PolynesianPixie
Creating my own fairy tale realit
- Joined
- Oct 11, 2007
- Messages
- 5,005
Thats just to pretty. How long did it take to make. I am more of a 20 minute cook burgers, steak,chili, etc. and no food that food eats.
Well, thank you! It really didn't take that long. It seems like a complicated recipe, but it wasn't difficult. I made it for our Anniversary!
Risotto
3 cups chicken stock
1/2 vanilla bean, split
2 TBSP chopped shallots
3 TBSP veg. oil
3/4 cup Arborio rice
Coarse salt & freshly ground pepper to taste
Bring stock and vanilla bean to a simmer over medium heat.
saute chopped shallot in oil in wide pot, add rice until it starts to brown.
Begin adding stock, about half cup at a time, stirring constantly until it's absorbed and risotto is al dente.
Lemon Mousseline
1 TBSP Dijon mustard
2 large eggs
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 cup vegetable oil
salt & pepper to taste
In a blender, combine mustard, eggs and juices. Blend and slowly add the oil.
Season with salt & pepper.
Tuna & Asparagus
1 bunch of Asparagus
4 fillets of sushi grade ahi tuna
salt & white pepper
4 TBSP sesame seeds
1/4 cup vegetable oil
1 can whole baby corn
2 TBSP butter
Steam asparagus until tender.
With a knife, cut 1 inch slit in center of tuna fillets and insurt 4 asparagus spears so that the tips and ends stick out on either side. Season with salt and pepper.
Coat each fillet with sesame seeds and saute in hot oil until rare to medium rare.
Saute baby corn in butter.
Place a scoop of risitto in the middle of each plate and spoon some lemon mousseline around it. Place a tuna fillet on top and garnish with baby corn.
