A Savory Moment by Life At The Table Chef Sandra Lewis, Life At The Table

Ah, risotto!

It’s that creamy, comforting dish that’s the culinary equivalent of a warm hug from an Italian grandmother.

 

The Delightful World of Risotto

And it’s a dish with a long history.

The transformation of rice from simple grain to exquisite risotto is attributed to a family in Milan during the Renaissance.

A young apprentice using saffron as a coloring agent for a stained glass project in the Milan Cathedral and one of the most expensive spices in the world, also added saffron to a rice dish at his own wedding feast.

Thus was born Risotto alla Milanese from which over the centuries other versions of this scrumptious dish sprang.

My version of risotto is topped with sautéed mushrooms and pan-seared scallops, no saffron needed.

Five Tips for Making Risotto

Fast forward to modern day.

Don’t be intimidated. You can master this somewhat mysterious and scrumptious dish even on a busy weeknight.

Here are my five tips for the perfect Risotto.



Toast to Perfection: Begin by toasting your rice in a blend of butter and olive oil. This step creates a nutty flavor, toasts the outside of the rice grain and prepares it to receive the broth without breaking the grain.

Warm Broth is Key: Always add warm stock to your rice. Cool or room temperature broth will slow the cooking process.

Stir with Love: Regular stirring is essential to encourage each grain of rice to release its starch. There is no cream in risotto. The creaminess is produced from the starch released from the rice.

Patience is a Virtue: Risotto is a 16-20 minute labor of love. Adding stock gradually and allowing the rice to absorb it slowly before adding more is key to achieving the perfect consistency.

The Mantecatura Magic: The final step, known as “mantecatura,” involves vigorously stirring in a generous knob of butter and finely grated Parmesan cheese off the heat adding a luxurious, creamy finish that’s simply irresistible.



 

How To Make Risotto on a Weeknight

Can this creamy, one pot dish that dances gracefully between a simple rice dish and a gourmet delight be a reality in your kitchen on a weeknight?

Absolutely!

Think about it this way: In 17  minutes, the average cook tiem for risotto, you have a dish worthy of high praise that you would pay high-dollar for at a restaurant.

So, prep your ingredients the day before or several days before; measure, assemble, and wrap them up on a sheet tray and store it in the fridge.

Pull that sheet tray out and voila, in less than 1/2-hour later you have a creamy, dreamy bowl of risotto.

It’s an impressive and delicious dinner ready in no time flat so you can do what’s most important in life – spend time at the table with your family and friends.

Other dishes you may be interested in exploring: Pan-Seared Scallops with a Ginger and Garlic Rice Noodle Salad Wild Rice with Butternut Squash and Leeks *As an Amazon Associate I earn from qualifying purchases.*

 

You may know them as crawfish, crayfish, or crawdads.

My question to you is how can you easily enjoy these mysterious and tasty, fresh-water crustaceans?

My answer, crawfish dip.

If you don’t know this, small yet tasty acquatic species, yet, it’s time to take your tastebuds on a culinary adventure.

 

What’s a Crawfish?

Louisiana is the epicenter of crawfish production and provides 90% of the domestic crawfish, either farmed or wild-caught.

Crawfish thrive in aquatic environments like rivers, streams, lakes, and ponds and range in size from 2-6 inches in length.

In Louisiana they are often farmed as a rotating crop with rice.

Also known as mudbugs, these delicious creatures play a crucial role in maintaining clean water. Crawfish are also an important food source for other fish, birds, and mammals.

As a kid, I remember seeing these mysterious critters in the creeks close to my house where I played. With no knowledge of their culinary delights, I mostly stayed away after eyeing their powerful pinchers.

Crawfish are a big deal in the South where they have turned the crawfish into a culinary art form, called a crawfish boil which is a lot of work.

But there’s a simpler way to enjoy crawfish without the mess and fuss – crawfish dip.

 

Cooking Up Fun with Crawfish Dip

Crawfish dip is a creamy, dreamy delight; it’s a celebration in a bowl.

Picture this: succulent crawfish meat, a kick of Cajun spices, green bell pepper, a bit of garlic, in an easy to make sauce.

It comes together super fast.

And here’s the key to making it lightning quick: buy a bag of crawfish meat straight from your grocery store’s freezer. They’ve done the hard part for you; the meat has been peeled, and deveined.

And you can enjoy it year round. There’s no need to wait for official crawfish season which typically runs from November to July, depending on the region they’re being harvested from.

 

The Simplicity of Crawfish Dip

So there’s no excuse for not making this adventurous dip.

The meat is readily available and the process for making this dip is just as simple.

Begin by sautéing the crawfish tails with some butter and Cajun seasonings.

Separately sauté green onions, green bell pepper, garlic, Cajun seasoning, and melt in a block of cream cheese.

Add in the crawfish tails, smooth out the sauce with a bit of half & half, season and finish on a bright note with lemon juice. And voila, you have crawfish dip. Serve it with crostini or crackers for a crunch as an appetizer or on a brunch buffet.

Invite your friends and family over, crank up some New Orleans jazz, and let the good times roll.

 

What beloved food grows on a tree that a scientist affectionately named theobroma or “food of the Gods” in 1753?

It’s chocolate!

And it’s time to unleash your inner chocoholic and your childlike enjoyment for whimsy and fun at the table with a chocolate fondue.

 

Brief History of Fondue

First let’s talk fondue.

The word “fondue” is derived from a French verb which means to melt.

Fondue’s roots trace back to Switzerland in the 18th century. Originally it was a way for farm families to use aged, hard cheese and hardened breads during the winter months when food was scarce.

It was a practical and delicious transformation of food.

Enter modern times when fondue was all the craze during the 1970s. A Swiss restaurateur added a dessert course to his menu – voila! Chocolate fondue was born.

 

A Bit of Chocolate History

Let’s take a moment to consider that chocolate has a long and ancient history.

It was so revered by the ancient Mayan culture, that they used cacao beans as currency. Talk about a rich economy.

And thousands of years before it evolved into the sweet treat we swoon over today, chocolate started as a bitter brew which they praised as the drink of Gods.

It wasn’t until the 19th century that chocolate was transformed into solid form which paved the way for the creation of all forms of chocolatey goodness since then, including chocolate fondue.

 

 

The Chocolate Fondue Experience

Imagine a bowl filled with smooth, melted chocolate; this luscious chocolate pool is the centerpiece of a shared communal culinary experience that you will share with your friends and family.

Accompanying the pot of melted chocolate is an assortment of dipper – various items that you skewer on a stick or long fork to dip into the chocolate.

Think strawberries, bananas, apple slices, pound cake, marshmallows, pretzels, even bacon. Yes, the salty and sweet combination absolutely works.

This experience is simple happiness at its best.

 

Tips for Enjoying Chocolate Fondue

Chocolate fondue is one of the easiest recipes you’ll ever make.

Gently melt a combination of milk and dark chocolate on the stovetop with the cream and the butter, and add a pinch of salt.

Done.

Arrange your dipping items on a platter.

Enjoy.

Want to keep your chocolate fondue warm? Set it on an electric warming tray. Just be careful not to get it too hot. Chocolate scorches easily.

You can always gently reheat your chocolate fondue in the microwave if it firms up. Store any unused fondue in the refrigerator and reheat it slowly.

But, honestly, why would a bowl of the food of the gods last that long?

Invite your friends and family over for a chocolate fondue experience today.

Check out these additional chocolate recipes:

Homemade Chocolate Chip Cookies

A Hot Chocolate Recipe To Warm The Soul

Want to learn how to make chocolate chip cookies? Check out this virtual class:

Off-The-Chain Chocolate Chip Cookies Virtual Cooking Class



 

 

A Refreshing Twist on Kale Salad: Creamy Yogurt and Lemon Dressing

 

Kale, the quintessential superfood, has been a staple in health-conscious kitchens for years. But let’s face it, kale can be a bit… well, kale-ish.

Kale often gets a bad rap for its bitter taste and kale leaves can be a bit tough because they are full of fiber.

However, this green giant is a powerhouse of nutrients. Packed with vitamins A, K, C, and loads of minerals like calcium and iron, it’s like nature’s multivitamin.

The challenge has always been to make it as delicious as it is nutritious.

But here’s a game-changer that transforms this nutrient-packed green into a delightful culinary experience: a kale salad that is a celebration of flavors and textures made with a creamy yogurt and lemon dressing.

This salad is going to make a kale believer out of you.



 

The Dressing: A Delightful Elixir

Enter the hero of our story: a creamy yogurt and lemon dressing.

This dressing is not just a condiment; it’s the magical elixir that brings this dish to life.

The yogurt, lemon and white wine vinegar adds acid which will help break down the tough kale fibers and together with the creaminess of the yogurt adds a luxurious texture that makes this salad feel more indulgent.

 

 

Kale Salad: A Masterclass in Texture

Texture is a critical element of any great salad, and this kale salad is a masterclass in contrasts.

Add to this base salad some cubed sweet potato, red onion, grated ginger, dried cranberries, and pistachios, and you’ve got a symphony of textures that keeps every bite interesting.

For a protein boost, top this salad with grilled chicken, broiled fish, or pan-seared steak.

One of the fun aspects of this salad is the variety of kale available. Curly kale, dinosaur kale, or red Russian kale, each brings its unique texture and taste. Mixing different types can make the salad even more visually appealing and delicious.

 

 

Health on a Plate

Besides being a flavor fiesta, this salad is a health enthusiast’s dream.

Kale’s fiber content supports digestion, while its antioxidants offer anti-inflammatory and other health benefits.

The yogurt in the dressing brings probiotics and calcium into the mix, making this salad a well-rounded meal.

Whether you’re a kale skeptic or a seasoned fan, this salad is bound to surprise and delight you.

So, grab your kale and whisk, and let’s make kale salad history.

 

Learn how to create your own salad masterpieces with my Finally, Interesting Salads Cooking Class.



 

 

Spice Up Your Meals with a Versatile Cajun Sauce

Are you ready to add a zesty twist to supper time?

Look no further than this versatile, delicious Cajun sauce.

Perfect for drizzling over crepes, jazzing up grilled chicken, or elevating any of your favorite dishes, this sauce is a game-changer for meals at anytime of the day, breakfast, brunch, lunch or dinner.

My go-to is crepes filled with scrambled eggs with the sauce lathered over the top.

 

Cajun Sauce Ingredients and Their Secret Stories

Here’s a partial list of the simple ingredients you probably already have on hand and how each contributes to this delectable sauce and to your good health.

Onion: In early Egypt onions were believed to represent eternal life. They weren’t too far off if you consider that onions are packed with antioxidants and other compounds that lend themselves to good health. It’s a smart thing to add onions of all sorts to your dishes. They lend an unmatchable sweetness when cooked and are good for you.

Bell Pepper: Bell peppers aren’t just colorful; they’re bursting with vitamins A and C. Different bell pepper plants produce different colors, but they all start out as green. Green is the immature version of any color. Because it hasn’t fully ripened is the reason why green bell peppers are less sweet and more bitter.

Mushroom: These little fungi are nutritional storehouses of B Vitamins, minerals, and can be a source of Vitamin D if exposed to sunshine. Mushrooms add a savory and meaty flavor to dishes called umami. Don’t miss out on this delightful edible fungus.

Garlic: What’s not to like about this small in stature ingredient that delivers big flavor. It’s been used medicinally for centuries for it’s natural antimicrobial properties and in the culinary world for its pungent, spicy, addicting flavor, that mellows when cooked. Just the aroma of freshly chopped garlic makes me happy.

Spinach: Spinach is nutrient dense and low in calories. The cartoon character Popeye loved spinach and his favorite saying was that spinach made him “strong to the finish”. (If you don’t know who Popeye is you have to check him out!)

Simple ingredients, right?

 

The Rest of the Cajun Sauce Story

Add to these broth, cream, thyme, red pepper flakes, and last but not least your favorite Cajun seasoning and you’ve got a recipe for deliciousness.

It will put a zest on your plate and a pep in your step.

Cooking is a joyful journey, and what makes it even more special is sharing it with others. Imagine hosting a dinner where your homemade Cajun sauce becomes the talk of the table.

Make it today.

And make it with my Cajun seasoning!

 

 

Are you looking for a dessert recipe that is not overly sweet, makes a beautiful presentation, is simple, but looks like you’ve worked magic in the kitchen?

Of course you are!

Make my dreamy crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis.

And here’s how to make it a tasty reality.

 

Crepes with Mascarpone, Honey, Orange, and a Raspberry Coulis

Making crepes is surprisingly easy, which is a big part of their charm. The batter is a simple mixture of flour eggs, milk, sugar, melted butter, and kosher salt.

Rest the batter for at least 30 minutes to relax the gluten then ladle the batter into a heated 10-inch ceramic skillet and cook on one side until the edges begin to brown and curl.

Then flip and finish the cook on the second side.

Remember the first one might be a sacrifice to the crepe gods, but I guarantee that you will get the hang of it by the second one.

Now for the filling because this is where the magic happens.

 

Mascarpone Cheese

This Italian cheese is like the silk of the dairy world. Think of cream cheese but lighter and fluffier with less of a tang to it. And mascarpone is made with cream not milk which gives it a slightly higher fat content.

Did you know that mascarpone originated in the Lombardy region of Italy during the Renaissance? Talk about a filling with history.

 

Honey

This golden nectar isn’t just for bears. It’s the perfect natural sweetener with floral notes that depend on the flowers visited by busy bees.

 

Orange

For this recipe we use a bit of zest and orange juice.

Citrusy, tangy and bursting with Vitamin C – oranges are the zesty kick that balances the richness of the mascrapone and the sweetness of the honey.

It’s like sunshine in your crepe.

 

Raspberry Coulis

Simmer fresh raspberries with sugar and a bit of lemon juice for about 10 minutes.

Strain, and voila!

You have a beautiful, natural raspberry sauce that is as addictive as it is delicious.

And there you have it.

 

Crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis: a dessert crepe recipe that is a feast for your stomach and a journey for your soul.

It’s creamy, zesty, and it’s slightly sweet.

And it’s waiting for you to give it a try.

So tie on that apron and make some crepe magic happen!

Looking for another guest-worthy dessert? Try my Pan-Roasted Pears With Honey Caramel Sauce