I finally cooked something today on my nifty new pots. I made a wonderful meal of braised pork ribs, cut into individual pieces, flavored with fresh rosemary, sage and garlic. A side of creamy risotto with mushrooms and shrimp and a side of simple sauteed spinach with garlic in extra virgin olive oil. I used recipes featured on PBS' "Adventures With Ruth" series from Gourmet magazine fame. Fortunately, the videos are online, and I was able to find them by searching for the Gourmet magazine website. The video includes a couple of additional recipes, even one for duck, but I only used the one for the pork ribs and the risotto. Fast forward on the video to about 11:50 for the section on the pork ribs. The segment on the risotto starts at around 17:37. Right before that is a segment on making a really flavorful shrimp stock which can be used for the risotto, but I just used chicken stock and wine for the liquid, as well as cream at the end, like the video shows. It's very simple, and the risotto turns out very creamy and delicious. The pork ribs were divine! Meat falling off the bone is a good thing!
Turns out my two new pots were just the right size for these dishes. How great is that? I am thrilled with my pots! I just tried unsuccessfully to embed the video but somehow it just wouldn't load. I'm afraid I can only include the link to Enrica Rocca's Venice. Enjoy!
Finally, brethren, whatsoever things are true, whatsoever things are honest, whatsoever things are just, whatsoever things are pure, whatsoever things are lovely, whatsoever things are of good report; if there be any virtue, and if there be any praise, think on these things. ~Philippians 4:8~