Risotto & Scallops

FAMILY RECIPE: Roasted Garlic and Carrot Risotto with Caramelized Scallops
Ingredients:
2 cups Carnaroli or Arborio Rice
5 cups Vegetable Stock or Water
1 cup Parmesan Cheese
Sea Salt
1 tsp Chopped Rosemary
4 oz Chopped Onion
1 oz Chopped Garlic
4 oz Olive Oil
2 oz Parmesan
1 Lemon cut in half
2 oz Arugula

Carrot Puree
8 oz Carrot cut into one-inch cut
6 Garlic Cloves
4 oz Olive Oil
1 qt Water

Method of Preparation:
In a one-gallon pot start with olive oil then add the garlic when light brown, add the carrot and the water. Bring to a simmer and cook until soft. Remove the carrots and garlic and put them into a blender. Blend until smooth remove and place to the side.

Heat an 8qt Pot. Add olive oil then onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Then add the 4 cups of Vegetable stock. Bring to a boil and put aside for 20 minutes.

When ready to serve to bring the 1 cup of water up to a boil add the rice and stir until tender than the carrot puree and parmesan. And last, add the rosemary. Salt and Pepper

Dry the scallops and season with salt. Drying them helps them get a nice brown color. I a very hot pan put the olive oil and then the scallops. Just brown each side.

To Plate in one bowl put risotto and place cold sour cream. For the child.

On a plate put risotto and the scallops on top. I like arugula with lemon salt and pepper.

Hummus & Hash

CHILDREN’S RECIPE: Roasted Red Bell Hummus
Ingredients:
1 Red Bell Pepper, roasted and sliced
2 cups Chick Peas
½ cup Vegetable Stock
3 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 loaf of Pita Bread
1 tsp Salt

Method of Preparation:
Pour chickpeas into a blender. Add vegetable stock and roasted bell peppers to the blender. Blend on high. Pour extra virgin olive oil and lemon juice to the blender and blend on low. Cut up the pita and plate.

To make Roasted Peppers, place pepper on gas burner set on high, once skin is charred, place in container sealed with plastic wrap to steam. Peel off skin.

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FAMILY RECIPE: Ham and Roasted Red Pepper Hash
Ingredients:
2 Potatoes, crispy; boiled, chopped and pan fried
½ cup Ham, chopped
2 Red Bell Peppers, roasted
¼ cup White Onion, chopped
2 small Carrots, blanched and sliced
½ cup White Button Mushrooms, roasted
¼ cup Cauliflower, roasted
2 tbsp Lemon Juice
1 tsp Sherry Vinegar
Fresh Herbs to taste

Method of Preparation:
To blanch carrots, add to cold salted water, bring to simmer, strain and let sit at room temperature. This will keep your root vegetables from overcooking and losing nutrients. Boil, chop and pan fry potatoes. Then add ham and white onion to the crispy potatoes. Add carrots and let cook. Add roasted white button mushrooms, roasted cauliflower and roasted red bell peppers to the pan. Pour lemon juice and sherry vinegar and fresh herbs to the pan.