You, too, can cook Risotto without burning the house down!

Today was a typical Monday here in Cleveland. It was grey, cold, and started to snow which was quite pretty as it fell in fat flakes. Anyhow, I was feeling bold, daring, and more than anything I was feeling like comfort food. Now, I know there are people out there who hate Rachael Ray. Admittedly, she isn't my favorite. But gosh darn it if she wasn't making Butternut Squash Risotto on a recent episode and it got me thinking!

I've always been intimidated by Risotto. All that stirring and waiting and whatnot. But it was warm, creamy, and delicately seasoned (if I do say so myself). Mostly, though, it was E.A.S.Y. And something you my friend can totally do. I promise it's worth it.

Winter Squash Risotto

Ingredients:
1 box of frozen Winter Squash, defrosted and drained of excess water
1/2 a medium white/yellow onion, chopped finely
2 T butter
1-1/2 C Arborio Rice
1/2 C White Wine (we used Mirassou Savignon Blanc--a new favorite)
6 C (roughly measured) Chicken Stock/Broth, heated in a pot on the stove
1/2 C Parmesan Cheese
1/2 T Chopped fresh Sage

1. Set the Chicken Stock/Broth to heat in a pot on the stove.  While that's heating, chop half the onion finely.
2. In a separate pot, melt the butter.  Add onions and a pinch of salt and sweat onions until translucent.
3. When onions are translucent, add the 1-1/2 C rice to the butter and onion mixture. Mix to coat the rice and "toast" for a minute or so on medium heat.
4. Add the wine and stir.  Let the wine absorb into the grains of rice, which are pearly and shiny in the buttery goodness.
5. Begin to ladle in the chicken stock/broth a couple of ladle fulls at a time, stirring inbetween and letting it full absorb before adding more liquid.
6. When the rice is tender, let the last of the liquid absorb. Add the thawed winter squash and stir in to warm the mixture. 
7. Add cheese and sage, mix.
8. Serve in low shallow bowls and enjoy!

I'm telling you, you will NOT be disappointed.  And it took me less than 1/2 an hour to make it. Sure, there was stirring involved, but if you were cooking a more involved meal (and why would you?) you'd be stuck in the kitchen anyhow chopping, and slicing, grating, etc.  All you have to do is stir, my friend.  Stir!

The curse of the defined palette (or Ignorance is Bliss)

Damn you good quality food!

I never thought it would come to this, but it seems that my palette has changed. For the better? You tell me.

I went through most of my years on this planet with a very limited culinary view. Orange juice comes from a can. You can add anything to ground beef, throw it on a bun, and it will be delicious. Seasoning? What seasoning? And what the hell is a Yorkshire pudding anyway? I didn't know, I didn't care, and I was fine with it. But now everything is different and it took a quick dinner fix a few weeks ago to remind me of that fact.

My little brothers are sophomores at John Carroll and since it's only half a mile away from our house, we like to have them over from time to time. This time they wanted to bring over their PS3 and play some video games with me (an activity I will never turn down), so I decided to have them over for dinner as well. Not only would I make dinner, but it would be a dinner that we all grew up with and absolutely loved...the famous Souper Burger. It is a simple recipe: brown some ground beef with onion, add a can of cream of mushroom soup, squirt in a little yellow mustard, throw it all on a bun and you are good to go.

Jeff, Jon, and I were all ridiculously excited since we hadn't eaten Souper Burger for years, but Kelly was much more suspicious. As it turns out, Kelly was right. It looked and tasted exactly like my mom's Souper Burger so why did I have such a problem with it? Probably because the taste was nothing to write home about and the texture was like I mixed a pound of ground beef with a bowl full of snot.

This actually made me really sad. It was one of those moments where you realize that sometimes the simple things just don't make you as happy as they used to; another reminder that you are an adult.

But that still didn't stop me from eating two servings.

A Very Halfway Gourmet Thanksgiving

Is there any food holiday better than Thanksgiving? I think not. In fact, I am certain that Thanksgiving was created for the sole purpose of the leftovers that it provides. There is just something about putting turkey and stuffing in between two pieces of bread that makes me happy.

But I am getting ahead of myself here. Before you have leftovers you have to have the meal...and what a meal it was. Now, I must preface this my saying that this Thanksgiving was different than any either Kelly or myself has ever had. Kim, Todd, and Hannah were supposed to drive in from PA to share in the festivities (much like they did last year), but we found out on Tuesday that Hannah had come home sick from school with a fever and a stomach ache that turned into something much worse over the course of the next three days (poor girl). Needless to say, they were unable to make the trip so it was just me and Kel for Thanksgiving. The issue is that we bought enough food to feed all of us not only for Thanksgiving, but also for Friday brunch when my folks and little brothers were coming over. So, we had LOTS and LOTS of food for just the two of us.

Despite her heartache over not seeing her sister, Kelly put her heart and soul into this meal. Seriously, it was astounding. The turkey was the most moist I have ever had (with a nice, crispy skin to boot), the asparagus were cooked to perfection and the mustard and caper sauce that covered them was bright and lovely, the cranberry and apple compote was the perfect combination of sweet and tart.

And then there was the stuffing. Oh the stuffing! The cornbread and Italian sausage stuffing (that I am still smiling about) was, in my opinion, the star of the show. This should surprise none of my family though as I am a notorious stuffing eater, but this was seriously some of the best stuffing I have ever tasted. The only miss on the day was the crockpot sweet potatoes that I was in charge of. Those will never be mentioned again.

I was planning on also telling you about the Black Friday Brunch that Kelly put together, but I've already written way too much. Another post for another day perhaps. Plus, after writing all of this I am STARVING.

Off to the fridge!