Recipes from Oct. 4, 2007
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Roasted Beet & Goat Cheese Risotto
2 Tbsp. olive oil
1 Tbsp. butter
1/2 cup finely chopped shallot or onion
10 oz. risotto
1 cup white wine
8 cups chicken or vegetable broth, heated
1 beet, roasted and halved (puree one half, cube the other half)
4 oz. goat cheese
2 tsp. salt, black pepper and white pepper (combine equal parts of each)
Fresh sage
Turkey bacon or pancetta, fried and crumbled (optional)
Measure and prepare ingredients for risotto. Heat olive oil and butter in large
pot over medium to high heat. Add shallot or onion and sauté until translucent.
Add risotto; stir constantly 2 to 4 minutes. Pour in wine; cook and stir constantly
until liquid evaporates. Begin adding 1 cup broth at a time, making sure each cup
is completely evaporated before adding more broth. Continue this process until risotto
is al dente or just barely soft. Stir in beet puree and remove from heat; stir about
2 minutes. Stir in goat cheese and gently fold in cubed beet. Divide risotto onto
serving plates and garnish with sage that has been fried in olive oil for 30 seconds.
Garnish with turkey bacon or pancetta, if desired.
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Kabocha, Shiitake and Shiso Ravioli in Miso Broth
1/2 kabocha squash, peeled and cubed
1 cup chopped dried shiitake mushrooms
6 cups chicken or vegetable broth, heated
1/2 cup chopped Maui onion
3 Tbsp. olive oil
1/2 cup shredded Parmesan cheese
2 shiso leaves, chiffonade
Salt, black pepper and white pepper (combine equal parts of each)
12 won ton pi (square wrappers)
1 egg beaten with 1 Tbsp. water (egg wash)
1 tsp. miso
3" piece konbu
1 tsp. grated ginger
1 tsp. minced garlic
1 tsp. sake
2 Tbsp. tamari soy sauce
Watercress
1/4 cup Parmesan shavings
Boil cubed kabocha for about 5 minutes until al dente. Soak shiitake mushroom in
hot chicken or vegetable broth to rehydrate; strain and reserve broth. Sauté onion
in olive oil for 3 minutes; cool and mix with kabocha, shredded Parmesan and shiso
leaves. Season with salt, black pepper and white pepper.
To make ravioli, place 2 tablespoons squash mixture on won ton wrap. Moisten edges
with egg wash and seal with fork tines. Working in batches, cook ravioli quickly
in boiling water for 1 to 2 minutes. Drain and place on baking sheet lined with
plastic wrap. Combine reserved broth, miso, konbu, ginger, garlic, sake and tamari;
simmer at least 10 minutes to develop flavors. Do not allow to boil.
To serve, place ravioli in shallow bowls and ladle hot broth over. Garnish with
shiitake mushroom, watercress and Parmesan shavings.
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Squash Thai Noodle Salad with Ginger Sesame Dressing
1 large spaghetti squash
2 carrots, peeled and slivered or spiral-cut
2 cucumbers, halved lengthwise and sliced on the bias
1 red bell pepper, seeded and julienned
2 cups edamame, thawed and shelled
1 jalapeno pepper, minced
1/2 bunch cilantro, chopped
1/2 cup chiffonade of basil
Chopped green onion
1/2 papaya, cubed
1/2 bunch mint leaves, chiffonade
1/2 head red cabbage, shredded
Dressing
2 Tbsp. minced fresh ginger
2 Tbsp. minced garlic
4 Tbsp. rice vinegar
2 Tbsp. tahini
2 Tbsp. tamari soy sauce
2 tsp. turbinado sugar
Pinch of salt
2 tsp. chili pepper flakes
2 Tbsp. canola oil
2 Tbsp. sesame oil
2 Tbsp. white and black sesame seeds
Cut spaghetti squash in half and bake at 350 degrees until al dente. Shred with
a fork to make ‘noodles.’ Allow to cool. Combine with carrots, cucumbers, red bell
pepper, edamame, jalapeno, cilantro, basil, green onion, papaya and mint.
In a blender, combine ginger, garlic, rice vinegar, lime juice, tahini, tamari,
turbinado sugar, salt, and chili pepper flakes. Slowly add sesame and canola oils.
Blend until completely combined. Mix in sesame seeds.
Toss salad mixture with dressing until completely coated. Plate on a bed of shredded
red cabbage.
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Ginniberries’ Original Spinach and Kale Wild Rice Casserole
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. butter
2 Tbsp. olive oil
4 cups cooked brown, basmati and wild rice blend
2 lbs. spinach, cooked, chopped, cooled and drained well
1 lb. kale, cooked, chopped, cooled and drained well
2 eggs
1 egg white
1 cup milk
1/4 cup chopped fresh dill
1 1/2 cups shredded cheddar cheese, divided
2 Tbsp. tamari soy sauce
1/2 tsp. salt and pepper
1 tsp. cayenne pepper
1/2 tsp. nutmeg
1/2 tsp. paprika
1/4 cup sunflower seeds, divided
Sauté onion and garlic in butter and olive oil 2 to 3 minutes. Remove from heat
and combine with remaining ingredients. (Reserve 1/2 cup cheddar cheese and about
1 tablespoon sunflower seeds for garnish.) Place in lightly oiled casserole. Cover
with foil and bake at 350 degrees for about 40 minutes. Top with reserved cheddar
cheese and sunflower seeds.
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