Let’s make one thing clear: I excel at baking and pastries but I am not a bread guru. In fact, the two techniques stand quite apart, requiring different skills and different mindsets. I make loaves, focaccia and quick breads on a semi-regular basis but I am not entirely sure you should follow my bread-making advice. There are much more qualified people.
Category: Food & Entertaining
Risotto is the dish I most commonly put on the dinner table when I don’t have much time. As long as I have arborio rice, stock (veggie or chicken), Parmesan and any other ingredients to throw in, mainly in the form of vegetables, I can have dinner ready in 20 minutes or so, having dirtied only one pot.
People often ask me if I watch food shows, if I am addicted to the Food Network, and they seem disappointed when I profess total ignorance in the matter. Aside from a few seasons of the Great British Baking Show I haven’t watched a food show in years. Even the beautiful documentaries on Netflix, like Chef’s Table, lose me after a season or so.
I call it crusty rice but no google search will spew up anything under that moniker. Its proper name is Tah Dig or, in English, a more poetic Golden crust rice. If well prepared, it’s a delicious mixture of fluffy rice, herbs and a crunchy crust, which is the best part. So much more satisfying than plain steamed or even fried rice.