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.

Click to play this video

Click to play this video

Week 13 Beef and Shitake Satays with Mango Sauce

Mango Salsa blended

Ginger Sweet potato fries

Mango Salsa

Beef flank steak and Shitake mushrooms

Carl

Well this week was "Ridick" (ridiculous)! The beef states was amazing! the sweet potatoes well super! The Sauce for the Sates (beef) was mango salsa pureed. The sates had flank steak, scallions and shitake. YUMMMMM. the sweet potatoes were made with curry ginger oil baked till perfection! Can't wait till next week!

David

This was the best yet. No doubt about it. I felt like this dinner had the most taste of any we have done. The mushrooms were unbelievable. They exploded in your mouth.

We certainly had some help. Both Jamie and Linda came to the rescue because everyone had things to do later in the night and we were short on time.

I'm including the recipe so you can try it yourself.

We had very little left over and I had the remnants for lunch the next day. Wow it was good.

1 pound of flank steak cut diagonally 1/4 inch by 4 inches

1/2 pound of shitake mushrooms

1 bunch of scallions cut into 2 inch lengths

1/4 cup soy sauce

1/3 cup red wine

1 tablespoon sugar

3/4 cup oil

1 teaspoon ground pepper

as a dip

2 cups of mango salsa (this was nice, but you did not need it for the dinner)

Put the flank steak and mushrooms in the soy sauce, red wine, sugar, pepper and oil for 30 minutes.

Then skewer the mushrooms, flank steak and scallions.

Grill for 3 minutes each side.

Serve

We also made some sweet potato fries that were excellent as well. They did not have the flavor that we expected. We thought that after smelling the Curry oil marinade for a whole day, we would taste it more.