It’s a wild guess, but having spent a little bit of time in Italy over the years, I don’t think you’d find Corn and Poblano Risotto on any menu there. A red or yellow pepper (peperone) risotto or rice with peas (Risi e Bisi), of course, but probably not corn or mild poblanos. Corn is reserved mostly for polenta and, loving polenta the way I do, I get that. Many peppers are cultivated in Italy (see photo below), but I don’t think poblanos are among them. Rightly or wrongly, we Americans have sort of taken risotto under our proverbial cooking wings and made it our own using favorite local ingredients. In this case, I had arborio rice; I had corn and poblanos. A meal needed to be made for good friends whose dinner with us had been delayed throughout Covid-Tide and here’s what transpired — a least a part of it. Perdonami (sorry), but I’m sincerely hoping any Nonna might forgive me for doing just as she does — using what’s available for dinner. On second thought, perhaps this is just a twist on our rice sopa seca (Mexican-style rice–literally “dry soup”), which traveled north to us along with many other wondrous meals. I like that idea but however it came to be, I’m overly glad it did.Jump to Recipe Continue reading
If you drove through Colorado north to south and west to east, you would be fairly amazed at the amount of farmland in the state most often thought of as full of rocky mountains or The Rocky Mountains! You would also be overwhelmed with the beauty of our land.Continue reading
Typically “peaches” and “melba” and “ginger” don’t belong together in one recipe title because melba indicates peaches with raspberry sauce and vanilla cream of some sort (in other words: no ginger anywhere there) — said dessert named for the famous late 19th-early 20th century opera singer, Australian Dame Nellie Melba. Perhaps you don’t care one way or another. Or, on the other hand, you might remember her from DOWNTON ABBEY days if you were both a Downton and an opera fan:
On Sunday, U.S. Downton Abbey fans were served a double dose of divas — one from the present and one from the distant past. Viewers may have recognized Dame Kiri Te Kanawa, the creamy-voiced soprano whose radiant beauty graced the world’s top opera houses from the 1970s through ’90s. But far fewer probably know about Dame Nellie Melba, the Australian-born superstar Te Kanawa portrayed in the episode. Even some opera buffs may have forgotten Melba. But in her day she was colossal, an artist who dominated European and American music for a period, one so adored that Melba toast and Peach Melba were created in her name by famed chef Auguste Escoffier.NPR, Jan. 17, 2014
While folks east of the Rockies often wax poetic about miles of midwestern corn billowing in the breeze this time of year, we here in Colorado know a little bit more than that. The corn might be “as high as an elephant’s eye” in say, Illinois, (and since I was raised right where the Illinois cornfields begin south of Chicago, I know), we higher country dwellers are sold on Colorado’s own Olathe sweet corn. Come corn time, we run to heat the butter, ready the grill, put out the extra salt shakers, and even a jar of mayo and Queso Fresco for those who like their corn Mexican style. There’s a trip planned out to the Olathe Corn Festival, when possible — or at least a quick run to the grocery store when the corn first gets into town. 2020 finds us in a different spot. The festival’s canceled and we’re a little teary over the whole thing if you really want to know. I mean, great fresh produce is at a premium out here and we wait all year for our sweet corn that comes just about the same time as Colorado’s Rocky Ford melons and Western Slope peaches, and not long before our tasty San Luis valley potatoes. It’s almost too much good stuff at once!Jump to Recipe Continue reading
Dave and I love to go out for breakfast. It’s not that we don’t like to cook breakfast at home; we do. In fact, I cook breakfast many mornings.Continue reading
You may not share my approach to living. I’m most happy and feel terribly rich when there’s a big pot of something luscious bubbling on the stove–especially on a snowy day.
Enough to feed 12 is about right. And maybe there’s a bottle of wine airing on the table with glasses perched just within reach. A fresh baguette wafting its bouquet throughout the kitchen. Salted butter, of course. Paris Café music on the Bose, as we’re just back from France: