Recipe(tried): AN ELEGANT AFFAIR - Asparagus, Fennel, Tomato and Feta, Lobster Risotto, Cabernet Chocolate Mousse, Strawberries in Balsamic Vinegar and Brown Sugar

AN ELEGANT AFFAIR

For the last three months (even in Christmas time) I was afflicted by deep toothache. Now, I am feeling more like myself and very inclined to receive visits from those that are close to my heart. My beloved friends are planning on visiting next Thursday. They asked for a spectacular Menu and a 27 inches (the least) TV to look at the developments of the conflict in Irak. As usual they will bring the wine and I will cook. Buen provecho!

Asparagus, Fennel, Tomato & Feta
Recipe courtesy: Chef Kitty Rusthaller, Adler Market & Restaurant

1 pound asparagus, cut on diagonal and blanched
2 ounces prosciutto, sliced thin and julienned
1/2 pound roma tomato, cut into 8 pieces
5 ounces fennel bulb, julienned
1/4 cup olive oil
1 tablespoon fresh basil, chiffonade
2 1/4 cups olive oil
1 3/4 cup balsamic vinegar
1/3 pound feta cheese, crumbled
Granulated garlic to taste (I use crushed garlic in a mortar & pestle)
White pepper and salt to taste

Cut whites off asparagus. Cut on diagonal and blanch (add asparagus to boiling water and cook until tender while still maintaining a bright green color - then remove, drain and immediately immerse into a cold bath of ice and water). Add 1/4 cup olive oil into pan, and saute julienned prosciutto and fennel until fennel is tender and cool. Mix olive oil, balsamic vinegar, and season with salt, pepper and granulated garlic. When all ingredients are prepared, toss asparagus, prosciutto and fennel mixture, tomatoes, and basil together with dressing. Toss in feta cheese.

Lobster Risotto

Lobster Stock:
1 live two to three pound lobster (I use the frozen kind because I will never have the heart to kill them myself)
2 tablespoons olive oil
1 leek, trimmed, cleaned and chopped
1 carrot, trimmed and chopped
1 celery rib, chopped
2 garlic cloves
2 tablespoons tomato paste
2 cups white wine
3 quarts water

Risotto:
1 pound Arborio (or small grain Sello Rojo rice) rice
1/2 medium onion, finely chopped
1 carrot, finely chopped
1/2 small fennel bulb, finely chopped
1/4 cup butter
1 pinch saffron threads, chopped (optional)
1/4 teaspoon garlic
1 teaspoon salt
1 cup white wine
3 quarts lobster stock
1/4 cup cream
Pinch of salt

Braised Fennel:
1 head fennel
1 cup white wine
1/4 cup butter
1 teaspoon sugar
Pinch salt

First prepare stock. Bring a large pot of water to a boil. The pot must be large enough for the lobster to fit in without being crowded. Plunge the lobster into the water head first. Set the timer and cook it for seven minutes. Pour off the hot water and run cold water into the pot until the lobster has cooled (about two minutes). Drain the lobster. Clean the lobster by first twisting off the tail, claws and knuckles. Rinse the meat and place in the refrigerator to cool. When chilled, cut the meat into large chunks. Wrap the meat tightly in plastic and refrigerate if you will not be serving right away. Rinse off the shells and remove the gills from the body. Heat the oil in a large heavy pot over medium heat. Add the lobster shells and cook for about 15 minutes, stirring regularly, until they are bright orange. Add the vegetables and continue to cook for about 40 minutes. Skim the surface every 10 minutes or so. Strain the stock through cheesecloth and discard the shells and vegetables. (I boil the shell or use fish stock prepared from a fish Knorr or Goya stock cubes)

Now prepare risotto. Bring the lobster stock to a simmer (do not reduce) and turn the heat low. In a large saute pan, heat the butter over low heat. Add the onion and other vegetables and cook, stirring frequently, until the onion becomes translucent. Do not brown the vegetables. Add the rice, garlic, and saffron and continue to cook over low heat, stirring almost constantly, for about three minutes, or until rice becomes translucent around the edges. Add the wine and one-teaspoon salt and simmer for one minute. Add several cups of the lobster stock (just enough to come up above the level of the rice). Keep the heat just high enough to maintain a bare simmer. Stir the rice frequently so that it cooks evenly. Never let the rice stick to the bottom of the pan. When the level of the stock drops below the rice. add a couple more cups of stock. Repeat this procedure several times. When the rice loses its crunchy center and becomes tender, stop adding stock. Cook until the rice has absorbed most of the last stock addition, but do not let it get so dry that it sticks to the bottom of the pan. Adjust seasonings as necessary.

Now prepare the fennel. Trim any brown spots from the fennel, including the base. Cut the bulb in half through the center core, then trim each half into three even wedges, again through the core, so that the core holds each wedge together. Lay the wedges in a glass or metal baking pan, closely spaced but not overlapping. Bring the wine, butter, sugar and salt to a boil in a small pan. Pour the mixture over the fennel. Wrap the pan tightly in foil and place in a 350 degree oven for one hour. Unwrap the pan and return to the oven for another 20 to 30 minutes, or until the liquid has evaporated and the fennel wedges are starting to brown. Turn the wedges over midway through the last cooking period so that they brown evenly. Bring the cream and salt to a boil in a large pan and reduce it slightly so that it thickens. Turn the heat off and add the lobster meat. Stir gently and set in a warm spot. Spoon the finished risotto into bowls and place a piece of braised fennel in the center of each, fanning out the ribs. Divide the lobster meat between the bowls, spooning it with a little of the cream onto the center of the risotto and fennel. Drizzle a small amount of truffle oil over each serving if desired. (I hate truffles therefore I omitted this step)

Cabernet Chocolate Mousse
Recipe courtesy Chef Julio Camberos, Black Tie Gourmet

1 pound chocolate (melted)
6 egg yolks
8 egg whites
3 ounces Cabernet Sauvignon
12 ounces heavy whipping cream
2 tablespoons sugar
2 ounces water

Melt the chocolate in a double boiler and set aside. Whip the whipping cream to stiff peaks and set aside. In a separate bowl mix the egg yolks with the wine, then add the melted chocolate and mix. Boil the water and sugar until a smooth syrup forms. Whip the egg whites to a meringue, then fold into the hot syrup. Mix syrup-egg white mixture into the egg yolk-chocolate mixture. Fold in the whipped cream, being sure to mix evenly. Do not overwork the mousse. Refrigerate four to six hours before serving.

Strawberries in Balsamic Vinegar and Brown Sugar

Gratin:
36 Whole fresh strawberries, sliced lengthwise
3 ounce balsamic vinegar
1/3 ounce black peppercorns, coarsely ground
1 1/2 tablespoons brown sugar

Wash strawberries and drain thoroughly to dry. Slice strawberries into serving bowl or bowls. Top with fresh ground black pepper, then sprinkle with brown sugar. Toss with vinegar and serve within one-half hour of tossing.