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Most of us grew up eating grilled cheese sandwiches made with American cheese or Velveeta. As children we loved them and begged our moms for more. But as we grew up and our palates evolved, the cheeses weren’t as good as we remembered. We craved something more, but often weren’t sure what that was.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Soup’s On! hosted by Lauren Keating of Healthy Delicious. (http://healthy-delicious.com) You’ll love all the soup, salad and bread recipes that will be perfect all winter long! Make sure you check out the links below my recipe.
My mom was not a baker. She was really good at a lot of things but did not like making our holiday pies, birthday cakes, and baked goods for school fund raisers. When I was ten I made my first cake (from a box) all by myself and was incredibly proud. Within a couple of years I was making everything from scratch like my grandmother had taught me. And by the time I was a teenager I was pretty fearless in the kitchen, merrily experimenting with any recipe that looked interesting. My mother happily turned over the baking to me, relieved not to have that responsibility anymore.
I love risotto. Rich, creamy, and absolutely luscious when made correctly. But all too often at restaurants it arrives at the table moist and quickly becomes glue as it cools. Then I’m left to slug my way through the rest of the bowl, wishing I could slip in the back and use the microwave to reheat my dish!