Tag: leek

Lobster Tail, Saffron Risotto with Fennel and Leek

Lobster Tail, Saffron Risotto with Fennel and LeekPetite Broiled Lobster Tail
Saffron Risotto with Fennel and Leek

A petite broiled lobster tail rests atop a bed of saffron risotto, with finely diced fennel and leeks folded in to lend gentle herbal and anise notes that play off the saffron’s floral warmth. The creamy risotto and tender lobster are balanced so that each element shines without overpowering the others, making every bite delicate yet satisfying.

This dish pairs beautifully with a chilled Perrier-Jouët Blanc de Blancs Champagne. Its bright acidity and fine bubbles refresh the palate, while citrus and floral notes echo the saffron and herbs, lifting the flavors and making the combination of risotto and lobster light, aromatic, and memorable.

Lobster Tail, Saffron Risotto Recipe

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Spicy Korean Beef Soup with Smoky Baby Oyster Mushrooms {Yukgaejang}

Spicy Korean Beef Soup with Smoky Baby Oyster Mushrooms {Yukgaejang}

A Spicy Korean Beef Soup with Smoky Baby Oyster Mushrooms

Yukgaejang 육개장

Beef, Mushroom, Bean Sprout, Leek, Fiddlehead, Chili

Yukgaejang is a haunting red-hued beef soup that is simultaneously spicy, smoky, earthy, and addicting… The rich color comes from gochugaru, a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.

In addition to the gochugaru, the pronounced smoky flavor in my non-traditional version of this soup is derived from the charred baby oyster mushrooms. Earthy notes come from gosari (charmingly referred to as beef-of-the-mountains) along with the shiitake. Gosari are young fiddlehead stems harvested from moist wooded forests when the fronds emerge from the ground. Beef flank and beef stock bring the deep meaty component while garlic, leek, and toasted sesame oil round out the flavor profile.

Yukgaejang Recipe

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Kongnamul 콩나물 with Tofu Carpaccio

Kongnamul 콩나물
Soybean Sprout Namul with Leek & Red Bell Pepper
Tofu Carpaccio

Namul (a Korean seasoned vegetable dish) is usually served as banchan (a side dish accompanying the main course). In atypical fashion here, I serve kongnamul (soybean sprout namul) with a sliced tofu cutlet as the main course of a heart-healthy vegetarian lunch. We enjoyed a simple bowl of vegetable dumpling in broth on the side. Crunchy sprouts pair very well with mellow sautéed leek and bright red bell pepper plus a bit of spiciness from gochugaro (Korean chili powder). Toasted sesame oil adds a rich nutty component.

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Stuffed Chicken Breast, Mushroom Cognac Cream

Stuffed Chicken Breast
With Spinach, Mushroom, Leek, and Goat Cheese
Mushroom Cognac Cream Sauce

The Stuffing

  • Spinach
  • Mushroom
  • Leek
  • Goat Cheese
Chopped spinach, sautéed with butter, seasoned with fresh ground nutmeg, salt and pepper. Chopped crimini mushrooms sautéed until the water is evaporated, with salt, pepper and thyme. Chopped leeks are sautéed until soft. The stuffing is a mixture of two parts spinach, two parts mushroom, one part leek and one part fresh goat cheese. The vegetables are cooked separately, cooled to room temperature, then combined with the goat cheese. The chicken breast is stuffed, secured with a skewer, and baked at 350 for about one hour.


Mushroom Cognac Cream

Add butter and minced shallots to the chicken pan juices and sauté until the shallots are soft. Add about 1/4 c. cognac, flambé to burn off the alcohol. Add about 1/2 c. rich chicken stock, sautéed sliced mushrooms and fresh thyme. Finish by whisking in crème fraîche , adjust seasoning.


Le Menu

  • Mixed Lettuces with a Warm Goat Cheese Crouton, Toasted Walnuts, Thin Sliced Red Onion, Tarragon/Walnut Oil Vinaigrette
  • Stuffed Chicken Breast, Mushroom Cognac Cream
  • Rice Pilaf with Fresh Herbs
  • Chocolate Soufflé

    A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.