Tag Archives: shallot

Sauteed Diver Scallops with a Sauce of Lemon and Lobster Accented with Vanilla

This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.

See my page on Demi Glace for the best chicken stock you can get.

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Root Vegetable Gratin

I found this recipe in the December 2010 Sunset magazine. I had never cooked with parsnips or celery root before this. They bring an earthiness and sweetness that is great on a cold winter evening.

To reheat this dish put it in a 325┬░ for about 30 minutes. If you reheat it in the microwave, it will lose its crispiness.

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Chicken Risotto with Pan Roasted Corn

This variation of risotto is perfect for summer. The caramelized corn gives it a hint of sweetness that is accented by the mascarpone cheese. I roast the corn in a skillet but there isn’t any reason you can’t grill the ears of corn and then take the kernels off. Finally, I suggest you use white corn if it is available as it is sweeter than yellow corn.

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