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Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, April 09, 2008

What's for dinner?

I'm making mushroom risotto (sounds way more difficult than it is) and broccoli sauteed in olive oil with sliced garlic. Parmeggiano-Reggiano and a squeeze of lemon over everything just before I dig in...

What about you?

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12 Comments:

at 4:50 PM Blogger Cin Twin1 said...

One night each week we have a designated "on you own" dinner night. Tonight is that night. My hubby will usually make an omelet and I usually just snack enough to fill me up and call "dinner". Not too exciting.

 
at 5:21 PM Blogger valereee said...

Have you seen the local blog What Holt and Barbara had for dinner? Great blog. These people COOK. Every night.

 
at 6:09 PM Blogger Kelly said...

I think I'm going to try out this curry recipe from the Minimalist blog. (Even though I shouldn't, since I've got leftover stir-fry going to waste in the fridge.)

 
at 8:09 PM Anonymous Anonymous said...

we had a mediterranean salad with cukes, feta, grape tomatoes and salmon. You can't beat Andy's dressing and marinade.

 
at 9:18 PM Anonymous Anonymous said...

Fresh Halibut pan seared with a chutney I made with Jiccama, pinapple, mango, cilantro and lime juice....served with coconut rice and wilted spinach....it was so nice out we ate on the deck with a nice glass of wine. Ah summer is coming!

 
at 9:37 PM Anonymous Anonymous said...

Blooming Onion with a chutney made from Frisch's tartare sauce, Skyline chili and LaRosa's pizza. MMMMM Good!

 
at 8:13 AM Blogger Nicci King said...

Valereee: I just Googled them and saw the blog. They are indeed serious cooks/eaters... Good inspiration. Thanks.

 
at 9:21 AM Blogger Julie said...

Leftover ham and pineapple casserole, with homemade guac as an appetizer. Homey and yum.

 
at 12:26 PM Anonymous Anonymous said...

anon9:37.... you wouldn't know what a chutney was if it bit you in the a$$......

 
at 2:51 PM Anonymous Anonymous said...

I am making farfalle with a pesto alfredo...I would like to add some sauteed shrimp but am not sure how to go about that...any suggestions??

 
at 3:27 PM Blogger Cin Twin1 said...

If using raw shimp, I would go ahead and peel them and pull off the tails. Combine everything like the cooked pasta, pesto and whatever else in your skillet to heat through. Add the shrimp last because they will only take a couple of minutes. When they turn pink, they are done.

Question, I just got my first food processor! Are you making the pesto? If so, I want the recipe!

Good luck!

 
at 4:13 PM Blogger Nicci King said...

Hey, Anon 2:51,

It depends on how you want your shrimp to turn out. I like my shrimp sauteed, with a bit of a crispiness to the exterior, with a soft, almost melting center. If you like that, try sauteing them in a pan by themselves, save for a bit of oil (just one or two turns in the pan of oil is plenty - try a flavored or infused one!). About 2-3 minutes is all you need. Remove the cooked shrimp from the pan and put the rest of your ingredients in there. That way you keep all that flavorful oil. Add the shrimp back at the last second.

But if you like your shrimp soft on the inside and the outside, CinTwin's advice is great. Your dish will be delicious either way!

 
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