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Mushroom & Spinach Risotto
Risotto used to be one of my go-to meals after work, but for some reason it fell off my radar for a while. Well, it’s back in full force and has made a strong resurgence in my life. I know risotto can seem intimidating, but honestly, if you are patient, it makes a wonderful fall meal. A few notes: 1. BE PATIENT: risotto takes time, and if you add stock too fast, it will get sticky and gross. Add stock one ladle at a time, and make sure to wait as long as possible before the next ladle. The first few will take a while to absorb, but as you…
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Lateralization and Face Perception
So excited! For the first time ever today, I had a first author publication come out in the Journal of Neuroscience. It’s pretty special to see your work be published for the world to see, especially when you’ve dedicated a lot of time and energy towards its completion. I’m happy to email anyone a PDF if you can’t access it directly from the journal.
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Asparagus Emmentaler Tart
Last week, while perusing twitter for new recipes, I came across a recipe for a goat cheese, bacon, and asparagus tart. I absolutely loved the idea of using asparagus in a tart recipe. Since I don’t eat bacon (yuck), I thought it might be fun to create a version with asparagus and substitute the goat cheese with a different, saltier cheese. I choose Emmentaler- a hard, swiss, lightly salty cheese that melts well when heated. This tart would make a great party appetizer and was really delicious and easy to make! Ingredients: 1 C shredded emmanteler 1/2 T olive oil 1 puff pastry sheet (8.5 x 11 inch) 30 spears…
