Kristina Krawchuk visited the 43 Phila Bistro in Saratoga Springs where Chef Frank Miller unveiled part of the new summer menu.

Scallop Risotto with Fine Herbs Salad

Ingredients

• 2 cups Precooked Rissoto


• 1/4 cup red and yellow peppers


• 1/8 cup fresh corn from cob


• 2 ounces fresh vegetable stock


• 2 ounces tempered cream


• 4 large sea scallops

Method

Place all ingredients except scallops in saute pan over medium high heat. Stir constantly until thoroughly heated season with salt, pepper and fresh chopped parsley. Next, place risotto in center of plate surrounded by the seared scallops and roasted pepper coulis. Then place herb salad on top of risotto. Serve and enjoy!

Red Pepper Coulis

Ingredients

• 1 number 10 can roasted red peppers


• 4 shallots chopped


• 5 fresh garlic cloves, chopped


• 1/2 cup celery hearts with leaves, chopped


• 1/2 cup balsamic vinegar


• Salt and pepper to taste

Method

Place all ingredients in a large sauce pan and cook until tender and aromatic. Then place in a bar blender to puree until smooth.
Check seasoning.

Risotto

Ingredients

• 2 medium onions


• 4 pounds arborio rice


• 2 cups virgin olive oil


• 1 1/2 gallons of vegetable stock

Method

Saute onions in olive oil until translucent. Add rice and stir until rice is evenly cooked with oil. Next,add hot vegetable stock - a little at a time. Stir constantly while cooking so as to cook rice evenly. Continue stirring and adding stock until rice becomes soft, but not over done. Pour cooked rice onto parchment lined sheet pan to cool. When cooled transfer to storage pans.

Fines Herbs Salad

Ingredients

• 1 teaspoon chervil


• 1 teaspoon basil


• 1 teaspoon chives


• 1 teaspoon parsley


• 1/2 teaspoon thyme


• juice from one 1 lemon


• 1 tablespoon extra virgin olive oil

Method

Toss herbs with lemon juice and oil.

Wines:

Domaine Carneros '00:
"Soft textured, with pretty cream and toasty oak flavors along with ripe cherry and berry laced fruit that has attractive earthy, mineral tones."

Craggy Ranch Winery Sauvignon Blanc '03:
"Bright and lively. Juicy with citrus acidity, but smoothly polished to show its apple and green herb side. A refined wine with provocative flavors that last."