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Showing posts from August, 2021

heirloom tomato risotto

Summer = Heirloom tomato + Sweet basil +White wine.  This tasty equation adds up for me.  Heirloom tomato risotto is always better made with and accompanied by Chardonnay.  We love tomatoes 🍅  I try to keep a large footed serving plate piled high with heirlooms in my kitchen at all times.  My goal is to create a steady stream of sliced or diced summer tomatoes coming out of the kitchen with no end in sight.  So, when I found a recipe for risotto using a generous amount of cut up tomatoes as well as sliced tomatoes, I added + ...make a tomato risotto to my above equation.  I made a few changes to a NYT recipe so here is my adapted recipe. Ingredients and Recipe for Heirloom Tomato Risotto   Makes 4 servings Extra virgin olive oil 1 large yellow onion, diced Sea salt and freshly ground black pepper, to taste 1&1/2 cups arborio rice Pinch of red pepper flakes 2 garlic cloves 1/2 cup white wine 2 cups cored and then diced heirloom tomatoes 4 cups vegetable broth  For Serving Parmesan

new to me shrimp cakes with dill and scallions

  I just now finished reading about a little girl who decided to wear a mask to school in Tennessee and her teacher who told her to remove it because she was having trouble hearing her speak.  Talk about lack of freedom.  Yes, the freedom to protect yourself in public from a deadly disease by opting to wear a mask. How long will the children be able to stay in school?  How soon will the Covid start circulating?  We are all ready to move on but Covid isn't finished with us.   So now I'm thinking shrimp cakes and where have you been all my life?  I've enjoyed crab cakes over the years; one of my favorite meals- served with veggies and a salad.  Now I have discovered shrimp 🍤 cakes and I'm loving this new to me recipe, a perfect substitute for out of season crab 🦀  Ingredients and Recipe for New to Me Shrimp Cakes with Dill and Scallions Makes 6 shrimp cakes 3/4 pounds raw shrimp, peeled and deveined 1/2 cup panko  1/3 cup diced red bell pepper 1/4 cup finely minced fres