Dinner tonight - or last night.

I love Alton Brown - so interesting.

I like Giada too. Think this recipe sounds good.

a little taste of last summer, making up some pasta and sauce with the tomato sauce i made from my tomato crop, i'm mixing two containers of sauce, one made with roasted cherry and yellow pear tomatoes (and onion, garlic & spices) and the other with roasted heirloom beefsteak and roma tomatoes (and onion, garlic & spices)

Thanks! And that looks like superfino used there. Same general amounts as I'm used to, but I've always added some ingredients to cook with the rice, say half way along, depending on the ingredient - way I learned back in the day. For example, if I were using fresh hot italian sausage, I'd have it be cooking with the rice somewhere later along in the process, juices going into the mix. I might have caramelized onions at the beginning, even before adding the rice for its first meeting with the fat, which for me was usually olive oil. But Alton Brown's way would definitely work and be more controllable.

You're killing me, that sounds sooooo good.

Whoa, she's a hottie. She's very un-Julia-Child-like. Who cares about the food?!

Giada de Laurentis - will you have my baby!

She is a hottie...she seems to be really sweet - but her recipes are good too...it's a win win situation. My husband loves it when Giada is on. Who could blame him?

Just saw Giada's - she's more like me on this.
I'm a woman with a small closet of ital cookbooks, some by italians, some not - I'll have fun seeing some of the recipes I learned from. Hazan used olive oil on a quick check, but probably not always.

I won't report on all of it, or look at all of the books. I threw away a book with a title like Risotto on one of my moves. Same old, same old.. concept book. Probably now worth real dollars.

Will take a quick look at Giuliano Bugialli and Patricia Wells and Lidia Bastianich to see if there are any standout tips. Also Ada Boni, early somewhat encyclopedic writer on regional italian food... Now there's a book.
http://www.amazon.com/Italian-Regional-Cooking-Translators-Langdale/dp/1199702897/ref=sr_1_2?s=books&ie=UTF8&qid=1325801982&sr=1-2
In my edition, the recipes are very simply stated but pinpointed to regions.

'K. Bugialli, in his book that references ital culinary history, The Fine Art of Italian Cooking, uses 2 tablespoons of olive oil and 5 of sweet butter, per cup of Arborio for risotto al bianco, which involves parmigiano.
(Just saw his risotto con gamberetti in bianco recipe - I'll have to pay attention)
Ah, but in that one, he used all olive oil, 5 tbs, re 1 cup of the rice.

Ada Boni, from the edition I think was 1969 but I'm not swift on roman numerals anymore, has 21 recipes for risotto. Just on two pages (I don't have all day) she cites all olive oil, all butter, and a mix, to about the same total of fat, but re 2.5 to 3.5 cups of rice, not one.

I think I'll skip adding more, lest I bore everyone but myself.

gouda on seedy rye

I had other plans, but hunger overtook me. I haven't quite adjusted to being back at work, and how you have to eat on a sort of regular schedule there.

I made cheeseburgers with Mac & Cheese, I didn't have time to make something fancy, had to get my hair cut after work.

Spoken like a true mother

hehehe

Nobody's cooking tonight, dinner out, not sure where we are going though, was thinking of someplace near the water, the weather has warmed up a bit today.

Morgan is cooking something tonight, smoke detector hasn’t gone off and I checked the batteries, seem okay. Well maybe I’m just being paranoid.

Get in there and help so you all can have a good home-cooked meal.

lol I'll be in there soon enough to clean up the mess, that's the deal, it smells pretty good, He said he's making salisbury steaks, found the recipe in one of his cookbooks.

Tonight I made Salisbury steaks with mashed potatoes and steamed zucchini. Came out pretty good. When I was a kid I was picky when it came to veggies, not Antonio, this kid eats all veggies even when we make sautéed spinach.

Lookin' good, Morgan.

I'm making a bound to be unpopular pasta dish - but it's me that will eat it.

1 head of fresh broccoli trimmed to small branched bits, the stems cut up and going into my version of refrigerator pickling, a first re broccoli stems, so who knows.

two fat garlic cloves, minced and tossed into a pour (couple of tablespoons) of olive oil along with three tinned anchovies in olive oil (not 3 tins, but 3 in the tin), but not including that tinned oil.

A short whish of a container of medium hot new mexico chile pepper, the packet not saying which particular medium hot pepper. Grabbed bottle of capers as a maybe for later, though I wouldn't add many or maybe none,
and then simmered all that for a while, covered, in something like a cup of dilute chicken stock. Will probably add black pepper, or not, after tasting.
No need for salt, that is the role of the anchovies.

When the pasta (ital bucatini) is done some time from now, I'll add it, but I might remove some of the broccoli for other uses first. Oh, maybe not, it's getting cooked down nicely.

That sounds delicious.

Morgan can cook when he wants to he just doesn’t enjoy being in the kitchen. His dinner tonight was pretty good!

Good! Kitchen love, takes a while sometimes.

Morgan, you have probably been able to eat a lot of great food. Some of us learned to cook in a kind of self defense, my husband in particular, not re me but he re his family (mustard in lime jello, on one of our visits), and I did too, sort of, re mine, though mine were, looking back, wonderful - we just had some bad years of tuna and carrots. Just have fun with it.