Saturday, April 3, 2010

Week 22 Chive Risotto Cakes, Wild Mushroom Risotto, Parmesan Roasted Broccoli and Fresh Lemon Mousse




Chive Risotto Cakes



Parmesan Roasted Broccoli


Wild Mushroom Risotto



Carl

Ohhhhhhhh sooo gooood was one of our best meals Delicious savory, sweet, tart! We had risotto cakes which were good cheesy and crunchy. Also we had mushroom risotto which was Omani (earthy 5 flavor other than bitter, sweet, salty, and I think sour I don't know fo sho). Next we had Parmesan roasted broccoli many liked it, i thought it had a scruppcious taste. Lastly we had lemon mousse that was tart and delicious! cant wait till next week RACHEL RAY...were putting on a 30 minute timer to test.

David



Tonight was good. Each item turned out really well. We had four items because it was spring break and we had a little extra time. We had a couple of guests over. Kelly has only been at one other dinner. I don't know if Daniel is really a guest anymore because he is a regular. We also had Nikki Fondell over. Be sure to check out her blog. It is good stuff. My favorite was the wild mushroom risotto. I loved the shitake mushroom mix. It was too much work to make so we did not include it in the blog this week. Another favorite was the chive risotto cakes. The recipe is included below. The broccoli was especially easy. I would definitely recommend that.



Liz gave us a comment saying we need to put the actual recipe's in the blog. Here you go Liz.



Parmesan Broccoli Cut 2 pounds of broccoli and place on a greased tray. Put 2 T of Olive Oil over the top with 2 garlic cloves finely sliced with a little pepper and salt on top. Cook for 30 minutes at 425. After it comes out put 1 T of Olive oil and 1 tsp of lemon zest with 1.5 T of pine nuts, 1 T of lemon juice, and 1/4 cup of Parmesan cheese. Mix and serve



Risotto Cakes: Cook 1 cup of Arborio rice in 4 Qrts of water for 20 minutes. Drain and rinse with cold water. Add 1.5 cups of shredded Fontina cheese 1/2 cup of Greek yogurt, 2 eggs, 1 tsp of salt, 1/2 tsp of pepper and 3 T of minced chives. Let it chill for 2 hours. Then make 7-9 round cakes and put them in corn flake crumbs. Then fry them in olive oil for 4-5 minutes on each side. They are tasty. Nikki tried putting lemon juice on the top of them and she thought it really tasted good.

video

Click to play this video


video

Click to play this video

4 comments:

  1. Oh yum. I am going to come back so I can eat that meal again! It was absolutely delicious - down to the last drop of lemon juice!

    Thank you for sharing your culinary adventure with me!

    ReplyDelete
  2. YEA!!!! I'm so excited!!! I'm even going to make the brocolli for a BBQ this weekend because it sounds good and now I have the recipe :)! I'm jealous Dan gets to come every week and Nikki got to go too.

    ReplyDelete
  3. You guys are awesome to comment! thanks for reading the blog.

    ReplyDelete
  4. It is fun to see what you guys are cooking each week. We have to come sometime.

    ReplyDelete