September 10, 2009
In the midst of raving about the porcini mushroom risotto at Riccardo Trattoria, it occurred to me that I had both porcini mushrooms and risotto rice sitting in my pantry waiting for an excuse to be used. Why not make my own porcini risotto? I thought. Judging from the last time I made risotto, I know I’m no expert, but it was worth another shot, especially if it meant enjoying more delicious risotto. And it really was delicious! This time around I impressed even myself. Here’s how I made it…
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September 29, 2008
Rosh Hashanah (The Jewish New Year) begins tonight. On this holiday, symbolic foods are eaten in hopes for a sweet, healthy and prosperous year ahead. Apples dipped in honey illustrate the sweet year we hope for while other less-known symbols like pomegranate signify the abundance of merit one hopes for in the coming year. Gourds and squash can also be seen as symbolic Rosh Hashanah foods and since they’re such a fall ingredient, it’s not such a long shot to incorporate them into Rosh Hashanah menus.
I saw this recipe on a very delicious food blog called Sophistimom. She made risotto look so easy (despite knowing that it’s not) and melded delicious flavors that were perfect for my Rosh Hashanah meal. That, and I happened to have ALL of these ingredients in my house already so I knew I had to make it.
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