EpiCurious Generations

Left over risotto makes a very good stuffed arancini I often make an extra large quantity of risotto (it doesn't matter which kind) so that I can make some arancini with the leftovers.  It then becomes an amazing blend of flavors and textures.  The crispness of the outer shell accentuates the creaminess of the risotto and the melted mozzarella core.  Served with a light tomato concassé (chopped tomatoes with onion and garlic) and some good quality olive oil, this makes a great, easy leftover meal.

Thick and creamy with lots of potato flavor This is kind of a take 2 of the Gratin Dauphinois.  Basically, the ingredients are very similar, it is just a different presentation and cooking technique.  This is really not complicated but because of the ingredients, makes a really out of the ordinary dish.  

Lots of flavor! This is probably my favorite salad.  It has so many great things in it and is a good combination of salty, sweet and acid flavor (like most Thai dishes).  I had something similar with Kat at one of our favorite lunch places and we both loved it.  

Gratin Dauphinois or Scalloped Potatoes with Caramelized Onion This is a classic and can be served with any type of meat but my favorite is with glazed ham.  This is a really easy recipe to make ahead of time and it can be cooked just before serving.  The key is to precook the potatoes in the milk/cream to ensure that they are cooked evenly and properly.