For some reason I've always been intimidated by the thought of risotto. I like risotto, have had it once or twice in a restaurant and enjoyed it, but have felt it will take more patience than I have. That is until I came across this recipe. Also, my friend and hairdresser, Karen tells me she is confident I could handle risotto. So, I'll start down the risotto path with this recipe that is in the October 2011 Vegetarian Times magazine.
The recipe comes from Chef Keith Pooler of Bergamot restaurant in Somerville, Mass. It incorporates garlic, green beans, mushrooms, fresh thyme, shallots, sweet potato, parsnips, and (of course) rice. It sounds lovely.
Tomorrow is Mom and Dad's 52nd wedding anniversary. Wednesday is Michael and my 20th wedding anniversary. Sunday dinner will be our celebration together. I'll be sure to let you know how it all turns out!
Spanish Style Tofu and Potatoes
6 days ago