Lucullian delights
I don't think I've ever seen such beautiful peas. I love that photo! And the recipe sounds wonderful as well, thanks Ilva =)
Ilva, I love this recipe. I love green peas. Many people don't like them but I love them! Buy the time you finish the risotto, are the peas firm or are they cooked all the way through?
I know that you generalized about the men vs women chefs, but I think you have a point. Even in America men out number the women. I am not sure about the stars or ratings the females restaurants get but I know it's not as many as the men. I am not sure why women have done better in the states, but there still is that perception that great chefs are men. Try being an only female in an all male kitchen. Don't even get me started about the abuse you have to take to keep your job!
i love fresh peas! not cooked but raw and fresh off the vine, so bursting with spring 
fabulous!
How green, how beautiful, how healthy!
I've always had frozen peas but you want to make me look for some fresh peas, so that I can shell them outside on my sidewalk under the sun... The neighbors will think I'm crazy. 
*sigh* I guess I'll need a nice big backyard to do that, won't I.
Interesting article...
Paz
We could never get a pea from our vines to the kitchen when I was young - everyone ate them all first! Nothing like fresh peas in the Spring! Great pics!
As someone who cooks everyday, often many times a day – I think there is a difference. It's not something I start the conversation with - the bias cuts both ways. But we decided a long time ago – she cares about clothes (I don’t support the apartheid clothes washing regimes – wash them all together, I say!), and I care about food. For the most part, it works out.
I cook MOST days to ensure everyone will actually eat, and to ensure there's some balance. Sometimes I stretch a bit, just for fun, and that does not always result in everyone enjoying all the results. Plus, there's a certain grind to it - dealing with the day, and then putting something appealing on the table - by a certain time - every day. I enjoy the cooking, but I appreciate that most of the time, someone gets stuck with the task, and it's traditionally the woman, as the man is out of the house working (not that there's not work in the house!), and it can seem like a life sentence with no chance of parole.
And there’s another side to this. People who do the cooking every day learn how to minimize the effort. Minimize the mess, the dishes to be washed, the number of ingredients to be bought, etc. It’s just a natural optimization of energy. I have a friend – male – who cooks for his wife every month or so. We went to their apartment for dinner – and it looked like Katrina had hit the kitchen! EVERY pot, pan, utensil, used and laying around. The food was good, but all I could think of was the dishes – which he naturally didn’t do.
I think if you’ve grown up in this sort of situation – i.e. either having to worry about balance, nutrition and dishes, vs. ‘creating masterpieces’ with abandon because the dishwasher and the cleaning staff are there, it can carry over to a later career as well.
So I've always seen this more from the tradition perspective – traditionally, men have been out of the house spearing the mastodons or ‘earning a living’, while women have been trapped inside. Especially in patriarchic societies, like France or the US, this would seem to carry over into all forms of business, including restaurants. Resulting in more male chefs than female. You have to be tough to buck tradition, because it hits you constantly from every angle.
Plus there is the competitive side – men always want to be on top, so to speak (it’s that Mars thing). It doesn’t matter if it’s the kitchen or the office. It’s rare to find a woman who is willing to put up with all the BS, everyday. Traditionally (again!) being out numbered, they are either overlooked by the men’s cliques, or worn down by the constant competition (read abuse) till they resign themselves to less.
You would think a restaurant would be a good place to counter some of this bias, but just like in every business segment, to be the best, get the top ranking, earn the most stars, you have to deal with the male-dominated review and evaluation industry – the NYT food editor, the Michelins and Gault Millaus. People whose BUSINESS it is to comment on your restaurant and you. That industry has its own biases, and everyone knows one bad review can be the death knell to a promising kitchen!
Looks so light and perfect for Spring! Yumm!
~Dianka
http://na-zdravi.blogspot.com/
Beautiful pictures! They make me want to run down to the farmer's market to see if there are any fresh peas. I'm definitely going to try this recipe out this weekend (assuming there are fresh peas)!
Lisa-Thanks! Peas pose so well!
Vickie-yes they are cooked all through but not mushy. I agree, peas rules. And I can imagine what it is like working ina restaurant kitchen..-.
Catesa-mmmm
Paz-who cares about the neighbours? I'm sure they think I am a bit strange here but that's their problem...
Surfindaave-wow, what a comment! You have a lot to say about this! And I do agree about a lot of what you say! In this kitchen I cook (nowadays) and Marco or the kids clean up afterwards. Fortunately but I have noticed that this is not the normal way to do it here though....
Dianka-thanks!
Kim U-Good luck! and thanks!
LOL, Ilva! You are RIGHT (as always!)
Baci,
Paz
I love your pictures, they look so bright and real.
hi
just wanted to ask if you are not using any spices? is the stock spicy enough?
thanks
lenny
lenny-Italian risottos are not spicy per se so this stock is perfect!
great, thanks
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