Episode 46: Ice Fishing

Caesar Salad

Nonna's Risotto

Waltonian Pickerel

Nonna's Stracciatella


CAESAR SALAD

Dressing
Dash Tabasco
1 clove garlic-crushed
1/8 teaspoon Worcestershire
2 tablespoons lemon juice
1/3 cup olive oil
1 egg
½ teaspoon mustard
Red wine vinegar to taste
Anchovies, chopped to taste
Salt and pepper to taste

Salad
Romaine
1 once freshly grated Parmesan cheese
Croutons
1 once bacon bits

Preparation time is 10 minutes.

Ease of preparation is easy.

Break egg into bowl and whisk. Add garlic, mustard, lemon juice, Tabasco, salt and pepper, Worcestershire, anchovies, and red wine vinegar.

In a steady, slow stream, whisk olive oil into above mixture.

Just before serving, toss dressing with romaine, bacon bits, croutons, and Parmesan cheese.


NONNA'S RISOTTO

¼ cup olive oil
½ large onion
1 stalk celery
1 small carrot
¼ cup white wine
1 cup rice
3 to 4 cups homemade chicken stock
Salt and pepper to taste
1 to 2 cups freshly grated Parmesan cheese

Preparation time is 10 to 15 minutes.

Ease of preparation is easy.

Finely chop onion, carrot and celery.

In a heavy bottom stockpot, heat olive oil, then add vegetables.

Sauté 3 to 4 minutes, stirring often.

Add rice, salt and pepper, and stir well.

Add white wine, and simmer for a minute.

Add 2 cups chicken stock, stir, and cover tightly with lid.

Simmer slowly until almost all liquid is gone.

Stir rice and add another cup of stock.

Cover and simmer slowly.

Once stock has evaporated, rice should be very moist, but not wet.

Add ½ cup Parmesan cheese and stir well.

Garnish with parsley.

Serve with Parmesan cheese.

NOTE: Any herb or vegetable can be used in risotto such as garlic, mint, peas and mushrooms.


WALTONIAN PICKEREL

Pickerell fillets
Fresh lemon
Flour
Salt and pepper
Oil
Freshly chopped parsley

Per serving

2 tablespoons butter
3 slices finely sliced onion
Dash of brandy

Preparation time is 10 to 15 minutes.

Ease of preparation is easy.

Squeeze lemon over fillets, sprinkle with salt and pepper.

Lightly dredge in flour.

Brown fillets in hot oil.

In another pan, melt butter and add onion slices.

Cook gently until onion becomes translucent.

Add white wine and brandy.

Transfer browned pickerel fillet into saucepan, and gently baste fillet until sauce is reduced, almost to a glaze. Sprinkle with parsley.

Serve with lemon wedge.


NONNA'S STRACCIATELLA

1 egg
1 cup parmesan cheese, freshly grated Homemade chicken stock

Preparation time is 5 to 8 minutes.

Ease of preparation easy.

Drop egg and cheese mixture into boiling stock and whisk until egg is broken up. Cover and reduce to a simmer, for approximately 5 minutes. Garnish with freshly chopped Italian parsley.