As a half-assed gardener with a strong brown thumb, the one thing I manage to successfully grow year after year is a surplus of zucchini. Don’t ask me why – I have no clue. Perhaps it’s the winning combination of neglect and a moist, rainy climate. At any rate, each year I have more zucchini than I could ever possibly eat, and a freezer full of shredded zucchini that takes up space. One can eat only so much zucchini bread, after all.
Yeah, we’re filing this recipe under the “Survive It” category. Why, you ask? Because one of our dogs has an unhealthy obsession for chocolate, will stop at nothing to get herself into it, and has survived the consumption of it on multiple occasions. This torte was no exception. We have no idea how she is still alive. Despite the fact that our pit bull is 105 in dog years, and despite the fact that the barely eaten torte was sitting on top of a foot-tall spice rack on the counter, she still somehow miraculously managed to knock the dessert to the floor and consume at least one full pound of dense chocolate torte when no one was looking.
What is a tart? No, not a saucy medieval lady with wicked wiles, though that term has been used in times past. The simplest description would be that it is a type of pie. If you really get down to it, there isn’t much distinction between a tart, a pie, a flan or a quiche when it comes to the dough end of the equation – or much of anything else for that matter.
What the heck is risotto and how does it do that thing it does? Hey, I though rice was an Asian thing, not Italian? Ok, here’s a quick breakdown for you. Risotto is indeed an Italian rice dish, more specifically a Northern Italian rice dish. Usually round, medium or short grain, the most common types of rice used for making risotto are Aborio, Carnaroli, Maratelli and Vialone Nano. You’ll have the most luck finding Aborio in American grocery store, but the latter three are truly the best when it comes to a killer risotto.