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Menu Plan for Fall I: Week 11, Day 1
Salmon and Chevre Risotto
Broccoli Custard
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This is a bit decadent, but it is winter and the holidays are almost here. Serve Risotto with a chunk of country bread if you like.
Salmon, Smoked Salmon and Spinach Risotto
Total time: 30 minutes
The smoked salmon lends a dinner party note to this risotto; the melted goat cheese makes it incredibly creamy.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 2 tsp dried chives
- 1 tsp dried tarragon
- 1 small onion
- 2 tsp olive oil
- 1/3 cup (1.5oz, 45gr) Parmesan cheese - freshly grated
- Condimenti
- 3oz (90gr) fresh salmon
- 3oz (90gr) smoked salmon
- 3oz (90gr) chevre, goat cheese (the creamy kind in the little square carton, in Europe it's Chevraux, in the U.S. Chavrie)
- 3oz (90gr) fresh or frozen spinach
Instructions:
- Heat chicken stock, tarragon and chives in medium saucepan. Keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat oil; add onion and sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - it will not hold it's shape on a plate.
- Add the Condimenti, Parmesan and stir well.
- Condimenti
- Put fresh salmon into a small skillet.
- Add 1/2 cup of water, cover and simmer over low heat until done, about 10 minutes.
- Remove salmon, pour off water and cut into chunks.
- Slice smoked salmon into strips.
- Slice spinach into thick strips.
- To Finish:
- Vigorously stir in the goat cheese and spinach, and heat through. Add the salmon, smoked salmon and Parmesan, stirring well to combine.
Broccoli Custard
Total time: 35 minutes
A mini Broccoli Casserole. Serve from the ramekin to keep it piping hot. Use just enough broccoli florets to lay snug but flat in the bottom of the ramekins, coming about half-way to the top.
Ingredients:
- 6 - 8 small, trimmed or cut, broccoli florets
- 2 eggs
- 1.5oz (45gr) Cheddar or Colby cheese
- 2 tbs milk, yogurt or 2 tsp water
- 1/4 tsp dried thyme
- 1 tsp olive oil
Instructions:
- Heat water in a medium saucepan.
- Trim broccoli, making small florets to fit into the ramekins.
- When the water is boiling, add the broccoli and blanch for 6 minutes.
- Drain and immediately rinse well with cold water.
- Lightly oil 2 ramekins.
- Arrange the broccoli florets snugly in the bottom of the ramekins.
- In a small bowl whisk the egg, milk and thyme.
- Pour over broccoli, dividing equally.
- Slice the cheese to fit and lay on top.
- Bake, 375F (180C) for 25 minutes. Remove and serve.
Note: I put the ramekins on a baking sheet for easier handling.
Cooking Schedule: 35 minutes |
Add risotto to onion, sauté |
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