Tag Archives: White wine

settled in. [sweet corn risotto]

February 12th, 2014 by | comments


Now that I’m settled into my new apartment, I’m finally back in the kitchen! I was craving risotto and hadn’t made it in a while, so I decided to whip up this sweet corn risotto. My go-to recipe is Giada’s basic risotto in her Everyday Italian cookbook. The recipe is delicious as is, but made even better by adding sweet corn, asparagus or peas.

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a special day. [chicken saute w. white wine & thyme cream sauce]

September 26th, 2013 by | comments


Last weekend, I got to see my brother marry his girlfriend of seven years and love of his life, Vanya. The wedding was absolutely gorgeous and a day they will never forget. It was so nice to spend the weekend with family from Ohio that we haven’t seen in years.

This chicken dish was always a favorite of mine growing up, but for some reason, I’d never made it myself. The dish is simple to prepare, and full of flavor. The white wine cream sauce is heavenly…I tell ya, heavenly!

1271572_519796284771244_682302057_oPhoto credit: Lauren Scotti — she’s incredible!!

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facing fears. [creamy lemon risotto w. peas, asparagus & parmesan]

April 18th, 2013 by | comments


Up until now, I’ve been too scared to make risotto (silly, I know). I assumed my attempt would result in a mushy disaster, even though I’ve watched my mom cook the rice over a dozen times.

But good news, it turned out just right! The risotto was al dente, creamy and full of flavor, with a slight tang from the lemon zest. I made enough to feed me for an entire week, so whoever wants to come over for dinner, please do!

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heaven on a plate. [chicken breast valdostana w. braised lentils]

September 12th, 2011 by | comments

I’m pretty convinced that adding prosciutto (and/or truffle oil) to a dish guarantees that it will be spectacular. That was definitely the case for this recipe (no truffle oil involved this time though). Prosciutto-wrapped chicken breast topped with Fontina cheese, crushed tomatoes, Parmigiano-Reggiano cheese in a white wine tomato cream sauce.

Are you still with me? I can continue describing the braised lentils served alongside the chicken, but I don’t want to make you drool too much.

I went home again this weekend and made my mom and brother, Matt, this meal for dinner. I honestly don’t think I’ve ever seen Matt eat a meal that fast–and that’s saying a lot. We all gave this dish four forks…plus a few more.

Kristy, I think Miss A and Mr. N would give it four forks as well. :)

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finger lickin’ good. [sautéed chicken breasts w. mustard, brandy & white wine cream sauce]

March 18th, 2011 by | comments

I visited home last weekend to see my family and beloved pup, Chloe. My dad was leaving on a business trip the next morning, so I was glad I got to see him before he left. He half jokingly asked if I was going to make dinner that night, and since I wasn’t doing anything productive, I agreed to his request. I found this recipe for sautéed chicken breasts with a mustard, brandy and white wine cream sauce on the Epicurious website.

The cream sauce was absolutely fantastic. I frequented the stove top a few times too many just to spoon more over my chicken. The subtle woody taste of the brandy with the accent of sweet white wine were a delicious backdrop to the prominent flavor of Dijon mustard. I was extremely tempted to lick my plate clean of the excess sauce.

On that note, I highly recommend making this dish–it’s one of my favorite recipes I’ve made in a while.

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