Frost has arrived. Warm winter food is called for. Planned meals are punted. Frozen pizza stays frozen. Baked potatoes with chili and cheese stay raw.
The plan is to make leek and stilton soup, spinach and zucchini gratin, carrot souffle, and fake-bbq pork steak. These are all new recipes. I’ve made a leek soup recently, but it was too heavy on the potato and too light on the leek. Pork steak is made around here on the barbecue grill with some Bud drizzled on the coals. I had to look up “Boston roast” to find another recipe, because a) wasps have built a nest on my Weber kettle and b) you all don’t know what a pork steak is outside of Saint Louis.
The problem is I will make ALL THIS FOOD today. And we haven’t eaten but two servings of asparagus / scallop risotto from yesterday. I really hope flavors do meld after three days in the fridge.
I’m going to live blog it with recipes and photos (Not the risotto though, because I used the asparagus recipe and I don’t like it as much as the broccoli recipe.)
Can you tell we’re trying to eat more vegetables along with our pounds of chocolate? I went to the vegetable page of http://www.Simplyrecipes.com and looked for new ideas.
Chances are very good I’ll run out of steam at about 2:00.
6 responses to “Day of Food”
Pro-tip for leftover risotto: risotto cakes. Beat an egg into the cold risotto and fry up big spoonfuls of the mixture in oil or butter, flipping once, until the each side is deep crispy brown.
Some people like to bread the cakes with breadcrumbs or flour first, but I like the crust that develops on the rice itself.
I love these so much that these days I make risotto just for the delight of making risotto cakes.
Risotto cakes, mmmmm.
So! How’s that hypomania working out for you?
Elsa / Zayina – you inspired a post!Becs – I KNOW! Increased appetite and increased energy! Where’d that come from?
OMG, I’m making risotto, and then risotto cakes on the next day. Wow.
Tami – how did it come out?