Pumpkin And Sage Risotto With White Truffle

Pumpkin And Sage Risotto With White Truffle Oil

This creamy and comforting dish combines the rich flavors of pumpkin and sage with the luxurious aroma of white truffle oil, making it a perfect autumn meal.
Ingredients:
1 cup Arborio rice
1/2 cup canned pumpkin puree
4 cups vegetable broth, kept warm
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons white truffle olive oil
2 tablespoons Butter olive oil, or mushroom sage olive oil
2 tablespoons fresh sage leaves, chopped
Salt and black pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Toasted pumpkin seeds for garnish (optional)
Directions:
In a large saucepan, heat the White Truffle Olive Oil and Butter Olive Oil over medium heat.  Add the chopped onion and cook until it becomes translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.

Add the Arborio rice to the saucepan and stir to coat the rice with the oils, onions, and garlic. Toast the rice for about 2 minutes until it becomes slightly translucent at the edges.

Pour in the white wine and cook until it's mostly absorbed by the rice, stirring constantly.

Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir continuously and allow the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.

About halfway through the cooking process, stir in the canned pumpkin puree and chopped sage leaves. This will infuse the risotto with a lovely pumpkin and sage flavor.

Season the risotto with salt and black pepper to taste.

Once the risotto is cooked to your desired consistency, remove it from heat.

Drizzle White Truffle Olive Oil over the risotto and gently fold it in to incorporate the luxurious truffle aroma.

Serve the Pumpkin and Sage Risotto hot, garnished with grated Parmesan cheese if desired.   Enjoy!

Yellow Squash And Zucchini Au Gratin

Yellow Squash And Zucchini Au Gratin

This is a great recipe when there is such an abundance of zucchini and yellow squash.  Add a protein and salad and the meal is ready!

Ingredients:
1 small zucchini sliced in rounds 1/8 to 1/4 inch thick
1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick
2 tablespoons butter
1/2 onion thinly sliced
2 large cloves garlic minced
1/2 cup heavy cream
1/4 cup grated parmesan
1 cup shredded smoked gouda

Directions:
Preheat oven to 450 degrees

Melt butter in oven proof skillet over medium heat
Add onion and cook until the edges start to brown
Add garlic and cook for additional 1 minute
Add cream and simmer until bubbly and starting to thicken
Slowly stir in parmesan
Add zucchini and squash and cook an additional 4-5 minutes
Sprinkle with smoked gouda
Bake in the oven for 15-20 minutes - until cheese is golden brown
Serve with your favorite protein.

 

Tofu Parmigiana

                                             

Tofu Parmigiana

Instead of chicken or veal, seared slabs of tofu are baked under a blanket of garlicky tomato sauce and two cheeses for a memorable vegetarian parmigiana. If a guest does not eat rennet-based cheeses (most vegetarians are fine with them) use a Parmesan-style cheese made with vegetable rennet. This recipe yields more tomato sauce then you will need, but it freezes well.

TOMATO SAUCE
2 cans (each 798 mL) Italian plum tomatoes
1/4 cup (60 mL) extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 sprigs basil
Salt and freshly ground pepper
Sugar to taste
3 blocks (each 455 g) firm tofu, drained
Salt and freshly ground pepper to taste
3 tbsp (45 mL) canola oil, divided
1/3 cup (80 mL) chopped basil
1/2 lb (225 g) mozzarella, coarsely grated
1/2 cup (125 mL) finely grated Parmesan
Chili flakes for serving

Directions:

Empty tomato cans into a large mixing bowl. Remove and discard any bits of skin and unripe tomato. Gently crush tomatoes with your hands. Set aside.

In a large pot, heat oil over medium heat. Add onions. Cook, stirring, until soft , about 5 minutes. Add garlic. Cook 1 minute. Stir in tomatoes and basil. Raise heat to high. When it starts to bubble, lower heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is thick and delicious, about 30 minutes. Remove and discard basil. Season with salt and pepper. If it’s too tart, add just enough sugar for balance. (Cooled sauce will keep, covered and refrigerated, for up to 1 week.)

Line a baking sheet with a double layer of paper towel. Cut each block of tofu lengthwise into 4 even steaks. Place tofu steaks on baking sheet. Cover with a double layer of paper towel. Place another baking sheet on top and weigh it down with heavy objects for 10 minutes. Remove paper towel and season both sides of tofu with salt and pepper.

In a large nonstick frying pan, heat 2 tbsp (30 mL) oil over medium-high heat. Add half the tofu and cook until golden and crisp, 5 to 6 minutes per side. Drain on paper towel. Add remaining 1 tbsp (15 mL) oil to pan and cook remaining tofu.

Preheat oven to 400°F (200°C).

Spread 1/2 cup (125 mL) tomato sauce in bottom of a 7 x 11-inch (18 x 28-cm) baking dish. Arrange half of tofu in dish. Top with 1/2 cup (125 mL) tomato sauce and sprinkle with half of chopped basil, mozzarella and Parmesan. Make another layer with remaining tofu, 1 cup (250 mL) tomato sauce, remaining basil and cheeses. (Save remaining sauce for another use.)

Bake on middle rack until hot and bubbling, about 25 minutes. Serve with chili flakes.    Serves 6

Basil Walnut Pesto

Basil Walnut Pesto

Ingredients
¼ cup (60 ml) olive oil
¼ cup (25 g) grated Parmesan cheese
2 garlic cloves, peeled
2 cups (80 g) fresh basil leaves, chopped
¼ cup (30 g) walnuts
1 teaspoon lemon juice
½ teaspoon salt, optional

Directions:

Place all ingredients into the Vitamix container in the order listed and secure lid.

Select Low Speed.

Turn machine on and slowly increase to High Speed.

Blend for 45 seconds-1 minute, using the tamper to press ingredients into the blades.

Notes

Recipe yields enough sauce to coat one pound of pasta.

Warm Crab And Artichoke Dip With French Bread

Warm Crab And Artichoke 

Dip With French Bread

Ingredients:
1 pound crab meat
1/2 cup mayonnaise
1 tablespoon lemon juice
8 oz. frozen artichoke hearts
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 cup sliced almonds
1 baguette (8 to 12 0z.)
4 teaspoons olive oil
1 teaspoon each fresh thyme and oregano leaves

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Directions:

Preheat oven to 375. In a medium bowl, combine the mayonnaise, lemon juice, artichoke hearts, crab, Parmesan cheese, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until bubbling, about 15 minutes.

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Score baguette 1 inch deep across loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.