WHAT’S IN SEASON

Local chefs cook up recipes for Edible Indy

Making the Most of Seasonal Favorites

Celery Root Risotto

Recipe courtesy of Chef Alan Sternberg, Cerulean Indianapolis, Photo by Audra Sternberg

1 cup cut celery root ¼ cup white wine ½ cup vegetable or chicken stock 1 tablespoon mascarpone cheese 2 tablespoons shredded Parmesan cheese Salt, to taste Korean black bean baste (available at Asian markets), as needed ¼ cup small-diced Granny Smith apples Celery leaf (optional)

Cut the celery root into small rectangles to mimic the appearance of rice. Try to keep them as consistent as possible to ensure even cooking.

Sauté the cut celery root in small saucepan for about 1½ minutes on medium heat with enough oil to very lightly coat the bottom of the pan.

If there is excess oil, pour it off through a small-mesh strainer into a small glass or metal bowl. Allow the fat to cool completely and then throw away. Do not put fat down the drain.

Return the celery root to the pan and deglaze with ¼ cup white wine. The white wine needs to reduce until the pan is almost dry. If you have a gas stove, remove pan from burner and add wine away from flame. As the wine reduces, slowly stir it with a spoon.

After wine is cooked off almost completely, but before the celery root starts to stick, add ¼ cup of stock and reduce until dry just like the wine process, stirring as needed. Season risotto with a little bit of salt.

Repeat the stock step again but add the mascarpone cheese when the stock is halfway reduced. It should melt into the mixture as it cooks and give it a creamy texture.

After the stock is reduced completely, turn heat off and remove the pan from burner. The pan will still be hot and will continue cooking. Stir in the Parmesan cheese. This should bind it and help make it extremely creamy. Taste after desired texture achieved for seasoning.

Plate with a small, thin circle of Korean black bean paste in middle of plate. This paste is rather salty so use cautiously.

Spoon risotto into middle of circle to serve. Garnish with diced apples and celery leaf.

Recipe and Photo courtesy of Michelle Cain, “CookIN’ Gone Wild”

Serves 2

6 dove breasts 1 teaspoon seasoned salt 3 minced garlic cloves 2 tablespoons minced mint Lemon zest 2 cups chicken stock 4 tablespoons butter 1 minced shallot 2 tablespoons flour ¼ cup real maple syrup 1 shot apple juice 4 thick slices of French bread 2 eggs

Coat dove breasts with seasoned salt and leave at room temperature for 15 minutes. Make mint topping by mixing garlic, mint and lemon zest. Set aside.

Pour chicken stock into a small saucepan and simmer. Heat 3 tablespoons of butter in a medium frying pan over medium-high heat and add dove breasts to sear on each side. The first side should cook for 3 minutes. Then flip and cook for an additional minute on the other side.

In the same pan that the doves were cooked in, add the shallot and cook for 1–2 minutes. Add in the flour and remaining butter and stir continuously, making a roux, for 1–2 minutes. Add in the stock, stirring constantly. Bring sauce to a boil then add maple syrup and apple juice. Let reduce down at a slow boil until it reaches gravy consistency.

Toast bread slices and cook your egg either over-easy or over-medium. Place bread on plate, place gravy on top of toast, add 1 egg and 2 dove breasts. Top with mint sauce. Shiitake Ice Cream

Recipe and Photo courtesy of Chef Erin Kem, R Bistro

Makes about 2 quarts

1 quart milk 1 quart heavy cream 1–2 pounds dehydrated shiitake mushroom stems 1 pound sugar 14 egg yolks

Place milk and cream in heavy-bottomed, non-aluminum saucepan. Scald mixture until bubbles form around edges. Add shiitake stems and turn off heat. Cool mixture and let stems steep in cream in refrigerator overnight to intensify mushroom flavor. Strain mixture the next day and return to heat. While cream is warming, beat sugar and egg yolks with a whisk until mixture is smooth. Pour warm cream over egg mixture, whisking constantly. Return to pan and cook over low heat to avoid curdling. Cook until mixture coats back of a spoon. Strain to remove any lumps. Cool completely. Churn in ice cream maker according to manufacturer’s instructions.