Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Mushroom Risotto

Mushroom Risotto

Ingredients
¼ cup oil or butter, ghee, or olive oil, divided
1½ pounds mushrooms oyster mushrooms are recommended, but a  

    mix of any variety can work.

1 teaspoon salt divided
1 onion minced
2 cloves garlic minced
1 tablespoon fresh thyme or marjoram stems discarded, minced
1½ cups Arborio rice uncooked
⅔ cup dry white wine
5 cups broth bone/veggie/chicken/beef
½ cup grated Parmesan cheese
Fresh parsley for garnish optional
High quality olive oil for drizzle

Directions:
Heat half the oil in frying pan over medium-high heat. Add mushrooms and ½ teaspoon salt; sauté for not more than 5 minutes. Remove from heat and set aside.

In another large frying pan, sauté onions in remaining oil on medium heat until softened. Add garlic, herbs, rice, and remaining ½ teaspoon salt, stirring for 1 minute. Add wine, stirring until wine has almost evaporated. Stir in 1 cup of broth, and add mushroom and cheese at the same time. Continue to add remaining broth, 1 cup at a time, as previous broth is absorbed into the rice.

Stir frequently until rice is done to your liking and the mixture has reached the desired consistency, adding more water if needed. Garnish with more cheese, parsley, and a drizzle of top-shelf olive oil.

Serves 2

Lobster Pasta With Cream Sauce

Lobster Pasta With Cream Sauce

Ingredients:
8 oz. Tagliolini or other long pasta
2 medium lobster tails

1/2 cup heavy ream
1 shallot
2 cloves garlic
1/4 cup dry white wine
1/2 cup cherry tomatoes sliced lengthwise
2 sprigs tarragon
1 teaspoon lemon zest
S&P to taste

Directions:

Begin by breaking down the lobster.  If you are breaking down a whole live lobster, begin by taking a sharp knife and cutting down-hand-on the line at the top of the head.  This kills the lobster immediately and prevents any further suffering.  From there, twist off the tail, then the claws and proceed to remove the shell using a pair of scissors.  Alternatively, after killing the lobster, boil it whole until it is cooked through.

If using lobster tails from the grocery store or fish market, just take kitchen shears and cut down the middle of the shell from the top to the end of the tail.  Do this to the top and bottom sides of the lobster tail.  Then gently pull the lobster tail meat out.  Give the meat a rough chop.

Mince the garlic and shallot, along with the fresh tarragon.  Zest the lemonade slice the cherry tomatoes in half lengthwise.

Bring a pot of water to a boil and cook pasta according to the package directions until al dente.  Drain and reserve a cup of pasta water just in case.

In a large skillet over medium heat, add about 2 tablespoons of olive oil and the minced shallots.  Sweat until translucent., then add the minced garlic.  Once softened, add the cherry tomatoes and toss until they blister.  Then add the white wine (off the flame but while the pan is still hot) and use a wooden spoon to scrape any bits from the pan.

Add in the uncooked lobster meat, the minced tarragon, and the heavy cream.  Sauté the lobster meat until cooked through.

If you are using boxed pasta rather than fresh, reduce the amount of cream by half, adding more as needed.

Add butter and emulsify, along with lemon zest.  Simmer on low.

Add the cooked pasta the sauce and toss to combine.  Season with salt and pepper and, if necessary, add more pasta water or cream until the sauce is the consistency you like.

Garnish with more lemon zest or lemon juice, fresh chopped chives, and red pepper flakes.  Parmesan cheese is optional on top.

TIP:  I learned while dining in Italy, fish or seafood pasta never is topped with Parmesan.  Your choice!

 

White Asparagus & Leek Tartines With Mustard Butter

 

White Asparagus & Leek Tartines With Mustard Butter

More brittle and earthy than its green sibling, white asparagus becomes sweet and delicate when poached with leeks in a bath of white wine, stock and herbs. The mixture is served atop sourdough toasts slathered with punchy mustard butter for French-style crostini.
Ingredients:
1 big or 2 small leeks
1/2 cup (125 mL) plus 2 tbsp (30 mL) unsalted butter, softened, 

   divided
1/2 cup (125 mL) dry white wine
3/4 lb (340 g) white asparagus, tough ends trimmed, peeled from 

   from where it begins to taper.
1 cup (250 mL) chicken or vegetable stock
1 bay leaf
2 thyme sprigs
1 small lemon, halved, seeds removed
2 tbsp (30 mL) grainy mustard
6 slices sourdough bread, cut 1 inch (2.5 cm) thick from loaf about 5 

    about 5 inches (12.5 cm)

Directions:
Trim dark green leek tops and save for next time you make stock. Halve white parts lengthwise and rinse thoroughly. Cut leeks into 4-inch (10-cm) sections. Slice sections lengthwise into 1/4-inch- (5-mm-) thick strips. Place in a bowl of water. Gently swirl to loosen dirt. Lift leeks into a colander to drain.

Heat 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add leeks. Cook, stirring occasionally, until translucent, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add asparagus, stock, bay leaf and thyme. Squeeze juice from lemon halves into pan and drop halves into pan. When it comes to a simmer, reduce heat to maintain a gentle simmer. Cook until asparagus is fork-tender—it will bend easily, but not be limp—depending on thickness, 15 to 20 minutes.

Using a slotted spoon, transfer asparagus and leeks to a plate. Discard bay leaf, lemon and thyme. Increase heat to medium and reduce liquid to 1/4 cup (60 mL), about 5 minutes.

In a small bowl, mix mustard with remaining 1/2 cup (125 mL) butter until combined.

 Toast bread then spread mustard butter generously on each slice. Top each toast with asparagus and leeks. (If necessary, cut spears to fit toasts.) Drizzle reduced poaching liquid over each toast.   Serves 6

Garlicky Mushroom Towers

 

Garlicky Mushroom Towers

Inspired by a dish at Toronto’s Bar Raval, cremini mushrooms are slowly cooked in garlic butter then triple-stacked on thick toasts, which absorb the heavenly juices. It’s a showstopper of a crostini that belies its easy preparation.

Ingredients:
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) finely sliced chives, plus more for garnish
2 garlic cloves, roughly chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
24 small cremini mushrooms, stems removed
1/2 cup (125 mL) dry white wine
8 cherry tomatoes
8 baguette rounds, sliced 1-inch (2.5-cm) thick 

Directions
To make garlic butter, place butter, parsley, chives, garlic, salt and pepper in a food processor. Pulse until well combined. Transfer to a piece of parchment paper and roll into a log. Twist ends and refrigerate up to 3 days.

 Place 2 tbsp (30 mL) garlic butter in a large frying pan over medium heat. When it melts, add mushrooms, stirring to coat. Add wine. Cook, stirring, until wine reduces by half, about 2 minutes. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes. Add cherry tomatoes. Cook, stirring occasionally, until tomatoes are tender, about 5 minutes more.

While tomatoes are cooking, preheat broiler. Place baguette rounds on a broiler-proof baking sheet. Broil on upper rack until golden brown, about 1 minute.

Remove from oven and spread about 1 tsp (5 mL) garlic butter over each slice, saving rest of butter for another use. On 4-inch (10-cm) skewers, thread a tomato then three mushrooms, cavity sides up. Pierce skewers through baguette rounds so they stand like a leaning tower. Sprinkle with chives and serve immediately.  Makes 8 towers

Shrimp Scampi With Linguini

Shrimp Scampi With Linguini

This Shrimp Linguine is simple and delicious. Buttery garlic flavor with zesty fresh lemon and perfectly cooked shrimp makes this linguine dish taste amazing.  

Ingredients:
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of the cooking liquid. 

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. 

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.   Serves 4 to 6.

Mushroom And Sweet Onion Gnocchi Casserole

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles and is far better than takeout (which can be tempting on a rushed day). Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup (2-L) shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-dressed green salad on the side.

Ingredients

3 tbsp (45 mL) olive oil, divided
2 tbsp (30 mL) butter, divided
1 lb (455 g) cremini mushrooms, sliced
Salt and freshly ground pepper
1 sweet onion, thinly sliced
1 tsp (5 mL) dried rosemary, crumbled
1 lb (455 g) gnocchi
3 cloves garlic, minced
½ cup (125 mL) dry white wine
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) 10% cream, heated
2 tbsp (30 mL) chopped fresh parsley
Additional 10% cream or milk, warmed
Freshly grated Parmesan cheese

Directions:
Heat 2 tbsp (30 mL) of the oil and 1 tbsp (15 mL) of the butter in a large skillet over medium-high heat until sizzling. Add mushrooms, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper; sauté for about 10 minutes or until mushrooms have released their liquid and are lightly browned. Transfer to a large bowl.

Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp (1 mL) salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to medium- low and cook, stirring often, for about 20 minutes or until soft and golden.

Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the surface (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking water. Add remaining 1 tbsp (15 mL) oil to gnocchi and stir gently to coat. Set aside to cool.

Add garlic to onion and cook, stirring, for 3 minutes or until fragrant. Increase heat to medium-high and pour in wine. Bring to a boil, scraping up any brown bits in pan. Boil for 2 minutes or until reduced by about half.

Whisk flour into cream and gradually pour into skillet, while stirring. Cook, stirring, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper. Pour into bowl with mushrooms and let cool.

Pour mushroom sauce over gnocchi in bowl and stir gently to coat. Add reserved cooking water, a little at a time, to moisten as desired. You want the gnocchi to be quite saucy as the liquid will be absorbed upon baking. Stir in parsley.

Spoon gnocchi into three or four 2- to 4-cup (500-mL to 1-L) shallow baking dishes. Cover tightly with plastic wrap then place dishes in freezer bags or cover with foil. Freeze for up to 1 month.

To serve, let gnocchi thaw in refrigerator for at least 12 hours or for up to 2 days (alternatively, microwave baking dishes, one at a time, loosely covered with plastic wrap, on defrost/ 50% power, stirring every 2 minutes, until thawed, being careful not to let them heat).

Preheat oven to 350°F (180°C).

Remove plastic wrap and cover baking dishes with foil. Bake gnocchi for about 45 minutes or until hot and bubbling around the edges. Uncover and bake for 10 to 15 minutes to brown top lightly.

Serve with a little warm cream to stir in and thin sauce, as desired, then sprinkle with Parmesan.

Serves 4

Pappardelle With White Ragu

 

Pappardelle With White Ragu

You could be forgiven for thinking ragu bolognese is a tomato and meat sauce, but this version, without any tomato, is closer in spirit to the real deal served in Bologna. There, it is mostly a milk and meat sauce with only a bit of tomato added to balance the dulcet flavours of the milk. The ample wine used here lends an acidic backbone allowing the tomato to be left out entirely. I’ve borrowed some warm spice from a favourite version of a white ragu, made from wild boar, that I tried in Siena a few years ago. The resulting sauce is a favourite at my place. The chicken liver adds savoury depth, but I've made it optionalbecause it’s difficult to purchase singly.
Ingredients:
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 small onion, peeled and 

5 sage leaves coarsely grated
2 tsp (10 mL) finely chopped rosemary, divided
4 thin slices of prosciutto, finely chopped
8 oz (225 g) ground pork
1 chicken liver, trimmed of fat and finely chopped (optional)
1 cup (250 mL) dry white wine, preferably a dry Riesling
1½ cups (375 mL) whole milk
Pinch ground cloves
Salt and freshly ground black pepper
¼ cup (60 mL) 18% MF cream
Pinch freshly grated nutmeg
1 lb (455 g) dried pappardelle 

Parmesan cheese to garnish.

Directions:
Heat butter and oil in a large skillet with a tight-fitting lid over medium heat.  Once butter is foaming, add onion, sage and 1 tsp (5 mL) rosemary. Cook, stirring occasionally until the mixture is dry and the onion is translucent but not golden.

Add the prosciutto, stir to break apart and cook for 1 minute longer. Crumble pork over and cook until no longer pink, breaking up the meat from time to time with a fork, about 4 min Stir in the chicken liver (if using) and cook 2 minutes longer. Add wine, bring to a boil and reduce until a scant few tablespoons of liquid remain. Pour milk over, stir in clove and season with salt and pepper. Cover, reduce heat to low and simmer for 1 hour.

Remove lid (milk will have separated and appeared curdled). If most of the liquid still remains, continue cooking until reduced to about a third of the original Stir in cream, nutmeg and remaining 1 tsp (5 mL) rosemary. Check for seasoning and add more salt and pepper if necessary. Remove from heat and cover while preparing pasta.

Cook pappardelle in plenty of salted boiling water until al dente. Just before draining, return the sauce to medium heat; drain pasta and add to skillet Toss to coat several times, cooking the sauce and pasta together for about 1 minute. Divide between bowls and top each with a dusting of Parmesan.

Note: Makes 2 large dinner portions or 4 smaller portions as part of a multi-course meal.

Spinach And Bacon-Stuffed Pork Loin With White Wine And Rosemary Cream Sauce

Spinach and Bacon-Stuffed Pork Loin with 

White Wine and Rosemary Cream Sauce

Impress your guests with this attractive spiral-stuffed roast. The stuffing is light and delicious and the delicate cream sauce is an elegant alternative to gravy. Roast baby potatoes along with the pork and serve sautéed zucchini and sweet red peppers to complete the meal. Butterflying the roast is quite easy, but to save time have the butcher do it for you. A centre-cut roast works best for this recipe.  

*My favorite recipe to serve company at a dinner.

Roast
3 to 4 lb (1.5 to 2 kg) boneless pork single loin roast
6 slices side bacon or pancetta, chopped
2 shallots, finely chopped
2 cloves garlic, minced
1/4 cup (50 mL) dry white wine
1 pkg (10 oz/300g) spinach, trimmed
1 cup (250 mL) fresh bread crumbs
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

White Wine and Rosemary Cream Sauce
2 shallots, finely chopped 
1 tsp (5 mL) finely minced fresh rosemary
1/2 cup (125 mL) dry white wine
1 cup (250 mL) whipping cream
Salt and freshly ground black pepper

Directions:

Preheat oven to 325°F (160°C). 

In a large frying pan over medium-high heat, fry bacon until crisp. Drain off fat. Reduce heat to medium and add shallots and garlic. Sauté for 1 minute or until translucent. Add wine and spinach and sauté just until wilted. Transfer to bowl and let cool completely. Stir in bread crumbs. 

Meanwhile, place pork on board with fat-side up. Starting at right side and knife parallel with board, cut pork in half, almost but not all the way to left side, to butterfly. Open up loin so it lies nearly flat in one layer. Pat flat. Starting in the centre of opened loin and knife parallel with board, cut in half on the left side to butterfly again, almost but not all the way to the end. Butterfly again on the right hand side. Lay open. It will unfold like a fold-out section in a magazine, with four segments. Lightly pound with a meat mallet to make even thickness. Sprinkle both sides of pork with salt and pepper. 

Spread cooled spinach mixture evenly over cut side of pork, leaving about 1 inch (2.5 cm) at one short side bare. Starting opposite bare edge, tightly roll up jelly-roll style and tie with kitchen string. Heat clean frying pan over high heat until hot. Add roast, fat-side down, then sear on all sides. Place in roasting pan; set frying pan aside. Roast the pork uncovered for 50 minutes or until meat thermometer reads 155° to 160°F (68° to 70°C) and a hint of pink remains in pork. Place on cutting board and tent with foil. Let stand for 10 minutes before slicing. 

To make sauce, heat reserved frying pan over medium heat. Add any juices from roasting pan and bring to a boil. Add shallots and rosemary and sauté for 2 minutes or until soft. Add wine and bring to a boil, stirring. Boil until wine is reduced by half. Add cream and boil until slightly reduced and thickened. Season with salt and pepper. Serve slices of roast drizzled with sauce.

Serves 8

Herbes De Provence Veal With Creamy Brie

Herbes De Provence Veal with Creamy Brie

Veal always spells luxury. Its light and delicate flavour is the perfect canvas for a French blend of herbaceous herbs, a layer of deluxe creamy brie and a white wine drizzle—elevating it to any style of entertaining. Asparagus would be an ideal companion. Bon appétit! 

Ingredients:

1 lb (500 g) round of double crème brie

8 veal scaloppini, about 1½ lbs (750 g) total
2 tsp (10 mL) herbes de Provence
2 tbsp (30 mL) butter, divided
1½ cups (375 mL) dry white wine
4 cups (1 L) baby arugula, not packed

Directions:

To make cheese easier to slice, place in freezer for 20 minutes. Then cut off all rind. Slice cheese in half, forming 2 half-circles. Place 1 half, cut-side down on a cutting board. Slice into 4 pieces, each about ¼ inch (5 mm) thick. Repeat with the second half.

2. Meanwhile, heat broiler with oven rack set 4 inches (10 cm) from the heat.

3. Lay veal slices on waxed paper. Sprinkle top sides only with herbes de Provence. Heat a large skillet over medium heat. Add 1 tbsp (15 mL) butter and tilt to coat. Add 3 to 4 pieces veal, seasoned-side down. Cook until they take on a little browning, from 1 to 1½ minutes a side. Remove to a large baking sheet. Repeat with remaining butter and meat.

4. Pour wine into pan and turn heat to high. Boil, scraping pan bottom often to release browned bits. When reduced to about ½ cup (125 mL), after about 5 minutes, remove pan from heat.

5. Lay cheese slices on veal. Place under broiler until cheese starts to melt, 1 to 1½ minutes. Arrange on plates or a platter. Drizzle with reduced wine sauce. Scatter arugula overtop and serve.   Serves 4

French Onion Soup

French Onion  Soup

Ingredients
¼ C (57 g) unsalted butter
6 med yellow onions, sliced
1 tsp (4 g) sugar
1 T (8 g) flour
1 C (237 ml) dry white wine
4 C (946 ml) beef broth
Pepper to taste
6 (½ inch thick) slices day-old French bread
2 C (241 g) grated swiss cheese
½ C (90 g) grated parmesan cheese

Directions:
Melt butter in a large Dutch oven over medium low: add onions and sugar; cover anad cook stirring occasionally, 30 minutes or until onions are soft but have not yet started to turn golden. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich carmel color, 10 to 15 minutes.


Whisk in flour until well blended; gradually add wine and cook, whisking constantly, until mixture boils and thicken. Whisk in broth and pepper; bring to a boil.


Reduce heat, cover and simmer 15 minutes. Ladle soup into six 1 1/2 cup bowls. Top each with a bread slice; sprinkle with cheese. Place under broiler until cheese melts and bubbles.

Fried Artichokes With Shallot Sauce

Fried Artichokes with Shallot Sauce1

Ingredients:

4 of Romanesco artichokes
4 of shallots
1 BUNCH of parsley
dry white wine
lemon
unsalted butter
extra-virgin olive oil 
salt

Directions:

Bring a medium pot of water to a boil, add salt and the juice of 1 lemon. Trim the artichokes removing the tough outer leaves and cook them whole for 14-16 minutes.

Remove and chill immediately in ice water for 2 minutes.

Cut them in half lengthwise. Add 1/4 cup oil to a frying pan and bring to 350°F. Add the artichokes and fry for 4-5 minutes.

Peel the shallots and coarsely chop them. Melt 1 Tbsp. butter in a saucepan and brown the shallots with a pinch of salt for 4-5 minutes.

Add a few stalks of parsley and 1/2 glass of wine. After a couple of minutes, add the cream and continue cooking for 8-9 minutes, until the liquid is almost completely reduced.

Blend the mixture and return it to a saucepan over low heat and cook to a creamy consistency

Blend 1/2 oz. parsley leaves with 1 1/2 Tbsp. olive oil and 2 Tbsp. sunflower seed oil.  Drizzle the parsley oil on the artichokes and serve with the shallot sauce on the side.  Serves 4

Bouillabiasse With Garlic Croutons

 

Bouillabaisse With Garlic Croutons

There are many opinions on what makes the perfect bouillabaisse and they’re all correct! This version is light and flavourful and can be made in stages to simplify preparations for entertaining. Be sure to use the freshest seafood you can get and adapt with other types of fish and shellfish as you desire.

Ingredients:
Broth
1 lb (500 g) jumbo shrimp with shells
2 tbsp (25 mL) olive oil
3 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, chopped
2 cloves garlic, chopped
2 tbsp (25 mL) tomato paste
2 bay leaves
Pinch saffron threads
8 cups (2 L) water
1 cup (250 mL) dry white wine
2 tsp (10 mL) salt
Soup
3 tbsp (45 mL) olive oil
2 leeks, white and light green part only, chopped
2 carrots, diced
Salt and freshly ground pepper
9 small new potatoes, cut into thin wedges
1 clove garlic, minced
12 slices baguette
½ cup (125 mL) dry white wine
1 lb (500 g) skinless firm white fish, cut into chunks 18 mussels
Juice of ½ lemon
Chopped fresh parsley or chives

Directions:
To make broth, peel shells and tails from shrimp and devein, if necessary; set shells aside. Cover and refrigerate shrimp for soup.

In a large pot, heat oil over medium heat; sauté celery, carrots and onions for about 10 minutes or until onions are soft and lightly browned. Add garlic and sauté for 1 minute. Add reserved shrimp shells; cook, stirring, for about 2 minutes or until pink. Stir in tomato paste. Add bay leaves, saffron, water and wine; bring just to boil. Reduce heat and simmer for about 1 hour, or until volume is slightly reduced and flavour is fully developed. Strain through sieve, reserving broth; discard solids. Stir in salt. (Broth can be cooled, covered and refrigerated for up to 1 day or frozen for up to 1 month.)

To make soup, heat 1 tbsp (15 mL) of the oil over medium heat in a large pot. Add leeks, carrots, ¼ tsp (1 mL) salt and pepper to taste; sauté for about 10 minutes or until softened. Stir in potatoes and broth. Increase heat to high and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender. Keep hot.

About 10 minutes before serving, preheat broiler. Combine 1 tbsp (15 mL) of the remaining oil and minced garlic in a bowl. Lightly brush over both sides of each baguette slice. Place on a baking sheet and broil, turning once, or until lightly toasted. Set aside.

Season shrimp with salt and pepper. In a large skillet, heat remaining 1 tbsp (15 mL) oil over medium-high heat. Add shrimp, in batches, and sauté just until pink and slightly curled. Transfer to a warm dish; set aside.

Add 1 cup (250 mL) of the soup and wine to pan and bring to a simmer. Add fish and poach for about 5 minutes or just until firm. Use a slotted spoon to transfer fish to the dish with the shrimp. Add mussels to the pan, cover and cook, shaking pan occasionally, for 2 to 3 minutes or until mussels are opened. Discard any that do not open.

To serve, divide shrimp and fish evenly among warmed shallow serving bowls. Stir liquid left in skillet into the soup. Add lemon juice and season to taste with salt and pepper. Ladle soup over seafood and float croutons on top. Garnish with mussels and sprinkle with parsley.
Serves 6

Engagement Chicken

Roast Chicken

Ingredients:

1 (4 to 5 pound) roasting chicken

Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade1 tablespoon all-purpose flour

Directions:

Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Mushroom Risotto IP

You’ll Enjoy Instant Pot Mushroom Risotto Because:

No need to tend the pot with careful continuous stirring!!
Elegant and luxurious Italian dish that is easy to make from home with the help of a Pressure Cooker.
The rich and creamy mouthfeel is so satisfying and comforting to eat.
Easy to accomplish evenly cooked risotto with consistent results.
The 3-mushrooms combination brings multiple umami earthy flavors and a variety of mouthfeel and crunchy texture.

Ingredients for Instant Pot Mushroom Risotto Recipe

---

3 tablespoons olive oil, divided

2 cups Arborio rice

4 tablespoons  unsalted butter, divided
4 1/2 cups stock = (1½ cup mushroom soaking liquid   
     + 3 cups unsalted chicken stock)
3 dried shiitake mushrooms, rehydrated and sliced
12 -16 large cremini mushrooms, sliced
100 grams oyster mushrooms, sliced
1  small onion, finely diced
Optional: 

1 small shallot, finely diced
4 garlic cloves, minced
¾ cup dry white wine or dry sherry wine
20 grams Parmesan cheese, finely grated
3 tablespoons light soy sauce (not low sodium soy sauce), divided
Kosher salt and ground black pepper to taste
Garnish with chopped parsley.

Instructions for Instant Pot Mushroom Risotto

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Preparation

INGREDIENTS

12 -16 (600g – 650g) large cremini mushrooms, sliced
100 grams oyster mushrooms, sliced

Prepare the ingredients as listed.

Step 1
Rehydrate Dried Shiitake Mushrooms
INGREDIENTS and TOOL
3 (22g) dried shiitake mushrooms
400ml warm water
Pyrex glass measuring cup

In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 – 30 minutes. Place something on top to prevent the mushrooms from floating. 

After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms.

Set the mushroom soaking liquid aside as you will need it later.

Step 2
Prepare Pressure Cooker
Instant Pot Electric Pressure Cooker
Heat up your pressure cooker over medium high heat.
Instant Pot: press “Sauté” button, then “Adjust” button once to Sauté More function (Instant Pot Duo Plus 60: Press “Saute” button twice)

Ensure your pot is as hot as it can be.

Instant Pot: wait until indicator says HOT.

Step 3
Sauté Mushrooms
2 tablespoons (30ml) olive oil 2 tablespoons (29g) unsalted butter
Sliced cremini mushrooms.

Sliced oyster mushrooms

2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)

Pour 2 tbsp (30ml) olive oil and 

2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over the whole bottom of the pot.

Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter.

Mushrooms will start to release their moisture. At the 8-minute mark, drain
some of the moisture to speed up the process. 

Let the moisture evaporate completely, then season with 2 tbsp (30ml) light soy sauce and stir occasionally until mushrooms are slightly crisped and browned. 

*Pro Tip: This step will take roughly 17 – 22 mins (~12 mins on stovetop), but it will greatly enhance the flavor of the risotto.

Step 4
Prep Ingredients 

1 (163g) small onion, finely diced Optional: 

1 (27g) small shallot, finely diced

4 (15g) garlic cloves, minced 

Parmesan cheese, finely grated

Parsley, chopped

While the mushroom slices are sauteing, prep the remaining ingredients accordingly.

Step 5
Combine Stock to Create Mushroom Chicken Stock

INGREDIENTS

1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)

3 cups (750ml) unsalted chicken stock

1½ cup (375ml) mushroom soaking liquid

Pyrex glass measuring cup

While the mushroom slices are sauteing, combine 

1 tbsp (15ml) light soy sauce, 

3 cups (750ml) unsalted chicken stock, and 

1½ cup (375ml) of the mushroom soaking liquid together in a glass measuring cup.

Step 6

Sauté Onions and Garlic

INGREDIENTS
Diced onions
Diced shallots
Minced garlicAdd diced onions and shallots, then saute until soft and fragrant (~1 minute). 

Add in minced garlic, then saute until fragrant (~30 seconds). 

Move everything to one side of the pot to create room for the oil and rice.

Step 7Add Rice and Season

INGREDIENTS

1 tablespoon olive oil

2 tablespoons (29g) unsalted butter

2 cups (400g) arborio rice

Sliced shiitake mushrooms

Add 1 tbsp (15ml) olive oil and another 2 tbsp unsalted butter to the empty half of the pot.


Add 2 cups arborio rice in the oil. Stir until the rice is evenly coated with the oil.

Mix everything together and continue to stir. 

After 2 – 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. 

Add sliced shiitake mushrooms and mix well with the rice.

Step 8

Deglaze

Ingredient

¾ cup (188ml) dry white wine

Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon.

Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.

Pressure Cook Risotto

INGREDIENT
4 cups (1L) mushroom chicken stock (from Step 5)
Pour 4 cups (1L) mushroom chicken stock in the pressure cooker.

*Pro Tip 1: Now is a good time to make sure no rice or onion pieces stick to the sides of the pot.
Close lid and pressure cook at
Pressure Cooking Method: High Pressure for 5 minutes, then
Pressure Release Method: Quick Release
Open the lid carefully.


*Pro Tip 2 – For Softer Risotto: The above cooking time will produce al-dente risotto. So, if you prefer softer risotto, add an extra minute or two to the cooking time.
Optional Fancy Step
Warm Plates

Warm serving plates in the oven (we warm our plates in a 200°F toaster oven), this helps ensure the best risotto consistency when served.