Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Sunday, April 27, 2014

Fresh Corn Risotto

I did have the post ready yesterday, I just didn't have the chance to post it!
Today I spent an enjoyable afternoon being the sous chef for my niece.  We were cooking dinner for other family coming in.  To go along with BBQ smoked ribs and a fresh tossed salad, she planned this creamy rice.  In Florida they are coming into fresh corn season.  It was the perfect choice to go with the spicy ribs.

Fresh Corn Risotto

4-5 fresh ears of corn
32 oz. chicken stock
1 c. Arborio rice
1 c. Chopped onion
2 t. Butter
Small handful of fresh basil leaves
2 T. Grated Parmesan

Cut the corn off the cob.
Place corn in a large microwaveable bowl with stock, rice, onion, butter and basil.
Cover and microwave on HIGH for 10 minutes.
Stir once and then cook for an additional 10-15 minutes until the vegetables are cooked and the rice is soft.
Stir in cheese.  The rice will thicken as it stands.  YUM!
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