Tag Archives: riso

Risotto with asparagus, tarragon, chives, and parsley – 21 April 2012

D indulged me with Spring Risotto. It was published in the Contra Costa Times in 2003 under that title, but was originally from an article by Amanda Hesser in the New York Times. It has 1/4 cup each tarragon, parsley, … Continue reading

Posted in Meat as a flavoring, Risotto | Tagged , , , , , , , , , | Leave a comment

Avgolemmono; lettuce wedge – 18 April 2012

D used the stock made from the chicken bones to make an excellent soup – Avgolemmono. The soup’s quality depends on the stock, so using a homemade stock is important. For this soup, you cook sliced mushrooms and add them, … Continue reading

Posted in Meat as a flavoring, Soup | Tagged , , , , , | Leave a comment

Avgolemonno – 31 January 2011

D was, in his words, “nonplussed” when, after not having time to bake the bread this morning, he decided to buy bread and make pannini, but found no appropriate bread at the Bowl on his way home. He was still … Continue reading

Posted in Meatless, Soup | Tagged , , , , | Leave a comment

Avgolemonno – 17 January 2011

D came home cheerily ready to make this wonderful and surprisingly simple soup. He expected, reasonably enough, that the staples the soup depends on would be present in the kitchen. Not so. We had only a small piece of lemon, … Continue reading

Posted in Meat as a flavoring, Soup | Tagged , , , , , , | Leave a comment