How to Make Corn Risotto, Green Bean Salad with Cherry Tomatoes and Feta, and Grilled Tomatoes

Byamazingfoodstv


Host Bridget Lancaster cooks a creamy Corn Risotto, ingredient expert Jack Bishop shares tips for buying and storing summer produce, and test cook Elle Simone Scott makes a refreshing Green Bean Salad with Cherry Tomatoes and Feta. Finally, test cook Dan Souza prepares a simple but satisfying recipe for Grilled Tomatoes.

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47 Comments

  7. Liked all the recipes and I can't wait to make the corn risotto. Even though it is fall now I still want to make that after seeing this episode. I was disappointed though that he used gas grill on those tomatoes instead of real charcoal. Is there a difference between a gas grill and charcoal made from? Using the chimney to start the fire with the real charcoal you can choose different types of wood which applies nicely to what you're cooking. I just find real charcoal fires make the food taste better. It imparts flavor from the smoke of the different wood. I like to know if there's a difference between a gas grill and a charcoal grill. Thank you you all do a wonderful job! 😍

  20. Jack Bishop's Summer produce and Ellie Simone's Green Bean Salad were very educational – as were Bridget Lancaster's Corn Risotto and Dan Sousa's Grilled Tomatoes, but Jack and Ellie's portions were great basic cooking knowledge and skills I had not known. Kudos for another excellent cooking skills presentation.

  22. This episode has three great recipe ideas, thanks. I am glad to learn a better way to boil green beans in shorter time. Of course, this was for a cold salad. I like to simmer green beans with diced onion until tender for eating hot. Growing up my Aunts all cooked them with a ham hock or some bacon, and cooked them for hours. Thanks Elle for not using the "clever" method of halving cherry tomatoes. Those grilled tomatoes looked fabulous Dan.

  25. OMG.Jack! Don't ever press the fruit with your thumb. If you decide it's not right and put it back, some poor slob is going to be stuck with bruises. Avocadoes number one, tomatoes and other soft fruits next. Just don't do it.

    Also, that risotto would be amazing with Shrimp Etouffee (did I spell that right?).

  35. Risotto tips: 1) for the love of god don’t put crème fraiche, sour cream, or cream in risotto. Use a knob of butter at the end and stir it in to emulsify it with the starch and the parm to add creaminess 2) after removing to kernels simmer the cobs in water and make a corn stock then use that to make your risotto.

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