Head of Cabbage Two Views

This huge head of cabbage came in the Farm box this week. I used half for a fresh cabbage salad. The other half will be used in a minestrone soup.

Lots of my friends enjoy stuffed cabbage but I’d find that a challenge to make. And although I like Sauerkraut, that’s not on my to do list either.

How do you like your cabbage prepared?

Mushroom Risotto

The only risotto I’ve eaten was made in fine restaurants. Although I always loved eating it. I’d never made it myself.

I’ve been binge watching lots of cooking shows. One episode of Master Chef Junior had Joe Bastianich demonstrating how to make risotto. Then I found a video of his mother Lidia Bastianich at Harvard demonstrating the science behind the cooking of risotto at a public lecture on Science and Cooking. I watched them and felt confident but upon a second look I heard that you use 1/4 c of wine not the one cup I thought I heard. Good thing I watched again.

You need the Arborio rice to begin with so I bought the correct ingredients (except I did not have a hunk of Grana Padano cheese and used some Parmesan to finish it) cook with wine you would drink, no cooking wine.

The best 22 minutes I’ve spent in a long time, and standing at the stove stirring constantly wasn’t difficult. Can’t wait to make it again.