So many people have heard about how much I love making risotto, especially my butternut squash risotto, that I feel it’s time to share what I know about this fine rice dish. 

Now, I very rarely cook with a recipe and usually wing it. It’s not because I’m some natural born chef or anything, I just find that I do better if I play jazz; freeform based on what knowledge I already have. That’s not to say I don’t read cookbooks for ideas, but when it comes down to it, I rarely follow any rules. With that said, what I’ll do today is attempt to translate what I do in the kitchen. 

Butternut Squash Risotto

1 butternut squash
1 quart chicken stock
1 cup water
2 garlic cloves
1 small onion
2 cups Arborio rice

Parmesan or Asiago cheese
Brown sugar
Nutmeg
Cinnamon
Parsley
Salt
Pepper

Take the butternut squash, halved from top to bottom, and roast it the oven, on a pan with a little olive oil, cinnamon, salt and pepper. Roast for about 30 minutes halved side down, 20 min, halved side up. This will vary a little bit depending on the size of the squash.

In a good size saucepan, bring one quart chicken stock and one cup water to a simmer.

Meanwhile, in a larger pan, preferably a deep sauté pan (4-6 quarts), start the finely chopped garlic cloves, the finely diced onion and about 3 teaspoons of olive oil. In Italian cooking, this is called a soffritto. Simmer for a good three minutes or right before they start to brown. Then fold in two cups Arborio rice, making sure they get coated with the olive oil mixture. Roast rice for a good three minutes, until any moisture is absorbed and the rice is fully coated. Then, one ladle at a time, introduce the stock, making sure the liquid is absorbed or evaporates each time. This will probably take a few minutes. Just keep stirring. Repeat over and over with each ladle until all the stock is gone.

By this point the rice should be nearly cooked. Pull out the butternut squash and let it sit and cool off for a minute. Remove the seeds and scoop out the squash from its skin, putting it right in the rice. I didn’t have nutmeg in the house, but I would definitely add some of that next time. Add some shaved Parmesan (say 1/2 a cup), 1-2 teaspoons brown sugar and parsley to taste. Mix.

If you have sage around, I would garnish with that. Most risotto uses butter at that last step, but I just added a little more olive oil to keep it a little more healthy. I would give it a shot. If you want to use butter, a tablespoon should do. This will definitely make it rich and creamy.

Making a good risotto is all about taking the time to follow the steps. By introducing the stock little by little, the rice can developed the creamy consistency signature to its popularity. One of the great things about risotto is its versatility. You can add all types of vegetables, meats and seafood to it. It can be a side dish, a primo, or it can be a main course.  So have fun and good luck trying your hand at one of Italy’s greatest foods. Enjoy!

Photo taken from COOKING~notes and recipes from class

via SEED Magazine:

The foods you eat often affect how your neurons behave and, subsequently, how you think and feel. From your brain’s perspective, food is a drug…

The distinction between what is considered a food (something that your body wants or needs in order to function optimally) or a drug (something that your brain wants or needs in order to function optimally) is becoming increasingly difficult to define. Indeed, the routine use of some substances, such as stimulants and depressants, is so universal that most of us do not even consider them to be drugs, but, rather, actual food. Is coffee, tea, tobacco, alcohol, cocoa, or marijuana a nutrient or a drug?

Whoa. What a concept. SEED magazine make some interesting observations here. In fact, it can be very useful to adopt this idea to nutrition and healthy lifestyle. I believe there is a great link between what we eat and how we feel. (Credit: Flickr user Toby)

Reason #245 and 246 why McDonald’s shouldn’t be selling coffee

Can you explain to me again why your mocha is late?

As all of you know, I am a bit of a coffee freak. I love it. But sometimes, and with any good food or drink, you really need to mix it up and try something new and exciting. Low and behold, the loose leaf tea. I discovered a tiny shop at the mall the other day. Teavana. It looked trendy and hip, as if they hired all the people left over from the Apple store. I was skeptical but I also knew I wanted to try something new. Something that had more to offer than the stale Lipton bags looming in my work cafeteria.

I purchased a blend of Jasmin Dragon Phoenix Pearls Green Tea with Rooibos Tropica. The Jasmin green tea is a very young leaf “scented” with jasmine blossom over and over again (8x) and the rolled into pearls. As the pearls are infused, they unfold, releasing the aroma and flavor of jasmine. As for the Rooibos, or “red bush”, it is actually a part of the legume family and is known for their high levels of antioxidants and lack of caffeine. The rooibos I bought was a blend of Green and Red Rooibos, strawberry, peach, sunflower and cornflower petals, and orange peel. Let’s just say there was a lot going on in my cup that night.

The Jasmine was $12 for 2oz. The Rooibos was about $5. I needed a tin to keep them in so that was another six… It was a little steep for the whole thing, about $24.00, but the tin is reusable and the whole mix at 4oz should get me at least 30 cups of tea. I usually have my tea straight, but this tea was begging for just a hint of sugar or honey. I highly recommend getting some of this if you are interested.

For more information on Teavana’s teas, go to teavana.com. They also have a pretty cool app if you really want tea reference on hand at all times…

Spiced Pecans

Via my uncle, who visiting from Manhattan, made this simple and delicious recipe. A little kick. A little sweetness. This is a great little snack for the holidays.

1 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp dried ground orange peel
1 lb pecan halves
4 tbs unsalted butter
1/4 - 1/3 cup light brown sugar
2 tbs water

The best way to make this is to sauté in a skillet or pan. Start by warming the nuts and then adding butter followed by the brown sugar. Once coated add the rest of the ingredients. Once everything is warm and coated evenly, spread out on a baking sheet to cool.

This goes great on vanilla ice cream or just in a bowl as something to pick on. I can tell you from personal experience that I don’t need anything else. I could pick on these all by themselves. Here’s another idea.. If you have any left over candy canes, crush half of one and mix it in with the brown sugar. Enjoy!

pearlsandroses:

A good idea for a new years resolution, really.

Ho ho ho..

Nothing says holiday cheer like some festive boozehounds. But what if you don’t want to see your uncle passed out by noon? Alas my friend, there is always the non-alcoholic alternative. Via slashfood:

Candy Cane

Serve this one to relatives with chronic halitosis: Pour 12 ounces of milk into a saucepan, simmer over medium heat, add a healthy ounce of chopped white chocolate and a half ounce of crushed candy canes. Toss in a pinch of salt. Whisk until creamy. Top with whipped cream and more crushed candy cane bits and powder. Use a candy cane as a stirrer. Enjoy your family — and the sugar rush.

…and if you insist, here’s a great alcohol version via about.com:

Peppermint Patty
A cocoa delightfully embellished with wintery mint liqueurs.

1 oz peppermint schnapps
1/2 oz dark creme de cacao
1 tsp creme de menthe
8 oz hot chocolate
whipped cream for garnish
shaved chocolate for garnish

Stir together the liqueurs and add the hot chocolate. Top with whipped cream and chocolate shavings.

Enjoy!!

Hello again! After many months away from posting, I feel it is time to start up the ol’ blog again and showcase my favorite food, drink and other nonsense in which I come across from day to day. It’s been a whopping 8 months since my last post and lot has gone on in my life as well as a lot of great food consumed. 2009 is at the brink of its closure, so to prematurely kick-start the new year, here we go!

Pan roasted chicken over rice with asparagus and red potatoes. Also, can I recommened my new favorite pinot Bivio? Bellissimo!

Uh, WHAT! Spicy Guinness Mustard

Yes, you have read correctly. I know there are many ways of incorporating this Irish/American Stout into food but this one grabbed my attention. I actually have more than a couple left over Guinness from last week’s I’m-not-Irish-and-I-really-hate-their-quasi-holiday-but-I’ll-drink-a-few-beers-just-to-make-everyone-happy day. This recipe comes from the mind of Lisa Is Cooking. You just need one bottle of the brew and mustard seeds as well some other fine spices. From her descriptive report, it sounds flavorful and quite spicy indeed. Sounds right up my alley!

Groom Wars?

Best wedding cake ever courtesy of davidmalki.com. There are a few things that come to mind when looking at this amazing creation. First, what a cool couple of people to use this for their wedding cake. Second, I would never want to eat it because I would be admiring its sheer awesomeness (I don’t like cake anyway so that wouldn’t be a problem).

The Other White Meat

via another pint please..:

When I say pork and grill, you say… pizza? Maybe not, but you should. A site I often frequent, Another Pint Please.., is all about grilling, and often unconventional grilling. I don’t want to steal Mike’s thunder, but head over to his blog for in-depth recipe and analysis. Pulled pork has always been a pleasure of mine, but throw dough and cheese into the mix? Jeez. Sounds amazing.