01 August 2014
Mixed Green Salad
As of today, I've officially been a personal chef for 2 months. Time certainly does fly and my head spins when I think about how far I've come...
In my last post I talked about how I improvise most of my dishes instead of going by recipes. I tend to use what I have in the kitchen and make it all work. I kind of prefer it that way.
A few years ago, I used to play a poetry game where you were provided with the words and could only use a certain number of them. I LOVED this game and I came up with some of the simplest yet beautiful poems. I think I've been cooking in that spirit lately.
One of the techniques I learned in culinary school was risotto style rice. It was not the first time I'd made risotto but it was the first time I was graded on it! Risotto is not hard, but it is time consuming and all consuming since you can't leave the pan. You add the liquid, hot, one ladle at a time and let the rice soak it up. When it all gets delightfully creamy, you know you've done it right.
I love risotto.
So, I decided to make some for my new employers. I made the risotto and added crawfish tails, collard greens and some curry. Completely awesome.
Here is a "Risotto Recipe for Beginners" that can get you started. Then you can take the technique and create your own masterpieces!
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