Some people requested the recipe for a plain risotto of which my wife had posted a picture on Facebook. Well, why not? The trick with a good risotto is good ingredients and patience – you will have to stir almost constantly.
A long time ago, I left my parents house to study at university in the big city of Amsterdam. My mother gave me a book of recipes as I had already showed signs that I would not be eating pizzas and French fries all the time but actually do some cooking. In my first studentRead More
The other day I made a grilled chicken with lemon and did not feel like throwing the remains away so I turned it into a chicken stock. Then my wife suggested I made risotto and then I saw nice veal shank at the butcher’s. The ossobuco, “bone with a hole” can be made in advanceRead More
One of the things I love about cooking is they way you can use your inventiveness to make subtle changes to existing recipes and use the seasons and products at hand instead of a list of prescribed ingredients. So it is here. The ceps risotto is a nice savoury dish for cold days to startRead More
Recently I went to a restaurant in the Paris suburb of Boulogne-Billancourt, le Bistrot de Laurent. Overall, the food and dishes were decent but I was disappointed about the risotto that was served with my tuna steak. It was supposed to have asparagus, very late in the season, but I could hardly taste that. ThereRead More
There are still various mushrooms on the market, some late ceps, cantherelles, the black “trompettes de Maures” (also called trumpets of death) and the yellow girolles. I do like mushrooms, especially ceps, but I find most of the mushrooms a lot of bother to clean. Girolles go well with poultry, so I bought some ofRead More
I saw ‘oursins’ on the market, sea urchins. They look like spiky purple balls. Usually the fish monger has opened one up to show the orange “tongues” that are eaten. This way you can see the freshness. As with all sea food, the further away from the water, the more perishable it is. Some peopleRead More