Parmesan Risotto with Peas and Scallops

This recipe was adapted from the Houndstooth Gourmet

http://houndstoothgourmet.com/

Ingredients

  • 5 cups chicken stock
  • 2 tablespoons butter
  • 1 small onion
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine (We used Pellegrini Vineyards 2008 Chardonnay)
  • 1 cup of fresh peas (Hapa used frozen peas)
  • 1 cup of good quality grated Parmesan cheese (we used a little less then 3/4 of a cup)
  • salt and pepper to taste
  • 2-3 tablespoons olive oil
  • extra additions: pinch of cayenne pepper,  handful of dried shiitake mushrooms and chopped garlic

Directions:

In a sauce pot, bring 5 cups chicken stock to a boil. Lower heat to a simmer.

In a pan, heat 2 tablespoons butter over medum heat. Add 1 small onion and chopped garlic (Hapa addition), diced, and saute for 4-5 minutes until transluscent. Add 1 1/2 cups arborio rice and saute for 1 minute. Increase heat to medium high and add 1 cup dry white wine and cook for 3-4 minutes, until alcohol cooks off and wine is reduced by 1/2. Reduce heat back down to medium. Add 1 cup of chicken stock and to the rice and simmer until most of the stock is absorbed. Repeat adding stock and cooking until the risotto is al dente, or still has a little bite to it. You may not need all 5 cups of chicken stock.

About halfway through cooking the rice, add 1 cup fresh peas and dried shiitake mushrooms. Add 1 cup of good quality grated Parmesan cheese. Stir to incorporate. Add salt and pepper to taste.

While the rice is cooking, heat a pan (I recommend that you do not use non-stick) over  high heat. Add 2-3 tablespoons olive oil. When the oil just begins to smoke, add 12 large scallops which have been thoroughly dried, salt and peppered.

Allow scallops to caramelize and do not attempt to turn them over until they release themselves from the pan. Salt and pepper the top sides and flip (Hapa added a pinch of cayenne). Cook on the other side until they caramelize and release.

Serve scallops over risotto immediately.

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Comtesse Thérèse Bistro

Pan-seared Hudson Valley Foie Gras with strawberry jam sauce

Pan-seared Hudson Valley Foie Gras with strawberry jam sauce

Escargots

Escargots with garlic & parsley butter

Salad with bacon and poached egg

Salad with bacon and poached egg

If you are wine tasting in the North Fork area, definately check this place out.Appetizers were so delicious I honestly wanted to lick the plate (the hapa stopped me before I actually did). The strawberry jam paired perfectly with the rich, fatty foie gras (who would have thought) and  the escargots were perfectly seasoned.  And for all you salad haters out there, a salad mixed with caramelized bacon and topped with a perfectly cooked poached egg (breakfast anyone?) is not to be missed.  Unfortunately,we did not take any pictures of our entrees and desserts; we were a little too tipsy and forgot 😦 I ordered the lamb shank confit and he had the smoked local duck breast. The lamb was cooked to perfection, but I was not the biggest fan of the sauce. Thank god hapa is generous because I ate half of his duck breast, which was smokey and super tasty.   Dessert consisted of a strawberry tart in an almond crust and vanilla ice cream.  I wish we lived closer to Long Island because I would honestly want to eat here weekly.

http://www.comtessetherese.com/BistroMenusOnline.html

Comtesse Therese winery & bistro on Urbanspoon

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Pellegrini Vineyards, Cutchogue, NY

Pellegrini Winery & Vineyard.

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Dog. Horse. Cat.

Cooks like a chef, draws like a 3 year old 🙂

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Crabcakes with avocado, tomato, corn salsa

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The Final Product

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Burger Night

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Japan Eats

Click the first picture to view the slideshow fun!

 

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Eggplant Lasanga with meat sauce

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Lobster Dinner

Poor little guys

Lobster dinner with all the fixins

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Homemade Potato Salad to celebrate America’s Birthday!

Chopped Onion (1/2 large) and Celery (2 ribs)

Boiled Cubed Potatoes (5 baby potatoes)

3 boiled eggs

Dressing: Light mayo, sweet pickle relish, yellow mustard and sugar

Grandma Jean's Potato Salad

Grandma Jean’s Potato Salad

Food Network Recipe courtesy The Neelys

Ingredients

  • 5 large red potatoes, peeled and cubed
  • 2 ribs celery, chopped
  • 1/2 large onion, chopped
  • 3 hard-boiled eggs, 2 chopped and 1 sliced
  • 2 heaping tablespoons sweet pickle relish, drained
  • 1/2 cup salad dressing, (recommended: Miracle Whip) *The Hapa and I used Hellmann’s Light Mayo
  • 3 tablespoons yellow mustard
  • 1 tablespoon sugar
  • Paprika, for garnish
  • Salt

Directions

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Trader Joes Baked Beans...with Bacon!

Beans and Bacon Baby!

More Steak!

4th of July Dinner: Steak, potato salad, baked beans with bacon, corn on the cob, tomato with mozzarella and basil, and a side of pickles, onion, and hot red peppers

Fireworks from the apartment

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