Cooking advice

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.


Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.


Diet info

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systms over the last few years. Having many well known film stars amongst its supporters, it allows weight loss whilst allowing you to eat many foods that would not be part of a normal diet, like bacon and butter.
With the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. It is often referred to as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The logic of the popular atkins diet is that if we consume fewer carbs, our bodies will consume the fat we already carry and we will diet successfully















Risotto with Lamb and Fennel Recipe
Risotto with Lamb and Fennel Category Lamb Recipes 
Views 104 
Ratings 0 
Ingredients And Procedures

2 tablespoons extra virgin olive oil

1 lamb loin (about 1 pound)

1 shallot -- finely chopped

1 pound ostigliato rosso rice

2 quarts beef broth

1 medium size fennel -- diced and blanched

1/2 teaspoon fennel seeds

2 tablespoons freshly grated parmigiano reggiano

1 tablespoon unsalted butter

salt pepper

In a heavy skillet, heat 1 tablespoon of the olive oil. Season the lamb with salt and pepper and sear on all sides, reduce heat and cook until rare. Dice the cooked lamb and set aside.

In a saucepan, bring broth to a gentle boil.

In a medium saucepan, saute the shallot in 1 tablespoon of olive oil until transparent. Add the rice and stir to coat with oil. When it is lightly toasted but not brown, pour in 2 cups of boiling broth. Stir constantly, making sure to scrape the bottom of the pan. Add broth when necessary, always keeping the risotto slightly liquid, and not allowing it to dry out. Cook for about 15 minutes, it should be firm but not raw inside. Add the blanched fennel, fennel seeds and diced lamb, stir to combine and cook another 2 minutes.

Remove from the heat, add the Parmigiano and the butter and let sit for one minute. Stir thoroughly and serve immediately.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: