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.