A testament to nature’s bounty… this colorful and delicious risotto shouts warm days ahead!!! Starting with a soffrito of leeks, onions, and shallots… we marry the seasons with cooked and raw beets and peas garnished with toasted pistachios, mushrooms, clementine juice, garden fresh chives and thinly sliced Prosciutto. YUM!!! For the Soffrito… Enough extra virgin…
Vegetables
Cruciferous Vegetable Soup
It’s almost winter and local produce is scarce. Our “Cruciferous Vegetable Soup” started over medium heat with enough olive oil to just cover the bottom of our pot. Next came a Soffrito of chopped onions, sliced garlic, minced jalapeno, sliced shallots, a fresh bay leaf and some Maldon Sea Salt Flakes. Once our Soffrito was…
Creamy Leeks and Slow Roasted Tomato Bruschetta
Ingredients… 4 leeks, roots & dark green removed, sliced into thin half moons Enough clarified butter to cover the bottom of a sauté pan Sea salt 2 cloves of garlic, minced 4 ounces of goat cheese Splash of heavy cream 1 pint grape tomatoes, slow roasted 1 Tablespoon of fresh flat leaf parsley, chopped finely…
August Daze Risotto
Ingredients… Extra virgin olive oil 1 medium large onion, chopped Maldon Sea Salt Flakes 3 cups Aborio rice 3 garlic cloves, chopped finely 2/3+ cup dry white wine 9+ cups chicken or vegetable stock, warmed through 6 ears of fresh corn, kernels cut off the cobs 1 pint of grape tomatoes, halved and slow roasted… See…