Menu for Week of 11/1/09
Monday
Veal stew (Allrecipes)
Red chard sauteed in garlic and olive oil
Tuesday
Veal stew (leftover)
Shredded zucchini and corn stir-fry
Frittata with zucchini, parmesan, and shallots
Wednesday
Veal stew (leftover)
Broccoli alla romana (Contorni, 95)
Thursday
Veal stew (leftover)
Red chard (leftover)
Frittata (leftover)
Saturday
Butternut Squash Risotto (Allrecipes)
This was a slower experimentation week than last week given that the veal stew yielded many nights of leftovers, but what a relief to my schedule!
ReplyDeleteThe veal stew recipe was just okay, though I was very impressed by the tenderness of the veal stew meat, which we procured from Mollie Stone's. The cartilege was so soft that it came across as fat.
The broccoli alla romana is a deceptively simple recipe with a hugely complex taste. It was absolutely delicious! B thought there was soy sauce in it, but it's only olive oil, garlic, white wine, red pepper flakes, and salt. I almost burned it at the 13.5 minute mark (was supposed to simmer for 15 minutes).
Butternut squash risotto - Big gourmet taste from just a few simple ingredients!! I could picture this being served at a classy restaurant. Recipe below makes 3-4 servings.
ReplyDeleteIngredients
* 2 cups cubed butternut squash
* 2 tablespoons olive oil
* 1/2 onion, minced
* 2 cloves garlic, minced
* 1/2 cap of portabello mushroom, diced
* 1 cup Arborio rice
* 1/3 cup dry white wine
* 2 cups chicken stock
* 1/4 cup grated Parmesan cheese
* 1/3 cup scallions, diced
* ground black pepper to taste
Directions
1. Either steam squash cubes over medium-high heat until the squash is tender (10 to 15 minutes) or roast squash halves at 400 degrees for 50 minutes. Mash.
2. Pour olive oil in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the oil, and the onion begins to brown on the edges, about 5 minutes more. At the 3-minute mark, add the minced garlic and mushroom.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Keep adding enough stock to cover rice and continue stirring until it has been absorbed. Rice should cook in 15-20 minutes. About 5 minutes to completion time, add in the scallion. Finish by stirring in the Parmesan cheese, and seasoning to taste with pepper.