RECIPE: Pumpkin, Sausage & Sage Risotto

This weekend we “discovered” a package of arborio rice, way back on a shelf in our very deep pantry. We decided to use it. We don’t know how long it had been there, but white rice kept in good condition (no moisture, no excess heat) can last at least 4-5 years. If vacuum sealed, it…
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FOOD FUN: Hand Pies Grow Up

[1] Hand pies plated as a gourmet dessert at Sirena Cocina Latina in San Diego (alas, now closed). [2] Use cutters to make prettier pies, and crimp the edges with a fork (here’s the recipe from Driscoll’s Berries). [3] A ham, brie and fig jam hand pie with grainy mustard sauce (here’s the recipe from…
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TIP OF THE DAY: Fried Oysters On Greens, A First Course

[1] We enjoyed these at a rooftop restaurant in Manhattan (photo courtesy McKittrick Hotel | NYC). [2] Just a taste, from Tsunami Sushi in Lafayette, Louisiana. [3] A quart of oysters from our favorite oyster grower, Willapa Oysters. They’re grown in the cleanest waters in the USA (photo courtesy Willapa Oysters).   Every so often…
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TIP: Eat More Peaches ~ The Season Ends Soon!

Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA.   Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can. Our personal favorite…
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RECIPE: Summer Salad With Salmon

We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious. The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes. RECIPE: SUMMER SALAD WITH…
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