I know what you’re thinking. You’re thinking that I fell off the wagon. I haven’t written in almost a week, and as I said in the beginning I have a history of flaking out on resolutions.
Well here’s my case:
1. I haven’t stopped cooking. Quite the opposite actually. I have three recipe’s in the wings just waiting for their time to shine on here.
2. Last week, you know, my week off? Well it was the calm before the storm. This week I have a meeting every day, am starting the beginnings of planning and recruiting for a big event at my after school site, and had a gigantic project due last night in class that required all of my writing energy.
3. My mama came in town! So, of course, blogging came second when Mama is in the mix.
How’s that? Do you buy it? Too much excuse, not enough food? I agree.
Last time you heard from me I had made a sandwich which was delicious but didn’t involve much cooking. Then it was Thursday, and I took a much needed, ahem, sick day…. so didn’t cook. Then Friday my beautiful, talented, oh-so-fun Mama came in town, so we lived it up and ate out, then repeated this on Saturday. Come Sunday, I was feeling disconnected from my tiny kitchen. I missed that unbelievably small sink, and the oven that takes an hour to pre-heat. It’s not much, but it’s mine.
Thus, Sunday night, instead of going to Sinatra Sunday and eating sliders or something fried, I asked Mom and K if they wouldn’t mind if I cooked them dinner and watched the Oscars instead. I like the fashion… and I’m a junkie for cooking now. I needed my fix.
I decided on Steak, because I saw it on a menu this weekend and was craving it (who am I?) and Risotto. We bought two pieces of Filet Mignon and with my handy-dandy new cast iron skillet, that is oven-proof, by the by, I seared the steaks on all sides, then finished them off under the broiler for about 10 minutes.
The result was cooked more than last time, but because of the cut of the meat, it was tender and delicious. I didn’t have a sauce or anything with it because the Risotto was going to be so starchy and creamy I didn’t think I needed it, and I was right. A little A-1 and we were good to go.
|I stopped stirring just long enough to take a picture. But KEEP STIRRING. Don’t do as I do, do as I say!|
Sorry for being bossy.
This entire stirring process will last 30-45 minutes and will make your arms lean and toned. It’s better than the gym, or so I’m told. When the rice is almost done, and you’re out of stock, add in the Cream (or whatever you’re using), the spinach (I tore it up a little bit so there weren’t big chunks of spinach in there) and lemon zest. KEEP STIRRING. The spinach will wilt into the rice which is exactly what it’s supposed to do. Finally, remove from the heat, stir in the last 2 tablespoons of butter and add the Pecorino Cheese. Taste for salt and pepper content and adjust accordingly. You may garnish with some sliced up spinach if your heart desires.