Where does the time go?

Wow!  November just flew by and here is the LAST Pumpkin recipe... for a while.  Speaking of time flying by... let's make some Risotto!

Risotto = Time! Right?!  Well, yes, but not nearly as much time as you may be thinking!  If you are familiar with making risotto, then you know that it does require a lot of stirring and constant watching.  What if I told you, that you could actually make your risotto, start to finish, in about 20 minutes!  Let me pass on a few tips and encourage you to give them a try!

1.  Prepare as much as possible ahead of time... in this recipe, you can roast your pumpkin/squash;  toast the pumpkin seeds;  and fry the sage leaves.  You could actually even sauté the onions, garlic and bacon ahead of time, then warm them up when you are read to start your risotto!

2.  KEEP the Chicken Stock HOT!  Have it in a pot, on a low simmer, on a burner right next to the burner you cooking your risotto on.  That will prevent the temperature of your risotto from dropping and have to build back up every time you add stock to the rice.

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Pumpkin, Spinach and Bacon Risotto

with Fried Sage and Pumpkin Seeds

(Chef Kalen Quin)

1 3 - 5 lb Pumpkin (or medium Butternut Squash) ~ Peeled, seeded and cubed

3 Tbsp Caramelized Garlic EVOO

Sel Gris (Celtic Gray Sea Salt)

Fresh Ground Pepper

Pumpkin Seeds ~ washed and dried

2 Tbsp Caramelized Garlic EVOO

1/2 C Finely Diced Onion

2 Garlic Cloves ~ Crushed

4 Slices Bacon ~ Cut into "Lardons" (Sliced into approx. 1/4" - 1/2" strips)

2 Cups Arborio Rice

1 12oz Beer (The original recipe called for 1 Cup Dry Wine)

6-8oz Chicken Stock ~ Kept hot in a pot on the stove

Sel Gris (Celtic Gray Sea Salt)

Fresh Ground Pepper

4 Handfuls Baby Spinach or Chopped Spinach

Fried Sage Leaves (instructions below)

1. Preheat oven to 400 Degrees

2. Toss the pumpkin with 3 Tbsp Caramelized Garlic EVOO, Sel Gris, and Pepper.  Place on parchment lined baking sheet and roast until soft.

3. Remove from oven and reduce heat to 325 Degrees.

4.  Toss pumpkin seeds with in your choice of oil, salt and pepper.  (I used Roasted Walnut Oil, Vanilla Bean Sea Salt and White Montouk Pepper.)

5.  Place them on parchment lined baking sheet and toast until browned and crunchy.  Then set aside to use as garnish.

6.  Heat a large skillet with the 2 Tbsp Caramelized Garlic EVOO and sauté onions until translucent.  Add the garlic and bacon and sauté until the bacon is crispy on the edges.

7.  Add the rice and stir until well toasted.

8.  Add the beer (or wine) and stir until absorbed

9.  Begin adding Chicken Stock, one ladleful at a time until each ladleful is absorbed into the rice.  Stir VERY frequently and do not let the pan get dry.

10.  Season with Sel Gris and Pepper as you are stirring in the liquid

11.  When rice is almost tender, add the pumpkin (you can leave it in chunks or mash it depending on your preference).

12.  Add the spinach at the very end and stir it in to wilt it.

13.  Garnish with Fried Sage and Toasted Pumpkin Seeds.

Fried Sage

Fill a sauce pan half full with Grapeseed Oil and heat.  Drop Sage leaves into oil for just a few seconds.  They will crisp up quickly!  Drain on a paper towel and sprinkle with Fleur de Sel.  SO good!

Take a little bit of time... Make RISOTTO!


I hope you have enjoyed "Pumpkin Month"!  I would love to hear some of the recipes you have tried or how you have been creative with cooking your pumpkins!

Put it in a Pumpkin Shell!

It's almost crunch time!  Thanksgiving is only a few days away!  Whether you are hosting or going as a guest, here is a quick, yet delicious appetizer to serve or take with you!  I served it this past weekend when the family was over and even our young granddaughters loved it!  It is elegant enough for an all adult gathering and still "yummy" enough for the kids!

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Pumpkin and Pecan Dip
(Chef Brie)

2 Cups Pumpkin Puree* (or 15oz can)

8oz Cream Cheese

1/3 Cup Brown Sugar

3 Tbsp Sugar and Spice Dipper

Candied Pecans (Packaged or Homemade Recipe Below)

1. Whip together the Pumpkin, Cream Cheese, Brown Sugar and Sugar and Spice Dipper
2. Put into serving bowl or a small, hollowed out pumpkin.

3. Top with Candied Pecans

4. Serve with Sliced Apples, Sliced Pears and/or crisp cookies.


I served it with "Rustic Bakery" Crostini from Olivelle.  They come in several varieties, but I chose to serve the Cranberry with pecans and rosemary.  They are a sweet/savory crisp that compliments the Pumpkin Dip well!


* How to Make Pumpkin Puree:  http://www.adrizzleofoilapinchofsalt.com/2011/10/pie-in-face.html




Candied Pecans

(Chef Mason Zeglen)

1 Cup Pecans

2 Tbsp Pure Maple Syrup (Just enough to coat the pecans)
2 tsp Sugar and Spice Dipper

Optional:  1/4 tsp Chili Pepper (to taste)

Optional: 1/4 tsp Vanilla Bean Sea Salt (to taste)
1. Toss all ingredients together in a small sauté pan, over medium heat, until they start to stick together.

2. Cool and Enjoy

Candied Pecans can be kept in an air-tight container for several weeks, so double the recipe and keep some on hand!


Put the dip in a Pumpkin Shell and Keep this recipe well within reach through out the Thanksgiving, Christmas and New Year's Holidays!

It's Roasting!

Roasting is one of the easiest and healthiest ways to prepare veggies.  Peel (if necessary), chop, season, toss with oil and roast!  You can throw together most any combination of vegetables including root veggies, squash/pumpkin, onions and other "bulb" veggies, beans and asparagus, tomatoes, etc.  Be creative... clean out your refrigerator and pantry... use whatever is in season!


This is one that I threw together a few nights ago.

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Roasted Pumpkin and Root Vegetables
(Chef Mason Zeglen)

1 Whole Sugar Pumpkin

2 Fresh Beets

1 Carrot

1 Onion

1 Fennel Bulb

3 Tbsp Roasted Walnut Oil

1 T NoMu Indian Rub

1 tsp Fleur de Sel

1. Heat oven to 375 Degrees

2. Peel Beets and Carrot (Optional... I rarely peel carrots, just clean them well)

3. Peel and Seed Pumpkin

4. Large Dice all vegetables (refer to "Don't Cry Over Onions" blog post from 10/9/11 before cutting the Onion)

5. Toss all ingredients in a large bowl

6. Place on a parchment lined backing sheet

7. Roast for 45 - 60 Minutes until all vegetables are tender.

Enjoy!


This version is a bit spicy from the NoMu Indian Rub.  If you like a savory flavor, but prefer it without the "kick", I would recommend using the NoMu Lamb Rub. Don't be mislead by the name... it has similar spices without the heat.  A third option would be "Olivelle's Sugar and Spice Rub" and Vanilla Bean Infused Sea Salt in place of the Fleur de Sel.  Once again, don't be mislead by the name.  It is sweet, but you will be using a minimal amount... enough to add flavor and just a hint of sweetness.


Stay tuned for more ways to "carve" your pumpkins!

Flan Fan

Although I like a good flan, it has never been my favorite dessert.  But wait!  Who said that flans have to be desserts?  This pumpkin flan is an easy side dish with just a hint of sweetness.  I do believe that this will become a favorite in our house!

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Pumpkin Flan
(Chef Claudia Galofre-Krevat)

3 Cups Pumpkin Puree (home-made or canned)

1 Large Egg

3 Large Egg Whites

1 Cup Half and Half or Evaporated Milk

1/2 tsp Vanilla Bean Sea Salt

1 1/2 tsp Sugar and Spice Dipper

4-6 Tbsp Avocado Oil

Garnish:

1/2 Cup Mexican Crema or Creme Fraiche

2 Tbsp Sugar and Spice Dipper

Pine Nuts (or Roasted, shelled pumpkin seeds or chopped pecans)

1. Preheat oven to 325 Degrees

2. Lightly coat 8 4oz ramekins with the Avocado Oil

3. Place pumpkin, eggs, milk, Vanilla Bean Sea Salt, and Sugar and Spice Dipper in blender and process until all ingredients are incorporated.

4. Pour into ramekins (the flan will rise minimally, so you will be able to fill them almost full)

5. Place ramekins in a Pyrex type baking dish and add water to the dish (around the ramekins) until the water is about 1" deep.

6. Bake for 25 -45 minutes until firm to the touch or when a knife, inserted into a flan comes out fairly clean.

7. Remove from oven, but keep in the water until ready to serve.
8. Serve in the cups or gently run a knife around the edge of the ramekin and turn out onto a plate.
9. Mix Crema and Sugar and Spice Dipper
10. Top each flan with a dollop of Crema and sprinkle with Pine Nuts.

Make your own pumpkin puree for your Flan... refer to my blog post "Pie in the Face" from October 31, 2011!
http://www.adrizzleofoilapinchofsalt.com/2011/10/pie-in-face.html

This would be a wonderful addition to your Thanksgiving dinner table or just a nice touch or elegance to a dinner for two!

I hope that I have made a few Flan Fans!

Is It Soup Yet?

The weather man says that winter will be here this weekend and I know that some of you have already had your first snows of the season.  Here is a hearty stew that will not only warm you up, but will use some of your left over pumpkins and the wild game that will filling up your freezers.

The original recipe calls for Beef and Butternut Squash, but I recently made this with Elk Steak and it was delicious!  I have also made it with Pumpkin, instead of squash, with great results!  This is a very thick stew that thickens even more when you serve it as leftovers.  You can add more broth to it as you like.  As leftovers, we had it over pasta one night and over mashed potatoes one night.

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )


Beef, Barley and Butternut Squash Stew
(Chef Elizabeth "Biz" Zimney)

1 3/4 pound beef chuck (elk, deer, antelope, etc) cut into 1"cubes
Sel Gris Sea Salt and Fresh Ground  Black Pepper to taste ~ (I used Merlot Sea Salt)*
6 Tbsp Flour
1 Tbsp Butter
4-6 Tbsp Avocado Oil
2 Large Leeks, halved and thinly sliced ~ (I used 1 yellow onion, diced)*
2 Medium Carrots, diced
2 Medium Celery Stalks, Chopped ~ (I used 2 small white turnips and 1 small zucchini, diced)*
1 C Sauvignon Blanc ~ (I used 1 Beer)*
2/3 C Barley
6 Cups Chicken Broth ~ (I used beef broth)*
1 T NoMu Roast Rub or NoMuAfrican Rub ~ (I used NoMuAll-For-One Rub)*
1 tsp ground nutmeg
1 sm butternut squash (winter squash or Pumpkin) peeled, seeded and cut into 1/2 " cubes
1/4 C Flat Leaf Parsley
1/4 C Half and Half

1. Heat 1/2 oil in dutch oven
2. Toss meat cubes with 1 tsp. of Salt, Pepper and 4 Tbsp Flour
3. Brown meat on all sides.  Remove from pan and set aside.
4. Heat remaining oil.  Saute leeks, celery and any root vegetables with a pinch of salt until tender.
5. Heat oven to 350 Degrees
6. Add wine (or beer) and barley, scrapping up "fond"** and simmer until liquid has evaporated.
7. Stir in remaining flour and cook for 1 minute.
8. Stir in 2 Cups of broth until liquid is smooth, then add remaining broth, rub and nutmeg.
9. Bring to a boil, then remove from heat and cover pot snugly (using foil if necessary).
10. Braise in oven until beef is tender (about 1 hour).
11. Stir in squash, re-cover and continue braising until squash is tender (about 1/2 hour).
12. Stir in parsley and Half and Half.
Season to taste with Salt and Pepper


*Use what you have!  As you can see, I made numerous substitutions, not because I was trying to be creative, but because that is what I had on hand!  If you do not have everything on a recipe, look through your cupboards and refrigerator. You will be surprised what you can come up with and still have a wonderful meal!


** "Fond" is the cooked on bits of food that sticks to the bottom of your pan.  Scrape it up when adding the liquid as it hold a lot of flavor that will enhance your stew!

Stay warm and Enjoy... It's SOUP!