Lobster and Shrimp Risotto, with asparagus, green onions, and pumpkin oil
Valentine’s Day was always an excuse to cook a fancy three-course meal for my future-wife, usually something indulgent, always rich, often accompanied by something bubbly. As future-wife became actual wife and now mom to two semi-picky eaters, cooking that special meal is fraught with all sorts of complications—the main one being a real and perpetual fear of a nice meal being ruined by a new flavor or two that’s just a little too foreign for the girls’ taste. In order to make sure Valentine’s Day itself wasn’t a total shambles, I instead made this risotto last night. It was a good bet, and by that I mean it was a total failure.
The Hemingway Daiquiri, or Papa Doble
I started this blog just over a month ago, so I thought it was time for a celebratory drink! After all, some square meals are not complete without an opening cocktail.
Broiled Cod with Chickpea-Chorizo-Spinach Stew
And now a story of love and woe. First the love: this dish evolved from a Mark Bittman recipe, which we still often make in its unmodified version. We love all things Spanish in our household, especially after my wife and I had our food-tour style honeymoon there through Catalonia and parts of Basque country. While this dish isn’t classically Spanish it has enough elements to it that can transport us back to Spain with just one bite.