We truly enjoyed preparing some delicious fall dishes today on our Facebook Live Show.

Chef Mark Salter with The Robert Morris Inn joins DelmarvaLife kitchen to make the perfect fall meal. We’re making oyster, rockfish and sweet potato stew, a wild mushroom risotto, and an apple and blackberry crumble with ice cream.

Check out The Robert Morris Inn on Facebook here. 

 

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Rockfish Oyster and Sweet Potato Stew (serves 4)

Ingredients:

  • 1 tablespoon Olive Oil
  • 4 tablespoons chopped Apple Smoked Bacon
  • 4 table spoons chopped Onion
  • 4 table spoons chopped stick Celery
  • 1 clove chopped Garlic
  • 1 ½ pints half and half
  • 1 x 8oz piece skinless rockfish fillet
  • 20 each large shucked Oysters
  • 2 tsp Old Bay Seasoning
  • 2 oz unsalted whole Butter
  • ½ cup 1 cm cubed peeled sweet potatoes (cooked)
  • Salt and Pepper to taste
  • 1 table spoon chopped curly Parsley

Method of Preparation:

  1. Cut the Apple Smoked Bacon into 1 cm cubes and sauté in 1 table spoon of Olive Oil with the chopped Celery and Onion and Garlic
  2. Cook until Bacon is lightly golden and the Vegetables are cooked
  3. Approximately 3-5 minutes, then drain away the excess fat.
  4. Heat a non-stick frying pan, add the drained bacon fat. Add the chunks of rockfish and sauté for 1 minute.
  5. Add rockfish to the cooked bacon and vegetables followed by the half and half. Add the oysters the old Bay seasoning and butter.
  6. Add the diced cooked sweet Potatoes
  7. Season with a pinch of Salt and Pepper
  8. Simmer for 1 minute, remove the Oysters and rockfish.
  9. Arrange in the bottom of a soup bowl
  10. Froth the cooked broth with a stick blender and pour onto the seafood
  11. Sprinkle with chopped curly Parsley and serve

Farmers Market Wild Mushroom Risotto (serves 6)

Ingredients: 

  • 2 cups Arborio rice
  • 3 table spoons Olive Oil
  • ½ cup diced Shallots
  • 3 cloves chopped Garlic
  • ¼ cup medium dry White Wine
  • 4 pints Mushroom stock
  • 3oz unsalted Butter
  • 4 oz Parmesan Cheese
  • 2table spoons Chopped Chives

Method of Preparation:

  1. Pour the Olive Oil into a saucepan then add the rice.
  2. Stir until lightly toasted adding the diced Shallots and chopped Garlic.
  3. Deglaze with the white wine. Add the hot strained Mushroom stock gradually.
  4. Cook for 10-12 minutes until rice is aldente (to the bite).

 

Mushroom Stock:

Ingredients: 

  • ½ cup dried Porcini
  • 2 cups mushroom Stalks (Shitake, Oysters and Cremini mushrooms or can use any mushrooms)
  • 10pts water +1 cup white wine
  • (Thyme, Bayleaf, /2 head garlic, sprigs of Rosemary and Thyme, Parsley stalks and 10 each black peppercorns)

Method of Preparation:

  1. Place all ingredients into a sauce pan and cook for 15-20 minutes.
  2. Strain the stock through a sieve and save for the risotto.

 

Wild Mushrooms:

Ingredients: 

  • 3 table spoons Olive Oil
  • 1lb mixed wild mushrooms (Shitake, Oysters and Cremini stalk removed)
  • 4 table spoons diced shallot +2 cloves chopped Garlic
  • ½ cup cooked cubed butternut squash
  • 1 teaspoon chopped fresh Thyme
  • 4 table spoons freshly grated Parmesan Cheese + 3 table spoons unsalted Butter.

Method of Preparation:

  1. Pre heat a frying pan and add the unsalted whole Butter. Add the sliced Mushrooms and cook until lightly golden approximately 3-5 minutes.
  2. Add the diced Shallot and Garlic, the cooked butternut squash and Sprinkle with fresh chopped fresh Thyme
  3. Add to the Risotto and combine. Finish with freshly grated Parmesan Cheese and unsalted Butter.
  4. Serve in a bowl sprinkling with more Parmesan Cheese. Garnish with Arugula

 

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Fall Apple and Blackberry Crumble with Vanilla Ice Cream (serves 6)

Ingredients:

  • 4 oz container Fresh Blackberries
  • 4 each granny Smith Apples
  • 1 tsp ground cinnamon
  • ¼ cup sugar
  • 2 oz unsalted whole butter
  • Pinch of clove
  • 1 tea spoon fresh ginger
  • Pinch nutmeg
  • Juice from half a lemon
  • 2 TBS Local Apple Cider
  • ½ cup light brown Sugar
  • ½ cup sugar
  • 4 oz unsalted Whole butter
  • 1 cup crushed pecans
  • 1 cup AP Flour
  • Cinnamon to taste
  • 6 scoops vanilla ice cream
  • 6 sprigs fresh mint

Method of Preparation:

  1. Peel, core and slice the granny smith apples.
  2. Cook the apples in the butter, sugar, cinnamon, clove, nutmeg, ginger and lemon juice for approximately 5 minutes. Add the apple cider, cook for another minute, then remove from the stove, add blackberries, then divide mixture equally into 6 oven-proof bowls.
  3. Crumble- Rub together the flour and the cold butter. Add the remaining ingredients.
  4. Sprinkle on the crumble mix and bake in a 350 F pre-heated oven for approximately 8-10 minutes until golden brown.
  5. Serve each crumble with a scoop of vanilla ice cream and garnish with fresh mint