Parmesan Risotto with Shrimp

Parmesan Risotto with Shrimp

Almost a year ago I bought The Professional Chef, the Culinary Institute of America’s textbook, because…. it cost $40. Had 900 recipes. 800 color photographs. Recipe per dollar, it must be blowing every other cookbook out of the water!

But it’s overwhelmingly intimidating. All the recipes are to feed a crowd. And all the ingredients are listed by weight. It took me a little while (read: until this week!) to face the 1200 page behemoth and say, Yes. I am going to cook something from you.

So I cut the recipe for Risotto Milanese in half and got some shrimp so that I could make a less froofy-sounding dish: Parmesan Risotto with Shrimp. By all textbook/cookbook accounts, half the recipe should have served 5. But… it only served us 2. We were hungry. It was delicious.

Maybe you’ll have leftovers. Maybe you should double the recipe to feed your family. Maybe we were just two hungry 20-somethings who had been so busy all day we’d barely eaten anything.

Maybe, maybe, maybe. I’ll stick with it’s unstoppably delicious.

Parmesan Risotto with Shrimp
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Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash

My ideal brunch food toes the line of both breakfast and lunch. That’s certainly what the word “brunch” implies, right? A dish that’s not to sweet, like pancakes, and not too definitively lunch, like a sandwich.

Let’s be real. I’ll take anything delicious as long as it has an egg on top.

An egg at breakfast gets the day going in the right direction. What accompanies the egg is a minor character in it all. This particular dish features Brussels sprouts, but it’s only there to mop up and flavor the egg yolk.

When I studied abroad in Spain, my host mom thought it was absurd to eat an egg for breakfast. One day, she made me bacon and eggs for lunch. It was my first meal of the day, so I was over the moon with excitement to “trick” her into giving me eggs for “breakfast.” I’ve never again taken for granted eggs at breakfast.

A Brussels sprout breakfast hash is so perfectly strange. My dad’s response was, “Huh. Weird.” But it works. They’re cooked down and ever so tender, with a browned and garlic-y essence throughout. The fresh red tomato is a colorful compliment to all the green goodness. This would be great with bacon or crumbled sausage as well, but what wouldn’t be even better with bacon added to it? No matter how you make them, eggs will continue to be my favorite way to kick the day off right.

Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash

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Guest Post on One Road at a Time

This weekend I had a guest post featured on One Road at a Time about why I studied abroad in Spain. It was my first guest post! I couldn’t be more thankful for the opportunity to reflect on my motivations for moving to Europe. I also got to share the recipe for Chicken in Almond Sauce, a dish that is very close to my heart.

One Road at a Time is a blog run by my family friend, Patti, who runs a bed & breakfast in Ashland, OR. Patti’s known my family since before I was born, which is always crazy to think about. No one had thought up the idea for blogs yet, and I doubt anyone would have thought we’d both have one! Be sure to check out her Facebook page and blog for tons more great stories about recipes, traveling, and life!

A rainy day outside of Taberna Coloniales, the restaurant that inspired my love of Chicken in Almond Sauce

 

Simple Mini Cheesecakes

Simple Mini Cheesecakes

I love my mom. I love my dad. I love my big brothers.

I love my roommate. I love my friends. I love my school.

I love you, the person who ventures into my little corner of the internet to read my silly recipes.

I have so much love this Valentine’s Day! Do I sound like Jessica’s Daily Affirmation yet?

My closest friends and I are heading into Chicago this Thursday to see Kishi Bashi perform at Lincoln Hall. I’m extremely excited to see him perform, but I’m even more excited to spend this LOVE-ly little holiday with friends I cherish the most.

Simple Mini Cheesecakes
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Avgolemono (Greek Lemon-Egg Soup)

Avgolemono (Greek Lemon-Egg Soup)

Waking up to the sound of rain on the window makes mornings that much harder. I think I see a 150% increase in the number of times I hit the snooze button if it’s raining outside. On the other hand, when it’s snowing, I jump up to look outside my window at the peaceful white blanket on the world. Navigating the sidewalks outside has been a nightmare the last few days. First snow, then a thick layer of ice, then 1-2 inches of water on top of the ice layer. On my long walk home from campus, all I could think about was a bowl of soup. One that wouldn’t take too long, but would leave me satisfied through a long Sunday night of homework.

This Greek lemon-egg soup brings all of the comfort of a rich and creamy winter soup with a bright pop of lemony sunshine that reminds me of warmer days! It starts off as a simple chicken soup… you know, carrots, celery, onion, chicken, rice and broth. All the good stuff that makes your kitchen smell wonderful. Then, adding the lemon-egg mixture at the end suddenly transforms the soup into this luscious, silky broth packed with flavor. I thought half a lemon would never be enough to flavor the entire pot, so I could hardly believe the flavor of that first bite. I still couldn’t get over it after the third bowl.
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