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Tag Archives: food
Like a meal, a banquet is a collection of layers. And while these layers do include the meal itself, a banquet is also a rich, deep-dive into the politics of proximity, excess, calamity, and power. (For those who want to … Continue reading
Raised by an Italian mother (don’t let my embarrassingly anglicized name fool you), the kitchen formed the hub of all activity in our home growing up. Not just for cooking meals, but also entertaining, welcoming guests, and even eating.
If anything happened in our home, it happened in the kitchen.
Few recipes stir up the memories and emotions I associate with then as risotto does. My mother had her own go-to risotto recipe that had evolved over the years she had learned it from her own mother, and it became a monthly tradition for her to cook up a batch of risotto rice, leek and chicken, which would keep us going for days.
I’m a big fan of meals that can be cooked in a pot. Not just because they can often be a bit more ‘hands off’ than other types of recipe (I’m infuriatingly lazy), but also because I find there’s more room to improvise and tweak it in line with your own personal preferences.
This risotto recipe is a bit braver than more traditional takes on the Northern Italian dish. It matches traditional risotto elements, like white wine, onion and garlic, with a much more outlandish pumpkin and walnuts. If I’m honest, I don’t think my Italian grandparents would approve (in fact, I know they wouldn’t – they never forgave me for my lazy tiramisu recipe) but if I didn’t deliberately undermine them at every given opportunity, then what kind of grandson would I be?
Far further back than I care to admit, the large newspaper I worked for sent me to Amsterdam to attend a trade show. In among the many adventures I had on that trip, I discovered the incredible variety of cuisines … Continue reading
I’m very fond of crystallized ginger, and accordingly I am substantially less fond of the Trader Joe’s Dark Chocolate Covered Ginger, whose ginger to “rich dark chocolate” ratio is weighted in chocolate’s favor to the point that the ginger is … Continue reading
Here in America we like our add-ins, ice cream and candy full of other candy, nuts, random sweets, and sometimes savories. Chuao (pronounced Chew-WOW) has a shelf-load of such, chocolate bars with all the goodies, created by Venezuelan chef Michael … Continue reading
Things I have made so far this year: Some words A lot of ebooks A loaf of bread Quite a bit of yogurt Danish pastry dough Flaxseed crackers Ricotta cheese Cashew cheese Several pots of coffee (seven to be be … Continue reading
I always feel so futuristic when we eat Quorn.