My co-worker Selena suggested we prepare a soul food meal together, and I thought that was a wonderful idea. I was curious to try it and what better way than together with someone who grew up with soul food?! This … Continue reading Soul Food, Part 1: Dirty Rice
A few months ago I had a wonderful appetizer at Ron Gastro Bar in Amsterdam: a salad of chicken gizzards confit, celeriac, celery, and cream of foie gras. It also had crispy chicken skin and freshly shaved truffle, but what … Continue reading Chicken Gizzards Sous-Vide with Celeriac and Cream of Foie Gras
When I saw that John had shared the recipe for one of his family’s crown jewels, the Bartolini family risotto, I knew immediately I was going to prepare it. Even though one of its main components is chicken gizzards, an ingredient I’ve never cooked with before. But I trust the culinary wisdom of John and his Zia (aunt), and it was no surprise that this risotto turned out great. First, because John’s recipes are always top notch, and second, because the idea to parcook the chicken gizzards and prepare the stock for the risotto at the same time makes a lot of culinary sense. The combination of mushrooms and chicken gizzards in the risotto works really well. We liked both the flavor as well as the texture.