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Risotto with Prosciutto, Leeks, and Goat Cheese

It has been over a year since I first visited Beretta restaurant in San Francisco, and I still remember the incredible flavors of their risotto with prosciutto, leeks, and goat cheese.  This is still the best risotto I have tasted — primarily because I am obsessed with goat cheese and leeks.  The sweet sautéed leeks … Continue reading

Leek Tops Mac and Cheese

One of my new favorite vegetables are leeks, which we started picking up after seeing them at the farmers’ market (in season September to December).  Leeks look a bit like scallions on steroids, but the taste is a lot milder than its pungent onion relatives, with a hint of sweetness.  Most recipes only call for … Continue reading

Salmon with Caramelized Leeks and Carrots

The simplest fish dish ever!  Quick, easy, elegant and delicious — great attributes for any meal.  We had some leftover leeks from making the Fish Cooked in Paper recipe and so I decided to try another fish recipe using leeks that I found via AllRecipes.com.  I love caramelizing vegetables — it kicks your basic sautéing … Continue reading

Fish Cooked in Paper

This recipe is also inspired by The Essential Mediterranean Cookbook. I was craving fish because I wanted something light after a Sunday night meat marathon at Dinosaur Bar-B-Que. The recipe seemed simple and healthy, so I decided to try it. I tried two different fish — the Wild Pacific Dover and Turbot. The former was … Continue reading

Mushroom Risotto

Growing up in a Chinese household, I ate steamed white rice by the buckets.  When I had first heard of risotto, the idea of essentially soggy, mushy rice did not sound too appealing. It was not until recently that I tried risotto that I realized I had been missing out! I was preparing a meal … Continue reading