INGREDIENTS

  • 3 cups chicken broth
  • 3 cups vegetable broth
  • 1/3 cup pancetta, cut into small bite size cube
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 large leek, trim dark green top, cut remaining leek in half lengthwise, cut into 1/3” half moons
  • 1 clove garlic, minced
  • 1 ½ cup Arborio rice
  • 1/3 cup Gewurztraminer
  • 1/3 cup cream
  • 3 oz. Gorgonzola dolce latte
  • ½ cup Parmesan cheese
  • 1 tbsp. chives, chopped, to garnish

INSTRUCTIONS

Bring broth to a steady simmer in a medium size pot – slow simmer. Melt butter and olive oil in a deep, wide sauté pan over medium heat. Add pancetta and sauté until crisp, do not let burn. Remove pancetta from pan, drain on a paper towel and set aside. Add leek to pan over medium low heat and gently let come to a brown; add garlic. Do not burn. Add rice, stirring all rice grains until translucent.  Add wine, allow to absorb. Begin adding broth a ladle at a time, making sure each addition is absorbed. Keep adding broth for approximately 18- 20 minutes, until rice is al dente. Remove from heat. Vigorously stir in the cream, Gorgonzola and Parmesan cheese. Adjust seasoning to taste with salt and pepper. Garnish with reserved pancetta and chives. Serve immediately.

Serves 6

INGREDIENTS

  • 1 cup sweet white miso (shiro)
  • 3 tbsp. dark brown sugar
  • ¼ cup sake
  • ¼ cup mirin
  • 2 cloves garlic, halved
  • 1 tbsp. fresh ginger, coarsely chopped
  • 4, 6 oz. salmon fillets, skinless
  • 1 tsp. olive oil

INSTRUCTIONS

For marinade: in a small saucepan, mix the miso, brown sugar, sake, mirin, garlic, and ginger. Bring to a simmer.  Reduce heat to low and cook a couple minutes longer. Transfer marinade to a small bowl and cool completely.

When cooled, pour one third of the marinade into a zip-locked plastic bag, add fish fillets in a single layer and lay on a baking dish. Refrigerate for at least 6 hours.

Light grill or preheat broiler. Pat fish fillets with paper towel. Brush fish with olive oil and grill or broil, basting with marinade. Cook until desired doneness. Medium rare will take 7 – 8 minutes.

Serve on a bed of wok-seared vegetables and steamed rice.

INGREDIENTS

  • 1 pork tenderloin (approx. 2 lbs)
  • kosher salt and freshly ground black pepper
  • 1/3 cup flour
  • 1 tsp. dried thyme
  • ½ tsp. ground fennel seeds (optional)
  • ½ tsp. ground ginger
  • ½ tsp. ground mustard
  • 2 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 8 oz. gourmet mushrooms, oyster, shitake, trumpets, etc.
  • 1 cup pinot noir
  • 2 cups chicken stock
  • 2 tbsp. honey
  • 1 tbsp. balsamic vinegar
  • 1 cup dried pitted tart cherries

INSTRUCTIONS

Preheat oven to 350 degrees. Pat loin dry; trim fat, season with salt and pepper. To make rub: with a spoon, mix flour, thyme, fennel, ginger, and mustard on a large plate. Set aside 2 tbsp. Place tenderloin on plate and rub mixture over tenderloin.

In a large oven-proof pan over medium-high heat, add olive oil. When hot, add tenderloin and sear until brown on all sides. Transfer to oven to finish cooking,10–12 minutes more, or until meat reaches an internal temperature of 142°.

In a medium-size pan, add butter and sauté mushrooms, season with salt and pepper. Set aside.

Remove pan from oven and transfer tenderloin to platter, cover to keep warm. Place the pan you cooked the pork, over high heat, add wine, chicken stock, honey, balsamic vinegar, whisk in the reserved flour mixture, scraping bottom of pan. Add dried cherries and continue to cook until sauce has thickened, can add a pat of butter also to smooth sauce, about 10 minutes.

To serve, cut tenderloin on the diagonal into ¼-thick slices, fan out on platter or individual plates. Add reserved mushrooms on top of meat, and then pour sauce over pork tenderloin and mushrooms.

Serves 4