This chocolate biscotti recipe was adapted from the one on David Rubel‘s website. They’re super chocolatey and just the right mix of crunchy and chewy. They’re relatively easy to make and quick, too. From start to finish – just over an hour. Ingredients 2 eggs at room […]
There is nothing better on nachos, tacos or a sandwich of any kind than Taquería-style pickled jalapeños and carrots. This recipe was adapted from the Epicurious.com website. Pickled Jalapeños and Carrots Ingredients 1 lb jalapenos 1 lb carrots 1 cup white vinegar 1/4 cup sugar […]
This low-cal version of classic risotto is adapted from the one on SkinnyTaste.com. It’s a simple recipe but it requires your undivided attention. The asparagus-mushroom risotto must be stirred gently, and almost constantly, for almost 30 minutes.
Asparagus-Mushroom Risotto Recipe
2.5 cups homemade vegetable broth
1 tsp olive oil
3 Tbl shallots, chopped
100 grams (about 1/2 cup) arborio rice
1 oz dry white wine
1/2 lb asparagus, trimmed and cut 2-inches long
3 large crimini mushrooms, sliced not too thin
1/4 tsp fresh lemon juice
2 Tbl fresh parsley, chopped
2 Tbl parmesan
1/4 tsp salt
1/4 tsp fresh ground pepper
grated zest of one lemon
- In a large saucepan, heat broth over medium-high heat.
- When it boils, reduce heat to a simmer and maintain over low heat.
- In a large heavy saucepan over medium heat, heat oil.
- Add the shallots, and sauté 3-4 minute.
- Add rice; mix well to coat.
- Sauté until the rice is slightly translucent, about 2-3 minutes.
- Add wine and stir until absorbed.
- Add a ladleful (approx one cup) of the simmering stock.
- Stir and wait until it is absorbed before adding another ladleful.
- Stir gently and almost constantly.
- Continue until the rice is creamy, tender but slightly firm – about 20 minutes total.
- Add the asparagus, mushrooms, salt and pepper, along with the last ladle of broth.
- Continue cooking 5 minutes.
- When all the liquid is absorbed, remove from heat.
- Stir in lemon juice, parsley and cheese.
This Asparagus-Mushroom Risotto serves two.
Approximately 294 calories per serving.
You can learn things the hard way, or you can learn from others mistakes. Our most recent trip to Boston, Massachusetts had a number of “If only I’d known” moments. Parking At Faneuil Hall Parking in and around Faneuil Hall can be tricky. The simplest […]
About 1 hour outside Boston, in the sleepy city of Worcester, Massachusetts, is the most amazing little restaurant. This unassuming store front is the height of local. It’s a no frills, hole in the wall. But the pizza, oh the pizza.
The Corner Grille’s own advertising describes their offerings as “not your average pizza pie.” That is an understatement. Food reviewers have proclaimed it “the thinnest, crispiest crust in pizzeria history,” “ultra-thin,” and “ultra-skinny.” All true.
The crisp crust is light, almost cracker-like. The ingredients are fresh and simple–such a departure from what we know as a traditional slice: one that takes two hands to manage.
Square pizzas are served on large wooden boards lined with a layer of parchment. Everything comes on paper plates, with brown paper napkins and no silverware. Twelve slices total. Just enough for two people.
Pesto, Greek, chicken curry are a few of the unexpected pizza toppings. Our favorite is the Sweet Tomato and Basil pie. Thinly-sliced, ripe, garden tomatoes, a light tomato sauce with threads of fresh basil, and just the right amount of cheese. It is astonishing how delicious something so simple can be.
The restaurant’s small yet welcoming space is spare and tidy. Order at the counter, then find a seat. Inside the restaurant, there is seating at a handful of large, wooden, family-style tables. Outside, on a narrow bit of sidewalk between the restaurant and the street, are two small metal café tables. The perfect spot to sit and watch the bustling neighborhood activity. When your pizza is ready, someone will bring it to your table.
The Corner Grille is located at 806 Pleasant Street, Worcester, MA.
Visit The Corner Grille website.