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.
Turkey Brine allrecipes.com
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
(I don’t know anyone who can fit a 5 gallon bucket in their fridge, especially around Thanksgiving, we use a cooler and place it outside if it’s cool, it has to stay 40° or below)
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Tuscan Farro And Bean Soup
1 cup fresh borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
8 cups water
1 large tomato (1/2 lb), coarsely chopped 1
/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro, or spelt
2 1/2 teaspoons salt
1/2 teaspoon black pepper
Shell beans and pick over. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring oc- casionally until beans are tender, about 1/2 hour.
Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then re- duce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.
Butternut Squash Risotto
2 tablespoons olive oil
1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
4 cups low-sodium chicken broth
1 cup water
4 tablespoons unsalted butter
2 small onions , chopped very fine (about 1 1/2 cups)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons) cups
2 Arborio rice
1 1/2 cups dry white wine
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
2 tablespoons minced fresh sage leaves
1/4 teaspoon fresh grated nutmeg
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately.
Sunshine Squash With Sage and Leeks
1 sunshine squash (2.5-3 lbs)
1/2 cup butter (1 stick)
4-8 leaves fresh sage, chopped into ribbons
1 leek, julienned white only
1 teaspoon salt
Preheat oven to 350. Prepare squash by washing, poking 2-4 holes into center with sharp knife. Bake whole squash in oven for 60-90 minutes, until soft. When squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
Melt butter in a large skillet. Add sage leaves and fry until crisp 1-2 minutes. Add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent, add squash to skillet and mix until all butter is incorporated.
Grilled Tomatoes with Goat Cheese and Sage
2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium tomatoes
Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until toma- toes are soft, about 5 minutes. Serve by themselves or on a pile of arugula.
Crisp Winter Squash Gratin
2 1/2-pound chunk of Butternut squash
1 1/2 tablespoons flour
1/2 teaspoon sugar
1 small garlic clove, minced
1/2 teaspoon dried sage
1 teaspoon kosher salt Pepper
2 tablespoon full-flavored olive oil
Turn oven to 325°F. Scrape seeds and fibers from squash. Cut squash into manageable pieces, then peel. Cut into 3/4 inch dice (to make about 6 cups)
Blend flour, sugar, garlic, sage, salt and pepper in small dish. Spread squash in well-oiled shallow baking/serv- ing dish of about 2-quart capacity. Sprinkle over flour mixture, tossing squash to coat evenly. Drizzle with 1 tablespoon oil and toss again. Drip remaining 1 table- spoon oil over the top.
Cover closely with foil; cut a few slits in it. Set in up- poer third of oven. Bake until squash is just tender, about 40 minutes. Remove foil and toss squash gently. Raise heat to 425°F. Bake until crusty and browned (about 30 minutes).
Steamed Cauliflower with Browned Butter, Walnuts and Crispy Sage
1 medium head cauliflower, cut into small florets, no bigger than 1 square inch in size
4 tablespoons butter
1/4 cup walnuts
1 tablespoon thinly sliced fresh sage leaves
Salt and ground black pepper
Fit a large saucepan with a steamer basket. Fill the pan with just enough water to reach just below the bottom of the basket. cover and bring the water to a boil over high heat. Add the florets to the basket, reduce the heat to medium, cover and steam until the cauliflower is tender but fire, about 7 minutes. In the meantime heat the butter in a small, heavy-bottomed skillet over medium heat and cook, swirling frequently, until the butter begins to brown, 3 to 4 minutes. Add the walnuts and cook, stirring constantly, until the nuts become fragrant, about 1 minute longer. Add the sage and cook until the sage becomes crispy, about 30 seconds. Toss the cauliflower gently with the browned butter mixture and salt and pepper to taste. Serve. This browned butter-sage-nut combination is also delicious on top of squash.