My favorite risotto recipe is one that I adapted about two years ago from Rachael Ray. One day I'll post about it; I believe it's on the menu later this month. As for now, I am happy to report on my most recent risotto cooking experience: chive risotto cakes. It's an Ina Garten recipe. It way simple and great because you can make the "batter" ahead of time and cook when you're ready for them. Since I do nothing to change the recipe I am just linked it above. You should definitely try them. They are so very delicious, and you can use them as an appetizer in mini-form, or as a side item at a meal- so versatile!
I also embarked on a new Ina Garten recipe which brings in a little Julia Child flava- so my two favorites in one! I made a French Apple Tart. I also linked that recipe because you don't want to make it the way I did- you want to make it Ina's way. Trust me, it's better. I for some reason, just can not master baking. I am not keen on having to be so exact in my measurements and not really being able, with my knowledge, to substitute ingredients when I want to. I made the tart to the best of my ability but I think that I lost all of the French part to it when I didn't include the apricot jam (thought I had it and didn't) and the Calvados. Ina had put in some things you could substitute the Calvados with, I thought I had that too, but I was mistaken. So after baking I coated my tart in a brown sugar glaze. It turned out decent enough that my husband ate it- more than once. So, it was not a complete let down. Pictures are below! The first is a pre-baking shot, the next is after baking (dropped my camera in the brown sugar glaze on that one), the last is a slice.
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