Dining In and Dining Out

So I have been chastised several times now for not posting enough so I will set a goal of publishing something weekly. The catering business is slow but that's to be expected given the bleak business section and the focus on the new salon. Even though we haven't been cooking for others I am still cooking at home.

The weekend before last I cooked every meal at home. Quite unusual for me. Friday was something (can't remember since I have had multiple bottles since then), Saturday morning was a Hashbrown Quiche, Saturday evening was spaghetti and meatballs, Sunday morning was blueberry pancakes and Sunday evening was ham and beans.

This weekend was quite different. On Friday I cooked risotto and scallops. This recipe was courtesy of Cion. I was distracted by chores and accidentally overcooked the shallots and garlic which made the risotto a smidge bitter. The scallops turned out well. Your supposed to drink white wine with seafood entrees but I am a red wine addict so we had a Chateau Montelana. Very nice.

Saturday evening after I got home from the swap party, a bit typsy from champagne I might add, we went and tried Raia's Italian Market on Washington. Food was mediocre at best. Dave had a Caesar salad and I had the mozzarella salad. Both could have used more salt or pepper. It was missing something. Found the same to be true on the entrees. Dave had the chicken picatta and said it was over floured which made for several dry bites. I had the cheese ravioli and it could have used more fresh herbs in the ricotta filling. Service was terrible and it wasn't just us; noticed a table behind us and in front of us looking for a servers attention.

Sunday morning met Bert and Roy for brunch at Shade. Wonderful as always and left quite happy after 3 bloody marys. Continued the drinking at the house enjoying the sun. Deidra popped over and we drank way to much and had drunk munchies at Max's Wine Dive. Drank 2 more bottles of wine there and left with 4 bottles. Damn alcohol.

Tonight we will have filets thanks to Rice Epicureans Saturday meat sale.

Risotta:
1 large shallot minced
2 cloves of garlic minced
2 tbl butter
2 tbl olive oil
1 cup risotta
1 cup white wine
2 cups chicken stock

Heat butter and olive oil in a skillet and add shallot and garlic. Cook for approx. 3 minutes and shallot becomes translucent. Add cup of risotta and cook till golden, approx. 3 minutes. Add white wine and cook till all liquid is absorbed. Add 1 cup of chicken stock and cook till all liquid is absorbed. Add remaining cup of chicken stock and cook till liquid is absorbed.

Serves 2-3.