Posts tagged ‘caramelized’

January 3, 2012

Variations on a Theme | Caramelized Endive and Walnut Risotto

It might strike you as esoteric, caramelized endive.  But let me assure you that it is entirely devour-able, and not in the slightest way effete.

And the New Year is a perfect time to delve into comforting vegetarian dishes.  I just know you want to ease into your new-found resolve to eat more veggies, but dammit, it should taste good and be filling.

In this risotto, the endive is left to caramelize in a separate pan, given only a bit of olive oil, a garlic clove and salt to help it achieve its golden color.  Do this and you are rewarded with what looks a whole lot like oxtail and onions, only unabashedly vegetarian.  And simmering in another pot, a simple elixir of water, parsnips (crucial sweetness, in my opinion, to balance the bitterness of the endive), onion, bay and some seeds from the summer’s past garden (corriander in this case) round out the quick stock.

Combine it all and you have yet another version of one of my favorite things to cook for my family: risotto.  It is, after all, my lifetime dish.  One of those things I want to master perfectly before I die.  After all it is resolution season.

PK Tip: This dish is entirely versatile.  Sub kale and pecans for a thoroughly American take on the dish; radicchio and chestnuts for a U.K. variation.

Caramelized Endive and Toasted Walnut Risotto; serves two to three; inspired by this recipe in the Telegraph

For the stock:
1 very large parsnip, peeled and quartered length-wise

1 small onion, unpeeled and quartered

read more »

October 21, 2011

What to Serve with Steaks | Caramelized Shallots

I told you I’d have leftoversAnd on a Friday night, because that’s how we roll.

So after last night’s highly vegetarian dinner, I did feel like I needed a kick of iron.  A good piece of red meat.  Enter tonight’s steak, served with caramelized shallots and that fabulous leftover cauliflower.  I know.  Many of you are skeptical.  But trust me.   A very talented chef came up with that combo of white chocolate and cauliflower first.  Trust him.

PK’s Caramelized Shallots, Serves 2 (none for little Cherub, we meanies didn’t want to share tonight)

3 very large shallots, trimmed and thickly sliced

read more »

%d bloggers like this: