Recipe Wednesday: Classic Risotto

Sometimes a little classic cooking is in order. Today's recipe comes from our Italian Night with A Cook's Place own Jody Lehman.

Classic Risotto


Ingredients
2 T. olive oil

2- ½ T. unsalted butter, divided
½ c. minced onion
1 c. uncooked Arborio rice
½ c. dry white wine
3 c. warm chicken broth
¼ c. grated parmesan
Salt and pepper
8 oz. sliced mushrooms
2-4 T. butter
Directions

In a large pan over medium heat, sauté onion in olive oil and 1 1/2 T. butter until translucent, about 3-4 minutes. Add rice and stir constantly for 2-3 minutes, or until well blended. Add wine and continue stirring until incorporated. Slowly stir in 1 ladle (1/2 c.) chicken broth, stirring frequently until all the broth is absorbed. Repeat this process one ladle at a time until all the broth has been absorbed and the risotto has reached a creamy, yet al dente consistency, usually 22-25 minutes. Remove rice from heat and stir in remaining butter and Parmesan. Season with salt and pepper to taste. Meanwhile, sauté mushrooms in 2T. butter, adding butter as needed. Serve a large spoonful of mushrooms over each serving of risotto.
4 side dish servings

Recipe Wednesday: Pan-Roasted Chicken Breast With Red Wine Vinegar, Mustard and Tarragon

We are still five months away from Valentines Day, but this recipe comes from the My Valentine's class led by Chef Joshua Simpson in February of 2009. And there's no reason you have to save a great recipe like this for Valentine's Day. Serve it this week to make your whole family feel special!

Pan-Roasted Chicken Breast
 With Red Wine Vinegar, Mustard and Tarragon

4 skin on chicken breast
Salt and pepper

Need a new skillet in your kitchen?
Check out our selection online or in our store.

2 tbsp olive oil

1 cup chicken stock 6 tbsp red wine vinegar
2 tbsp butter softened
2 tsp Dijon mustard
2 tsp chopped tarragon
2 tsp chopped fresh chives
3 cups wild rice

Preheat oven to 325

Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat, and when it’s almost smoking, add the chicken breasts, skin side down. Lower the temp. Cook 6-7 minutes and turn them continue to cook until done.

When chicken is fully cooked remove and put on a platter and keep warm in the oven. Remove excess grease from the pan and add the chicken stock, add the vinegar, whisking to scrape the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it’s reduced to about ½ cup, then whisk the butter, tarragon and mustard.

Recipe Wednesday: Seared Tuna Block (Sushi)

Spice up your week with this Seared Tuna Block from Chef Joshua Simpson's Simply Sushi class.

Seared Tuna Block

Need a sushi block mold? Order online!

7 oz fresh tuna block
2 cups sushi rice
8 fresh chives
Pickled ginger
Wasabi paste

Tuna Seasoning:
1 T black sesame seeds
1 tsp toasted sesame seeds
1 tsp paprika
1 tsp smoked sea salt
1 tsp chili powder
1 tsp cumin
1 tsp dry parsley
1 tsp oregano
Mix all of the above together.

Cut the tuna to the desired shape, roll in the seasoning. In a smoking hot skillet sear each side of the tuna. (Rare is the best temp to truly enjoy the flavors)

In a small stock pot blanch 8 pieces of chive (about 20 seconds)

In a block mold (or a round mold) press a small amount of rice in the bottom, place a piece of ginger and smear Wasabi paste. Pace the tuna in top and slice the mold off. Garnish with a chive.

Cooking Tips: How to Grill Beef

With the Fourth of July weekend upon us, here's a great video on grilling beef by Kingsford. If you're looking for a great dry rub for your meat or a dip mix for your holiday get together, A Cook's Place has what you need.

Looking for more some great recipes? Check out the recipe page on our blog!

Recipe Wednesday: Maple-Orange Glazed Ham Steak

Find basting tools.

Maple-Orange Glazed Ham Steak
1 cup orange marmalade
1/4 cup pure maple syrup
1 tablespoon ancho chile powder
3 tablespoons freshly squeezed orange juice
2 ham steaks, each 1-inch thick

Directions

Stir together the preserves, maple syrup, ancho powder and orange juice in a medium bowl.

Heat grill to high. Grill the steaks for 2 to 3 minutes on both sides, keeping the grill covered to heat through. Baste with the glaze every few minutes. Slice and serve. 

Like this recipe? It's from our Spring Brunch Class. Want to learn more about cooking and take home a whole packet of new recipes? Check out our cooking classes.

Recipe Wednesday: HIGH FIVE PEPPER JELLY DIPPING SAUCE

SPICY MEATBALLS OR OTHER MEATS WITH HIGH FIVE PEPPER JELLY DIPPING SAUCE

  12 oz jar  High Five Pepper Jelly (in our store now!)
  1/3 cup    Soy Sauce
  1/4 cup    Sesame Seed Oil
  60           mini meatballs or chicken wings or ribs
 
   Cook meatballs or other meats. Blend other ingredients together and heat until bubbly. Pour over meat and reheat and they are ready to serve.