Filet Mignon with Warm Shallot Vinaigrette, Sautéed Mushrooms and Toasted Baguette

Filet Mignon with Warm Shallot Vinaigrette, Sautéed Mushrooms and Toasted Baguette

When my birthday occurred a couple of months ago, Mrs. Stuntman took me out to dinner the day prior because she had to work on the evening of my actual birthday. On my actual birthday, I posted a picture of the dish I ate for dinner on instagram. Call this an update but this could easily be served this weekend for Valentine's Day if you don't want to go out to eat.

Inspiration Behind the Dish

I was surfing the net recently and came across a dish that won a Top Chef challenge in a prior season. It paired halibut with a vinaigrette. Vinaigrettes are ubiquitous in dressing salads, but are more uncommonly used by home cooks as a sauce to complement a protein and I wanted to explore the idea. In addition, the supermarket I normally patronize had USDA Choice New York steaks on sale, however they were a little too large of a portion for my family so I purchased filets instead. A quick review of The Flavor Bible revealed that beef steaks pair well with shallots, mushrooms and Dijon mustard.

Dish Details

I would like to think that this dish would be served at any fine dining steakhouse. I adapted a vinaigrette from Food & Wine but the remaining components of this dish are original.

Ingredients

2 shallots, sliced thinly
1/2 cup plus 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
2 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup Italian parsley leaves
Kosher salt
Freshly ground black pepper
2 8-ounce beef tenderloin steaks, approximately 1-inch thick
8 ounces cremini mushrooms, sliced
1 tablespoon garlic, minced
1/4 cup dry white wine
1 baguette, cut into 1/2" slices on a bias
Basil leaves, cut into chiffonade (for garnish)

Method

1. Prepare the vinaigrette. Combine the shallots and 1/2 cup olive oil in a saucepan over medium low heat and sweat, stirring frequently until softened, approximately 10 minutes.

Transfer the contents of the saucepan to a blender and let it cool slightly. Add the vinegar and mustard into the blender and purée until smooth. Add in the parsley and pulse until finely chopped. Season the vinaigrette with salt and pepper to taste, then keep warm over low heat.

2. Sear the steaks. Place 1 tablespoon olive oil in a large skillet over medium-high heat and heat until the oil starts to smoke. While the oil is heating, season the filets with salt and pepper then add them to the skillet to sear, approximately 4 minutes. Flip the steaks to sear on the opposite side but reduce the heat to medium, until desired doneness is reached, approximately 6 minutes for medium rare.

3. Sauté mushrooms and finish the dish. If the skillet is dry once the steaks are removed, add the remaining teaspoon olive oil then the mushrooms. Sauté the mushrooms until they shrink, approximately 3 to 4 minutes. Add the garlic to the pan and stir until fragrant, approximately one minute, then deglaze with the white wine, scraping any fond from the pan. Season with salt and pepper and continue to simmer until the wine has evaporated.

While the wine is reducing, put the baguette slices on a aluminum foil lined sheet pan and season with salt and pepper. Place under the broiler, checking every 30 seconds until the desired color is reached.

To plate, follow the classic design of starch at 10 o'clock, protein at 2 o'clock with sauce under the protein and vegetables at 6 o'clock by spooning a tablespoon of vinaigrette onto a plate right of center, then placing the filet onto the vinaigrette at the center of the plate. Using a slotted spoon, drizzle some mushrooms off to the side of the filet then lean a baguette slice against the filet on the opposite side of the vinaigrette and garnish the dish with the chiffonade basil.

Final Thoughts

This dish is about as spontaneous as I'll get because I did not plan to publish it here when I went shopping for the ingredients in the morning I prepared it. In fact, I composed it while I was there in the supermarket based upon the ingredients I knew I had in my pantry. Still, it was well balanced with the baguette offering a texture contrast. In addition, the acidity of the vinaigrette balanced out the sweet flavors in the basil and the savory steak from the standpoint of the flavor profile. From an execution standpoint, I altered my method slightly in preparing a filet because I found that, by following my prior method, the center was too rare for my taste and, in many cases, blue in the center.

Risotto with Mascarpone and Prosciutto

Risotto with Mascarpone and Prosciutto

A couple of weeks ago, I asked my facebook friends' favorite risotto flavors. Parmesan was a popular flavor. Mushrooms was also fairly common. I was a little surprised by the answers given primarily because they're ubiquitous. Furthermore, I examined several Italian restaurant menus but I didn't find much more creativity with their risottos.

I don't know about you, but I get bored with common flavors. It's the reason why I've profiled one with Japanese ingredients, one where I substituted red wine for white and not one but two versions where I replaced the Arborio rice with another starch.

You might be curious to note that I used rather pedestrian flavors but I didn't prepare this risotto to demonstrate interesting ingredient pairings for the sake of taste. The reason I'm presenting this dish to you is due to it's viscosity. A risotto is normally finished off with butter and parmesan but in this case, gruyere and mascarpone is substituted for the parmesan which resulted in a creamier consistency. In addition, the prosciutto also added a contrast in texture because it is crispy, when prepared in the manner the recipe suggests. Other than tasting it for seasoning after the herbs and cheese have been added, I didn't alter this dish from foodnetwork.com so I kindly request you go there for it.

Successful?

I'm happy to report that this risotto has replaced the one with peas and bacon as Mrs. Stuntman's new favorite. In fact, I have a funny feeling this dish will be making a encore appearance on my dinner table sometime soon. I can only conclude that there is something to these vanilla flavors after all. Whew knew?

Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper

Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper

I withheld the entreé I ate at A Land Remembered from my review of the Food and Wine Conference because I was unexpectedly inspired that evening. Weeks prior, it was announced that I was lucky enough to be chosen to participate in this week's #SundaySupper event sponsored by The Beef Checkoff and I had ideas of what I was going to prepare for it but hadn't worked it out fully yet. Well, that evening my original idea was sidelined after eating the filet I ordered. The filet itself was prepared perfectly but what sent it over the top was pairing the cloves from the roasted garlic garnish with a bite of the beef. I left that evening inspired by the pairing and motivated to explore it further.

Before I proceed, let's discuss The Beef Checkoff for a minute. The 1985 Farm Bill established it to research and market beef and is funded by American cattle farmers and ranchers. Please follow them on twitter and pinterest in addition to #SundaySupper's own Beef Pinterest board plus give them a 'Like' on facebook. I also recommend checking out the recipe list on their website because it highlights the versatility of beef with categories such as breakfast dishes and repurposing leftovers. In the interest of full disclosure, this post is sponsored by The Beef Checkoff. All opinions are my own.

The Challenge

Replicate the flavor profile at home I tasted in a restaurant environment.

The Source

I adapted roasting method from thekitchn.com to the compound butters found on Kiss My Smoke.

Ingredients

2 heads garlic, loose layers of "paper" peeled
tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 to 3 medium shallots, chopped
1 cup (2 sticks) unsalted butter, at room temperature
4 12-ounce top sirloin steaks
2 tablespoons Italian parsley, chopped (for garnish)

Method

1. Roast garlic: Preheat the oven to 400⁰ Fahrenheit and place an oven rack in the middle position. Cut each head crosswise so the tips of each clove are exposed. Drizzle each head with a teaspoon or two of olive oil, then wrap each head in aluminum foil. Place each foil pouch on a small sheet pan and roast in the oven until caramelized and soft. Start checking at 40 minutes and, if not completed, at 10 minute intervals until completed. Let it cool slightly, then squeeze out two-thirds of the cloves into a mixing bowl to cool completely. Reserve the remaining third separately.

2. Caramelize shallots and form the butter: While the garlic is in the oven, heat 1 tablespoon olive oil in a small skillet over medium heat. Once the oil starts to smoke, add the shallots and sauté until golden brown, stirring occasionally. Place the shallots along with any pan drippings into the bowl with the roasted garlic to cool. Once cooled, add the softened butter and mix using a hand or stand mixer with whisk attachments. Transfer the butter to a bowl, cover and refrigerate until ready to use.

3. Grill the steaks: Heat a grill or grill pan over medium-high heat. Once hot, grill the steaks to desired doneness, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill and allow to rest, tented with tin foil for 5 minutes. To plate, place a steak in the center of the plate, top with a tablespoon of the compound butter and garnish with parsley and reserved garlic cloves.

Successful?

While I tasted the same flavor profile, it wasn't as good as the restaurant dish. By the way, I did take a picture of the filet, which follows:

Before you go, check out the other beefy dishes in this week's event.

• Beef Barbacoa by That Skinny Chick Can Bake
• Beef Brisket Hash by The Girl In The Little Red Kitchen
• Beef Kafta with Lemon Tahini Sauce by Neighborfood
• Beef Teriyaki On a Stick by In The Kitchen With KP
• Chipotle Tequila Flank Steak by The Messy Baker
• Enchilada Casserole by Melanie Makes
• Greek-Style Beef Kabobs (aka Souvlaki) by Cupcakes & Kale Chips
• Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter by Crazy Foodie Stunts
• Grilled Sirloin Steak and Eggs with Broccoli Rabe by Family Foodie
• Homemade Italian Style Beef Kabobs by Momma's Meals
• Meatball Lover's Sandwich by Shockingly Delicious
• Mini Meatball Minestrone Salad by Foxes Love Lemons
• Pepper Steak Crostini by Cindy's Recipes and Writings
• Pop-in-the-Oven Beef Stew by Alida's Kitchen
• Restaurant Style Burger by Peanut Butter and Peppers
• Shredded Beef Wet Burritos by girlichef
• Spiced Coffee Rubbed Steak by Bobbi's Kozy Kitchen
• Spinach Pancetta Beef Rouladen {Spinach Pancetta Beef Roll-ups} by The Not So Cheesy Kitchen
• Steak and Heirloom Tomato Salad by Magnolia Days
• Stuffed Flank Steak with Butterfly Tutorial by The Foodie Army Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Butternut Squash Gnocchi with Balsamic Brown Butter for a Squashin' Winter #SundaySupper

Butternut Squash Gnocchi with Balsamic Brown Butter

Thank you for your patience with my hiatus.

About a year ago, I moved to my current residence where I published my first dish from my new home. At the time, I hadn't worked out the best place to take pictures of my food which resulted in a shoddy pictures, even by my low standards. So when the team at #SundaySupper Movement tackled winter squash dishes this week (hosted by Heather of girlichef), I welcomed the opportunity to reshoot and update my pumpkin gnocchi dish.

The Challenge

Fix my sub-standard photography.

The Source

I substituted butternut squash for the pumpkin plus an egg for the olive oil and updated the brown butter sauce for more flavor using this Emeril Lagasse recipe, but omitted the herbs in the gnocchi dough and followed Willow's method ofWill Cook for Friends.

Ingredients

1 butternut squash (about 2 pounds) halved lengthwise, seeds and fibers removed
2 tablespoons extra-virgin olive oil
2 1/2 cups all purpose flour, plus more if needed
1 egg
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons fresh sage, finely chopped plus more for garnish
Freshly grated parmesan cheese for garnish

Method

1. Roast the squash and make the dough: Preheat the oven to 375° Fahrenheit. Rub the olive oil into the flesh and season with salt and pepper. Place on a foil-lined sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven and rest until cool enough to handle. Scoop out the flesh into a large bowl and discard the skins. Too the squash, add and combine the egg, nutmeg, salt and pepper. Cover the mixture with the flour and work it into a dough using your hands. Once complete, cover with a damp towel and rest at room temperature for 30 to 45 minutes.

2. Make the gnocchi: Place the dough on a lightly floured flat surface and divide into 4 equal portions. Roll each portion into a long rope, about 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If not using immediately, freeze on a floured sheet tray.

3. Cook and finish the dish: Bring a well salted pot of at least 4 quarts to a boil over high heat. Add the gnocchi and boil until they float to the top. Drain and set aside. In a large skillet over medium heat, melt the butter until the foam subsides and the butter turns an amber color and releases a nutty aroma, about 3 minutes. Remove from heat and add the shallots, vinegar and sage, then season with salt and pepper to taste. Stir to combine. Add the gnocchi and toss to combine. and heat through. Serve in warmed bowls and garnish with fresh sage and parmesan cheese.

Successful?

If I remember correctly, my dish from last year was one of the most balanced I had consumed in a long time, hitting all the notes, despite my problems documenting the occasion: sweet, savory, salty, and sour. This dish was no different but they key is the well seasoned brown butter. If you're interested in the prior photo I've published, you can view it here.

In other news, I can't speak highly enough of Isabel, the founder of the #SundaySupper Movement and Anne of Webicurean who I had the pleasure of meeting in person a couple of weeks ago over dinner when Isabel was in town on business. Anne and I are local. Mrs. Stuntman and our daughter also attended and left the meeting with a better understanding why this movement has attracted so many participants.

From, left to right, me, Isabel and Anne.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spaghetti with Mushroom Ragù

Spaghetti with Mushroom Ragù

I prepared this dish out of curiosity, more than anything. This is a Lidia Bastianich recipe but Anne Burrell has a version in her cookbook too, which leads me to believe that this is a common dish in Italy.

The Challenge

Explore a common Italian dish

The Source

Adapted from pages 106-107 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1/2-ounce dried porcini mushrooms
1 1/2 cups warm water
1 1/2 pounds mixed mushrooms (I used a mixture of oyster and cremini mushrooms)
3 sprigs fresh thyme
1 sprig fresh rosemary, approximately 4-inches long
1 large sprig fresh sage with 4 or more leaves
1/4 cup extra-virgin olive oil
1/4 cup (4 tablespoons or 1/2 stick) unsalted butter
1 medium onion, finely chopped
3 large shallots, finely chopped
1/3 cup tomato paste
1 cup dry Marsala wine
4 cups homemade chicken stock, warmed
Kosher salt and freshly ground black pepper
3/4-pound dried spaghetti
Freshly grated parmigiano and chopped fresh Italian parsley (for garnish)

Method

1. Finish your mise en place: Soak the dried porcini in the warm water for thirty minutes. Once reconstituted, remove porcinis with a slotted spoon and squeeze out excess water back into the warmed water and reserve. Slice the porcinis into thin pieces no more than 1/4-inch wide. Clean and slice the mixed mushrooms into the same 1/4-inch wide pieces. Tie the thyme, rosemary and sage together with a piece of kitchen twine to form an herb bundle. Fire your salted pasta water(6-8 quarts) over high heat.

2. Prepare the mirepoix: Melt the butter in the olive oil in a large skillet over medium heat. Once melted add the shallots and onion, then season with salt. Sweat until softened, approximately 6 minutes. Add all mushrooms (mixed and porcini) evenly to the pan. Season again with salt and add the herb bundle. Cover the pan and raise the heat to medium-high, shaking the pan frequently so the mushrooms release their juices, approximately 3 minutes. Uncover and raise the heat to high, stirring continually until the mushrooms shrink and the juices evaporate, approximately 5 minutes. Once the pan is dry, create a well in the middle and drop in the tomato paste. Stir the paste and toast for a minute then stir it into mushrooms.

3. Simmer the ragù and boil the pasta: Deglaze the pan with the Marsala. Stir until the wine thickens and evaporates. Pour in the mushroom water and half of the chicken stock and bring to a boil, stirring to release any remaining fond. Reduce the heat to simmer and cover for approximately 20 minutes, adding stock when necessary to keep the mushrooms submerged. Uncover and continue to simmer for an additional 20 minutes, continuing to add stock when needed. Drop the spaghetti into the pasta water and boil for 1 to 2 minutes less than the box instructs. Reserve 1 cup of the pasta water.Once the mushrooms are tender and the sauce thickens, remove from heat and discard the herb bundle. Drain the pasta once completed and add to the ragù, stirring to blend the flavors. Season to taste with salt and pepper. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

When she tried this dish, Mrs. Stuntman said she missed her meats but had great flavor. I actually only used half of the ragù, partially because I did not boil that much pasta that particular evening, but more importantly, Chef Bastianich noted that it could be stirred into a risotto or polenta.

Herb-Stuffed Chicken Thighs with Balsamic Jus

Herb-Stuffed Chicken Thighs with Balsamic Jus

While I was looking at The Flavor Bible one day, I noted that balsamic vinegar and chicken complemented each other and I had seen many dishes that featured these two ingredients recently so I decided to test the flavor pair myself.

The Source

I adapted this dish from Food & Wine.

Ingredients

4 tablespoons unsalted butter
1 medium onion, thinly sliced
3 thyme sprigs
1 cup dry white wine
4 cups chicken stock or canned low-sodium broth
1 bay leaf
6 black peppercorns, crushed
1/2 cup balsamic vinegar
1/2 cup thinly sliced shallots
1 stick unsalted butter, softened
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh flat-leaf parsley, finely chopped
1 teaspoon garlic, minced
4 bone-in skin-on chicken thighs
Ksher salt and freshly ground pepper

Method

1. Melt the butter in a large saucepan over medium heat. Add the onion and thyme sprigs and cook, stirring occasionally, until the onion is softened and browned, about 10 minutes. Add 1/2 cup of the wine and boil over medium-high heat until the liquid is almost evaporated, about 3 minutes. Add the chicken stock, bay leaf and peppercorns and boil until reduced to 1 1/2 cups, about 30 minutes.

2. In a medium saucepan, combine the balsamic vinegar with the shallots and the remaining 1/2 cup of white wine and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the reduced chicken stock and cook for 2 minutes. Strain the sauce into a small saucepan.

3. In a bowl, combine the butter with the thyme, tarragon, parsley and garlic. Gently spread the mixture under the chicken skin. Season with salt and pepper and refrigerate until the butter is firm, about 1 hour.

4. Preheat the oven to 450° Fahrenheit. Lightly oil a oven-safe skillet. Add the chicken, skin side down, and cook over medium-high heat until browned, about 5 minutes. Turn the chicken skin side up and roast in the oven until cooked through, about 20 minutes, then transfer the chicken to a warm platter.

5. Pour the juices from the roasting pan into the balsamic jus. Reheat the balsamic jus, then pour into a sauceboat and serve with the chicken.

Successful?

The chicken stock took some of the bite out of the taste of the vinegar but the flavors do pair well.

Mushroom Risotto

Mushroom Risotto

The first anniversary of my first post was this past Saturday, so I thought I'd go back to basics to commemorate it. It's also a little ironic because I was a little reluctant to publish my previous risotto dish because I was apprehensive it wasn't crazy enough for this website. The dish I published this past summer used an altered method so I wanted to demonstrate the fundamentals, partially to take the mystery out of the dish.

So let's discuss a basic risotto method because this is a dish that requires some attention. Before you start, place stock in a medium saucepan and bring to a simmer, then reduce heat to low to keep warm. Heat fat (usually olive oil or butter) over medium heat in a flat-bottom skillet and add in some chopped onions or shallots to sweat. Toss the rice into the onions and stir to toast, then deglaze with white wine stirring until absorbed. Then add in 1 ladle of stock, continually stirring until it is absorbed. Continue to add stock, 1 ladle at a time and continually stirring before adding more stock. About half of the way through the stock, start tasting the rice. The rice won't be fully cooked yet, but keep adding stock until it's al dente. Once the rice reaches this consistency, add your flavorings, shut off the heat and stir in a thickening agent (usually butter and/or cheese).

The Challenge

Demonstrate the process of making a basic risotto.

The Source

Page 163 of the recipe guide of Top Chef University DVD set.

Ingredients

2 tablespoons vegetable oil
2 medium shallots, chopped and divided
1 clove garlic, minced
3 cups assorted wild mushrooms, (such as chanterelles, shitakes, creminis, etc.) cleaned, trimmed and coarsely chopped
1/2 cup plus 2/3 cup dry white wine, divided
3 tablespoons extra-virgin olive oil
1 cup Arborio rice
6 cups chicken stock, warmed as described above
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup fresh Italian parsley, chopped
1/4 cup Parmigiano-Reggiano, freshly grated

Method

1. In a large sauté pan, heat the vegetable oil over high heat. Once hot, add garlic and half of the chopped shallots. Cook until translucent, approximately 3 minutes. Add the mushrooms and cook until wilted. Deglaze with 1/2 cup white wine and season with salt and pepper. Continue to cook over high heat until the wine has absorbed. Remove from heat and set aside.

2. In a large flat-bottomed skillet, heat the olive oil over medium high heat. Once hot, add the remaining shallots and sweat until translucent. Add the rice to toast, ensuring the rice is coated in the oil. Deglaze the rice with the remaining white wine and continually stir until evaporated.

Once the wine has been absorbed, add 1 ladle of stock to the rice, continually stirring until it has absorbed before adding another ladle, as described above until the rice is al dente. All of the stock may or may not be needed. Fold in the mushrooms and parsley, then remove from heat. Add in the butter and stir to melt, then season with salt and pepper to taste. Garnish with the Parmigiano.

Successful?

On the surface, this dish appears to be rather pedestrian, but it yielded incredible flavor. I've also had issues in the past with the consistency of risotto but this time it was very creamy, and it spread once it was plated into my bowl.

On a side note, I grew up (and still live) in Silicon Valley and have been a San Francisco 49ers fan for 30+ years, so you can imagine my disappointment with the outcome of this past Sunday's game. I spent the afternoon with friends but did not attend empty-handed. I adapted Chef Marcela Valladolid's ceviche recipe using cod to be eaten salsa style with tortilla chips.

Guest Post at La Cucina Prima Donna: Chicken Marsala

Chicken Marsala

My second dish this month is another guest post. This time, I have prepared a dish for Carolina of La Cucina Prima Donna. Carolina is an Italian opera singer residing in New York and was even featured in a New York Daily News article. Carolina wrires about Italian dishes, restaurant reviews, and finding Italian ingredients and stories of her trips to Italy. Please 'Like' her facebook page.

When I volunteered to write a guest post for Carolina, her only requirement was to profile an Italian dish. I reviewed the dishes she'd prepared already and noticed she had not profiled a staple that has made it onto countless Italian casual dining chains here in the United States. Regular readers will be familiar with my disdain for these types of restaurants, so I couldn't pass up the opportunity to improve upon it at home.

If you want the recipe, then head over to La Cucina Prima Donna now. Then come back for an altered method.

Here, I'll wait....

So after I prepared this dish, I was discussing it with a friend of mine, Chef Robert Dasalla of Little Chef Counter, because I wanted to consolidate the preparation to just a single pan. First, I wanted to make clean-up easier but more importantly, I was concerned the flavors wouldn't blend with each other properly if the mushrooms were sautéed in a separate pan, not to mention the loss of any fond. He recommends rendering the pancetta after removing the seared chicken in the same pan, then sautéing the shallots and mushrooms with the pancetta after it has rendered. Deglaze with the marsala then add in the stock and bring to a simmer. Add back the chicken, cover and reduce heat to low for 30 minutes. Remove the chicken from the pan and then stir in some butter and mascarpone and simmer to thicken the sauce. Spoon sauce over chicken and serve immediately.

On a personal note, this may or may not be my last dish I profile this month because I am in the process of moving to a different apartment (i.e. cheaper rent) so, in the meantime, I'll leave you with a preview of where I'll be preparing future stunts. Hopefully my kitchen will remain this clean...