Speaking
of cheese, new ways to grate are popping up all the time. The boxy,
cumbersome, A-shaped graters are no longer your only option. For dinner
parties, there is the sleek, rubber-handled grater for grating cheese
onto individual plates, or the handled-grater with a stainless-steel
drum, for virtually effortless grating.
The latest innovation is the microplane grater, which you might
mistake for a metal filing tool from a carpenter's bench. A process
called photo-etching is responsible for its super-sharp, super-fine
holes. The holes on this grater are chemically dissolved rather
than punched out, thus creating a sharper, finer edge.
If
you love delicious, creamy Risotto, but don't want to spend hours
laboring over a pan of Arborio short-grain rice, then try this "prepare-ahead"
tip: Cook
the risotto up to the last half hour, reserving the last bit of
liquid. Transfer the rice onto a cookie sheet with sides, coated
with DuPont SilverStone® non-stick. Cover and refrigerate. When
it's time to serve, return the rice to a pan coated with DuPont
SilverStone® non-stick, add the liquid and finish it off. Also
consider baking the risotto. Using a basic risotto recipe, sauté
only long enough for the butter and onion to cook (about 3 minutes).
Add all of the broth at once and bring to a boil. Transfer to a
covered casserole and bake at 350° for 30 minutes or until all
of the liquid is absorbed.
In
winter months, there's nothing more delicious than fruit topped
with a simple but tasty syrup. Imagine pears, bananas, or
oranges piqued by a sweet liquid infused with cinnamon and
basil. It's so easy.
Another
way to beat the cold-weather doldrums is to incorporate edible
flowers on salads, main courses, and desserts. Pansies are
usually available in the winter and make an ideal garnish
for cakes and chocolate desserts.
HOW
TO MAKE SYRUP
1
1/2 cups water
3
tablespoons sugar
1/3
cup of finely shredded basil leaves
1 cinnamon
stick
1
tablespoon fresh lemon juice
Simply
combine water and sugar in a small saucepan coated with DuPont
SilverStone® non-stick. Add basil and cinnamon Simmer
over low heat for about 10 minutes until heated through and
syrupy. Cool to room temperature, stir in lemon juice, pour
over fruit and serve.
(Fresh
basil is now available all year round in gourmet supermarkets.)
Speaking
of cheese, new ways to grate are popping up all the time. The boxy,
cumbersome, A-shaped graters are no longer your only option. For dinner
parties, there is the sleek, rubber-handled grater for grating cheese
onto individual plates, or the handled-grater with a stainless-steel
drum, for virtually effortless grating.
If
you love delicious, creamy Risotto, but don't want to spend hours
laboring over a pan of Arborio short-grain rice, then try this "prepare-ahead"
tip: Cook
the risotto up to the last half hour, reserving the last bit of
liquid. Transfer the rice onto a cookie sheet with sides, coated
with DuPont SilverStone® non-stick. Cover and refrigerate. When
it's time to serve, return the rice to a pan coated with DuPont
SilverStone® non-stick, add the liquid and finish it off. Also
consider baking the risotto. Using a basic risotto recipe, sauté
only long enough for the butter and onion to cook (about 3 minutes).
Add all of the broth at once and bring to a boil. Transfer to a
covered casserole and bake at 350° for 30 minutes or until all
of the liquid is absorbed. 
In
winter months, there's nothing more delicious than fruit topped
with a simple but tasty syrup. Imagine pears, bananas, or
oranges piqued by a sweet liquid infused with cinnamon and
basil. It's so easy.
HOW
TO MAKE SYRUP