a food lover’s chronicle of all things culinary

Posts filed under 'Vegetables'

Butternut Squash Risotto

It had been too long since I made risotto for Ellen and I. I really wish risotto could be better for you. This risotto is great on a winter night. The sweet nutty flavor of the butternut squash really pairs well with the bold flavors of the sage. Nothing beats the aromas that will fill your kitchen when you introduce the vermouth. However, if you cannot find or do not have vermouth, feel free to substitute a dry white wine.

Continue Reading Add comment January 7th, 2008

Shredded Brussels Sprouts with Pancetta

Sauteeing shredded brussels sprouts is such a versatile way to make a quick and easy side dish. With the sprouts shredded, they cook in no more than 10 minutes. They also become so crisp and tender due to the larger amount of surface area exposed to the cooking surface. You can really do anything with this base as long as you remember to include the four major taste sensations: sweet, salty, sour, and bitter. The brussels sprouts account for the bitter side. For this recipe, we use the pancetta to bring saltiness to the dish and shallots for sweetness. Then we’ll finish with lemon juice.

Continue Reading 1 comment December 26th, 2007

Baked Sweet Potato Frites

Baked Sweet Potato Frites

A thousand times better than the French way…

Continue Reading 1 comment June 9th, 2006


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