Risotto with Lemony Veal Scalloppini

Ingredients

4 cups chicken stock
3 tbsp olive oil
3 tbsp butter
1 small onion, finely chopped
generous 1-3/8 cups risotto rice
scant 1 cup dry white wine
1 lb veal scallops, beaten thin
1 tsp dried oregano
1 tsp dried thyme
2 tbsp lemon juice
3 tbsp water
3/4 cup freshly grated Parmesan or Grana Padano cheese
salt and pepper
thinly pared rind of 2 lemons, to garnish

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Heat 1 tablespoon of the oil with 2 tablespoons of the butter in a pan over medium heat until the butter has melted. Add the onion and cook, stirring occasionally. for 5 minutes, or until soft and turning golden. Do not brown.
  3. Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2- 3 minutes, or until the grains are translucent.
  4. Add 2/3 cup of the wine and cook, stirring constantly, for 1 minute until reduced.
  5. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
  6. Sprinkle the remaining oil over the veal. Rub in the herbs and salt and pepper.
  7. Heat a nonstick skillet over high heat and brown the veal quickly, turning once. Pour over the lemon juice, remaining wine, and the water.
  8. Bring to a boil, then reduce the heat. Cover and let simmer gently for 15 minutes.
  9. When the meat is cooked through, transfer to a serving dish and garnish with lemon rind.
  10. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Adjust the seasoning, if necessary, and serve at once with the veal.

Makes 4 servings.

Source: Risotto

Advertisements

Hamburger with Truffled Beef and English Muffin

Ingredients

1 fresh black truffle (about 2 ounces)
1/4 cup mayonnaise
2 pounds ground beef chuck or ground sirloin (22 percent fat if using a charcoal grill, or only 18 percent fat if using a flat-top griddle or heavy skillet)
about 1 teaspoons salt
about 1 teaspoon freshly ground black pepper
4 English muffins, split
vegetable oil for brushing on cooking surface
3 tablespoons butter

Method

  1. Finely chop the truffle. Stir one fourth of it into the mayonnaise, cover, and refrigerate for a few hours.
  2. In a bowl, lightly mix the remaining chopped truffle into the beef by hand. Cover loosely and let stand at room temperature for 4 hours, so that the truffle perfume permeates the meat.
  3. Season the truffled burger meat with salt and pepper to taste. Handling the meat as little as possible to avoid compacting it, divide the beef into 4 equal portions and form the portions into patties, making neat edges, to fit the muffins.
  4. In a grill, prepare a hot fire for direct-heat cooking, or preheat a heavy skillet or griddle until very hot.
  5. When the grill rack, skillet, or griddle is ready, brush it with vegetable oil. Grill or pancook the patties until browned on the bottom, about 4 minutes, seasoning them a little more with salt and pepper on the outside as they cook. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare.
  6. Meanwhile, toast or grill the muffins, then butter each half.
  7. Transfer the burgers to the bottom halves of the muffins. Spoon 1 tablespoon of the truffled mayonnaise on top of each burger and cover them with the muffin tops.

Makes 4 servings.

Source: James McNair’s Burgers

Burger with Bison and Umami Sauce

Ingredients

2-1/4 pounds ground bison
2 tablespoons plus 1-1/2 teaspoons nutritional yeast flakes
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup roasted mushrooms
1 cup caramelized onions
6 flax seed buns
1/3 cup grated Parmigiano Reggiano cheese

Umami Sauce

1/4 cup apple cider vinegar
3 tablespoons tamari
1/4 cup water
1 cup nutritional yeast flakes
8 garlic cloves, mashed
1/2 cup extra-virgin olive oil
salt (optional)

Method

  1. To make the sauce, put the vinegar, tamari, water, yeast flakes, and garlic in a blender or food processor and blend until well combined. Remove the feed tube and, with the machine running, slowly drizzle in the olive oil. Blend well until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.
  2. Using your hands, mix the bison, yeast flakes, salt, and pepper in a bowl to combine. Divide the meat into 6 patties. Wash your hands.
  3. Preheat the grill to medium-high heat.
  4. Put roasted mushrooms and caramelized onions in a baking dish and place in a 400°F pre-heated oven to warm while the burgers are cooking.
  5. Grill the burgers for 5 to 7 minutes per side, depending on the desired degree of doneness. Toast the buns.
  6. Place the burgers on the buns. Top with the mushrooms and onions and drizzle each one with a bit of the Umami Sauce. Sprinkle on the cheese and serve.

Makes 6 servings.

Source: True Food

Rice-noodle Salad with Juicy Spiced Steak

Ingredients

2 limes
1 tbsp hot chili-garlic sauce
4 tsp fish sauce
2 tsp granulated sugar
1/4 (454-g) pack medium rice vermicelli noodles
1 tbsp dark sesame oil
1/4 1b top-sirloin grilling steak, preferably 1-inch thick
2 tsp five-spice powder
handful of snow peas, trimmed
1 small carrot, grated
1/4 cup chopped fresh cilantro

Method

  1. Put a kettle on to boil. Meanwhile, finely grate 1 tbsp peel and squeeze 1 tbsp juice from limes into a small bowl. Stir in chili-garlic sauce, fish sauce and sugar.
  2. Place noodles in a large bowl. Cover with boiling water. Let stand, stirring occasionally until tender, 8 to 14 minutes. Drain, then return to bowl. Toss with sesame oil.
  3. Brush steak with vegetable oil. Rub both sides with five-spice powder. Sprinkle with salt.
  4. Coat a frying pan with oil and set over medium-high. When hot, add steak. Reduce heat to medium. Cook, 3 to 4 minutes per side for medium-rare. Let stand 5 minutes.
  5. Meanwhile, slice snow peas lengthwise if you like. Add to noodles in bowl along with carrot and cilantro. Drizzle with lime mixture. Toss to coat.
  6. Divide noodles among plates. Slice steak, then lay over noodles. Serve with lime wedges.

Makes 2 to 3 servings.

Source: Chatelaine magazine

Grilled Beer-braised Beef Ribs with Asian Sauces

Ingredients

2 kg beef back ribs
4 (440-mL) cans dark stout beer, about 7 cups
3/4 cup hoisin sauce
3/4 cup Thai sweet chili sauce

Method

  1. Preheat oven to 325ºF.
  2. Trim silverskin membrane and any excess fat off ribs. Slice into 1-rib portions.
  3. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours.
  4. Transfer ribs to a platter. Discard liquid.
  5. Preheat barbecue to medium-low.
  6. Stir hoisin with chili sauce in a bowl.
  7. Brush ribs with sauce.
  8. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 minutes.

Makes 4 servings.

Source: Chatelaine magazine