Red Mountain Quinoa Rissotto

Red Mountain Quinoa Risotto

This Quinoa Risotto is adapted from Red Mountain. It is served on its own or a half portion as an accompani-ment to fish or chicken. The truffle oil is to give a mouthfull of richness when you eat the risotto.  LCBO

Ingredients:
1 cup (250 mL) chopped onion
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) olive oil
1 cup (250 mL) arborio rice
½ cup (125 mL) Chardonnay or other white wine
3 to 4 cups (750 mL to 1 L) hot vegetable stock or 

    water
¼ cup (50 mL) each shiitake and oyster mushrooms, 

   slivered.
1 cup (250 mL) baby spinach
½ cup (125 mL) red bell pepper, chopped
½ cup (125 mL) edamame beans or peas
1 cup (250 mL) cooked quinoa   (combine ¼ cup/50 mL   

   raw quinoa with ½ cup/125 mL water and simmer 

   covered for 15 minutes.

¼ cup (50 mL) grated Parmesan cheese
Salt and freshly ground pepper
2 teaspoons (10 mL) white truffle oil

Directions:
Sauté onions and garlic in olive oil over medium heat for 2 minutes or until softened. Add dry rice and continue to sauté for 4 minutes or until the rice is lightly browned.

Deglaze the pan with wine and continue cooking until the liquid is evaporated. Add the vegetable stock, 1 cup (250 mL) at a time, stirring often, until the rice is cooked.

Add in the remaining vegetables and cooked quinoa, along with another splash of stock. Stir until they are fully incorporated and the spinach is wilted, about 2 minutes. Stir in Parmesan cheese. Season to taste.

Serve hot with a small drizzle of white truffle oil.

Roasted Dijon-Brushed Chicken Breasts With Herb Crust, Sweet Potato And Arugula Risotto

Roasted Dijon-Brushed Chicken Breasts With 

Herb Crust, Sweet Potato And Arugula Risotto

Chef Raymond Poitras suggests using guinea hens but small bone-in chicken breasts also work well in this quick-to-prepare entertaining dish. Chef Poitras from The Peninsula Restaurant, Niagara Canada.

Ingredients:
1 small sweet potato, cooked
4 bone-in chicken breasts
Salt and freshly ground pepper
3 tbsp (45 mL) Dijon mustard
1/3 cup (75 mL) chopped mixed herbs, such as parsley, thyme and rosemary

Risotto
1 tbsp (15 mL) olive oil
1 small leek, white and light green part only, cut into matchstick pieces
1 1/2 cups (375 mL) sliced shiitake mushrooms
1 tsp (5 mL) chopped fresh thyme
1/2 tsp (2 mL) chopped fresh rosemary
2 tbsp (25 mL) butter
1 1/4 cups (300 mL) arborio rice
1/3 cup (75 mL) Chardonnay or other white wine
3 1/2 to 4 cups (875 mL to 1 L) hot chicken stock
1 cup (250 mL) tightly packed arugula leaves, torn into pieces, stems removed
1/4 cup (50 mL) whipping cream
1/3 cup (75 mL) freshly grated Parmigiano Reggiano

Garnish:
Baby watercress

Directions:
Preheat oven to 425°F (220°C).

Peel and dice sweet potato.

Remove skin from breasts. Place in a shallow roasting pan. Season with salt and pepper. Brush breasts with Dijon mustard and cover with fresh herbs, patting gently to adhere.

Roast in oven for 25 to 30 minutes or until meat thermometer registers 160°F (70°C). Remove from oven. Remove from baking dish and let rest while risotto finishes.

For risotto, heat oil in a large saucepan over medium heat. Cook leeks, mushrooms, thyme and rosemary, stirring, for 4 minutes or until softened. Transfer to a bowl.

Melt butter in a saucepan; add rice and cook, stirring, for 1 minute. Add Chardonnay and cook until absorbed.

Add 1 cup (250 mL) hot stock; adjust heat so stock bubbles gently and is absorbed slowly. Continue adding 1 cup (250 mL) stock at a time, stirring almost constantly, for 15 minutes.

Add diced sweet potato and mushroom mixture. Cook, stirring often, adding more stock when absorbed, until rice is just tender.

Add arugula and cream. Cook, stirring for 1 minute, until arugula is wilted.

Stir in Parmigiano and season with salt and pepper to taste.

Spoon risotto into wide bowls and top with herb-crusted breasts. Garnish with watercress and serve immediately.   Serves 4

Chardonnay Chicken

Chardonnay Chicken

This recipe is from a dear acquaintance my husband and I were privileged to meet while guests at The Knotthole Bed and Breakfast in Easton Washington. Actually Deane is the father of the Inn hostess, Laurie. Laurie is such a great cook and pairs this interest with fine wine. Her father Deane and mother Reita shared a visit during our stay. Deane offered to share this recipe which Laurie stated was absolutely delicious. Understanding Laurie and Howard's appreciation of great food and wine and her statement of vouching for her father's remark that this recipe was special was the endorsement that convinced me I needed to not only have this recipe but share it with you my readers. Thanks Deane!

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CHARDONNAY CHICKEN

This recipe makes four servings 1 chicken (cut- 2 breasts, 2 legs, 2 thighs, 2 wings)

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2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon fennel seed

3/4 cup diced onion (sweet)

3/4 cup diced celery

3/4 cup diced carrot

1 glass of chardonnay to drink while making recipe

1 tablespoon minced garlic

1 teaspoon fresh thyme (minced)

1 3/4 to 2 cups chardonnay wine

1 to 2 tablespoons of water

1 tablespoon cornstarch

1/4 cup of heavy cream

1 tablespoon fresh chives (minced)

1 tablespoon Italian parsley (minced)

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1. Heat oven to 350 degrees

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2. In a large Dutch oven heat the olive oil on high heat. Meanwhile lay out the chicken pieces and sprinkle both sides with salt and pepper. In the hot oil brown the chicken, about 4 minutes on each side. Remove browned chicken and set aside.

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3. Reduce heat to medium-high, add the fennel seed and onion and cook for about 10 to 15seconds. Add the celery and carrots, stirring for about 2 to 3 minutes or until lightly browned.

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4. Add the garlic and stir in, cook for about 30 seconds more. Put the chicken back in the pan, sticking it in between the vegetables. Add the fresh thyme and wine. Bring to a boil then cover the pan and place in the 350 degree oven and cook for 30 minutes. Remove the lid and cook for another 30 minutes until chicken is tender.

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5. Remove chicken and vegetables to a large platter and keep warm .Measure liquid; it should be about 2 cups. Return liquid to the pan and put pan back over medium-high heat. If the liquid is more than 2 cups boil for a minute or two to reduce slightly.

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6. In a cup mix together the water and the cornstarch. Stir the mixture into the sauce in the pan, then add the cream. Cook, stir continuously, until mixture comes to a boil. Boil for about 2 minutes or until saucy.

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7. Remove pan from heat, stir in chives and parsley and spoon sauce over chicken and vegetables.

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8. You should now be ready for another glass of chardonnay----------

( Note: You can also add 3/4 cup of sliced mushrooms and/or 3/4 cup of diced bell peppers to this recipe and insert them in step 3 above.)

Enjoy!

Brie Toasts With Chardonnay-Soaked Golden Raisins ..... First, last or intermezzo?

Brie Toasts with Chardonnay-Soaked Raisins

Tradition, especially in Europe, calls for serving cheese after the meal. To serve as an appetizer, plate this to prevent dinner guest from over eating. People don't stop when it comes to cheese. Serve with a nice selection of olives. Pair with a chilled Chardonnay or other fruity white wine.

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Ingredients:

1 1/2 cups water

1 cup chardonnay

1/4 cup plus 2 Tablespoons sugar

1 vanilla bean, split in half vertically

1 cup golden raisins

24 slices any double cream Brie

24 slices baguette cut 1/4 inch thick

4 Tablespoons unsalted butter, melted

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Directions:

In a medium sized saucepan, combine the water, wine and sugar. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Turn off the heat. Scrape the insides of the vanilla bean. Add raisins. Let seep uncovered for 1 hour at room temperature. Refrigerate overnight.

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Drain raisins, reserving liquid. Discard vanilla bean. Put liquid back in a saucepan and bring to a boil. Reduce to 1/3 cup, or until syrup turns a deep golden, 10 to 15 minutes. Watch carefully so syrup does not burn. If it starts to foam remove from heat. At this point the syrup is probably at the point of finished. The syrup will continue to thicken as it cools.and have a texture similar to a light maple syrup. Cool completely.

Preheat oven to 400 degrees. Brush butter on both sides of bread slices. Bake for 8 to 10 minutes, or until golden brown. Let cool completely. Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top. Makes 24 toasts.