Saffron Risotto with Butternut Squash

Wow I can't believe I haven't written a post since November. Actually, scratch that...I can. The truth is in the past few months I have been very busy. I secured a full-time, regular position at work and I bought an apartment. My life has been overwhelmed with changes, luckily all positive, but it's taken a toll on my blog.

When I first started this blog, almost five years ago, I had the goal of teaching myself how to become a better cook. By researching different recipes and trying many new techniques I learned so much. And truthfully, having the blog motivated me to keep going. However, now I have come to the point where I don't feel tempted to write a post after every single venture in the kitchen. Beyond the fact that I often repeat past recipes, I also find myself more and more just cooking on a whim without following any specific recipe. But when I think about it, I don't regret this. The blog served its ultimate purpose, which was to broaden my food horizons and take me out of my comfort zone in the kitchen. Now it serves a new purpose to act as my digital cookbook of sorts, allowing me to keep track of recipes that I truly loved and would want to repeat in the future.

I am very thankful to my small community of loyal followers (AKA close friends and family) who encouraged me to keep up with the blog and provided feedback on the food I made. There were plenty of times when I felt they were just as invested as I was in the success of my food adventures. I hope they enjoyed reading the blog as much as I loved writing it and I promise I will keep feeding them even if I'm not writing blog posts.

Now that I've confessed and owned up to my hibernation from the blog...I actually do have a recipe to share! A few months ago, back when it was still cold and chilly outside, I came up with the idea that I wanted to take advantage of the beautiful and delicious squash that was in season. When I traveled to Italy years ago, I brought back a little jar of saffron threads which I still had not used. I decided to make a creamy, aromatic saffron risotto and add some roasted butternut squash to it.

My first attempt at this did not turn out exactly as I had imagined. When I searched online for a saffron risotto recipe, I found one with many positive reviews so I decided to use it and add my own twist with the butternut squash. According to the directions, I was supposed to add a pinch of saffron threads to the chicken stock before slowly stirring it into the rice. The problem is that "a pinch" is not very specific and I guess my pinch was too small because the finished risotto did not have that bright yellow color typical of a saffron-infused food. Also the flavor of the butternut squash overtook the saffron.

Even though the risotto end up the way I wanted it to, it was still very creamy and was eaten up quickly by the family. I still had extra chicken stock left over so when I suggested making it again everyone was in favor. This time, I "pinched" a lot more...between ¼-½ teaspoon. The result was more in line with my expectations; a bright yellow risotto with the aroma of the saffron and the hint of sweetness from the butternut squash. Success!

Saffron Risotto with Butternut Squash

• 1 lb butternut squash, cut into pieces
• 1 large onion, diced
• 2 cups Arborio rice
• ¼-½ tsp saffron threads
• 4-5 cups chicken stock, kept warm
• 1½ cups dry white wine
• 2 tbsp butter
• ½ cup grated Parmesan cheese  
• Olive oil
• Salt and pepper

1. Sprinkle salt and pepper generously on the butternut squash pieces and coat in olive oil. 
2. Spread in an even layer on a baking sheet and bake at 400 degrees Fahrenheit for 25-30 minutes, or until the pieces are fork tender. Stir them around halfway through to ensure even baking. Once tender, remove from the oven and set aside.
3. Use a large pan to heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
4. Turn up the heat to medium-high and add the rice. Cook for 3-4 minutes until the rice becomes slightly toasted.
5. Meanwhile, add the saffron threads to a small pot with the chicken stock in it. The stock should turn bright yellow. Keep the liquid constantly warm by having it on a burner with low heat. 
6. Add the wine to the pan with the rice until it is completely covering the surface. Season with some salt and pepper and cook over medium heat, stirring continuously until the wine has been absorbed. 
7. Slowly add the saffron chicken stock to the pan until it covers the rice. Keep stirring and cooking until the stock has been absorbed, just like the wine. 
8. Repeat the process with the stock until only about a cup remains. Once the rice is creamy, bite into a few grains to be sure the rice is cooked. If still slightly crunchy, add a little more stock and continue to cook until it is absorbed. 
9. When the rice is done cooking, add the butter and grated Parmesan cheese then whip together until completely incorporated. To finish, stir in the pieces of roasted butternut squash.

Dolmathes with Avgolemono Sauce

This past weekend was my brother's graduation from high school. Although he hasn't been little for a long time now I still can't believe how grown up he is and that he is moving on to the next chapter of his life. His graduation was on a beautiful sunny Saturday at UBC and we of course took many pictures of the proud graduate in his cap and gown.

The night before we hosted the family for a celebratory dinner. A few weeks ago my mother and I went to an Italian festival and while we were there we happened to stop by a local specialty grocery store and bought some grape leaves. The leaves were already cleaned and preserved in jars within a salty brine.

Our plan was to make a Greek dish called Dolmathes using the grape leaves. This popular dish is usually served as an appetizer and involves rolling some sort of filling, be it the traditional meat or a vegetarian option, in the grape leaves and then simmering them in stock until the filling is cooked through.

At first I was a little nervous because I had never worked with grape leaves before and I didn't know whether they would be difficult to handle. However I was pleasantly surprised with how easy it was to roll the grape leaves around the filling. Also we happened to buy grape leaves that were already de-stemmed so I didn't have to worry about that step either and only had to wash the brine off the leaves before using them.

There were so many grape leaves in the jar we still had extra left over, despite using over 1.5 lbs of ground beef for the filling and stacking the dolmathes in three layers within the pot. The dolmathes turned out great and were a big hit with the family, especially one of my cousins who raved about them and said she ate four in one go!

On a separate note, I recently noticed that my blog is now four years old. Usually I write a little post detailing what has happened in the last year but the truth of the matter is that my blog has taken a bit
of a backseat this past year. I still try new recipes and write about them when I have the chance but I no longer have the blog at the forefront of my thoughts.

I started this blog four years ago based on a friend's suggestion mostly as an entertaining way to keep track of my improvements in the kitchen. I would research many recipes online, always searching for new things to try or new techniques to teach myself. I still spend my free time perusing blogs and websites for recipes, but I'm also much more comfortable in the kitchen and like to experiment with my own creations. I also used to have a "monthly minimum" that I would try to meet but as my life has become more busy I've become more laid back and simply try to do as much as I can given my schedule.

I didn't know when I first started it how much I would enjoy writing my blog and what a great source it would become for new friendships. It's also a good conversation starter when introducing myself and talking about my hobbies. I don't know how long I will keep blogging and what form it may take in the future but for now I'm content with how things are and I will always be glad I followed my friend's suggestion way back when.

Dolmathes with Avgolemono Sauce

Note: Depending on the size of the grape leaves and the amount in the jar, the filling may have to be doubled.

• 1 16 oz jar grape leaves
• 1 lb ground beef or lamb
• 1 cup uncooked rice (presoaked to soften and absorb some liquid)
• ¼-½ cup fresh Italian leaf parsley, chopped
• 1 large onion, chopped
• 1 tsp dried dill
• 1 tsp dried oregano
• 2-3 tbsp olive oil
• Salt and Pepper
• 2 cups chicken or vegetable stock
• 1 lemon, juiced
• ¼ cup olive oil 

1. Mix together all of the ingredients starting with the ground meat through the salt and pepper fo the filling and season to taste. Set aside.
2. Drain the brine from the grape leaves and lay them flat in a large shallow bowl. Soak them for five minutes in hot water then drain and rinse off with cold water. (You may have to do this in batches in order for the leaves to be easier to handle.) Keep the leaves laying in cold water once rinsed.
3. If the leaves have stems, cut off the stems then lay them on a flat surface, with the veins facing up.
4. Place 2-3 tablespoons of filling onto the bottom third of the grape leaf.
5. Roll up the bottom of the leaf to cover the filling, then bring in the sides, and then roll the rest of the way to the top.
6. Place some torn up grape leaves (I used cabbage leaves because I didn't want to waste any of the grape leaves) on the bottom of a large pot. Lay the rolled dolmathes, seam side down, on top.
7. Keep placing each side by side, filling the bottom of the pot in a single layer. Once filled, stack the next layer on top.
8. Once all of the dolmathes have been rolled and stacked in the pot, pour the chicken stock, lemon juice, and olive oil over top. Add enough water so that the dolmathes are covered by about ½" of liquid.
   
9. Put an inverted plate over top to apply some pressure on the dolmathes. Heat the pot on medium-high heat until boiling, then reduce to medium-low and continue to simmer for 35-45 minutes.
10. To check for doneness remove one from the pot and slice in half to make sure the rice and meat have cooked through. The dolmathes can be served warm or at room temperature with the avgolemono sauce. 

To make the sauce:

• 1 cup chicken or vegetable sauce
• 1 lemon, juiced
• 3 egg yolks
• 1 tbsp butter

1. Whisk the egg yolks together with the lemon juice.
2. Add the stock and heat in a small saucepan over medium heat until boiling. Whisk the sauce often so that the egg yolks don't start to cook.
3. Once boiling, reduce to a simmer and add the butter. Continue to heat until the sauce thickens slightly.

Cajun Jambalaya

Wow this recipe has been sitting on my computer for so long I can't even remember when I first came across it! I've never actually had jambalaya before but every time I have heard of it, it sounded so delicious: chicken, shrimp, sausage, rice, and veggies all mixed together in a large pot and then seasoned with flavorful Cajun spices...what's not to love. So obviously when I found a recipe for this wonderful creation by none other than Emeril Lagasse I thought to try it out, especially after reading rave reviews.

The jambalaya turned out mouth-wateringly delicious with the perfect amount of heat that was present, but not overwhelming. I didn't exactly follow the directions to a T, improvising a little here and there, but I was extremely pleased with the results. Although the recipe provided instructions on how to make your own creole seasoning I decided to just go and buy some from the store...much easier and certain reviews complained that it was a little too salty. Also, I inadvertently chopped up a bunch of carrots before realizing that they weren't called for in the recipe, but since I had already made the effort I dumped them into the pot. Lastly, I couldn't find Andouille sausage at the grocery store so I used Chorizo instead. Even though I didn't make "Emeril's Jambalaya" in the end I think I hit all of the necessary notes and produced a result that my family really enjoyed.

Cajun Jambalaya
Note: This is the original recipe with a few of my additions and some changes to cooking directions.

• 400 grams (about 30) pre-cooked shrimp
• 6 boneless, skinless chicken thighs, cut into pieces
• 4 medium sized Andouille or Chorizo sausage
• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 2-3 cloves garlic, finely chopped
• 1 large bell pepper, chopped
• 2-3 carrots, chopped
• 1 14 oz can diced tomatoes
• 3-4 bay leaves
• 3 tbsp Cajun seasoning (plus some extra if you want in the end)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 1/2 cup rice
• 3-4 cups chicken stock (depending on if using white rice or brown)
• Olive oil
• Salt and pepper

1. Combine the chicken with two tablespoons of the Cajun seasoning and work in the seasoning so that the chicken is evenly coated.
2. In a large pot over high heat, heat up some olive oil and then put in the sausage. Cook the sausage until the outside has browned, about 2-3 minutes, making sure to flip it so that all sides are even. The sausage doesn't have to cook through, just brown.
3. Remove the sausage from the pot and cook the chicken pieces, also making sure to brown them but don't worry about cooking them through. Once browned, remove from the pot.
4. Drain the oil and any excess fat from the pot and return it to high heat with some more olive oil. Saute the onions until translucent, about 3-5 minutes, then add the celery, carrots, and bell pepper, stirring well to completely mix them in.
5. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces and mix through.
6. Stir in the rice and slowly add the chicken broth. If using white rice, start with 2 1/2 cups. If using brown rice, start with 3 1/2 cups. 
7. Reduce the heat to medium-low and cook the rice for 20-25 minutes, allowing the rice to absorb the liquid. Stir occasionally and, if needed, add more liquid if the rice has not become tender.
8. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them. Using a slotted spoon, transfer the shrimp to a small bowl and mix with the remaining tablespoon of Cajun seasoning.
9. While the rice is cooking, finish preparing the sausage by slicing it into rounds.
10. Once the rice is just tender, add all of the chicken, shrimp, and sausage to the pot and mix in thoroughly. Continue to cook until the meat is done, about 8-10 minutes. Season to taste with salt, pepper, and Cajun seasoning.

Lemon and Green Vegetable Risotto

Although I have made many recipes by now that require the use of chicken stock I must admit that I have never actually prepared it on my own...until today. When I first started cooking, I would buy cartons of chicken stock or occasionally dissolve a bouillon cube in hot water. Then last winter, while on my soup-making spree, my parents were making chicken stock on a weekly basis for my grandfather. Therefore, whenever I needed it for one of my soups it was always on hand in the fridge. I knew that at some point I would have to make it on my own but somehow the opportunity hadn't present itself.

Well today the opportunity finally came because I decided to make risotto and I needed some sort of stock, be it chicken or vegetable. Luckily, after watching my parents make chicken stock on a weekly basis all winter long, I knew the basic idea and all I had to do was call up my mom and confirm all of the steps before I started. The more traditional method involves boiling hot water in a large pot with chicken, celery, carrots, onion, bay leaves, and some black peppercorns. However in my house we use a pressure cooker because it delivers the same results, but much faster. Also, we add a seasoning mix called Vegeta at the very end to give it a little extra flavor.

I followed my mom's directions and the stock came together within 45 minutes. I was so surprised at my silly fears prior to making it considering how easy and seamless the whole process was. Once I had the chicken stock I proceeded to make the risotto, carefully adding one cup at a time and stirring it very frequently. The result was a delicious and creamy risotto with a nice acidic balance provided by the lemon. It was especially pleasant to eat outside in our backyard because the bright yellow of the corn and green of the zucchini were vibrant in the sunlight.

Lemon and Green Vegetable Risotto
Note: I used zucchini in the risotto because that's what I had on hand. Other options include asparagus, edamame beans, or any other green vegetable of your choosing.

• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp butter
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 lemon, zested and juiced
• 4-5 cups chicken or vegetable stock, warmed
• 1 tbsp olive oil
• 2 small zucchini, chopped
• 1 12 oz (341 mL) can whole corn kernels
• 1/2 bunch of cilantro, chopped
• 1/2 cup grated Parmesan 
• Salt and pepper to taste

1. Heat the butter over medium heat then add the onion and garlic and cook for about 3 minutes or until transparent.
2. Add the rice and stir through so it is evenly coasted with the onions and garlic. Continue to cook for another 2 minutes.
3. Add the white wine and lemon zest and stir a little until the rice absorbs the wine.
4. Add the stock to the rice, one cup at a time, and stir frequently between each addition. Make sure the stock is warm when you add it and don't add additional stock until the rice has mostly absorbed the previous addition.
5. Continue to add stock and stir for about 25-30 minutes, or until the rice has become cooked and tender but is still a little firm. It may not be necessary to use all of the stock to achieve the right consistency.
6. Meanwhile, heat up the olive oil in a separate pan and saute the zucchini for 4-5 minutes, or until it becomes tender. Remove from the heat and set aside.
7. Once the rice has cooked through, add the lemon juice and Parmesan and stir through. Then add the corn kernels, zucchini, and cilantro and mix well to incorporate everything. Season with some salt and pepper.

Stuffed Zucchini with Vegetable Rice and Cheese

I actually discovered the idea of a stuffed zucchini a while ago, back in the summer, but never got around to making it until just now. While shopping at the grocery store I saw these huge zucchini and knew they would be perfect for stuffing because they provided a good portion size. Making these stuffed zucchini also provided me with a great opportunity to use up a lot of miscellaneous pantry ingredients that we had lying around. The beauty of this recipe is that you can put virtually anything you want in the stuffing and then just bake it.

Originally I was going to create something similar to my orzo stuffed peppers but then I decided to use rice instead of orzo. I rarely cook rice and the few times that I have made it I always used the stove. This time, however, I wanted to try using our rice cooker. My brother informed me that "rice expands thrice" as he was taught in his foods class. Well, I don't know if I prepared my rice incorrectly or whether he was mistaught, but my rice barely expanded twice. To make up for my little amount of rice I compensated by adding more vegetables to the stuffing, which no one seemed to mind.

In the end, the stuffing was quite delicious and I think that in the future I might make it as its own separate dish, without going through the extra step of scraping out the zucchini, stuffing, and baking it. Still, the zucchini provided a nice presentation and was already pre-portioned. If I do repeat the process with the zucchini, I think I might also season it a little with some spices, along with salt and pepper, before baking it to give another layer of flavor.

Stuffed Zucchini with Vegetable Rice and Cheese
Note: These are the vegetables I used because this is what I had on hand. Other good additions or substitutes include peas, peppers, beans, etc.

• 3 large zucchini
• 1 cup uncooked rice
• 1 1/2-2 cups water
• 1 large onion, chopped
• 1 cup carrots, chopped
• 1 8 oz (227 mL) can sliced water chestnuts, chopped
• 1 12 oz (341 mL) can whole kernel corn
• 1 cup grated cheese + some extra for sprinkling on top
• Salt and pepper to taste
• Olive oil
• Optional: 1-2 tsp Worcestershire sauce

1. Start by cooking the rice as it will take the longest. If using a rice cooker, simply rinse the rice with cold water until the water turns clear then put into rice maker and cover with water. I'm not an expert on the water to rice ratio, but generally it is recommended to use 1 1/2 to 2 cups of water for each cup of rice, depending on how sticky you like it (the more water, the stickier the rice). If using the stove, bring the rice and water to a boil then reduce the heat and let it simmer, covered, for about 25-30 minutes, or until the rice has absorbed all of the water.
2. Wash the zucchini and cut in half lengthwise, making sure to cut the ends off as well.
3. Using a large spoon, scrape out the insides of the zucchini and set aside. Place the zucchini on a baking pan and brush with some olive oil. Sprinkle with some salt and pepper and add any other spices you wish.
4. Bake at 350 degrees Fahrenheit for 10 minutes.
5. As the rice cooks, prepare the rest of the stuffing by chopping the zucchini flesh and sauteing with the chopped onions over medium heat for about 10 minutes. Stir the mixture occasionally and season with salt and pepper.
6. Add the rest of the vegetables and continue to cook for another 8-10 minutes, or until all of the vegetables are soft.
7. Once the rice is cooked, add it to the vegetables and mix it around. Add the grated cheese and mix thoroughly. If you want, add a little Worcestershire sauce as well for a little extra flavor. 
8. Stuff the zucchinis with the vegetable rice mixture and sprinkle some extra cheese over top. Return to the oven and bake at the same temperature (350 degrees Fahrenheit) for 20-25 minutes.