Well hello again to all you foodies out there in web land, I hope all is well. Are you ready for spring? I just got back from a show called "Welcome to Spring With 20 Guys" and we were in Canton, Ga. with the most wonderful men whom are the spice to my life and I say a great big thanks to you all. The wonderful men with the Les Marmitons cooking club. A special thanks to my host Pete Peterson and Bill Jordon, they were wonderful and they made my job so much easier then it could have been. Hugs and kisses to the both of them and to all the wonderful cooks at Les Marmitons located in Canton, Ga. They were the BEST!!!! Any who we made alot of tasty wonderful Food like Beef Wellington, with a Goose Liver Pate', and a puff pastry, Ron Lairds choice, however we'll leave this story for another time. I can't wait to tell you that story. It made the show! We also made Leeks and Kale in a White Wine Sauce, Risotto Italian Style, Vegetable Salad Rolls with a Balsamic Vinegar Dipping Sauce, and a Vanilla Bean Pound Cake with White Chocolate Pudding and Strawberries with a Chocolate Sauce, it was the BOMB as they call it. Just ask anyone who was there. The men are GREAT Chefs and alot of fun to work with. I can't wait to go back! Any who this recipe is one we did at this dinner and I hope you find it as delightful as we did.
Risotto Italian Style
1 Cup uncooked Arborio Rice
2 TBSP. Olive Oil
2 TBSP. Butter
3 Cups Beef Broth
1 tsp Salt
1/2 tsp Pepper
1/2 cup Chopped Onion
1/2 pound White Mushrooms, cleaned and sliced (clean with a wet cloth or paper towel)
1 cup grated Parmesan Cheese
1 cup Half and Half
1/2 cup White Wine
3 Cloves Garlic, smashed and minced
1 tsp. Onion and Garlic Powder
Preparation:
Place oil and butter in a large pan, heat on low until butter is melted. Add onions, garlic, and saute for about 3 minutes, then add the rice cooking for another 2 minutes, stirring. Add the mushrooms and cook for about 3 to 5 minutes. Now add 1 cup of the broth, salt, pepper, onion and garlic powder, and simmer for about 5 minutes stirring like crazy. Heat the rest of the broth on medium to high heat in another large pan. After the mushroom mixture is cooked, add it together into the large pan of broth and reduce the heat to simmer and cook for about 20 to 30 minutes stirring continuously. When it is cooked you will add the half and half and the Parmesan cheese. Cook another 5 minutes on simmer and then remove from heat until ready to serve. This serves about 8 servings.
You know being with these guys cooking over the last few days helps to remind me of how much fun a group can have just cooking one of your favorite dishes. It helps to build memories and make new friends. We should all try to do this at least once a month. Have a ball cooking and have fun making up recipes and building your own memories. When I have more time I will tell you about some of the memories I have built up with Les Marmitons Cooking Club and I hope to build some more. Please try this recipe and let me know how you like it. Email me at madjon51@aol.com and visit the show on http://www.aikenstandard.com/, "Cooking With Madjon and Friends" on ASTV 95. Happy Trails to you and yours until we meet again. God Bless, Eileen Hutson, madjon.
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