Delaware Girl Eats

Orzo Risotto with Asparagus and Shrimp #SundaySupper

Asparagus and shrimp risotto made with orzo instead of rice yields a super-quick main course bursting with spring flavors Just as the weather is finally warming up, local asparagus is starting to come into farmers markets and supermarket shelves. The sight of their bright green spears makes everyone’s heart sing at the end of a long winter of root vegetables, homey casseroles and comfort food. Heaving a deep sigh of relief to at last escape winter’s clutches, waste no time in celebrating this versatile spring vegetable whether in a breakfast frittata, a tempting quiche or a tasty dinner main course.... Read more →

Call Cabbage Rolls by Any Name - They Remain Great Comfort Food

Cabbage rolls in the making and the finished casserole in its sauce. Cooking them in a heavy duty Anolon sauté pan helped prevent sticking or scorching Halupki, galumpki, toltott kaposzta… These are all Eastern European names for cabbage rolls – a comfort food each country, whether Russia, the Ukraine, Poland or Hungary, fiercely claim to be uniquely theirs. While the Hungarians do have a large claim, their dish doesn’t vary markedly from other preparations aside from the addition of the occasional mushrooms. Stuffed cabbage at its heart is made using the same basic method everywhere and each version offers similar... Read more →

Pickled Beet Salad with Arugula and Feta for Easter

Pickled beets and arugula salad topped with feta Beets are one of those foods most people either love or hate, their pungent, earthy flavor being an acquired taste to some when raw. But pickled or roasted as the Eastern Europeans do and paired with flavorful ingredients they can dazzle taste buds. Personally I love them, particularly the way my Hungarian grandmother prepared them. Her specialty was pickling beets with eggs every year for Easter celebrations and that special combination most certainly remains a taste of childhood. Although she most likely retrieved mature beets from her root cellar and pickled them... Read more →