Jan and I spent a wonderful day in Palm springs poking around antique and re-sale shops of which Palm Springs has a wide variety.  There are all kinds of treasures to be found from a wide variety of eras along with a very wide price range.

That evening I had signed us up for a cooking class at Copley’s on Palm Canyon/. Copley’s is a restaurant that we have been to before and really enjoy.  It is located in the house that had been owned by Cary Grant.  It’s wonderful to sit on the patio, under the stars, and imagine the parties that were once held there.

The class was conducted by Andrew Manion, a very good looking not to mention charming Brit.  It was an appetizer class featuring Butternut Squash & Corn Risotto topped with grilled shrimp.  The risotto was made with a corn stock and I can’t wait to try it when our corn is ripe in Oregon.  I want to make it with the corn grown by our friends Jo and Jerry and then have them over for dinner.  Chef Andrew ran a very relaxed and informative class. While the class was going on they poured a good 2005 California Zinfandel under the Guenoc

label and passed around appetizers.  I look forward to have the chance to take another class.

Dinner at Copley’s was terrific.  We sat at our favorite table in the corner of the garden.  Jan had Roasted Butternut Squash and Ginger Soup and then Macadamia Crusted Barramundi.  I had Hawaiian Ahi Tacos (so good!) and Moscovy Duck Breast.

Here’s Chef Manion Copley’s Butternut Squash and Corn Risotto Recipe along with a recipe that he gave me for Mushroom crusted sea bass.  I want to try this recipe with Morels as soon as they are ready to harvest in our Blue Mountains.  Halibut or any firm white fish can be substituted for the sea bass.

Butternut Squash & Corn Risotto

Corn Stock (Optional)
1 medium onion (peeled, chopped)
3 stalks celery
1 leek (white part peeled, chopped)
3 cloves raw garlic
4 corn cobs (remove kernels & set aside for risotto)
6 cups chicken broth

Place all ingredients (including corn cob) in a large pot, bring to a boil and simmer for 2 hours, strain and set aside (keep hot).

Risotto
Approx. 6 cups corn stock(hot) or chicken or vegetable stock
2 tablespoons olive oil
Fresh cut corn from the 4 cobs
2 cups butternut squash (diced)
3 shallots (diced)
4 stalks celery (diced)
2 medium carrots (diced)
4 tablespoons roasted garlic
14 oz. Risotto rice
1/2 cup white wine
1/2 cup white vermouth
3 tablespoons butter
1/2 cup heavy cream (optional) I do vote for this ingredient just because what it does for the creaminess of the risotto
3 oz. freshly grated parmesan cheese

Pour the olive oil in a thick bottom pan and sauté corn kernels, squash, shallots, garlic, carrots and celery on medium heat for 3 minutes.  Do not brown.  When the vegetables are soft increase the heat and add the rice.
Fry the rice for 3 minutes while continuously stirring, do not brown.  Add the wine and vermouth, once the alcohol has cooked into the rice turn down the heat and add garlic.  Add one ladle of hot corn stock or hot other stock, allow the stock to be absorbed into the rice before adding the next ladle of stock, keep adding stock and stirring the rice for about 15 minutes.  Taste the rice, it should be soft but with a slight bite.  Once cooked remove from heat, add butter and cheese and a little cream if desired Of course I am going to add that cream.