4): 4 cups fish or seafood stock 1 cup basmati or other … Continue reading
Pesto Shrimp Lasagna (serves 10): homemade pasta made with 3 1/3 cups flour and 6 eggs, cooked (see here) Ricotta Pesto: 2 cups basil 1/2 cup olive oil 4 tbsp pine nuts or almonds 2 cloves garlic salt to taste … Continue reading
These are from Cradle of Flavor. Serve with the sambal below to balance out the sweetness of the dish. Shrimp Curry with Pineapple (6 servings): 2 stalks lemongrass 3 shallots 1 clove garlic 8 fresh hot chiles 2 inches fresh … Continue reading
This is from Cradle of Flavor. Indonesian Fish Stew with Herbs (4 servings): 2 lb fish fillets, cut into pieces 4 tbsp lime juice 3 shallots 1 clove garlic 5 fresh hot chiles 1 1/2 inch ginger 1 inch galangal … Continue reading
Goat cheese and chive gnocchi: This was pretty heavy, but absolutely delicious. The idea of subbing out goat cheese for ricotta is brilliant. Roman egg drop soup: I love the simplicity of egg drop soup and was quite happy to … Continue reading
I made this recipe for barley risotto with shrimp, and it was fantastic. I used the leftover lobster stock from our Valentine’s Day dinner, but I’m sure any seafood or even chicken stock would work.
We tend to do Valentine’s Day at home, since the restaurants are always packed, and we know what we are doing in the kitchen. Here is what we made, all in smaller portions than the recipes call for. Caviar and … Continue reading