I was more than up for the task since I love pickled shrimp, and since Ben and I have been friends for more than 40 years.. Ben and I first met when he and Karen and I all worked in the kitchen of La Residence in Chapel Hill in the early '80s.
Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.
Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds.Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.Spoon the risotto into bowls.
Garnish with sliced beets and poppy seeds and serve..This pairs well with a sparkling rosé..
Originally appeared: October 2009.(Keep screen awake).
Kalimotxo Aioli.It begins with a pool of nominees, many of whom are suggested by Best New Chef alumni, scouted on previous trips, vouched for by Food & Wine editors and trusted friends, or from an open call to the industry.
Then the vetting for eligibility begins: Nominees must have full creative control of the menu — but only for five or fewer years (the threshold for being considered "new").With these filters in place, the list shrinks considerably.
Then editors fan out, and they eat — often five or six meals a day..The sheer enormity of the task tends to force perspective.
(Editor: Top Pads)