In my Food Production 3 class at Pulaski Tech’s Arkansas Culinary School, each day we have a menu to produce. In groups of three, we spend four or five hours making a menu for the chef to taste and evaluate. The menus are given to us a few days in advance, so we can write them onto notecards for easy kitchen-reading.
I’m pretty much blogging this so I can avoid finishing writing out my cards for tomorrow (yes, I waited until the last minute). But, I thought you might be interested in what we do. Here’s the menu, and one of the recipes. Risotto is my fave!!!
Food Production 3 Menu for Monday, July 11, 2011
-Potato Soup a la Suisse
-Flounder Poached in Brown Butter
-Lemon and Goat Cheese Risotto
-Kentucky Pecan Tart
Lemon and Goat Cheese Risotto (4 servings):
- 2 T. Butter
- 1/2 oz. shallots, minced
- 8 oz. Aborio rice
- 1/2 lemon, juiced and zested
- 1/2 c. white wine
- 3 c. chicken stock, hot
- 1 T. butter
- 4 oz. goat cheese
- Salt and black pepper to taste
- Heat the butter in a large saute pan.
- Add the shallots and sweat over medium heat; do not brown. Add more butter if necessary.
- Add the rice and saute for about 2 minutes. Make sure the rice is well coated with fat.
- Add the wine, lemon juice, and enough stock to cover the rice by about 1/4″. Add the zest and cook the rice, stirring constantly, until the liquid is completely absorbed.
- Add more stock to just cover the rice and repeat the procedure. Stop adding stock when the rice is tender, but firm. When done, the risotto should be very moist and creamy, but not runny. Cooking time should be 20-30 minutes.
- Remove from the heat and stir in the butter and goat cheese. Taste and adjust seasoning as necessary.