The Great Chef

After a fine dinning experience, cooking is a challenge for me. How can you be proud of something you put on the table after being overwhelmed by cooking genius? But, hey, you have to eat and I rather face my cooking than go out to some place and eat bad food. The only think we have to do is to take the good experiences and use them as inspiration. And so, there I was yesterday evening, struggling to say yes to everything that was coming to my mind that qualified for dinner. I opened the fridge for some more ideas hopping those would satisfy me enough to take the risk. I glimpsed some baby portobello mushrooms among the veggies and I remembered that I had some home made mushroom stock in the freezer and... voila ! I had my dinner! I was going to cook mushroom risotto. Here it is my recipe for baby portobello mushroom risotto (it will serve two as main course). You can use water to cook the risotto but if you want to have a really flavorful dish, allow yourself 15 minutes extra to make ...

Do you know the feeling of trying to organize the freezer and start finding containers with unknown content? If that never happen to you it is probably because you are not as compulsive as me regarding food waisting. My fridge and freezer tend to turn into a "leftovers refugee camp" more often than desirable. And if that might mean that my creativity has to be active, it also means that sometimes I ran out of space to store everything else. At that point, I land on planet earth and eat what is eatable, discard what I should not have saved in the first place and, finally, can have my freezer/fridge organized the way I like. Yesterday was one of those "land on Earth" days. I open the freezer to figure out what I was going to cook for dinner and I started to notice a significant number of containers, some with their content identified, other completely anonymous. My eyes landed on one, next to a package of whiting fillets, that said "scallops stock".  I had m...