Asparagus Risotto

Apr 20, 2015

Creamy risotto with tender asparagus and Parmesan cheese.

Makes: 4 Servings  Ready in 30 minutes

Ingredients

• 4 cups hot vegetable or chicken broth
• 2 tablespoons olive oil
• 4 green onions, chopped
• 1 cup Arborio rice
• 2 pounds asparagus, ends trimmed and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese

Directions

1. In a large pot in olive oil, cook green onions and 1 cup Arborio rice until fragrant. Gradually stir in hot broth, a cup at a time, and cook, stirring, until each is absorbed and rice is al dente, about 20 minutes, adding hot water if you need more liquid.
2. About 5 minutes before rice is done, add asparagus, unsalted butter; and Parmesan cheese; cook until asparagus is tender-crisp.
3. Remove from heat and serve immediately. Top with shaved Parmesan cheese, if desired.

Molded Beet Salad

Apr 20, 2015

The bright colour and elegant presentation of this beet salad is sure to bring the WOW! factor when served. Definitely a feast for the eyes and palate.

Although roasting beets releases more of their sweet, earthy flavour, store-bought, prepared beets are a time-saving substitute.

Ingredients

• 3 large potatoes, diced
• 7-10 small sweet pickles (cucumbers), chopped
• 3 small carrots, diced
• 2 medium onions, diced

Dressing

• 1 shallot, finely chopped
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• Freshly Ground Black Pepper, to taste

You will need a 2 1/2-inch round cookie cutter at least 2 inches high for molding the salad.

Directions

1. In a pot filled with water, boil the potatoes and carrots until just tender – do not overcook! You want the veggies to remain firm. Drain and let cool completely.
2. Heat oven to 425F. Wash beets and pat dry with a paper towel. Wrap beets in double layers of foil. Place on middle rack in oven and roast until tender; about 1 1/2 hours. Remove from oven and let cool slightly. When cool enough to handle, peel/scrub off skins. Discard skins.
3. Dice beets, potatoes, carrots, onions and sweet pickles and place in a large bowl.
4. Make the dressing by placing all ingredients in a large, lidded jar and shake thoroughly to mix and emulsify. Pour over vegetables and mix gently until well coated.
5. Place cookie cutter in center of a plate. Scoop vegetable mixture into cutter pressing with fingers firmly enough to pack but not so hard as to damage vegetables. Gently lift cutter up off beets and voila! you have a beautiful beet salad presentation. Garnish with a few leaves of rocket mix and thinly sliced red onion, if desired.

Choux Pastry with Chantilly Cream

Apr 20, 2015

A light, airy pastry filled with Chantilly cream & fresh seasonal berries is a perfect Spring dessert. Hint: Add a splash of Crème de Cassis to the Chantilly cream for additional berry flavour.

Makes: 20-30 rolls (depending on desired size of roll)

Prep time: 5 mins  Cook time: 35 mins

Choux Pastry

Add your choice of fresh berries. Blackberries, blueberries, strawberries, a combination or all!

Ingredients

• 1/4 cup butter
• 1 1/4 cups water
• 1 cup flour, sifted
• 3 eggs

Directions

• In a saucepan over medium heat add butter and water. Heat until butter has melted – do not boil. Add flour and stir with a wooden spoon to mix until well combined. As soon as it is combined (pulls away from sides of bowl and forms a smooth ball), remove from heat and allow to cool for 10 minutes.
• After cooling, add half of the whisked eggs. Mix until combined and then add remaining eggs. Stir until combined. Note the mixture will look lumpy but keep stirring until combined. It will take awhile! When ready the mixture will fall from spoon but still hold its shape.
• Preheat oven to 400°F. Lightly grease a baking sheet with a little vegetable oil. Place mixture into a piping bag and pipe into spirals onto tray about 3 inches in diameter and 1-inch apart. Bake for 25-30 minutes or until golden brown. Turn off oven and remove baking sheet from oven. Pierce each roll on the side with a skewer to release trapped steam. Return to rolls to oven for 5 minutes to let inside of pastry dry out. Remove from oven and place rolls on a wire rack to cool completely.

Chantilly Cream

Ingredients

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Crème de Cassis, if desired
• 2 tablespoons confectioners’ sugar

Directions

1. Add cream to a large mixing bowl.
2. Beat with a wire whisk, or an electric mixer with whisk attachment, until mixture starts to thicken. Add confectioners’ sugar, vanilla extract and Crème de Cassis and whip until soft peaks form and mixture is voluminous. Do not over beat.

Glaze

Ingredients

• 1 cup confectioner’s sugar
• 1 tablespoon milk

Directions
In a small bowl, mix confectioners’ sugar and milk until a thick paste forms. Add more milk, a 1/4-teaspoon at a time, until the glaze slowly drips off a spoon. NOTE: If you accidentally thin the glaze too much, you can add more confectioners’ sugar (add a teaspoon at a time) until desired consistency is reached.

To assemble dessert: Slice a choux pastry roll in half, spoon on a dollop of Chantilly cream on bottom of pastry roll. Add fresh berries of your choice. Replace top of roll over berries, drizzle top of bun with glaze and sprinkle with chopped roasted almonds.