Risotto with scallops, lemon buerre blanc and pomegranate reduction

risotto-scallop-buerre-blanc2Ladies and gentlemen, I give you my newest favorite dish! I knew I wanted to make risotto this weekend and I have been thinking about a dish I had at a restaurant recently that had a really good pomegranate sauce, so I built this dish based off those two components. I also did an Instagram search for #risotto to look for plating inspiration.

Since I’ve acquired all these new handy dandy skills from class, I figured I’d put them to work and make my own veggie stock to use. One of my issues with using store-bought stock is that some of them are too dark, and it turns the rice dark, which I don’t like and definitely didn’t want for this particular dish. So, since there was no suitable excuse not to, I started the day slicing, chopping and boiling down my own vegetable stock. I got exactly the color I wanted.

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New year, new class: Methods of cooking

fruit-plate-individualSchool is back in session and this quarter covers hot and cold methods of cooking. The first 5 weeks will be spent on cold food preparation, otherwise known as garde manger, and the last 5 weeks will cover hot food preparation. A sampling of the items we’ll work on includes sandwiches, canapes, pates, terrines, seafood platters, and salads; and methods such as stewing, braising, grilling, sautéing and pan searing. The menu of foods we’ll prepare is wide and varied, and a few of them, I’m not sure how I’ll get through. Terrine? Pate? Chicken liver parfait? Eeeeck! None of the above sound appealing whatsoever, but I’ve been surprised by things before, perhaps I’ll be surprised again.

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