Pancakes are a staple in our household. And with plenty of practice over the years, I’ve gotten to perfect my recipe based on an All Recipe recipe I found. Continue reading “The best fluffy pancakes! …”
Given that we are rarely (if ever) afforded a grill in the apartments we’re provided in this overseas basketball life, ovens must suffice when cooking meat (e.g. steaks, and in this post, ribs). Because of this, I was always a little weary of cooking ribs for fear that they would not turn out how my Dad’s always do: juicy, tender, and fall off the bone nicely. Well, I took the plunge recently and I was so pleasantly surprised. They turned out just like my Dad’s.
Over on this side of the Atlantic it’s futbol Sundays…a stark difference from my favorite season in the States: Football season! But my interest in futbol has certainly peaked while living over on this side where futbol is literally life.
Krasnodar built an amazing stadium that certainly made me feel like I was no longer even in the city. Brand spanking new with a nothing-short-of-spectacular video board spanning the entirety of the stadium’s inner walls.
The crowd roared and chanted over a friendly game between Russia and Costa Rica.
I love charcuterie. Having lived in Italy, I grew to enjoy meats and cheese especially prosciutto and bresaola. For afternoon snacking, a charcuterie platter is perfect snacking for us (and not to mention it looks cute and put-together). Meat, cheese, and I often make my own tomato for homemade bruschetta.
I take a fresh baguette, cut it up, and brush with some olive oil (or truffle oil) and toast in the oven. I also prepare some fresh tomatoes mixed with basil, garlic, olive oil, and red wine vinegar for the bruschetta. And then just cut up some cheese (my favorites are parmesan, cheddar, and mozzarella) and meat (prosciutto, bresaola, jamon, etc…). And there you go…delicious snacks prepared!
Risotto is one of my favorites dishes to make because it’s time consuming. Say whaaaat?! Yes, because it requires more time and attention than your average dish, which I actually find relaxing. I find satisfaction in slowly adding a ladle of broth, one at a time, until the rice is cooked to perfection, and enjoying some red vino the entire time.
There are many different risotto recipes. This recipe is creamy, truffly, and perfectly cheesy. When you feel like cooking with some love and actually have no time restraints, this is a perfect dish to try.
- 32 oz. chicken broth
- 1 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 2 garlic cloves minced
- 1 cup arborio rice
- 1/4 cup white wine
- 1 1/2 tsp. truffle oil
- freshly grated parmesan cheese (as desired)
- chopped parsley
- truffle salt
- First, heat the chicken broth until hot but not boiling. Once heated, change the heat setting to low for the entire cooking time.
- Using a medium saute pan, saute the garlic, butter, and olive oil over medium heat 2-3 minutes.
- Add the 1 cup of arborio rice to the saute pan, constantly stirring until all of the rice gets coated with the butter/olive oil and becomes “toasty” (5 minutes approx.).
- Add in the 1/4 cup of white wine to the rice until it has fully cooked out (evaporated).
- Once the white wine is all incorporated, start adding the chicken broth one ladle at a time until the rice is al dente. I usually try a grain here and there to determine how cooked the rice is. You should be doing this for a while, until almost all if not all of the broth is used. Don’t forget to sip on your favorite vino while doing so. I always usually have my music playing as well.
- Once the risotto is cooked to perfection, add in the truffle oil and parmesan cheese. Serve immediately and garnish with truffle salt and fresh parsley.