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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Culture is what your butcher would have if he were a surgeon."
-Mary Pettibone Poole, Author

The refrigerator light goes on...

Risotto is one of my favorite ingredients because it makes an amazingly rich sauce as it cooks, without having to use too much fat. It is the ultimate healthy ingredient. It’s easy and quick and should always be in your pantry.

Squash

There are so many different kinds of squash it's almost like having to take a high school biology test. I know them all because growing up I was one of those weird kids that actually liked squash.

The squash in this recipe is shaped like a big green acorn. As the squash ages the skin turns a mottled orange yellow color so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow not dull. This recipe is a variation of one that I had growing up – my dad loved acorn squash cooked this way.

Yellow squash (what I called summer squash growing up) is one of my favorites. I love the soups made with it (see Spring Bisque) and the roasted parmesan squash but my favorite is simply sliced into rounds and steamed. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should be unblemished.

I love zucchini too. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with a little bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn't believe me and insisted that we had used white wine or some other secret ingredient. The rules for choosing zukes are the same as with yellow squash – small to medium size and unblemished skin.

There are dozens of other types of squash (hopefully I can cover them in the next book) but one that I love is the pattypan or scallop squash. You may have seen these in the market. The yellow ones look like small flattened summer squash and the green ones like little zucchinis. They are great steamed and served as a side dish. Because they are small they are sweet and tender. Just a bit of herbed butter and you're good to go.

 

 

Butternut Squash Risotto - Coumadin Safe Version

Servings = 4 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

Leftovers are good. Reheat gently.

2 lbs	butternut squash
	spray olive oil
2 tsp	extra virgin olive oil
1 large	leek
1/2 medium	red onion (diced)
1 cup	arborio rice
3 cups	water
1 cup	low sodium chicken or vegetable broth
1/4 cup	dry sherry
1/4 tsp	salt
	fresh ground black pepper (to taste)
1/4 tsp	ground paprika
1 1/2 ounces	Parmigiano-Reggiano (grated)
1 Tbsp	Italian parsley leaves

Preheat the oven to 325°F.

Slice the squash lengthwise and remove the seeds. Spray lightly with olive oil and place in the preheated oven, cut side up. Roast the squash for about 1 hour, until slightly tender.

Remove from the oven and let cool. The squash will have a small amount of liquid in the cavity. After it is cool, drain the liquid and place the squash on a cutting board, cut side down.

Gently peel the skin away from the squash. Slice across the squash parallel to the cutting board, dividing into three slices. Keep the shape of the squash intact. Slice lengthwise at about 1/4 inch intervals and then crosswise, so as to divide into 1/2 inch cubes. Set aside.

Slice the root off of the leek. Slice the leek in half, separating the white from the green tops. Clean the green tops under running water and slice very thin. Slice the white part of the leek very thin lengthwise and clean well.

Heat the olive oil in a large sauce pan over high heat and add the green part of the leek. Reduce the heat to medium-high and cook very slowly. Stir frequently.

When the leek is wilted, add the white part of the leek and the diced red onion. Reduce the heat to medium and cook for about five minutes, until the onions begin to soften.

Place the rice in the pan with the onions and leeks and stir for about 3 minutes. Add two cups of water, the chicken stock, sherry, salt and pepper. Cook over medium-high heat stirring frequently. Add the remaining water, 1 cup at a time.

Add the ground paprika and continue cooking. The rice will take about 20 to 25 minutes to cook and may require more water be added. Stir frequently, using about 1/2 cup of water at a time as needed, until the rice is soft but not mushy and there is a small amount of creamy sauce.

Stir in the Parmigiano-Reggiano until it is melted and then gently fold in the diced butternut squash and parsley.