Michael Smith

I love Open Table.  It makes it so easy to make a reservation, especially when traveling.  We had driven by Michael Smith‘s in May on our way through Kansas City, and I was immediately drawn to the “James Beard Award Winner” plastered on the windows.  I was determined to go, so I got online and made a reservation for Saturday night.

I was so excited!

For the starters, we tried the Sweet Corn Chowder with Mussels and Heirloom Tomato Salad.  The salad was composed of thinly sliced watermelon topped with heirloom tomatoes and guajillo peppers.  A “smear” of blue cheese was on the side.  It was delicious—amazing how these flavors worked together.   The bite I tried of the chowder was good, but it was really sweet with tiny bits of mussels.

For the entree, I tried the braised veal cheeks.  There were so tender and they reminded me of my grandma’s roast beef.  It really was the same flavor—which is a good thing.  The veal was atop pea raviolis stuffed with veal sausage and garlic.  My husband went with the much acclaimed pork roast which was served with green onion risotto and pico de gallo.  He stated that his dish was better than mine, but I think that is arguable.  They were both excellent.

For dessert he had the a warm chocolate cake with melted peanut butter and I had grilled figs with a goat cheese ice cream.

We both agreed that this was one of the finest meals we have had in a while.  The restaurant is luxurious without being pretentious.  I found the food the same way.

He LOVED the green onion Risotto, so I am going to try to duplicate it.  (However, I did not even get a taste of it as he kept it all to himself.)

I found this basic recipe at Epicurious but I have tweaked it a bit (of course).

Green-Onion  Risotto

4 cups chicken broth (plus more if needed)
2 tablespoons butter
1 bunch green onions (about 8), white parts finely chopped, green parts thinly sliced (Set aside green parts)
4 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 tablespoons cream
2 t. fresh basil, chopped
Sea salt and fresh ground pepper.

Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.

Melt butter in large saucepan over medium heat. Add the white parts of the green onion and cook until soft, stirring often, about 6 minutes. Add the green parts and garlic and cook 1 minute more, stirring often. 

Stir in rice.

Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes.

Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes.

Stir in Parmesan, cream, and basil. Add more broth by 1/4 cupfuls as needed if dry.   Season with salt and pepper.

Green Onion Risotto

I didn’t get it as creamy as I wanted, but it sure was good.

Green Onion on FoodistaGreen Onion

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