Lobster and Shrimp Risotto

Main Course | February 14, 2016 | By

4 comments

Lobster and Shrimp Risotto

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.

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Jane Grey Battle’s Shrimp and “Spaghetti”

Main Course | July 25, 2015 | By

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Jane Grey Battle's Shrimp and Spaghetti Squash

Jane Grey Battle’s Shrimp and Spaghetti Squash

I haven’t been entirely forthcoming with you, and I’ve been saving this post for very special reason. There is actually a kind-of-a-big-deal chef in our extended family and we just finished up a family reunion where we got to see her. 

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Linguine with Clams, Shrimp, and Spinach

Main Course | June 15, 2015 | By

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Linguine with Clams, Shrimp, and Spinach

Linguine with Clams, Shrimp, and Spinach

If you have young children and you’re like me, you dream of the day when your kids start eating shellfish. The first hurdle is allergies—you hope that they don’t bust out into hives or something far more nightmarish. There’s a little voice in the back of your head wondering if you are about to poison your child the first time you give them any foods that could cause these reactions. But once that hurdle is crossed, the usual first response is of a look of wonderment that quickly turns into “WHAT THE HELL AM I EATING?” and ends with a mushy bite regurgitated onto the plate or other nearby receptacle, probably your hand.

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