Braised Short Rib in Fennel Puree

I took this recipe from Thomas Keller and modified it to my liking.   It tasted as amazing as the picture shows. This is probably how I will make all of my braises going forward.  This recipe costs $30 ($10 for food and $20 for the wine) takes about 2 hours total time (only half of that is actually cooking) and feeds 2-3 people.

Red Wine Reduction
1 bottle good red wine, Cabernet perhaps
1 red onion, diced
1 cup peeled carrots, chopped
1 fennel bulb, green parts only, reserve frawns for garnish
1 leek, chopped
1 shallot, chopped
3 large garlic cloves, smashed
3 thyme sprigs
6-flat-leaf parsley sprigs
2 bay leaves
1/2 teaspoon black peppercorns


You will also need to reserve:
1 yellow onion, diced
1/2 cup carrot, chopped
1  leek, chopped white and light green parts only
2 garlic cloves, smashed
3 thyme sprigs
1 bay leave

Combine all the ingredient for the red wine reduction in a large Dutch oven or other heavy ovenproof pot that will hold the everything comfortably. Bring the liquid to a simmer over high heat and then reduce the heat to low to maintain the simmer for 45 to 50 minutes or until the the wine has reduced to a glaze consistency. Turnoff the heat.  Then add the reserved fresh onion, carrots, leeks, garlic, thyme and bay leaves to the wine reduction and toss together. 


Optional Step: Cut a piece of cheesecloth about 4 inches larger than the diameter of the pot. Moisten the cheesecloth and wring dry, place over the vegetables, and fold over the edges to form a “nest” for the meat. The cheesecloth will allow the liquid to flavor and cook the meat but prevent bits of vegetables and herbs from clinging to it. 


Short Rib Braise

6 pieces boneless short rib, about 1.5 lbs
Kosher salt and fresh ground black pepper
All-purpose flour
Canola oil
1 box organic vegetable or chicken stock

While that red wine reduction is cooking, trim the short ribs and season all sides generously with salt and pepper and coat in flour, patting off any excess. Heat some canola oil in a large sauté pan over high heat until it shimmers. Add the meat fat-side-down, reduce the heat, and brown the meat for 3 minutes on each side. Set aside on a rack.

Preheat the oven to 350°F.Put the short rib on the cheesecloth and add the stock; it should come just to the top of the meat. Cut a lid of aluminum or parchment paper and place it over the meat.

Transfer the pot to the oven and reduce the heat to 325°F  The  short ribs will braise for 1 1/2 or until very tender. To check, uncover the meat and press on it: the fibers should separate as you press down, but the meat shouldn't be falling apart., Transfer the meat to a heatproof container. Strain the braising liquid twice through a fine-mesh strainer into a bowl, then strain into a fat separator or deep bowl and allow the fat to rise to the top. Skim off the fat and strain the liquid over the sliced meat. 

Fennel Puree
1 organic fennel bulb, white part only, chopped 
1/2 white onion, chopped 
1 shallot chopped
4 tablespoons, extra virgin olive oil
1 tablespoon butter
1 tablespoon apple cider vinegar
salt and white pepper to taste

Once the meat is braising, place the fennel, onion and shallot in a medium pot of cool water. Start on medium high until boiling.  Let boil 8-10 minutes or until tender.  Place all the ingredients into a blender or food processor and blend until smooth.

Lay the short ribs into the fennel puree and garnish with the reserved fennel frawns.  Spoon some sauce over the meat and serve.  Buon Apetito!!

Fried Egg Au Gratin

I dressed up some regular old fried eggs to make a more appealing breakfast.  This takes 10 minutes, costs $3 and feeds one.

Fried Egg with Manchego Cheese

2 organic eggs

1 organic leek, chopped

1 organic shallot, thin sliced

1 piece aged Manchego cheese, grated

1 tablespoon butter

In a medium sautee pan start butter with shallots and leeks.  Let cook for 5 minutes or until lightly golden.  Add two eggs to pan and let cook.  Place in broiler with a little cheese on top to cook tops of eggs.  Add more shaved cheese on top to finish. 

Great start to a great morning!  Buon Apetitio!!

Risotto Milanese with Veal Osso Bucco and Gremolata

This classic Northern Italian composition is the definition of comfort food.  This dish takes 2 hours, costs $30 and feeds 2 very well.

Risotto Milanese - 1 hour
1/2 organic white onion, diced
1/2 organic leek, diced
1/4 cup shallots, diced
4 tablespoons olive oil
2 tablespoons pancetta, diced (optional)
1 cup white wine, pinot grigio 
1 1/2 cups Arborio rise
4 cups chicken stock
4 cups water
1 teaspoon saffron
1/2 cup grated parmesan cheese
4 tablespoon of butter
salt and pepper


Combine water, stock and saffron threads in a medium saucepan and place on low heat. Start a seperate large high sided sauce pot or very large sautee pan on medium low heat (4 of 10) and add olive oil and butter. Then add the chopped onions, leeks and shallots and cook until the onion is translucent, about 7 minutes. Now add the 2 cups of Arborio rice. Stir the rice and vegetables until it begins to toast a bit and becomes translucent, about 4 minutes. Now add the wine and stir until most of the wine has cooked off. Now add three ladles of the warmed stock. Stir the rice well until all of the liquid is almost all absorbed. Then add three more ladles of stock and stir it in again until absorbed. Stir the pot every 3-4 minutes or so, don't walk away. Keep adding the three ladles of stock every time the liquid is almost absorbed. It should take about 35 to 40 minutes for the rice to stop absorbing the liquid rapidly and begin to get tender. About 5 to 6 times of adding the stock. Once the rice is tender but with a little bite left, turn off the heat on the risotto and add the butter and Parmesan cheeses and mix well.  Let stand and mix again gentle, serve immediately. 

Veal Osso Buco - 1.5 hours
2 tablespoons pancetta, finely chopped
2 oz vegetable oil
2 veal shanks
1/2 medium yellow onion, rough chop
1/2 medium red onion, rough chop
2 celery stalks, rough chop
1/2 leek, chopped
2 roma tomato, chopped
1/2 cup carrots, chopped
5 cloves of garlic, chopped
2 cups dry red wine
2 cups stock (veg, chicken or beef) I used chicken stock
2 sprigs fresh thyme, parsley and oregano (optional)
1 tablespoon of salt
1 tablespoon of pepper

Turn the oven on to 325. Start a large dutch oven (oven proof pot with lid) or enamel coated cast iron cooking vessel (ie. le crusset) on low heat. Add the pancetta and let that melt and render out the fat, about 10 minutes. Remove the cooked pancetta and reserve it for later. Salt and pepper the veal shanks and coat with a bit of flour. Add the veg oil to the pancetta fat and turn the heat to medium. Add the veal shanks and cook for about 4 minutes on each side or until they get a nice brown on them. Remove them from the pot and set aside. Turn the heat back to low and add the onions, scallions, tomato, garlic, carrots and reserved pancetta. Let that cook for about 10 minutes or until the vegetables have softened. Now turn the heat to medium and add the red wine. Let that cook for about 5 minutes. Now add the chicken stock. Cook this for about 10 more minutes. Now turn off the heat. Add the reserved veal shanks to the pot, the liquid should be about half way up the shanks. Top the shanks with the fresh herbs. Cover the pot and place the whole thing in the oven. This whole technique is called braising.  Let that cook in the oven for 1 hour. Remove and throw away the herbs. Remove the shanks from the pot and set aside. Puree the vegetables and liquid using a stick blender or traditional blender, then strain the liquid from the vegetables. Using a small knife or fork, take out the cooked marrow from the bones and add it to strained liquid. Reduce the sauce for 10 minutes or until desired consistency. Remove the meat from the bone and fat and add the shank pieces back into the sauce to heat up. Remove and serve. 


Gremolata - 20 minutes
1/2 bunch of parsley, stemmed and fine chopped
1 garlic clove, fine dice
1 lemon completely zested, no juice
1/4 cup extra virgin olive oil
Mix all the ingredients and let stand for at least 20 minutes up to 1 day.


Buon Apetito!

Chipotle Hanger Steak with Vegetable Mash and Spicy Apple Reduction

Hanger Steak is a cut of beef that is harder to find but very delicious.  It is like a cross between filet mignon and skirt steak.  The key with this cut is not to overcook it, so if you like medium rare or rare it is amazing, anything over medium and it becomes tough and chewy.  The sauce was an experiment that worked out awesome and is super easy to make.  This meal takes 40 minutes, feeds two and costs about $15.

Vegetable Mashed Potatoes
1 large Idaho baking potato, diced
1/2 leek, chopped
1/2 red bell pepper, chopped
1/2 small white onion, chopped
1 small zucchini, chopped
1 teaspoon butter
1/2 teaspoon sugar
2 tablespoons of goat cheese
1 tablespoon cream cheese
2 tablespoon extra virgin olive oil
salt & pepper

Start the potatoes in cold water over high heat, bring to a boil and reduce to medium.  Cook until fork tender.  Start a sautee pan on medium high heat.  Add some olive oil and the leek, onion, pepper and zucchini and sautee at medium high heat until they begin to get golden.  Add 1/2 teaspoon of sugar and 1 teaspoon of butter and keep cooking on high until vegetables are glazed.  Turn off the heat and add the cooked potatoes along with the remaining ingredients and mix well.  Move the mixture to a mixing bowl and mash with a potato masher.  Season and serve.

Spicy Apple Reduction
1/2 cup apple juice
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon sherry wine vinegar
1 teaspoon diced shallot
1/2 teaspoon dry rub for the steak
1 teaspoon butter, cold

In a mini sauce pot or sautee pan start juice, vinegars and shallots over low heat and let reduce until a few tablespoons of liquid remain.  Add spice and let infuse for 3 minutes.  Remove from heat and whisk in the cold butter.  Spoon over steak.

Chipotle Rubbed Hanger Steak
1 lb Hanger Steak
Dry Rub:
2 teaspoons kosher
1 teaspoon chipotle powder
1 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees. Mix spices and rub onto the steak.  Start a very hot sautee pan with some oil.  Once smoking hot cook steak on each side for about 3 minutes or until browned.  Place steak in the oven for about 8-10 minutes.  Remove and let rest at least 6 minutes.  Slice and serve.  Buon Apetito!

Red Snapper with Kale Puree and Roasted Carrots

This dish is a easy and healthy meal that requires minimal time.  This costs $15, feeds two people and takes under 30 minutes.

Kale Puree
1 bunch organic kale, chopped
1/2 organic white onion, chopped
1/2 organic leek, chopped
1/2 cup parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Blanch all items in boiling water for 7 to 10 minutes or until onion are tender.  Drain and puree in a blender with olive oil and lemon juice, season to taste.

Roasted Carrots
Julienne one organic carrot.  Toss with olive oil, salt and pepper and place on a foil baking sheet in 400 degree oven for 15 minutes.

Pan Seared Snapper - Shallot Meyer Lemon Sauce
Get a sautee pan hot over medium high heat.  Add a good coating of oil.  Season fish with salt and pepper and pan sear skin side down for 5-7 minutes or until skin is crisp and golden.  Flip the filet for 2 minutes on the other side and then remove from the pan and let rest skin side up.  Remove excess oil from the same pan and add a tablespoon of butter along with some finely diced shallot (or onion).  Let cook 2 to 3 minutes or until golden then add a tablespoon of meyer lemon juice (or regular lemon/lime/citrus).  Stir well and spoon over plated fish.

Buon Apetito!!

Prime Sirloin, Enoki Mushrooms, Leeks, Potatoes and Black Truffle

Its the end of the truffle season so I decided to get one more to enjoy before its over.  This dish takes 45 minutes, feeds two people and costs about $40.

1 - 12oz prime sirloin
1 - package of fresh enoki mushrooms
1 - organic leek, thin round slices
1 - package tricolor baby potatoes, halved
1/8 cup - real balsamic vinegar
1/8 cup - dry marsala wine
5 grams - Perigord Black Truffle

Potatoes, Leeks and Mushrooms
Preheat the oven to 350.  Toss the potatoes in salt, pepper and olive oil and place cut side down on a baking sheet.  Cook for 30 minutes or until tender.  Place mushrooms and leeks on a oiled baking sheet and roast i the oven for 15 minutes.

Sirloin of Beef
Get a cast iron pan going for about five minutes on medium high heat.  Season steak with salt and pepper and sear in the pan for about two minutes on each side.  Remove from the pan and place on a foil lined baking rack. Glaze the steak with a teaspoon of the real balsamic vinegar.  Place it in the oven for 10 minutes. Remove, glaze one more time with balsamic and let it stand for 7 minutes. Slice and serve.

Balsamic-Marsala Reduction
Place equal part real balsamic and dry marsala wine in a small saucepan on low heat.  Let it reduce for about 30 minutes or until about 2 tablespoons remain.

Shave the fresh truffles over the plated dish and enjoy!  Buon Apetitio!!

Creamy Polenta, Maitake Mushrooms, Black Perigord Truffles, Leek-Shallot Reduction

Ok here we go into the truffle menu I made this week.  This is the first of the Black Perigord Truffles this season.  They are about $1500/pound wholesale.  This costs about $20, takes 3 hours and feeds two with a bunch of polenta left over.

Creamy Polenta
1 1/2 cup water
2 cups half and half
1/4 stick butter
1 tablespoon salt
1 cup #1 or #2 ground cornmeal or polenta
1/2 cup Parmesan cheese
1/2 stick butter

Bring milk, water, salt and butter to a light boil over a double boiler.  Slowly add the corn meal while whisking, its better if there are two people.   Now bring the heat down to low and let cook for about 2.5 hours.  You MUST stir the polenta every 5-7 minutes or so!  Once the desired texture and the consistency is reached add the remaining butter and Parmesan cheese.  Stir and remove from heat.

Shallot-Leek Reduction
2 medium shallots, thin sliced
1/2 a leek, thin sliced
1 cup vegetable stock

Place all items in a small saucepan on low heat and let reduce for 45 minutes or until the liquid is reduced to 1/4 cup.

I bought some Maitake mushrooms and I roasted it in the oven for 15 minutes on 350.

I put the polenta, then the mushroom, then the reduction.  I topped it all off with some fresh shaves of the black truffle.  Wow what an amazing way to experience the black truffles earthy flavors.  Buon Apetito!

Black Perigord Truffle - 15 grams (about $45)

Braised Rabbit with Almond Puree and Sauteed Swiss Chard

This somewhat complex dish is a traditional northern Italian preparation of rabbit. I added a few ingredients to customize the dish and add some earthy and delicious flavors. It costs about $30, takes 1.5 hours and fed two very hungry men.

Braised Rabbit

1/2 a farm raised rabbit, cut to three pieces

1/2 organic white onion, chopped,

2 large organic carrots, peeled and chopped

1 organic leek, chopped

1 organic jalepeno pepper, seeded and chopped

2 organic celery stalks, chopped

8 cloves organic garlic, chopped

1/2 cup orange juice

2 tangerines, juiced and zested (optional, oranges are a good sub)

1 bunch fresh thyme, whole

1 cup chicken stock

1 teaspoon crushed red pepper

1/2 cup flour

Remove rabbit from the package and clean. In a small pyrex bowl place the rabbit with 1/8 cup of olive oil, crushed red pepper, one tangerine juiced and zested, salt and 3 cloves of garlic and let sit for at least an hour. Start the oven at 350. Start a large dutch oven or LeCrusset on medium heat and add olive oil to coat the bottom of the pan. Remove rabbit from marinade and pat dry. Dust the rabbit in the flour and shake off excess. Sear the rabbit till golden on each side, about 5 minutes. Remove and let rest on a baking rack. In the same pan add a bit more olive oil and 2 tablespoons of butter. Add onions, carrots, peppers, leeks, celery and garlic and cook for 7 minutes or until onions become translucent. Deglaze the pan with some white wine or clear alcohol, I used cointreau to stick to the orange theme. Now add orange juice, tangerine juice, tangerine zest, chicken stock and thyme. Bring this mixture to a lite booil and then add the rabbit pieces. Cover the pot and place the whole thing in the oven for 45 minutes.

Remove the rabbit pieces and set aside. Strain the remaining liquid and place the strained liquid in a small saucepan. Place on low to reduce, add salt and pepper to taste. Spoon braising liquid sauce over the rabbit.

Almond Puree

1/2 cup blanched and peeled almond (you can buy them like this)

2 organic bartlet pears, halved and cored

2 organic gala apples, halved and cored

1/4 organic leek, thin sliced

1 tablespoon truffle honey

1/8 cup olive oil

2 tablespoons of water

salt and white pepper

Place the almonds and leeks along withe the pears and apples cut side down on a baking sheet. Bake for 15 minutes at 350 or until pears and apples are soft. Peel skins from apples and pears and place all the cooked items plus the truffle honey in a blender or food processor. Start pureeing and slowly add the olive oil. Then add the water to get a smooth even consistency. Season to taste.

Sauteed Swiss Chard

2 bunches organic swiss chard, stemmed and chopped

6 cloves organic garlic, medium chop

1/2 organic red onion, medium dice

3 tablespoons of butter

3 tablespoon olive oil

Start a large saute pan on medium low heat. Add olive oil and butter then onions and garlic. Let cook for 10 to 15 minutes stirring occasionally until the onions and garlic are soft and lightly golden. Add chard and toss, let cook 7 to 10 minutes and season with salt and pepper.

Plate it all up and get to grubbing! Buon Apetito!!

Pancetta Wrapped Veal Loin, Fennel Puree, Baby Potatoes and Braised Radicchio

This delicious recipe is taken from various items that I have seen done at the restaurant where I work. This way by far the tastiest dish done this year. This feeds 2 took 1.5 hours to prepare and costs $40.

Pancetta Wrapped Veal Loin
8 thin slices of pancetta, ask the deli guy
8 oz veal tenderloin, trimmed

Preheat the oven to 300. Season the veal loin with salt and pepper and sear in a medium pan on high until golden on each side. Place on an oven rack and place in the oven until 130 degrees in side, about 10 minutes. Take out and rest until cool about 15 minutes. Wrap with pancetta and pan sear again on medium until pancetta is cooked, about 3 minutes on each side.

Veal Jus
2 cups vegetable broth
1/8 cup veal trimmings
1/4 white onion
1 teaspoon rendered pancetta

Cook all ingredients in a sauce pan on medium low until reduced to 1/4 cup. Strain and reduce by half, let cool and add a teaspoon of butter.

Fennel Puree
1 organic fennel bulb, diced
1 organic leek, chopped
4 cloves organic garlic
2 tablespoons heavy cream
2 tablespoons extra virgin olive oil

Boil fennel, leeks and garlic in a medium saucepan on medium high until tender, about 12 minutes. Strain an place in a food processor, add cream and blend, slowly add olive oil until puree is smooth.

Crispy Baby Yukon Gold Potatoes
2 lbs organic baby yukon golds
Olive oil, salt and pepper

Preheat oven to 425. Spray a sheet pan with olive oil and season. Place potatoes cut side down and spray with oil and salt and pepper. Cook for 25 minutes until golden. Turn off the oven and let stand in the oven for 15 minutes.

Braised Radicchio
1 head organic radicchio, julienned
1/8 cup pancetta, diced
1/4 red onion, diced

In a medium pan render the pancetta on low, once crisp and onion and cook 5 minutes. Turn up the heat to medium and add radicchio, let cook ten minutes and season.



I also seared some scallions in the same pan I used to finish the veal. I plated it all together and the flavor combinations were amazing. Buon Apetitio!

Guava Glazed Duck Breast with Celery Root Puree, Asparagus and Leeks

Here is an amazing slow roasted duck dish. This dish is fairly easy to make and takes less then an hour. It costs $30 and feeds 2.

Guava Glazed Duck Breast
2 Breasts of duck, scored
1 cup fresh guava juice, reduced to half
2 teaspoon peach preserves

Preheat the oven at 350. Start a medium frying pan on medium high heat. Heavily season the skin side with salt and pepper. Once very hot add the duck breast skin side down. Turn down the heat to medium low and let the fat render off of duck, cook for 15 minutes and spoon out excess fat as necessary. Reserve this fat for use later in the cooking. Mix the reduced guava and peach preserves. Turn the duck over and glaze with the guava peach mixture. Place the pan in the oven and let cook for 10 minutes. Remove glaze again and let stand for 5 minutes. Slice and serve.

Celery Root Puree
1 celery root, about 1/2 lb, diced
1/4 organic white onion, diced
2 tablespoon butter
2 tablespoon cream cheese
salt and pepper

Fill a medium pot with cool water and add onion and celery root. Turn to high and bring to a boil, turn to medium and let cook for 15 minutes or until celery root is tender. Strain out the water and then add butter, cream cheese, salt and pepper to the celery root and onion and puree in a food processor.

Duck Fat Asparagus
1 bunch of asparagus, trimmed and washed
2 teaspoons duck fat

Blanch asparagus by placing in boiling water for 3 minutes and then plunging them into an ice bath. Start a medium saute pan on medium and add duck fat. Once hot add asparagus and cook for 5 minutes, season with salt and pepper.

Butter Poached Guava Leeks
1 large leek, sliced
1/4 white onion, sliced
2 tablespoons of butter
1 teaspoon duck fat
1/4 cut of guava juice
1 tablespoon of peach preserves

Start a medium saute pan on medium and add butter and duck fat. Add leeks and onions and let slow cook for 15 minutes, stirring often. Turn up heat and add guava juice and peach. Let cook 10 more minutes. Season with salt and pepper.


Buon Apetito!

Curried Carrot Soup

I had accidentally bought a new bag a of carrots last time I went to the grocery store when I already had a bunch so I had to do something with them. Carrot soup was what I decided on. I have a lot of spices so I made my own curry style seasoning mix. This easy recipe cost $10, makes 10-12 servings and takes 45 minutes or less.

Organic Curried Carrot Soup
2 tablespoons olive oil
1 organic leek, rough chopped
1 organic white onion, rough chopped
2 lb organic baby carrots
4 cups vegetable broth
1 cup heavy cream
1 cup water
-Curry Seasoning Mix-
3 teaspoons kosher salt
1 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon coriander
1/2 teaspoon chili powder

Start a large (5-8qt) sauce pot on medium and add oil. Add onions and leeks and let cook until tender, about 5 minutes. Add curry seasoning mix and toss. Add carrots and toss with onions and leeks. Add broth, cream and water and turn to medium low (3.5 of 10). Let cook about 25 minutes or until the carrots are fork tender. Add to a blender in batches and puree until smooth. Add puree mixture back to the sauce pot. Add water to get desired texture and let cook for 10 minutes. Add some yogurt or heavy cream for garnish. I also threw in some fresh thyme leaves from my garden to add freshness.

This can be done with store bought curry powder or you can skip the curry all together. It turned out very tasty and not too "carroty" tasting with a little heat on the end. Enjoy!

Shrimp and Vegetable Risotto

Risotto is my favorite dish to make when I have a lot of company but don't want to spend too much money. I had 7 people to feed and a bag of Arborio rice in my pantry. I picked up a pound and a half of peeled and deveined shrimp (u30) for $9, so it would be a big meal for under $20 out of pocket. I also bought a box of Kitchen Basics brand vegetable stock (way better than canned stuff), a red bell pepper, parsley, a vidallia onion, a leek, baby carrots and a loaf of Italian bread.

When cooking risotto you have to dedicate yourself to the kitchen. It is not possible to multi task and cook a good risotto, so don't even try. Next you need to have all your food chopped and cookware in place. Start by getting these things ready; a large Cast Iron pot (LeCruset)or high sided frying pan for cooking the risotto, a large stock pot (6 or 8 qt), a medium sauté pan, a heat proof spatula or wooden spoon and a ladle. Then chop all of the vegetables to a fine dice and season the shrimp with salt pepper and olive oil. Get out 3/4 of a stick of butter, 1 cup of white wine and 1 cup of grated Parmesan cheese.

Start by pouring the box of stock into the large stock pot and adding 6 cups of water, put the pot on medium low heat. Start the large pot for risotto on medium low heat (4 of 10) and add enough olive oil to cover the bottom. Add the chopped onion and leek and stir, let cook until the onion is translucent. Now add the bag of risotto, about 3 cups. Stir the rice until it begins to toast a bit, about 4 minutes. Turn the heat down to low (2 of 10) then add the wine and stir, let all of the wine cook off. Then add three ladles of warmed stock. Stir the rice well until all of the liquid is almost all absorbed. Add three more ladles of stock and stir it in again. Stir the pot every 2 minutes or so, don't walk away. Keep adding the three ladles of stock every time the liquid is almost gone. It should take about 30 to 40 minutes for the rice to stop absorbing the liquid rapidly and begin to get tender. Once the rice is tender but still has some firmness it is ready for the next step. Turn off the heat and add the butter and Parmesan cheese. Fold it in and start the medium sauté pan on medium high. Quickly sauté the remaining vegetables in olive oil for about 3 minutes then add the shrimp. Cook for about 3 more minutes or until the shrimp are light pink, DO NOT over cook the shrimp, they will cook through in the rice. Now add the cooked shrimp and veggies to the risotto and fold it all together, being gentle not to beat up the rice in the risotto. Finish it off with some parsley, fresh Parmesan cheese and hot garlic bread.


This fed 8 people all having seconds and I ate the rest for lunch today. You can do thousand of variations of ingredients which is why risotto is an important dish to learn how to cook. Once you get the skill you can literally have a different risotto every day if you don't die of heart disease first. Boun Appetito

Slow Cooked Polenta with Leek Ragu

This is a vegetarian dish that could be made vegan as well. Polenta can be cooked many ways and today I wanted to experiment. I started a medium pot on medium heat with 1 cup heavy cream, 1 cup milk, 2 cups vegetable stock and 2 cups water until it began to steam. I slowly poured in 1.5 cups of polenta (corn grits) into the pot while stirring constantly. It is kinda like rubbing your belly and patting your head at the same time, so go slow. Once all of the polenta has been added, stir the mixture for 3 minutes. The turn the heat to very low and stir every 3 to 5 minutes for 1 hour or until polenta is soft. To finish, add 2 tbsp of butter, a handful of Parmesan cheese, salt and pepper to taste. It is very important to stir, stir, stir the polenta. Setting a timer really helps, I just do it every time the song changes on Pandora.

For the leek ragu I chopped leeks, onions, red bell pepper, tomato and garlic at put them in a medium saute pan on medium high. I cooked them until tender then added a teaspoon of tomato paste and let that cook for 2 minutes. Then I added a shot of marsala wine and splash of balsamic vinegar. I let that cook for five minutes until the liquids were absorbed. It was finished with fresh parsley, salt and pepper.

I spooned the polenta into the bowl, cut an opening in the center and poured in the ragu. This polenta is a simple and filling Italian style dish. This is probably not the healthiest way to cook it but it was the best tasting polenta I have ever made.

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