sundried tomato – In Good Taste

Sun-Dried Tomato & Feta Dip

Maris Callahan — Tue, 15 Apr 2014 05:00:07 +0000

In theory, I like yogurt. When I eat it, I enjoy it. When I go to the grocery store, I always buy it. I buy it when I have more than enough in my refrigerator to eat for breakfast or the occasional snack. If you live alone and like to cook, it’s probably not a foreign conundrum — throwing out a half-used, wilted bunch of basil before you can get around to making pesto or tossing two-thirds of a lasagne because you can’t stand the sight of it anymore. Though there are plenty of ways to consume everyone’s favorite protein-packed dairy product – in chilled cucumber avocado soup, shrimp salad with dill and cucumber, turkey meatballs with basil and cranberries – I still seem to wind up scrambling to use up my containers of Fage days before their expiration dates. It was an excess of Greek yogurt that led me to make a dip for no reason. A dip that had no intended purpose when I whipped it up but wound up playing double duty: appetizer before dinner with a friend and as a cracker spread on a picnic. I would recommend making this a day in advance, as it […]

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Sundried Tomato Risotto

Maris Callahan — Sun, 16 Jan 2011 01:44:34 +0000

Fact: it is not difficult to make risotto. It’s not even difficult to make good risotto. While it doesn’t require a significant amount of kitchen skill, risotto does call for patience. When making risotto you have to stand over it, stirring for at least 20 minutes. To make a good risotto, use Arborio rice. Arborio grains are short, stubby and high in protein, which lends to a creamy consistency. If you’re anything like me and you multitask while you cook, leaving a pot of something simmering while you clean a dish or pausing in between stirs to check your email, then you’ll have to make a few sacrifices for risotto. As important as it is to give the stovetop your undivided attention, pay heed to the equipment you use. Cook your risotto in a wide, heavy saucepan or skillet and stir with a wooden spoon. I have been itching to make risotto for the longest time and finally, as a twist of fate would have it, I had all of the ingredients in my house one idle afternoon. So you see, its not something you have to plan ahead to make. It takes less than half an hour, but those […]

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