I got a great set of tasting spoons for Christmas so I have been trying to dream up recipe’s that will be great to serve on my new set of spoons, here is what I came up with:
Ceviche – garlic, avocado, ginger, soy sauce, ginger root, lime juice, salt, red onion, cilantro, shrimp
Pear & Blue cheese – Cube the pear and cheese and drizzle with caramalized sauce made from sugar and champagne vinegar
Crabcake with Chipotle Tartar Sauce - Buy pre-made crabcakes from Tj’s thaw and roll into balls, re-bread and fry. Serve on top of Tartar Sauce
Tuna Tartare in Asian Sauce - Green onion, sesame seeds, soy sauce, sesame oil
Smoked Salmon with Mango Salsa – (self explanatory)
WILD MUSHROOM RISOTTO (pictured above)
Yield: 6 to 8 servings
Adapted from Neiman Marcus Taste: Timeless American Recipes (Clarkson Potter, 2007) by Kevin Garvin
4 cups homemade chicken stock or 2 (14-ounce) cans chicken broth
3 tablespoons olive oil
1 onion, minced (about 1 cup)
2 whole garlic cloves
1 1/2 cups shiitake mushrooms, sliced
1 1/2 cups cremini mushrooms, sliced
1 cup Arborio rice
1/3 cup heavy cream (add more as needed)
2 tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon salt to taste
1/4 teaspoon freshly cracked white pepper to taste
Garnishes: sliced Roma tomatoes and fried leek strips
1. Pour chicken stock into a saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and keep warm.
2. Place a heavy-bottomed saucepan on the burner directly next to stock. Heat oil in the empty saucepan over medium heat. When the oil is hot, add the onion and garlic, and sauté for 3 minutes. Remove the garlic cloves, crush, and set aside. Add all of the sliced mushrooms to the onion in pan and sauté, stirring often, for 5 minutes or until the mushrooms are softened and have completely released their moisture. Add the rice to the pan, sauté for 3 minutes, and reduce heat to low.
3. Using a 4-ounce ladle or a 1/2 cup measure, start adding the warm chicken broth to the rice mixture while stirring with a wooden spoon, allowing the rice to absorb each addition of liquid before adding another ladle of broth. It will take about 35 minutes, stirring constantly, for all the broth to be added and absorbed.
4. Remove from heat. Stir in 1/3 cup cream, butter, cheese, and the crushed garlic. Add more cream as needed. Season with salt and pepper, and garnish with sliced Roma tomatoes and fried leek strips. Serve immediately.