You guys! I’ve done it, I finally mastered risotto. In the past few years I have had some flops and mild successes with cooking risotto but, I could never get the texture exactly how I wanted it. I gave up on believing the cook time on the back of the box (20 minutes until al dente….LIES!). Risotto is typically a labor of love and patience. It requires constant attention, stirring and hope that in less than 2 hours you’ll have dinner on the table. But, no more!!! I can get you that risotto on the table in just over a half hour and it will be perfectly rich, creamy, and cooked through!
Third time is a charmer and by charmer I talking about this recipe of course! It’s BTP’s third recipe in the past two weeks (take a look here and here for the other two) that is featuring curly cut vegetables. The zucchini noodle, also nicknamed “the zoodle” is my most frequently used spiral veggie. When you have an obsession with Italian food, specifically pasta, like I do; you need a healthy alternative once in a while. Zoodles got me through my wedding diet routine and were a regular weeknight meal. It’s too easy and while nothing can quite replace real pasta, it still gives you those familiar flavors.
- When I decided to join the Gluten Free for 30 day challenge with my gym, I didn’t do a great job at looking at my calendar ahead. With Saint Patrick’s Day (Goodbye Beer ….), a weekend excursion to Washington D.C. and my first big dinner party at our house planned, I had my work cut out for me. But, I survived the month and managed to stay on track.
This recipe is a long time coming. It has been a staple for dinner parties at my house for a few years but, I have yet to have the time to photograph to share! Typically, I’m in the midst of preparing a multi-course meal (Which I still was this time) and I either forget or don’t have the lighting to photograph.
I’m keeping the holiday preparations theme going with another crowd pleasing recipe. In my family, the holidays are all about appetizers! On Christmas Eve we do an entire meal of just appetizers with our extended family. Essentially its one large cocktail hour with Christmas cookies to follow! Every year we have our standard recipes that must ALWAYS be present for it to be a Somers (My maiden name) holiday. While my mom’s cranberry meatballs and my uncle’s spicy calamari marinara never leave the list, I try to come up with inventive new ones each year to tack on to the menu. This year I’ll be bringing my stuffed mushrooms that I shared a few weeks back and today recipe, prosciutto and blue cheese wrapped pears.
Who hasn’t wanted to perfect the stuffed mushroom recipe? I know I have tried a handful of variations and never quite yielded the quintessential results I was hoping for. But, I have finally done it! I found my lifetime recipe for this easy and classic hors d’oevre.
Get those grills fired up; Labor Day Weekend is just about here! I don’t know about all of you but I was getting tired on the same old boring burgers so I decided to jazz it up. With some inspiration from a Food Network magazine where I spotted Broccoli Rabe sandwiches, I had my newest creation.
I’m excited to share a new restaurant with all of you today! A few weeks back I decided to venture outside of my Morristown comfort zone in order to get some new dining perspective. One of my foodie friends and I decided that we needed to try something new and refresh our taste buds from the same old (while very good) restaurant repertoire. We drove up and over to Mountain Lakes, NJ to give The Station Restaurant a taste test.
Every few months I have a special lunch outing with a core group of work colleagues. It’s rare that we can all align our busy calendars so it’s typically only four times a year that we are able to escape. Over the course of the nearly four years I have been venturing out with this group we have come to create a lunch tradition. It involves going to our favorite downtown Princeton spot, Teresa’s, followed by a scoop of ice cream at Halo Pub. I have long since wanted to write a post about this dynamic lunch duo. However; I ALWAYS end up diving into my lunch before remembering to photograph. So here is my promise that on our next return I will manage to pull it together for a review!
There’s something about short ribs that just encompasses the true meaning of comfort food. I’ve cooked it quite a few different ways (take a look at this BTP recipe from last winter for another inspirational idea) and yet it always transforms the dish into a stick to your ribs, hearty dinner. It could be the way that the meat becomes melt in your mouth tender when slow cooked. It could also be that the beef provides another dimension of flavor in any sauce you cook it in. It could also be that it tends to be best served over scrumptious starchy sides like polenta, potatoes and pasta. But whatever the reason may be I have found that short ribs are quickly becoming my crowd pleaser weekend meal for all occasions.