Had a fun (and full!) class tonight at Different Drummer’s Kitchen in Northampton (yeah, the locals call it NoHo. Gee, is there another NoHo somewhere…?). It was a lively class, so lively that when I was showing how to make a traditional risotto (as the foundation of my world-famous lemon risotto cakes), I got some comments that another instructor had just made a risotto that needed no stirring (unlike mine) and was easily made in the oven. No muss. No fuss. No stirring. Ziiiiiiiiiing! That’s when I mentioned that another friend was telling me about making risotto in a rice cooker. Also no muss. No fuss. And no stirring. So I gave everyone some samples of the almost-finished risotto, before I formed the cakes. In all modesty (watch for my Snoopy dance shortly), they liked mine, because it had the classic risotto taste and texture.
And while the whole menu was good, everyone was pleased with the flank steak. Other than fajitas, people don’t always do a lot with flank steak. It’s not as crazy-expensive as beef tenderloin. Of course, it’s also nowhere near as tender. But it’s flavorful, especially with the marinade. And it takes less than 10 minutes to throw together the marinade. Then, let the steak marinate for two-eight hours, throw it on the grill (or pan-fry it, or even broil it). In less than ten minutes, it’s cooked.
Does it get any easier?
