Original Recipe: Risotto with Chanterelle Mushrooms and Brussel Sprouts



  • 2 tbsp. butter
  • Grapeseed oil
  • 1 shallot, finely diced
  • 1/2 cup dry white wine
  • 6 cups chicken stock
  • 1 1/2 cups Arborio rice
  • 12 Brussel sprouts, separated into leaves
  • 1 lb Chanterelle mushrooms, quartered
  • Parmesan cheese
  • Kosher salt and cracked black pepper


  1. Add the chicken stock to a medium saucepan and warm over medium heat.
  2. Melt 1 tbsp. of the butter in a sauté pan over a medium heat.
  3. Cook the shallot in the butter until it’s translucent.
  4. Add the rice to the pan and cook for a couple of minutes, stirring frequently.
  5. Add the wine to the pan and cook until it is absorbed into the rice, stirring frequently.
  6. Add half a cup of the warmed stock to the pan and cook until the rice has completely absorbed the stock, stirring frequently.
  7. Repeat until all the stock has been used or the rice is fully cooked, while you are doing this prepare the mushrooms and Brussel sprouts.
  8. Put a second sauté pan over a medium-high heat and lightly coat with grapeseed oil, add the remaining butter and heat it until it foams.
  9. Add the Brussel sprout leaves to the pan and sauté until slightly crispy, season with salt and pepper, and remove from the pan and set aside.
  10. Return the pan to the heat and add more oil.
  11. Add the Chanterelle mushrooms to the pan and sauté until cooked through, season with salt and pepper, and remove from the pan and set aside.
  12. Once the risotto is fully cooked, add the Brussel sprout leaves, Chanterelle mushrooms, and grated parmesan, season to taste, and combine gently.
  13. Serve with additional grated parmesan.

Sunday Dinner: Roasted Pork Loin with Spanish Onion and Vermouth

While most hate when the weather turns cold in Seattle (we’re expecting below freezing this week thanks to storms in Alaska) for me it’s an opportunity to start roasting again. Last night for dinner we tried a recipe of Geoffrey Zakarian’s that we saw on The Kitchen – Roasted Pork Loin with Spanish Onion and Vermouth. We also had some extra parsnips from our OxBow CSA so we made Tyler Florence’s parsnip puree to go along with it but we could have made half as much because it was so rich (but delicious). Suffice to say the meal was delicious and had a really interesting variety of flavors, in particular from the Chinese five spice. We have plenty of leftovers which we’ll probably make very multi-cultural tacos with on Tuesday.


PS – I need to work on my food photography skills.


Hello world!

After a blogging hiatus I’m going to resurrect my blog (which seems apt since we just had Halloween). I’ve recently become very interested in food (cooking, not just eating :)) so this blog will also include posts about different cooking experiences as well as the usual technology topics. I’ll categorize the posts so you can subscribe to whatever interests you.


Review: Plated

Plated is a food delivery service with a difference, you still need to prepare and cook the food, and that’s a good thing. For between $12 and $15 per serving they’ll deliver most of the ingredients needed to prepare a chef-quality meal in 30-40 minutes (they don’t provide staples like salt, pepper, and olive oil). Plated produce a new menu for you to select from each week and you’re not committed to order every week if you don’t want, you do however have to order the plates in multiples of 2.

The plates are delivered by OnTrac (at least in Seattle) and are packed in an insulted box with ice packs to keep the meat (and everything else for that matter) cold. We did have an issue with one delivery where for some reason (which we didn’t work out) the chicken wasn’t kept cold enough and wasn’t good but Plated were very apologetic and credited our account. We’ve been temping the meat that’s arrived since then and it’s all been under 32 degrees F so I think it may have been a one-off issue.

The ingredients we’ve received so far have been of a high-quality and Plated try to strike a balance between saving you time and still giving you the experience of cooking, for example, ingredients will typically be portioned out but will still require some preparation such as washing and cutting. Unfortunately delivering food safely and with portioned out ingredients means there is a lot (bordering on obscene amount) of packaging for you to dispose of.

Along with the ingredients they provide step-by-step instructions, these instructions go a bit beyond typical recipes because they provide photos for each step and are optimized to help you parallelize the work. This parallelization is something I’ve struggled with but their instructions definitely help master doing multiple things at once.

While they have a number of “traditional” meals they also have ones that will stretch even experienced home cooks such as Quail with Quince or Dashi with Soba and Eggs (which is what we had for dinner last night). The serving sizes are quite generous and we can easily feed 2 adults and a 3 year old with 2 plates. Next time we cook a Plated meal I’ll post some real photos for you to see.

Overall I think this is a great service, while I won’t be placing orders every week and I don’t think I’d order any “traditional” meals it’s a great way to try out high-quality, quick to prepare, meals that you may not prepare otherwise (and greatly reduce the risk of failure).