Calbert Culinary Arts

Butternut Squash Risotto
4-6 Serving
Cooking Time: 15 minutes

 
1-Cup Arborio Rice, ½ lb Butternut Squash “diced”
3 Cups Chicken Stock
¼ Cup Freshly Grated Age Asiago or Parmigiano-Reggiano
1 Garlic Clove “minced”
1 tbsp Olive Oil
2 tbsp Unsalted Butter1 Small Onion “finely chopped”, Salt/Pepper

Cooking Method

•    Heat the oil and butter in a large saucepan or large deep skillet over moderate heat.
•    Preheat the chicken stock and keep it on low heat.
•    Add the onion, garlic and butternut squash stirring until fragrant about 2 min.
•    Add the rice to the saucepan with 1 cup of chicken stock and cook stirring until opaque about 2 min.
•    Add 1 cup of hot chicken stock until the rice has absorbed it. Adjust the heat as necessary.
•    Add the cheese and stir until it has been adsorbed. The rice is al dente and creamy about 15 min from the first cup   of stock.

Ask your Questions

Spaghetti with Italian Pepper Mix Sauce and Lobster.
4 Servings
Cooking Time: 15 minutes

8 oz Tomato purée (can)
8 oz Crush Tomato (can)
14 oz Italian pepper mix
1 lb Spaghetti
16 oz Chopped Lobster
1 tbsp Chopped garlic
3 oz Diced onion
1 tbsp Dried Basil
1 tbsp Dried Oregano
1 tbsp White Sugar
Salt and Pepper
¼ Cup extra virgin olive oil

Cooking Method

•    Bring 3 quarts of water to a rolling boil, and then place the spaghetti into the water. Boil for 6 min. Add salt into water if desired.
•    Over high heat, preheat a saucepot with olive oil and then add the onion, Italian pepper mix, garlic, basil and oregano. Render for 2 min.
•    At the same time, preheat a skillet and pour some olive into the pan with the lobster. Add salt/pepper and cook for 1 min.
•    Add the tomato purée and crush tomato to the mixture into the saucepot. Stir gently and reduce the heat to medium.
•    Add the sugar and salt/pepper and then stir gently. Cook for 5 min.
•    Portion the spaghetti into four blows and then top with Italian pepper mix sauce and lobster.

Slice Tomato and Ice Berge Lettuce Salad

4 Servings
Preparation Time: 15 minutes

14 oz Slice Tomato “Smart Cut”
1 lb Ice Berge Lettuce (shuddered)
6 oz Carrot (Julian)
4 tbsp Extra Virgin Olive Oil
2 tbsp Sheffernard green onion
Balsamic glaze as needed
Salt/Pepper

Method

•    Pour the lettuce into a bowl and toast with olive oil, Green onion and salt/pepper.
•    Divide the slice tomato onto four plates into a curler and grizzle with Balsamic Glaze and salt and pepper.
•    Put the lettuce mixture in the center of the tomato and top of with the carrot and micro greens

Halibut with Melons and
Shiitake Mushrooms

4 Servings

1 ½ large grapefruits
1 tsp lemon zest
1 tbsp chopped parsley
½ tsp chopped garlic
9 tbsp canola oil, divided
Salt, and freshly-ground pepper
4 skinless halibut "llets (6 oz each)
16 oz Melon cubes (honeydew,
cantaloupe, watermelon)
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
10 ounces shiitake mushrooms, caps only, thinly sliced (2 cups)

• Peel and section the grapefruit: using a !exible knife, remove the top and bottom, then
turn the fruit upright and carefully slice down around it to take o# the outer peel
and skin. With a paring knife, gently remove each grapefruit section from the pith.
Remove the seeds from each peeled piece. Finally, gently squeeze the peeled pieces
to remove about 1/2 cup of juice. Do not use the juice in this recipe.
• Place the "sh into a bowl, and add the lemon zest, chopped parsley, chopped garlic,
4 tbsp canola oil, salt and pepper.
• Gently turn the "sh over several times with your hands to combine all ingredients, then set
aside for 5 minutes.
• Cut the melon assortment into ½ inch cubes. Discard any extra juice.
• Combine grapefruit and melons and season with salt and pepper. Set aside.
• Preheat a skillet over medium heat and add the rest of the canola oil (5 tbsp).
• Gently place the "sh into the moderately hot skillet. Turn only once; when the "first side is
golden brown, turn the "sh to cook the other side, then remove from heat.
• In another pan, sautéed the mushrooms in butter and olive oil over medium heat for about
three minutes, then add salt and pepper.

Dallas Caters, Mesquite caterers, Texas Caterers, Garland Caterers, Plano Caterers, Frisco Caterers, in home chef service, personal chef, fruit sculpture DVD, vegetable sculpture DVD, fruit carving knife set, fruit center pieces, Fruit Garnish, Vegetable Garnish, Fruit and Vegetable Garnish, Garnish Knife, Garnish Tools, fruit and vegetable sculptures, cooking classes, fruit and vegetable carving classes, wedding caterers, receptions, table center pieces, wine dinner, wine dinner Texas, dinner party, internet, pampered chef, discount chef bags, top chef, magic chef, chef, wine, chardonnay