Culinary Cruising: Class Dismissed

Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

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


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.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.