en bon goût » Vegetables

Butternut Squash Risotto

TedSki — Tue, 08 Jan 2008 01:19:44 +0000

It had been too long since I made risotto for Ellen and I. I really wish risotto could be better for you. This risotto is great on a winter night. The sweet nutty flavor of the butternut squash really pairs well with the bold flavors of the sage. Nothing beats the aromas that will fill your kitchen when you introduce the vermouth. However, if you cannot find or do not have vermouth, feel free to substitute a dry white wine.

1 medium butternut squash, peeled and cut into 1/2-inch cubes
6 tbsp butter, 2 tbsp melted
salt and fresh ground pepper
3 c chicken stock
1 med onion, finely diced
2 c Arborio rice
1 c dry Vermouth
1 c finely grated Parmesan cheese
1 tbsp chiffon sage
pinch of fresh ground nutmeg

Preheat oven to 475°. Toss cubed squash with 2 tbsp melted butter and a 1/4 tsp each of salt and pepper. Spread on a rimmed baking sheet and roast in the oven for 15 minutes. Shake vigorously and roast for another 15 minutes or until golden brown. Remove from oven and keep warm.
Heat stock plus 3 cups of water over medium high heat until simmering. Reduce heat to low and keep warm. In a large dutch oven or saucepan, melt 4 tbsp butter over medium heat until foaming subsides. Add onion and saute until translucent and soft, about 9 minutes. Add rice and stir frequently until the edges of the rice grains are translucent, about 4 minutes. Add vermouth and stir frequently until all liquid has been absorbed, about 2 minutes.
Add 3/4 cup stock and stir occasionally until all liquid is absorbed and the bottom of the pan is dry. Continue adding 1/2 cup of stock at a time, stirring frequently, allowing all stock to absorb before adding next 1/2 cup. Continue with this until the grains are firm tender, about 15-18 minutes. Add sage, parmesan, and nutmeg and stir until combined. Remove from heat and fold in squash. Season with salt and pepper. Serve immediately.

Shredded Brussels Sprouts with Pancetta

TedSki — Wed, 26 Dec 2007 16:09:51 +0000

Sauteeing shredded brussels sprouts is such a versatile way to make a quick and easy side dish. With the sprouts shredded, they cook in no more than 10 minutes. They also become so crisp and tender due to the larger amount of surface area exposed to the cooking surface. You can really do anything with this base as long as you remember to include the four major taste sensations: sweet, salty, sour, and bitter. The brussels sprouts account for the bitter side. For this recipe, we use the pancetta to bring saltiness to the dish and shallots for sweetness. Then we’ll finish with lemon juice.

The knife technique I use to shred the brussels sprouts is quite simple. I start by chopping the stem end crosswise, then I remove any outer leaves that are bruised or wilted. Then I slice them in half lengthwise. I lay the flat surface on the cutting board and slice into 1/8″ shreds.

2 tbsp unsalted butter
1/2 c diced pancetta
1 large shallot, thinly sliced
2 lbs brussels sprouts, shredded
2 tbsp fresh lemon juice
salt & pepper

In a large heavy skillet, melt butter until foaming over moderate heat. Add pancetta and saute until crispy. Add shallots and saute until translucent. Add brussels sprouts and toss to combine. Saute until sprouts are crisp tender and the color stands out. They will be a really bright green color. Add lemon juice and toss. Remove from heat, season with salt and pepper to taste and serve.

Baked Sweet Potato Frites

TedSki — Fri, 09 Jun 2006 23:18:25 +0000

A thousand times better than the French way…

Cut sweet potatoes in 1/4″ french fries and bake at 450Â°F for 10 minutes each side. Season and serve.