Risotto is so tasty, hearty, and versatile; I can’t believe I haven’t done a risotto recipe on here yet! For this version, I knew I wanted to do risotto, but I didn’t know what I wanted to put in it. So I did what I usually do – I went to Haymarket (my local “farmers”/produce market), looked around, and saw what struck my fancy. This time, what hit me in the face was the number of fresh figs everywhere! It turns out it’s fig season, and even though I’ve never had fig risotto, I knew figs go great with cheese, which is also often in risotto, so I thought I’d give it a try. To go with the roasted figs I chose another roasted vegetable, then added spices, sherry, and almonds on the recommendation of my Flavor Bible.
Before the summer is truly over, I wanted to make a dessert that celebrated some of my favorite fruits of the season. My mom had recently tried the Peach Upside-Down Cake from NYT Cooking, which was good, but I wanted something with more fruit, that paired the peaches with almond to make a more complexly flavored cake. To do this, the RATIOS of the ingredients were crucial and I relied heavily on knowledge from sources across the internet. Almond flour is not the same as wheat flour and combined with almond paste it can really weigh the cake down. I needed enough egg whites (instead of whole eggs) to provide lift. I also wanted to use buttermilk for lift and moisture, but I had to compensate for the added acidity by replacing some of the baking powder with baking soda. Overall, I was very pleased with the result!
I’ve made a number of burgers in my time, but I’ve never made a black bean burger. I always thought of them as very dry and crumbly, and tasting primarily of beans, which didn’t appeal to me. But then recently I’ve had some black bean burgers out at restaurants that were quite good. And since I’ve been trying to eat less meat I decided to give it a go. But since I have no experience making these burgers, I turned to the internet and relied on the RATIOS in a recipe from Sally’s Baking Addiction. I usually use her site for sweets, but she promised these would work out so… To make it my own, I went with Moroccan flavors.
It’s been too long since I posted a taco recipe! I’ve been trying out vegetarian tacos recently, but this time I just really wanted something meaty and dripping with sauce. After the first time I had this pork stew recipe from The New York Times, I knew it would work great in a taco shell. Boy was I right.
This recipe from Vrunka on Food52 makes great pork potstickers, but it makes wayyyy too much filling for a single package of potsticker wrappers! I couldn’t just throw away all of that perfectly good filling, so I decided to implement it in tackling a personal challenge of mine: making at-home versions of take out classics that actually taste like the stuff you get at the restaurant. I’m always wary of trying a new pad thai or chicken tikka masala recipe, because inevitably it doesn’t taste exactly right and what’s the point of going through all the effort to make something that will be slightly disappointing? But I persevered, and by relying on help from a few online sources, this lo mein recipe is exactly what I wanted.
I recently completed a sprint triathlon, even though I hate running (and exercise in general). One of the only things that gets me through the training is the ability to eat whatever I want because I know I’ll burn the calories off later. This lasagna, which I made for carb loading the night before the race, is the cherry on top.
I got a new book! For my birthday, my sister got me The Food Lab by J. Kenji Lopez-Alt, of Serious Eats fame. The point of the book is to teach you about the science behind why certain techniques work in the kitchen, and generally to provide a foundation of understanding that can allow the home cook to experiment confidently. Aka, exactly up my alley. For my first recipe from the book, I wanted to try my hand at making French fries, as the variability of fry quality I’ve experienced and the rumors of the double fry method have always intimidated me. So of course, I needed to pair them with a great burger…