Wild Rice and Asparagus Salad

Covid-19

This will likely be a very untraditional post.  Like everyone else in the world, we’re confined to home for the (un)foreseeable future.  When I sit down to write a blog post I often draw inspiration from past experiences, dreams, restaurant meals, what I’ve found in the farmer’s markets or at the grocery stores.  But the markets are empty, restaurants are closed, I still have my dreams, and I still find much comfort in the kitchen cooking for my family, maybe more now than before. Cooking with only what we have on hand in the pantry is a bit of a game to me.  I took time to organize the kitchen this week, rotating the old with the new.   I’ve never liked to waste food, but now, when food seems to be scarce, it’s even more unbearable.  I had a few stalks of asparagus in the fridge and half a bag of wild rice in the pantry and so this salad was born.  If you don’t have asparagus your could substitute green beans and it would be just as good. Continue reading “Wild Rice and Asparagus Salad”

Mushroom Risotto

Food as art

Let’s imagine, for a moment, that the kitchen is a world-class art gallery.  The exhibits change with the seasons, but one thing remains the same – each dish is reminiscent of a work from one of history’s most influential artists.  We could say that there are dishes that resemble the cubism of Picasso – those meticulously constructed fusions with ingredients whose union seems surprisingly controversial, yet somehow work together perfectly (think Kimchi Tacos).  There are the Michelangelos – well thought out Renaissance masterpieces.  They don’t overstep the boundaries of artistic license or realism, and their refined elements take time and a steady hand to prepare (Christmas dinner?).  There are the Jackson Pollocks – abstract impressionist dishes that evoke all the feels (butternut mac & cheese?).  And then there is Risotto. Continue reading “Mushroom Risotto”