Crab Risotto

Confession time — I’ve never actually made risotto before. In fact, I can’t recall if I’d ever even eaten it before making this particular dish. The thing is, it’s not too far off in consistency from the thick rice porridge that we called “moi” (I believe some people say congee as well, though I tend to associate that word with a more watery dish) when I was growing up, and that’s something I know like the back of my hand. So I bought myself a bag of arborio rice one day and decided to see what all the fuss was …

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Baked Pork Chops

Hey, wow — this might be the first time I’ve written about a recipe featuring meat other than chicken or seafood. I guess that sort of shows where our typical dining tendencies lie. (Well, if you don’t count the ground meat in lasagna, which I don’t since it’s not really the standout ingredient nor can you even tell what animal it came from, by the time the dish is served.) At any rate, here is a pork recipe. Because pork can sometimes be underrated. It’s inexpensive, mild, and often ends up being used as “filler” meat because it doesn’t compete …

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Crawfish and Crab Étouffée

Back in the late 90’s, I was fortunate enough to visit New Orleans a couple of times (I don’t really count the times my family visited back when we lived in Houston because I was far too young to have a vote in what we did there) for lavish masquerade balls. If there are two things they know how to do down there, it’s dress well and eat well. My friends and I made sure to explore both avenues as much as possible during our brief visits. It’s been more than a decade since I’ve been there, but the memories …

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Kalakukko -or- Fish-filled Bread Loaf

You want to hear something funny? I got a hit the other day from somebody searching for “kiwi mussels how to cook those bitches”. Somewhere out there is a very angry mollusk eater, and I hope that they found what they were looking for here. A quick search shows that I have three recipes for mussels currently available, so that must be what all the search engine love is about. Yay for bivalves. You want to see something kinda funny looking? Breadfish! What, you thought it was just an internet meme? Far from it! Yes, that filling is fish. European …

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Eat Azeroth: Poached Sunscale Salmon

It’s been a while since I did a WoW-related recipe post, hasn’t it? My last one was pretty easy, since it translated directly to what could be found in the supermarket. This one is along the same lines — Poached Sunscale Salmon! Like last time, I’ve taken some license in what sort of species would be considered “Sunscale” salmon hereabouts. I’m going to work with the idea that despite there being many varieties of salmon, they all basically cook up the same and even a fictional species probably would look pretty much like what we have here. That being said, …

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Chicken Fettucine Alfredo

I made a discovery the other day when I was buying ingredients for my weekly family dinner — alfredo sauce as we know it, typically available on grocery store shelves alongside the tomato sauces? Not really a thing here. When I asked around, I found out that Italian restaurants served it, but it wasn’t so much something that was done at home. Even when white sauce is made at home for pasta, it usually isn’t the sort with copious quantities of butter and cream that I’ve come to associate with the concept of white sauce. That is purely a North …

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Chicken Enchiladas

Right-o. Following the confusion that yesterday’s mention of condensed cream soup stirred up, perhaps I should have posted this recipe first as sort of a context for its use! As I mentioned earlier, we had Mexican theme night. Well, pseudo-Mexican, since we had to make do with what was available in a place which is just about as non-Mexican as you can get. I ended up going with a salad of baby greens tossed with avocado and cucumber, a pitcher of lemon-limeade, flan for dessert, and… chicken enchiladas. Keep in mind that I have never made Mexican food in my …

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Cooking with Keva: Spaghetti with Tuna Sauce

I will be away from the computer for the next few days because we are spending this fine midsummer weekend at the boy’s grandparents’ summer cottage in the archipelago. Usually, I would just schedule some posts and be done with it, but my Facebook crossposter has not been very happy since the latest WordPress upgrade, so I guess I’ll just let it sit for now. See you guys on Monday! Boo. It makes me sad that this is the first Cooking With Keva post that I’m doing without having actually made it with my friend Keva 🙁 However, it is in …

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World’s Best Lasagna

Earlier this week, I had the boy’s family over to dinner. This is looking to become a regular thing, which I’m looking forward to because it gives me the chance to break out the larger-yield recipes which normally would leave us with a week’s worth of leftovers. I chose to do lasagna this week. Not just any lasagna, but the one that was possibly the very first homemade dinner I ever made for the boy. It’s a bit more involved than your average lasagna, but very much worth the extra time and ingredients put in. Only lightly modified from the …

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Mystery Meat: It’s Crunchier than Buffalo

Here’s a new game for you — guess the meat! The boy and I have this thing going where we’re trying to eat our way through all the animals of the world. Or, at least, that’s how it seems sometimes because we’re pretty willing to try anything we can find on offer at the butcher’s stand. We both come from culinarily adventurous families, so I guess we sort of spur each other on. So we’re going to share! This is a red meat, obviously. I rarely go beyond medium rare on my steaks, as you can see from what happened …

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