Risotto with Porcini, Peas and Prosciutto – in Pictures

By Iron Chef Leftovers

I had forgotten I intended to do this. A few months back, I picked up an amazing few fresh porcinis and fresh english peas and made a risotto (the base recipe is here). Here is my result, in pictures.

Ingredients

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Even More Over the Top Mac and Cheese

By Iron Chef Leftovers

Well, time to revisit the recipe since a number of people asked for it at a New Year’s Eve party we attended at Domanico Cellars. The original recipe is here, but this is the one I specifically made on NYE

The Software

1/2 lb of elbow macaroni

3 tablespoons unsalted butter

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Braised Pork Sugo

By Iron Chef Leftovers

One of the nice things about making pasta sauce is that it is a fairly simple process and can be used in a variety of ways. One of the things I tend to do with my tomatoes is to make a really simple sauce and freezing it so that I can […]

AB’s Quick and Easy Pasta Dough

By Iron Chef Leftovers

Homemade pasta is one of those things that is insanely easy (with the right recipe) and will impress the crap out of your guests if you make it. It also comes in handy because you can make it with a few ingredients you have at home. I have made pasta completely […]

Farfalle with Cherry Tomatoes and Goat Cheese

By Iron Chef Leftovers

Since it is tomato season and I am currently pulling more tomatoes than I can eat, I needed to do something creative with them that allows me to highlight their sweetness without completely overpowering the flavor. I also wanted something that was easy and I could pull most of the ingredients […]

Toasted Quinoa Hash

By Iron Chef Leftovers

Too bad the Mayans hadn’t actually invented this dish, they might be remembered for something other than they amazing grasp of astronomy and a faulty calendar.

I like quinoa – it is nutty, easy to cook and really healthy for you since it is a whole grain and does not […]

Farro – The Other Brown Grain

By Iron Chef Leftovers

Farro, or emmer as it is also known, is an ancient grain that is popular in Italian cooking and is starting to gain acceptance in the US because of its high nutritional value and diabetic friendly properties. I tend to use is as a substitute for rice and I love its […]

Gumbo File

By Iron Chef Leftovers

I love gumbo but it can be really hard to find one with a good balance of flavor and heat in a restaurant. Most of the ones that I have had around Seattle have been too soupy or bland, so I decided to make one recently that was basically a modification […]

Pasta all’amatriciana

By Iron Chef Leftovers

I like incredibly simple meals. One of the simplest and tastiest is pasta all’amatriciana. It has a whopping 5 ingredients – guanciale (essentially pork jowl bacon), tomatoes, pepper flakes, cheese and pasta (well, technically 6 if you count the pasta water) and takes probably 20 minutes to prepare. The recipe that […]

Pasta with Asparagus and Bacon

By Iron Chef Leftovers

Spring is, in theory, here and I wanted to make a nice, quick and relatively light dish to use up some first of the season asparagus that I had and I had a hankering for pasta, so I figured that I would do a rift off a classic peas and prosciutto […]