We all have dishes that intimidate us in the kitchen. For many years, mine was risotto. Despite the fact that I ordered it nearly every time we went out for Italian, I was overwhelmed by the prospect of recreating it at home. It does require a lot of hands-on time, but when the finished product involves spoonfuls of velvety rice in a decadent sauce, it's worth the effort. I used this recipe, since it was incredible in the fall, and to make it more summer appropriate, I substituted asparagus, green peas and prosciutto for the butternut squash, saffron and pancetta.
Summers by the Lake
I wouldn't exactly call myself a spontaneous person. There's something about the long, lazy days of summer though, that beg for random day trips to places you've never been. Since the temperatures were in the upper 90's, we packed up the car and headed to Arrowhead Lake, where we ...read more