Tag Archives: risotto

Memorial Day Feast…Good Enough for Any Special Occasion

We had company this weekend, so I planned this special dinner, but it never worked out to make it (it’s fairly heavy and takes about 4 hours to make). So, when our friends (and mentors) from church texted me on Sunday night, I asked if they had anything planned for Memorial Day. We ended up having a delicious dinner and played a game of Dominion while eating dessert and sipping coffee. What a fun night! Here’s the menu:

They brought a salad and blackberry cobbler with vanilla ice cream and we made the following dishes, along with coffee and iced tea:

I forgot to take a picture the night of, but here’s a picture of the leftovers with some steamed broccoli and fruit salad:

Bryan told me I could make this dish anytime I want (actually he told me about six times over the next three days). That’s a definite win… (*scurries to write down recipe*). And we had plenty of leftovers for several meals. So rich and delicious!

Note: It did take a while to make, but most of that time is inactive time, so you can do something else while it simmers away on the stove for three hours. When the ribs have 30 minutes left, start your risotto recipe and finish it  while your sauce reduces (you may want to add a little cornstarch to thicken the sauce after it’s reduced for a while; put 2 Tbsp. of cornstarch in a small ball and stir in 1/4 c. of the hot broth until it’s smooth, then add the cornstarch mixture back into the sauce pot). While your sauce is reducing, start the carrot dish (takes about 15 minutes total).

Bon Appetit!

Pork Tenderloin and Mushroom Risotto

Tonight, Team McKinnon cooked dinner. My husband Bryan was the grillardin (grill chef) and I was the entremetier (chef responsible for hot side dishes, including pasta). We like to make double portions and reserve half for the next day’s lunch. If you have a family of four, this recipe will be perfect for one meal.

Pork Tenderloin
Purchase 12 oz. pork tenderloin and slice into four even pieces, or purchase 4 boneless pork chops. It’s the same cut of meat, just packaged differently.
Bryan heated 1 Tbsp. of butter and 1 Tbsp. of olive oil in a pan on the stove.
Then, he added 2 cloves of minced garlic, salt and pepper. Sear the meat for 2 minutes on each side (Medium High heat), then reduce temperature (Medium Low to Low) and cover with lid and allow to finish cooking for 10-12 minutes. The lid keeps the moisture in the pan, so the meat won’t dry out. Sprinkle with grated Asiago cheese before serving.

Mushroom Risotto
If you’re not familiar with Risotto, it looks like rice but is actually a pasta. You’ll find it in the pasta aisle at your local grocery store! It’s a nice change from the normal rice or pasta dish. Now, for the recipe…

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil over Medium heat until butter is melted. Add 10 sliced white mushrooms (or about 3/4 c. to 1 c. of your favorite mushroom). Sprinkle with garlic powder, sea salt, and cracked pepper (to taste). Remember, don’t overdo the seasoning, as the pork is quite flavorful. Continue to cook, stirring often, until mushrooms are a golden brown.

Meanwhile, bring 2 1/4 c. beef bouillon to boil in a medium saucepan. Pour in 1 lb. uncooked risotto, bring to boil again, then reduce to low and simmer for 9-11 minutes, uncovered. Add mushrooms and 2 Tbsp. dried parsley flakes. Grate parmesan cheese over top. Serve hot.

Cranberry Poppyseed Salad
For a simple side dish (and a splash of color to the table), I threw together some romaine lettuce, dried cranberries, and a splash of poppyseed dressing (all organic ingredients, by the way). It complimented the entree beautifully.

Bon Appetit!