megram - Index

megram - Guide To Spring Fun In Ottawa's East End - Index

liquid and boil liquid until it is
reduced to half the original volume.
• Wash and trim vegetables.
Morning of Party
• Post your menu in the kitchen so
nothing is forgotten at serving time.
• Cook beans and prepare dressing for
beans. Refrigerate separately.
• Assemble all risotto ingredients,
ready to cook later in the day.
• Make marinade for salmon. Add
salmon to marinade, cover, and refrigerate.
• Chill beverages.
• Organize serving dishes and utensils
and set table.
• Prepare garnishes for cheese plate,
salmon, and risotto.
Afternoon of Party
• Precook risotto: remove from stove
when rice is just cooked. Cover and
refrigerate.
One Hour Before Guests Arrive
• Assemble appetizer cheese plate and
cover with plastic wrap. Wait until the
last minute to add grapes and crackers.
• Take risotto from refrigerator and set
on counter.
• Just before the guests arrive, take
salmon from refrigerator and place on
counter for half an hour only to warm
to room temperature before grilling or
broiling.
As Guests Arrive
• Garnish and set out cheese plate.
Serve with beverages.
• Turn on BBQ or broiler.
• Begin to reheat risotto over very low
heat.
At Serving Time
• Reheat risotto, either on low burner
or in microwave set to low. Be sure to
stir often until heated through. Add
cream or stock as needed for a creamy
consistency.
• Grill or broil salmon for 10 minutes
per inch of thickness. No need to flip
fish over during broiling. If grilling, flip
very carefully.
• Toss beans and other salad ingredients
together and serve.
MAPLE ORANGE GLAZED SALMON
Serves 4
125 ml (1/2 cup) orange juice concentrate
125 ml (1/2 cup) maple syrup
1 clove garlic, crushed
25 ml (2 tbsp) dark soy sauce
4 125- to 175-g (4- to 6-oz) salmon fillets or steaks
Orange slices, to garnish
Parsley sprigs, to garnish
In a flat glass dish large enough to hold salmon in a single layer, combine
orange juice concentrate, maple syrup, garlic, and soy sauce. Stir well to mix.
Place salmon in marinade, turning over to coat well on both sides. Marinate
in refrigerator up to four hours. Grill salmon or broil for 10 minutes per inch of
thickness, measured at thickest part of piece. Spoon marinade over only during
the first five minutes of grilling. Salmon is done when it is opaque and flakes easily
with a fork. Garnish with sliced oranges and parsley sprigs.
RISOTTO WITH ASPARAGUS
Serves 4 to 6
50 ml (1/4 cup) butter, divided
2 cloves garlic, minced
375 ml (1-1/2 cups) sliced asparagus
125 ml (1/2 cup) slivered red pepper
250 ml (1 cup) arborio rice
125 ml (1/2 cup) dry white wine
1 to 1.5 L (4 to 6 cups) chicken or turkey stock, approximately
125 ml (1/2 cup) whipping cream
125 ml (1/2 cup) freshly grated Parmesan
25 ml (2 tbsp) minced parsley, dill, or basil
Freshly ground pepper
Due West/Due East Magazine • Spring 2008 Ottawa Page 4