Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Sweet and Spicy Hatch Chili Corn Cakes Recipe

 

Sweet and Spicy Hatch Chili Corn Cakes

These came out mighty tasty, creamy, crispy and just the right amount of sweet to heat. Leftovers can be frozen but you might loose the crispy ends but you can bring them back in the oven. These really are easy to make and are quite good. These Sweet and Spicy Hatch Chili Corn Cakes are a #crowdpleaser.

Ingredients for 24 servings

1 cup corn meal

1 cup flour

1/2 cup unsalted butter (room temperature)

1 XL egg – beaten

2 cups corn (that you cooked – DON’T use canned)

1 cup hatch chili (fired roasted with seeds core stem and most of skin removed and chopped – DON’T use canned..)

3 teaspoons baking powder

1 teaspoon course sea salt

1 cup buttermilk

nonstick spray ( a neutral variety )

Directions

Set oven to 350 degrees F.

Spay your muffin pan with non-stick and set to the side.

In a large bowl add butter and sugar and mix till creamed. Add egg and mix well. Next add corn and green chili and mix lightly.

In another large bowl add corn meal, flour, baking powder, salt and mix well.

Now add around a third of the dry ingredients to the wet bowl and then add about a third of the buttermilk and repeat twice till done.

Spoon in batter to sprayed muffin pan filling them up to around three quarters full.

Place in pre-heated 350 degree F oven for about 25-30 minutes or until done. You want them a little brown on the top.

“Those Sweet and Spicy Hatch Green Chili Cakes sure smell pretty Forking tasty to me already.”

“Hey you Runt!” “We dogs don’t eat corn because we can’t digest it.” …”Ummmmm Go ahead Runt, eat the Sweet and Spicy Corn Cakes…I got my eyes on you…we’ll see what happens.”

“Well I’m going to Forking Try my Big Beautiful Aussie Queen!” “Smells yummy to me…I don’t Forking care if I get farty from corn.”

Moist and Creamy inside….almost like custard…..and when served fresh and warm they have a crispy exterior. The right amounts of sweet to heat and that little tasty bit of salt…

Sweet and Spicy Hatch Chili Corn Cakes

#Crowdpleaser

The Forking Truth

 

Summer Time Lemon Verbena White Chocolate Chip Cookies Recipe

 

Summer Time Lemon Verbena White Chocolate Chip Cookies

Lemon Verbena and lemon are a heavenly combination so I thought I’d make that flavor into a cookie. Fresh Lemon Verbena is difficult to come by but you can plant it at the beginning of the growing season so you have some. To my surprise I didn’t have lemon extract in my pantry so I used the zest of two extra large lemons and a tablespoon of lemon juice. I still wanted to bump up the lemon taste and grabbed a pinch of lemony tasting sumac. The sumac turned out to be a nice warm surprise that happens to work! The recipe is very easy to prepare. just hand mix everything mostly in order. Leave in the refrigerator over night to chill very well. Sometimes I roll the dough in parchment paper into a log shape so i just cut off 1 oz pieces of dough to bake. The cookies come out crisp and a little chewy. they are really perfect and delicious. They seem light but I know they are not. They have the just right sweetness and refreshing flavor. I think they are the just right cookie for summer time. The cookies keep for about two weeks or can be frozen.

Ingredients for 27 servings

4oz unsalted butter – room temperature

1/2 cup sugar

1/4 cup dark brown sugar

1 XL egg – slightly beaten

1 cup + 2 Tablespoons bread flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 XL lemons – just the zest and one Tablespoon of fresh squeezed juice

2 Tablespoons fresh lemon verbena – (one handful) – chopped fine

12 oz white chocolate chips

1/4 teaspoon sea salt

pinch sumac

Directions

In a medium/large mixing bowl add the butter and mix with a fork till creamy. Add brown sugar and mix. Add egg and mix well. Add flour, baking powder, baking soda. Mix half way because it will be a little dry. Add the zest and lemon juice, lemon verbena, salt and sumac. Mix well. Lastly mix in the chips. You can use a bowl or the bag from the chocolate chips to wrap the dough. You need to refrigerate this dough over night.

Set the oven to 350 degrees F

Line two baking sheets with parchment paper. Make 1 oz meatball shaped pieces of dough and space them out really well on your sheet pans. Sort of like this.

In my oven they came out perfect in 14 minutes.

“We FORKING want some cookies”

The Flavor is so lemony and refreshing. Not too sweet but sweet enough and the perfect crisp and chewy texture. I think part of the secret is letting the dough chill over night and baking on parchment on a thin aluminum pan.

Summer Time Lemon Verbena White Chocolate Chip Cookies

My husband was slightly disappointed that I didn’t make some sort of chocolate cookie but when he tasted these cookies he said that these are just very good cookies. Really really good cookies. He keep repeating…”really good cookies”….”I really like these”….”you should bake more often.”

The Forking Truth

Spaghetti Squash Potato Cakes Recipe

 

Spaghetti Squash Potato Cakes

Spaghetti Squash Potato Cakes

These little cakes seem light and are custardy and are delicious! Even a squash hater can enjoy these tasty vegetable cakes.The Spaghetti Squash Potato Cakes are something different that’s easy to prepare.

Ingredients for about 14 small servings

2 cups spaghetti squash – (To Cook – piece with fork all over, place in pan with about 1/2 inch  water cover and cook at 350 f degrees for about an hour or fork tender. When cool cut in half – scrape out seeds and seed membranes, then scrape out spaghetti)

1 sweet onion – shredded

5 small wax potatoes – washed (you will shred into the onions and mix in)

1 garlic clove – shredded

1/4 cup scallions – sliced thin

2 Tablespoons fresh dill – chopped

4 XL eggs

1/4 cup heavy cream

1/2 cup flour

1 teaspoon baking powder

2 teaspoons kosher salt or sea salt

1 teaspoon black pepper

1/4 teaspoon cayenne

non stick spray – canola or vegetable

Directions

Set the oven to 350 degrees F.

Pull out the 12 count muffin pan and place cupcake liners in pan(s) The recipe might make about two extra vegetable cakes)

In a large bowl add the shredded onions.

Shred the potatoes one at a time and mix threw the onions so they don’t brown. Repeat till your done with potatoes.

Add the spaghetti squash and mix well.

Add garlic, scallions and dill mix well and set the large bowl to the side.

In a small bowl add eggs, cream, flour, baking powder, salt peppers and mix well

Pour out the liquid from the small bowl into the large bowl and mix well.

Using a 1/4 cup scoop or a utensil of a similar size scoop out mixture into each muffin cup. (you might have about two extra to make the 14 servings)

When your done use your non stick spray and spray the top of pan so if the cakes run over they won’t stick.

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Place your pan in a 350 degree F oven and in 20 minutes the cakes should be done.

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Let them cool some before serving.

Spaghetti Squash Potato Cakes

Spaghetti Squash Potato Cakes

Delicious anyone would like them.

 The Forking Truth

The Forking Truth

 

 

 

 

 

 

12 1/2 Pound Pastrami Style Brisket Recipe

 

Pastrami Style Brisket

I am tweaking my corned beef and pastrami recipes. It’s a learning experience. I did it again and this one is certainly Forking Delicious! One thing I do that you might not agree with is that I don’t feel right about adding nitrates to my food. Pickling salt creates a beautiful pink color and smoke rings in meat but it is also nitrates. My Corned Beef and Pastrami do lack the attractive pink color that nitrates create. I also don’t like pickling salt because if it’s used incorrectly it can be toxic. The first part of this recipe is actually corned beef and then I do everything to make it a Pastrami except I don’t put it in a smoker because I don’t have a smoker. Last time I tried to smoke the corned brisket in the BBQ but the temperature wouldn’t go as low as I wanted and the temperature fluctuates too much. This time I cheated by using some smoked paprika in the rub and a teaspoon of liquid smoke in the brine. The Meat after brining can be stewed or steamed with onions, carrots and celery and be done as corned beef. I’m taking the beef to Pastrami Style Brisket roasting it in my home oven at 225 degrees till an internal temperature of around 195 degrees F.  After trimming my 12 1/2 lb brisket it was more like 10 lbs of meat with still a good amount of fat.

Ingredients

12 1/2 LB Brisket – trim thick fat off for about 30 servings

24 oz kosher salt

4 cups dark brown sugar

2 Tablespoons juniper berries (heaping)

2 Tablespoons allspice (heaping)

6 bay leaves – torn in half

2 cinnamon sticks broken

2 Tablespoons whole cloves (heaping)

2 Tablespoons yellow mustard seeds (heaping)

8 Tablespoons black peppercorns (heaping)

1 Tablespoon ground ginger

21 garlic cloves chopped

4 hot dried peppers torn

1 teaspoon liquid smoke

water

4 glasses ice cubes

1/8 cup paprika – rub

1/8 cup smoked paprika – rub

6 Tablespoons whole coriander -rub

4 Tablespoons dark brown sugar – rub

6 Tablespoons black peppercorns – rub

2 Tablespoons yellow mustard seeds – rub

1 Tablespoon white peppercorns – rub

17 garlic cloves – chopped fine – rub

1 Tablespoon Szechuan peppercorns – rub

Directions

I let it brine for three weeks this time. To make the brine it’s most of the first 16 ingredients (minus the brisket and ice cubes that get boiled and simmered for about a half hour. Let it cool a bit. Latter you add the ice cubes to cool off the bine when it goes down to warm.

After three weeks drained the brine and washed the meat off. I spent a whole day and over night soaking the brisket in water and changing the water about 5 times to get rid of too much salt.

Made rub- whole spices got heated for about 5 minutes in a fry pan on medium high heat or until they get really fragrant. Whole spices get fresh grinder and mixed with powdered spices and sugar. Garlic in refrigerator gets mixed into the rub  tomorrow.

The Brisket was cut in half and I applied the rub and put one brisket in each oven at 225 degrees F on a rack over a pan till internal temperature gets to be around 195 degrees F. The 6 lb piece cooked faster than the 4 lb piece. The 6 lb piece took about 11 hours to reach 195 degrees F.

I put the smaller 4 lb piece back in a 200 degree F oven because it’s almost done. The smaller piece needed another 2 hours at 200 degrees F to reach the tender 195 degrees.

The 6 lb piece

After an hour we sampled a taste.

It is yummy with a most tasty crust! Let it cool over night in the refrigerator so it can be sliced nicely.

Pastrami Style Brisket

The meat above and below the big line of fat in the middle has grains that run two different ways so I slice one half at a time. Slicing is a little tricky but not impossible. It would be easier to get the butcher to separate the parts of the brisket for you when your preparing brisket for pastrami.

This Pastrami style Brisket came out mighty tasty and FORKING delicious!

At the moment I don’t think any more tweaking is necessary……. Next time the same…or maybe a few hours on the bbq with wood with something to hold the lid open a little for a lower temperature….

The Forking Truth

Purple Basil doesn’t make Pretty Pesto and Pesto Recipe

 

Pesto make with Purple Basil

Pesto make with Purple Basil

I got a great big bunch of purple basil from the farmer’s market. It was so beautiful and I used some in a delicious salad and I thought with the leftover I’d make a purple pesto. Well I just found out that when you blend purple basil it turns a dark muddy green.

Oh well…

I made a basic pesto with an added roasted red pepper. It taste delicious and you might want to make it with regular green basil instead.

Ingredients for around four servings

2 cups basil leaves – packed

1 roasted red pepper – stem, seeds, skin removed and rough chopped

2 garlic cloves grated

2 oz pine nuts – toasted – I put in a 225 degree F oven till they got some color…10-15 minutes

1/2 cup extra virgin olive oil

1/2 cup pecorino cheese – shredded

1/2 teaspoon kosher salt or sea salt

1/4 teaspoon black pepper

Optional up to a half cup water – the pesto will come out very thick, It is good that way but I like it thinner. Most people will just add more olive oil but I prefer to use as little oil as possible.

Directions Just Blend!

Pesto make with Purple Basil

Pesto make with Purple Basil

Latter I made a more traditional style pesto with regular basil leaves.

I didn’t measure but what we have here are a lot of basil leaves, garlic, extra virgin olive oil, pine nuts, parmesan, course sea salt and (don’t tell……..) a little sugar to highlight the sweet basil taste.

 The Forking Truth

The Forking Truth

 

The Ultimate Cauliflower Dish Recipe

 

The Ultimate Cauliflower Dish

How does slow roasted till sweet cauliflower sound? Topped with dates, creamy mild feta,  pickled jalapeños, toasted almonds and fresh herbs sound? …….The salad sits on a tasty bed of whipped seasoned cauliflower and tahini with a little urfa pepper punch?…..All together it is Forking Amazing. It’s a combination of inspirations I experienced at two very good restaurants. Locally famous and James Beard Nominated FnB Restaurant in Scottsdale AZ and the very memorable foods I tried at Multi Awards Wining Zahav Restaurant in Philadelphia PA (that just won ***the James Beard 2017 most outstanding chef award). So memorable I remember much of the food 2 years after I’ve been there. These flavors all together are delicious and amazing. This dish is inspired by my visit(s) to the two restaurants.

Ingredients for about 8 servings

2 large heads of cauliflower

1/2 cup extra virgin olive oil (1/4 cup in two different spots in the recipe)

fresh ground sea salt – to taste

fresh ground black pepper to taste

1 cup tahini – must be fresh and pourable

1/4 cup fresh lemon juice

1/2 cup water (use as needed you might need slightly less)

1/2 teaspoon urfa pepper (or more to taste)

8 Tablespoons toasted almonds (in slices or slices or crushed)

8 dates – chopped

8 Tablespoons crumbled feta – it must be a creamy not tart kind of sheep’s milk feta or substitute goat cheese

8 Tablespoons pickled jalapeño with carrots and onions – preferably MY recipe that’s posted on this site or very good pickled jalapeño you purchased from a farmer’s market.

1/4 cup fresh parsley – chopped

1/4 cup fresh cilantro – chopped

1/4 cup scallions – chopped

8 pinches of sumac – one pinch a serving for finishing

Directions

Set the oven to 350 degrees F.

Break down the cauliflower into florets and place on baking sheets and drizzle with the olive oil.

Place in oven. At 30 minutes check the cauliflower and rotate pans.

Leave in the oven maybe 15 more minutes or until the cauliflower has a nice color.

Season the hot cauliflower with fresh crushed sea salt and black pepper to taste.

When cool enough to handle remove about one quarter of the cauliflower and chop.

Put the chopped cauliflower in your blending container.

Add lemon juice, tahini, water, 1/4 cup olive oil and urfa pepper and blend.

To serve start with a nice smear of the cauliflower whip.

Top with cauliflower.

To each serving add a Tablespoon each of almonds, dates, feta, pickled jalapeños a pinch of each herb and a finishing pinch of sumac.

The Ultimate Cauliflower Dish

This is forking scrumptious! My husband hates dates and tahini but even he said all together it was delicious.

The Forking Truth

Baked Skinny Bean Nacho Poppers with Millet Crust Recipe Idea

 

Baked Skinny Bean Nacho Poppers with Millet Crust

These poppers are very easy and quick to make. They are mini sweet baby bell peppers that were stuffed with fat free vegetarian refried beans,  small pieces of cheese and jalapeño and seasoned millet. The millet makes a light healthy, crispy crust. Millet is also easy to prepare as it’s similar to rice. All you do is heat the millet in a sauce pan on medium slightly higher heat for 5 minutes till it has color and has an aroma. Then you add either water or stock just like rice two cups liquid to one cup millet. Bring to boil and then reduce to simmer and cover. 20 minutes latter fluff with a fork. They come out pretty light and tasty!

Ingredients

mini bell peppers – cut in half longways, remove core and seeds

Refried beans – any kind you like

Jalapeno – cut in small long strips – one for each pepper

some cheddar cheese cut in small match strips – one for each pepper

about a cup of cooked millet – I cooked mine in vegetable stock

cayenne pepper – a good shake -add to the small bowl of millet

annatto – a good shake -add to the small bowl of millet

fresh ground sea salt and black pepper to taste

non-stick spray or oil

Directions

Set oven to 425 degree F

Fill the peppers with refried beans with a pastry bag.

Add a jalapeño strip to each pepper.

Add a piece of cheese to each pepper.

Dip the top of each pepper in the small bowl of seasoned millet and place peppers on a lightly  oiled baking sheet.

15 minutes latter they should look like this.

Baked Skinny Bean Nacho Poppers with Millet Crust

Tasty and not fried, oily or heavy.

Everyone will like them.

The Forking Truth

If you like to bake make a Scaccia Bread (Lasagna Bread)

 

Spinach and Cheese Scaccia Bread

Around this time last year I saw this interesting recipe in Saveur Magazine for Scaccia Bread that is also known as Lasagna Bread. I just had to make it! I do note that I had to make minor adjustments to the recipe. I don’t know if the adjustments were needed because of the brand of semolina I used (all flours are ground slightly different giving different results) or perhaps due to the hard water of Arizona???? Or maybe due to the extreme dry climate that I think is likely or partially the reason. Well anyway it’s an amazing recipe and you can stuff it however you like. I wrote the ingredients as Saveur posted the recipe but I included my adjustments if you need to use them.

The original Scaccia I made with Saveur’s sauce recipe looked like this. (but I baked it ten minutes longer. (70 minutes instead of 60)

Scaccia also called Lasagna Bread

I made it few times since. Sometimes I use my own spaghetti sauce. Once I tried it with eggplant but the eggplant. The Eggplant filling did taste good but the thin eggplant sort of melted in.

You can fill it with any combination of things. It can be anything you want.

I like to make  double batch and make two different breads. After you make one Scaccia you will want to do the same I bet!

Here is your basic recipe for the dough.

Ingredients for one loaf

Set oven to 450 degrees F.

1/2 cup + 2 Tablespoons warm water (this didn’t work out in my home kitchen and I needed to add another 1/4 cup water) you can do recipe as written and add the 1/4 c extra water if needed at the end)

This was my dough after I added an extra Tablespoon of oil and then I drizzled in water and to me it looked right after a 1/4 cup more water. Then the dough was very smooth.

1/4 teaspoon sugar

1/4 teaspoon active dry yeast

2 cups durum wheat semolina flour

2 Tablespoons extra virgin olive oil (I added a total of three tablespoons because my dough was too dry before I added the extra water so I always add three tablespoons but you might only need two)

1/2 teaspoon kosher salt

extra flour for dusting

Saveur also included a sauce recipe for the bread.

1 teaspoon sugar

1 garlic clove – fine chopped

2 cups canned whole tomatoes

salt and pepper to taste

8 oz caciocavallo  cheese (this is the suggested cheese for the filling)

I did a spinach filling to make it-

I used about 3 lbs spinach

1/4 finely shredded sweet onion

a heaping Tablespoon garlic confit

a couple heaping Tablespoons of vegetable  base

1/2 teaspoon Crushed Calabrian Chili and Oil

fresh ground sea salt and fresh ground black pepper to taste. (I just boiled the spinach in water with the onions briefly….jamming the spinach into the pot and drained it really well for an hour and then added the rest) I used pizza blend cheese but didn’t measure it. I only boil a sort time till the last of the spinach wilts.The spinach comes out amazingly delicious and very flavorful. My husband remarked that this spinach taste like spinach. Usually spinach stuffed things taste like nothing…….

 

Directions

In a large bowl add the warm water, sugar and yeast. Wait till if gets foamy and then add the rest of the ingredients. Mix well for about 8 minutes. Cover with wrap and leave it sit out at room temperature for about two hours or until the dough doubles.

Knead the dough and roll it out in about a 26 x 18 inch rectangle. (I’m using some of my photos from original so you can follow along with folding.

Filling in the middle 3rd.

Fold ends in.

Filling on left half.

Fold over right half.

Bring up bottom.

Then you pierce all over.

Wrap in parchment and place on baking sheet or loaf pan depending on shape you like best.

Bake for an hour at 450 degrees F. or until crusty and sort of brown. (60- 70 minutes)

“OMG! That smells FORKING GOOD! I’m so glad you FORKING adopted me!”

Double batch I just did.

Spinach and Cheese Scaccia Bread

“Hey RUNT, it does smell good but we are suppose to FORKING wait for the food!”

“My bad…….I know I am very young and am only a Pip-Squeek and I don’t make the right decisions sometimes.” “I’ll do what ever you say my big beautiful Aussie Amazon Queen.” “Show me the way……..I need to learn.”

If you like to bake make a Scaccia Bread!

Scaccia also called Lasagna Bread

The Forking Truth

Moroccan Inspired Potato Salad with Harissa and Preserved Lemon Recipe

 

Moroccan Inspired Potato Salad with Harissa and Preserved Lemons

Some of the Common flavors from Morocco are Spicy Harissa, Preserved Lemon and Olives so those are the flavors I need to put in this Potato side dish. It might be best at room temperature,  warm or heated. The salad will absorb much of the Harissa sauce but this recipe makes about 1/4 more Harissa than you need so you can either freeze extra Harissa or use for eggs or grilled meat. Or just reduce the Harissa ingredients by 1/4. The flavors marry better after a day. The lemon seemed slightly dominate on day one and I was going to change the recipe but by day two is tasted perfect to me so I was glad I didn’t change it.

Ingredients for about 6 generous servings

3 lbs red potatoes – peeled and cut in half

1 hot pepper cut in half long ways (to flavor boiling potato water)

3 garlic cloves (to flavor boiling potato water)

2 Tablespoons sea salt (for boiling water)

4 roasted red bell peppers – skin, seeds and core removed – peppers chopped (and use red pepper juice that came out of fresh roasted peppers) (for Harissa)

1 teaspoon cumin (for Harissa)

2 teaspoons caraway seeds (for Harissa)

4 Tablespoons extra virgin olive oil (for Harissa)

6 garlic cloves – chopped fine (for Harissa)

2-6 hot peppers – (usually jalapeño) (preferably red in color) (depending on the heat of the pepper and your heat tolerance) – chopped (for Harissa)

4 Tablespoons tomato paste (for Harissa)

4 Tablespoons lemon juice (fresh squeezed) (for Harissa)

4 Tablespoons red wine vinegar (for Harissa)

1/2 teaspoon black pepper (for Harissa)

1 teaspoon course sea salt (for Harissa)

8 green olives -preferably a quality olive – pit removed – cut each olive in 4 pieces

2 preserved lemons – scrap out insides and pith really well. Chop in small pieces.

1/4 sweet onion – chopped

1 celery rib – chopped

6 XL eggs boiled at a rolling boiled about 6 minutes, shell removed

1/4 cup fresh cilantro – chopped

fresh ground sea salt – to taste

fresh ground black pepper to taste

Directions

Fill a sauce pot with cold water to a little over half way. Add the potatoes, hot pepper that’s cut in half (longways) 3 garlic cloves, 1/2 onion and 2 Tablespoons sea salt. Add water to cover the potatoes if needed. Bring pot to boil. Reduce to a medium boil. Wash eggs and place them gently on top. After 6 minutes remove the eggs and put them to the side. Let the potatoes go till just past fork tender. About 9 minutes more or for a total of around 15 minutes. The timing will vary depending on size of potatoes and your cookware.(among other things) When the potatoes are done scoop them out with a slotted spoon into a large bowl. Throw away the onion, garlic and hot pepper used to flavor the potatoes. Set the bowl to the side.

In your blender or blending bowl add the roasted peppers, sweet juice from the fresh roasted peppers, cumin, caraway, extra virgin olive oil, garlic cloves, a few of the hot peppers (you need to taste when done and add more hot peppers at the end till you have it right), tomato paste, lemon juice, vinegar, 1 teaspoon salt and 1/2 teaspoon black pepper. Blend it all up. Decide if you want to add more hot peppers and add them one at a time till the Harissa is the right heat for you.

Pour 3/4 of the Harissa over the potatoes. It might seem over sauced to you but it will soak in pretty fast. (Save the remaining Harissa and either freeze or use it on eggs or grilled meat.)  Add to the potato mixture the olives, preserved lemons, sweet onion, celery, cilantro. Mix. If you have very large pieces of potatoes break them up a little but not too much.

Peel the eggs and cut into quarters.

Top the potato mixture with the eggs and top with a light sprinkle of fresh ground sea salt and black pepper to taste.

Moroccan Inspired Potatoes with Harissa and Preserved Lemon

Moroccan Inspired Potato Salad with Harissa and Preserved Lemons

Tasty and delicious!

The Forking Truth

 

 

 

 

 

Butternut Squash Risotto Recipe

 

Butternut Squash Risotto

Butternut Squash Risotto is easy to prepare. I like to roast up the squash in small cubes and half I mash up when I add it to the risotto so it’s creamy butternut in every spoonful. I usually don’t use heavy cream when I make a risotto because I don’t need the cream taste. Unless it’s a truffle risotto I usually pass on cream.  I think this risotto is usually creamy enough. Feel free to substitute a cup of cream for a cup of stock if you care to. The risotto comes out creamy and flavorful with sweet chunks of butternut squash. The Butternut Squash Risotto holds up better than regular risotto for re-heating.

Ingredients for about 6 servings

1 small butternut squash (mine weighed 1 lb. 10 oz before removing skin and seeds)

1/2 large sweet onion – chopped close to fine

1 cup arborio rice

2 Tablespoons sweet butter

4 Tablespoons extra virgin olive oil

1 cup dry white wine

2 garlic cloves – ground to paste

5 cups hot vegetable stock

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

big pinch saffron

1/4 teaspoon white pepper

1/2 teaspoon black pepper

1 cup parmesan cheese – shredded

1/4 fresh nutmeg – grated (mine was a smaller nutmeg)

1 Tablespoon fresh marjoram – chopped fine

2 Tablespoons fresh sage – chopped fine

fresh ground sea salt – to taste

fresh ground black pepper – to taste

Directions

Set oven to 350 degrees

Peel butternut squash and chop into small cubes….(around frozen peas and carrot size) put in a medium size bowl and mix with 2 tablespoons olive oil to coat squash. Put squash on a baking sheet(s) in a single layer on top rack. Roast till tender about 25 minutes. When squash is done mash 1/2 with a potato masher. Set to the side till your ready to add it to the risotto.

In your sauce pot on medium high heat add the butter and remaining olive oil. when the butter is melted add the onions and rice and fry it for about 5 minutes. Then add the garlic and stir it around a little till you smell it. Now add the wine and keep stirring till it absorbs. Add a cup of stock and stir till it absorbs. Repeat 3 times till you only have one cup left. Now all the remaining ingredients and and squash except for the fresh herbs. Add the last cup of stock and the fresh herbs last. Stir it a few times and taste it. Adjust with fresh ground sea salt and black pepper to your liking.

Butternut Squash Risotto

Enjoy!

The Forking Truth