Ladies and gentlemen, I give you my newest favorite dish! I knew I wanted to make risotto this weekend and I have been thinking about a dish I had at a restaurant recently that had a really good pomegranate sauce, so I built this dish based off those two components. I also did an Instagram search for #risotto to look for plating inspiration.
Since I’ve acquired all these new handy dandy skills from class, I figured I’d put them to work and make my own veggie stock to use. One of my issues with using store-bought stock is that some of them are too dark, and it turns the rice dark, which I don’t like and definitely didn’t want for this particular dish. So, since there was no suitable excuse not to, I started the day slicing, chopping and boiling down my own vegetable stock. I got exactly the color I wanted.
Exhibit A – gnocchi mush.
Typically, our weekend is planned around “what’s for dinner”, and this weekend was no exception, even with the holiday mixed in. Inspired by my latest issue of Bon Appetit and the amazing tomato sauce I had left over from class, I figured why not make gnocchi!
Well, the culinary gods had other ideas. The sauce was not the issue, it was the gnocchi that foiled the plans. It started out easy enough, but I think I may have over cooked it because it turned in to a big mush ball. See exhibit A.
Time for plan B. This dish was always about the sauces to begin with, so all I had to do was get another pot of water going and boil whatever pasta I had in the house, which turned out to be about a cup of cavatapi and some lasagna. That’s not much but it would work.
Fall officially made its presence known this weekend. From a sleety, windy, freezing Halloween to being forced to pull out my winter jacket, everything screamed “hibernate”. I was up for the challenge – it’s been a while since the weather forced me inside for an entire weekend, so I decided I’d make this a practice run for the imminent, months-long winter isolation.
The first thing one must do when faced with such a challenge is to watch egregious amounts of TV, read and sleep. This doesn’t leave much time for an elaborate dinner, but that is fine because the only thing suitable to prepare in such a scenario is bubbly, warm, comfort foody macaroni and cheese.
If you have an hour, you can get this pulled together and get right back to binge watching/reading/sleeping in no time.
If you’re looking for a project, I’ve got a good one for you here. Had it not been for the awful showing of the Bears at New England today, I might still be in the kitchen putting this together. I got irritated and shut the game off at half time and went to work on dinner. It was too nice out to be sitting around watching TV anyway.
Squash rule the autumn dinner plate and rather than make a soup or stuff it with something, I wanted to make this sauce.
When done all at once, this will probably take you about 3-4 hours. Ravioli is a pretty labor intensive pasta to make, and I always question myself why I continue to make it. Oh, yeah, that’s right – it’s totally awesome. The good news with this is that you can spread out the tasks and even do some the day before. Especially the pasta. That’s probably the most labor intensive part of this dish – rolling out the dough, filling it, cutting it just right. You can’t rush that part, it just takes what it takes to get it done. If you make the pasta the night before, cover and store it in the refrigerator. You could also just use store-bought pasta and use this sauce to fancy it up.
Tomato sauces are not something I usually go for. Something about them just doesn’t do it for me. I think it’s probably because I totally over did it on spaghetti in college. It was an easy, cheap thing to make so I made it all the time because I could also get a few meals out of one batch.
It’s a rare occasion that I want anything tomato sauce based, but I had a bunch of ingredients to use up this weekend and the best thing to pull together was this spicy tomato sauce. “Fra Diavolo” by the way, means “Brother Devil” – an appropriate name for this given the level of spice in this sauce.
As previously mentioned and evidenced by the number of recent risotto postings, I am a bit obsessed with risotto. Even though I made it just last weekend, I tried a new recipe last night. With the dramatic dip in temperatures, I was craving some comfort food and this fit the bill perfectly.
I borrowed the recipe for cream sauce from Real Simple, adapting it to not use the onions, but this sauce is AMAZING and light and would go well over many types of vegetables or fish.
I have a confession to make: I am a bit obsessed with risotto. I love everything about it – the process of making it, all the ingredients that go into it and not least of all, eating it. I love it because it’s versatile and is a dish you can eat year-round, customizing to ingredients and flavors that are in season. It can be made to appeal to any diet preference as well – it works wonderfully with light seafood such as scallops or shrimp and is a great vehicle to highlight seasonal vegetables.
Forever on the hunt for the next awesome flavor profile, I decided that caramelized onions and apples sounded like a good idea to try. I know what you’re thinking – there’s already plenty of onion in the base of risotto, won’t this be overkill? I was worried about that too, but I did it anyway and was glad I took the risk. Caramelizing the onions gives them a different flavor, so this wasn’t overkill with onion. You’re also only going to use a half cup of the onions, so you’ll have some leftover. (Looking for what to do with them? Try this crostini recipe.)