Tag: #blogger

Screen Time Reality Check

On By Leslie Byars RegisterIn appetizers, Ask Leslie, beverages, desserts, mains, soups, The Recipes4 Comments

Sorry for the brief hiatus. Rarely does anything ever totally surprise me anymore, but a couple months ago I was drinking my coffee on a Sunday morning and I received my weekly “Screen Time” report from my devices. I was shocked! 

It was at that moment I felt the need to “cut back” and enjoy everything and everyone around me a little bit more. It was a good decision, and also inspiring for new posts. I encourage everyone to do that once in a while. It’s amazing what you will see! 

I’m back! 

Recipes in This Post

Charred Shishito Peppers with Sriracha Aioli
Leslie’s Summer Tortilla Soup
Cheater Blueberry-Pistachio Ice Cream

Plus Summer’s Great Finds and the simplest gift wrap idea yet!

So let’s get cooking…

In one of my semi device-free moments while in Dallas, I was introduced to the Shishito pepper. I may be the last person on earth to hear of them (per my daughter Lily), but I’m glad I did. Read on to see how easy it is to prepare them for a quick appetizer.

The Russian Roulette of appetizers…

These mild Japanese peppers are thin skinned, which makes them blister quickly. Though usually mild, one out of ten will be very hot, which makes them a fun appetizer at any party. I picked these up at Trader Joe’s for $2.29 for a 6-ounce carton.

Can you say Charred Shishito Peppers with Sriracha Aioli three times, really fast?

Charred Shishito Peppers with Sriracha Aioli

Serves 4 to 6 as an appetizer

1 tablespoon olive oil

6-ounce carton of Shishito peppers

¼ teaspoon sea salt

1 teaspoon lemon juice

Sriracha Aioli

¼ cup mayonnaise

1 tablespoon Sriracha, or more to taste

1 teaspoon fresh lemon juice

1 garlic clove, minced

Garnish: red pepper flakes

In a small bowl combine mayonnaise and next 3 ingredients. Cover and chill until ready to use. Just before serving, garnish if desired.

In a large skillet, heat oil to medium-high; add peppers, stirring occasionally until they are blistered and charred on several sides. This will take about 10 to 15 minutes, at the most. Sprinkle with sea salt and lemon juice. Garnish with lemon slices or nasturtiums, or both!

Serve with Sriracha Aioli dipping sauce. 

Use a spatula to keep the peppers moving in the pan. This process goes fast!

Learn from Leslie: Put out a small bowl for the stem discards. 

As crazy as it may sound, I crave soup in the summertime. Even though it’s hot and muggy in the South, I’m often in a golf pullover or under a blanket when I’m sitting around the house. We keep the AC on “stun”! I also love the ease of a one-pot dish that makes an easy leftover for lunch the next day or two.

Don’t let the length of this recipe scare you. This is the main course, and it’s full of fresh, healthy ingredients.

Leslie’s Summer Tortilla Soup

Makes 3 quarts

To cook the chicken:

4 split chicken breasts with skin (about 2 ½ pounds)

1 tablespoon olive oil

Salt and pepper

For the soup:

2 tablespoons olive oil

1 cup onion, diced

4 to 5 cloves garlic, minced

1 ½ teaspoons salt

3 teaspoons ground cumin

1 teaspoon ground coriander

2 carrots, sliced

3 ears of corn, kernels removed

1 red bell pepper, chopped

1 poblano pepper, chopped

2 jalapeños , seeded and chopped

2 red potatoes, quartered

2 tablespoons tomato paste

The Goody (see below)

2 (32-ounce) cartons low-sodium chicken broth

Chicken breasts, cooked and shredded

¼ cup chopped fresh cilantro

Juice of 2 limes (about ¼ cup)

Corn tortillas

Vegetable oil

Topping suggestions: Grated Monterey Jack cheese, chopped red onion, sour cream, jalapeños  slices, diced tomatoes, avocado slices, and Fried Tortilla Strips.

Preheat oven to 375 degrees. Place chicken breasts on a rimmed baking sheet lined with heavy-duty aluminum foil. Drizzle with olive oil, salt, and pepper. Wrap tightly, and bake for 45 to 50 minutes or until chicken is done. Allow to cool slightly; remove skin, and shred chicken with the tines of two forks.

It’s not ususual for some of the juices to make their way out of the foil, so be sure to use a rimmed baking sheet or shallow pan when baking the chicken. You do not want to lose a drop!

Reserve all juices from the baking process. This is called The Goody. Set the chicken and The Goody aside.

The amount of The Goody will vary slightly depending on the amount of skin on the breasts and their size. You should end up with about 1 cup if using medium-size chicken breasts.

Heat olive oil in a Dutch oven over medium-high heat. Add onions, and sauté for 5 minutes until translucent. Add garlic and the next 12 ingredients, stirring to combine.

Bring soup to a boil; reduce to a simmer, and cook for 30 minutes or until potatoes are done. Add chicken, cilantro, and lime juice, and simmer for 10 to 15 minutes more. Ladle soup into bowls, and top with Fried Tortilla Strips (see directions below) and suggested toppings. 

Fried Tortilla Strips: Heat 2 cups of vegetable oil in a medium saucepan to medium-high heat. Cut corn tortillas into ½-inch strips, or skinnier if desired. Drop into hot oil, in small batches, cooking 5 to 7 minutes until lightly brown and crisp. 

Learn from Leslie: I REPEAT, The Goody is the juices that were in the chicken pouch when you baked the chicken. DO NOT DISCARD! You will add this to the soup or other recipes for extra homemade flavor. 

Homemade ice cream always sounds like a good idea, until I start reading a recipe that requires cooking, then chilling several hours or overnight before freezing. In the summertime I’m not always that organized, nor want to be. This “cheater” recipe tastes as homemade as any I’ve ever had, but takes only a few minutes to make.

Cheater Blueberry-Pistachio Ice Cream

Makes about 9 cups

2 cups blueberries

1 tablespoon sugar

1 tablespoon lemon juice

1 half-gallon light ice cream or frozen yogurt

1 cup roasted shelled pistachios with sea salt, coarsley chopped

Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool. 

Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)

Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop. 

Learn from Leslie: I’m always glad when I’ve taken the time to prescoop the ice cream for any dessert with company. There’s something about scooping “in the heat of the moment” that is never enjoyable!

Leslie Likes:Blue Bell Light Homemade Vanilla Ice Cream

Dessert made easy!

To eliminate extra dishes, serve the ice cream in a waffle bowl. Keebler Waffle Bowls, 4-ounce cups, are ideal for one scoop. Joy Waffle Bowls come in 7-ounce cups, which accommodate two scoops. Both taste like an old-fashioned sugar cone.

I found both of these brands with the ice-cream cones at my local Piggly Wiggly grocery store.

Summer’s Great Finds

Yes, I said shopping, read on…

I’m an authentic kind of girl, but I’m not opposed, once in a while, to a good knock-off of anything. This Goyard tote bag falls into that category. I was pleasantly surprised at how good it looked! Thanks, Kaitlin, for sharing this fabulous find with me!

Your resort pool bag just got a lot cuter. Wave bye-bye to your Laura Mercier “free tote with purchase” next trip, and order a knock-off Goyard bag. You’ll be saving your lounge chair in high style. The easy to pack, roomy tote makes a great carry-on bag, too, for the plane. And it looks so real you’ll find yourself using it every day! Available in two sizes and several “authentic-looking” colors, along with other accessories, $35 to $55, available Amazon (Prime), amazon.com, prices vary slightly with sizes and vendors.

Is it real or is it Memorex?

This nesting set of four zippered pouches is ideal for staying organized in your tote or any bag. $18, amazon.com
I would never survive Europe during a hot spell. I’m an ice lover. During the summer I like to switch up my usual wine and Champagne and drink refreshing cocktails served over lots of ice. My new favorite is tequila, soda, and Natalie’s Grapefruit Juice. Natalie’s story is a good one. As it says on her website, “Life is complicated enough. She keeps it simple, which is why there is never more than five ingredients in any of her products.” Thanks, Meredith, for sharing this with me…yet another reason to lessen the screen time. Available at Publix, Fresh Market, and Piggly Wiggly.
Yes, you read it correctly, Hay! Straws. The first time I used one, I had no idea it was a straw! (Well, actually they’re wheat stems.) I thought it was a wooden stirrer. Leave it to Bottega Restaurant to find these eco-friendly straws. They will be everywhere soon. See what happens when you get out from behind your iPhone and other devices? Hay! Natural Drinking Straw, tall, 7.75-inch, 100 count, $8, haystraws.com

“I love a new shop.”

For those of you that are familiar with the ever-so popular Lucy’s Market in Atlanta, Georgia, well, the owner Kim Wilson’s niece has opened a fabulous new shop with a similar concept in Tuscaloosa, Alabama.

 Meet Bradley Bailey, the owner of Bradley’s Market, which recently opened last spring. With the help of her mother, Ree Almon, she has put together an impressive collection of gifts in a beautiful setting. This new space filled with family antiques (for display purposes) not only looks pretty but gives the shopper many ideas and uses for all the unique items.
As you can tell, there’s a lot of temptation. You will not have a problem finding a gift for anyone on your list, and Bradley’s Market also has bridal registry.
Have Bradley and her staff put together a unique gift basket with the finest of foods and gifts from all over. She’s done her homework! They have gift baskets in assorted sizes. You do the picking. Their gift wrap is exquisite too!

Bradley’s Market, 700 Towncenter Blvd, Suite 2, Tuscaloosa, AL 35406, 205/764-1939, follow them on Instagram @bradleysmarket

Binge Watching for Foodies

The people I run into at the grocery store are my people.

You never know what can happen in the produce aisle of the grocery store. I love running into foodies with lists and determination. While shopping for this post, I bumped into the talented artist Patty B. Driscoll (@pb.driscoll), who shared this documentary with me. It is a true work of cooking art. After watching it, I couldn’t wait to get back in the kitchen. I want to get the book soon!

Chef and writer Samin Nosrat travels around the world to demystify and explore the principles of what makes food delicious. Based on Nosrat’s James Beard Award-winning book of the same name, “Salt, Fat, Acid, Heat” serves as the essential guide for the basic elements of good cooking. Available on Netflix.

Well, let’s wrap this post up…

Grocery Store Gift Wrap

Have you ever felt you spent more on the gift wrap than you spent on the actual gift?

Grab an extra copy of this week’s coupons at the checkout line to wrap your next gift. This food-themed paper is sure to fit the recipient’s personality. For instance, the meat specials and an instant-read meat thermometer make a pretty cute Father’s Day wrap.

Enjoy these beautiful, long summer days. Go out to dinner, cook when you feel like it, and be with those you love. That’s what I’m going to do. More quality time and less screen time. But be sure to plug in long enough to follow me on Instagram @lesliespartydiaries.

See ya’ll next time! Have a great week. Leslie xoxox

Farmhouse Chicken for Two

On By Leslie Byars RegisterIn Buy the Book, mains, sides, The Parties, The Recipes2 Comments

Going out to dinner always inspires me to cook. This rustic dinner for two was inspired by a meal I had at a charming French bistro in New York City named Frenchette. 

Enamored by the Le Creuset serving pieces that were brought to the table, I immediately thought, “I can do this!” I have these in my cabinet at home. 

This self-serve dinner for two is the perfect simple meal to share on a cold winter night. The Frenchette version came with whipped potatoes, which were delicious—but since I’m trying to eat lighter after the holidays, I decided to do a brown rice pilaf instead. Either would work and be delicious with the chicken. 

This would make a wonderful, relaxing Valentine’s dinner by the fire. Pair with a special bottle of wine and a sweet treat.

Farmhouse Chicken for Two

Serves 2 

1 tablespoon butter

1 tablespoon olive oil, plus extra for roasting

2 split fryer chicken breasts, bone-in with skin

1 medium onion, cut in 2 or 3 (½-inch) slices

1 bunch organic carrots, unpeeled

8 ounces mushrooms, cut in half if large

¼ cup dry white wine

1 lemon, cut in half

1 garlic pod, cut in half

Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine 

Salt and pepper

Olive oil (to drizzle on top)

Preheat oven to 400 degrees.

Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat. Remove chicken onto a plate. 

Add onion slices, chicken, and remaining ingredients to the Dutch oven. Cover and bake 45 minutes. Baste chicken with the juices, and bake uncovered for 15 minutes more. Remove bouquet garni, and serve with brown rice pilaf and crusty French bread. Garnish with chopped parsley.

It takes minutes to brown the two split fryers and assemble the rest of the ingredients in the small oval Dutch oven.
Remember this is also your serving piece, so arrange with care! Le Creuset cookware is available at Williams-Sonoma.com and lecreuset.com

Brown Rice Pilaf: Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan. Saute 2 finely chopped shallots in butter for a minute or two until translucent. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.

Be sure to ladle juices from the Dutch oven onto your rice when serving. And don’t forget to dip your crusty bread in it too. Heaven on earth. Linens by flyingshuttlemills.com

Yields 2 Servings

Farmhouse Chicken for Two
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus extra for roasting
  • 2 split fryer chicken breasts, bone-in with skin
  • 1 medium onion, cut in 2 or 3 (½-inch) slices
  • 1 bunch organic carrots, unpeeled
  • 8 ounces mushrooms, cut in half if large
  • ¼ cup dry white wine
  • 1 lemon, cut in half
  • 1 garlic pod, cut in half
  • Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine
  • Salt and pepper
  • Olive oil (to drizzle on top)
    • Brown Rice Pilaf
  • 1 tablespoon butter
  • 2 finely chopped shallots
  • Zest of 1 lemon
  • 1 ¾ cups low-sodium chicken broth
  • 1 cup brown Basmati rice.

Instructions

  1. Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat.
  2. Remove chicken onto a plate.
  3. Add onion slices, chicken, and remaining ingredients to the Dutch oven.
  4. Cover and bake 45 minutes.
  5. Baste chicken with the juices, and bake uncovered for 15 minutes more.
  6. Remove bouquet garni, and serve with brown rice pilaf (see recipe below) and crusty French bread. Garnish with chopped parsley.
    7. Brown Rice Pilaf
  7. Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan.
  8. Saute 2 finely chopped shallots in butter for a minute or two until translucent.
  9. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice.
  10. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.
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My inspiration. Frenchette, 241 West Broadway, New York, NY 10013, frenchettenyc.com
Before leaving the restaurant the maître d’ pinned an adorable turquoise Ette pin on each of our coats. This was a first! What a special touch.

Quote for the Day

I never see any home cooking. All I get is fancy stuff.

Prince Philip
It’s not too late to get a book delivered by Valentine’s Day. Order by the February 7th! Happy to personalize too. lesliespartydiaries.com
See ya’ll next time! Have a great week. Leslie xoxox

Mastering the Art of Christmas

On By Leslie Byars RegisterIn Buy the Book, sides, The Parties6 Comments

“It took me almost 54 years, but I think I’ve finally figured the whole Christmas thing out.”

Whether it’s timing the amaryllis to open on the exact party date or getting all the cards addressed and mailed before it’s too late, Christmas is the most wonderful time of the year, but also can be the most exhausting too.

Window shopping with friends in NYC is my favorite way to get ideas for everyone on my list and get into the holiday spirit.

Timing is Everything

It’s taken me over half of a century to figure out the minor details to make it relaxing and fun. Mastering the Art of Christmas comes from many years of doing it wrong. Here’s what I’ve discovered over the years to make everything right.

  1. Buy gifts for others that YOU really want yourself—like really bad.
  2. Stock up on festive, holiday tops and outfits in October, or earlier, before they are all picked over and obsolete—before resortwear comes out. You know you are going to want (need) something, and if you wait until December it could be a lost cause.
  3. In the day of social media craze, your friends are pretty up to date on you and your family and pets, so use your Christmas card fund to order customized gift tags for your food gifts. It will take them over the top. And while you are at it, order a new style of personalized notepaper to write all your thank-you notes. I like to have all of my notes in the mail before New Year’s Eve. Start the new year fresh!

    Elevate your homemade gifts with a professional-looking custom tag.

    The good news is that if you order too many gift tags, you will have plenty for next year. They will not go to waste.
  4. Buy at least one gift that is not on your child’s electronic (with links added) wish list. If their mouth doesn’t open at least once, you’ve missed the best part of gift giving.
  5. Make it your mission to be completely finished shopping by December 15th. The ten days before Christmas should be used for cooking, visiting, and celebrating.

    Pick up gift wrap and ribbon before Thanksgiving. As I’ve said before, wrap as you go!
  6. Everyone in your “monthly” life needs to be recognized in some way during the holidays. It doesn’t have to be much—just a thought. For instance, I gave my Fed Ex friend David a quart of my Get Well Chicken Noodle Soup that I had in the freezer. Eventually he is going to need it, running around in shorts all day long in the winter!
  7. ALWAYS have four or five extra gifts wrapped, and ready to tag quickly. You never know!
  8. Remember your friends’ children. You will be a hero.
  9. Keep a special photo album with one holiday picture of your family from each year. I like to do my photo by our tree. I never tire of looking at these. It will be the first thing I grab if the house catches on fire.
  10. Don’t let all of the tiring, silly, meaningless holiday details ever outshine the reason we are celebrating, and the importantance of being with family and friends. 

    Two separate outlets, two surge protectors, and a helpful husband with fly rods and ball retrievers can get the job done.

    Food Gift for Friends

    These Pickled Mustard Seeds are a welcome change from a heavy sweet for a food gift for friends. Simply add a few tablespoons to any roasted vegetables the last few minutes of cooking. They are especially tasty over Brussels sprouts and carrots.

    Pickled Mustard Seeds

    Makes 10 cups

    3 cups sugar

    10 teaspoons salt

    2 cups water

    3 cups white wine vinegar

    1 cup yellow mustard seeds

    1 cup brown mustard seeds

    20 garlic cloves (2 per jar)

    Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer for 5 minutes. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.

    This recipe makes 10 cups, but easily can be halved or quartered. 

    Recipe Image

    Ingredients

    • 3 cups sugar
    • 10 teaspoons salt
    • 2 cups water
    • 3 cups white wine vinegar
    • 1 cup yellow mustard seeds
    • 1 cup brown mustard seeds
    • 20 garlic cloves (2 per jar)

    Instructions

    1. Combine all ingredients in a Dutch oven.
    2. Bring to a boil; reduce heat, and simmer for 5 minutes.
    3. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.
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    Keep your eye out for inexpensive package toppers like these cute whisks from Publix. $1.59 each

    Fabulous Finds

    From Murray’s in NYC, these attractive slate cheese boards made from Brooklyn Slate come in two sizes with their very own spreader, chalk, and burlap bag for storing. The smaller size is $24.99, large $29.99, murrayscheese.com

    “If you run across a fabulous gift idea, don’t be afraid to buy multiples for several of your friends. And when ordering online, always check the “free gift wrapping” option when available—even if it’s just for the box!”

    Need help keeping up with your stuff? There will never be a question whose is whose phone charger, platter, or jean jacket with IdentaMe Labels. With a million variations, icons, and more, these can be personalized for everyone on your list. $14.99 for 56 small round labels. Other sizes and styles available at identamelabels.com

    These classy, black craft boxes are available in all sizes from amazon.com. No paper needed, which really speeds up the wrapping process. Every gift looks like it came from Barneys!

    Now, on to the important things…

    What’s on my wish list?

    With a December 26th birthday, I can’t help but write a few things down on a wish list—this is my moment for the year!

    Maybe it’s the art major in me coming out, but this Dinner with Georgia O’Keeffe cookbook looks amazing! I always enjoy any new book or cookbook. It’s my inspiration. Available at bergdorfgoodman.com

    Look at a glimpse of these beautiful photos from Bergdorf’s website. I can’t wait to see every page!

    I admit, I’m handbag obsessed—they always fit! This clear Cult Gaia mini Ark Bag will go with anything. Please someone in my family read this post! cultgaia.com

    This bag will match any outfit. Summer, here I come!

    A girl can dream. I saw these Gucci slingbacks in person in New York. I love a beautiful shoe with a comfortable, block heel. And a shoe with a little bling never hurts! gucci.com

    I bought one of these Casafina Ibiza Individual Pasta bowls for a gazpacho photo last year, and now I eat out of it every day for lunch. This pottery is lightweight, microwave safe, ovenproof, and dishwasher safe. I’d love to have enough to set my table, and maybe the dinner plates too. Hint hint. Available at Table Matters, table-matters.com

    I don’t own a broach, but if I did I would want this one. It’s amazing how you can put it on anything (like any t-shirt or blazer) and it suddenly looks like Chanel! chanel.com

    I’m fascinated by this Dior Lip Glow. You apply evenly, and in 10 minutes your lips turn  “your” unique, natural color. Everyone is different. dior.com

    On Christmas Day I hope to be wearing these. They scream Christmas and are super comfy! May Leather Red-Star sneakers by Golden Goose, bergdorfgoodman.com

    Well, I guess this is a wrap for 2018. I’ve got a BUSY week. Lily is being presented at a debutante ball on Saturday, and we have a slew of folks coming in from SMU to celebrate. I’m having the pre festivities at my house. So, I better get cooking!

    I wish you all a wonderful holiday and Happy New Year. I’m gathering new recipes, ideas, and props for a fresh start in January. So be sure to subscribe to dearpartydiary.com so you won’t miss a single post. The party never ends.

    See you next year!

    I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

A Risotto Sighting

On By Leslie Byars RegisterIn Buy the Book, mains, sides, The Recipes

I don’t write much about my husband, Jon—and it’s not because there’s not a lot to tell. He’s a very colorful character. He is witty, clever, and always the life of the party—which is ideal since I like to throw parties.

He is also one of the biggest pranksters I’ve ever met. For instance last weekend we went to watch football and eat dinner at a friend’s house. As we were leaving (after several Blantons), Jon decided it would be funny to hide ALL of our friend’s toilet paper. We both receive a text from our friend at 7:54 a.m. No need to say more. You get the idea now. Meet my 55-year-old husband! (This is also a good way to see if he is really reading my blog like he says he is. I’ll report back.)

So, I know you are wondering what this has to do with risotto. Well, I’m getting to that. Hang on. It gets better.

The rest of my story happened in the historic city of Venice, Italy.

Everyone needs to visit Venice at least once in their lifetime.

One of my favorite risotto memories happened at the original Harry’s Bar in Venice. I’ve always been enamored with this nostalgic watering hole and eatery. Several years ago, we were in Venice and I insisted that we go there for dinner. I had eaten at the Harry’s Bar in Florence, but this is the original one and it was on my bucket list.

For any of you that may not have been there, this restaurant is tiny, maybe ten tables—max! It’s that small. We were seated upstairs at a table for two. My chair was touching the chair behind me from the next table. It was a tight squeeze.

“It must be the small-town girl in me coming out, but I always love a good sighting.”

I look over my shoulder, and my elbow is one inch from Will Ferrell’s. Jon looks at me and says, “If Will Ferrell poots, we will be the first to know.” (slightly paraphrased)

So, if you have any appetite left after that, let’s make risotto!

The first step when making risotto is having the correct type of rice. For these recipes you will need an Italian shortgrain rice called Arborio rice, available at most grocery stores.

When preparing risotto for company I like to pre chop the ingredients and place them in cute little bowls near the stove. That way during the party, I can ask guests to help me throw this recipe together. It’s the perfect job for the guest who insists to plant himself in the middle of your perfect cooking triangle.

“Risotto is a fancy Italian word for rice cooked slowly in broth. It sounds easy already.”

I love ordering risotto at Harry’s. It’s a big deal when it comes to the table—it is “presented” and then poured into its own serving dish, and it’s delicious. When I make it at home, I like to follow the basic recipe from Harry’s cookbook and then add my own touches to change it up. It makes a wonderful side dish to go with any meat and stands alone as a vegetarian main course. I once made it for a dinner party of 22! And, believe it or not, it warms up nicely in the microwave and freezes well too.

All you will need is a little time.

Risotto Primavera

Serves 6 to 8

¼ cup olive oil

1 garlic clove, minced

2 tablespoons onion, finely chopped

1 cup sliced mushrooms

1 zucchini, cut into ¼-inch pieces

1 red bell pepper, cut into ¼-inch pieces

8 asparagus spears, trimmed and cut into ½-inch slices

2 Roma tomatoes, seeded and diced

Salt and pepper to taste

Basic Parmesan Risotto recipe (see recipe below)

Heat olive oil in a large skillet over medium-high. Add garlic and remaining ingredients, cooking until tender, about 5 to 10 minutes. This can be done in advance and frozen.

These perfectly cooked vegetables can also be added to any pasta or used as an omelet filling.

Midway through cooking the Basic Parmesan Risotto recipe, add half of the cooked vegetables, and continue recipe as instructed. (The extra vegetables can be frozen for another use.)

There are many variations of vegetable risotto. So don’t be afraid to experiment with what is in season. Sometimes I use only a variety of mushrooms, which pairs nicely with beef.

Basic Parmesan Risotto

Serves 6 to 8

1 tablespoon olive oil

1 to 2 cloves garlic, minced

1 small onion, minced

1 ½ cups Arborio rice, short-grain

½ cup white wine

5 to 6 cups chicken broth, warmed

2 tablespoons butter

¾ cup Parmesan cheese

Heat oil to medium-high. Sauté garlic, onions, and rice until tender, about 5 minutes. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)

Stir in butter and cheese, and serve immediately.

Top with additional Parmesan if desired.

Recipe Image

Ingredients

  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced
  • 1 small onion, minced
  • 1 ½ cups Arborio rice, short-grain
  • ½ cup white wine
  • 5 to 6 cups chicken broth, warmed
  • 2 tablespoons butter
  • ¾ cup Parmesan cheese

Instructions

  1. Heat oil to medium-high.
  2. Sauté garlic, onions, and rice until tender, about 5 minutes.
  3. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)
  4. Stir in butter and cheese, and serve immediately.
  5. Top with additional Parmesan if desired.
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Don’t be afraid to make risotto. It comes together easily.

Until next time. Ciao!

Confessions of a Cookoholic

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book2 Comments

“Memorial Day, this day of remembrance, is also the unofficial kick-off of summer, and yet another reason to get cooking with family and friends.”

That’s a great way to wind down the busy month of May. And, in fact, I secretly was praying for a rainy day today. I needed it to get my house back together after all the graduation festivities.

Also this month, I’ve been busy finishing up my recipes for the July/August issue of Birmingham Home and Garden. Be sure to pick up a copy or subscribe at birminghamhomeandgarden.com. I’m focusing this issue on vegetables fresh from the garden—tomatoes, watermelon, corn, peaches, blueberries, jalapeños, and more. You don’t want to miss it.

It’s so easy to cook when there are so many fresh ingredients everywhere you look.

 

But on this relaxing holiday, I thought I would share with you some of my true cooking confessions that I’ve never shared before.

Confessions of a Cookoholic

  1. I really don’t like to bake sweets. When I’m entertaining, dessert is always the first course I will eagerly hand off to anyone who offers to bring something.
  2. I rarely go out to lunch—probably six times a year. I have several quick and light lunch options that I grab on the go. Sometimes I never even sit down to eat them. It’s that quick!
  3. The last time I took a nap was in 2013 when I had the flu. I have a list a mile long of all the things I want to do in my life. There is no time to nap.
  4. I have 61,116 photos on my iPhone. My entire book, blog, and personal photos go back to 2006. I’m afraid to delete any of them. I might need them for something. I pay $2.99 a month to store them in the Cloud.

    Living proof! And that was earlier today.
  5. My favorite food is pizza. Pasta is a close second. One of the first recipes I made as a child was a double-decker pizza in a cast-iron skillet. My dad requested it!
  6. I’ve tried to fry chicken only once. (I had an electric range at the time.) The second I dropped the brined chicken pieces into the hot grease, my power went out due to bad weather. As you can imagine, the sizzle ended and the cleanup began!
  7. I enjoy going to the grocery store. I actually save it for after other chores as my reward.
  8. Ten grocery store items I’m never without: 1) onions 2) celery 3) carrots 4) chicken broth 5) pasta 6) butter 7) olive oil 8) coffee 9) garlic 10) wine

    You never know when someone may drop by.

    I still have a few books left in the basement (formerly known as Jon’s wine cellar). If you need a gift or two, go to Buy the Book on this post, or to my website at lesliespartydiaries.com Happy to personalize them too. Have a great week! leslie