SEAFOOD RISOTTO

What would a tribute to fresh seafood be without a shrimp and crab recipe? Risotto is one of my favorite comfort pastas to prepare. Prep time is about 15 minutes; cooking time is about 40 minutes, as risotto is a labor of love, but totally worth it. This is wonderful as a main course or a side dish served with grilled fresh fish. A nice Pinot Gris would be perfect to serve with this risotto dish. Serves 8.

Ingredients:

2 large cloves garlic, finely chopped

3 tablespoons chopped fresh parsley

5 tablespoons olive oil

1/2 pound shrimp or prawns, peeled, deveined and cut into 4 pieces each, depending on size of shrimp. For smaller shrimp, cut in half. For prawns, cut into 4.

6 cups chicken or fish stock or water (stock makes for a more flavorful risotto)

1 yellow onion, finely chopped

2 cups medium-grain rice, such as Arborio

1/2 cup white wine, such as Pinot Gris

2 tomatoes, peeled, seeded and chopped, about 1 cup

1/2 pound fresh cooked crabmeat, picked over for shell fragments

Directions: In a sauce pan over medium heat, sauté the garlic and 2 tablespoons of the parsley in 2 tablespoons of the olive oil, stirring occasionally, until the garlic is fragrant, 1-2 minutes. Add the shrimp, salt and pepper and cook, stirring until the shrimp are just pink, about 2 minutes.

Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the stock or water to the pan and bring barely to a simmer.

In a large sauce pan over medium heat, sauté the onions in 3 tablespoons of the oil until tender, about 5 minutes. Add the rice and cook, stirring until hot and coated with the oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add 1/2 cup of the hot stock or water and cook, stirring constantly until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, always waiting for each addition to be absorbed before adding more. When the rice is about half cooked, stir in the tomato, salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite.

Stir in the shrimp and crabm eat and cook, stirring until just heated through, about 2 minutes. Taste and adjust seasonings.

Remove from heat. Stir in the remaining parsley. Spoon the risotto into warmed soup plates and serve immediately.

SMOKED SALMON AND ROSEMARY BISQUE

Here is a dish fit for Alaskans, as well as Californians. I love anything that includes Yukon gold potatoes, wine and cream. For a lower fat soup, replace cream with half and half or milk. A nice chardonnay would complement this bisque. Serves 6

Ingredients:

1 tablespoon butter

4 shallots, minced

2 celery stalks, finely chopped

4 cups water

1 cup Sauvignon Blanc or other dry white wine

Juice of 1 lemon

2 salmon steaks, about one pound total, skin on, bones in

1 pound Yukon gold potatoes, diced

1 cup heavy cream, half and half or milk

Freshly ground pepper to taste

7 ounces smoked salmon, chopped

4 teaspoons fresh rosemary

Directions: In a large heavy saucepan, melt the butter over medium heat. Add the celery and shallots and continue cooking until vegetables are softened, about 10 minutes. Add water, wine and lemon juice. Simmer for 10 minutes. Reduce heat to low and add the salmon steaks. Cover and cook for 10 minutes. Transfer salmon steaks to a plate and let cool. Remove and discard the skin and bones. With a fork, coarsely flake the flesh. Set aside.

Meanwhile, stir the potatoes into the broth and simmer partially covered for 15-20 minutes, or until tender. Add the cream, half and half, or milk and the pepper and simmer for 5 minutes. Stir in the flaked salmon, smoked salmon pieces and rosemary and cook 5 minutes. Serve warm with crusty sourdough bread and a nice, cool glass of chardonnay.

MERINGUES WITH FRESH FRUIT

Meringues can be filled with different flavors of ice cream, fruit, toppings and whipped cream. Makes 6-8 meringues

Directions: Preheat over to 275 degrees.

Ingredients:

4 egg whites, room temperature

1 1/2 cups sugar

1 teaspoon cornstarch

1 teaspoon vanilla

1/2 teaspoon white vinegar

Mix egg whites, sugar and cornstarch together and heat in double boiler over hot tap water until just warm. Beat until soft peaks form. Add vanilla and vinegar.

Drop by big spoonfuls onto a well greased cookie sheet or a baking sheet lined with parchment paper. Spread the meringue out into a 2-inch circle. Make a well in the center of each meringue with a spoon so you have a place to put your fruit or ice cream.

Bake at 275 degrees for exactly 12 minutes. Time the baking carefully and do not open the oven door while baking.

Remove from oven, cool and serve topped with fresh fruit, ice cream, chocolate sauce and whipped cream — or your favorite liqueur. The possibilities are endless.

By the way, my trip to Napa Valley will include sampling the tasty cuisine and wonderful wines, visiting Copia, the wine and food center and attending a cooking class or two.