Chorizo Arancini with Tomato Fondue

Panko-crusted smoky Spanish chorizo risotto balls with tomato concasse and manchego. Crispy panko on the outside, creamy chorizo risotto inside, served with a light tomato sauce, and a little extra manchego cheese. Making the tomato fondue is a bit of a process. It involves coring, scoring, blanching, shocking, peeling, deseeding, dicing, pureeing, and finally cooking […]

Duck Breast with Corn Risotto

Black pepper and coriander seared duck breast with sweet corn risotto and pickled corn relish. When you hear duck and risotto, you don’t necessarily think light and fresh. You probably think rich and heavy. But, this recipe adds bright, fresh flavors to balance the richness, making it a light summery dish. Before cooking the duck […]

Tri-Tip with Roasted Pepper Salsa

Pan-seared tri-tip with roasted poblano and Anaheim pepper salsa. This is an easy summer recipe that pairs bright, fresh flavors of the season’s produce with tender steak. Tri-tip is a cut of beef from the bottom sirloin. The name comes from the triangular shape and tapered tip. It is also called the Santa Maria steak […]

Roasted Tomato Soup with White Bean Pistou

Creamy roasted tomato soup with tender white beans and basil pistou. This vegan summer soup is creamy without adding cream and is tasty served warm or chilled. Pistou is a French sauce made by grinding basil, garlic, and olive oil into a paste with a mortar and pestle. I took a slight detour from tradition […]