Katherine Dignan

Vegout Gourmet has been hard at work creating culinary delights for my private clientele and running a retreat center kitchen in North Carolina. Besides my formal training in Japan and Paris, I have added soul cooking to my list. I have had the pleasure of working in the kitchen with some amazing female chefs in North Carolina. They have taught me the art of flavor through the intuitive use of spices. Through their generous nurturing, I have learned to add a rich depth of flavor to my dishes by following my intuition.

The only difficulty is sharing the recipes, as each dish is an intuitive creation in the moment. So, I am looking to share my culinary expertise by doing more private chef events and cooking classes in the Las Vegas area. If you are interested in learning more or hiring me as a private chef, please contact me. Hopefully you will be inspired to stretch out your taste buds. It is always important to keep creating and not to get stuck in a rut in your kitchen. Just looking at my drawer of spices is an inspiration in itself. Be playful and dare to create something new.

I am thrilled to share my life with you and perhaps throw a little inspiration into your pot.

Namaste,

Katherine Dignan

I was inspired by a recent Italian restaurant I visited. They had scallops served over an ink squid risotto on the menu. I also located some beautiful large sea scallops at Sam’s Club of all places. So, I got busy crafting a recipe that would be super flavorful yet not overpower those delicate sea scallops. I succeeded. This was not only a beautiful dish to present but was so yummy that even my son, who recently had a wisdom tooth pulled and was boycotting all chewing, managed to eat the whole thing.

Serves 4

Ingredients:

Scallops:

Risotto:

Instructions:

Ingredients:

• 2 egg yolks
• 1 tbsp fresh lemon juice
• 2 tsp anchovy paste (or more to taste)
• 1 tsp dijon mustard
• 1 garlic clove, pressed or minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 olive oil
• 1/4 cup peanut oil, grapeseed or avocado oil
• 2 tbsp grated parmigiano reggiano

In a medium bowl, whisk together the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt and pepper until smooth.

While whisking continuously, add in the oil in a thin steady stream. You want to add it slowly so that it emulsifies. Take your time and remember to whisk continuously. You can adjust the flavors at this point. You may want to add more lemon juice or anchovy paste or mustard depending on your preferences.

The dressing should have a thick texture. Stir in the cheese.