The Chef's Corner: Spring Recipe

Ingredients:
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# U-10 Day Boat Scallops

# 1/2 cup Arborio Rice

# 1 cups Vegetable Stock

# 1 cup White Wine

# 1/4 cup Carrots, minced

# 1/4 cup Onions, minced

# 1/4 cup Celery, minced

# 1/4 lb Unsalted Butter

# 1/4 cup Grated Parmesan

Salt & Pepper to taste

Directions:
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In a saucepan, warm the broth over low heat.

In a separate pan, toast the rice dry on medium-high heat for 2-3 minutes to lock in the starches of the rice. Then add olive oil in saucepan over medium-high heat. Stir in the carrots, onions, celery, and cook until soft, about 3 minutes. Pour in wine, stirring constantly until the wine is fully absorbed. Add 1/4-cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/4-cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in butter, Parmesan. Season with salt and pepper to taste.

• 2 tablespoons canola oil
• 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
• Kosher salt and freshly ground pepper
• 1 large onion, finely chopped
• carrots, sliced
• 3 celery ribs, sliced
• 3 garlic cloves, thickly sliced
• One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
• 4 thyme sprigs
• 3 cups chicken stock

1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
2. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
3. Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
4. Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
5. Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

Horseradish Whipped Potatoes Ingredients:

• 4 lg Potatoes; peeled and chopped
• 1/2 lg Onion; chopped
• 1 Clove garlic; minced
• 1 1/2 c Cream
• 3/4 c Horseradish; prepared
• Salt; to taste
• Lemon juice; to taste
• Butter; to taste

Whiped Potatoes Directions:1. Cover potatoes with cold water, salt & bring to boil
2. In saucepan, sweat onion & garlic, add cream & reduce by 1/4. Add horseradish and set aside.
3. When potatoes are tender, drain well.
4. Blend cream mixture.
5. Place potatoes in mixer with whip attachment & process adding cream mixture until desired consistency is reached.
6. Adjust seasoning with lemon juice, salt & butter to taste.

Sun-Dried Tomato Demi Glace Ingredients:

• 1 Pint cherry tomatoes
• 1 teaspoon Dijon mustard
• 1/2 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1 tablespoon chopped garlic
• 1/2 cup red wine
• 4 cups beef stock, beef broth, unsalted
• 1/2 cup worstershire
• 1/2 cup tomato sauce
• 2 sprigs or thyme

Sun-Dried Tomato Demi Glace Directions: 
1.In a medium skillet heat 2 ½ tablespoons of vegetable oil over high heat until smoking.
2.Add tomatoes and quickly sauté 2-3 minutes until blistered and blackened on the outside.
3.Remove and reserve.
4.Or grill over open flame until charred on the outside, and reserve.
5.In a medium to large pot cook garlic, onion, carrots, and celery until soft and translucent.
6.Add red wine and cook red wine down until almost evaporated.
7.Add tomato paste and Dijon.
8.Cook for 1-2 minutes.
9.Add beef stock and worstershire.
10.Reduce sauce over medium low heat by half.
11.Add tomato sauce and fire roasted tomatoes.
12.Cook for 15 more minutes over low heat.
13.Let sauce cool.
14.Then blend until smooth in blender and strain through a fine mesh strainer.
15.Reheat sauce, and add thyme sprigs.
16.Allow to steep for 5 minutes then remove.