June 30, 2011


This recipe has no tomatoes, and adds just a hint of saffron and a bay leaf for flavor.


one cup carnaroli rice
olive oil
1/3 cup diced red onion
1/3 cup diced carrot
1/3 cup diced celery
salt and pepper
one pint veal stock (diluted 1:1 with water to make a quart total)
1/3 pound italian sausage
bay leaf
tiny pinchlet of saffron
1/2 cup grated parmigiano reggiano
one tablespoon butter
one tablespoon chopped flat parsley
tumi del trifulin to grate on top
dry white wine

Sautee the vegetables with fresh-ground black pepper, and then add the sausage (out of the casing).

Sautee until the sausage is cooked, breaking it up well with your spoon.

Add the rice and sautee for a few minutes, coating the grains well with oil/fat, until it smells toasty.

Deglaze with a small splash of pisco and a large splash of wine, add the teeny pinchlet of saffron and the bay leaf, turn heat up, and reduce until alcohol is gone.

Cook in the usual way, ladling in hot stock and stirring gently, until the rice grains are still crunchy in the very center. Then turn off heat, remove the bay leaf, add one final ladle of stock to loosen, and stir in the parmigiano, butter, and parsley. Cover and allow to rest for a few minutes.

Plate and grate!!!!!!!!!!!

Barolo Risotto

June 27, 2011

This may be the most delicious risotto I’ve ever hadde in my entire fucken life! The trick is that the sugars from the onions, carrots, and celery balances out the acid and bitterness from the wine.


olive oil
two cups carnaroli rice
3/4 cup diced red onion
3/8 cup diced carrot
3/8 cup diced celery
salt and pepper
splash bourbon
one and 1/4 cup barolo wine (or other high-quality full-bodied red wine)
three tablespoons diced prosciutto
one quart chicken stock, diluted 1:1 with water to make two quarts total
one cup grated parmigiano reggiano
two tablespoons butter
hard truffle cheese for grating on top
chopped flat-leaf parsley

Sautee onions, carrots, and celery with fresh-ground black pepper on low until very soft, but keep temperature low enough so they don’t brown.

Add the prosciutto and continue to sautee until the fat renders, again making sure not to brown.

Add the rice, stir very well to coat all the grains with oil, and toast for a few minutes, until it smells like toasted rice.

Deglaze with splash of bourbon and the wine, turn up heat, stir well, and reduce until all the alcohol burns off.

Turn heat back down to proper risotto cooking temperature and cook in the usual way, ladling in simmering broth and stirring until still crunchy in the very middle. Turn heat off, add the grated parmigiano and butter, and stir well to incorporate fully. Allow to rest while covered for a few minutes, and then add one more ladle of hot broth to loosen it up.

Plate it with some parsley and grated truffle cheese on top. The hard truffle cheese we have been loving lately is called Tuma del Trifulin.

This week I wasn’t feeling too well, so PhysioWife did all the cooking!


one pound garganelli
half pound ricotta cheese
parmigiano reggiano for grating on top
large can crushed san marzano tomatoes
half cup diced onion
quarter cup diced shallot
dry white wine
salt and pepper
olive oil

Sautee onions and shallots with fresh-ground black pepper until translucent and starting to caramelize.

Deglaze with splash of pisco and about a half cup of dry white wine.

Add the tomatoes and simmer on low with cover on for at least one hour, salting to taste.

Boil the garganelli in salty water until it is molto al dente, drain and add back to the sauce (with between one half and one cup of the pasta water), and finish on low heat for a minute or two. Then turn the heat off and plop the ricotta in.

Mix well to incorporate the ricotta.

Plate and grate! EAT!!!!!

Thank Fucken Godde…

June 25, 2011

for pepto bismol!

So glad that our fine state has passed a bill to allow gay marriage! Civil rights for everyone!


June 24, 2011

Explanation Needed

June 24, 2011


Can someone please explain to me how this “failing to support the commander in chief in a time of war” is not “treason”? Cause that’s what we were told over and over and over and over for fucken years, right?


June 22, 2011

If you’re not getting triaged, you’re not submitting enough grants. Getting triaged is like striking out swinging; every cycle you don’t submit a grant, you’re striking out looking. Take your fucken cuts!