The Great Chef

I recently bought a beautiful napa cabbage but I did want to use it in a way other than sautéed with garlic or braised in wine. I look it for a moment and those wonderful, enormous leaves gave me the idea of making wraps! The outer leaves are large enough to handle the same way as a tortilla with the advantage of having no preservatives and being gluten free. Much healthier, then. The question, you may say, is that if they can be as tasty as a tortilla. As a matter of fact, they can and I will prove it to you with this recipe. I had to decide on the stuffing. I did not want meat or fish because the cabbage is very delicate. I open my pantry and my eyes fell on a bag of brown rice next to the nuts container. That was it. Here it is my recipe for 8 wraps: Start with the rice. In a pot, melt 1 tablespoon of butter over medium heat. When the butter has melted, add 1 cup of brown rice (I used long grain but you can choose the one you like the most) and stir well. Add two cups of warm water,...

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 ...