Butternut Squash Puree
Ingredients:
1 whole butternut squash, approx 2-2.5 pounds
Preparation:
1) Preheat oven to 400-degrees
2) Split squash in half vertically and scoop out the seeds and pulp.
3) Season the flesh side of the squash with salt and pepper
4) Rub the squash with oil, then place flesh side down on a sheet tray.
5) Cook until tender, about 35 minutes.
6) Let squash cool, then peel away the skin.
7) Put squash through a food mill or food processor and process until smooth. Set aside.
Risotto
Makes 5 servings
Ingredients:
1 oz minced Spanish onion
4 oz butter (1 oz for cooking, 3 oz for finishing)
1 cup Nano or other traditional Italian rice
1/2 cup white wine, preferrably a dry white like chablis
3/4 qt vegetable stock, HOT
salt and fresh ground black pepper to taste
1/4 cup Reggiano Parmigiano or Grana Padano cheese, grated fresh
1 1/2 cups butternut squash purée
Preparation:
1) Sweat the onion in 1 ounce of butter in a heavy saucepan until the onions are soft with ZERO COLOR, about 7 minutes.
2) Add the rice, slowly, and mix thoroughly with the butter.
3) Add the wine and reduce until the wine has been fully absorbed by the rice.
4) Add about 1/3 of the hot stock and cook, stirring constantly, over med-low heat until the rice has absorbed the stock.
5) Repeat, add the remaining stock in 1/2 cup portions, allowing each to be absorbed before adding more. Cook until the rice is tender but still al dente, "to the tooth," about another 8 minutes.
6) Add the butternut squash purée, stir to combine.
7) Remove pan from heat, add remaining butter and all the cheese. Stir vigorously until fully incorporated.
8) Season with salt and pepper to taste.
9) Cover risotto with aluminum foil, keep warm in a low temperature oven or on top of the stove
Scallops
Ingredients:
10 large, very fresh, day boat scallops, DRY
Preparation:
1) Place a sauté pan on high heat.
2) Add 1 oz of oil to the pan. Once the oil begins to shimmer, about 30-35 seconds, place the scallops in the pan.
3) Once you see some color creeping up the side of the scallops, about 1 minute, give the pan a shake. If the scallops move freely without you touching them, reduce flame to med-low.
4) As soon as there is good color on the scallops, flip them and cook just until the they turn white. Don’t overcook. Scallops cook quickly, and if very fresh, need very little cooking.
Dish Presentation:
1) Divide warm risotto among five plates, add two scallops per plate, garnish with a julienne of Granny Smith apples.