"Recipes from the Chef's Kitchen"

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Pinzimini
The Westin Arlington Gateway
801 North Glebe Rd.
Arlington, Virginia  22203
703-537-4202


Laurent Chosset - Chef de Cuisine


Pumpkin Risotto & Seared Sea Scallop

Ingredients:
1)   2 cup of peeled and diced Pumpkin
2)   3 cup of Arborio Rice
3)   6 cup of Vegetable Stock
4)   1 branch of Thyme
5)   2 stick of Butter
6)   1 diced white Onion
7)   1 clove of Garlic
8)   1 tsp. of Cinnamon
9)   1 tsp. of Sugar
10) Salt & Pepper to taste
11) 3 Sea Scallop
12) 1 cup of White Wine

Preparation:
1)   Sauté pumpkin in butter with thyme until soft.
2)   Blend until puree.
3)   Sweat onion and garlic with butter.
4)   Add rice, let sweat until rice gets a nutty flavor.
5)   Add pumpkin puree.
6)   Stir.
7)   Add progressively hot vegetable stock until rice is cooked.
8)   Add cinnamon, sugar, salt and pepper.
9)   Cut in half and sear the scallops.
10) Plate in a bowl.


Dark Chocolate Mousse

Ingredients:
1)   1 cup of Dark Chocolate
2)   3 Eggs
3)   1/3 cup of Sugar
4)   1 stick of Butter

Preparation:
1)   Melt dark chocolate and butter together.
2)   Clarify.
3)   Whip the egg white and add sugar when whipped.
4)   Add the egg yolks to the chocolate and stir .
5)   Incorporate the whites gently to the chocolate.
6)   Pour into a glass or salad bowl and let sit at least 2 hours in ice box



Left Picture
In the Studio Kitchen with Chef Laurent
Chosset (left) and Lindsey Gustin (right)
Right Picture
The Pinzimini Dining Room


Good Eating!!!