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...
View ArticleRisotto 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...
View ArticleThe 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)...
View ArticleQuick 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...
View ArticleDehydrated 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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