Wednesday, June 25, 2008


1 comment:

I just like saying it. But before trying this recipe, I thought I didn't like frozen yogurt. The stuff of food courts and supermarket freezer sections never appealed to me, seeming like an ice cream pretender that fell far short. But this recipe from 101 Cookbooks has that tang of yogurt that I love, and I used the decreased amount of sugar suggested. Now I'm game to try some other fro-yo recipes!

But first, a useful tip:

If you don't have cheesecloth at home like I didn't last night, try this. Line a mesh strainer with a paper towel, and set that over a bowl. Spoon the yogurt into the paper towel and cover the top with plastic wrap, and all the liquid will drain into the bowl. You've got strained yogurt!

Update: This freezes really hard! Almost unscoopable. But leaving it on the counter for a few minutes sets it to rights.

Sunday, June 22, 2008

Don't be intimidated: Risotto

1 comment:
That's what I recently told a friend who loved the dish. All it needs is near-constant attention, and I even included a pictorial guide below. And don't use regular long-grained rice like I did on my first try.

Butternut Squash Risotto, adapted from Ina Garten's recipe

1 butternut squash
2 tablespoons olive oil
Salt and black pepper
6 cups chicken stock or broth
4 tbs unsalted butter
2 large minced shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine (or 1/4 cup chicken stock if someone doesn't drink alcohol)
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into bite-sized cubes. Place the squash in a roasting pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small pot. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the shallots on medium-low heat for a few minutes. Add the rice and wine (or broth, if using) and cook, stirring, for 2 minutes.

Add 2 ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.

Stir and simmer. When it looks like the liquid has cooked like this, add more stock.

Stir and let it cook until it is almost dry again, 5 to 10 minutes, and repeat the process by adding another 2 ladles of stock. Continue repeating the steps (adding the broth and letting the liquid absorb) until the rice is cooked through but not mushy, about 30 minutes total. Remove the Dutch oven from the heat, and add the squash and Parmesan.

Stir it all together and serve!

Saturday, June 21, 2008


1 comment:

This is my favorite new weekend breakfast/brunch item. I like frittatas because in spite of their fancy rep, they're deceptively easy. No flipping is required with this one (I often break my omelets that way!), and it puffs up beautifully. I skipped the mushrooms, not being a fan of them. I also substituted the sausage for spinach once for a friend who is a self-described "mostly vegetarian," and she loved it.

After some experimenting, I discovered it can easily be converted to a recipe for two, in case you don't have a crowd to cook for.

I simply use the smaller pan on the right (this one's about 6 inches across the bottom and 8 across the top), use 5 eggs instead of 9, halve the other ingredients, and cut the oven time down to 10 minutes. And it still comes out perfect.