Crofut Risotto

Three years ago, my neighbor Joe introduced me to the most addictive thing in the world. Not cigarettes, not drugs, not gambling but duck hunting! I never thought I would look forward to waking up at 5am on a cool and sometimes downright cold, autumn Saturday morning to sit in water wearing rubber boots waiting for my favorite fall entrée to fly above me. Being careful to not wake my wife and children, I sneak down stairs, put on my camouflaged rubber outfit. Wake up my “not so smart” dog and head to the lake. I sit and wait for the first light of the morning to start blasting at every wing I see fly above me. For every 50 shots I fire I somehow miss 55 ducks, yet I promise myself that I will keep going back until I get one. I’m Elmer Fudd with an apron. Bottom line, I’m better cooking than I am at hunting! Yet, I still go out each weekend to try my luck. Some say it is a passion, though I say it has become an addiction.

\m/ Richard

Simple Jerk Seasoned Duck w/ Mushroom “Crofut” Risotto
Serves 4

Duck
2 Duck breasts
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil

Place the duck aside. Combine all the ingredients in a bowl. Toss the Duck in the bowl and let marinate for one to two hours. Grill the duck for roughly three to four minutes on each side until medium rare. Remember though it is a bird, it is not a chicken. It tastes great at medium rare/medium…

Crofut Risotto
8 to 9 cups chicken broth
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, chopped
1 pound fresh Portobello, Oyster & Shittake Mushroom, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup white wine (River Valley White)
1/2 cup fresh Parmesan cheese

Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, stirring while cooking until translucent. Toss in the fresh mushrooms, all the herbs & butter. Sauté until lightly browned then season with a little salt & pepper. Take off the heat and set aside.

In a medium saucepan add 2 Tablespoons oil. Sauté the rest of the garlic and onion. Add Arborio and stir quickly until it is well-coated for one minute. Stir in wine and cook until it is nearly all evaporated.

Add 1 cup of the warm broth with a ladle while stirring, until the rice has absorbed the liquid. Keep adding broth 1 cup at a time. Continue to cook and stir, cook and stir, cook and stir giving the rice time to absorb all the broth before adding the other cup. Does this take time? Yes, but it is well worth the wait. The risotto should be slightly firm and creamy.. Transfer the mushrooms to the rice mixture then stir in the cheese, cook until cheese is melted into the risotto. Garnish with the sliced grilled duck breast and a little parsley. At this point you can feel like a celebrity chef and yell BAM!

Beurre Blanc or Beurre Rouge

The other day, on my way home from work Molly called me and asked me to pick something up from the grocery store. I quickly learned that if you are wearing a chef coat in the grocery store you are going to get asked a lot of questions. One question; “what is a quick sauce for fish”? Answering her question I could have stayed there forever asking, what are you going to serve with the fish? How are you going to cook the fish? What sort of side will be with the fish?

I decided to give her a choice of two classic “gourmet” sounding though easy to make.

Beurre Blanc or Beurre Rouge.

Just because the names are French, don’t get intimidated on making this at home. These are by far the easiest pan sauces one can make. (Traditional French would strain the shallots, though I like the added bite) These both can be served with chicken, pork or fish. They heighten a dish as well as give great added flavor.


Beurre Blanc
Ingredients:
8 oz Crofut Le Crescent
1-1/2 oz white wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt

The How To:

Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.

Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste

Beurre Rouge
Ingredients
8 oz Crofut St. Croix
1-1/2 oz red wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt

The How to:

Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.

Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste


\m/ Richard

Tuh-MAY-toh or Tuh-MAH-to?

Doesn't matter how you say it, what matters are they are all around us this time of year! I love hearing is my friends telling me that they have “too many tomatoes” in their gardens. One thing I found is there is no such thing “too many tomatoes”. Tomatoes are one of the most versatile vegetables (or fruit …depending who you ask) in the world. Sauces, Salads, Appetizers and Entrees always seem a little better with a little tomato.

-Richard

Crofut Bruschetta

2 pounds Fresh Tomatoes
1/4 cup extra-virgin olive oil
2 cloves garlic, halved
1/2 cup basil leaves, thinly sliced
salt & pepper
¼ cup Crofut St. Croix

The How To
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
In a bowl, lightly mash the roasted tomatoes and combine with basil, garlic and wine.

Serve with Grilled Bread you can’t go wrong!

Crofut Marinara

3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
2 tablespoons chopped onion
¼ cup balsamic vinegar
1/4 cup Crofut St. Croix

The How To:
In heave sauce pan heat up oil. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.