Sunday, October 31, 2010

Butternut Squash and Vanilla Risotto

Boil 4 cups vegetable broth and add cubed butternut squash and 1 whole split vanilla bean scraped. Cook until tender (about 5 minutes) remove with a slotted spoon and set aside. Leave broth and vanilla bean in pot and lower heat to low or simmer to keep warm.

In a large saute pan melt butter and add rice to coat in butter. Add wine and simmer until almost completely evaporated. Then add 1/2 cup simmering broth to rice and stir until almost completely absorbed. Continue cooking the rice adding 1/2 cup of broth at a time, allowing each addition to almost cook off before adding the next, until the rice is tender but still firm to bite. (about 20 minutes) turn off heat. Gently stir in butternut squash and grate fresh parmesan cheese, add remaining butter and salt.
Transfer to a bowl and serve immedietly.

This is the most amazing and aromatic risotto I've ever had. Risotto is a long cooking process of arborio rice that you must stand over the stove while this cooks, but it makes the most creamy delicious dinner or side dish ever. I omitted the onion this recipe originally called for and the chives to finish off the dish. I really like the vanilla aroma and I think the onion would cover it up. Recipe from from Giada at Home.

4 cups vegetable broth
1 large vanilla bean
3 cups peeled cubed butternut squash
2 Tbsp butter, plus 1 Tbsp butter reserved
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese
1/2 tsp salt

Flourless Torte with Ganache Icing

Had such a fun time making this cake with my cousin. This is the most amazing cake with a rich and fudgy ganache icing. Well worth the time it takes to make this cake. Got this recipe from my "Williams-Sonoma Desserts" cookbook

Mix together 1/4 cup of the sugar, egg yolks, rum, vanilla and salt. Beat until pale yellow, thick and well incorporated.
Use a double boiler and combine chocolate and butter. Melt and whisk until well blended. Set aside to cool slightly.
Pour the slightly cooled chocolate mixture into the egg yolk and rum mixture and beat until blended
In a separate bowl beat egg whites until foamy, add 2 Tbsp sugar and continue beating until medium-firm peaks
Gently fold in egg whites into choclate mixture until well incorporated DO NOT OVERMIX

Pour into a prepared greased and cocoa powder dusted pan, bake on 300 degrees for 30 minutes
DO NOT OVERCOOK (Should be very moist but not liquid)
Cool completely before icing
Over a double boiler melt chocolate, buttter and corn syrup until melted.
Gently pour over cake. Chill before serving.
Unsweetened cocoa powder for dusting
10 oz of bittersweet or dark chocolate
3/4 cup (6 oz) unsalted butter cut into pieces; plus extra for greasing
5 large egg yolks
1/4 cup plus 2 Tbsp sugar
1 Tbsp dark rum or brewed espresso
1 tsp vanilla extract
pinch of salt
3 large egg whites at room temperature
Chocolate Glaze:
1/2 cup unsalted butter cut up
8 oz chopped bittersweet chocolate
2 Tbsp light corn syrup