The fall weather this week is definitely putting us in the mood for some fall flavors.
Luckily for us, Chef Ross Thompson with G in Rehoboth Beach, Del. joins us in the Kirby and Holloway Kitchen to make two dishes packed with fall flavor!
We’re making an artichoke, asparagus, broccolini risotto with scallops and a chipotle flan.
Artichoke, Asparagus & Broccolini Risotto
- 1lb Artichoke 1/4’s
- 1 bunch asparagus, trimmed and chopped
- 1 bunch broccolini, chopped
- 1/4 cup extra virgin olive oil
- 2 medium garlic cloves
- salt & pepper
- 5 Tbsp. white wine
- 1 Tbsp. butter
- 2 medium shallots, diced
- 1 1/2 cups risotto rice
- 1 1/2 cups winter squash stock
- 2 cups black garlic stock
- In a large pot, heat 1 tablespoon of butter and the olive oil over medium heat. When the foam subsides, add the shallots, artichokes, asparagus & broccolini and a pinch of salt. Cook for about 10 minutes. Add the rice and cook, stirring the entire time, about 4 minutes.
- Add the wine and cook until it evaporates. Start adding the warm stock, 1/2 cup at a time and stirring the rice constantly and allow all the liquid to evaporate before adding more. Use all of the stock and by that time the rice should be al dente.
- Pour the al dente risotto on to a sheet tray and cool. Divide among the stations and add cream, butter and cheese per order.
- u-10 scallops
- salt & pepper
- Olive oil
- Heat oil in pan and sear on one side until brown.
- Flip over and let rest.
Creamy Risotto for Scallops:
- olive oil
- Roasted Red Peppers
- Vegetable Risotto (Recipe above)
- Squash Stock
- Garlic Cream Sauce
- Heat oil in a pan, add pancetta, peas, roasted red pepper, vegetable risotto & stock.
- Stir with rubber scraper until stock is absorbed. Add garlic cream and spinach.
- Put creamy rissotto in a bowl and place scallops on top.
- 1 cup + 1/3 cup sugar
- 1 cup half & half
- 1 cup milk
- 1 inch cinnamon stick
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 small can chipotle in adobo
For Malta Caramel:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup malta
- Set six custard cups in a baking dish deep enough to hold 2 inches water.
- Measure 1 cup sugar into a small, heavy bottomed saucepan. Dribble in 1/2 cup water and stir several times. Bring to a boil, and then turn down to a simmer until the syrup begins to turn color. Swirl the pan until the color is a deep amber.
- Divide between cups.
- Pour half and half and milk into a medium sized, heavy bottom saucepot with chipotle. Add cinnamon sticks, and remaining 1/3 cup sugar. Bring to a simmer and stir occasionally. Cover and remove from heat and let steep for 20 minutes. Whisk in eggs, vanilla and almond extract.
- Pour through a fine mesh strainer into a pitcher and divide among the cups. Bake at 325 degrees. Pour two inches of water around the cups. Bake 25 minutes.
Pour all ingredients into a saucepan and cook over medium heat until color changes.