Risotto with Squash and Leeks

Risotto with Squash and Leeks
Bon Appétit | December 1999

1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (4–5 cups)
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chickenbroth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Garlic Scape and Almond Pesto

Garlic Scape and Almond Pesto
www.doriegreenspan.com

Makes about 1 cup

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.

If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.

Polenta With Parmesan & Butter

Polenta With Parmesan & Butter
cooksillustrated.com

6 cups water
Table salt
1 1/2 cups stone-ground cornmeal
3 tablespoons unsalted butter, cut into large chunks, plus more for final serving
3/4 cup grated Parmesan cheese, plus more for final serving
Ground black pepper

Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.

Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the butter, Parmesan, salt, and pepper to taste. Divide the polenta among individual bowls and top each with a small pat of butter. Sprinkle generously with more grated Parmesan to taste and serve immediately.

Hogs Back Potatoes Gratin

Hogs Back Potatoes Gratin

3 tablespoons butter
2 garlic cloves, chopped
3 med shallots
1/2 teaspoon ground nutmeg
1 1/2 cups heavy cream
1 sprig fresh thyme
2 pounds Hogs back potatoes, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a saucepan, heat up the butter and lightly sauté the garlic and shallots. Add the cream with the thyme and nutmeg, simmer and remove from heat. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Pesto

Pesto

from Jamie’s Dinners by Jamie Oliver
1/2 clove of garlic, chopped sea salt and freshly ground black pepper
3 good handfulls of fresh basil, leaves picked and chopped
a handfull of pinenuts, very lightly toasted
a good handful of freshly grated parmesan
extra virgin olive oil

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food procesor. Add a bit more garlic if you like. Add the pinenuts to the mixture and pound again. Turn out into a bowl and add half the parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency. Season to taste, then add most of the remaining cheese. Keep adding more oil and cheese until you are happy.

Lettuce, Red Pepper and Fennel Salad

Lettuce, Red Pepper and Fennel Salad

1/4 cup balsamic vinegar or
3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 cup olive oil
8 cups bite-size pieces lettuce
1 small fennel bulb, trimmed, sliced
1 small red bell pepper, sliced
1/4 cup grated Parmesan cheese

Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

Linguine with Spicy Leek and Tomato Sauce

Linguine with Spicy Leek and Tomato Sauce

1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon fennel seeds
2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
1 1/4 pounds tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cup- fuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.

Potato Gratin with Sweet Peppers and Tomatoes

Potato Gratin with Sweet Peppers and Tomatoes

2 large cloves garlic, peeled and smashed
2 1/2 tablespoons olive oil
1 medium onion, sliced thin
2 pounds all-purpose potatoes, peeled and sliced 1/8-inch thick or less
Table salt and ground black pepper
Pinch cayenne pepper (optional)
1 1/2 cups water
1/2 cup dry vermouth
3 tablespoons minced fresh basil leaf
1 red bell pepper, cored, seeded, and sliced thin
3 medium tomatoes, sliced thin
1/4 cup grated Parmesan cheese

Adjust oven rack to center position and heat oven to 375 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with 1/2 tablespoon olive oil.

Heat remaining oil in medium saucepan and sauté on- ion and reserved garlic until soft and lightly browned, about 5 minutes. Add potatoes, water, vermouth, 1 1/4 teaspoon salt, 1/8 teaspoon pepper, basil, and cayenne (if desired).

Pour half of potato mixture into prepared dish; top with bell pepper. Add remaining potato mixture and cover with tomatoes. Season with additional salt and pepper to taste. Shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid.
Bake, basting once or twice, for 45 minutes. Sprinkle with Parmesan cheese, and continue baking until top is golden brown, about 40 minutes more. Let rest 5 minutes and serve.

Basil or Cilantro Pesto

Basil or Cilantro Pesto

1/4 cup pine nuts, toasted (or substitute almonds or walnuts)
3 medium cloves garlic , threaded on a skewer
2 cups packed basil or cilantro leaves, rinsed thoroughly
7 tablespoons extra-virgin olive oil
Pinch table salt
1/4 cup finely grated Parmesan cheese

Toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.Place all ingredients except cheese(s) in bowl of food processor fitted with steel blade; process until smooth, stopping as necessary to scrape down bowl with flexible spatula. Transfer mixture to small bowl, stir in cheese(s), adjust salt, and serve over 1 pound of cooked and drained pasta.

Rainbow Chard Risotto

Rainbow Chard Risotto

5 cups canned low-salt chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
4 cups (packed) coarsely chopped rainbow chard leaves (about 1 bunch)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls
if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing ad- ditional Parmesan separately.

Garlic Scape Pesto

Garlic Scape Pesto

8-10 scapes, flower bud removed and chopped
2 or 3 Tablespoons olive oil
1/2 cup toasted pine nuts
1/2 cup grated Parmesan

Purée ingredients in food processor, salt and pepper to taste. Toss with pasta or serve on crackers.

Penne With Swiss Chard And Garlic

Penne With Swiss Chard And Garlic

1 bunch Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan

Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.

While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.