Some weeks I just don’t know where the times goes…sigh I guess in a way it’s a good thing, because that means were a week closer to better weather and summer break is only 3 short months away!
But it is the end of the week and that means its Guest Post Friday! Today my friends, its my pleasure to introduce another of my friends from the G+ Food Bloggers Community , and you better get use to hearing that name, because as of today we have 1160 Food Bloggers in the community!!
Today’s guest is my friend Carrie and you can find her blogging at Carrie’s Experimental Kitchen. Although Carrie is a graduate of Johnson and Wales one of the most prestigious Culinary Schools in the country, I think she’d be the first to tell you she learned everything that was really important from the women in her family, as they gathered in kitchen preparing those feasts the family so enjoyed. They can’t teach you that at culinary school! So Carrie has the best of both worlds, and it certainly shows when you visit her blog, you’re going to see one delicious dish after another, so be prepared and forewarned……don’t go on an empty stomach! You’ll just keep hitting your head on the screen trying to get to the food!
So let’s get the party started, as I give you………
Carrie’s Experimental Kitchen
Hello everyone and thank you for allowing me to share a little piece of myself here at A Culinary Journey with Chef Dennis, it truly is an honor! My name is Carrie Palladino Farias and I am the home chef and photographer behind Carrie’s Experimental Kitchen. I am a wife and mother of two girls living in Northwestern New Jersey along with my most recent title as Author to my first cookbook Carrie’s Experimental Kitchen: A Collection of Mediterranean Inspired Family Meals.
In Carrie’s Experimental Kitchen you’ll find recipes crafted by experimenting with what I happen have on hand that particular day or what I find during my weekly jaunts to the market. I love the freshness of Mediterranean-style cooking so most of my recipes incorporate those fresh, aromatic flavors. My recipes are easy to recreate at home and are simple to follow, whether you’re a kitchen novice or an experienced chef.
Today, I’m going to share with you my recipe for Portobello Mushroom, Zucchini and Sage Risotto. Risotto is a slow cooked rice dish that is cooked in a broth or liquid until it’s creamy and is one of the most common ways to prepare rice in Italy. It is a popular dish on it’s own as a stand-alone meal or makes a wonderful accompaniment to your main meal as a side dish; which is generally how I serve mine. This risotto is deliciously creamy, not overly rich and contains many of my favorite flavors all in one dish. I hope you like it as much as my family and I did. Enjoy!
- 1 c . Zucchini skin on and small dice
- 1 Portobello Mushroom Cap small dice
- 1/4 c . Shallots chopped
- 2 Cloves Garlic chopped
- 1 tbsp . Fresh Sage
- 1 tbsp . Extra Virgin Olive Oil
- 1 c . Arborio Rice
- 1/4 c . Dry White Wine I used a Chardonnay
- 4 c . Vegetable Broth
- 1 tbsp . Butter
Add oil to a large nonstick sauté pan and add your chopped zucchini, mushrooms, shallots, cloves and sage.
Sauté over medium heat for approximately 2-3 minutes or until the vegetables start to sweat and release moisture; then add the rice.
Reduce heat to low and stir for another 1-2 minutes; then add in the wine.
When the wine has evaporated, add in 1 cup of the vegetable broth. Allow the liquid to evaporate; then add the remaining broth 1 cup at a time, allowing the liquid to evaporate after each addition.
When the last cup of liquid has almost evaporated, stir in the butter; mix well. Makes 5-1/2 cup servings.
I just love risotto and her version of that Italian Classic looks delicious! Now that your done reading Carrie’s Guest Post, head on over to Carrie’s Experimental Kitchen and say hi to Carrie. Just don’t forget to tell her Chef Dennis sent you! And do give yourself time to browse through her collection of Mediterranean Inspired Dishes, I know you’re going to find some recipes to take with you and believe me your families will thank you for it!
That’s it for today my friends, as we begin March can spring be far behind…..and then summer…sigh