Another weekend in the country, another weekend to try out cool recipes. I took my new Cannelle et Vanille’s Small Plates and Sweet Treats cookbook with me (which i have reviewed in this blog before) and tried a couple of her recipes
Fennel and Brown Butter Risotto with Parsley Pesto
.. i got it from her book, but the recipe is online here as well in the Daily Candy Website – and Im posting it below
5-6 c. chicken stock
2 tbsp. unsalted butter
1 md. fennel bulb, diced
½ md. leek, diced
½ tsp. salt
¼ tsp. ground coriander
1½ c. Arborio rice
¼ c. dry white wine
½ c. parsley pesto (recipe below)
2 tbsp. mascarpone cheese
Shaved Parmesan cheese, for garnish
Fresh parsley flowers, for garnish (optional)
- Pour the chicken stock into a medium saucepan and bring to a low simmer over medium-high heat. Reduce the heat to low and keep it warm.
- Melt the butter in a large pot over medium heat until the milk solids start to brown on the bottom of the pan, about 2 minutes. Do not burn the butter.
- Add the fennel, leek, salt, and coriander to the butter. Cook over medium heat until softened but not brown, about 5 minutes. Add the rice and stir it to make sure it is well coated with the butter, about 1 minute.
- Add the white wine and stir, deglazing the bottom of the pan. Add ½ c. of hot chicken stock. Stir and cook over medium heat until the rice has absorbed the stock. Add another ½ c. of stock and continue to cook while stirring. Repeat, stirring constantly, until the rice is al dente, about 18 minutes.
- Stir in parsley pesto and mascarpone. Remove from heat. Serve immediately, garnished with shaved Parmesan and, if you like, parsley.
Makes 1 cup
1/3 c. pine nuts
1 clove garlic, peeled
2/3 c. fresh parsley, stems removed
1 oz. Parmesan cheese, finely grated
½ tsp. salt
½ c. olive oil
- Place the pine nuts in a dry skillet. Toast them over medium heat, stirring occasionally, until fragrant and lightly golden in color, about 3 minutes. Let them cool for a few minutes.
- Combine the pine nuts, garlic, and parsley in a food processor. Process to a fine powder. Add the Parmesan and salt; pulse to combine.
- While the machine is running, slowly pour in the olive oil until a smooth paste forms.
What I did differently: I didn’t use mascarpone cheese because I couldn’t find it, therefore I put more Parmesan cheese. I couldn’t find fennel bulbs just fennel, so I added more leeks instead and less fennel to get a more earthy feel
The finished product: It was delicious. I really have never gone wrong with one fo her recipes and this wasn’t the first time
Maple-Cardamom Glazed Salmon
We served the risotto with a Salmon recipe from from Food 52.
- 1 pound wild salmon filet, de-boned
- 1/4 cup maple syrup
- 2 teaspoons ground cardamom
- 1 teaspoon smoked paprika
- pinch cayenne pepper, salt and pepper
Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste. Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn’t already) and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests. Place the salmon in the preheated skillet (scale-side down) and cook for about 10 minutes. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.
What I did differently: I didn’t have any cardamom so i just added a bit more cinnamon and a bit more cayenne to give it an extra quick.
The Finished Product:
Apple, Blue Cheese and Pumpkin Muffins
This is a another recipe from the Canelle et Vanille cookbook – I’m telling you its fabulous! These are great as snacks or as a side to a soup meal! Here are some pictures of the finished product. I loved the sage in them