Comments on: Lemony Shrimp & Asparagus Risotto a la Gourmet Magazine

By: Marketman

Marketman — Sun, 03 May 2009 00:17:15 +0000

zeph, so glad it worked for you. I find many foreign friends daunted by meals that are heavily rice based, but give them risotto or paella and they wolf it down anyway… it’s just in the presentation, I guess… good luck with post grad studies!

By: zeph

zeph — Sat, 02 May 2009 22:15:23 +0000

Hi MM! I recall you saying something about flexing your cooking muscles during your Boston days. Now that I’m doing postgrad so far away from home, I’m glad I have your blog to refer to for meal ideas. I made this risotto awhile ago paired with a Greek salad for starters and it was a-ma-zing. My school buddies thought it beats eating in a 40EU per plate restaurant. The lemon zest added a refreshing note to this dish. Thanks for sharing MM!

By: Marketman

Marketman — Wed, 29 Apr 2009 03:29:57 +0000

thelma, a lemon tart is always a superb use, or lemon curd, or lemon squares or lemonade. Make preserved lemons for North African dishes and tagines. Limonata if you have alcohol. Oh my gosh, you can’t run out of stuff to do with lemons… :)

By: thelma

thelma — Wed, 29 Apr 2009 00:47:56 +0000

talking about lemons, i’ve got soooo many and i wonder if you have other great recipes using them….

By: KittyM

KittyM — Tue, 28 Apr 2009 05:43:13 +0000

for some reason I thought risotto is a type of pasta :) tsk tsk