inspirations...

One night in January, my parents, T, and I went to a local restaurant for dinner and my mom and I split gouda risotto topped with lobster and shrimp. When I tasted it, my mouth went crazy; it was so good! I get really excited when I eat food that tastes good; instantly, I was inspired.



Gouda was on
sale at my favorite grocery store, so I bought it with great aspirations to recreate this dish.


I made risotto once before with my parents, but that was with my parents! I'd never made it all alone. I think that has something to do with the fact that it took me two months of research and planning to muster up the confidence to tackle this dish.



After getting off relatively early (around 6) on a RARE chilly spring day, I unwrapped the cheese


and grated away



next up, was the onion, chopped well.



A pot of chicken stock, it is KEY that this it HOT. If the stock is cold or even warm, it will not cook the rice!!!




Then I melted butter and evoo in a pan



added the onion and minced garlic, when it began to caramelize, I added the



ARBORIO. Arborio is a stout grain of rice. It is shorter and fatter then regular rice. Its starch content it high, which is why it is perfect for risotto.

When I had the risotto with my mom, it had an orangish hue, so I thought to add something quite luxurious....



Saffron. Saffron is from the crocus flower. It is actually its stamen. One pound of Saffron is made from 50,00-75,000 flowers! and Is about $1000 per pound! A rather pricey spice







In it goes.




It began to brown quite nicely.




The first liquid I added was some white wine. I added about 1 cup.




After that liquid is completely soaked up. KEY:completely






The chicken stock made it's way over to the risotto pot.




one ladle at a time.


Stir the risotto and continue the process of adding the stock one ladle at a time until the rice can absorb no more liquid and the rice is al dente. (to the tooth, which just means has a little bite to it, not mushy. ushy, overcooked rice)





Then, add the grated gouda, it gets all melty! yum!






Add the lobster





top with fresh parsley.




I served it it my fine china to up the wow factor (and WOW, it was good!)






We also sat at the dining room table in order to enjoy the evening a little more.




Of course, I had some red pepper flakes and siracha with mine :)



I just want to say that I made this meal 3 weeks ago and I am just posting it, So I have loads more to come, now if I just had loads of time to post!!! Also, my first guest blogger will be blogging this week, so get excited!!

Dinner Parties

I have learned a lot about entertaining from two women I highly respect My mom and her friend, Diane. I have learned that you should plan ahead- way ahead. YOU NEVER KNOW WHAT WILL HAPPEN between now and the time the party should start. Both women, when they are throwing parties plan incredibly well and set up the rooms a week ahead of time. The following dinner party was my fourth time entertaining in "our home", my second dinner party.

On the Menu this evening:

hulled strawberries
purple grapes
Onion souffle dip
salsa
served with
toasted pumpernickel bread
wheat thins
corn chips

Citrus and rosemary roasted chicken
popovers
Mediterranean salad
roasted carrots
spinach pies made by my friend (a guest)

strawberry rhubarb pie/crumble
vanilla ice cream



I set the table a week before :)




close up



table setting


I love pie; well, I love HOT pie served with COLD ice cream.
So for dessert, I had planned a Strawberry Rhubarb pie/crumble.



I used store-bought pie crust, it tastes great! Rolled it out and put it in my Emile Henry pie plate.





gathered my rhubarb and strawberries




got rid of the stringy bits



This rhubarb was green, I looked it up and green rhubarb should not affect the taste of the rhubarb, it is just another type of rhubarb. I bed to differ. I think that it is a bit more potent than the red rhubarb I have am used to using/eating.



added some sugar to macerate!






next up, strawberries, GIANT strawberries





macerate those as well.




After about 10 minutes, add the rhubarb to the strawberries.



(without the rhubarb juice)





add to the pie crust



ingredients for the crumble part of the pie/crumble

ready to sprinkle



ready for the oven. or refrigerator. I made this Friday morning, then put it into the refrigerator until I was ready to bake it after dinner.


To go with my popovers, I served butter, raspberry jam, and strawberry jam.





To make the butter look beautiful, I used room temp butter and an icing tip, what else?



popovers




ingredients for the mediterranean salad




sliced then drizzled with evoo and balsamic vinegar then sprinkled with kosher salt, pepper, garlic, and goat cheese.



My sweet friend's spinach pies





The chicken...
My mom uses this recipe on one of our turkeys for Thanksgiving, it is my favorite- so I decided to try it on chicken and I LOVED IT!
Drizzled with evoo and a blend of lemon zest, rosemary, and kosher salt! If you get some under the skin, it makes it even better!




perfect temp!






perfect coloring!





The inside is stuffed with lemon wedges and rosemary sprigs






The spread






The pie is ready!

Dinner was a success and fun was had by all!