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Jan. 3rd, 2005 09:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI didn't do a Resolution Recipe last week. Actually, that's not true - I had planned to make Hookers' Noodles (it sounds so much nicer in Italian, "Pasta Puttanesca").
However, when I actually made the recipe, I changed a few things:
It's not tomato season, so I used homemade red sauce that I froze last summer.
I don't like anchovies, so I substituted chopped proscuitto.
The wife doesn't care much for parsley, so I omitted it.
That basically left the pasta, the capers, and the Parmesan from the original. Oh, wait! I used vermicelli rather than spaghetti.
...
That's more my normal method of cooking - use a recipe as a jumping-off point.
This week's recipe is much closer to the one in the cookbook. I think I'm still dumping this book, though.
Risotto con la Zucca e Piselli
5 to 6 cups chicken or vegetable broth
4 T butter
1 small onion, minced
2 pounds butternut squash, halved
1.5 heads garlic, peeled
2 cups arborio rice
several threads saffron to taste
1/2 cup white wine
1 cup peas (I used frozen peas, thawed)
1/3 cup Parmesan cheese
Roast the squash, onion, and garlic at 400 degrees for 1 to 1.5 hours, until tender. Scoop out the squash meat and mash all together. Heat the broth to boiling and keep at a simmer.
Melt 3 T butter in a large skillet; add saffron and rice. Stir and cook for a couple of minutes. Add wine and stir until reduced. Add in roasted moosh and stir, then hot broth in 1/2 cup at a time, stirring until absorbed. The liquid should barely cover the rice each time. Continue doing this for 15-20 minutes, until the rice is creamy. Add peas and stir for 1 minute, then add the remaining 1 T butter and the Parmesan. (Add more broth if needed.) Stir until the cheese melts and serve hot.
Comments: this was good, especially on a chilly, wet evening. The saffron combined nicely with the squash to make a very orangey dish. I'd eat it again (high praise for squash) but I wouldn't exactly seek it out. The other squash risotto I've made calls for topping with crumbled bacon - I'm not vegetarian, so I might do that to this one as the salty/crunch contrasts well with the sweet moosh of the rice. Roasting the squash, onion, and garlic gave this a sweet, mellow flavor that we all liked.
However, when I actually made the recipe, I changed a few things:
It's not tomato season, so I used homemade red sauce that I froze last summer.
I don't like anchovies, so I substituted chopped proscuitto.
The wife doesn't care much for parsley, so I omitted it.
That basically left the pasta, the capers, and the Parmesan from the original. Oh, wait! I used vermicelli rather than spaghetti.
...
That's more my normal method of cooking - use a recipe as a jumping-off point.
This week's recipe is much closer to the one in the cookbook. I think I'm still dumping this book, though.
Risotto con la Zucca e Piselli
5 to 6 cups chicken or vegetable broth
4 T butter
1 small onion, minced
2 pounds butternut squash, halved
1.5 heads garlic, peeled
2 cups arborio rice
several threads saffron to taste
1/2 cup white wine
1 cup peas (I used frozen peas, thawed)
1/3 cup Parmesan cheese
Roast the squash, onion, and garlic at 400 degrees for 1 to 1.5 hours, until tender. Scoop out the squash meat and mash all together. Heat the broth to boiling and keep at a simmer.
Melt 3 T butter in a large skillet; add saffron and rice. Stir and cook for a couple of minutes. Add wine and stir until reduced. Add in roasted moosh and stir, then hot broth in 1/2 cup at a time, stirring until absorbed. The liquid should barely cover the rice each time. Continue doing this for 15-20 minutes, until the rice is creamy. Add peas and stir for 1 minute, then add the remaining 1 T butter and the Parmesan. (Add more broth if needed.) Stir until the cheese melts and serve hot.
Comments: this was good, especially on a chilly, wet evening. The saffron combined nicely with the squash to make a very orangey dish. I'd eat it again (high praise for squash) but I wouldn't exactly seek it out. The other squash risotto I've made calls for topping with crumbled bacon - I'm not vegetarian, so I might do that to this one as the salty/crunch contrasts well with the sweet moosh of the rice. Roasting the squash, onion, and garlic gave this a sweet, mellow flavor that we all liked.
