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Cheap Tuesday Gourmet – Slow Baked Beans

Cheap Tuesday Gourmet continues with another vegetarian option this week – after a month of pork I feel like we are paying our karmic duty.    I suppose that baked beans challenge the definition of...

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Risotto with Preserves and Iced Maple Wine

Risotto befuddled me for a long time.  I had never had it as a child and was intimidated by the cooking prospect.  This was compounded by the brown rice risotto foible: 2.5 hours of cooking which...

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The Lobster Series – Arancini (Fried Seafood Risotto/ Rice Ball Recipe)

When leftovers taste this good you run the risk of making food just to create leftovers: Cornmeal crusted balls filled with risotto, seafood and cheese.  A traditional Italian rice ball (arancini)...

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Quick Trick for Cooking Rice

Looking to add flavor to rice?  You could cook it in stock but we were out of it.  Here’s a foolproof way to cook it and add more flavor. The trick?  Add a tablespoon of tomato paste when cooking it in...

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Dehydrated Tomato Skins? Make Rice Pilaf (Recipe)

Regular readers of WellPreserved will know that we’re tomato fanatics.  Dana and I preserve 8 or more bushels (around 400 pounds) of sauce with my parents.  Last year we realized that we could dry the...

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