My favorite Roman snack and leftover risotto usage: suppli.
Take your cold risotto, make a flat rectangle of rice in your hand, put a chunk of sausage, meat and/or cheese inside and roll the rice around the filling. Flour, egg, breadcrumb your rolls and then fry them at around 180 C or a bit lower if the filling is raw. EAT.
The AAR RSFP garden is really starting to look good. We’ve got kale growing, some beets, lots of green garlic, chard and chicory. Make sure to see Andrea and Miles doing work below. He makes it look so good.
So bad. Chocolate gelato, caramel, marshmallow swirl and one small incredible difference: espresso/dark chocolate chunks. Okay, it’s dat chronic. But seriously, it had to forcibly be taken away from me. Thank you, Chris. And thanks for the idea, Ben and Jerry.
I’m starting to realize that cooking is half about preparing delicious and healthy food for people while consuming as much unhealthy byproducts of that food as possible. Here’s one special Miles creation that nearly put Sous-chef Chris over the edge.
- 4 pieces of chicken skin, preferably stripped from some kind of slow, roasty chicken dish
- 2 slices bread
- baby aspirin
If you’ve never been to Le Bon Marche it is worth a visit just to the food section. It’s sort of like a food mecca, like the food section in Harrod’s in London. There were so many things to try and so little understanding of what things were. Regardless, I went a little crazy and did some serious sampling. Crab meat with dill wrapped with smoke salmon and a glob of caviar, duck and arugula crepe, prosciutto di San Danielli, goat cheese, baghuette, fava beans lightly sauteed in butter and vinegar, and a pear. All excellent.