<description>&lt;p&gt;Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the &lt;a target="_blank" href="https://amzn.to/43UPAZd"&gt;“True North Cabin Cookbook Vol 2” &lt;/a&gt; If you missed it you can watch the video above!&lt;/p&gt;&lt;p&gt;I’ll be signing books at these locations if you want to pick up a signed copy&lt;/p&gt;&lt;p&gt;Here are the recipes we made!&lt;/p&gt;&lt;p&gt;Pomegranate Old Fashioned from the &lt;a target="_blank" href="https://amzn.to/43UPAZd"&gt;“True North Cabin Cookbook Vol 2”&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Pomegranate Old Fashioned &lt;/p&gt;&lt;p&gt;Ingredients&lt;/p&gt;&lt;p&gt;* 1 Tbsp Pomegranate seeds&lt;/p&gt;&lt;p&gt;* 2 oz Pomegranate juice&lt;/p&gt;&lt;p&gt;* ¼ teaspoon maple syrup&lt;/p&gt;&lt;p&gt;* 2 ox Bourbon&lt;/p&gt;&lt;p&gt;* 4 dashes orange butters&lt;/p&gt;&lt;p&gt;* Orange slice for garnish&lt;/p&gt;&lt;p&gt;Instructions&lt;/p&gt;&lt;p&gt;* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters&lt;/p&gt;&lt;p&gt;* Add bourbon and shake in a cocktail shaker to combine&lt;/p&gt;&lt;p&gt;* Pour over rocks glass with ice and garnish with an orange slice&lt;/p&gt;&lt;p&gt;Roasted Brussels Sprouts:&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;* 3-4 Cups Brussels Sprouts, cut in half or quarters&lt;/p&gt;&lt;p&gt;* Tbsp olive oil&lt;/p&gt;&lt;p&gt;* Teaspoon kosher salt&lt;/p&gt;&lt;p&gt;* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam&lt;/p&gt;&lt;p&gt;* 1 Tbsp Balsamic Vinegar or Pomegranate Molasses&lt;/p&gt;&lt;p&gt;Instructions&lt;/p&gt;&lt;p&gt;* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes&lt;/p&gt;&lt;p&gt;* Toss with the jam and the vinegar and roast for another 10 minutes&lt;/p&gt;&lt;p&gt;Instant Pot 5 Minute Risotto&lt;/p&gt;&lt;p&gt;&lt;a target="_blank" href="https://www.stephaniesdish.com/instant-pot-5-minute-risotto-recipe/"&gt;Get the recipe here!&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Scallops With Oven-Baked Risotto&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;For the Risotto&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;* 1 1/2 cups Arborio Rice&lt;/p&gt;&lt;p&gt;* 4 cups chicken stock&lt;/p&gt;&lt;p&gt;* 1/2 cup diced onion&lt;/p&gt;&lt;p&gt;* 1 large garlic cloves minced&lt;/p&gt;&lt;p&gt;* 3 Tbsp butter diced into 6 chunks&lt;/p&gt;&lt;p&gt;* 1 teaspoon black pepper&lt;/p&gt;&lt;p&gt;* 1 teaspoon salt&lt;/p&gt;&lt;p&gt;* Zest of one lemon&lt;/p&gt;&lt;p&gt;* 3 Tbsp lemon juice&lt;/p&gt;&lt;p&gt;* 1/3 cup Parmesan Cheese&lt;/p&gt;&lt;p&gt;* 1 Tbsp chopped parsley&lt;/p&gt;&lt;p&gt;* 3 Tbsp chopped Dill&lt;/p&gt;&lt;p&gt;&lt;strong&gt;For the Scallops&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;* ½ cup flour&lt;/p&gt;&lt;p&gt;* 1 tsp paprika&lt;/p&gt;&lt;p&gt;* ½ tsp. Lawry’s seasoned salt&lt;/p&gt;&lt;p&gt;* ½ tsp. pepper&lt;/p&gt;&lt;p&gt;* pinch of sugar&lt;/p&gt;&lt;p&gt;* 1/4 cup butter&lt;/p&gt;&lt;p&gt;* 1/4 cup dry white wine&lt;/p&gt;&lt;p&gt;* 4 Tbsp lemon juice&lt;/p&gt;&lt;p&gt;* 16 large Day Boat Scallops patted dry&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Instructions&lt;/p&gt;&lt;p&gt;For The Risotto&lt;/p&gt;&lt;p&gt;* Preheat oven to 350&lt;/p&gt;&lt;p&gt;* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter&lt;/p&gt;&lt;p&gt;* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes&lt;/p&gt;&lt;p&gt;* Remove the pot from the oven and start the broiler preheating for the Scallops&lt;/p&gt;&lt;p&gt;* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.&lt;/p&gt;&lt;p&gt;* Right before serving and plating, stir fresh herbs into the rice&lt;/p&gt;&lt;p&gt;For The Scallops&lt;/p&gt;&lt;p&gt;* Preheat the broiler&lt;/p&gt;&lt;p&gt;* Mix all dry ingredients in a plastic bag.&lt;/p&gt;&lt;p&gt;* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.&lt;/p&gt;&lt;p&gt;* Toss scallops in dry ingredients – shake until coated.&lt;/p&gt;&lt;p&gt;* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.&lt;/p&gt;&lt;p&gt;* Broil for 4-6 minutes until no longer opaque and cooked through&lt;/p&gt;&lt;p&gt;* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risotto&lt;/p&gt;&lt;p&gt;Pecan Pie Bars&lt;/p&gt;&lt;p&gt;&lt;a target="_blank" href="https://www.stephaniesdish.com/pecan-pie-bars/"&gt;Get the recipe here&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Thanks for cooking along! If you like these recipe please share and like by clicking the heart below.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;November 18 5-8 pM &lt;/strong&gt;&lt;a target="_blank" href="https://www.duluthkitchen.com/classes-events/author-talk-tasting-event-stephanie-hansen/?srsltid=AfmBOooBeNKaKpvgJ-zaKdq0tp3hhqRKGzPfmJ-js2A_B58FslRpzc_i"&gt;&lt;strong&gt;Fitgers Duluth&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Author Talk and Recipe Tasting collaborative event between The Bookstore at Fitger’s, Duluth Kitchen &amp; The Boat Club.&lt;/p&gt;&lt;p&gt;The Boat Club, 600 E Superior Street, Duluth, MN 55802&lt;/p&gt;&lt;p&gt;&lt;a target="_blank" href="https://www.duluthkitchen.com/classes-events/author-talk-tasting-event-stephanie-hansen/?srsltid=AfmBOooBeNKaKpvgJ-zaKdq0tp3hhqRKGzPfmJ-js2A_B58FslRpzc_i"&gt;Get your ticket&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;November 19, 6:30-8 PM Knife Sharpening and &lt;/strong&gt;&lt;a target="_blank" href="https://vivront.com/pages/fall-cooking-event-in-edina-cookbook-signing-knife-skills-night-at-vivront-knife-shop"&gt;&lt;strong&gt;Book Signing Event &lt;/strong&gt;&lt;/a&gt;&lt;a target="_blank" href="https://vivront.com/pages/kitchen-knife-sharpening-sharpener-by-mail?gad_source=1&amp;#38;gad_campaignid=16287151860&amp;#38;gbraid=0AAAAAoJsKbi5H9uEfXkNHhWDJs6UPC0Rj&amp;#38;gclid=Cj0KCQjwl5jHBhDHARIsAB0YqjzPC-YV1S2vPVz_PaJIBiPxeCkr8Zz5omNoD6c69AKWKaGcENszmtkaAqK9EALw_wcB"&gt;&lt;strong&gt;Vivront&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;&lt;p&gt;A fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.&lt;/p&gt;&lt;p&gt;4948 France Ave S, Edina, MN 55410&lt;/p&gt;&lt;p&gt;&lt;a target="_blank" href="https://vivront.com/pages/fall-cooking-event-in-edina-cookbook-signing-knife-skills-night-at-vivront-knife-shop"&gt;Get Tickets&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;&lt;p&gt;Thanks for reading Stephanie’s Dish Newsletter! This post is public so feel free to share it.&lt;/p&gt;&lt;/p&gt; &lt;br/&gt;&lt;br/&gt;This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit &lt;a href="https://stephaniehansen.substack.com/subscribe?utm_medium=podcast&amp;#38;utm_campaign=CTA_2"&gt;stephaniehansen.substack.com/subscribe&lt;/a&gt;</description>

Dishing with Stephanie's Dish

Stephanie Hansen - @StephaniesDish

Live with Stephanie Hansen

NOV 5, 202542 MIN
Dishing with Stephanie's Dish

Live with Stephanie Hansen

NOV 5, 202542 MIN

Description

<p>Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the <a target="_blank" href="https://amzn.to/43UPAZd">“True North Cabin Cookbook Vol 2” </a> If you missed it you can watch the video above!</p><p>I’ll be signing books at these locations if you want to pick up a signed copy</p><p>Here are the recipes we made!</p><p>Pomegranate Old Fashioned from the <a target="_blank" href="https://amzn.to/43UPAZd">“True North Cabin Cookbook Vol 2”</a></p><p>Pomegranate Old Fashioned </p><p>Ingredients</p><p>* 1 Tbsp Pomegranate seeds</p><p>* 2 oz Pomegranate juice</p><p>* ¼ teaspoon maple syrup</p><p>* 2 ox Bourbon</p><p>* 4 dashes orange butters</p><p>* Orange slice for garnish</p><p>Instructions</p><p>* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters</p><p>* Add bourbon and shake in a cocktail shaker to combine</p><p>* Pour over rocks glass with ice and garnish with an orange slice</p><p>Roasted Brussels Sprouts:</p><p><strong>Ingredients</strong></p><p>* 3-4 Cups Brussels Sprouts, cut in half or quarters</p><p>* Tbsp olive oil</p><p>* Teaspoon kosher salt</p><p>* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam</p><p>* 1 Tbsp Balsamic Vinegar or Pomegranate Molasses</p><p>Instructions</p><p>* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes</p><p>* Toss with the jam and the vinegar and roast for another 10 minutes</p><p>Instant Pot 5 Minute Risotto</p><p><a target="_blank" href="https://www.stephaniesdish.com/instant-pot-5-minute-risotto-recipe/">Get the recipe here!</a></p><p>Scallops With Oven-Baked Risotto</p><p><strong>Ingredients</strong></p><p><strong>For the Risotto</strong></p><p>* 1 1/2 cups Arborio Rice</p><p>* 4 cups chicken stock</p><p>* 1/2 cup diced onion</p><p>* 1 large garlic cloves minced</p><p>* 3 Tbsp butter diced into 6 chunks</p><p>* 1 teaspoon black pepper</p><p>* 1 teaspoon salt</p><p>* Zest of one lemon</p><p>* 3 Tbsp lemon juice</p><p>* 1/3 cup Parmesan Cheese</p><p>* 1 Tbsp chopped parsley</p><p>* 3 Tbsp chopped Dill</p><p><strong>For the Scallops</strong></p><p>* ½ cup flour</p><p>* 1 tsp paprika</p><p>* ½ tsp. Lawry’s seasoned salt</p><p>* ½ tsp. pepper</p><p>* pinch of sugar</p><p>* 1/4 cup butter</p><p>* 1/4 cup dry white wine</p><p>* 4 Tbsp lemon juice</p><p>* 16 large Day Boat Scallops patted dry</p><p></p><p>Instructions</p><p>For The Risotto</p><p>* Preheat oven to 350</p><p>* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter</p><p>* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes</p><p>* Remove the pot from the oven and start the broiler preheating for the Scallops</p><p>* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.</p><p>* Right before serving and plating, stir fresh herbs into the rice</p><p>For The Scallops</p><p>* Preheat the broiler</p><p>* Mix all dry ingredients in a plastic bag.</p><p>* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.</p><p>* Toss scallops in dry ingredients – shake until coated.</p><p>* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.</p><p>* Broil for 4-6 minutes until no longer opaque and cooked through</p><p>* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risotto</p><p>Pecan Pie Bars</p><p><a target="_blank" href="https://www.stephaniesdish.com/pecan-pie-bars/">Get the recipe here</a></p><p></p><p>Thanks for cooking along! If you like these recipe please share and like by clicking the heart below.</p><p><strong>November 18 5-8 pM </strong><a target="_blank" href="https://www.duluthkitchen.com/classes-events/author-talk-tasting-event-stephanie-hansen/?srsltid=AfmBOooBeNKaKpvgJ-zaKdq0tp3hhqRKGzPfmJ-js2A_B58FslRpzc_i"><strong>Fitgers Duluth</strong></a></p><p>Author Talk and Recipe Tasting collaborative event between The Bookstore at Fitger’s, Duluth Kitchen & The Boat Club.</p><p>The Boat Club, 600 E Superior Street, Duluth, MN 55802</p><p><a target="_blank" href="https://www.duluthkitchen.com/classes-events/author-talk-tasting-event-stephanie-hansen/?srsltid=AfmBOooBeNKaKpvgJ-zaKdq0tp3hhqRKGzPfmJ-js2A_B58FslRpzc_i">Get your ticket</a></p><p><strong>November 19, 6:30-8 PM Knife Sharpening and </strong><a target="_blank" href="https://vivront.com/pages/fall-cooking-event-in-edina-cookbook-signing-knife-skills-night-at-vivront-knife-shop"><strong>Book Signing Event </strong></a><a target="_blank" href="https://vivront.com/pages/kitchen-knife-sharpening-sharpener-by-mail?gad_source=1&#38;gad_campaignid=16287151860&#38;gbraid=0AAAAAoJsKbi5H9uEfXkNHhWDJs6UPC0Rj&#38;gclid=Cj0KCQjwl5jHBhDHARIsAB0YqjzPC-YV1S2vPVz_PaJIBiPxeCkr8Zz5omNoD6c69AKWKaGcENszmtkaAqK9EALw_wcB"><strong>Vivront</strong></a></p><p>A fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.</p><p>4948 France Ave S, Edina, MN 55410</p><p><a target="_blank" href="https://vivront.com/pages/fall-cooking-event-in-edina-cookbook-signing-knife-skills-night-at-vivront-knife-shop">Get Tickets</a></p><p></p><p><p>Thanks for reading Stephanie’s Dish Newsletter! This post is public so feel free to share it.</p></p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://stephaniehansen.substack.com/subscribe?utm_medium=podcast&#38;utm_campaign=CTA_2">stephaniehansen.substack.com/subscribe</a>