One of the jewels in the Russian culinary scene has to be Beef Strogonoff. In this version of Beef Stogonoff in Roasted Portobello Mushrooms boasts the tenderest of beef, mushrooms and caramelized onions in a rich beef sauce touched with sour cream. If you have followed my blog, you know that Beef Strogonoff in any . . . → Read More: Beef Strogonoff in Roasted Portobello Mushrooms
Easy Shrimp and Lemon Risotto is a quick version of the classic method of making risotto. I chose it for this Valentine’s day because the holiday falls on a Thursday, making it difficult to cook an elaborate meal. Since the risotto is going to be finished in the oven and the dessert I am suggesting . . . → Read More: Easy Shrimp and Lemon Risotto
With time precious to all of us, this recipe for creamy risotto is a welcome change from the norm. Normally risotto requires stirring for 30 minutes or more non-stop as liquid is slowly added to the pot. No more liquid is added until the original liquid has been absorbed. No wonder it costs . . . → Read More: Baked Risotto
The recipe for the Salmon Wellington is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago. I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over. The combination of artichokes and mushrooms is . . . → Read More: Salmon Wellington with Lemon Asparagus Risotto Cakes
Please see the February 17, 2011 blog for how to photos.
With time precious to all of us, this recipe for creamy risotto is a welcome change from the norm. Normally, risotto requires stirring for 30 minutes or more non-stop. No wonder it costs so much in restaurants! This version is popped into the oven . . . → Read More: Baked Risotto