Audio By Carbonatix
Marisol, the author of The Lady, the Chef and the Courtesan, a sensual, romantic novel that comes complete with recipes, last month left landlocked Denver for a stint as a celebrity chef. She sent Westword regular missives from her temporary home: a cruise ship. But not everything went according to plan, as readers of those dispatches now know. As a final parting gift for those who’ve joined her literary voyage, over the next three days we’ll present the recipes for the three, ninety-minute cooking classes Marisol would have presented, had everything gone according to plan:
Class 1: Italian Odyssey with Chef Marisol
HARRY’S BAR ORIGINAL BELLINI
Makes 4 servings
Ingredients
1 bottle chilled Prosecco* (Italian sparkling wine)
1 pint Häagen Dazs orchard peach sorbet
4 pink rose petals (edible, for garnish)
4 Champagne flutes
Preparation
)With a small melon baller, scoop peach sorbet and drop into each Champagne flute.
2)Slowly pour Prosecco into each flute (about 4 ounces).
3)Place one rose petal in each flute and serve.
Music: “Italian Musical Odyssey” by Putamayo
*Proseccos are made in Italy from the Prosecco grape. They are classified as frizzante (lightly sparkling) or spumante (fully sparkling. Try Bortolomiol “Prior” Prosecco di Valdobbiadene Brut, Italy ($15). It is a creamy Prosecco with hints of citrus and floral notes. Enjoy it by itself as you would Champagne, or try it with a scoop of your favorite sorbet in the summer as a refreshing aperitivo.
CREAMY RISOTTO/Risotto alla Milanese
Makes 4 servings
Ingredients
3 ½ cups warm chicken broth
2 tbs. butter
1 shallot (minced)
1 cup Arborio rice
½ cup dry white wine
½ cup freshly grated Parmesan cheese
¾ cup heavy cream (whipped to soft peaks)
2 tbs. unsalted butter (at room temperature)
Salt (to taste)
Ground white pepper (to taste)
4 fresh Basil or Sage leaves (for garnish)
Preparation
1) Bring chicken broth to a simmer in medium saucepan. Keep warm.
2) In heavy large saucepan, melt 2 tbs. butter over medium heat and sauté shallot for 2 minutes (do not brown). Reduce heat to medium-low.
3) Add rice and stir with a wooden spoon to release starch, (about 1 minute).
4) Add wine and simmer until absorbed, (about 1 minute).
5) Add ½ cup of chicken broth. Simmer until absorbed, stirring often.
6) Add remaining broth, ½ cup at a time, allowing broth to be absorbed before adding more.
7) When rice has reached a creamy consistency – not gummy – remove from heat.
8) Add whipped heavy cream, 2 tablespoons of butter and Parmesan cheese. Season with salt and white pepper.
9) Divide risotto among four bowls and garnish with Basil or Sage.
PRAWNS in saffron-butter sauce/Gameretto allo Zafferano
Makes 4 servings
Ingredients
16 gamerettos or prawns (peeled and de-veined)
1 tbs. kosher salt (to season prawns)
1 tsp. kosher salt (to season saffron butter)
1 tbs. paprika
1 tbs. vegetable oil
1 quart fresh orange juice (reduced to one cup)
1 stick unsalted butter
1 oz. saffron powder
Preparation
1) In a small saucepan reduce orange juice in medium-high heat to one cup (20 minutes).
2) Add saffron powder, whisk butter and season with salt.
3) Season prawns with salt and paprika.
4) Heat a cast-iron skillet over medium heat, add vegetable oil, and sauté prawns (2-3 minutes per side).
5) Arrange 4 prawns on each plate.
6) Spoon saffron butter in center of each plate and serve.
