Chestnut risotto with butternut squash

October 27, 2013February 8, 2016 Belinda

It’s my favorite time of year for being in the kitchen with all the wonderful comforting dishes to make!

Serves 4

6 cups chicken or turkey broth
1/4 cup Riesling or other wine on the sweeter side
1 tbsp olive oil
3 tbsp butter, divided
1 large shallot, finely chopped
1/2 small butternut squash, peeled, seeded, cut into 1/4 inch pieces
1 1/2 cups (10 oz) Arborio rice
2 cups peeled, roasted chestnuts, or jarred chestnuts, finely chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh marjoram
1/2 to 3/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh Italian parsley

Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and keep warm.

Meanwhile, heat the oil and 2 tbsp butter in a heavy, large saucepan over medium heat. Add the onion, chestnuts and squash. Cook until the onion is translucent, stirring often, about 10 minutes.

Add the garlic and cook until fragrant, being careful not to burn it.

Add the rice to the onion-squash-chestnut mixture and coat the grains with the butter, cooking for about 2 to 3 minutes until the rice is translucent at the edges but still opaque in the center.
Add the wine and cook, stirring, until the liquid evaporates.

Add 1 cup of the warm broth, simmer until almost absorbed, stirring often for about 4 minutes.
Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next one, until the rice is just tender, stirring frequently, about 25 minutes total.
Stir in the thyme and marjoram.
Remove from the heat, stir in the remaining 1 tbsp butter, cheese and parsley.
Season the risotto with salt and pepper and serve

Tuscan tomato and white bean soup

October 27, 2013September 9, 2022 Belinda

Gorgeous, smooth and velvety. Lovely for the Fall.

Serves 4

3 tbsp olive oil
1 onion, diced
4 cloves garlic, finely chopped
4 anchovy fillets, chopped
3 cups vegetable or chicken broth
1 28oz can good quality tomatoes, chopped
1 tbsp tomato paste
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried rosemary
1 14 oz can white beans, rinsed and drained
1 tbsp finely chopped fresh Italian parsley
finely grated Parmesan cheese, to serve

Heat 2 tbsp olive oil in a large saucepan.
Cook the onion for 5 minutes, stirring occasionally.
Add the garlic and anchovies and cook for 2 minutes.
Add the broth, canned tomatoes, tomato paste, salt, pepper and rosemary.
Reserve 1/3 of the white beans then add the remainder to the soup.
Stir to combine and bring to the boil.
Cover with a lid, reduce the heat to medium and simmer for about 10 minutes.
Remove from the heat and puree the soup in a blender or with an immersion stick blender.
Return the soup to the saucepan and stir through the reserved white beans to heat through.
Remove from the heat and stir in the fresh parsley and remaining tbsp of olive oil.
Serve sprinkled with parmesan cheese

Dessert · Do-ahead · Icecream · Nuts

Fig, port wine and pistachio ice cream

October 27, 2013September 9, 2022 Belinda

One word. Spectacular!!

2lbs fresh figs (about 20)
1/2 cup port wine, plus 3 tbsp
1 lemon, preferably unsprayed
3/4 cup sugar
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice
1/4 cup chopped pistachios

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium non reactive saucepan with 1/2 cup port wine and zest the lemon directly into the saucepan.

Cover and cook over medium heat, stirring occasionally, for about 8 to 10 minutes until the figs are tender.
Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency.
Remove from the heat and let cool to room temperature.
Blend together with the cream, lemon juice and pistachios and 3 more tbsp of port wine.
Chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions

Asian flavors · Fish

Five spice fish

October 27, 2013January 10, 2016 Belinda

This is so full of flavor, spicy, sweet and sour all at once and really quite simple. Also pretty low in calories and ready in minutes.

Serves 4

4 white fish fillets, such as cod, sea bass, halibut, flounder, sole (about 6 oz each)
1 tsp Chinese 5-spice powder
4 tsp cornstarch
1 tbsp sesame oil or sunflower oil
3 scallions, shredded
1 tsp fresh ginger, finely chopped
5 oz button mushrooms, sliced
4 oz baby corn, sliced
2 tbsp soy sauce
3 tbsp dry sherry or apple juice
1 tsp sugar
salt and pepper

Mix the cornstarch and 5-spice powder together and toss the fish in the mixture to coat.

Heat the oil in a frying pan or wok and stir fry the scallions, ginger, mushrooms and corn for about 3 to 5 minutes.
Add the fish and cook for 3 to 5 minutes, turning once.

Mix together the soy sauce, sherry and sugar then pour over the fish.
Simmer for about 4 minutes, (you can cover the pan for some of the time, if you need to) adjust the seasoning, then serve with noodles, stir fried vegetables or plain steamy white rice

Do-ahead · Fish · Gluten Free

Easy, quick smoked trout mousse

October 24, 2013September 9, 2022 Belinda

This is something you can whip up in seconds! Thanks to James Martin for this recipe.

14 oz smoked trout
2 tsp creamed horseradish, optional
3 tbsp heavy cream
1 squeeze lemon juice
1 pinch black pepper

Flake the smoked trout and place in a mixing bowl with the creamed horseradish, if using, and the heavy cream.
Mash with a fork until well mixed and add a squeeze of lemon juice and season to taste with some salt and freshly ground black pepper.

Serve with hot buttered toast points!

Appetizer Vegetarian · Appetizers · Do-ahead

Marinated feta cheese with olives and capers

October 24, 2013September 9, 2022 Belinda

Perfect to have on hand for when people drop by. (not that they do in LA!) It’s a great starter for a dinner party and something you have already made at least two weeks earlier!

12 oz Greek feta cheese, cubed
2 large garlic cloves
1/2 tbsp mixed peppercorns
8 coriander seeds
1 bay leaf
2 tbsp capers, drained
1/2 cup Kalamata olives, drained (or your favorite olive)
fresh oregano or thyme sprigs
Olive oil to cover
A large preserving jar
Toasted french bread and chopped tomatoes at serving time

Cube the cheese
Thickly slice the garlic
Lightly crush the peppercorns
Pack the feta cheese into a large preserving jar with the bay leaf – interspersing with garlic, coriander/peppercorns, capers, olives and thyme and/or oregano sprigs
Pour in enough olive oil to cover the cheese
Close tightly and allow to marinate for 2 weeks

To serve, lift out the cheese/olives etc and place on hot toast, garnish with chopped tomatoes and drizzle some of the flavored oil marinade over it all

Appetizer Vegetarian · Appetizers · Do-ahead · Vegetable-related

Roasted butternut squash and ginger hummus

October 23, 2013September 9, 2022 Belinda

This is a really gorgeous hummus from Gordon Ramsey. Ras del hannout is well worth making and adds such an exotic flavor to the roasted butternut squash. With the fresh ginger and garlic added, it’s truly a winner.

Serves 8 to 10

1 butternut squash, (about 1 3/4lbs to 2lbs), peeled, seeded and cubed
2 garlic cloves, crushed
1 inch piece of fresh root ginger, peeled and finely chopped
Olive oil
Sea salt and freshly ground black pepper
1 tbsp tahini
1 15 oz can of chick peas (Garbanzo beans)
Juice of 1/2 lemon
Warmed or griddled pitta bread or flat bread to serve

For the ras del hannout
1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika

First make the Ras del hannout spice blend.
Break the cinnamon stick into pieces. Place in a dry pan with the cloves and all the seeds and toast over medium heat for about 1 minutes, until aromatic and the seeds are popping. (shake the spices in the pan as you heat them to prevent burning)
Once heated, remove from the heat and add the paprika.
Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder – sift it if necessary.
The spice blend will keep for up to three months if stored in an airtight container.

Preheat the oven to 350 F

Make the hummus.
In a large bowl, mix the cubed squash, garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the spice mix.
Season with salt and pepper and scatter in a single layer in a roasting tray.
Place in a preheated oven and cook for 30 minutes until tender all the way through.

Once the squash is soft, add the contents of the tray to a blender or processor, discarding the garlic skins first.
Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil.
Blend until smooth.
Taste and adjust the seasoning as necessary – you might need more lemon juice.

Transfer the hummus to a bowl and sprinkle with a little spice mix (I also used some fresh cilantro in the picture).
Drizzle with olive oil and serve with warmed or griddled pitta bread

Appetizer Vegetarian · Appetizers · Do-ahead · Nuts · Vegetable-related

Roquefort and walnut terrine with apple salad

October 23, 2013September 9, 2022 Belinda

Another killer appetizer!

8 first-course servings

2 cups walnuts (about 7 ounces)
1 lb Roquefort cheese, at room temperature
1 cup creme fraiche or sour cream
4 medium Granny Smith apples
2 tbsp plus 2 tsp fresh lemon juice
1/4 cup pure olive oil
2 tbsp Dijon mustard
1 tbsp plus 1 tsp balsamic vinegar
salt and freshly ground black pepper
Crust bread, for serving

Preheat the oven to 350 F
Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.

Line a 7 by 5 inch loaf pan with plastic, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.

Add the walnuts and creme fraiche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top.
Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.

Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tbsp of the lemon juice.

In a small bowl combine the remaining 2 tsp of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.

Unmold the Roquefort terrine and discard the plastic wrap.
Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4 inch-thick slices, rinsing and drying the knife after each cut.
Arrange the slices on small plates and serve with the apple salad and bread

Appetizer Vegetarian · Appetizers

Portobello “fries” with truffled aioli

October 23, 2013February 7, 2016 Belinda

This addicting recipe is from the great Eric Ripert” chef at my favorite fish restaurant, Le Bernadin.

Serves 8

The fries

8 Portobello mushrooms
3 eggs, lightly beaten
3 cups fine breadcrumbs
1 cup grated pecorino cheese
1 tsp dried thyme
1 1/2 tsp salt
2 tsp freshly ground pepper
1/2 cup all purpose flour
canola oil for frying

The truffled aioli

2 egg yolks
1/4 cup fresh lemon juice
1 tsp minced garlic
1 cup canola oil
1/2 cup olive oil
2 tbsp white truffle oil
fine sea salt and freshly ground black pepper

Trim the stems of the mushrooms, remove the gills and gently wipe the caps with a damp cloth.
Cut the Portobello caps into 1/2 inch strips

Combine breadcrumbs, cheese, thyme, salt and pepper in a shallow dish. Toss the mushrooms “fries” in flour to coat evenly, then dip into the egg and roll in the breadcrumbs.

Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushrooms strips in the hot oil and cook on all sides until golden brown, 3 – 4 minutes.
Transfer to a paper lined tray.

To make the aioli;

Combine the egg yolks, lemon juice and garlic in a blender, turn the blended on medium and drizzle the canola oil and olive oil into the blender in a steady stream until emulsified into the eggs and is fully incorporated.
Season with truffle oil, salt and freshly ground pepper.