These are a few of my favourite things

Lobster  prepped and ready to go!

Is it possible to have too much of a good thing?  Well quite possibly.  However when your very favourite things to eat are expensive and seasonal, they tend to be treats you save for special occasions like birthdays, anniversaries, or pay-day the month after you did a crazy amount of overtime.

My favourite decadent things to eat are lobster and truffles.  Pretty obvious choices right? Basically if something has either of these ingredients in it, I’m going to want to try it.  Many people think that caviar or oysters are the ultimate in sophistication, and don’t get me wrong – I certainly wouldn’t turn away from a caviar-topped blini or oysters on the half shell. But for me, the best special occasion dinner would include either lobster or truffles.

Risotto is another favourite dish of mine, something we actually make most weeks.  I love that risotto is something you can put almost anything in, depending on what’s in season or even what you have in your fridge.  I have had lobster risotto before, and risotto with truffle is something I enjoyed last autumn on our trip to the Piedmont region of Italy.  Both are delicious and decadent, and excellent ways to showcase these special ingredients.

Last winter I came across a recipe for truffled lobster risotto and wondered if maybe it would be overkill.  If I’ve learned anything about cooking with things like truffles, it’s that you don’t want to mess around too much with them. After much debate, we decided to give the risotto a try, and it’s fair to say that we were more than pleasantly surprised. Somehow both of these show-stopping ingredients shone through and complemented each other beautifully.  To be honest, I was kind of impressed that we had turned out something this gourmet from our tiny kitchen!  I was also pleased at how economical a recipe it was, considering it used expensive ingredients – the lobster tails go quite far (you also use the shells in the stock) and truffle oil is used very sparingly.

If you’re looking for an excuse to celebrate with a delicious dinner, and lobster and truffle are some of your favourite things, then this is the recipe for you!

Truffled Lobster Risotto – Serves 4

From Bon Appetit, January 1998


  • 2 8-ounce uncooked lobster tails
  • 3 1/2 cups canned low-salt chicken broth
  • 3 tablespoons white or black truffle oil
  • 3/4 cup chopped peeled carrots
  • 1/4 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup brandy
  • 1/3 cup whipping cream
  • 1/3 cup chopped fresh chives


  1. Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.
  2. Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.
  3. Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes.
  4. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes.
  5. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

Tried and true


Cooking means different things to different people.  For some, it is feeding their family.  For others, it is a hobby.  For many, it is a chore.

Cooking is what I do to relax, for fun, and to entertain myself at the end of a day. There is nothing I like more than reading food magazines and planning dinner parties, scanning favourite recipe websites for new things to try, flipping through cookbooks and dreaming of canapé receptions. But in recent months that has all changed drastically. I have…a new job.

Don’t get me wrong. I love my new job. And we still eat. We cook dinner nearly every day, and I still cook a few times a week, especially on the weekends. It’s the time that has been lacking lately, but not my love of cooking.  Some days I am just too tired to even think about being creative when it comes to dinner.

One of my favourite Saturday morning activities is sifting through an enormous pile of recipe clippings and choosing two or three new dishes to try over the week.  But some Saturdays I am scribbling down a quick menu from “the repertoire”. You know the repertoire. We all have one. The things we can cook quickly with little fuss, common ingredients, and not much thinking.

So many of us face this dilemma regularly – what do I cook for dinner tonight?  When the pressures of life don’t give you a lot of time to think about this question, we turn to quick and easy meals that are etched into our brains.  I’m sure you have a recipe or two that you can make from memory, using mostly store cupboard ingredients and not a lot of thought or effort required.  Growing up my Dad used to refer to these meals as “Default Dinners”.  In those days, our family default dinners involved things ready-made in the freezer combined with instant foods in the cupboard (can you say frozen breaded veal cutlets and instant scalloped potatoes?).  But over the past few months, I have discovered that quite a few of my own default dinners can be quick and easy, but still home-made and wholesome.

I am very lucky to have a husband that loves to cook and enjoys following a recipe, so even on the nights that I’m too tired to cook we eat well. As I thought more about it I decided that just because it comes from the repertoire, doesn’t mean it isn’t delicious and worth sharing with others.  So for the next few posts, I will be sharing recipes from our super collection of Default Dinners!

Today’s default dinner is a favourite of ours, because there are very few fresh ingredients, and the result is a rich and creamy fish risotto that can be put together from start to finish in about 30 minutes.  I buy smoked haddock from our fish monger and cut and freeze it into portions just perfect for this dish.  Dill is another great ingredient that can be frozen easily – a quick chop of frozen sprigs of dill added to any dish, and you’ll probably never know that this herb wasn’t fresh from the greengrocer. Butter, onions, garlic, rice, and parmesan are all store cupboard ingredients, and chicken stock cubes are a great substitute when fresh stock isn’t an option.  Throw together a quick green salad on the side, and you’re zero to dinner in about 30 minutes!

Smoked Haddock and Dill Risotto

(adapted from, Serves 4


50 g butter

Onion, finely diced

Garlic, 1-2 cloves chopped

300 g risotto rice

100 ml white wine (cooking sherry is a good substitute)

1.2 litres chicken stock, hot (from a cube is fine)

200 g smoked haddock, skinned and boned and finely sliced

2 tbsp chopped dill

2 tbsp chopped parsley (or double the dill if you don’t have both)

50 g grated parmesan

4 tbsp crème fraiche

  1. Melt the butter in a wide shallow pan and gently cook the onion until soft.  Add the garlic and cook for 2 minutes.  Add the risotto rice and cook for 2 minutes, coating the rice in the onion and butter.  Stir in the wine and cook until nearly evaporated.  Add the hot stock a ladle at a time, stirring continuously and keeping the heat high enough for the rice to gently simmer while adding the stock.  Keep adding the stock bit by bit until the rice is cooked but still has a slight bite and a creamy consistency.  This should take around 15-20 minutes.
  2. Stir in the smoked haddock, dill, parsley and parmesan.  Leave to stand for 3 minutes – the heat of the risotto will cook the haddock.  Serve in warm bowls with a dollop of crème fraiche and a spring of dill.