Holy Moly, big blank page to start my blog, intimidating for sure! We have a new afterschool class starting up in about a week filled with a bunch of my favorite repeat customers. Queen Victoria's Birthday is coming up (I know, who knew?) and it is time to have a tea with mother's and daughters cooking together. And a group of lucky moms are coming the The Festive Table to hang out on May 18th and do some meal planning, cooking and eating. I can't wait.
Things to watch for from The Festive Table are some summer camp days, but it looks like we are taking a bunch of time off this summer to plan bigger and better things next year. After school theme classes and a monthly series of meal planning classes for adults. We will also be refining the birthday parties we host as well and will have one spot per month open for special events and birthdays, so call and save your date.
My latest new favorite easy recipe:
Lemon Parmesan Risotto
2 Tbls. unsalted butter
1 Tbls. olive oil
1 onion, finely chopped (may substitute a leek)
5 1/2 cups chicken or vegetable stock
2 cups arborio or other risotto rice
3 tsp. lemon rind, finely grated
1/2 cup parmesan, finely grated
salt and pepper to taste
(feel free to throw in some peas too)
Heat a large saucepan over medium heat
Add the butter, olive oil and onion
cook 6-8 minutes until soft and golden
Place the stock in a separate saucepan
Cover and bring to a simmer
Add rice and lemon rind to onion mixture, stirring over medium heat for 2 minutes, until rice is translucent
Add the warm stock 1 cup at a time stirring constantly, until each cup is absorbed and the rice is al dente, approx. 25-30 minutes
To serve stir in the parmesan add salt and pepper to taste.
Serves about 4 as a side dish