Pumpkin & Goat Cheese Tart with Hazelnut Brittle

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Pumpkin & Chevre Cheesecake with Candied Hazelnuts

Something important happened this week.  I am taking a stand, committing to a position.

Don’t worry, it’s not political.  It’s about pumpkin.

For years I’ve been undecided, straddling the fence between loving and hating pumpkin desserts.  I should like them- I adore squash and like not-too-sweet desserts, but pumpkin has never been my pie of choice, nor have I ever gotten excited about pumpkin bars or the crazy pumpkin drinks coffee shops are hawking this time of year.  I probably would have happily stayed on the hate-side of the fence if it weren’t for my pumpkin-lovin’ bf whose taste buds occasionally influence what I bake.

It has taken me years to get to this place in my life, but this recent concoction makes me proud and confident in taking a stand and saying it.

People, I’m no hater.  I love pumpkin!

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Whole Roasted Branzino with Lemon & Fennel

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Mediterranean Sea Bass

Until recently, I was really intimidated by the prospect of cooking a whole fish.  I thought there was just too much that I needed to know, knowledge that could not be grasped by this land-locked Mid-westerner that is not the daughter of a fisherman.

The turning point came in Italy last summer when Matt and I ordered whole fish  in a restaurant for the first time.  We went up to the display of fresh seafood, picked our victims, and sat down to our primi piatti.  Before I knew it, our empty pasta plates were being cleared and our waiter was table-side, filleting our two little fish.

Wow…those fish went from being nestled in ice to being grilled and sitting on my plate in a very short amount of time.  And they were delicious.  Maybe it’s not so complicated after all.  Maybe I can do this…

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Chicken & Olive Meatballs in Consommé

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I’ve been accused of only posting decadent diet-busting recipes on my site.  Harsh…I know cream cheese streusel coffee cakes, pork-on-pork roasts, and nutella cream filling aren’t for everyday eating.  They’re treats.  Believe me, I’m eating plenty of really boring healthy meals between those posts.

Here’s a recipe that proves I’m not a total glutton and that simple, healthy foods can be blog-worthy.  It is a chicken consommé with baked chicken-olive meatballs and strands of Swiss chard.  Perfect; I’m calling it consommé so it sounds all French and elegant, it’ll be healthy because there’s a bunch of barely wilted chard in it, satisfying enough for dinner because there will be half a dozen meatballs bobbing around in each bowl.

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Red Wine Braised Short Ribs & Cannellini Beans

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For better or worse, I’m not always a very good representation of a twenty-something year old girl.

Example: Instead of going out on the town and cutting loose this past Saturday night, I found myself at home, dressed for comfort, braising beef short ribs and cannellini beans.

Sounds more like an activity for your eighty year old nonna than this vibrant young woman.  And did I mention I sat around drinking tea and flipping through cookbooks while I waited for my dinner?  Oh, well, it’s hip to be square these days, right?

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Squash Risotto with Taleggio & Fried Sage Leaves

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Butternut squash risotto.  Hardly a new idea, I know.  You’ve probably been seeing it on restaurant menus every fall and winter for decades.  You probably already have your own way of making it at home.  Why should you bother reading about this risotto rendition?

I’ll tell you why.  Because tonight you are going to bypass the Gorgonzola Dolce that you’d usually put on top and opt for a super stinky, creamy Taleggio instead.  You’ll grate the squash and let it get as silky and creamy as the rice.  You’ll go ahead and take the extra thirty seconds it takes to fry a couple of sage leaves to add a little contrast, a bit of crunch.  Then you’ll sit back and realize there will always be room in your heart (and tummy) for another bowl of butternut squash risotto.

Just a few ingredients: rice, shallots, sage, cheese.  You’ll also need wine, broth, butter, and oil, but they’re a little camera-shy.

Prepping is super easy.  Just shred the squash, dice the shallot, and you are ready for pan-action.

You probably know the drill- heat some oil and butter, saute your shallot, add some arborio rice, get a little toasty.  A splash of white wine for the pan, a splash for the cook.  In goes the squash, slowly add broth.  Don’t rush it, don’t ignore it too long.  It’ll be worth the trouble, I swear.

Heat a touch of oil and fry your sage leaves until they are crispy and fragrant.  Look at you, fancy pants!  Now you have two garnishes for your dinner: fried sage leaves and an infused sage oil to drizzle over the top.

Put it all together.  Risotto, spoonful (or two) of melty Taleggio, crispy sage leaves, a touch of herb oil.  Yeah, that’s right.  It’s good.  Real good.

Squash Risotto with Taleggio & Fried Sage Leaves
 
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Serves 4 as a main course, 6 as a first course. Leftover risotto can be formed into a cakes or croquettes for a delicious lunch.
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Serves: 4-6
Ingredients
  • 1½ c. Arborio Rice (short grained Italian rice)
  • 1½ c. Butternut Squash, grated (fast in the food processor or use box grater)
  • 2 medium Shallots, minced
  • ½ c. Dry White Wine
  • 4-5 c. Vegetable or Chicken Broth, hot
  • 3 Tbsp. Extra Virgin Olive Oil, divided
  • 1 Tbsp. Butter
  • few sprigs Fresh Sage, divided
  • Taleggio Cheese (as much as you like!)
Instructions
  1. Heat 1 Tbsp.olive oil and 1 Tbsp. butter in wide sauce pan over medium heat.
  2. Add minced shallots, season with salt, and saute until translucent.
  3. Add rice and saute until it takes on a little golden color and makes a "click" sound as you stir it around the pan, about 1 minute.
  4. Add wine and allow rice to absorb.
  5. Reduce heat to medium-low and add 1 c. of the hot broth, grated squash, and a sprig of sage.
  6. Cook over medium-low heat, about 45 minutes, stirring often and adding more broth as the pan becomes dry. Taste and season as necessary with salt and coarse black pepper. The risotto is done when the rice is cooked to a creamy consistency but still has a little firmness in the very center of the grain.
  7. Meanwhile, heat remaining olive oil in small sauce pan and fry sage leaves until crisp and fragrant. Removes leaves and sprinkle with salt, reserve oil.
  8. Divide risotto among warm plates. Top each portion with a spoonful of Taleggio and a couple fried sage leaves. Drizzle with reserved sage oil.