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I haven't cooked much rissoto, although I'm familiar with technique. I'm planning on making risie bisi and am wondering what might be a good accompaniment? Any suggestions?

Have always wanted to make this!, maybe tonight. Is this a meal by itself, or, what would be a great accompaniment? Any suggestions?

Pork Medallions quickly sauteed, held warm while you make a pan sauce with evoo, garlic, apricot jam, and ruby port( salt/pepper goes without saying)! Cook the pan sauce until thickened, add the pork tenderloin medallions back to warm through and serve with lightly buttered orzo. Add a salad ...

I haven't read all the comments, so I don't know if someone already mentioned this, but I was always a person who tried to turn or flip, if grilling, anything I cooked. I guess I was afraid I would burn something. Giving food enough time to carmelize and brown is important. I've since learned...

Is their a particular reason you are experimenting with mayonnaise in soup? Are you looking to enhance texture or add a creamy consistency? Maybe you should try creme fraiche or a roux.

Roux The roux thing has my mind working, but I'm pretty sure her soup did not include any dairy product besides the garnish.

Great! I consider myself a bit of an Anglophile, but I never heard that one! Thanks!

Shepherds Pie Although I prefer leftover lamb, don't forget a good shepherds pie! I've used rib of beef many times with great success.

Creamy Onion Soup While we're on the onion soup subject, there was a French Woman who cooked at several restaurants in my area about 25 years ago and she made an onion soup that was very "creamy" and thick. The broth was not clear and it was served in the traditional way with a crouton and...

My Fav Thats the way I make it! I sometimes use buttermilk to thin it, if I have it. I also use Worcestershire instead of fish sauce, although I love and use a lot of fish sauce! A small slug of hot sauce is also added sometimes. I've been on a wedge salad kick recently and make this frequently.

AQlso Pretty New Welcome! I just found this site and signed up the other day! Great fun!

Cinese Theme Today Char Sui style pork riblets on the grill, rice with scallion ginger sauce, and Chinese cucumber pickles.

Hi! It is, indeed! Welcome!

alla checca While I know it contains tomatoes, have you ever tried pasta alla checca? It's a no cook "steeped" sauce using EVOO and garden tomatoes, garlic,fresh basil, etc. Just google it as there are many recipes for it online.

Aglio e Olio Add some pepperoncini(red pepper flakes), some minced anchovies, and some freshly chopped flatleaf parsley and you have one of my favorite pasta dishes!

I Agree! I agree, and as I said, I have had some wonderful sauces that have even taken days to prepare. A real Bolognese is the perfect example, but my own personal preference is to be more traditional and have a pasta course and a meat course later in the meal. I once took a cooking class with...

I think Simple is Best! While I have enjoyed many long, slow, simmered spaghetti sauces over the years, I find that simple sauces made in 45 minute or less are still my favorite. Marcella Hazan's recipe with 5T butter, 28 oz San Marzano Tomatoes, broken up by hand, and an onion cut in half...

Keeping Garlic on Pasta That does seem to be a problem sometimes! I don't have that problem as much when I make creamy type sauces. I also make a thickened garlic butter sauce with seafood and linguine or fetuccine. I use butter, garlic, appropriate seasonings, seafood stock or clam broth and...

New to Site I just found this site too! So far I'm seeing a lot of potential for using this site. People seem real nice. I've been interested in fine food and wine for many years. Have been cooking just as long! I've already gotten some good ideas and answered a few questions for members. Welcome!

Thanks! I'll have to try that! I like to make my own remoulade and tartar sauce, but I don't think I've used tarragon!

Salt Potatoes I was introduced to salt potates about 30 years ago in upstate New York. I many areas there, you can actually buy a prepackaged bag containing about 3 lbs of small potates and about a pound of salt. Since then I've served them at parties with great success. They are also a big...

This time of year I get really excited about the great wild ingredients that can be foraged in my area. Favorites of mine are morels, fiddleheads, and ramps. I've been enjoying the fiddleheads and morels for some time now, but have only been getting into ramps for the last two years. I mostly...

Amish Poppers Believe it a not I found this in an Amish Cookbook. It's very simple. Cut jalepenos in half and take out seeds. In a plastic sandwich bag put cream cheese and your favorite shredded cheddar or other shredded cheese. Mix by massaging the bag. Sqeeze all the cheese mixture to one...

One of the best and easiest gratins of potatoes is Jeffrey Steingarten's short cut recipe for Potato Dauphinoise. I don't have the recipe at hand, but you can easily find it through Google. A Le Creuset cast iron gratin dish also helps turn this dish out perfectly every time! (I use the smaller...

Bourdain Ya gotta read his books! Have all except his novels. Will eventually read those also!