This has turned out to be an odd week for us, schedule-wise. For the sake of record-keeping, here are our last couple of dinners, with minimal comment.
I had planned something different for Tuesday night, but I ended up working late, which got me back home even later, and a risotto was what I wanted. I decided to make a leek and parsley “stock” for the cooking liquid, which is a fancy way of saying I cooked chopped leeks and parsley in water until tender, whizzed them with the stick blender and seasoned with salt until it tasted right to me. This liquid went into my standard risotto base, in which I had also sauteed some diced Meyer lemon. I loved the bright flavors here, but I was reminded that I much prefer the texture of Carnaroli rice to Arborio for risottos. Your mileage may vary.
Mike has still been eager to take a meal or two during the week, and he did so again last night, turning out his latest version of Mario Batali’s bucatini all’amatriciana, featuring luscious chunks of guanciale from Pat’s Pastured. I think this was his best yet.
Posting may be sporadic as we finish out this week and head into the next one, but hopefully I’ll have time to share what we’re up to in the kitchen. See you soon.