http://www.bookofyum.com/blog/the-night-the-boy-cooked-seven-herb-risotto-161.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 http://www.bookofyum.com/blog/the-night-the-boy-cooked-seven-herb-risotto-161.html/comment-page-1#comment-41506 Gluten Free Italian Recipes: Vegetarian Mushroom and Green Bean Risotto with Optional Dairy Recipe | Book of Yum Fri, 02 Jan 2009 17:54:50 +0000 http://www.bookofyum.com/blog/?p=161#comment-41506 [...] fat than the more typical cream addition. Hope you enjoy! Other risotto dishes at the book of Yum: Seven Herb Risotto Recipe with Risotto cake variation for leftovers Red Onion Vegetarian Risotto with grilled mushroom Recipe Classic Allergen-Free Risotto Recipe [...] [...] fat than the more typical cream addition. Hope you enjoy! Other risotto dishes at the book of Yum: Seven Herb Risotto Recipe with Risotto cake variation for leftovers Red Onion Vegetarian Risotto with grilled mushroom Recipe Classic Allergen-Free Risotto Recipe [...]

]]> http://www.bookofyum.com/blog/the-night-the-boy-cooked-seven-herb-risotto-161.html/comment-page-1#comment-490 Book of Yum - Blog Thu, 24 May 2007 18:13:47 +0000 http://www.bookofyum.com/blog/?p=161#comment-490 [...] This week my schedule has been really crazy, due to a lot of end of the quarter projects that I have been working on frantically combined with a unusual number of department lectures that I’ve been attending. When I didn’t have time to make dinner, DH stepped in (with only minimal urging) and decided to make Pineapple fried rice, loosely based on the recipe in “From the Earth: Chinese Vegetarian Cooking.” He combined steamed fresh shitake mushrooms (from the farmer’s market), pineapple chunks, water chestnuts and seasonings with some leftover rice we had in the refrigerator, and sauteed them together in our wok using sesame oil for flavor. He also whisked up a soy sauce free sauce with sherry, sesame oil, and seasonings. It was very tasty. Unfortunately, the basmati rice we used was a bit dry and had too distinctive of a flavor for ideal fried rice- but still, it worked much better than freshly made rice would have for the purposes of fried rice. DH seems to be a rice specialist of late- and it’s definitely a wonderful staple that is great for spur of the moment meals. If you have some leftover rice in your fridge that has dried out slightly and no longer looks as appealing as it once did- why not use it in a delicious fried rice with vegetables, tofu, or protein of your choice? Fried rice is yet another reason to love the best of all gluten free grains, rice. To browse other things the boy cooked see: The night the boy baked… Carol Fenster’s Corn Bread The Night we cooked… Green Pea Risotto and Asparagus Mushroom Sauce The night the boy cooked… Seven Herb Risotto [...] [...] This week my schedule has been really crazy, due to a lot of end of the quarter projects that I have been working on frantically combined with a unusual number of department lectures that I’ve been attending. When I didn’t have time to make dinner, DH stepped in (with only minimal urging) and decided to make Pineapple fried rice, loosely based on the recipe in “From the Earth: Chinese Vegetarian Cooking.” He combined steamed fresh shitake mushrooms (from the farmer’s market), pineapple chunks, water chestnuts and seasonings with some leftover rice we had in the refrigerator, and sauteed them together in our wok using sesame oil for flavor. He also whisked up a soy sauce free sauce with sherry, sesame oil, and seasonings. It was very tasty. Unfortunately, the basmati rice we used was a bit dry and had too distinctive of a flavor for ideal fried rice- but still, it worked much better than freshly made rice would have for the purposes of fried rice. DH seems to be a rice specialist of late- and it’s definitely a wonderful staple that is great for spur of the moment meals. If you have some leftover rice in your fridge that has dried out slightly and no longer looks as appealing as it once did- why not use it in a delicious fried rice with vegetables, tofu, or protein of your choice? Fried rice is yet another reason to love the best of all gluten free grains, rice. To browse other things the boy cooked see: The night the boy baked… Carol Fenster’s Corn Bread The Night we cooked… Green Pea Risotto and Asparagus Mushroom Sauce The night the boy cooked… Seven Herb Risotto [...]

]]> http://www.bookofyum.com/blog/the-night-the-boy-cooked-seven-herb-risotto-161.html/comment-page-1#comment-384 Book of Yum - Blog Sun, 13 May 2007 20:02:05 +0000 http://www.bookofyum.com/blog/?p=161#comment-384 [...] One of my favorite memories is when my DH (at that time DB) showed up on my doorstep unexpectedly with a bread board containing a gluten free banana bread that he had baked himself and a red rose. He had adapted a normal gluten banana bread recipe to be gluten free, all by himself, and brought it over as a surprise for me. I was surprised, all right- in fact, I couldn’t remember anybody besides of course my mother who had actually gone to the trouble of baking something gluten free just for me. I was apparently so thrilled to see him I didn’t comment much on the bread- but part of the thrill was due to him being The Boy with The Bread for Me. And at that point, I think I realized that he not just A Boy but The Boy… Sappiness aside, though, DH has some serious talents in the kitchen, especially with baking, although he doesn’t often exercise them. The other day when it was decided that he would cook dinner, he suddenly got an urge for cornbread, and along with his favorite seven herb risotto, he made Corn Bread following a recipe in Carol Fenster’s book, Cooking Free : 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities. Unfortunately we were out of cornmeal, so he used the more gritty polenta instead, but the recipe still turned out beautifully. He made it in a traditional cast iron skillet, which gave it a lovely crisp exterior, and the polenta granules made it a bit crunchy, but the flour mixture gave it a soft, fluffy texture, so it was a very tasty meal of contrasts. With the multi herbed risotto (dill and basil, this time), it made an excellent, hearty meal. DH later enjoyed a slice liberally doused in maple sryup, but it was also good with just margarine, and toasted. We’d probably both give the cornbread an 8/10, with possible higher rating with the proper cornmeal. I think we might have to make his cornbread a weekly event… [...] [...] One of my favorite memories is when my DH (at that time DB) showed up on my doorstep unexpectedly with a bread board containing a gluten free banana bread that he had baked himself and a red rose. He had adapted a normal gluten banana bread recipe to be gluten free, all by himself, and brought it over as a surprise for me. I was surprised, all right- in fact, I couldn’t remember anybody besides of course my mother who had actually gone to the trouble of baking something gluten free just for me. I was apparently so thrilled to see him I didn’t comment much on the bread- but part of the thrill was due to him being The Boy with The Bread for Me. And at that point, I think I realized that he not just A Boy but The Boy… Sappiness aside, though, DH has some serious talents in the kitchen, especially with baking, although he doesn’t often exercise them. The other day when it was decided that he would cook dinner, he suddenly got an urge for cornbread, and along with his favorite seven herb risotto, he made Corn Bread following a recipe in Carol Fenster’s book, Cooking Free : 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities. Unfortunately we were out of cornmeal, so he used the more gritty polenta instead, but the recipe still turned out beautifully. He made it in a traditional cast iron skillet, which gave it a lovely crisp exterior, and the polenta granules made it a bit crunchy, but the flour mixture gave it a soft, fluffy texture, so it was a very tasty meal of contrasts. With the multi herbed risotto (dill and basil, this time), it made an excellent, hearty meal. DH later enjoyed a slice liberally doused in maple sryup, but it was also good with just margarine, and toasted. We’d probably both give the cornbread an 8/10, with possible higher rating with the proper cornmeal. I think we might have to make his cornbread a weekly event… [...]

]]> http://www.bookofyum.com/blog/the-night-the-boy-cooked-seven-herb-risotto-161.html/comment-page-1#comment-60 Ellen Sat, 17 Mar 2007 03:45:54 +0000 http://www.bookofyum.com/blog/?p=161#comment-60 Sea, I love your writing. It is a pleasure to read. And the risotto cakes, yum, yum, yum. Would've made a really good Shabbat meal - oh well, there's always next Shabbat, and the one after that..... Sea, I love your writing. It is a pleasure to read. And the risotto cakes, yum, yum, yum. Would’ve made a really good Shabbat meal – oh well, there’s always next Shabbat, and the one after that…..

]]>