Saturday, December 10, 2011

Risotto w/Lemon, Pine Nuts and Arugula


I served this with Black Cod and Fennel. The lemon and nuts provided a nice balance against the sweetness of the Fennel Pollen.

Toast in 2 tablespoons of butter a generous 1/4 cup of pine nuts. Set aside.

Use 1 cup of Arborio rice, 4 cups of chicken broth, 1/2 teaspoon of Herbes de Provence, and a scant 1 tsp salt to traditionally cook the risotto until all 4 cups of liquid are absorbed.

Remove from heat, stir in pinenuts and any remaining butter, add the the zest of 1/2 a lemon, plus 2 more tablespoons of butter. Stir well. Chop about 2 handfuls of Arugual in half. Stir into the still hot risotto. Serve.

Black Cod w/Fennel Pollen and Saffron Salt


Friday night the fish turned out so good, I plan to make this again to server to a dinner party.

With a mortar and pestal grind about 1 tsp. of fennel pollen. Add 1/2 teaspoon of saffron salt and 1/4 tsp. of white pepper. Mix well. Sprinkle evenly over two fillets of fish. Bake at 350 for apx. 20 minutes.

Spaghetti Squash and Chanterelle Mushrooms


This turned out to be a deliciously warm autumn dish.

Start by baking the pierced squash whole at 350 degrees for about 45-60 min. Remove and allow to cool for handling. Cut open, remove seeds, and remove the squash strings tranfering to a bowl.

Carefully clean a pound of Chanterelles. Melt a half cup of butter in a pan, add mushrooms and sautee until tender.

Toss the Spaghetti squash with the cooked mushrooms together, all remaining liquids, salt and pepper to taste. Serve hot.

Sunday, August 28, 2011

Peach Scone

This morning mom and I had breakfast outside on the patio. We had fried Rosemary infused Polenta, Scrambled Eggs with Yellow Zucchini and fresh Peach Scones. The scones were light, fluffy and surprisingly moist. My son came by later in the morning and finished the left overs. The scone recipe from the in Joy of Cooking with diced roasted amaretto peaches. Fabulous!