Having a heat wave
We've gone from a foot of snow 2 weeks ago to 72 F. today. What is on your dinner menu? I'm thinking about firing up the grill tonight. I have to make a risotto as practice on a new electronic pressure cooker for a class I am conducting tomorrow, so maybe a steak to go with and that Ottolenghi cucumber salad with peppers and poppy seeds.
It's warmer here, but not as warm as in your neck of the woods (I'm jealous!). Is supposed to get up to 60 tomorrow and I can't wait. I finally shoveled the back deck off from last week's foot of snow so we can grill tomorrow or Sunday.
But tonight...tonight was a special pasta night. We sub'd scallops for the lump crab in the following recipe. So delicious:
P.S. Your bread pudding sounds fab!
2 tbs. olive oikl
1/4 C. diced onion
1 C Arborio or Carnaroli rice
2 C. chicken broth
1/4 C. white wine
1 tsp. saffron
1/4 C, grated parm. cheese
1 Tbs. freshly minced parsley
Saute onion and rice in the olive oil until the onion is translucent. Add the stock and wine and saffron. Close the pressure cooker and cook on high for 7-10 minutes (if you are using an electronic pressure cooker that can only reach 9 psi instead of the4 sotve top models that can reach 15 psi you will need the extra 3 minutes). Then release the pressure stir in the cheese and parsley and serve.
I just took a bread pudding that makes it's own caramel sauce off of the heat using my stove top cooker. That took me with prep about 35 mins. start to finish.