Some Web sites just appeal to you, and it's not because of the buzz, the pictures or one little thing specifically -- it's the whole package. This is why I fell for Sugarlaws. For the first time, I not only loved the site and recipes I saw (like so many other excellent blogs out there), but I found myself putting aside all my other plans and looking through the entire site, page by page.
And now Katy, who runs Sugarlaws, has put up a recipe that not only looks good, it's structurally and texturally smart -- Sage and Caramelized Onion Risotto Cups. These little finger foods meld flavors and textures in what looks to be the perfect package -- the flaky texture of puff pastry with the rich flavor of onion, the creaminess of risotto, and the crispy bite of fried sage.
I know this is something I have to start paying more attention to in my cooking. Melding flavors is one thing, but it's a whole other level of taste and experience to think out textures. Now I just need to have a party so that I have an excuse to make these!
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