Stir the Pot...

Risotto is one of those foods that require demand a long, leisurely approach.  On a cold winter afternoon when the wind is blowing outside and the last thing I want to do is brave the cold, THIS is the kind of food that happily keeps me indoors and in front of the stove.

This is comfort food on every conceivable level. On days when you need a bit of a mental break, I whole-heartedly recommend making risotto... 20 minutes of stirring while you lovingly watch the pot of rice in front transform into something ethereal you can be just what you need.

The whole key to risotto is the slow process allowing the creaminess of the rice to come out and that can only be achieved by not rushing it.  Knowing this going into it makes the constant stirring a welcome change of pace from the frenzied dinner preparation most of us normally experience.

Don't let the thought of the stirring deter you from making this,  it really isn't more than a bit of pouring in stock and stirring for the better part of the cooking.  Some people find it a bit off-putting to be tethered to a stove for a period of time,  but if you have children that are a little older have them do the stirring for you.  Getting your kids involved in the kitchen is the best way for them to learn.

As always, having everything ready to go (or your mis-en-place) will make things go smoother so measure out the ingredients before you start the rice.

Butternut Squash Risotto

• 1 butternut squash, peeled, seeded and diced small (1/4 inch pieces)
• 2 tbsp olive oil
• 6 cups chicken stock, homemade is best but if you buy it get the best quality you can find
• 4 tbsp unsalted butter
• 2 large shallots, minced
• 10 ounces Arborio rice (1 1/2 cups)
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• kosher salt
• freshly ground black pepper
• 1 tbsp fresh sage, finely chopped

1. Before we get started,  a word about the wine...  When you cook with wine, it doesn't need to be expensive, but it does need to be good.  Always cook with something you would drink, the food will reflect it if you do otherwise.
2. Preheat oven to 375 degrees.  Toss the diced butternut squash with the olive oil, 1/2 tsp kosher salt and a few turns of the mill of fresh black pepper.  Lay the butternut squash out on a sheet pan in a single layer and roast in the oven for about 20 - 25 minutes until very tender and slightly caramelized. Set aside.
3. Heat the chicken stock in a saucepan.  Leave it on low heat, it needs to stay warm as you add it to the rice.
4. In a heavy-bottomed pot, melt the butter and saute the shallots on low - medium heat for about 10 minutes until the shallots are translucent. Add the sage and let it perfume the butter.  Add the rice and stir to slick the grains of rice with the butter.
5. Add the wine and cook for 2 -3 minutes, then add 2 ladles of simmering stock to the pot.  Season again with a little salt & pepper.   We're building flavor here, so we need to season as we go...  Give it a good stir, let it simmer and keep stirring until stock is absorbed, about 5 - 10 minutes.
6. When stock has been absorbed, add in 2 more ladles and stir frequently until the stock is absorbed and rice is cooked through, but still al dente.  (about 30 minutes).
7. Remove from heat, add Parmesan cheese and roasted squash.  Stir to combine and serve.

Mangia!

Don't Mess with Perfection

That's a pretty bold statement, I know...   but here's the thing:  the Thanksgiving meal is perfection.  Why do people feel the need to "try out a new recipe" or "change it up"?

I know I sound a bit stodgy but there is only one day out of 365 of them that I'm asking the menu not be "tweaked", "altered" or "updated" with some new technique, ingredient or what have you.

As we are all gearing up for this holiday, the only one that is REALLY food-centric I am standing by my convictions.  Why do people feel the need to change something that is already so good?

It really is perfect...  Turkey, stuffing, mashed potatoes & gravy, candied sweet potatoes, green beans, cranberry sauce (perfect for turkey sandwiches the next day), maybe a few other vegetable sides,  rolls and at least a few different pies that must include pumpkin as one of them.

Can you really ask for anything else?  As a self-proclaimed lover of all things carb, this is squeal-inducing bliss for me.  Carbs with a side of carbs!  (it's one day, indulge yourself)

Thanksgiving is the meal I really love.  It is consistent and comforting,  the smells and tastes are a rush of memories for me from my childhood up to present day.  Think about it,  I'm sure when you think of Thanksgiving it floods your memories with the same emotions.  Food and family are what it's all about.  Eating way too much and then eating just a little more...


My grandmother's stuffing is something I have to have on Thanksgiving and if I don't have it,  it just feels like another day to me.

My grandma wasn't the best cook, that's as nicely as I can put it.  I'm not spilling any deep family secret,  cooking just wasn't her forte, but the one home-run she could hit out of the park every single time was stuffing.  It may not be for everyone, but this is worth every carb-lovin' bite for me.  It is simple, basic bread stuffing with celery, onion and sage.  It isn't anything fancy or "modern" in the least and that is why I love it.  It reminds me of being a kid and the anticipation of all of us sitting down together.  My grandparents, my uncle, my Momma, my brother & me.

Thanksgiving isn't just about the food,  it is about the time spent with family gathered around each other and being thankful for the people you have in your life.  The size of my family has dwindled as I've gotten older, as I'm sure is the case with most of us and the recipes I have from my family are one of the things I treasure most.  They provide a tangible link to family members that I can no longer share a meal with.

So, this Thanksgiving I will be making my Grandma's stuffing and remembering my family with every bite.

Gram's Bread Stuffing

• 1 (large) loaf white bread, torn into small pieces
• 3 eggs
• 1 tbsp ground sage
• 3 stalks celery, diced
• 1 medium onion, diced
• 3 - 4 cups chicken stock
• 1 tbsp. salt
• 1 tsp. pepper
• 2 tbsp. butter

1. Preheat oven to 350 degrees.
2. Combine celery, onion and chicken stock in a sauce pan and bring to a simmer.  Let it cook for 10 minutes or until softened.
3. Put bread, eggs and spices in a large bowl and pour the stock mixture over the bread.  Mix to thoroughly combine.  (it is easiest to do this with your hands, so let it cool if it is too hot for you to handle, also make sure eggs are thoroughly mixed in to avoid bits of scrambled egg)
4. Take a pinch of the stuffing out and fry it to check for seasoning.  Once everything is in the oven, the chance to add more salt, pepper or sage has vanished.  Taste the patty of stuffing and adjust if needed before moving on.
5. Butter the baking dish and put the stuffing mixture in.
6. Bake at 350 for an hour. Depending on the depth of your baking dish, you may need to bake for an additional 15 - 20 minutes. 
7. Baste occasionally with additional stock if necessary to avoid it drying out. 

Happy Thanksgiving!