Kohlrabi is usually the last produce to go from the fridge before a shopping day. It can stay there probably for up to a week. And then there should be always a couple slices of prosciutto, hopefully Parmesan but that day there was only Gorgonzola. So I just went around the corner to get parsley because it's particularly good this time of the year and accidentally, with all that, we had a fantastic lunch...
Welcome to my baby beet party...
A pizza..? I don't know...I cooked the groats, went away, came back. The groats cooled down and firmed up that I could cut it with a knife.
There was this big old celery root in my fridge..the last thing that had to go before the shopping day. And I was desperate to make something that I would want to eat. Often, that's the part of cooking that takes most of my concentration and energy. The good news is there are things like risottos that still surprise me. And celery...that surprises me too.
Red, orange and purple...kind of like Blood oranges that are in season.
The most popular risotto this season in my house...
Could barely and vegetables taste any better this Winter...?
And the last bunch of vegetables in my refrigerator today goes to: Risotto!
White asparagus, rice and mascarpone. I mean, a lot of asparagus, less rice, even less mascarpone and full of subtle taste that only happens once a year.
Wild mushroom recipes used to remind me only of Polish Christmas. But my taste has been corrupted over the years by...different things. Living and eating with an American, on his ground and then on mine, various food at 35,000 feet off any ground, layovers here and there...and my unconditional love for Italy. Risotto ai Funghi Porcini is an Italian classic. Good for any time you want to treat yourself to a meal that tastes like nothing else around.
