This was an incredibly easy weeknight dinner after a week of long and involved meals. You can also potentially use up holiday leftovers, since I pre-roasted the squash the day before and added the mashed squash right at the end. It still has all the holiday flavors, but it’s great all winter long.
Butternut Squash Risotto
1/2 butternut squash
2 cups arborio rice
zest and juice of 1 orange
3 tablespoons fresh thyme
1/2 cup white wine
2 cups chicken stock, homemade or store-bought, warmed in the microwave or on the stove (you could substitute vegetable stock to make it vegetarian)
4 tablespoons extra virgin olive oil
1 garlic clove, minced
1 shallot, minced
1 cup grated parmesan
Roast the squash in the oven at 350 degrees for 45 minutes on a baking sheet with some of the olive oil brushed over it. It will become soft and you can scoop out the flesh. Mash up the squash well.
Meanwhile, saute the shallot and garlic in the remaining olive oil. Once they have softened, add the rice and allow to toast for a minute until they start to look a little translucent. Add the white wine and allow to cook down. Add the thyme and a little chicken stock. Continue to add stock slowly as it cooks away. It should have enough liquid to just cover, about the consistency of oatmeal.
When the rice is almost al dente, add the orange juice and zest along with the mashed squash. Stir to combine and allow to cook together for the last few minutes. Off the heat, stir in the parmesan and a drizzle of extra virgin olive oil and serve.
Posted in Italian, Pasta, Vegetable, Vegetarian | Tagged butternut, chicken stock, garlic, juice, olive oil, orange, parmesan, rice, risotto, shallot, squash, thyme, white wine, zest | 5 Comments »
These tiny, sweet bay scallops are perfect as a quick bite to start a special meal. I paired them with a small glass of my shrimp bisque in this duo of seafood appetizers, and they were both among my favorites. The scallops have a tangerine juice reduction drizzled over the top, along with some wonderful extra virgin olive oil and some flakes of sea salt to create a rich, sweet and citrusy bite that still tastes of the sea (in a good way).
When you eat raw shellfish, I recommend only getting it from the most reputable source and checking to make sure they don’t smell overly fishy. They should have a firm texture to the touch, as well.
Bay Scallop Crudo with Tangerine
1/2 pound bay scallops, rinsed (this is roughly enough for 4 people, depending on how many you will serve)
1 cup tangerine juice
3 tablespoons high quality extra virgin olive oil
1 teaspoon flaked sea salt
pinch of chili flakes (optional)
Reduce the tangerine juice to about half by simmering in a saucepan. It should become slightly thick and viscous. Once it has cooled, pour over the scallops along with the olive oil. Toss gently to coat and serve with a sprinkle of the flaked sea salt (and chili flakes, if using) over the top. I recommend tasting one to make sure you like the balance, as well.
Posted in Appetizer, Fish, Italian, M&M Favorites, Shellfish | Tagged bay, crudo, olive oil, raw, recipe, scallop, sea salt, tangerine | Leave a Comment »
I created this recipe one night this week when we had only a few minutes to cook dinner but wanted some green veggies to go with some braised chicken. The lovely crispy leaves add texture and the orange zest gives it a light, citrusy aroma. It’s going to become a holiday favorite, and you can make it tonight in 20 minutes.
Crispy Orange-Scented Brussels Sprouts
1 package brussel sprouts, bottoms sliced off and mangy leaves removed
3 tablespoons olive oil
Zest of 1 orange
Slice the brussels sprouts in 1/4 inch slices, so that you have very thin slices and strips of sprouts. Some will fall apart, and that’s fine. Toss with olive oil and salt and pepper. Roast on a baking sheet at 400 degrees for 15 minutes, or until the edges of some of the leaves start to brown. Sprinkle the zest on top and stir through before serving.
Posted in Vegetable, Vegetarian | Tagged brussels sprouts, olive oil, orange, quick, roast, side, vegetable, zest | 8 Comments »