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Welcome to Gardens to Tables Recipes Main Courses Parmesan Risotto with Parsnips, Kale and Watercress from Laguna's Three Seventy Common
Parmesan Risotto with Parsnips, Kale and Watercress from Laguna's Three Seventy Common Print E-mail
Written by Ann Shepphird   

Chef Ryan AdamsIt's no secret that Laguna Beach, California, is a bit of a farm-to-table foodie paradise -- something I covered recently in a story for FarewellTravels.com. What's even better is the number of young chefs who've opened their own restaurants in the city's downtown with an emphasis on farm-to-table. These include Chef Ryan Adams (left), who opened Three Seventy Common last year. A Laguna native, Chef Ryan grew up working with the fresh fruit and vegetables from his mom's extensive garden. He still does: When we were there she had recently come in with bushels of Meyer Lemons and Blood Red Oranges, which he turned into new menu items and fresh cocktails.

During our visit, Chef Ryan told us that due to the end of mushroom season, he was about to switch out his very popular wild mushroom risotto with one that featured parsnips, kale and watercress. Even better for those of us who are more likely to grow parsnips, kale and watercress than to forage for wild mushrooms, he was kind enough to share the recipe. Enjoy!

Parmesan Risotto with Parsnips, Kale, Watercress

Chef Ryan Adams, Three Seventy Common

Serves 2

Ingredients:
1 tbsp. rice bran oil
1 tbsp. butter
1/4 cup braised kale prepared
1/4 cup parsnip, peeled, diced 1/2-inch, roasted
8 oz. vegetable stock
1 1/4 cups Parmesan cheese, grated
1/4 cup Sausalito watercress
salt and pepper to taste
1 tsp. parsley, chopped fine

Preparation:
Heat a medium saute pan over high heat. When hot, add oil, butter kale and parsnips. Saute for 45 seconds. Once complete, add 2 ounces (1/4 cup) of the vegetable stock. Add salt and pepper to taste, and cook stirring for one minute. Reserve. In another saute pan, add the remaining stock and risotto, and bring to a boil over medium heat. Once boiling, add 1 1/2 teaspoons of Parmesan and cook until it is melted, stirring constantly. Add watercress, salt and black pepper, and toss to combine. Spoon the finished risotto into a warm serving bowl. Then spoon the kale and parsnips mixture atop the risotto and finish the dish with the remaining Parmesan and chopped parsley on top.

 
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