Butternut Squash Risotto

I come from a family of food lovers, so when we have family get-togethers the results are sure to be interesting.  With that, butternut squash risotto was made.

Step 1: Peel and gut your squash.  Now would also be a good time to cube it into 1/4" pieces

Step 2: Toss the raw squash with a little olive oil and salt and roast at 375º for 30 minutes, or until the squash is tender

Step 3: Dice up some onion and sauté until translucent (clearish)

Step 4: Add your arborio rice (also labeled risotto rice), and add chicken stock (or any other stock you want - you can use water but it doesn't add much flavor).  Cook, stirring occasionally until the liquid is absorbed, adding more as necessary to achieve a soft and creamy texture.  At the end toss in some parmesan cheese to taste.

Step 5: Plate and serve!

Moose Note:

Risotto is a VERY filling dish so even though you may think a serving size looks small you will be surprised at just how full you will be.

Potato Gratin

Inspired from a date night cooking class with my husband, I give you potato gratin!

You will need:

2TBS butter

1 leek

1/2 cup heavy cream

1/2 cup milk

1/2 TBS salt

1 1/2 LB yukon gold potatoes

1/4 cup grated Gruyere cheese

2 TBS grated Parmesan cheese

Step 1: Wash and peel your potatoes

Step 2: Slice your potatoes very thinly.  You can do this with a knife but a mandolin makes quick work of the process (Always use the hand guard!  No trips to the ER for finger re-attachment please!)

When you are done slicing put your potatoes in a bowl with cold water to help them from oxidizing (aka turing that rust brown color)

Step 3: Prep your leek

Trim off the woody leaves

Cut down the middle and wash thoroughly - dirt likes to hide in there

Step 4: Slice the leeks thinly and sauté with 1 TBS butter over medium heat until soft

Step 5: Add the cream, milk, salt, and potatoes and cook at a simmer until the sauce starts to thicken slightly - your potatoes will only be partly cooked by this point

Step 6: Transfer the potatoes to a lightly greased oven-safe dish - be sure to pour all that wonderful cream mixture over top after the potatoes are layered in.

Step 7: Top with the remaining butter (you did cut it into small cubes, right?), and cheese.  Bake at 375º for 1 hour (if the color gets too dark before the time is up just toss a piece of foil over top)

Step 8: Remove your luscious dish of potatoey goodness and allow it to rest for 20 minutes

Step 9: Stand back while the hungry masses devour this tasty dish

This is certainly more intensive of a project than just opening a box of "Au gratin potatoes" but the results are worth every minute of your time.

Hard Boiled Eggs

Back to Basics:

Ever wonder how to make the perfect hard boiled eggs?  Well, wonder no more!

Step 1: Put your eggs in a pot and cover with cold water.  Bring to a boil.

Step 2: Turn off the heat, cover, and let sit for 18 minutes

Step 3: Rinse under cold water

Rutga (Easter Cheese)

Part of my family's Easter tradition is Rutga aka Citek aka Easter Cheese aka Rubber Cheese.  While this is not cheese at all, but rather a combination of milk and eggs, it is my favorite part of the meal.

Step 1: Beat 6 eggs with 2 cups of milk and salt to taste.  

Put in a pot over medium heat and start stirring.  

Do not leave this mixture unattended as it will burn when you least expect

 

Step 2: Continue stirring.  You will start to get some lumpy looking "curds"which means you are going in the right direction.

Step 3: Keep stirring.  Your mixture will get thicker and lumpier.

Step 4: You guessed it, stir some more!  You mixture should look something like this at which point turn off the heat.

Step 5: Place cheesecloth (I like to use 2 layers thick), in a mesh strainer

Step 6: Pour your lumpy eggy mixture into the strainer and let the moisture drain out.

Step 7: Tie up your cheesecloth and suspend it into a container.  This will help catch any additional moisture that drains out.  Place this in your refrigerator overnight.

Step 8: Remove the cheesecloth, cut into cubes, and serve!

If you want to add an extra little kick take some whole red beets and grate them, add horseradish to taste and serve along with the Rutga.