Light Stunt: Cacio e Pepe

Light Stunt: Cacio e Pepe

My sister-in-law recently celebrated her one year anniversary by taking a European vacation that took her and her husband through Rome. Before she left, I asked her to bring me back some dried pasta from Italy and she did!

Inspiration Behind the Dish

While she was in Europe, I attended the International Food Bloggers Conference where I met Sara Rosso who currently resides in Italy. Somehow we started to discuss Italian food when she asked what I knew about authentic Italian food. I replied that I was surprised to find the cuisine is so simple. To that end, I thought I'd demonstrate it using ingredients from Italy.

Dish Details

Cacio e pepe is Italian for cheese and pepper and refers to the sauce that accompanies this simple pasta dish I adapted from bon appétit.

Ingredients

Kosher salt
1 pound dried spaghetti
3 tablespoons unsalted butter, divided
1 teaspoon black pepper, cracked
3/4 cup Parmesan cheese, shredded
1/3 cup Pecorino cheese, shredded
1 tablespoon fresh Italian parsley, chopped

Method

1. Boil the pasta. Bring a large pot of well salted water to a boil over high heat. Drop the pasta into the water and return to a boil, stirring occasionally for two minutes less than the instructions on the package directs. Drain the pasta, reserving about 1 cup of the pasta water and set aside.

2. Prepare the sauce. While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper to toast and becomes fragrant, approximately one to two minutes. Add about half of the pasta water to the pan and bring to a simmer. Add the pasta with the remaining tablespoon of butter, stirring until melted. Remove from heat and toss with the two cheeses and serve in warmed bowls garnished with parsley.

Final Thoughts

I like this dish for several reasons. First and foremost, despite it's simplicity, it yielded incredible flavor. Second, there's some techniques demonstrated in this dish that might be missed if not highlighted. 1) Add salt to the pasta water. Pasta acts like a sponge and will add incredible flavor to the dish. 2) Undercook the pasta in the boiling water because 3) the pasta will finish cooking in the sauce in order to blend the flavors of the sauce and the pasta. 4) Reserve some of the pasta water to use in the sauce. The starchy water will bind and thicken the sauce, and in the case of this dish, can also act as an emulsifier.

Speaking of the International Food Bloggers Conference, I'll have a fuller review of my experiences hopefully next week.

Presenting: Chicken Piccata

Chicken Piccata

For those of you unfamiliar with my earlier work, I started a series called Presenting: where I attempt to improve my photography and/or plating.

Inspiration Behind the Dish

On Sunday of Food and Wine Conference, I spent a huge portion of that day attending workshops to improve presentation of my food. One of the sessions I attended was Every Picture Tells A Story by Denise Vivaldo of Denise Vivaldo Group. If you're unfamiliar with her, she's absolutely fantastic. It was fun to hear her reminisce about being on the sets of big name TV shows of the 1980s and 1990s working behind the scenes as a culinary producer. The seminar wasn't entirely a trip down memory lane. She gave some great advice too.

Dish Details

One of the tips I picked up during her workshop was to purchase a mobile photography studio so once I got home from Orlando, I went on Amazon and I did. I'm not presenting anything new because I've already published Chef Fabio Viviani's version of this dish. I'm using the dish solely as a prop to practice my photography. I pretty much stuck to Giada's recipe found on foodnetwork.com, so I respectfully request to go there for it in its entirety.

Final Thoughts

The picture needed very little editing. I used my smartphone on auto settings. The only thing I really did was add my logo and cropped the picture of some negative space. I welcome constructive criticism so please comment with it.

Risotto with Mascarpone and Prosciutto

Risotto with Mascarpone and Prosciutto

A couple of weeks ago, I asked my facebook friends' favorite risotto flavors. Parmesan was a popular flavor. Mushrooms was also fairly common. I was a little surprised by the answers given primarily because they're ubiquitous. Furthermore, I examined several Italian restaurant menus but I didn't find much more creativity with their risottos.

I don't know about you, but I get bored with common flavors. It's the reason why I've profiled one with Japanese ingredients, one where I substituted red wine for white and not one but two versions where I replaced the Arborio rice with another starch.

You might be curious to note that I used rather pedestrian flavors but I didn't prepare this risotto to demonstrate interesting ingredient pairings for the sake of taste. The reason I'm presenting this dish to you is due to it's viscosity. A risotto is normally finished off with butter and parmesan but in this case, gruyere and mascarpone is substituted for the parmesan which resulted in a creamier consistency. In addition, the prosciutto also added a contrast in texture because it is crispy, when prepared in the manner the recipe suggests. Other than tasting it for seasoning after the herbs and cheese have been added, I didn't alter this dish from foodnetwork.com so I kindly request you go there for it.

Successful?

I'm happy to report that this risotto has replaced the one with peas and bacon as Mrs. Stuntman's new favorite. In fact, I have a funny feeling this dish will be making a encore appearance on my dinner table sometime soon. I can only conclude that there is something to these vanilla flavors after all. Whew knew?

Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper

Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper

I withheld the entreé I ate at A Land Remembered from my review of the Food and Wine Conference because I was unexpectedly inspired that evening. Weeks prior, it was announced that I was lucky enough to be chosen to participate in this week's #SundaySupper event sponsored by The Beef Checkoff and I had ideas of what I was going to prepare for it but hadn't worked it out fully yet. Well, that evening my original idea was sidelined after eating the filet I ordered. The filet itself was prepared perfectly but what sent it over the top was pairing the cloves from the roasted garlic garnish with a bite of the beef. I left that evening inspired by the pairing and motivated to explore it further.

Before I proceed, let's discuss The Beef Checkoff for a minute. The 1985 Farm Bill established it to research and market beef and is funded by American cattle farmers and ranchers. Please follow them on twitter and pinterest in addition to #SundaySupper's own Beef Pinterest board plus give them a 'Like' on facebook. I also recommend checking out the recipe list on their website because it highlights the versatility of beef with categories such as breakfast dishes and repurposing leftovers. In the interest of full disclosure, this post is sponsored by The Beef Checkoff. All opinions are my own.

The Challenge

Replicate the flavor profile at home I tasted in a restaurant environment.

The Source

I adapted roasting method from thekitchn.com to the compound butters found on Kiss My Smoke.

Ingredients

2 heads garlic, loose layers of "paper" peeled
tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 to 3 medium shallots, chopped
1 cup (2 sticks) unsalted butter, at room temperature
4 12-ounce top sirloin steaks
2 tablespoons Italian parsley, chopped (for garnish)

Method

1. Roast garlic: Preheat the oven to 400⁰ Fahrenheit and place an oven rack in the middle position. Cut each head crosswise so the tips of each clove are exposed. Drizzle each head with a teaspoon or two of olive oil, then wrap each head in aluminum foil. Place each foil pouch on a small sheet pan and roast in the oven until caramelized and soft. Start checking at 40 minutes and, if not completed, at 10 minute intervals until completed. Let it cool slightly, then squeeze out two-thirds of the cloves into a mixing bowl to cool completely. Reserve the remaining third separately.

2. Caramelize shallots and form the butter: While the garlic is in the oven, heat 1 tablespoon olive oil in a small skillet over medium heat. Once the oil starts to smoke, add the shallots and sauté until golden brown, stirring occasionally. Place the shallots along with any pan drippings into the bowl with the roasted garlic to cool. Once cooled, add the softened butter and mix using a hand or stand mixer with whisk attachments. Transfer the butter to a bowl, cover and refrigerate until ready to use.

3. Grill the steaks: Heat a grill or grill pan over medium-high heat. Once hot, grill the steaks to desired doneness, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill and allow to rest, tented with tin foil for 5 minutes. To plate, place a steak in the center of the plate, top with a tablespoon of the compound butter and garnish with parsley and reserved garlic cloves.

Successful?

While I tasted the same flavor profile, it wasn't as good as the restaurant dish. By the way, I did take a picture of the filet, which follows:

Before you go, check out the other beefy dishes in this week's event.

• Beef Barbacoa by That Skinny Chick Can Bake
• Beef Brisket Hash by The Girl In The Little Red Kitchen
• Beef Kafta with Lemon Tahini Sauce by Neighborfood
• Beef Teriyaki On a Stick by In The Kitchen With KP
• Chipotle Tequila Flank Steak by The Messy Baker
• Enchilada Casserole by Melanie Makes
• Greek-Style Beef Kabobs (aka Souvlaki) by Cupcakes & Kale Chips
• Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter by Crazy Foodie Stunts
• Grilled Sirloin Steak and Eggs with Broccoli Rabe by Family Foodie
• Homemade Italian Style Beef Kabobs by Momma's Meals
• Meatball Lover's Sandwich by Shockingly Delicious
• Mini Meatball Minestrone Salad by Foxes Love Lemons
• Pepper Steak Crostini by Cindy's Recipes and Writings
• Pop-in-the-Oven Beef Stew by Alida's Kitchen
• Restaurant Style Burger by Peanut Butter and Peppers
• Shredded Beef Wet Burritos by girlichef
• Spiced Coffee Rubbed Steak by Bobbi's Kozy Kitchen
• Spinach Pancetta Beef Rouladen {Spinach Pancetta Beef Roll-ups} by The Not So Cheesy Kitchen
• Steak and Heirloom Tomato Salad by Magnolia Days
• Stuffed Flank Steak with Butterfly Tutorial by The Foodie Army Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Roast Pork Tenderlion with Mushroom Marsala Sauce and Roasted Potatoes for a Farmer's Market Dinner Party

Roast Pork Tenderlion with Mushroom Marsala Sauce

Earlier this year, I joined a facebook group of food bloggers that all reside in the San Francisco Bay Area. About a month ago, Renee of Creative Mama, Messy House suggested a farmer's market dinner party. Participants shop for ingredients at their local farmer's market and each prepare one course, not unlike a progressive dinner. This was my original motivation for shopping at the Irvington Farmer's Market where I found the pluots to prepare the ice cream dessert I published about a week ago in addition to the tomatoes and mushrooms I used in the scallop dish I published previously.

I had a couple of issues planning this dish. The first issue I had was with the type of ingredients. One of the questions asked was any diet restrictions bloggers had and several noted a gluten-free diet and was placed in that group. In all honesty, I wasn't prepared to do a gluten free dish, as it's not a niche where I specialize but it turns out that it's not nearly as restrictive as I originally feared. In fact, I discovered many of the dishes I have prepared previously are gluten free and I hadn't realize this, so I must thank Renee for providing the inspiration to learn something new. Gluten free diets are required for those that suffer from celiac disease. Generally, foods-other than many grains such as wheat, rye, and barley-are allowable in their unprocessed form. This includes fresh meats, poultry, fruits, vegetables, beans, seeds, nuts, and eggs. For more information on this diet, I'll refer you to this Mayo Clinic page which can explain the diet in more detail. The second issue I had was completely of my own making. In my excitement of coming home with my farmer's market finds, I prepared this entreé only to discover later that I was assigned the appetizer course, so I must thank Jane of The Heritage Cook for agreeing to switch courses with me.

The Challenge

Use ingredients purchased at a farmer's market in a gluten-free dish. In this case, I used parsley, mushrooms and potatoes.

The Source

I adapted the roasting method found on page 147 of Carla's Comfort Foods: Favorite Dishes from Around the World by Carla Hall with Genevieve Ko to a sauce found on finecooking.com. I adapted the potato side from cookthink.com.

Ingredients

1 pound Yukon gold potatoes, washed, scrubbed and halved (or quartered, if large)
3 cloves garlic, minced
Leaves from 3 sprigs fresh rosemary, chopped
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 pork tenderloins, approximately 1 pound each
2 tablespoons unsalted butter
2 medium shallots, chopped
12 ounces cremini mushrooms, sliced thin
1 cup dry Marsala
1 cup chicken stock
3 tablespoons heavy cream
1/4 cup fresh flat-leaf parsley, chopped

Method

1. Roast the potatoes. Preheat the oven to 425° Fahrenheit. In a medium bowl, combine the potatoes, garlic, rosemary, olive oil then season with salt and pepper. Toss to coat the potatoes then transfer the contents of the bowl onto a foil-lined sheet pan. Roast in the oven until the potatoes have a crisp exterior with a soft interior and browned, approximately 35 minutes.

2. Roast the pork tenderloin. Season the tenderloins on all sides with salt and pepper, then place the tenderloins in an oven-safe skillet and into the oven with the potatoes but on a different rack until the tenderloins reach an internal temperature of 135° Fahrenheit, approximately 15 minutes. Remove from oven and set the pork aside on a plate to allow for carryover cooking.

3. Prepare the sauce and finish the dish. While waiting for the potatoes, melt the butter in the same skillet used to roast the pork on the stovetop over medium heat. Once melted, sweat shallots with a pinch of kosher salt, approximately 1 minute. Add the mushrooms and sauté until the mushrooms have browned and the fluid secreted from the mushrooms have evaporated, approximately 3 minutes. Deglaze the pan with the Marsala, scraping any fond, and simmer until almost completely evaporated. Add the chicken stock and reduce by half, approximately 3 minutes. Stir in the cream, parsley and any accumulated fluids from the resting pork then taste, adjusting the seasoning if necessary. Cut the tenderloin into 1 inch pieces. To serve, spoon some sauce onto a warmed plate, then several pork slices on top of the sauce and surround with potatoes.

Successful?

Both Mrs. Stuntman and I noted the intense flavor of the dish and she requested I prepare it again. Also, I believe all of the ingredients are gluten free. Am I correct?

Please check out the other courses in this Farmer's Market Dinner Party:

Appetizer
Caprese Skewers by The Heritage Cook

Salad
Warm Green Bean and Tomato Salad by Creative Mama, Messy House

Side Dish
Loaded Mashed Cauliflower by Nosh My Way

Entreé
Roast Pork Tenderlion with Mushroom Marsala Sauce and Roasted Potatoes by Crazy Foodie Stunts

Dessert
Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce by Fearless Dining

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms

One of the issues I had on a prior visit to the Irvington Farmer's Market was that I went not really thinking of what dish could I prepare with (insert produce)? so I went with a different approach this time and brought my copy of The Flavor Bible. As I looked through the offerings, I noticed these cherry tomatoes, and along with some basil I purchased from a different vendor, noticed a flavor affinity of tomato, basil, scallops, and pasta.

Well, things did not go as planned because the basil was used in the chicken salad but I found this dish to use the tomatoes I purchased. One other item I used from the farmer's market was oyster mushrooms in this dish.

The Challenge

Attempt something different. I don't prepare many appetizers here and thought I could use some variety.

The Source

I adapted this dish from Martha Stewart's website. I have issues with it's preparation, however. First, I'd never put the scallop in butter. I use high heat and butter would burn while I waited for the pan to get to the proper temperature. Secondly, cooking a scallop for 3 to 4 minutes per side will result in an overcooked scallop. Third, I advise wilting spinach by just putting the rinsed leaves into a skillet similar to the method demonstrated in my spinach pasta dish because the oil will splatter once wet spinach leaves hit the pan, creating a dangerous situation.

Ingredients

20 grape tomatoes, quartered
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 cup oyster mushrooms, chopped into 1/2-inch pieces
1/4 teaspoon sugar
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3 cups packed spinach leaves, washed thoroughly
4 large sea scallops

Method

1. Prepare the salsa. Cut each tomato quarter in half, then place in a small bowl. Add 2 tablespoons olive oil and the red wine vinegar, season with salt and pepper, then toss to combine and set aside.

2. Prepare the mushrooms. Heat butter in a medium skillet over medium heat. Once melted, add the mushrooms and season with salt, pepper and sugar. Cook until softened, approximately 3 to 4 minutes. Stir in the thyme and rosemary. Set aside and keep warm.

3. Prepare the spinach. Put the wet spinach leaves in a large skillet over medium heat and season with salt and pepper. Cook, stirring until wilted, approximately 5 minutes. Set aside and keep warm.

4. Prepare the scallops and finish the dish. Pat the scallops dry with paper towels, then season both sides with salt and pepper. Place the remaining tablespoon olive oil a medium skillet over high heat. Once the oil smokes, sear the scallops in the pan on one side only, approximately 1 to 2 minutes. Remove from the pan and rest to allow for carryover cooking. To plate, spoon some spinach in the center of the plate, then top the spinach with one scallop, seared side up. Surround the scallop by garnishing the dish with the mushrooms and tomatoes.

Successful?

While I was pleased with the flavors of this dish, I believe the photo above could have been better. I'm still learning and took this picture outside about 1pm on a sunny July day. It's difficult to distinguish the edge of the plate from the pink tablecloth I used due to the glare. Live and learn.

In other news, I haven't addressed one of my favorite TV shows that currently airs in a while, Next Food Network Star. I choose my favorite by answering the question who's cooking show would I watch? and for me, the answer is still Loreal so I'm finding it frustrating that the selection committee seems to be favoring Lenny. To me, it appears the Network has over compensated Paula Deen's absence with Ree, Trisha, and Damaris. What are your thoughts on the matter? Leave a comment below.

Butternut Squash Gnocchi with Balsamic Brown Butter for a Squashin' Winter #SundaySupper

Butternut Squash Gnocchi with Balsamic Brown Butter

Thank you for your patience with my hiatus.

About a year ago, I moved to my current residence where I published my first dish from my new home. At the time, I hadn't worked out the best place to take pictures of my food which resulted in a shoddy pictures, even by my low standards. So when the team at #SundaySupper Movement tackled winter squash dishes this week (hosted by Heather of girlichef), I welcomed the opportunity to reshoot and update my pumpkin gnocchi dish.

The Challenge

Fix my sub-standard photography.

The Source

I substituted butternut squash for the pumpkin plus an egg for the olive oil and updated the brown butter sauce for more flavor using this Emeril Lagasse recipe, but omitted the herbs in the gnocchi dough and followed Willow's method ofWill Cook for Friends.

Ingredients

1 butternut squash (about 2 pounds) halved lengthwise, seeds and fibers removed
2 tablespoons extra-virgin olive oil
2 1/2 cups all purpose flour, plus more if needed
1 egg
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons fresh sage, finely chopped plus more for garnish
Freshly grated parmesan cheese for garnish

Method

1. Roast the squash and make the dough: Preheat the oven to 375° Fahrenheit. Rub the olive oil into the flesh and season with salt and pepper. Place on a foil-lined sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven and rest until cool enough to handle. Scoop out the flesh into a large bowl and discard the skins. Too the squash, add and combine the egg, nutmeg, salt and pepper. Cover the mixture with the flour and work it into a dough using your hands. Once complete, cover with a damp towel and rest at room temperature for 30 to 45 minutes.

2. Make the gnocchi: Place the dough on a lightly floured flat surface and divide into 4 equal portions. Roll each portion into a long rope, about 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If not using immediately, freeze on a floured sheet tray.

3. Cook and finish the dish: Bring a well salted pot of at least 4 quarts to a boil over high heat. Add the gnocchi and boil until they float to the top. Drain and set aside. In a large skillet over medium heat, melt the butter until the foam subsides and the butter turns an amber color and releases a nutty aroma, about 3 minutes. Remove from heat and add the shallots, vinegar and sage, then season with salt and pepper to taste. Stir to combine. Add the gnocchi and toss to combine. and heat through. Serve in warmed bowls and garnish with fresh sage and parmesan cheese.

Successful?

If I remember correctly, my dish from last year was one of the most balanced I had consumed in a long time, hitting all the notes, despite my problems documenting the occasion: sweet, savory, salty, and sour. This dish was no different but they key is the well seasoned brown butter. If you're interested in the prior photo I've published, you can view it here.

In other news, I can't speak highly enough of Isabel, the founder of the #SundaySupper Movement and Anne of Webicurean who I had the pleasure of meeting in person a couple of weeks ago over dinner when Isabel was in town on business. Anne and I are local. Mrs. Stuntman and our daughter also attended and left the meeting with a better understanding why this movement has attracted so many participants.

From, left to right, me, Isabel and Anne.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Bloody Rice for a Halloween #SundaySupper

Bloody Rice

No, I didn't actually cook rice in blood, but 'fess up and admit that I provoked you to click on my link out of curiosity, huh?

This week's #SundaySupper event has taken on a Halloween theme and is being hosted by Kathia of Basic N Delicious. I thought I'd get into the spirit by renaming my red wine risotto. In discussing risotto with some other food blogger colleagues, I have found a love/hate relationship with the dish. They either love preparing it or are scared of it. You might note where my allegiance lies with my numerous risotto dishes I've published already. It isn't a difficult dish to prepare; it just requires constant attention so a completed mise en place is essential before beginning.

The Challenge

Risotto doesn't get more basic than this version. Could the flavor of the wine stand alone?

The Source

I used Chef Fabio Viviani's recipe I found on his website.

Ingredients

1 quart chicken stock
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 cup Arborio rice
1 cup red wine
1/3 cup shredded parmesan plus more for garnish
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon fresh tarragon, chopped for garnish

Method

1. Place the chicken stock in a medium saucepan and bring to a gentle simmer. Heat the olive oil in a large skillet over medium heat. Once hot, add the onions to the oil and sweat them until softened, approximately 5 minutes. Add in the rice to toast and stir so that each grain of rice is coated in the oil. Deglaze the pan with red wine and stir the rice continually to loosen any fond until most of the liquid has been mostly absorbed. Add one ladle of the simmering chicken stock to the rice and stir continually until it has been absorbed. Continue the process of adding stock and stirring until absorbed until the rice is al dente and the mixture is creamy. Periodically taste the rice after the first two or three additions of stock to determine when the rice has cooked through. You may or may not need all of the stock. Once the rice has cooked, remove from heat and stir in the butter and parmesan, then season with salt and pepper to taste. Spoon into warmed bowls and garnish with extra parmesan and tarragon.

Successful?

I've documented the risotto process in my other dishes, but I wanted to share the striking photo I took when I deglazed the rice.

Despite it being a rather plain dish, the red wine in addition to the other seasonings made the dish flavorful. I especially liked the tarragon garnish because it provided a contrast in flavor, however I think I might try some additional flavors next time. This dish is also reminiscent of a risotto bianco that can be found on page 121 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher. Chef Chiarello recommends using this it as a base and then stirring in sauces such as pesto or Bolognese to add flavor.

Other Sunday Supper Participants



And finally, please check out this week's other Sunday Supper contributors:

COCKTAILS

• Bloody Mary by La Cocina de Leslie
• Head Will Roll Cocktail by Noshing with The Nolands
• Wicked Sangria by The Messy Baker

SWEETS AND DESSERTS

• Snickers Fudge by I Run for Wine
• Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
• White Chocolate Monster Munch by That Skinny Chick Can Bake
• Soft and Chewy Chocolate Candies by What Smells So Good?
• Candy Corn Puppy Chow by Pies and Plots
• Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
• Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
• Snickerway Truffles by Peanut Butter and Peppers
• Homemade Peanut Butter Cups by The Texan New Yorker
• Jack Skellington Oreo Pops by Big Bear’s Wife
• Halloween Crunch Truffles by The Weekend Gourmet
• Frozen “Boo” Nana Pops by Momma’s Meals

CUPCAKES, COOKIES AND MORE

• Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
• Candy Corn White Chocolate Pretzels by Alida’s Kitchen
• Soft Apple Cider Cookies by Killer Bunnies, Inc
• Spooky Cookies by Basic N Delicious
• Pumpkin Bomb Cupcakes by My Other City By the Bay
• Cinnamon Rolls à la Great Pumpkin by Ninja Baking
• Candy Corn Parfait by The Urban Mrs.
• Trick or Beet Brownies by Foxes Love Lemons
• Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
• Dark and Stormy Gingerbread by girlichef
• {flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
• Monster and Mummy Cupcakes by Hip Foodie Mom
• Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
• Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
• Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
• Zombie Cupcakes by Treats & Trinkets

APPETIZER, MAIN MEALS

• Shrek’s Dirty Q-tips by Shockingly Delicious
• Green Tomato Chilli by Jane’s Adventures in Dinner
• It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
• Mummy Calzone by Curious Cuisiniere
• Pumpkin Soup by Juanita’s Cocina
• Pizza Bones by Cindy’s Recipes and Writings
• Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
• Spooky Stew by Happy Baking Days
• Bloody Rice by Crazy Foodie Stunts
• Ghost Flatbread Pizzas by Family Foodie
• Witch Hats by A Kitchen Hoor’s Adventures

Light Stunt: Cheddar Ham Soup

Cheddar Ham Soup

Before I proceed, I have a confession. If you're a regular reader here, you know that one theme consistent throughout this website is me taking myself out of my comfort zone in an effort to learn something. Well, when I announced that I'd dedicate September to desserts, I never felt so out of place. A contributing factor in the number of dishes I produced is insufficient planning on my part, so I must apologize. Now that I have an ice cream machine, I'll publish one as I see fit.

Last week Mrs. Stuntman purchased a ham for our family that was rather large so I have been looking at recipes for leftovers, which is how this dish came about. I might equate this to a challenge on Chopped in trying to piece together a dish from odd ingredients. I like this dish from a conceptual standpoint because it's a creative way to use a Mornay sauce which is a derivative of a béchamel sauce. You might recognize a Mornay because it's a component of a Hot Brown sandwich and a macaroni and cheese.

The Challenge

Re-purpose leftover food

The Source

I used a recipe from Taste of Home's website.

Ingredients

2 cups potatoes, peeled and diced
2 cups water
1/2 cup carrots, sliced
1/4 cup onion, chopped
1/4 cup unsalted butter, cubed
1/4 cup all-purpose flour
2 cups 2% low-fat milk
kosher salt and freshly ground black pepper, to taste
2 cups (approximately 8 ounces) cheddar cheese, shredded
1 1/2 cups cooked ham, cubed
1 cup frozen peas
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon saltine crackers (for garnish)

Method

1. Prepare the base: combine potatoes, water, onions, and carrots in a saucepan. Bring to a boil, cover and reduce to a simmer and cook until the vegetables are tender, approximately 10 to 15 minutes.

2. Prepare the Mornay and finish the dish: While the vegetables are simmering, melt butter in a second saucepan. Create a roux by stirring in the flour and stir until smooth. Gradually add the milk then season with salt and pepper. Bring the béchamel to a boil and stir until thickened, approximately 2 minutes. Add the cheese and stir to melt. Add the Mornay to the undrained vegetables and then add the ham and peas. Serve immediately in warmed bowls, garnished with crackers and parsley.

Successful?

This dish would be perfect for a cold winter evening because it was a little rich, but the sweetness of the carrots balanced the saltiness of the ham well. I classified this dish a Light Stunt (appropriate for a weeknight) because I was able to finish cooking the dish in about 20 minutes, but please keep in mind that the mise en place is a little labor intensive.

Presenting: English Toffee Bark

English Toffee Bark

No, I haven't forgotten you.

I regret dedicating this month to desserts, not because I don't want to feature them, but because I didn't plan very well. Don't worry, I recently added to my arsenal of kitchen gadgets and will have more for you next week. After all, this really isn't a composed dessert; just a type of candy.

Like some other dishes I've published here, this appeared on my first website. It accompanied my coffee liqueur gift I publish last Christmas and I even had a small side project a couple of years ago selling some. I'm considering doing so again this year, so I'll only give you the ingredient list of white granulated sugar, unsalted butter, vanilla extract, kosher salt, water, semi-sweet chocolate and almonds.

I was also able to find the picture I took in the autumn of 2010 and wanted to improve it.

Summer Panzanella

Summer Panzanella

Like my gazpacho dish I published last month, panzanella has been on my radar for a while. The dish originates out of Tuscany and it's a tomato and bread salad that, like gazpacho, is also popular in the warm summer months when tomatoes are in season. This dish also allowed me to return to my roots by making food from scratch.

The Challenge

Making a pantry item from scratch to be used in another dish.

The Source

I guess you could say I'm returning to my roots in this respect too because I used Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher as my source. The croutons can be found on page 38 and the panzanella is on page 94.

Ingredients

1/2 stick (1/4 cup) unsalted butter
6 cups crust-free, day-old bread, cut into 1/2-inch cubes
6 tablespoons finely grated parmesan cheese, plus more shaved slices from a wedge for garnish
2 pounds tomatoes, peeled, seeded and diced
1/4 cup red onion, minced
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice, freshly squeezed
2 tablespoons fresh basil, chopped
2 tablespoons fresh tarragon, chopped
Kosher salt and freshly ground black pepper, to taste
2 cups arugula

Method

1. Make the croutons: Preheat oven to 350° Fahrenheit. Melt the butter over medium heat in a large skillet. When it begins to foam, add the bread and toss to coat in the butter, then add the grated parmesan and toss again. Immediately transfer the bread to a foil-lined sheet pan and place in the oven, tossing the bread once or twice, until the bread is crisp and lightly colored outside but still soft inside, approximately 15 minutes. Remove from the oven and cool completely.

2. Combine the panzanella ingredients: Drain the tomatoes of any excess fluid in a colander while preparing the rest of your mise en place. In a large bowl, combine the tomatoes, onion, garlic, olive oil, garlic, lemon juice, basil, tarragon, croutons, salt, and pepper. Divide the salad onto serving plates and garnish with arugula and shaved Parmesan.

Successful?

When I presented this salad to Mrs. Stuntman, she complained about the absence of protein (i.e. no bacon? fried egg?). Then she tasted it. I must admit, I'm not a huge fan of raw tomatoes, but it was one of the most well-seasoned and balanced salads I've eaten. I also wanted to get this dish in before the summer tomato season was finished this year. Chef Chiarello has also adapted the concept of the panzanella for the autumn, winter and spring using produce in season so I hope to profile those versions in the future.