Tuesday, October 26, 2010

Portabella and Fresh Spinach Risotto with Goat Cheese Cream

My friend Brook shared this with me, so glad she did. I had a friend in town that is on a Gluten Free diet. This dish was a huge hit. Super yummy!

Portabella and Fresh Spinach Risotto with Goat Cheese Cream
via The Gloriously Gluten-Free Cookbook

6 Tbsp olive oil
4 large portabella mushrooms, diced
1 cup diced yellow onion
2 garlic cloves, minced
1 1/2 cups Arborio rice
5 ups vegetable stock
1 cup grated or crumbled goat cheese
1/2 cup freshly grated Parmesan
1 pound fresh spinach
Salt and freshly ground black pepper

1. In a medium saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms, onions, and garlic and cook, stirring, until the onions turn translucent, 5 to 7 minutes. Add the rice and remaining 3 tablespoons of oil and cook, stirring constantly, for 2 to 3 minutes.

2. Slowly add the stock, 1 cup at a time, and cook, stirring constantly, allowing the liquid to absorb before adding another cup of the stock. Continue until all the stock is added; this should take 12 to 15 minutes in total.

3. Gently stir in both cheeses. Cook, stirring, until the cheese is melted, about 2 minutes. Add the spinach and cook, stirring, until wilted. Add salt and pepper to taste.

4. Allow the risotto to cool for 2 to 3 minutes before serving.

Thursday, October 21, 2010

Duck Magrets with Fig Sauce

Another fantastic meal in France. Thanks Anne!

Six Servings

3 duck magrets, about 1 pound each (see note)
2 shallots, minced
1 teaspoon piment d'espelette
1/4 teaspoon 4 epices (this is a mixture of pepper, cinnamon, clove, nutmeg)
12 to 15 fresh black figs
2 tablespoons olive oil
1 sprig fresh rosemary
1 cup dry red wine
1/2 cup chicken stock
salt and freshly ground pepper to taste

Score the skin of the duck breasts and season with salt, the 4 espices and piment d'espelette. Coat with 1 tablespoon of olive oil and 1 minced shallot. Refrigerate for 30 minutes or until ready to cook.

Heat a large saute pan over high heat. Place the breasts, skin side down, in the pan, lower the heat and cook for 10 minutes to 15 minutes, until most of the fat is rendered and the skin is crisp. Carefully remove most of the fat. Turn the breasts and cook another 5 minutes. The breast are best cooked medium rare. Remove from the heat and set aside loosely covered with aluminum foil.

Meanwhile, season the figs with salt and pepper. Heat the olive oil in a skillet and sear the figs for 3 to 5 minutes, gently tossing them around. Remove from the pan and set aside.

Add the remaining shallot to the pan and cook over medium heat until soft and translucent. Stir in the rosemary and half of the wine. Slowly reduce the wine to a glaze. Stir in the stock and remaining wine. Ass the figs and simmer until wine is reduced by half and the figs are soft. Season with salt and pepper to taste. Remove from heat.

Slide the duck magrets. reheat the sauce and serve.

Note: Magret, the breast of moulard ducks, is available in most upscale supermarkets, or can be purchased online. Each breast weighs about 1 pound and yields two servings. If not available, substitute with regular duck breast, select one per person.

We served the duck with fried potatoes and a nice green salad.

Saturday, October 16, 2010

Peach Galette

Serves 4

1 1/4 cup flour
3 tablespoons ground almond or hazelnut
3 teaspoons sugar
pinch of salt
8 tablespoons butter, chilled and cut into small slices
3 to 4 tablespoons iced water
3 ripe peaches, peeled and sliced

Armagnac Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon Armagnac

Combine the flour, ground almond or hazelnut, 1 teaspoon of sugar and salt in a mixing bowl. Add 6 tablespoons of the butter and using your finger tips or a pastry cutter, quickly blend until the mixture resembles coarse meal. Add the water a tablespoon at a time, until the dough just comes together; do not over knead. This can be done in a food processor, using the pulse function. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Whip the cream in an electric mixer, adding the sugar, vanilla and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 to 5 minutes. Refrigerate until ready to use.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and lightly butter.

Place the dough on a lightly floured work surface. Roll out into a circle about 9 inches in diameter. Do not worry if the circle or the edges are not perfect. Place the dough on the prepared cookie sheet. Spread the peaches over the dough, leaving a 2 to 3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit. Cut the remaining utter into slivers and scatter on top of the fruit. Fold the uncovered border of dough up over the peaches, allowing the dough to pleat as you lift it up and work your way around the galette. Dip a pastry brush in water and lightly coat the edge of the crust, then sprinkle with remaining sugar.

Bake the galette for 35-40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest for 10 minutes. Serve warm or at room temperature with the Armagnac whipped cream.

Monday, October 11, 2010

Cream Scones

2 Cups Flour
1 Tbsp baking powder
1/4 Tsp salt
1/4 Cup sugar
1/3 Cup butter cut up
1 Cup whipping cream

Combine first 4 ingredients; cut in butter w/pastry blender until crumbly. Add whipping cream, stirring just until moistened.

Turn out onto a lightly floured surface; knead. Roll 1/2 inch thickness cut with a 2" round cutter. Place in lightly greased pans. Bake at 375F for 15 minutes.

Sunday, October 10, 2010

Spiced Pumpkin Cheesecake

Makes 16 servings

38 Ginger Snaps, finely crushed
1/4 cup finely chopped Pecans
1/4 cup butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
1 cup thawed cool whip whipped topping
1/2 tsp. ground nutmeg

How to make it...
Heat oven to 325 F. Mix crumbs, nuts and butter, press onto bottom and 1 inch up side of 9-inch spring form pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.

Saturday, October 2, 2010

Fresh Goat Cheese with Crunchy Vegetables & Walnut Pesto

Serves 6

1/2 cup shelled walnuts, toasted
1 small garlic clove, crushed
1 cup tightly packed basil leaves
salt to taste
1/2 cup extra virgin olive oil
8 ounces fresh goat cheese
6 radishes
1/4 cup peeled fava beans, fresh or frozen

Place the walnuts, garlic, basil and a pinch of salt in a food processor, process until the mixture is finely chopped. Add the oil in a slow stream and blend until well combined. Adjust seasoning with salt and pepper and set aside.

Place the goat cheese on a serving plate and scatter the radishes and fava on top and around. Drizzle with the walnut pesto and serve with toasts.

Friday, October 1, 2010


4 to 6 large fresh garlic cloves, to taste
1/2 teaspoon salt
1 large egg yolk, at room temperature
1 teaspoon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/2 juive of lemon (optional)
1/2 teaspoon piment d'Espelette (optional)

Peel and cut the garlic in half, then remove the green sprout that runs lengthwise through the center of the garlic.

Place the garlic and salt on a chopping board and mince mashed together evenly to form a paste. Transfer to bowl. We used a pesto and mortar for this process as well as for the entire recipe.

Add the egg yolk and stir to thoroughly blend. Add the mustard and blend.

Very slowly whisk in the oils, drop by drop, until the mixture thickens. Gradually, whisk in the remaining oil in a slow, thin stream until the sauce is thickened to a mayonnaise consistency.

Season with lemon juice and piment d'espelette. Refrigerate until ready to serve.

makes about 1 cup