Smoky Pumpkin Risotto with Burrata
Crumbled Fried Sage
Happy Halloween! The culinary SORCERESS has a real TREAT to share in the SPIRIT of the holiday…a SMOKY creamy pumpkin risotto in which she BURIES a MONSTROUS wedge of burrata. This TRICK she learned from gastronomic WIZARD two-star Michelin chef Julian Serrano. He SUBMERGES burrata under his BLOOD-RED Risotto Al Vino Rosso at restaurant Lago in Las Vegas.
BEWARE, this dish is only for those with a GHOULISH ATTRACTION to fresh mozzarella cheese stuffed with heavy cream, aka burrata. Topped with crumbled fried sage, it is a BEWITCHING seasonal risotto and so FRIGHTFULLY good.
Smoky Pumpkin Risotto Recipe
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Sweet & Savory Autumn Tarte Tatin
Butternut and Acorn Squash
Bacon, Maple, Hazelnut, Goat Cheese, Sage
I have a feeling I’m going to get more requests to make the Sweet & Savory Autumn Tarte Tatin this season. With its nutty, tangy, and sucré flavors, the smoky aromas, rich earthy colors, and crispy, creamy, flaky textures ~ the famous inverted French pie originally made with apples back in the late 1800’s ~ is heart and soul of the inspiration for this recipe.
Butter, brown sugar, and maple syrup are intensified and caramelized at the bottom of the cast iron pan while the pastry on top remains dry, light and crisp. Stephanie Tatin’s inadvertent “mistake” in cooking an apple pie up-side-down has become a part of culinary history and its method copied in various forms over the years. Sometimes sweet, sometimes savory ~ here I present a delightful Autumn tarte that is both…
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Grilled Portobello Mushroom
Sautéed Veal Medallion
Wild Mushroom Agnolotti
Pinot Noir Veal Stock Reduction
with Crème Fraîche & Fried Sage
Thank you to the folks at Foodbuzz and Buitoni for the sample of the new Wild Mushroom Agnolotti. We had a great time cooking up a unique presentation for this delicious pasta!
Portobellos are seasoned with olive oil, salt and pepper then grilled until tender.
Veal medallions, cut into the same size as the portobellos, are seasoned with salt and pepper, dusted with flour and sautéed until golden brown over medium heat in a mixture of half olive oil half butter. Squeeze 1 T. fresh lemon juice over the veal then remove from the pan. Keep warm.
Add 1/4 c. minced shallots and 1/2 t. thyme to that same pan and sauté briefly. Add 1 c. Pinot Noir, raise the heat to high, scraping the browned bits from the bottom of pan.
Continue cooking over high heat until the wine is reduced to about a quarter cup.
Add 1 c. veal stock to the pan and reduce again.
Meanwhile, cook the agnolotti according to the instructions on the package in boiling water with 1 T. olive oil.
When the veal stock has reduced by half, whisk 3 T. crème fraîche into the sauce. Strain the sauce through a fine mesh sieve. Add salt and fresh ground pepper to taste. Keep warm.
Sauté a handful of fresh sage leaves in 1 T. butter, turning once, until crisp, about 2 minutes. Remove sage leaves to a paper towel.
To assemble: Place the warm portobello in the center of the plate, top with a fried sage leaf then a medallion of veal. Take 3 wild mushroom agnolotti and surround the mushroom cap. Sparingly ladle warm Pinot Noir Cream Sauce over the pasta and veal. Crumble fried sage leaves by hand and sprinkle over dish. Garnish with a whole sage leaf.
Why we loved this: Different textures and flavors that complemented each other well. The sauce was a high-note accent to the dish, adding flavor, color, and elegance. The fried sage melts in the mouth and tastes like savory candy.
Alternative plating idea: We served the sage leaves whole and add crumbled blue cheese.
We are excited to enter this dish in the Buitoni recipe contest. Come join in the fun, the contest is open until April 30th. Go to Foodbuzz
and click on Flavor-of -the Month for details. The prize is an All-Clad Copper Core Cookware set.
And I want to thank my brother Bill. You should all be so lucky as to have Bill helping in the kitchen. I think from his military training and years as a Captain, he takes orders like a professional sous chef, pays attention to every detail. Although he does not answer me with “Yes, Chef” he will not leave my home until every dish is washed and the entire kitchen is spotless. And he gave me a good chuckle when said he would be happy to take that All-Clad Copper Core Cookware for his new home in the Florida Keys. Such a nice supportive brother! Anybody in that area that can cook for him? He likes everything but peanut butter.