There is a lot of risotto in the recipe, but Reid is a huge carb fan. We always make extra. This is also salt, dairy, and gluten free until you get to the cheese dusting. We use dairy free butter. So add what you need to be happy.
1 ½ cups Arborio rice 4 cups chicken stock ½ onion diced 1 sweet pepper diced 1 good sized stalk of fennel diced olive oil 1 1/2 cups finely chopped butternut squash 2 tbsp butter, divided 1 cup wild mushrooms mix 1 cup dry white wine 3 cloves garlic minced 12 fat sea scallops Parmesan cheese for grating Fresh basil Preheat oven to 400 degrees. Toss butternut squash with olive oil and lay out on a parchment lined sheet pan. Roast for about 30 minutes stirring half way through. Lay scallops out on paper towels to dry a bit. Warm up chicken stock in a sauce pan. Heat a deep saute pan. Add 1 good sploosh of oil. Add onion peppers and fennel. Saute until the start to soften, add garlic and mushrooms. Continue to cook until everything is fragrant. Add rice and stir. Add wine nad stir until it begins to boil. Using large ladle begin adding the warm stock 1 ladle at a time while stirring slowly and continuously. As the liquid starts to evaporate add another ladle. You won’t use the whole 4 cups, but keep going until the rice is al dente and creamy. Remove from heat. Heat a frying pan or grill pan. Add a good sploosh of olive oil and a small pat of butter. When the oil starts to smoke add scallops one at a time keep track of the order they hit the pan. After about 1 minute they should have a nice sear so you can start turning them in the same order. Sear the second side for about a minute and remove from pan. Add a touch of stock to deglaze the pan and stir until it evaporates. Pour over scallops. Serve in pasta bowls. Spoon in the risotto, butternut squash and 4 scallops on top. Dust with Parmesan and chopped fresh basil.
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Bonus recipe! We had so much fun with the cranberries last night we had them again for breakfast!
This will be simple: 1/2 cup fresh cranberries 1 mandarin orange 1/2 tablespoon butter Bisquick waffle mix, or your favorite from scratch Good maple syrup Put cranberries in a small sauce pan. Zest the whole orange and squeeze in all of the juice. Turn the heat to medium and bring to a light boil. Add butter and let juice reduce a bit and cranberries soften and burst. Mix your waffles reducing the amount of liquid slightly. It should be thicker than normal. . Add cranberry sauce to waffle batter. This should bring it to the right consistency. Heat your waffle iron and go to town! Serve with maple syrup. So good!!!! These are fine without syrup but they are quite tart. Wow! It's been 4 months since I posted! Covid kind of took the wind out of my sails, but last night I decided to start really cooking again. We got a bag of fresh cranberries in our farm basket and since my family prefers CANNED cranberry sauce for Thanksgiving, they were not used. This turned out beautiful!
4-6 boneless pork chops ( I like to buy the whole pork loin, freeze it for about an hour, and then cut into thick chops, about 1 1/2 inches. A light freeze makes cutting the chops easier) salt and pepper Olive oil 1 cup fresh cranberries 1/2 cup chicken stock 1/2 cup natural maple syrup (I got lucky! We had a really rich bourbon maple syrup, but any real maple syrup will do) 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 3 springs fresh thyme, leaves only Once the chops are cut, let them come to room temperature. Salt and pepper both sides. Preheat your cast iron skillet, or sturdy frying pan. Drizzle olive oil in the pan and sear the pork 3 or 4 minutes. Flip the chops over and cook another 4 minutes on the second side. If you go to flip to pork and it doesn't move easily give it a little more time. It will let go when it's ready. When the pork is done, remove it from the pan. Deglaze with stock and add all other ingredients scraping any yummy bits off of the pan with your spoon. Reduce the heat to medium and cook the sauce down until it begins to thicken. Add chops back in and coat both sides with sauce. Let simmer 5 more minutes. Serve! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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