New Virtual Cooking Class at WPL

Our popular cooking classes are back!  Virtually for now.  Chef Kim Youksetter will teach Pantry Cooking and Food Safety on Wednesday, May 20th from 2:30 to 3:30.  Want to make the most of the ingredients you already have on hand? Wondering how long to keep leftovers? Chef Kim will show us how to use those cans, boxes, and packages in your cupboards and pantries, and add one or two fresh ingredients, to create a simple and delicious meal. She will also discuss some basics of food handling, food safety, and when you really need to let those leftovers go.

You can register here.  Once registered, you will receive a confirmation email containing information about joining the meeting.  We hope to see you there!  In the meantime, try these risotto recipes from Chef Kim's past cooking class at WPL. 

Risotto and Pancetta Cakes with Sun-dried Tomato Pesto

yield: 30 pieces

8 ounces pancetta, thinly sliced (can substitute thick bacon slices)

1 ounce butter

1 ounce onion, minced (or 1 shallot)

7 ounces Arborio rice

28 ounces stock, warm

2 Tbsp. parsley

2 Tbsp. dry white wine

4 ounces grated parmesan (split 2 ounces and 2 ounces)

14 ounces panko crumbs

3 eggs

4 ounces milk

8 ounces flour

Vegetable oil for frying

Sun Dried tomato pesto (recipe follows)

Instructions:

1. Bake pancetta on parchment paper in 350 F oven until crisp. Cool and chop. Alternately, chop bacon into slices and cook in heavy bottom pot until crispy. Drain and cool.
2. Prepare risotto as above EXCEPT- do not add the wine before the stock. 
3. Sauté onions, add rice, add stock and complete the cooking. THEN remove from heat, stir in 2 ounces of cheese, wine and parsley.
4. Spread onto buttered /oiled parchment paper and cool.
5. Cut into squares, or scoop and round.
6. Set up breading station- flour, eggs (mixed with the milk) and panko crumbs mixed with 2 ounces of parmesan.
7. Dust risotto cake with flour, tap off excess. Coat thoroughly with egg mixture, and then dip/press into breadcrumb mix. Make sure it is totally covered with breadcrumbs.
8. Fry in hot oil until golden brown and crisp. (1 -2 minutes per side).  Top with pesto.

Sundried Tomato Pesto yields: 2 cups

½ ounce basil leaves, packed tightly

3 ounces sun dried tomatoes in oil, drained and chopped

3 garlic cloves

1 ounce parmesan

1 ounce pine nuts (toasted)

6 ounces olive oil

Salt and pepper (to taste)

Instructions:

1. Combine basil, tomatoes, garlic, parmesan and pine nuts in food processor. 
2. Pulse until ingredients are evenly chopped.
3. With machine running, slowly add oil and puree until an even paste-like consistency. Adjust seasoning to taste.

Asparagus and Artichoke Risotto

1 cup Arborio rice

3 1/2 cups chicken stock, hot

2 tablespoons butter

1 small shallot, minced

4-6 artichoke hearts, chopped

½ pound asparagus, cut into 1/2 “pieces

1/8 cup white wine

2 tablespoons heavy cream

1 ounce 1000 day aged Gouda, shredded

Instructions:

1. Heat butter in heavy bottom sauce pan.
2. Sauté shallot lightly and add rice. Stir to coat with butter.
3. Add asparagus, and ½ cup of hot chicken stock. Stir. Continue stirring every 30 seconds or so, until all liquid is evaporated.
4. Add ¼ cup stock at a time, stirring until evaporated, and then add more. Do this at least 3 times, and then add the artichokes. 
5. Continue adding stock and stirring until rice is tender but still has a bite to it. Add white wine and heavy cream, allow to cook out.
6.  Finish with grated cheese, salt and pepper and more stock as needed.