Tag Archives: Parmesan

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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Oven Fries: 3 Ways

I started off this weekend knowing I was going to write an article about French fries for NU Intel, a snazzy little online publication I write and photograph for at Northwestern. I was thinking, like, yeah French fries will be easy. Just put some potatoes in the oven and roast them, right? But that would be oven-roasted potatoes, not French fries. So how do you take a strip of raw potato and turn it into a glorious, crisp potato worthy of a deep-fryer, but… from an oven. Well, I’ve figured it out.

I’m about to let you in on the secret to perfect French fries. The secret that will take you from drab oven potatoes to crisp, god-like potatoes. The behind-the-scenes trick that all of your favorite potato-servin’ restaurants are doing. Ready for it?

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Pasta with Skillet-Roasted Root Vegetables

Pasta with Skillet-Roasted Root Vegetables

How do you take something that is normally awful and turn it into totally awesome?
For example, biking home several miles in a complete downpour.
Normally awful.
Add waterproof gear from head to toe.
Totally awesome.

Exclude the follow factors: my backpack has no protection (laptop was intentionally left at home this day), a homeless man crossing the street laughed at me (a big, bellowing “HA!”), and the tops of my pink striped socks are getting a little damp (but only a little, and only right at the end).

I think if it hadn’t have been for my sopping backpack and subsequent impending doom for my psychology notes and cellphone, I would have kept going. The roads were almost empty, my breaks mostly worked, and I felt like a TOTAL BADASS.

Complete bad-assery. Adrenaline pumping through my veins, pedals spinning round and round, and a slight sense of I’m-speeding-through-the-air-and-still-waterproof-haha-suckers superiority over the umbrella/wind/Midwest-fighting sidewalk dwellers.

Pasta with Skillet-Roasted Root Vegetables

Pasta with Skillet-Roasted Root Vegetables

This dish is the perfect steaming plate of goodness ready for you when you get home from a rainy night, back from a big homecoming football win (!!), or a snack on a chilly afternoon. You know how I know? Because I’ve eaten this for four days straight. I’ve made two batches. I’ve eaten the leftovers at every meal. And I’m still not tired of it… Isn’t that proof enough that you have to try this? Thought so.

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