Live with Stephanie Hansen

Dishing with Stephanie's Dish

Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!

I’ll be signing books at these locations if you want to pick up a signed copy

Here are the recipes we made!

Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”

Pomegranate Old Fashioned

Ingredients

* 1 Tbsp Pomegranate seeds

* 2 oz Pomegranate juice

* ¼ teaspoon maple syrup

* 2 ox Bourbon

* 4 dashes orange butters

* Orange slice for garnish

Instructions

* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters

* Add bourbon and shake in a cocktail shaker to combine

* Pour over rocks glass with ice and garnish with an orange slice

Roasted Brussels Sprouts:

Ingredients

* 3-4 Cups Brussels Sprouts, cut in half or quarters

* Tbsp olive oil

* Teaspoon kosher salt

* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam

* 1 Tbsp Balsamic Vinegar or Pomegranate Molasses

Instructions

* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes

* Toss with the jam and the vinegar and roast for another 10 minutes

Instant Pot 5 Minute Risotto

Get the recipe here!

Scallops With Oven-Baked Risotto

Ingredients

For the Risotto

* 1 1/2 cups Arborio Rice

* 4 cups chicken stock

* 1/2 cup diced onion

* 1 large garlic cloves minced

* 3 Tbsp butter diced into 6 chunks

* 1 teaspoon black pepper

* 1 teaspoon salt

* Zest of one lemon

* 3 Tbsp lemon juice

* 1/3 cup Parmesan Cheese

* 1 Tbsp chopped parsley

* 3 Tbsp chopped Dill

For the Scallops

* ½ cup flour

* 1 tsp paprika

* ½ tsp. Lawry’s seasoned salt

* ½ tsp. pepper

* pinch of sugar

* 1/4 cup butter

* 1/4 cup dry white wine

* 4 Tbsp lemon juice

* 16 large Day Boat Scallops patted dry

Instructions

For The Risotto

* Preheat oven to 350

* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter

* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes

* Remove the pot from the oven and start the broiler preheating for the Scallops

* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.

* Right before serving and plating, stir fresh herbs into the rice

For The Scallops

* Preheat the broiler

* Mix all dry ingredients in a plastic bag.

* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.

* Toss scallops in dry ingredients – shake until coated.

* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.

* Broil for 4-6 minutes until no longer opaque and cooked through

* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risotto

Pecan Pie Bars

Get the recipe here

Thanks for cooking along! If you like these recipe please share and like by clicking the heart below.

November 18 5-8 pM Fitgers Duluth

Author Talk and Recipe Tasting collaborative event between The Bookstore at Fitger’s, Duluth Kitchen & The Boat Club.

The Boat Club, 600 E Superior Street, Duluth, MN 55802

Get your ticket

November 19, 6:30-8 PM Knife Sharpening and Book Signing Event Vivront

A fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.

4948 France Ave S, Edina, MN 55410

Get Tickets

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