Spinach Gnudi with Parmesan Sauce and Sautéed Mushrooms

Gnudi are delicious fluffy, pillowy-light pasta dumplings.

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Brussels Sprouts Risotto by Ottolenghi

To our pleasant surprise, our son announced a couple of weeks ago that he wanted to cook dinner for all of us.

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Scotch Quail Eggs with Bois Boudran Dipping Sauce by Galton Blackiston

For Chantal’s birthday party, I made some Scotch eggs with a delicious herby dipping sauce. This is the meaty version, I will post the veggie one later this week.

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Green Risotto with Mushrooms

I chose his recipe by J. Kenji López-Alt I found on Serious Eats as it had an interesting take on how to cook risotto: it adds the stock in 2 batches instead of a ladle at the time.  Continue reading “Green Risotto with Mushrooms”