It’s been a few weeks since we posted a complete menu for our “fancy” meal of the week, so we thought that now was a pretty good time. For this Sunday, we’ll be putting together some of our favorites:
- Porcini Risotto
- Honey-glazed carrots
- Side salad (type TBD)
- Bread of some sort
If you’re observant, you’ll notice that there is no dessert on the menu. Instead, we are putting together a dessert on Monday for Mardi Gras. We’ll probably post the Mardi Gras dessert first, then work our way back to the risotto. Watch for ’em.
Q: So how did it go? A: Very well, we’ve been making risotto for years so it’s become a no-brainer, and honey-glazed carrots sound and taste fancy, but are no more trouble than plain carrots. Salad was simply a mixed lettuce with a raspberry vinaigrette dressing and for the bread we had a cheese focaccia made from that morning’s bread dough. Everything came out great.
Q: Timing? A: As we said above, the dough was already made, so we didn’t have to worry about that too much. About an hour before we ate, we spread it out on a piece of parchment paper, drizzled it with a bit of olive oil, and grated some cheese on top. Then we cleaned sliced the carrots and placed them in a small skillet with butter and let them sit. Around 45 minutes before dinner, it was start the risotto. With 30 minutes to go, we preheated the oven for the focaccia, then at 15 to D-time the focaccia went in, we started the carrots, and added the finishing touches to the risotto. After about 10 minutes, we added the honey to the carrots, and everything finished up right on time.