Music: Little Miss Queen of Darkness – The Kinks
Here we go! Back to Ina…and the fall. Love me some butternut squash! This was a flavor bomb in my mouth. To be honest, it might have been a little rich and, next time, I would take out half the butter. I’d also remove the bacon after it was cooked and add it back in at the end.
What you’ll need:
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
3 ounces bacon, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
4 sprigs of fresh sage
1 cup freshly grated Parmesan cheese
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender.
- Heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pan, melt the butter and saute the bacon and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
- Add the rice and stir to coat the grains with butter.
- Add the wine and cook for 2 minutes.
- Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
- Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock.
- Continue until the rice is cooked through about 30 minutes total.
- Add sage and cook for 2 minutes.
- Off the heat, add the roasted squash cubes and Parmesan cheese.
- Mix well and serve.
Music: Big Wave – Jenny and Johnny
You know what I did this week? I catered my first movie! It was lots of work in our tiny kitchen and I felt like a train conductor on the cooking line (that was terrible) but I think I liked it! I didn’t take lots of pictures because, as I mentioned, I was on a tight schedule. It was pretty satisfying knowing that 10 people somewhere in Queens were eating Plated food…and hopefully enjoying it. Did I mention they were all vegetarians? Have you seen my posting on Duck Confit where we actually cook meat in duck fat? Needless to say, vegetarian cooking is a challenge. I made a lot of standards but a few new things…here was one:
1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
2 pounds mushrooms, sliced (I used a combo of portabello, button and shitake)
1 tablespoon all-purpose flour
1/2 cup brandy
2 tsp. of thyme
1 cup nonfat sour cream
1/4 teaspoon ground nutmeg
12 ounces egg noodles
- Melt butter in heavy large Dutch oven over medium-high-heat.
- Add onion and shallot and sauté for 10 minutes until soft.
- Add garlic and sauté 30 seconds.
- Wash the mushrooms with water. I know you aren’t really supposed to do this but the liquid that cooks off will help with this recipe.
- Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes.
These pictures are terrible...
- Reduce heat to medium. Add flour and stir 1 minute.
- Add brandy and cook until mixture thickens, stirring frequently, about 5 minutes. You’ll smell when the alcohol cooks off.
- Add thyme
- Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add egg noodles to pot; toss to blend well and serve.
I mean, wow.
If you want to know more about the movie, visit Lambsgrove Productions and see their upcoming projects page. There you can find a link for their trailer on Kickstarter.
Also, I know we’ve been posting slowly lately but as the holiday season nears I know we’ll be entertaining more and more so look out for new recipes soon!
Music: In Spite of Me – Morphine
Hello there, friends. We’ve returned from our Spring hiatus. It was a well needed break to plan some good meals for the coming season. And guess what?!! We’ve got our new Spring Sunday Dinner menu up right now…so check it out and RSVP….spaces are filling up!
I was so tempted by the cover of Bon Appetite this month that I bought it while walking past a magazine stand and then remembered, we have a subscription. Have you seen it? There is something just so alluring about pasta with vegetables. It’s likely the time of year…but throw on some bacon and you really can’t loose.
My dear friend Emily is visiting and I wanted to make her something special for her visit. But it was sort of last minute so I threw together this risotto that Cia had made for me not too long ago. It’s an easy risotto but you must focus.
Filed under Pasta, Recipes
Music: The Shepherd’s Dog – Iron and Wine
First things first…yes, we’ve been negligent. We haven’t posted our new schedule for the spring yet and spring is here. I promise, we’re working on it. And it’ll be totally worth it.
So, my friend Cia made this for me not too long ago and I really wanted to replicate it. It was so easy and delicious and I love fresh ricotta on my pasta (and nothing else). This is a Lydia Bastianich recipe from her show Lydia’s Italy. I didn’t actually see this episode, nor did I have the recipe in front of me…I just sort of mimicked what Cia did (I think, maybe she’ll chime in and tell us otherwise). I always thought Pesto had to be the basil dish we all know and love. But that’s not true. Pesto is any sauce pounded with a mortar and pestle. I didn’t do that either so I guess this isn’t technically a pesto. I guess you can say pesto is a raw sauce. That’s fair.
Music: Beautiful Beat – Nada Surf
To celebrate Peter and BJ, we had a crowd over for some hearty ragu bolognese! Since the weather has changed again, it was a perfect chilly night feast. I wasn’t sure if there was a difference between ragu and bolognese so I did some research. Ragu just means meat sauce but the bolognese refers to where it originates (in Bologna, Italy) but usually includes some tomatoes. This is a Mario Batelli recipe that my friend Cia sent me. She has her own additions, which I’ve added here. I’ve also changed this around a bit too based on what I had in my refrigerator…we were ill prepared for a big meal this week! We served it with fresh homemade pasta. Yes, please!
Music: The Middle East – Blood
We here at Brooklyn Plated are real fans of the simple dinner (I mean, who isn’t). This is an easy week night dinner (for those of you that actually eat pasta) and very tasty. I think the first time we had this was at our old neighborhood standby, Gennaro, on the Upper West Side many moons ago. I can’t remember where we got the actual recipe from, James has been making this for years but, as you can see, it’s very simple.