VALENTINES SPECIAL SIDES

OK so now that you have decided which one your going to make how about the perfect

sides. Everyone seems to think rice is the way to go with fish or seafood in general, well yes

and no. I am a big fan of risotto and like I said California fresh asparagus from the valley is

hitting the stores. When you pick out your bunch of spears try to get the thin ones or at

least a bunch with more thin than thick, really tender especially for this kind of dish. Oh yes

ASPARAGUS RISOTTO WITH TOASTED ALMONDS.

I’m not sure I have mentioned this before but the best thing about cooking with wine is

having a glass while your cooking so always make sure you have enough for the recipe and

for the cook, and as I am told frequently don’t forget the sous chef.

after that comes another possibility SMOKED GOUDA MASHED POTATOES if you decide on

this one you can steam or saute the asparagus, also a great choice. Trimming the hard

ends off asparagus does not have to be done with a knife, just hold the cut end with two

fingers and grab the stalk in the middle with two fingers and bend. The stalk will snap just

exactly where the spear gets tender, no guessing or stringy bites.

Already got some feed back on the bread pudding and a great suggestion. I’ll pass that

along at the end of these recipes along with the port reduction sauce.

ASPARAGUS RISOTTO WITH TOASTED ALMONDS

5 cups chicken stock

1 cup water

6 tbsp butter – cubed

1 shallot finely diced

1 1/2 cups risotto rice – arborio or I prefer carnaroli

1/2 cup white wine ( JK or Wildfire )

1/3 cup grated Parmesan

1/2 cup slivered almonds

1 bunch asparagus ends trimmed

salt and pepper to taste

Prepare all of your ingredients before you start to cook. Fill a bowl with ice water.

place the stock and 1 cup of water into large sauce pan and bring to simmer. add asparagus

and cook over medium heat for 6 minutes. Remove and place asparagus into ice water.

pour the stock and water into a pot over low heat. Remove asparagus from water and cut

the tips from each spear, set them aside for garnish. slice the spears into 3/4

″

pieces.

In a large deep saute pan melt two tablespoons of butter, over medium low heat then add

the shallots, season lightly with salt. saute about 3 minutes until translucent, do not allow

them to start to color. When the shallots are almost ready, add another tablespoon of

butter. Once the butter has melted, add the rice and bring the heat up to medium. Toss the

rice in the butter and shallot mixture to coat and stir, about two minutes, don’t let rice stick

to pan. set a timer for 18 minutes.

Now add the wine and stir. As the wine cooks off the rice will look dry, add one ladle of

stock and stir. Continue to stir keeping the rice moving from outside of pan to center. As the

rice begins to look dry again add more stock and stir. keep adding stock as necessary but

reserve at least 2 ladles full. when timer reads2 minutes add the asparagus to the pan but

not the tips continue to stir. continue to cook and stir until rice is al dente using up your

stock. Turn off the heat, add last tablespoon of butter and the parmigiana stir to combine,

taste for seasoning. Place in heated bowl and garnish with asparagus tips and slivered

almonds.

SMOKED GOUDA MASHED POTATOES

1 lb Yukon gold potatoes, peeled and cubed

2 tbsp unsalted butter

1/4 cup heavy cream, plus more if needed

6 oz shredded smoked gouda

salt and white pepper

Place potatoes in saucepan covered with water add 1/2 tsp salt cook over medium heat until

fork tender 15 to 20 min. Drain

Return potatoes to pan and add butter, cream and cheese. mash and stir to incorporate all

the seasonings, if to thick add more cream. Season to taste with salt and white pepper.

serve hot. AND DON’T FORGET THE WINE

I got a great response to the bread pudding and a great suggestions for a little twist on this

desert, how about CINNAMON RAISIN BREAD PUDDING what a great idea, go to the

store or bakery and get a loaf of day old cinnamon raisin bread for this recipe. Or buy a loaf

and let it stay out for a day or two.

1 loaf day old cinnamon raisin bread

3/4 cup heavy cream

3 tbsp powdered sugar

2 large eggs

1/2 cup raisins

vanilla ice cream

tear 6 to 8 slices of the bread into large bite sized pieces. In a large bowl combine the

cream, sugar and eggs. Reserve 1/4 of the mixture for later use. Soak the bread in the

mixture for 30 minutes. Transfer to a small baking dish and top with the remaining 1/4 cup

of mixture. sprinkle the top with raisin and cover with foil. Cook for 35 minutes covered and

then 10 minutes uncovered. Remove from oven and let set 15 minutes. to serve cut into

squares drizzle with port sauce and sprinkle with powdered sugar, serve with a scoop of

vanilla ice cream and a small glass of port.

PORT REDUCTION SAUCE

1 cup port wine

1/2 cup white sugar

1 tbsp orange zest

dash of cinnamon

combine all ingredients in sauce pan, bring to a boil then reduce to simmer. Simmer until

volume is reduced by half and mixture is thickened. You can serve this hot or when cooled

place in a squeeze bottle and refrigerate for use later. Best served at room

temperature. DON’T FORGET THE WINE

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