BUTTERNUT SQUASH RISOTTO

‘Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.’
Albert Einstein

Twenty Three years ago I met my husband. It was not your typical first encounter. We were set up on a blind date, ventured out to an Indian restaurant and I can confirm that it was not love at first sight. We seemed to spend the night skipping around the table not literally but verbally interjected with long agonizing pauses. However, I will save that story for another day. This is about what happened later after we finally started dating and I met his parents.
Suffice to say meeting potential future in-laws is always a stressful prospect but truly I am one lucky lady. My husband’s parents are wonderfully eccentric. On entering their house I was informed that the chandelier in the living room had been replaced with a blank white electrical cover box due to the fact that they play Badminton in there and had broken the chandalier. Not so strange you may think after all haven’t we at one time or another, as kids, played outdoor games inside? However, first of all there was only the two of them and they both in their 60’s but more importantly their formal living room was filled with true antique furniture and exquisite ornaments. Not exactly playground stuff! Yes that is the kind of people my in-laws were to be.

So, we talked for a while and then moved into the dining room for lunch. I soon found out that some 15 years prior they had turned vegetarian. Now, I come from a family of meat eater and when I say meat eaters I MEAN meat eaters. It is not unheard of for my mother to roast 2 types of meat for Sunday lunch. Needless to say I truly felt something was missing from my plate. After all spinach quiche was not my favorite dish of the month and was a little alien to me for especially for Sunday lunch.

Being the kind of person I am I ate lunch with enthusiasm. I didn’t want to offend them on my first meeting and vowed to learn to cook vegetarian. I had grown to like this guy (my husband) and wanted to make this last so I started to cook cook cook. I am not ashamed to say that I was converted in my thinking and now absolutely love to have a meatless meal on my table and of course I also got the man!

One of my all time favorites is this Butternut Squash Risotto. It is so thick, creamy and deliciously gooey that I dare you to serve this up even to your kids and I promise you that everyone will just sing your praises for a long long time!

INGREDIENTS

2lb Butternut Squash (peeled and cubed into 1inch pieces)
4 cups Chicken Stock
4oz Parmesan cheese finely grated
1 Medium Onion (diced)
1 Garlic Clove (crushed and chopped)
16oz Farfalle Pasta
4oz Butter
10oz Arborio Rice
5tbls Olive Oil
Salt and Pepper

METHOD

1. Pre heat the oven to 425F
2. Place the cubed squash on a baking sheet and drizzle over 3tbsp of the oil making sure that each piece is evenly coated (I like to do this with my hands!).
3. Place the baking sheet in the oven to roast the squash for about 25 minutes or until golden brown on the edges and the squash cooked through.
4. While the squash is roasting place the butter and remaining oil in a large saucepan and melt.
5. In a medium saucepan gently heat the stock to a simmer and then leave on the lowest heat setting.
6. When butter and oil have melted and sizzling add the chopped onion and saute for about 3 minutes and then add the garlic. Continue to cook for another 2 minutes.
7. Turn the heat down to a simmer level and add the rice to the onion and garlic making sure you coat it well in the butter and oil.
8. Add enough stock to cover the rice. Stir gently and frequently until the stock has been absorbed.
9. Once stock is absorbed add more stock again to only cover the rice.
10. Continue to add stock until the rice is creamy and cooked thoroughly.
11. Remove squash from the oven and gently stir this into the cooked rice.
12. Stir in the parmesan cheese.
13. Salt and pepper to taste.
14. Transfer to a serving plate and sprinkle extra parmesan cheese on top.
15. Serve with a green salad and or crusty bread

Serves 4
NOTES: I have also entered this recipe into a Philadelphia cream cheese challenge with the amendment of and then adding only 3oz of parmesan cheese. It tastes equally delicious!!

SMOKED SALMON PASTA

‘Thou shall have a fishy on a little dishy
Thou shall have a fishy when the boat comes in’

Years ago my son discovered a whole new world of the marriage of fish and pasta. On a journey home from the Caribbean we had to spend a night in Miami. On arriving we were shocked to find our hotel seemed to be one big party place for what looked like a conference of young adults. Music blasting, bikini bopping, martini drinking people were everywhere – we were quick to discover we had booked a South Beach hotel at Spring break! It was not the quiet art deco establishment we were thinking it would be! Taking solace in the fact this was only for one night and the children were too young to understand some of the sights before us we checked in and headed out for dinner. A few blocks down we discovered a wonderful French Bistro with garlic smells wafting from its doors. Our evening was looking up as we sat outside overlooking the bustling street. The menu was varied with some very typical French items and some not so. My son looked over the menu and announced he would have the Salmon Pasta. His logic was great he liked fish and he especially loved pasta and what is more and most importantly he had managed to read the words alone. The order was set and within a short while he was presented with a creamy dish of pasta and salmon bites. He loved the taste and I vowed to make a version of my own at home for him. In my version I use smoked salmon. Its delicate flavor transforms into a bold infusion when heated with the cream. The addition of some whisky brings a nutty depth to the dish and the parmesan cheese creates a consistency and taste to finish off the sauce nicely. My son now vows that I am the best Salmon Pasta cook in the world – who could ask for more from a son!!!

INGREDIENTS

6oz Smoked Salmon diced
1 cup Heavy cream
1 cup Parmesan cheese finely grated
1/3 cup Whiskey
¼ to ½ tsp Cayenne Pepper
Salt and Pepper
16oz Farfalle Pasta
Crusty French bread to serve

METHOD

1. Heat a pan of salted water to boiling point and then add the pasta and cook according to the packet instructions but usually about 11-15 minutes for dried and 3-5 minutes for fresh.
2. Whilst pasta is cooking gently heat the whiskey in a pan and let simmer until it has reduced in consistency.
3. In another pan gently heat the cream and some black pepper until just before bubbling.
4. When both pans are ready add the whisky to the cream and stir well.
5. Add the salmon to the cream mixture and leave to infuse over the lowest heat for about 2 minutes. The mixture is ready when the salmon has turned to a light pink color.
6. Drain the pasta and add the cream mixture to the pan.
7. Stir the pasta and cream together making sure all is incorporated.
8. Return the pasta to a low heat and add parmesan cheese and cayenne pepper.
9. Stir and let cheese melt for 2 minutes but be careful not to let it burn.
10. Serve topped with a sprinkling of parmesan cheese and a chunk of French bread.

Serves 4

NOTES: Any pasta can be used with this dish but dried is more preferable than fresh. Bourbon can be substituted for the whiskey. Be careful with the cayenne pepper as too much can ruin the taste and burn your mouth!