Lemon Risotto with Scallops

Lemon Risotto with Scallops

We have something with risotto and scallops in our house. It is a great luxury you normally will get at a restaurant. But you can easily make it at home. Just make sure to have every ingredients prepared and ready to go. By making it at home you are sure to get the risotto perfectly al dente, creamy, and seasoned to your tasting. 

This risotto can be an appetizer or a full meal. 

Serves 2-3

Ingredients:

• 6-9 scallops

Risotto:

• 40 g butter

• 2 small shallots, finely diced

• 175 g arborio rice

• 120 ml (½ cup) white wine

• 850 ml chicken stock, heated

• 40 g grated parmesan

• 1 lemon, zest and juice

• salt & pepper to taste

• parsley, minced for a sprinkle on top.

Directions

Heat butter in a sauté pan, sauté the onion until translucent. Add rice and cook while stirring, until all the rice are coated and they start to crackle. 

Pour in the wine, and let it simmer lightly until the wine is absorbed. 

Start adding a small ladleful hot stock at a time, letting the rice absorb the liquid before adding more. You want the risotto to cook for a low simmer, stirring constantly. Cook the risotto for about 25 minutes, until the rice are al dente, and they have a little bite, without being crunchy.

Add lemon juice, lemon zest and parmesan and cook till its melted making the risotto nice and creamy. Season the risotto with salt and pepper to taste. 

Heat a skillet over high heat, add oil and butter. When the fat begins to brown and smoke sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side, while being translucent in the center. Place the scallops on top of the risotto and sprinkle with more lemon zest and parsley.

Serve Immediately.

Enjoy!

Chardonnay Shrimp Pasta

Chardonnay Shrimp Pasta

I have to come clean. I love pasta - Big Time! And I do not discriminate, I love all pasta equally.

I love the taste, texture and how it is soaking up sauce. I do crave pasta.

When we have pasta for dinner, I have to plate it up in serving sizes, no family style pasta in my house. 

We went to BJ's Restaurant and Brewhouse as one of the first places when we just moved to the US. And I fell in love with their chardonnay shrimp pasta. And whenever we went back there this was my go-to meal. But at one point BJ's discontinued this yummy pasta dish, and I had to try to make my own version. 

Serves 2-3

Ingredients:

• 2-3 servings spaghetti, boiled al dente

• 1 shallot, diced

• 2 garlic cloves, minced

• 4 slices bacon, diced

• 12-16 shrimps, peeled and deveined

• 1 cup (2.4 dl) chardonnay (I used a Picchetti 2014)

• 1 cup (2.4 dl) heavy whipping cream

• ½ teaspoon dried rosemary

• 2 tomatoes, deseeded and diced

• a little handful chopped parsley

• 1 lime, the juice from

• ½ cup (1.2 dl) grated parmesan cheese

• a sprinkle of red pepper flakes, optional

Directions

Cook the spaghetti.

Cook the bacon. I cooked it almost crispy in the microwave oven, and then diced it. Set aside, letting it drain on a paper towel lined plate.
Melt butter and a splash of olive oil in a sauté pan, sauté the shallot until translucent. Add garlic and shrimp and sauté until the shrimp start to take color. Add wine, cream, rosemary, bacon and cook for 3-4 minutes till the shrimp is tender.
Add cooked spaghetti, diced tomatoes, parmesan, lime juice and parsley, and let it heat through for about a minute. 
Serve immediately sprinkled with some parsley and red pepper flakes.
Enjoy!

Cranberry - Orange Sauce

Cranberry - Orange Sauce

I'm cooking my first Thanksgiving dinner this year, making my first turkey. Even though I have never roasted at turkey before, I do sometimes make cranberry sauce for the traditional Danish Christmas dinner. This is my favorite recipe:

Makes about 2 cups.

Ingredients:

• 1 orange, zest and juice

• 200 ml water

• 125 g sugar

• 340-350 g fresh or frozen cranberries

Directions:

Heat orange juice, orange zest, sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved.

Stir in cranberries and bring it to a boil, reduce heat and let simmer until sauce has  slightly thickened, about 5-10 minutes, and most of the berries have bust.

Let cool completely before serving.

Enjoy!

White Cream Sauce with Tarragon

White Cream Sauce with Tarragon 

This tarragon sauce is my favorite sauce to serve with baked salmon, often I serve it with rice and fennel salad. It might be a pale plate of food, but it is packed with flavors, and truly a meal worthy of a King or Queen.

Serves 4-6.

Ingredients:

• 1 onion, diced
• 1 teaspoon olive oil
• 1 knorr fish stock cube
• ¼ cup (½ dl) white wine
• 1 cup (2½ dl) heavy whipping cream
• 1-2 teaspoons tarragon 
• salt and white pepper to taste

Directions:

Heat the oil in a skillet over medium heat, cook the onions in the oil until translucent. Add the wine, cream, tarragon and fish stock, and bring it to a boil. Let the sauce simmer for a few minutes. Season with salt and white pepper.

Serve the sauce with baked salmon or another fish.

Enjoy!

Baked Salmon with Sweet Mustard Sauce

Baked Salmon with Sweet Mustard Sauce

This is the best salmon ever. I know I've stated this before about a similar salmon recipe, but from now on, THIS is the way to cook salmon, no more adding any wine to the dish while baking!!

Normally I would serve a hollandaise, avocado hollandaise or a cold creme fraiche dressing with fresh dill with baked salmon. But this sweet mustard sauce was really good and paired really well with the salmon and spinach.

Serves 2-4

Ingredients:

Salmon:

• 2-3 portion-sized salmon, bones and skin removed
• ½ lemon, the juice from
• 1 teaspoon lemon pepper 
• ½ teaspoon olive oil, for greasing the baking dish

Sauce:

• 120 ml (½ cup) heavy whipping cream
• 120 ml (½ cup) Ravigotte sauce, or a sweet mustard sauce
• 40 g soft cream cheese, as a thickener 
• salt & pepper to taste

Directions:

Salmon:

Pre-heat the oven to 400℉ (200℃).

Place the salmon in the greased baking dish, drizzle with lemon juice, and sprinkle with lemon pepper. 

Bake the salmon for 12-18 minutes, until the salmon flakes easy with a fork. 

Sauce:

Mix cream cheese with cream and ravigotte sauce in a sauce pan, while heating. Season with salt and pepper.

Serve the salmon with boiled potatoes and a sautéed spinach and the mustard sauce.

Enjoy!