I was struck by an article in The Washington Post from a few years back about a Cuban-American family making dulce de leche in a pressure cooker; well not so much the story of the can of condensed milk being forgotten, causing the can and the cooker to blow up over the kitchen, but the risotto recipe attached. It really had nothing to do with the story at all except the method in which it was cooked, being of course pressure cooked. Unfortunately, I have very limited cabinet space and the thought of taking up precious space with a pressure cooker when my pantry consists of a small waist high book shelf and a chest of drawers to hold all my staples and spices seems unjustifiable. But I digress.

(more…)

My biological clock seems to have exploded. Lately, my mind has been stuck on babies, babies and more babies. Rolly-polly thighs and dimply cheeks full of toothless smiles. Sleepy eyes and heavy heads cuddling on your shoulder. But no children for me, at least not yet. Instead I must fill my time with cooking and baking, sauteeing and whisking, braising and sifting. And most of all, going on a vegetable exploration so that when there are mini me’s pattering around the house they won’t be vegetable shy.

My first real exposure to leeks was watching one of my favorites, Ina Garten, cooking soup. She sauteed them to perfection, I mean serious leek perfection. But I was still apprehensive. After much debate I talked myself into trying leeks. My inner struggle went like this: “Leeks are a form of onions, and well, I do like onions. Plus most things braised end up soft and tender. I can always throw some pasta in as a back up….hmmm. Well, why not? “So there you have it. I convinced myself to try leeks, and  thankfully there was not too much arm twisting involved.

(more…)