So many good things happened tonight. I got to use my dutch oven, had a fantastic meal, and, to top it off had some equally fantastic company. (Exciting news in La Cucina, we have a new food-taster, we’ll call him Mr.D.)
I decided to revisit an old favorite that I haven’t made in ages: risotto. I would like to thank the Food Network array of Celebrity chefs for assisting with dinner tonight- Giada for her roasted balsamic chicken and Ina for her roasted asparagus. Also, that way, while the chicken & asparagus were roasting in the oven, I had two free hands to keep up with the risotto. Pretty clever, eh? I thought so.
For the chicken instead of the whole bird I just used a whole bone-in chicken breast which was perfect for two people & leftovers for me for lunch.
Instead of just my regular risotto, or my ultimate favorite, pea, I took a note from another blog I adore: Love and Olive Oil, and added some sun-dried tomatoes, and I’m not totally sold on it, but it was rich & creamy, and a little different than the regular version I make, it had extra flair you could say.
And finally, for dessert. I really have been dying to make a lemon tart, (new love for lemons and new tart pan), but it was just too much. So, I went for my tried & trusted Nestle Toll House Cookie recipe. I’ve been making these since I could stand. Ok, well, not really, my Mom was making them back then and I helped. I was certainly not like this precocious toddler. And, that was also way back before anyone knew how bad Crisco really was. It just gave the cookies a unique shape & texture that none of the other PTO Mom’s cookies seemed to have. Alas, I have since converted to butter, and amazingly, the cookies have kept their shape.
I could practically make them with my eyes closed and one armed tied behind my back, again, well, not really, but you know what I mean. They’re quick, easy, and most importantly tasty. See recipe here.