Spring Inspired Virtual Cooking Class Recipes
If you miss our last virtual cooking class but wanted to follow along with our video on our Facebook page, below is the recipes so you can do so.
Artichoke and Manchego Cheese Crostini
1/2 loaf French Bread, cut into slices at an angle about 1/3" thick
4 oz cream cheese, softened
1/2 cup mayonnaise
1/2 jar Marinated Artichoke Hearts, drained and chopped
1/2 cup Manchego Cheese, Shredded
2 cloves garlic, minced
1 small bunch fresh parsley, chopped
1 teaspoon paprika
In a large mixing bowl, beat cream cheese until smooth.
Blend the mayonnaise and chopped artichoke hearts. Mix in both cheeses and garlic. Beat on high until smooth.
Spread the mixture across the tops of each slice of French Bread; cover every inch of the top of the bread all the way to the edges; arrange bread on baking sheet.
Broil the Bruschetta for 2-3 minutes or until the tops are turning golden and the cheese is bubbling.
Garnish with chopped fresh parsley and sprinkle some paprika over the tops.
Wilted Spinach with Garlic and Olive Oil
4 tsp olive oil
3 garlic cloves, peeled and smashed with the side of a knife
1 bag fresh baby spinach, washed and drained
kosher salt and fresh ground pepper
Heat a large skillet over high heat until hot. When hot, add the olive oil and garlic.
Sauté for about 3 to 4 minutes, until the color is golden on both sides.
Add the spinach to the skillet and toss with oil to coat. Reduce the heat to medium and stir.
When spinach is just wilted, about 2 minutes, remove from heat and season with salt and pepper.
Seared Scallops with Chive Beurre Blanc
For the Chive Beurre Blanc
1/2 onion, diced
½ cup white wine
1 fresh lemon juiced
1/2 stick unsalted butter, cubed
1/4 cup heavy cream
1 bunch fresh chives, sliced very thin
For the Scallops:
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and freshly ground black pepper
For the sauce, combine the shallot, white wine, and lemon juice in a pot. Over high heat, reduce this mixture until about 2 tablespoons of liquid remain.
Add the heavy cream and simmer for another 5 minutes.
Now over low heat, vigorously whisk in 1 cube of cold butter at a time. It will take about 5-8 minutes to incorporate all the butter.
Season the butter sauce with salt and chives. Set aside in a warm place.
To cook the scallops, heat a non-stick skillet over medium heat. Add the olive oil. Season the scallops with kosher salt and freshly ground black pepper. Add the scallops to the hot skillet and allow them to brown on one side, undisturbed, for about 2 minutes. Flip the scallops and add the butter.
Cook for another 2 minutes.
Serve seared scallops drizzled with beurre blanc sauce.
Parmesan Herb Risotto
1/2 pound aborio rice
1/2 onion, diced
1 garlic cloves minced
1/2 stick unsalted butter
4 cups chicken stock
1 cup white wine
1/2 cup parmesan cheese
1 bunch fresh parsley chopped
Melt butter in a dutch oven over medium high heat. Add shallots and garlic and cook until softened.
Add Rice and coat rice with butter. Toast rice stirring constantly for about 3 minutes.
Add white wine and cook until wine is nearly gone, stirring constantly.
Add hot chicken stock in stages just to cover the rice then let cook down stirring constantly. Continue to add stock and stir until rice is cooked and tender.
Season the risotto with salt and pepper and stir in parmesan cheese. Garnish with fresh parsley.