Asparagus Risotto

It has been 3 years (since last week) that my girlfriend and I have been together. In accordance, I wanted to make her a special dinner, complete with white wine and a little bit of fun. One of the dishes I prepared (and that came out the best) was Asparagus Risotto.

During the cooking process the sauce turns into a creamy, not-too-rich-but-just-rich-enough flavor that had us coming back for more and more. I made so much of it too, that it's lasted us three whole meals.

The only change I am going to make to it next time is to eliminate the cheese since it didn't add much flavor or texture, and besides, I'm not a huge cheese fan anyway. It was delicious, though, and I encourage everyone to try this out. I've also included several substitutions if you don't have all the ingredients on hand. Enjoy!

Buttermilk Pie

Southern Buttermilk Pie, I do declare. A more surprisingly delicious pie you will not have. Soft, moist, reminds-you-of-custard/creme brulee-and-a-little-bit-of-home-even-though-you've-never-had-it-before goodness, all while instilling a sense of zomg deep within your mortal soul.

Now you're probably thinking "Buttermilk? Aint that the bitterest kind of milk there is? How's that gonna get good? Or even pie good? You tell me that!" Fine. I'll tell you. The secret is...

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Baked Fries

We all know what baked fries are. We all know they're healthier than regular fries; who needs all that extra oil, grease, and fat? But how many of us knew how simple it was to make restaurant-quality baked fries right at home?

I didn't - until yesterday.

A simple matter of knowing how to cut the potato correctly and when to add the garlic is all you need to make this delicious side dish for the whole family. But more on that after the jump. Enjoy!

Pan-Seared Turmeric Rice with Wine Sauce

The other night we made a ton of rice - not sure why exactly, but we did. That's a good thing though because day-old rice can be turned into so many wonderful dishes like fried rice or paella or what have you. The wonderful color of this dish comes from the little turmeric that was added while the flavor comes from the Edna Valley Chardonnay that was left in the fridge. Hardly any oil is used at all, and the rest of the moisture in the rice is from pure, simple water, making this a pretty healthy dish as well.

There's not as much of a need to follow the specific recipe here as this is a flavor-to-taste kind of dish. Enjoy!