GCC: Menu 21 - Mushroom Risotto

February 20, 2011 by Monica in Cooking Club, Dinner, Gutsy Cooks Club, Main Courses

This weeks gutsy cook choice was a favorite of mine – Risotto, in this case with mushrooms.

Most people fear risotto, they think that its complicated and risky. Requiring constant, slow stirring, attention to detail and patience. With no short cuts allowed. Even for a season cook the pressure to turn a great risotto dish may be too much.

You may think that being Italian I cooked this dish many time. Not so, the first time I ever made risotto was last year. As part of a Daring Cook Challenge. Since then, I have made it so many times and can tell you, there is no need to panic. Risotto is not that difficult, in fact, it is one of the easiest dishes to make, but like anything in the kitchen, the trick is organization before hand. Risotto is all about technique. Once you master it, you will be whipping it up and experimenting with countless seasonal flavors.

GCC: Menu 19 - Sticky Lemon Cake

February 08, 2011 by Monica in Baking, Baking Club, Cake, Cookbooks, Desserts, Gutsy Cooks Club

You would think that after doing cake for two days, I would have chosen to do the other option in our Gutsy Cook Club menu – the Lamb Kebabs right?

Unfortunately, having a bunch of kids running around the house zaps you of all type of energy that you need to have in order to get into a car and hunt down lamb. Also, when you have the refrigerator full of leftover party food, making some MORE food is not a good option.

GCC: Menu 18 - Chicken Croquettes

January 31, 2011 by Monica in Appletizers & Snacks, Chicken, Cookbooks, Cooking Club, Entertaining, Gutsy Cooks Club

The Gutsy Cook menu this week included a favorite of mine: Chicken croquettes or as they are called in Spain “Croquetas de pollo”. Because, while most of Latin American has their own version of this dish. The Spaniards version is the core of all the what-to-be croquetas.

These little dreamy morsels are eaten all over the country. They are served in chic wine bar, in Tabernas, expensive restaurants, in cheap dives and they are all mouth-watering good.

I mean, how – unless you’re a poultry-hater — can you not fall for something that’s crisp outside, creamily inside and you can eat with your fingers?

I totally love them.