Good Day Cafe: The Scottos - DC News FOX 5 DC WTTG

Good Day Cafe: The Scottos

Posted: Updated:

The Scottos present… Recipes with Zest! 

http://www.frescobyscotto.com

Orange and Shaved Raw Fennel Salad

Arugula, black olives, ricotta salata citronette (4 servings)

Ingredients

2 medium fennel bulbs, about 1¾ pounds), stalks cut off and discarded

3 navel oranges, segments of

Black olive, pitted, oil cured

Ricotta Salata Citronette

Baby arugula

Procedure

1. Cut peel, including all white pith, from oranges with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into citronette. Drain citrus segments, then add to vinaigrette.

2. Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16-inch thick) with slicer. Add fruit, baby arugula and citornette and toss gently to combine. Garnish with pitted black olives.

Ricotta Salata Citronette

¾ cup finely grated ricotta salata cheese

Finely grated zest of one lemon

Juice of 1 to 2 lemons

¾ teaspoon coarse salt

Freshly ground black pepper

½ cup extra-virgin olive oil

Procedure

1. In a medium bowl, combine ricotta salata, lemon zest and juice, salt, and pepper to taste. Whisk to combine.

2. In a slow, steady stream, gradually add olive oil, whisking continuously to emulsify. Taste for seasoning and add additional lemon juice, salt, and pepper to taste.

3. Dressing will keep, covered, in your refrigerator, for about 2 weeks.

Parmesan Risotto with Spicy Sopressata, Oranges and Chives (4 to 6 servings)

Ingredients

6 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1 small onion, finely diced

3 cups vegetable stock

2 cups Arborio rice

1 pound spicy sopressata, thinly sliced, reserve half for sauté and half for folding in

1 cup grated parmesan cheese

½ bunch fresh chives, sliced very thin

3 navel oranges, peeled, white pith removed, leaving just the orange segments

Salt and freshly ground black pepper

Procedure

1. In a large skillet, heat butter and olive oil over low heat. Add half of the sopressata and quickly sauté for just about 1 minute to render the fat from the meat. Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add rice and cook, stirring constantly with a wooden spoon, until every grain is coated with butter and olive oil.

2. Add 1 cup of vegetable stock and stir until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until rice is just tender and creamy but still al dente, about 15 to 20 minutes.

3. Just before removing risotto from heat, add the remaining sopressata and cook for about 2 to 3 minutes.

4. Remove risotto from heat, stir in parmesan and chives, garnish with orange segments, and serve.

Fresco Chicken with Orange Citrus Gremolata (4 servings)

How to Prepare Chicken Under a Brick

The brick presses the chicken onto the pan so that it comes out moist and juicy, with a lovely golden skin.

Ingredients

1 (4-pound) chicken, boned out, backbone cut away; cut in half length-wise; patted dry

Coarse kosher salt

2 tablespoons olive oil

1 teaspoon butter

Black pepper

Special Equipment

Brick wrapped in aluminum foil and heavy cast iron skillet

Procedure

1. Preheat oven to 400°F. Season chicken first with coarse kosher salt and black pepper. Heat 2 tablespoons olive oil in skillet over medium heat. Place chicken flat, like a book, skin side down on hot large cast iron skillet. Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken, and cook on stovetop until golden brown, about 7 minutes (do not turn chicken over); then roast in oven for 7 minutes.

2. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 3 minutes longer.

3. Remove brick and transfer chicken to platter. Dress with orange gremolata.

Citrus Gremolata

1 bunch parsley, chopped

4 garlic cloves, minced

Zest from one whole orange on a microplane grater/zester

Zest from one whole lemon on a microplane grater/zester

4 ounces extra virgin olive oil

Coarse kosher salt

Pepper

1. Mix all ingredients. Season to taste with salt and pepper. Add more oil if too thick.

Blood Orange Rice Pudding with Vin Cotto (4 to 6 servings)

Ingredients

1 cup water

Pinch salt

½ tablespoon butter

½ cup Arborio rice

1 cup whole milk

1 cup heavy cream

4 tablespoons sugar

1 teaspoon vanilla extract

Zest from half an orange

1 Pinch cinnamon

Fresh whipped cream, for serving

Orange segments for garnish

1 cup vin cotto (store bought)

Procedure

1. Slice and sear an orange the night before and add to whole milk. Let steep overnight, strain and discard orange; this will add flavor to the milk.

2. Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

3. Bring milk, cream, sugar, vanilla, orange zest and cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium to low heat until rice absorbs most of the milk and cream and, mixture starts to get thick and silky, about 10 to 15 minutes.

4. Transfer pudding to a large bowl or individual serving bowls. Serve warm topped with fresh whipped cream, garnish with orange segments and drizzle with vin cotto.

  • Good Day CafeMore>>

  • Lumpia Shack's Halo Halo

    Lumpia Shack's Halo Halo

    Thursday, September 4 2014 11:28 AM EDT2014-09-04 15:28:32 GMT
    One of the most decadent and tasty desserts served up at the new Lumpia Shack Snackbar on Greenwich Ave. in Manhattan is Halo Halo. The Filipino treat is loaded with fruit, ice cream and flan. Chef Neil Syham prepared his signature Halo Halo in the Good Day Cafe.
    One of the most decadent and tasty desserts served up at the new Lumpia Shack Snackbar on Greenwich Ave. in Manhattan is Halo Halo. The Filipino treat is loaded with fruit, ice cream and flan. Chef Neil Syham prepared his signature Halo Halo in the Good Day Cafe.
  • MetLife Stadium Chef Eric Borgia

    MetLife Stadium Chef Eric Borgia

    Friday, January 24 2014 8:27 AM EST2014-01-24 13:27:06 GMT
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
  • Professor Thom's Nachos

    Professor Thom's Nachos

    Monday, January 20 2014 1:47 PM EST2014-01-20 18:47:17 GMT
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
Powered by WorldNow
Untitled

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000
fox5tips@wttg.com

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices