Cooking Techniques and Kitchen Gadgets

I LOVE risotto. It's one of the many things I had never eaten before I moved to California. Never even heard of it in my two decades of growing up in Western Massachusetts. I know that seems hard to believe, but I made my parents risotto when they came out to visit 5 years ago and they had no idea what it was. Seriously. Italian food growing up was lasagna, pasta with red sauce or pizza. I can't remember the first risotto I ever ate, but I know I was instantly hooked because it's the dish I always order whenever I see it on the menu...or hear it as the special. I just can't help myself. I love the creamy, chewy consistency of it, the homeyness, the endless possibilities. It's a dish I make at least 3-4 times a month, as it's fairly simple and hard to screw up. Or so I thought. Apparently, I've been serving it all wrong.

I got a hint of my wrongdoing when I watched a recent Top Chef All-Star show and Tre, one of the chef/contestants, got lambasted by Tom Colicchio and Anthony Bourdain, two of the judges, for making risotto that was too thick and sticky. Apparently, it's supposed to be more fluid and al dente, spreading out to cover the plate without any help – like a wave. He offended their risotto sensibilities and was sent home. It got me thinking. Clearly I had rarely eaten a "proper" risotto and never, in all my delicious attempts, ever made one either. Apparently, I was making an Italian rice bowl. I had to do better. And that's where another All-Star contestant comes in.

In addition to being an absolute pasta freak, I am passionate about potatoes. I could eat pasta everyday and potatoes, probably every other day. I love them every which way. A number of years ago Oprah's personal chef at the time wrote a cookbook called In the Kitchen with Rosie. It was a huge bestseller and featured very low fat recipes. There were some good recipes and techniques in the book. One of the recipes that made a big impression on me was called Mustard Roasted Potatoes.

The Mustard Roasted Potato recipe was red potatoes tossed with Dijon mustard, cumin, paprika, chili and cayenne. The potatoes roast in the oven and become all crusty and delectable. It's a great technique and can be endlessly varied. I've incorporated plain yogurt, fresh herbs, and different kinds of mustard. I like the Moroccan mustard from Dulcet Cuisine for this recipe because it has so much flavor you don't need to add any additional spices, but feel free to experiment and try any spiced mustard you like or add some spices.

"Every Grillmaster has a few tricks up their sleeves for ultimate grilling success, giving moist, juicy, flavorful results every time they light up the grill. Here are the Top 10 Secrets for Grilling Success that will make even a novice griller look like a pro."

1) Invest in a Meat Thermometer: Using a meat thermometer takes the guesswork out of grilling. By knowing exact internal temps, you can remove meat at just the right time for moist, juicy results. I recommend the Thermapen — it’s an instant-read digital thermometer that shows temps in less than five seconds, so you’re not spilling valuable heat from the grill.

2) Know Minimum Internal Temperatures for Meat: These are the minimal internal temperatures for meat, according to the U.S. Department of Agriculture. Keep in mind that when you take your meat off the grill, it continues to cook, so it is OK to pull it off when it’s a few degrees under the listed temperature.

I come home from work, I’m exhausted from running around shopping and cooking, but wait! It’s not over! I have to shop and cook for dear Mom. But there are those days that the thought of stepping foot in another food store / ethnic grocery / supermarket / even, yes, even a farmers market is more than I can bear. And in a really stupid move I didn’t bring anything home from my restaurant Angeli in a take out box. But wait! Now I remember, I have my secret stash of it’s simple stupid ingredients waiting for me in the pantry.

First I make myself (if it’s over 75 deg) a Gin and Tonic or (if it’s over 90 deg) a Michelada. Aside for drink recipe – Take out a big glass. Fill it with ice.  Add a healthy squeeze of fresh lime or lemon, some squirts of Tapatio or Tabasco, Worchestershire or Soy Sauce and some inexpensive light beer. Gulp and wait till your temperature drops and you feel like someone cracked an egg on your head.

Ahhh, now I feel better. It’s time to make Spaghetti Aglio e Olio garbage style. I always have (or try to) a couple of pounds of Benedetto Caveliere’s Spagattoni around. You can only buy it at Williams-Sonoma and it’s shockingly expensive, but worth it just for moments like this.