COOKING CLASS with Katherine & Fr. Brendan - Saint Simon School
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COOKING CLASS
with Katherine & Fr. Brendan
ASPARAGUS RISOTTO
Yield: 4 Servings!
INGREDIENTS
1 lb. asparagus spears, tough ends trimmed and cut diagonally into 1 inch pieces !
1 tablespoon extra virgin olive oil + 2 teaspoons to drizzle on the asparagus !
3 tablespoons unsalted butter, divided !
1 cup yellow onion, finely chopped!
4 garlic cloves, peeled and minced !
1 1/2 cups Arborio or Carnaroli rice!
1/2 cup dry white wine!
8 cups no sodium or low sodium chicken stock or broth (substitute vegetable stock or broth)!
1/2 - 3/4 cup Parmigiano Reggiano, finely grated + more for garnishing (substitute parmesan
cheese)!
1 teaspoon grated lemon zest!
2 tablespoons freshly squeezed lemon juice!
Kosher salt and freshly ground black pepper, to taste !
PROCEDURE
1. Preheat oven to 400ºF !
2. Place the cut asparagus on a small baking sheet. Drizzle with 2 teaspoons olive oil and
season with salt and pepper. Bake for about 5-10 minutes until they are just crisp-tender.
Set aside. (Line your pan with parchment paper or foil for easy clean up)!
3. Bring the stock to a slow, steady simmer in a medium sized sauce pan.!
4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a 10-12 inch straight sided sauté
pan over medium heat. Add the onions and a pinch of salt, and sweat the onions, stirring
occasionally until soft and translucent, about 5 minutes. Add the garlic and stir just until it
becomes fragrant, about 30 seconds.!
5. Add the rice and stir for 2-3 minutes until it is evenly coated with fat and the grains are
translucent. Lower the heat if necessary to avoid developing color on the rice.!
6. Add the wine, keep stirring and simmer until it has been absorbed by the rice, about 2
minutes.!
7. Reduce the heat to medium low, add enough stock just to cover the rice, stirring constantly
with a wooden spoon to release the starch from the rice. Keep the rice at a brisk simmer.
When the stock has been absorbed into the rice to the point that the rice begins to poke
up beneath it, add more stock to cover the rice. Continue cooking and stirring, adding
more stock as necessary, allowing each addition to absorb before adding the next. !
8. Risotto will take approximately 17-20 minutes to cook. Taste the rice at about 15 minutes.
When you are at the final minutes of cooking, gradually reduce the amount of stock that
you add. The rice is done when it is tender but still firm to the bite. !COOKING CLASS
with Katherine & Fr. Brendan
9. It is important to remove the rice from the heat before it is completely cooked and while it
is slightly liquid, because it will continue to cook and absorb stock o" the heat. The
finishing cheese will tighten up the risotto.!
10. O" the heat, add the roasted asparagus, the remaining 2 tablespoons of butter, grated
Parmigiano Reggiano, lemon juice, and lemon zest. Stir so the stock emulsifies. The
consistency of the risotto should be thick and creamy, but still have movement, so add a
few drops of stock if necessary to achieve the correct consistency. !
11. Taste, and adjust seasoning if necessary. Serve in warm bowls and top with additional
cheese, if desired.!
Notes:
The quantity of the liquid is approximate. You may not use all 8 cups. !
Recipe Variations: !
To create a variation on this recipe, use your favorite vegetables, seafood, poultry, or meat. The
timing of adding additions depends on the individual ingredient, but they are typically cooked
separately and added during step 10, o" the heat when you are finishing the Risotto.!
If you want this recipe to be alcohol free, omit the wine and begin adding stock at step 7, after
toasting the rice.COOKING CLASS
with Katherine & Fr. Brendan
with Katherine & Fr. Brendan
SEARED SCALLOPS
Yield: 4-6 Servings!
INGREDIENTS
8-12 dry sea scallops !
2 teaspoons extra virgin olive oil or vegetable oil!
1 - 2 tablespoons unsalted butter!
Kosher Salt!
Freshly ground Black Pepper!
Fresh lemon juice, a squeeze over the top to finish !
PROCEDURE
1. Remove the tough tissue attached to the side of the scallop and discard. Give the scallops
a quick rinse under cold water. Dry the scallops well and place them on a plate lined with
paper towels or a clean kitchen towel so any excess liquid is absorbed.!
2. Just before cooking, season both sides of the scallops with salt and pepper. !
3. Over medium high heat, add the oil to a sauté pan. Place the scallops around the perimeter
of the pan without touching each other. It’s okay to use the center of the pan if you need
more room, but do not crowd the scallops. Sear the the scallops until a golden crust forms,
about 1 1/2 - 2 minutes on each side. When you flip the scallops to sear the other side,
add the butter to the pan, and use a spoon to baste the scallops with melted butter. The
scallops are done cooking when they are just opaque in the center. !
4. Immediately remove the scallops from the pan when they are done cooking and transfer
them to a plate, and then squeeze a little bit of lemon juice on top.!
Notes: Scallops come either wet or dry. Purchase dry sea scallops if possible. Wet scallops are
treated with a solution to preserve them and the added water in the solution makes it di#cult to
achieve a good golden crust. Dry frozen scallops will work just fine, but they will need to
be thawed overnight in the refrigerator. When purchasing frozen scallops the only ingredient
should be sea scallops. Bay scallops do not work for this recipe because they are not large
enough to get a good sear without overcooking. !
From America’s Test Kitchen: !
Can’t find dry scallops? Soak wet scallops in a quart of cold water, 1/4 cup of lemon juice, and
2 tablespoons of salt for 30 minutes.!COOKING CLASS
with Katherine & Fr. Brendan
ARUGULA SALAD WITH LEMON CITRONETTE
Yield: 4-6 serving!
INGREDIENTS
5 oz. arugula, cleaned !
1/4 cup fresh lemon juice!
Kosher salt, to taste!
Freshly ground black pepper, to taste!
1/4 cup extra virgin olive oil!
Approximately 1/2 ounce parmesan cheese, shaved!
Approximately 1/3 cup toasted slivered almonds!
PROCEDURE
For the Lemon Citronette!
1. Add salt and pepper to the lemon juice and whisk well.!
2. Whisk in the olive oil in a steady stream. The mixture tends to separate as it sits, so be sure
to whisk it again before using.!
For the Salad!
1. Place the arugula in a bowl!
2. Pour half of the lemon citronette around the edge of the bowl and dress the arugula by
tossing and rubbing it gently against the side of the bowl in order to fully coat with the
dressing, add more if needed!
3. Taste the salad for seasoning and adjust, if necessary.!
4. Use a vegetable peeler to shave thin pieces of parmesan cheese over the top and sprinkle
with toasted slivered almonds.!
Notes: Please purchase toasted almonds, or toast raw almonds before the zoom class begins.
To toast in a skillet, place the almonds in a single layer over medium heat and toss or stir with a
spoon until they become golden brown, about 3-5 minutes. You can also toast them in an oven
at 350º F for 10-15 minutes, tossing a few times for even browning. They burn easily so don’t
walk away from your stove.!COOKING CLASS
with Katherine & Fr. Brendan
PRE-CLASS MIS EN PLACE AND RECOMMENDED EQUIPMENT
Please gather all equipment and prep all of your ingredients prior to the start of the Zoom class. This will allow us to
complete the meal together, but more importantly, you’ll be able to relax and enjoy the cooking process! It’s helpful
to organize the ingredients by recipe on rimmed baking sheets or trays. !
For the Risotto
Mise en Place:!
$ Preheat oven to 400ºF!
$ Measure out all of the recipe ingredients!
$ Trim and cut Asparagus!
$ Chop onion!
$ Mince garlic!
Equipment: !
$ A cutting board and knife!
$ A small sheet pan or baking dish for roasting asparagus (optional - use parchment paper or foil to line the pan for
easy clean up)!
$ Medium sized sauce pan for simmering stock!
$ Ladle for the stock!
$ A straight sided 10 to 12 inch sauté pan, or a wide surface deep pot or dutch oven for the risotto. Any pan will
work as long as it has enough surface area so all the rice is able to meet the surface, and the sides are high
enough so ingredients don’t slosh over while you are stirring!
$ A wooden spoon or heat resistant rubber spatula!
$ A cheese grater or microplane to finely grate cheese and zest lemon!
For the Scallops
Mise en Place!
$ Measure out all of the recipe ingredients!
$ Remove the tough tissue attached to the side of the scallop and discard. Give the scallops a quick rinse under
cold water. Dry the scallops well and place them on a plate lined with paper towels or a clean kitchen towel so
any excess liquid is absorbed.!
! Defrost frozen scallops overnight in the refrigerator. If you didn’t have time to defrost overnight, follow the
instructions for defrosting on the ingredient shopping list.
Equipment: !
$ 12-14 inch sauté pan !
$ Paper towel or clean kitchen towel lined tray or plate for prepping scallops + extra dry paper towels to pat
scallops!
$ Plate or bowl to place the scallops in once they’re done cooking !
$ Tongs, or spoon to flip scallops!
$ Large spoon to baste the scallops with butter!
For the Salad
Mise en place:!
$ Measure out all recipe ingredients !
$ Wash and dry the arugula !
$ Toast your almonds if you didn’t purchase toasted almonds. See salad recipe for instructions.!
Equipment:!
$ Small bowl to make the dressing. If you don’t have a whisk you can use a jar or container with a tight fitting lid to
combine/shake the ingredients together, or a cup and a fork.!
$ Whisk !
$ Bowl and utensils to toss greens !
$ Vegetable peeler or sharp knife to shave cheese!
Equipment for general use
$ Measuring cups and spoons!
$ Spoons for tasting !
$ A bowl or container for food waste/garbage (onion skin, asparagus trimmings, etc.)!
$ Oven mitt and hand towel!COOKING CLASS
with Katherine & Fr. Brendan
INGREDIENT SHOPPING LIST
Protein
*8-12 Dry fresh sea scallops (dry frozen sea scallops will work)!
Produce
1 lb. asparagus spears!
5 oz. arugula !
1 medium sized yellow onion !
4 garlic cloves!
2 lemons !
Dairy
5-6 tablespoons unsalted butter!
2-3 oz. Fresh Parmigianno Reggiano (substitute parmesan cheese)!
1/2 oz. Fresh parmesan cheese (substitute Parmigianno Reggiano)!
Dry Goods / Pantry Items
8 cups low or no sodium chicken stock (substitute vegetable stock or broth)!
1 1/2 cups Arborio or Carnaroli rice!
1 oz (about 1/3 cup) toasted slivered almonds!
Extra Virgin Olive Oil !
Kosher salt !
Freshly ground black pepper!
Wine
1/2 cup Dry white wine!
*Purchase dry sea scallops if possible. Wet scallops are treated with a solution to preserve
them. The added water in the solution makes it di#cult to achieve a good golden crust. Bay
scallops do not work for this recipe because they are not large enough to get a good sear
without overcooking. Dry-packed frozen scallops will work just fine. Read the label and
package to make sure the scallops have not been treated with STP or any other preservative.
The only ingredient on the label should be sea scallops. !
If you purchase frozen scallops defrost them overnight in the refrigerator. If you have to thaw
the scallops quickly, keep them in the original packaging or place them in a plastic bag, like a
zip top style, and place them in a bowl large enough to completely cover them with cold water.
The scallops will take 30-40 minutes to defrost. Change the water if they are not defrosted
within 30 minutes. !You can also read
