“My food is simple, nutritious (sometimes decadent!) and delicious. I believe food is our first medicine; it is the foundation for healthy living and well-being. The food I cook is the kind of food you should eat everyday.”
Michele Licata
What others are saying about Michele...
“The way she cooks our food low-fat and things like that, it’s like putting high octane fuel in my system, and it doesn’t hurt that it tastes good, either. Almost like Mom used to make.”
Qadry Ismail, professional football player
“Smells terrific, tastes even better.”
Tim McNiff, sports reporter, KARE-TV, Minneapolis-St. Paul, MN
“Thank you for joining us again. Just so you know, I shared the recipes with my New England Audience so your reach is going all over the United States. You were perfect with just the right recipes!”
Arnie Arneson FM107 Radio
“The warmth of the meal came through in its presentation and flavor of the food and the chef. Michele shared her wealth of knowledge of not only food but an entire philosophy of life”
Dr. Michael Hemple
“I’ve just experienced a wonderful taste sensation!”
Carla Johnson
“The key lime tofu dessert was excellent! Just wonderful! I didn’t get a sugar high from it; it tasted so clean, really healthy. That one is definitely a winner. Excellent, excellent!”
Gaylene
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Free Risotto Recipe!
March In Minnesota?
It's cold, we still have alot of winter left and many of us are taking 'staycations' instead
of lying on that beach somewhere like we really want! And to make matters even more
challenging, we are trying to spend less and still have a life. How many of you are bored
enough already?? I know I am! It's time to have some fun, get out and do something with
friends and family and learn something new.
A couple of ideas for you-one is-come to a cooking class! They are fun, you learn something new, get new recipes to try at home. The other idea is, have a cooking party in your own home. I will come to your home and cook for you and your friends, you get great food, learn new cooking techniques and have any cusine that you want. It's fun, intimate and great for special events like bachlorette patries, showers, birthdays and
anniversaies.
It's not too early to book your late spring/summer parties and events-weddings,
graduations,family reunions, corporate picnics and parties. You pick the cusine and budget and I will do the rest-plan your menu, serve the event, set-up and clean-up so all you have to do is enjoy your guests. Call or email 612-822-9820 or olivesandpearls@msn.com for a free consultation.
I have a multitude of classes filled with yummy, sometimes decadent and lighter foods.Please keep in mind that I am teaching at several different venues, so note the location of the class you want to take. Starting in April, I will be teaching at Lakewinds Co-op and Seward Co-op as well as the cooking schools.
Keep in mind, I can help you with all your party and week-night menu needs! Need to kick start that diet? Want to have a party but are overwhelmed by the work involved? Want to do something fun and exciting for your office? I provide personal chef services, catering, gift certificates, private cooking classes and team building events! Call 612-822-9820 for a free consultation to help with party and event planning.
This month's recipe is one of my favorite winter dishes. You can vary it a multitude of ways and add what ever vegetables you want.
Fresh Herb Risotto
printable version
Risotto is to Italy what Mac-N-Cheese is to America, pure comfort food. Creamy and delicious, rich and satisfying, it is one of my most favorite foods to prepare fall, winter and spring. There are many versions of this dish, but this version has the distinction of containing several ‘aphrodisiac’ ingredients. Prepare with love and serve with care!
3T unsalted butter, divided
1 medium shallot, small dice
1 1/2C Arborio rice
4C hot chicken stock
1C white wine
1# mushrooms, sliced
2 large, ripe tomatoes
1/4C heavy cream
1/4C fresh basil, chiffonade
1T fresh rosemary, minced
½-3/4C good grated Parmesan cheese-such as Grano Padano
-Melt the butter in a large French oven. Sauté the shallots over medium high heat until softened, about 3 minutes. Add Arborio rice and stir to coat the rice with butter. Add minced rosemary, stir for 1 minute. Add the wine and stir occasionally until the wine is absorbed, about 5 minutes.
-Add 1 cup of the hot chicken stock and stir, until absorbed, keeping the remainder of the stock warm. Continue to add stock as need, 1 cup at a time until rice is al-dente, about 35 minutes.
-Meanwhile, melt remaining butter in large skillet and sauté mushrooms until they have released their liquid and are beginning to brown. Remove from heat and set aside.
-When rice is al-dente, fold in the tomatoes, mushrooms, cream, Parmesan and basil. Season with kosher salt and freshly ground black pepper to taste, serve immediately with wine and candlelight.
"I look at my watch and see that the meal has come together in less than an hour. And the first bite tastes even better than if the meal had been placed in front of me at a restaurant, because I've seen the process from beginning to end." Comment after an 'Express Lunch' class.
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