Manchego and Rosemary Risotto

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Manchego and Rosemary Risotto

I recently had an outstanding meal in Richmond, VA. My appetizers were the stars, and the flavors of the simple but perfectly executed arancini have stayed on the tip of my tongue since. Orbs of Manchego, rosemary and creamy rice were fried to a light, greaseless crisp and perched atop fig compote and adorned with pea tendrils. Each bite was breathtaking. As such, I simply had to recreate. 
Because I don't love to fry at home and because I wanted more of an entree than appetizer, I decided on risotto; after all, the primary ingredient -rice- is the same. 

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Parsnip, Potato, Persimmon Potage

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Parsnip, Potato, Persimmon Potage

A potage incorporates the vegetables (and/or meat) one has on hand, and today, a cold, gray one, I considered that a comfort dish like a fresh potage would not only satisfy but help me clean through my kitchen.
In my fridge I had a fresh pound of parsnips and some lingering rutabagas. My pantry proffered a handful of small red-skinned potatoes, some shallots, garlic and good olive oil. And a glance at my windowsill reminded me that one of the persimmons I’d plucked last month was finally seriously ripe.

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Double Grape, Rosemary and Pine Nut Compote

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Double Grape, Rosemary and Pine Nut Compote

When fall approaches, the canner in me starts to envision hearty sweet-savory compotes rather than summer fruit jams. This compote just screams out to be enjoyed with grilled or roasted meat on a cool evening, atop hot polenta and taleggio and would also be absolutely wonderful on your Thanksgiving table. The concord grape base nicely supports the addition of rosemary, garlic, black grapes and brown sugared-pine nuts and the flavors interplay in a truly sublime way.

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Salmon, Rosemary-Rubbed Side of, with Roasted Potatoes, Parsnips and Mushrooms

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Salmon, Rosemary-Rubbed Side of, with Roasted Potatoes, Parsnips and Mushrooms

This recipe was in the Dec 2010 Bon Appétit and is absolutely divine. I once omitted the parsnips and just added more potatoes and the dish was still fabulous so feel free to be flexible. I've never served this on salad greens but tend to serve the veggies around the salmon on a large platter; you can garnish with rosemary sprigs if you want. Also, the wine deglazing is nice but not necessary, so if you don't have any red wine open or you don't want to open a bottle, just skip this. The salmon is so moist that no one will miss the wine drizzle.

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