A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Monday, February 1, 2010

Arborio Rice and Escarole Soup....A Family Affair

In between eating lunch and dinner out for Restaurant week, I found a couple of hours this afternoon to replicate a soup I had made in last week's class. Seeing as how my mom suggested I put the recipe (not just the picture) online, and my sister actually helped me make it, this soup truly is a family affair!

1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tbsp butter
1 cup escarole
1/4 cup arborio rice
3 cups chicken stock
juice of half a lemon
salt and pepper

Start by making a mirepoix (the French for a combination of celery, onion, and carrots).

Next, add the butter and stir, allowing the fat to coat the vegetables. Cover and let the vegetables sweat for around 8 minutes.

Next, add the chicken stock and a pinch of salt, and bring to a boil. Stir in the rice, cover the pot, and allow the mixture to cook until the rice is al dente.

Below is my handy sister-assistant, mixing the mirepoix!

Just before serving, stir in the escarole and lemon juice. Season more if needed.


Lemon Juice

Serve and enjoy!


  1. Thanks for letting me be your assistant! The soup was sooo yummy and easy to make!

  2. The soup looks heart warming & beautiful. You can easily see the freshness of the ingredients in the vivid colors.