I was very excited for the Top Chef finale this Wednesday. Unfortunately, I had to attend a hearing at a school board meeting that went all night long. I didn’t get home until after midnight and didn’t eat anything for dinner much less a delicious gourmet meal. But this morning I learned it wasn’t the finale, which means one more week of Top Chef meals!
Tonight, before we watched Top Chef On Demand, I made Braised Seitan, Kale & Fava Bean Risotto, a kinder version of Antonia’s winning risotto from episode 12.
Here’s my modified version of Antonia’s recipe. Serves 4.
- 6 ounces seitan, chopped (I used a package of Upton’s Natural’s traditional seitan)
- 1 cup onions, carrots, celery, rough chop
- 1 sprig parsley and thyme
- 1 tablespoon tomato paste
- 1/2 vine ripe tomato, chopped
- 1/2 bottle red wine
- 1/2 cup Armagnac
- 3 cups veggie chick’n stock
- 2 tablespoons all purpose flour
- Salt and pepper, to taste
- 2 veggie bouillon cubes
- 1/2 small onion, brunoise
- 1 cup Superfino risotto
- 1 cup white wine
- 1 -3 cups of chick’n stock
- 1 tablespoon earth balance
- 1 can fava/butter beans
- 1 cup blanched kale chopped
- 1/2 teaspoon lemon zest
- soy Parmesan to taste
- 1/2 teaspoon chopped Marjoram
- 1 tablespoon flat leaf parsley, chopped
- 2 tablespoons ciabatta bread crumbs, garnish
1. Heat skillet and large pot.
2. Season seitan with salt and pepper. Dust with flour and sear in skillet until brown.
3. Sauté minepoix (that’s the onions, celery & carrots) in pot. Add setian, paste, tomato, parsley sprigs, thyme sprigs, red wine, Armagnac, chick’n stock, and bouillon cube. Simmer for 1 hour.
1. In large sauté, sweat brunoise onions. Add risotto. Toast for 20 minutes on low heat until crispy. Add white wine and reduce.
2. Add 1 cup remaining hot chick’n stock slowly and whisk and beat until creamy and cooked. Add more stock as needed. I used several cups of chick’n and some veggie stock to get the rice cooked and creamy (remember, risotto must spread!)
3. Finish with margarine, fava beans, rapini leaves and lemon zest, soy parmesean.
1. When plating, ladle risotto in middle of plate, spoon seitan over and sprinkle with bread crumbs and chopped herbs.
And going back to season 3, I made Hung’s Molten Chocolate Cakes Vanilla Crème Fraîche, Raspberry Coulis for dessert.
The Crème Fraîche did not work for me, so I had to use canned rice whip. Surprisingly, the cake turned out really well with egg replacer and margarine. It’s very rich, but so delicious!