Chef Scotty recently made these two recipes for a lunch we did with Crawford Renovation. Both were a hit!
Wild Mushroom Fauxsotto
INGREDIENTS
3 Tbsp. Unsalted Butter
1 lb. Chopped Assorted Mushroom (Stir Fry Mix is fun and inexpensive)
¾ cup Chopped Shallot
2 cups Dried Orzo Pasta
2 cups Low Sodium Chicken Broth
1 cup Heavy Cream
½ cup Dry Sherry
½ cup Grated Parmesan
Salt & Pepper to taste
INSTRUCTIONS
1. Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add 12 ounces sliced mushrooms and 3/4 cup chopped shallots or onion; cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.
2. Reduce heat to medium and add 2 more tablespoons butter and 2 cups dried orzo pasta; stir often until pasta is light golden, about 2 minutes.
3. Add 2 cups chicken broth, 1 cup heavy cream and 1/2 cup dry sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth.
4. Stir in 1/2 cup grated parmesan cheese and salt and pepper to taste. Spoon risotto into wide bowls and sprinkle with a little chopped parsley and more parmesan cheese to taste.
Chef Scotty’s Notes: If you’re holding this for while before serving, add another ½ cup of cream to the recipe. The finished product will be very runny when you are done, but will absorb quickly during the holding time leaving it very “creamy” for service.
Mile-High Apple Crumble Pie
INGREDIENTS
Pastry for a 9-inch single-crust pie, crimped and chilled in pie tin
1 ¼ cup all-purpose flour
12 tablespoons (1 ½ sticks) cold unsalted butter
½ cup packed light brown sugar
½ cup sugar
2 tsp. ground cinnamon
1 teaspoon salt
2 cups chopped pecans
2 ½ pounds tart, crisp apples
5 tablespoons unsalted butter
½ cup packed light brown sugar
4 tablespoons Wild Turkey Bourbon
2 teaspoons Apple Pie Spice
Pinch salt
INSTRUCTIONS
Preheat your Viking Electric Wall Oven to 450°F on BAKE.
To make the Crumble: Combine the flour, butter, sugars, cinnamon, and salt in a food processor and pulse until the mixture resembles bread crumbs. Or, if you are working the crumble by hand, cut the butter into the flour with a pastry cutter and finish by rubbing in the butter with your fingertips until it resembles bread crumbs, then stir in the sugar and other ingredients. Add the pecans and refrigerate the crumble until needed.
Peel, core, and slice the apples about ¼ inch thick. In a large sauté pan, melt the butter, add the sliced apples and sprinkle with the apple pie spice, sauté the apples for 5 minutes over low heat until the outer edges get slightly soft.
In the pan off the heat, measure the sugar, Wild Turkey Bourbon, and salt on top of the apples and toss gently until the apples are evenly coated. Scrape the filling into the bottom crust. Sprinkle the crumble evenly on top.
Bake the pie on a aluminum–clad lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 350°F, and bake for about 1 hour, until the crumble browns, the apples yield when pierced with a knife, and the juice is bubbling thickly at the edges of the pie.
Cool the pie completely before cutting, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature, up to 3 days.
