Browsing Tag

Seasonal

Pumpkin Sage Alfredo Pappardelle with Brown Butter

Dinner, Pasta

Pumpkin Sage Alfredo Pappardelle with Brown Butter | www.acozykitchen.com

This pasta is special-event worthy. Here are some scenarios when it’s perfect:

1. You’re feeling sort of under the weather but chicken soup sounds boring.

2. You got a parking ticket but forgot about it but the DMV just sent you a very kind (not really) reminder in the mail.

3. You want a hug but your boyfriend is at work and asking for a hug from a stranger is weird and your dog is being oddly unaffectionate today.

4. YOU’RE HANGRY!

I made this bowl of pasta, and ate this bowl of pasta because of every reason listed above. It’s this season in pasta form. It’s a little decadent and rich but oddly not overwhelmingly so.

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Yellow Pepper Soup with Chervil Oil

Dinner, Soups

Yellow Pepper Soup with Chervil Oil // www.acozykitchen.com

I really hate myself for saying this but…I’m excited for fall. I am. I so am. UGH. It’s not even September and tomorrow I’m posting a recipe that has watermelon in it, BUT you know…I’m excited for sweaters and scarves and making out under falling autumn leaves. That sounds so fun (and cheesy!) to me. This is also coming from the person who just last week got super angry when Halloween Stuff was spotted in the new Sur La Table catalog. I’m a complicated person. I go back in forth. I’m indecisive. But right now, right this second, I’m super excited to look cute in fall.

Even though deep inside my brain I can’t wait for cooler weather, I promise you will not see pumpkin on this blog until late September. I’m making a deal with myself. No pumpkin until Fall, man. It’s pepper season. I’m talking hatch chiles, pasilla chiles and of course, the plain ol’ red and yellow peppers too.

Look at this color soup! I love it. And chervil! What the heck is a chervil?! Chervil is a fancy-ass French parsley. It’s hella dainty and frilly. It’s very crochet-like, right?

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Asparagus and Goat Cheese Risotto

Dinner

Etsy: Asparagus and Goat Cheese Risotto

The first time I made risotto, I cried. And not like, oh cute-teary-Demi-Moore-cry, but more like a ugly-face-contorted-Carrie-from-Homeland-cry. It was Christmas and the house was filled. I thought it would be a genius idea to make every single dish for Christmas dinner, from scratch, and all by myself. Everything was going great, totally fine, I mean I was frantic and super busy but I was on my way to Martha Stewart hostess-type success, but then…risotto.

Since it was my first time attempting this dish (and I was 16 years old), I had no idea what was involved. I was way over my head. I started the process of toasting the rice, adding the broth, etc. I’m pretty sure I got distracted by various other things and came back to the pot only to be met with a gummy, dried up, disgusting mess. I was heartbroken. Tears fell. An Adrianna-melt-down occurred. There was lots of, “Oh we don’t even like risotto,” that was said over and over to me.

It took me years to give it another go, but when I finally nailed down the process I felt like a damn professional chef, no lie. Nowadays I really, really love making risotto–it’s actually not stressful at all but it took me a while to get to this place of risotto-calm. I found a few fun facts and tips to help along the way, and I’m sharing them–along with the recipe itself–over on Etsy.

Etsy: Asparagus and Goat Cheese Risotto