Mushroom Bacon Risotto

Mushroom Bacon Risotto
Print Recipe
    Servings Prep Time
    3 people 10 minutes
    Cook Time
    43-45 minutes
    Servings Prep Time
    3 people 10 minutes
    Cook Time
    43-45 minutes
    Mushroom Bacon Risotto
    Print Recipe
      Servings Prep Time
      3 people 10 minutes
      Cook Time
      43-45 minutes
      Servings Prep Time
      3 people 10 minutes
      Cook Time
      43-45 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
      2. Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
      3. In same skillet over medium heat add 1 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
      4. Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
      5. Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
      6. When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
      Recipe Notes

      Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.

      Tarragon Chicken Cutlets

      Tarragon Chicken Cutlets
      Print Recipe
        Servings Prep Time
        3-4 people 20 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        3-4 people 20 minutes
        Cook Time
        20 minutes
        Tarragon Chicken Cutlets
        Print Recipe
          Servings Prep Time
          3-4 people 20 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          3-4 people 20 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
          2. Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
          3. Reduce heat to medium and add 1 tbsp of butter to pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and butter, 1 tbsp at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

          Rack of Lamb with Pomegranate Sauce


          Rack of Lamb with Pomegranate Sauce
          Print Recipe
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Rack of Lamb with Pomegranate Sauce
            Print Recipe
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Ingredients
              Lamb
              Pomegranate Sauce
              Servings: people
              Instructions
              Lamb
              1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
              2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
              3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
              4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
              Sauce
              1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
              Recipe Notes

              Sauce can be made a day ahead and gently rewarmed for serving.

              Braised Celery and White Beans


              Braised Celery and White Beans
              Print Recipe
                Servings Prep Time
                4 servings 20 minutes
                Cook Time Passive Time
                75 minutes 45 minutes
                Servings Prep Time
                4 servings 20 minutes
                Cook Time Passive Time
                75 minutes 45 minutes
                Braised Celery and White Beans
                Print Recipe
                  Servings Prep Time
                  4 servings 20 minutes
                  Cook Time Passive Time
                  75 minutes 45 minutes
                  Servings Prep Time
                  4 servings 20 minutes
                  Cook Time Passive Time
                  75 minutes 45 minutes
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
                  2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
                  3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
                  4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.

                  Roasted Sweet Potato Salad

                  Roasted Sweet Potato Salad
                  Print Recipe
                  A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                    Servings
                    4 people
                    Servings
                    4 people
                    Roasted Sweet Potato Salad
                    Print Recipe
                    A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                      Servings
                      4 people
                      Servings
                      4 people
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
                      2. Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
                      Recipe Notes

                      Recipe Source:  Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper