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Cooking School and Recipes in Washington DC

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Vegetables

Roasted Beet and English Pea Risotto

May 3, 2013 by Chris

A testament to nature’s bounty… this colorful and delicious risotto shouts warm days ahead!!! Starting with a soffrito of leeks, onions, and shallots… we marry the seasons with cooked and raw beets and peas garnished with toasted pistachios, mushrooms, clementine juice, garden fresh chives and thinly sliced Prosciutto.  YUM!!! For the Soffrito… Enough extra virgin…

Filed Under: Entree, Risotto Tagged With: beets, peas

Cruciferous Vegetable Soup

December 9, 2012 by Chris

It’s almost winter and local produce is scarce. Our “Cruciferous Vegetable Soup” started over medium heat with enough olive oil to just cover the bottom of our pot. Next came a Soffrito of chopped onions, sliced garlic, minced jalapeno, sliced shallots, a fresh bay leaf and some Maldon Sea Salt Flakes. Once our Soffrito was…

Filed Under: Soup

Creamy Leeks and Slow Roasted Tomato Bruschetta

February 16, 2012 by Chris

Ingredients… 4 leeks, roots & dark green removed, sliced into thin half moons Enough clarified butter to cover the bottom of a sauté pan Sea salt 2 cloves of garlic, minced 4 ounces of goat cheese Splash of heavy cream 1 pint grape tomatoes, slow roasted 1 Tablespoon of fresh flat leaf parsley, chopped finely…

Filed Under: Appetizer, Bread Tagged With: bruschetta, leeks, tomatoes

August Daze Risotto

August 20, 2011 by Chris

Ingredients… Extra virgin olive oil 1 medium large onion, chopped Maldon Sea Salt Flakes 3 cups Aborio rice 3 garlic cloves, chopped finely 2/3+ cup dry white wine 9+ cups chicken or vegetable stock, warmed through 6 ears of fresh corn, kernels cut off the cobs 1 pint of grape tomatoes, halved and slow roasted… See…

Filed Under: Building Blocks, Entree, Risotto, Side Tagged With: slow roasted tomatoes

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