recipe

Cabrales – why it’s good to get the blues

Posted on by Pat and David
We saw many more cows than sheep or even goats as we drove the twisting mountain roads through the Picos de Europa mountain range last spring. Although the Principality of Asturias is the oldest of Iberia’s former kingdoms, the steep green mountains looked more like Switzerland than Spain. Cows may have predominated, but milk from all three dairy animals goes into Cabrales, possibly the most pungent blue cheese in Europe. When we stopped for lunch in Las Arenas de Cabrales, we made sure we got the blues. The cheese is made by shepherds in the nearby hills, but Las Arenas (pop 797) is the market town. In Sidrería Calluenger (tel: 985-646-441), a hard-cider bar on Plaza Castaneu, we enjoyed a sumptuous lunch of stuffed red...Read More

Making grilled asparagus risotto

Posted on by David
[caption id="attachment_327" align="alignright" width="300" caption="Grilled asparagus risotto"][/caption] Before we bought a pressure cooker, asparagus risotto was one of the few risottos we would bother to make because it’s smoky, luscious, and deeply satisfying. It also pairs nicely with a crisp white wine like a Vermentino from Sardinia. It had become one of our go-to quick dishes, in part because every time we light up the backyard grill, we grill some asparagus, making sure we have enough for dinner and enough left over to chop into salads and to make grilled asparagus risotto. This 2-serving recipe evolved rather radically from the version of non-roasted, non-pressure-cooked asparagus risotto made by Fanny Singer that we found in a 2003 issue of Food & Wine. Cooking time is about...Read More