The Chefs' Table Series TV Show

Chef Kelly Ransom of Bella Luna Restaurant Demos Spring Carrot & Pea Risotto with Arugula & Ginger Salad

The ever-engaging Kelly Ransom, chef at the Bella Luna Restaurant & Milky Way Lounge, located at 284 Amory Street in Jamaica Plain, MA shows us how to make Spring Carrot and Pea Risotto with Arugula and Ginger Salad.  In front of a live audience at the Loring-Greenough House in Jamaica Plain, Chef Kelly and co-host Joe Murphy of The Chefs’ Table Series dazzle the crowd with their cooking expertise and fun personality.

Cooking with Chef Kelly Ransom of Bella Luna Restaurant & The Milky Way Lounge

Recipe: Spring Carrot and Pea Risotto with Arugula and Ginger Salad

For the Carrot Puree:
2 large carrots (peeled and chopped)
Vegetable Stock (just enough to cover the carrots)
1 garlic clove
4 tbsp. unsalted butter
Heavy Cream (about 1/3 c. or until desired consistency)
salt and pepper to taste
1. Simmer carrots and garlic clove in vegetable stock until tender.
2. Remove garlic clove, discard.
3. In a food processor or blender combine the carrots with 1 tbsp of butter at a time
4. Remove from blender and whisk in heavy cream until desired consistency. Salt and pepper to taste. Serve on the bottom of a shallow bowl with the risotto (below) on top.

For the Risotto:
1/2 yellow spanish onion, diced
1/2 c. carrot (small dice, save greens)
1/4 c. extra virgin olive oil
1 1/2 c. aborio rice
1 1/2 c. chablis wine
6 c. vegetable stock (about)
1/2 c. grated romano cheese
3 oz. goat cheese (softened)
1 tbsp. unsalted butter
1 c. shelled peas
1 c. Greens from carrots (cleaned and chopped)
salt and pepper to taste
1. In a separate saucepan heat the vegetable stock on low (you want it simmering, not boiling).
2. While the stock is warming in a large pot sauté the onion and carrots with the olive oil until translucent.
3. Add aborio rice and cook about 2 minutes until rice is toasted
4. Add chablis and stir continuously until the majority of the liquid has evaporated
5. Begin adding vegetable stock 1 cup at a time, stirring continuously until it has been absorbed.
6. After about 15 minutes add the peas and the carrot greens.
7. After about a 25 minutes the risotto will be thick and creamy. Stir in cheeses and butter until melted and season to taste. Serve in a shallow bowl on top of the carrot puree.
For the salad:
1 tbsp crystalized ginger (small dice)
1/4 lemon squeezed for juice
1 tsp. extra virgin olive oil
1 c. baby arugula
Combine all in a small bowl. Season to taste. Serve on top of risotto.
Craft Beer Pairing: Rob Costa of the Massachusetts Beverage Alliance and co-host Carol O’Connor discuss the Backlash Beer Company’s Groundswell Belgian Ale complementing Chef Kelly Ransom of Belle Luna Restaurant’s Spring Carrot & Pea Risotto with Arugula and Ginger Salad dish.  This blond ale is very light and citrusy.   It is spritzy like, similar to a champagne or a prosecco due to its tight carbonation.  Rob explains to Carol about the yeast and fermentation process, and how this ale it brewed with 4 different malts.  After a couple of laughs and tastes, Carol discovers that she enjoys the flavor of this ale.  Cheers!
Wine Pairing: John-Paul Kaminga, wine sommelier and wine manager at Blanchard’s Wines & Spirits chose Herman Mosher 2012 Riesling to pair with the Spring Carrot & Pea Risotto with Arugula & Ginger Salad.  John-Paul shares with Carol O’Connor that this is his favorite Riesling.  This dry wine’s powerful acidity breaks through the flavors and richness of the risotto in a tasty manner.
Chef’s Tip: Steve LaCount, executive chef and co-owner of Chiara Bistro in Westwood, explains the different types of avocados that can be purchased, and how quickly and easy you can peel an avocado, and remove the pit.  Also, he discusses how you can grow your own avocado.
Nutritional Tip:  Margery Gann focuses this week’s nutritional tip on sodium, people in the United States eat about 2500-3500 milligrams a day, but it should be 1500!  Find out more on which foods have the most sodium and how we can cut down on the sodium intake.
Restaurant Interview: Carol O’Connor (Carol O) co-host of The Chefs’ Table Series visits co-owner Carol Downs (Carol D) of Bella Luna Restaurant & The Milky Way Lounge on a warm sunny day.  The Carols sit down in the “city oasis” outdoor patio on the restaurant, and discuss the name of the restaurant, the menu and the exiting, fun events held monthly at the restaurant and the lounge.
Loring-Greenough House Interview:  Carol O’Connor sits down with Marieke Van Damme, President Board of Directors of the Jamaica Plain Tuesday Club, and discuss the Club, a 501C3 organization that holds events, the beautiful, historic Loring-Greenough House and how it is valuable for tours, events and special occasions.  For more info visit the Loring-Greenough House’ website.

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,


Related Posts

Search this site
Recent Posts
  • TV Guide of The Chefs’ Table Series® TV Show
  • Thanksgiving Show
  • Kelsey Roth of Craft Beer Cellar – Boulevard Tank 7 The Saison
  • Craft Beer Pairing-Corsendonk Pater Dubbel
  • Craft Beer Pairing-Notch Session Pils