Erica Allar's Off Season Plate

Erica Allar's Off Season Plate

An array of Erica Allar's favorite dishes during the off season.

Ingredients:

  • 1 pint cherry tomatoes (I used heirloom)
  • 4 oz mozzerella- fresh pearls or chopped regular mozzerella
  • 1/4 c fresh basil - chopped
  • 1/8 c fresh oregano- chopped
  • 1 tbsp Colavita Balsamic Glace
  • 2 tbsp Colavita Extra Virgin Olive Oil
  • 1 garlic glove grated
  • sea salt to taste
  • pepper to taste

Rosemary Pine Nut Oven Roasted Brussel Sprouts

  • 1 lb brussel sprouts, trimmed and halved
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup pine nuts
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • salt
  • ground black pepper
  • 1/4 cup parmesan cheese (optional)

Instructions:

  1. Whisk together the broth and pumpkin in heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
  2. Cook the bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towel to drain.
  3. Melt butter in heavy large saucepan over medium heat. Add the leek and 1 tsp of the salt. Cook until almost tender, 2-3 mins. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly until completely absorbed, 1-2 mins.
  4. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1-2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next.
  5. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20-25 mins. Add additional warm broth by 1/4 cup if risotto is dry.
  6. Mix in parmesan, 1 tbl sp of the parsley, the remaining salt, pepper and nutmeg. Remove from heat. Add more salt to taste.
  7. Divide the risotto in 6 shallow bowls. Sprinkle each with bacon, goat cheese and remaining parsley and serve.

Brussels Sprouts:

  1. Pre heat oven to 400*. Toss Brussels sprouts with oil, salt and pepper. Add rosemary.
  2. Place brussel sprouts on a baking sheet. Roast until golden brown on the outside and tender on the inside.
  3. When five minutes of roasting left, add pine nuts to cookie sheet and finish roasting.
  4. Before serving toss with parmesan cheese.

Pan Seared Chicken Tenders

  1. Cook in Colavita Extra Virgin Olive Oil and simply salt and pepper