Word: risottos
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...cooking, which draws foodies from across Britain, is deceptively simple, starting with appetizers like langoustine salad and partan bree (crab soup), both made from meltingly sweet local shellfish. Entrées include flash-sautéed Skye scallops, citrus-roast halibut and Highland lamb served with pearl-barley risotto. Cranachan, a mixture of oatmeal, cream, honey and whisky, is a classic dessert. The influence of the Gulf Stream makes Skye fertile ground for soft fruits, so local raspberries accompany the cranachan, while sharp, green gooseberries are puréed and mixed with cream to make a traditional "fool." Spear sums...
...foie gras that explode in the mouth under the gentlest pressure of teeth. The gnocchi2 are feather-light, without any of the gumminess that often weighs them down under less skillful hands. This is a decadent dish—layers of flavor unfold with each bite. The Oxtail Risotto ($16) is nearly as good, enriched with unctuous marrow and sprinkled with black truffles. It was perfectly al dente, each grain of rice still resistant in the center, although perhaps a little too much so for American tastes accustomed to overcooked pasta. The Crispy Sweetbreads ($15) were the only misstep from...
...session, they learned grilling, during another braising, then on to deep frying, and so forth. Next the students, outfitted in full chef's attire, moved into the kitchen and in teams of three created a specific menu for the evening. Dishes Owen prepared included grilled salmon, fried squid and risotto. "Despite all the complicated dishes I cooked, I enjoyed learning how to make the perfect tortilla probably more than anything else," Owen says...
...solid grounding in food preparation. He cooks for friends and family, does some catering on the side and has contemplated switching to a career in culinary arts. He learned how to prepare such meals as grilled shrimp with tomato and basil coulis, veal scallopini with asparagus and herb risotto and pork medallions. "This was the kind of experience that you could just immerse yourself in totally," Branch says...
...being thought of as Newton filling, figs are popular again. Sales to restaurants and grocery stores are rising rapidly, according to the California Fig Advisory Board. Chefs love figs, which are in peak season right now, because they work equally well in sweet and savory dishes, including salad, risotto and ice cream. There are hundreds of varieties, ranging from purple-black to almost white. When buying figs, look for plump ones that feel heavy in the hand, tender but not mushy. They're very perishable and should be used soon after you get them home, but they can last...