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Author Archive | Graham Dodds

Swiss Basil Pesto

by Executive Chef Graham Dodds, Central 214

After graduating from culinary school, I met a couple in Portland, Oregon who set me up working for a chef in the Swiss Lake District near the Italian border. The restaurant, called San Michele, was part of a small, family-owned inn in the town of Arosio, close to Lugano.…

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Bolsa’s Spinach Risotto with Goat Cheese

Photography by: Elliot Muñoz

Submitted by Chef Graham Dodds of Bolsa in Dallas.

Local ingredients: Spinach from Paul Quinn College, Texas Olive Ranch olive oil, goat cheese from Caprino Royale. Makes 8 servings.

For the risotto

4 ½ cups chicken stock
2 tablespoons Texas Olive Ranch olive oil
1 tablespoon butter, unsalted
1 large yellow onion, peeled and diced small
2 ⅔ cups Arborio rice
1 cup white wine
Salt and pepper, to taste

For the spinach

9 tablespoons butter, unsalted
Texas Olive Ranch Olive Oil as needed
1 clove garlic, minced
Whole nutmeg
5 ½ ounces Paul Quinn spinach, washed & dried
Salt and pepper, to taste
½ cup grated Parmesan cheese
8 ounces crumbled Caprino Royale goat cheese
3 cups chicken stock

To cook risotto

Bring 4 ½ cups chicken stock to a boil.…

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Lemon Honey Cake

Contributed by Chef Graham Dodds of Bolsa Restaurant

Makes 1–10 inch cake, serves 6–8 (depending on how hungry you are!)

5 oz bread flour
1/2 tablespoon baking powder
5 oz sugar
2 lemons, zest removed and juice reserved
1/2 cup Texas Honeybee Guild’s Zip Code Honey (available at Bolsa Market  and other locations)
4 eggs
1/4 cup whole milk
1 stick butter, melted

Spray shortening and sugar as needed

Preheat oven to 350 degrees.…

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