A trick that seemed to work out well for me was to cook the asparagus in the same skillet that I had browned the sausage. Make certain to get this specialty rice so that the risotto turns out the way it should. My big “a-ha” was that Arborio rice is made specifically for risotto recipes. Both versions ended up tasting wonderful, although I would encourage folks to try the “real” version first to get the full experience, especially if you have never tried risotto. I’ve modified the recipe slightly and created a low sodium version (since my world now involves doctor-mandated low salt foods). I didn’t really know what risotto was, much less how to prepare it, so when I came across a sausage and asparagus risotto recipe in a Kroger circular I decided to try it. My husband and I are fans of Gordon Ramsay’s “Hell’s Kitchen.” Truth be told, the drama and yelling attract me more than any food on the show, but I noticed that risotto was a staple in every single menu served on the show. Rick uses the press on sausage patties, too.įeel free to leave your thoughts in the comments below, or you can contact Kathy directly at. That’s where the cast iron press comes in handy. Even when following Tip #1 above, an occasional slice will curl slightly, depending on the brand. I must admit that I don’t use the press as often as he does (frankly I forget), but it certainly makes the bacon lay flat and cook evenly. Well, it works like a charm! The bacon cooks more quickly and more evenly than full slices. A friend of Mom’s told her about cutting the bacon slices in two to make them lie flatter in the skillet. She, like I, sometimes became frustrated when bacon slices curled on the ends and as a result cooked unevenly. To me, bacon tastes the best in cast iron, and I’ve discovered a couple of tricks to make the bacon come out perfectly every time. The perfect breakfast to me includes bacon cooked in a cast iron skillet, and I pretty much have that treat at least several times a week.
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