We Stirred Risotto, Toasted Croutons to a Golden Brown

March 30, 2010 § 1 Comment

Today was Risotto Primavera with a Nearly White Salad.  We forgot to take pics of the lovely risotto!  We were too busy trying to take photos of ourselves, for this blog.  This one was was tooooo close:

It was a hilarious exercise.  Are we ready for the public eye?  Apparently not.

In between the glamour shots, we cooked a meal that had a few harbingers of spring: english peas in the risotto, baby turnips in the salad. JM had the genius stroke to use the convection oven for the croutons.  That puppy sizzles!  Convection ovens are like magic.

We used the mandoline to shave sweet baby turnips and fennel ultra-thin, then tossed them with lettuce in a white truffle vinaigrette.  Baby turnips are intriguing in a salad – sweet, but also spicy.  Kind of like a radish.

§ One Response to We Stirred Risotto, Toasted Croutons to a Golden Brown

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