Quattro restaurant is participating in Houston Restaurant Week, continuing through August 21st. Executive chef Maurizio Ferrarese shows us how to make two dishes that are on his menu: Porcini Mushroom Risotto with Honey Glazed Duck Breast and Tiramisu. Dirk Burghartz, general manager of the Houston’s Four Seasons Hotel show us three dishes that are available at Quattro during Houston Restaurant Week, benefiting the Houston Food Bank. For details visit www.HoustonRestaurantWeek.com.
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Entree - Porcini Mushroom Risotto with Honey Glazed Duck Breast
Chef Maurizio Ferrarese, Quattro
Serves 4
Ingredients for Risotto
12 ozs rice (use Risotto Vialone Nano, Arborio or Carnaroli rice)
3 ozs onion, brunoise cut (small cubes)
4 oz butter
3 oz porcini mushrooms, sliced
4 oz parmigiano, grated
Handful of chopped parsley
Extra virgin olive oil
1 liter boiling water
12 ozs rice (use Risotto Vialone Nano, Arborio or Carnaroli rice)
3 ozs onion, brunoise cut (small cubes)
4 oz butter
3 oz porcini mushrooms, sliced
4 oz parmigiano, grated
Handful of chopped parsley
Extra virgin olive oil
1 liter boiling water
Ingredients for the Duck Breast
2 Duck breasts, skin on
Chili flakes
Honey
Duck Sauce
2 Duck breasts, skin on
Chili flakes
Honey
Duck Sauce
Ingredients for Mushroom Puree
10 ozs porcini mushrooms, sliced
2 shallot, chopped
Extra virgin olive oil
Hot water to cover
10 ozs porcini mushrooms, sliced
2 shallot, chopped
Extra virgin olive oil
Hot water to cover
Ingredients for Cheese Fondue
1 liter double cream
10 ozs parmesan cheese, grated
1 liter double cream
10 ozs parmesan cheese, grated
Preparation of Duck Breast
1. Sear duck breast, it skin side down.
2. Add a little bit of chili flakes and honey, some duck sauce and let it reduce.
1. Sear duck breast, it skin side down.
2. Add a little bit of chili flakes and honey, some duck sauce and let it reduce.
Preparation for the Mushroom Purée
Sweat the chopped shallot in extra virgin olive oil.
Add the sliced porcini mushroom. Cover with hot water and cook for 15 minutes.
Blend or purée everything with a couple of tablespoons of extra virgin olive oil.
Salt and pepper to taste.
Sweat the chopped shallot in extra virgin olive oil.
Add the sliced porcini mushroom. Cover with hot water and cook for 15 minutes.
Blend or purée everything with a couple of tablespoons of extra virgin olive oil.
Salt and pepper to taste.
Preparation of Cheese Fondue
1. Bring the double cream to a simmer, around 190 degrees F.
2. Add the parmigiano cheese, let it simmer for 5 minutes and strain it.
1. Bring the double cream to a simmer, around 190 degrees F.
2. Add the parmigiano cheese, let it simmer for 5 minutes and strain it.
Preparation for Risotto
1. Sauté the sliced porcini mushrooms with a tablespoon of extra virgin olive oil,
onions, salt and pepper.
2. Add the rice and stir until the rice gets warm.
3. Add enough water to just cover the rice and season lightly with salt.
4. Continue to stir gently as the rice begins to absorb the liquid and then add
a little more water, as necessary, to continue cooking. In the meantime add the mushroom purée.
5. After boiling for 5 minutes add the sliced porcini mixture to the rice.
6. The rice will take approximately 15 minutes to cook and must remain al dente.
7. Keep adding little quantities of water and keep stirring. Taste the rice to check the firmness.
8. When rice is ready remove pan from heat, add the butter and a spoonful of extra virgin olive oil.
Stir in well. Finish with freshly grated parmigiano, chopped parsley. Taste for seasoning.
1. Sauté the sliced porcini mushrooms with a tablespoon of extra virgin olive oil,
onions, salt and pepper.
2. Add the rice and stir until the rice gets warm.
3. Add enough water to just cover the rice and season lightly with salt.
4. Continue to stir gently as the rice begins to absorb the liquid and then add
a little more water, as necessary, to continue cooking. In the meantime add the mushroom purée.
5. After boiling for 5 minutes add the sliced porcini mixture to the rice.
6. The rice will take approximately 15 minutes to cook and must remain al dente.
7. Keep adding little quantities of water and keep stirring. Taste the rice to check the firmness.
8. When rice is ready remove pan from heat, add the butter and a spoonful of extra virgin olive oil.
Stir in well. Finish with freshly grated parmigiano, chopped parsley. Taste for seasoning.
Presentation
1. Place risotto in bowl. Slice duck breast and place it on top of the risotto.
Add spoonful of parmigiano cheese fondue and enjoy it.
1. Place risotto in bowl. Slice duck breast and place it on top of the risotto.
Add spoonful of parmigiano cheese fondue and enjoy it.
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Dessert – Tiramisu
Chef Maurizio Ferrarese, Quattro
Serves 4
Ingredients for mascarpone filling
150 gr egg yolk
180 gr sugar
470 gr mascarpone cheese
240 gr heavy cream
40 gr Marsala wine
150 gr egg yolk
180 gr sugar
470 gr mascarpone cheese
240 gr heavy cream
40 gr Marsala wine
Preparation for the Mascarpone Filling
1. Whisk together the egg yolks and sugar until thick and light in color. Set aside.
2. In a separate bowl whip the mascarpone cheese and heavy cream together. Blend in the Marsala wine.
3. Blend egg yolk mixture with cheese mixture. Set aside.
1. Whisk together the egg yolks and sugar until thick and light in color. Set aside.
2. In a separate bowl whip the mascarpone cheese and heavy cream together. Blend in the Marsala wine.
3. Blend egg yolk mixture with cheese mixture. Set aside.
Ingredients for Coffee Mixture
8 parts of coffee
1 part of Marsala wine
1 part of sugar
8 parts of coffee
1 part of Marsala wine
1 part of sugar
Preparation
1. Combine all ingredients in a bowl. Mix until sugar is dissolved. Set aside until needed.
1. Combine all ingredients in a bowl. Mix until sugar is dissolved. Set aside until needed.
Ingredients for Lady fingers
10 egg yolks
4 ozs powdered sugar
10 egg yolks
4 ozs powdered sugar
10 egg whites
6 ozs granulated sugar
6 ozs granulated sugar
7 oz cake flour
3 oz cornstarch
3 oz cornstarch
Garnish
Cocoa Powder
Chocolate shavings
Cocoa Powder
Chocolate shavings
Preparation for Lady Fingers
1. Whip together egg yolks and powdered sugar. Set aside.
2. Whip together egg whites and granulated sugar. Set aside.
3. Mix together cake flour and cornstarch.
4. Combine the three mixtures together in one bowl. Mix well.
5. Place scoops of batter on a cookie sheet pan lined with parchment paper.
3. Bake for 5-7 minutes at 350F, until they get golden brown. Let cool.
1. Whip together egg yolks and powdered sugar. Set aside.
2. Whip together egg whites and granulated sugar. Set aside.
3. Mix together cake flour and cornstarch.
4. Combine the three mixtures together in one bowl. Mix well.
5. Place scoops of batter on a cookie sheet pan lined with parchment paper.
3. Bake for 5-7 minutes at 350F, until they get golden brown. Let cool.
Assembly
1. Soak the baked lady fingers in coffee mixture.
2. Assemble the tiramisu in a wine or martini glass, layering lady fingers with mascarpone cheese filling.
1. Soak the baked lady fingers in coffee mixture.
2. Assemble the tiramisu in a wine or martini glass, layering lady fingers with mascarpone cheese filling.
Garnish with cocoa powder and chocolate shavings.
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Web links: www.FourSeasons.com, www.HoustonRestaurantWeek.com, www.Cleverley.com
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In the post on www.HoustonTexasFood.com please add a link to www.Cleverley.com.
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For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)
Web links: www.FourSeasons.com, www.HoustonRestaurantWeek.com, www.Cleverley.com
====================================================================
In the post on www.HoustonTexasFood.com please add a link to www.Cleverley.com.
==============================
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)
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