The temps got up to the mid seventies in Indy today, but Farm Fresh delivered this squash right before my trip to London last week… and one week is exactly what it needed.  I am so glad I didn’ t cut into it before I left. I had been thinking about making this risotto for sometime, ever since I had it at a restaurant in Chicago last year.  I guess it takes me a while sometime to try and recreate recipes from the road.

Ingredients:
1 medium sized squash
2 TB extra virgin olive oil
1 TB kosher salt
1 TB unsalted butter
1 cup of arborio rice
1 cup chardonnay
40 oz chicken broth
2 TB parmigiano reggiano
1 TB white truffle oil

Method:
1. Preheat oven to 375. Meanwhile peel and cut the squash into one inch cubes.
2. Place the squash on a small baking sheet, drizzle with olive oil and kosher salt. Toss till it’s well covered and roast, uncovered for 45 minutes or till fork tender. Remove from the oven and set aside to cool off.
3. While the squash cools off, place 4 cups of the chicken broth in a medium sauce pot and bring to a simmer.
4. Puree the squash in the food processor with the remainder cup of water, set aside.
5. In a large skillet, melt the butter and add the arborio rice. Cook the rice in the butter until it starts to toast. Add the chardonnay and reduce the cooking temperature to a low-medium setting. Add the squash mixture and combine well with the rice.
6. Continue to add the broth, 1/2 cup at a time. Only add more when the previous addition has been absorbed by the rice while constantly stirring.
7. After approximately 45 minutes the rice would have absorbed all of the liquid and be cooked to “al dente”.
8. Remove from the heat, add the cheese, truffle oil, and serve immediately.

Advertisements

Tasso ham, wild jumbo shrimp and leftover rotiserie chicken = Gumbo!

Gumbo!

Gumbo!

Gumbo

Gumbo

Lamb, Lentil & Sweet Potato Stew

Lamb, Lentil & Sweet Potato Stew

Lamb, Lentil & Sweet Potato Stew
Ingredients:
2 TB extra virgin olive oil
1 1/2 lbs cubed lamb
2 TB all purpose flour
1/2 cup chopped onions
1 TB chopped garlic
1/2 cup chopped green pepper
48 oz beef broth
1 1/2 cups sweet potatoes, cut into 1″ cubes
1 lb lentils, dry
1 – 28 oz can fire roasted tomatoes
2 TB tomato paste
1 bay leaf
Salt and pepper to taste

Preparation:

1. Season lamb with salt and pepper, toss with all purpose flour, shaking off the excess. Set aside.

2. In a dutch oven, heat olive oil. Brown lamb on all sides, cooking in batches to avoid overcrowding the pot. Take lamb out and set aside, loosely covered with aluminum foil.

3. To the dutch oven, add onions and garlic. Cook for approximately 5 minutes till soft and fragrant, add green peppers and cook for an additional 2 minutes.

4. Add beef broth and bring to a boil. Once it comes to a boil, add lentils, bay leaf, tomatoes and tomato paste. Cook on slow heat for 25 minutes.

5. Add sweet potatoes and cook for an additional 30 minutes.

6. Add lamb back into the stew and cook for 25 more minutes.