Last night I made my first attempt at Risotto, that classic rice dish with the creamy creaminess. It was delightful. And – no onions!

Guess what? Everyone loved it anyway. The main flavor of the dish really comes from the broth/stock. Which has onion flavor because you use it to make it. There was a lot of parmesean as well stirred in.

Risotto is extremely simple. It just takes a bit of time. I really think the rice does most of the work for you and you just have to watch it to see when it soaks up the moisture. I think I could have gotten more broth into it, but I had to defrost it since I’d used up all the recipe called for.

The only downside is that I had no mushrooms. I think the juxtaposed textures would have really played a great role in this dish. Plus, mushrooms are delicious.

Published in: on December 20, 2008 at 1:39 pm  Leave a Comment  


I made my turkey and wild rice soup today and it is delicious. The stock turned out amazingly well, all gelatinous and thick after it’s night in the fridge. I regret not saving the fat, but I have little time to utilize it before rancidity ensues. I suppose I could have frozen it, but I didn’t even think about that until much later.

I was reading through the BHG recipe and it calls for making a mirepoix (carrots, onion, celery) prior to adding the broth/stock.

Wait, what?

The mirepoix concept is crazy to me for a few reasons. The main one being that I utilize carrots, celery, and onion when I make the broth. Those flavors are already present in the broth – why do I need to make them appear again? Another thing I fail to see reason behind is the sweating prior to broth addition. If the boiling and simmering doesn’t release the flavors and soften the vegetables, I can sort of grasp it. But it totally would.

I stuck with carrots only because I enjoy the added color and I don’t like celery or onion bits in my soup. Guess what? It tasted amazing anyway. I generally will add a little dried minced onion and maybe some chopped celery leaf to a soup, but I didn’t this time.

So, I will continue venturing into onion-less territory. Yes, I use it in stock and broth, but it gets strained out before use. And that’s how I roll.

And I know it’s good when I could eat the whole pot of stock without making soup first. Delightful.

Published in: on December 7, 2008 at 8:45 pm  Leave a Comment  


Despite troubles with the interweb, I am still online in the office. Today I thought I would actually update my cooking blog because I’ve been thinking about it. I am making turkey stock today with the leftovers of the thanksgiving turkey. In full disclosure, I am using onions for the stock but they will be strained out of the finished broth. Today’s goal? Turkey with wild rice soup. I will be adapting the Better Homes and Gardens recipe.

I think most soup recipes are adapted as opposed to followed. There’s such a gamut of taste in broths and stocks that its silly to assume people make dishes exactly as the paper says. Stock is one of the easiest things in the world to make. Boil bones with veggies and herbs and spices for a long time. That’s about it. People who throw out chicken carcasses shock me heavily.

Anyhow, I was thinking about this here blog and wondering what I really want to do with it. I think it would be great to post culinary exploits, but I never think to take pictures of the food. Which is kind a vital part of blogging about food, really.

I would like to touch on that oft-neglected college world. I have seen tv shows and read books on college cooking and all seem to assume a college kid has a full service kitchen at their disposal. No. No they do not. Who does this stuff?

Published in: on December 6, 2008 at 6:13 pm  Leave a Comment