Last week was a pretty busy week without much cooking. We just wrapped things up with our usual cold Udon noodles in a Southeast Asian garlic lime sauce, with a pinch of dashi. I just topped that with shiitake mushrooms and boiled vegetables (sansai) blanched in thick dashi, soy sauce and mirin. [...]]]>

Last week was a pretty busy week without much cooking. We just wrapped things up with our usual cold Udon noodles in a Southeast Asian garlic lime sauce, with a pinch of dashi. I just topped that with shiitake mushrooms and boiled vegetables (sansai) blanched in thick dashi, soy sauce and mirin. All in all, it took less than an hour to prepare, I would say.

The one thing I LOVE and have been craving even before going to Cambodia is risotto. The thing is, I never really had much risotto before. When Ryan and I first met, Ryan made me some risotto and it blew my mind. It was soft, warm, savory, and comforting. It encompassed everything I loved about soups and curries.

Then, he introduced me to mascarpone cheese. DO YOU KNOW ABOUT MASCARPONE?! Why did you not come into my life sooner, oh delicious cheese. It can be sweet or savory, coupled with soups and in this case, risotto, or desert. After meeting this life changing dairy, I FREAKIN’ PUT IT ON EVERYTHING! I put it on toast w/ jam, on Eggo Waffles, on soups, on breakfast, on any desert, and anything that can use an extra “Oomf!” of creaminess… which is always. I had to ease up on it and go cold turkey for a while… because it got really out of hand. I would love to just take spoonfuls of the stuff and shovel it in my mouth. (Then again, I also liked to eat bits of butter as a child – butter is one of the top words in my twitter cloud for a reason!)< / This concludes my praises and this whole paragraph dedicated to one of my favorite buttery cheeses/creams >

So, Ryan made me a whole box of risotto, cooked in 2 boxes of chicken stock, port, and crimini mushrooms. It was decadent. He put a bit too much of port, I thought, but once I put some freshly cracked peppers and truffle oil on top, it was PERFECT. It was a decadent treat that I enjoyed the next day for lunch!

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