Trying out Recipes: including some from Cannelle et Vanille’s cookbook

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

Ingredients
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)

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir in parsley pesto and mascarpone. Remove from heat. Serve immediately, garnished with shaved Parmesan and, if you like, parsley.

Parsley pesto
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

1. 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.
2. Combine the pine nuts, garlic, and parsley in a food processor. Process to a fine powder. Add the Parmesan and salt; pulse to combine.
3. 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 Prep:

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