Tag side dish

Wow Your Valentine with this Romantic Valentine’s Date Night Meal

RisottoThe big day is fast approaching! We know what we’ll be eating this Valentine’s Day, do you? If you haven’t secured a coveted spot at that trendy romantic restaurant (or one of our couples cooking classes), you may feel a slight tightening in your chest. Put down that stress ball, breathe, and check out this delicious risotto recipe. You’ll impress your date with your culinary prowess AND discover how easy it is to create a gourmet meal at home!

Menu Tips:
Serve this dreamy creamy risotto with a light dish like poached prawns or chicken breast. OR… Go big with hearty skirt steak, balsamic marinated or spiced. Finally, don’t forget a sweet finale! This can be as simple as strawberries and chocolate, or as decadent as this Mexican Chocolate Bread Pudding. Basically, you have options.

Bread Pudding

Creamy Risotto with Tuscan Kale and Goat Cheese
Other great side dishes can be found in our recipe library.

5 cups water, can substitute with stock of choice if preferred
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 garlic cloves, sliced
1 bunch Tuscan kale (about ¾ lb. or a 10oz bag of fresh cut up kale), washed
1/2 small yellow onion, finely chopped (about 1 cup)
2 Tablespoons extra-virgin olive oil
1 1/2 cups Arborio rice
1/2 cup white wine such as Sauvignon Blanc
3 Tablespoons unsalted butter (you may want more)
1/2 cup Parmigiano Reggiano, grated (you may want more)
Zest of 1 lemon
6 ounces fresh goat cheese, crumbled
Freshly grated nutmeg to garnish

Prepare Kale Puree and Broth: Bring water up to a boil in a large sauce pan or pot. Add 1 teaspoon of salt, pepper and sliced garlic. Roughly chop the rinsed kale, stems and all, into small pieces. Blanch the kale in the water for about 7 minutes or until the stems are very tender. Remove the kale and garlic with a spider (not the scary kind) and place into the jar of a blender. Add 1/4 cup of the cooking water to the blender and puree until the kale is very smooth. Save the broth in the pot and keep it hot. Set the puree aside until the end.

Sauté the Onion: Add the olive oil to a Dutch oven or large sauce pan set over medium heat. When shimmering, add the onion and 1 teaspoon of salt and cook, stirring frequently with a wooden spoon, until softened, about 3 minutes.

Cook the Rice: Add the rice and cook, stirring until the rice is coated with olive oil and looks chalky, about 3 minutes. Add the white wine and simmer until the wine is absorbed (Note: it happens very quickly). When the wine is absorbed, add enough broth to just cover the rice, about ¾-1 cup depending on size of pan, bring back to a simmer and stir frequently until the rice has absorbed most of the broth, about 2 minutes. Repeat this process, stirring frequently between additions, until the risotto is done. It is done when the rice grains are just tender but still have a bite, like al dente pasta, about 15-20 minutes. Not when the broth is gone. You must taste a grain often. You will have extra broth. Hold onto it and keep it warm. You may have to use it again before serving the risotto.

“Spin” the Risotto: When the rice is ready, turn off the flame and add the butter and Parmigiano cheese. Stir aggressively or “spin” the risotto to really make it creamy. Add the kale puree and continue to mix until thoroughly combined. Taste and re-season with more butter, Parmigiano cheese or salt. The risotto should be loose and a little soupy, not tight and clumpy.

Plate the Risotto: Lay out the first course bowls on to the work surface. Check the risotto. If it has tightened up at all, add some of the hot broth to loosen it up a bit. Spoon a 1/2 cup of risotto into each bowl. Top with a little crumbled goat cheese and a grate of fresh nutmeg. Wipe the rims clean and serve.

Serves 10

Spend a Night In with this Halloween Recipe: Potato, Bacon and Roquefort Soufflé

Even on the spookiest of holidays, there’s nothing scarier than the nervous anticipation in watching and waiting to see if your soufflé will rise or collapse. But have no fear, the video below will help you perfect your yolk separation skills. Once your taste buds experience this divine Potato, Bacon and Roquefort Soufflé, you’ll want to whip it up for family and friends at every holiday get-together! Really, you just can’t go wrong with the comforting blend of bacon, potatoes and blue cheese — the perfect holiday comfort food!

So if you’re staying in for the night, then try this recipe, back away from the oven window, and relax (as much as you can) with a scary movie.

If you’re in the mood for something sweeter, don’t forget about one of the last treats we blogged about: Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble

Happy Halloween!

Potato, Bacon and Roquefort Soufflés

2 ½ pounds large Russet potatoes, peeled and sliced
1 Tablespoon kosher salt
3 ounces bacon, about 3 slices
1 cup heavy cream
5 ounces unsalted butter, divided
4 ½ ounces grated parmesan, about 1 cup, divided
6 eggs, separated
3 ounces Roquefort, crumbled
1 Tablespoon fresh thyme leaves, chopped
1 bunches fresh chives, chopped
1/4 teaspoon freshly ground black pepper
Hand mixer
Foil or ceramic ramekins

Start Cooking Potatoes: Add the sliced potatoes and salt to a large stock pot of water. Bring to a boil over high heat and cook until completely tender, about 15 minutes. Drain into a colander.

Cook Bacon: Preheat the oven to 400O F. Place bacon on a cooling rack then place onto a parchment lined sheet pan. Cook until crisp, about 12 minutes and let cool. Once cool, chop into 1/4” bits and transfer to a small bowl. Set aside.

Mash Potatoes: Using a food mill or ricer, mash the warm potatoes into a large bowl. Heat the cream and 4 ounces of butter in a sauce pan. When hot, pour over the mashed potatoes and stir to combine.

Prepare Ramekins: Grate the parmesan cheese. Place 3/4 cup of the cheese into the bowl of mashed potatoes. Butter the ramekins with the remaining butter. Dust the sides of the ramekins with the remaining grated parmesan cheese. Tap out the excess into the bowl of mashed potatoes. Place dusted ramekins onto a parchment lined sheet pan.

Separate and Beat Eggs: Separate eggs and place yolks into medium bowl and whites into a large bowl. Remove a 1/4 cup of yolks (about 2) and stir into the potatoes and give the remaining 4 yolks to the dessert team. Whip the egg whites with a hand mixer to soft peaks and set aside.

Make Soufflé Base: To the bowl of potatoes, mix in Roquefort, chopped bacon, thyme and chopped chives and pepper. Mix well.

Finish Soufflé: Gently fold 1/3 of the whipped egg whites into the mashed potato mixture. When incorporated, fold in the remaining egg white. Taste and add some salt if necessary. Fill each ramekin evenly and bake until golden and puffed, about 20 minutes. Let cool slightly and unmold soufflés onto dinner plate.

Makes about 12 Soufflés

Recipe created by Parties That Cook® | www.PartiesThatCook.com.