Spinach and Barley Risotto

Spinach and Barley Risotto


I have found that the barley does take slightly longer than arborio. It also yields a bit chewier texture, however if you like your risotto “al dente” it is quite similar. I add the parmesan at the end just to add the extra creaminess and I figure a little cheese isn’t going to kill me. … Continue reading

Seared Scallops with Tarragon Burre Blanc

Seared Scallops with Tarragon Burre Blanc


    The scallops were perfectly light. I served them with lemony white beans and sauteed spinach. Seared Scallops with Tarragon Burre Blanc Serves 8 Ingredients 2 pounds sea scallops 2 tablespoons olive oil 1 1/4 pounds sea scallops 1/3 cup white wine vinegar 1/3 cup white wine 3 tablespoons minced shallot 3/4 cup butter, … Continue reading

Peach and Rosewater Curd Tartlets

Peach and Rosewater Curd Tartlets


  The curd is really simple quick and simple to make. If you can’t find rosewater, don’t worry about it. I honestly think the flavor is lost and just doesn’t add that much. On the other hand, the recipe presents straining the curd as an option; I think that this quite imperative. The peach curd … Continue reading

Peach Gnocchi with Champagne Sauce

Peach Gnocchi with Champagne Sauce


I honestly thought the flavors worked very well together. The peach flavor was very subtle and paired well with the sweetness of the champagne and cream and the bright earthiness of the thyme. Don’t forget to compare with Jen’s Recipe! Here’s the link. Let me know what you think! This recipe is from 101 Cookbooks … Continue reading

Lunch at the French Laundry

Lunch at the French Laundry


I am a pretty lucky 14 year old. As my Middle School graduation present I had lunch with my mom at the French Laundry. Pretty typical present for a 8th grader! About a month ago when I knew about our trip to San Francisco, I began calling the French Laundry about the possibility of a … Continue reading