[4 Servings]

INGREDIENTS
[Squash Risotto]

1/2 lb Carnaroli risotto

4 cups water

3 shallots

1 tsp chopped thyme

1 cup dry white wine

1 Tbsp butter

1/2 cup yellow squash,
grated

1/2 cup chopped squash
blossom flower

2 Tbsp mascarpone

Salt to taste

METHOD

Using a midsized sauce pot, melt butter with a dash of water over medium heat . Add a pinch of salt. Then add shallots and thyme and cook until 100% soft, but without any color. If need be, add a few more drops of water.

Add risotto and lightly toast the rice. Add wine and stir until it is reduced by half. Slowly add water a little at a time. You want the rice kernels to bounce off of one another, not mash nor float past each other.

When about half way done, add squash and never stop stirring. Squash will “melt” into the risotto. When the rice is almost soft, but still has texture, add the mascarpone and squash blossoms. Season to taste with the remaining salt.

[Red Wine-Braised
Short Ribs]

1 lb of bone out short rib
(as lean as you can get)

2 Tbsp balsamic vinegar

1/2 bottle of bold red wine

4 cups of good veal stock

1 carrot, cut into1-inch
pieces

2 stalks celery, cut into
1-inch pieces

3 yellow onions, cut into
1-inch pieces   

2 fresh bay leaves

1 Tbsp cracked Tellicherry
peppercorns

1 Tbsp thyme

1 Tbsp marjoram

2 Tbsp salt

Oil to sear the short rib in

 

METHOD

[Chef’s Note: This process takes about 5 hours and can be done day before.]

Marinate the short rib in balsamic, thyme, salt and peppercorns for at least 2 hours.

When you are ready, warm a large cast iron pan until it is very hot. Sear all sides of the short ribs and reserve on a tray.

Add vegetables and roast lightly to bring out flavors. Deglaze with red wine, add bay leaves, and marjoram.

When wine has burned off the alcohol, add stock and bring to a simmer. Submerge the short rib back into the liquid. Cover with foil and place into a preheated oven at 275°F.

Braise the short rib for 2 1/2 to 3 hours until soft or when meat pulls apart. Remove short rib from sauce and strain through a fine strainer into a sauce pot.

Bring up to a simmer and start to clean off the scum. Once the sauce is clean, add the short rib and simmer gently until the meat and sauce become one. Season with salt. You can use a spoon to help the process. Reserve and keep hot.

[Spinach]

1 lb Bloomsdale spinach

1 Tbsp extra virgin olive oil

 

METHOD

Wilt lightly in a sauté pan over medium high heat.

[Butterfish]

4 6oz pieces of butterfish

3 Tbsp grapeseed oil

Salt and pepper to taste

METHOD

Place a large sauté pan over medium high heat and get very hot. Season fish with salt and pepper. Pat dry with a towel to remove excess moisture. Sear until golden brown, flip fish and continue to cook until fish is cooked medium. The whole process takes about 6 to 7 minutes.

To assemble, place risotto on a plate and top with wilted spinach. Place fish on top and crown short ribs, letting sauce run out onto the plate. Garnish with chervil.