Winter Squash - Sage Risotto

This is inspired by a similar risotto dish Ed and I had in February 2009 at the Center Cafe* in Moab, Utah.

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

6 generous servings as a main course (I often halve this recipe).



Preheat oven to 425 degrees F.

Cut in half, peel, and cut in 3/4 inch cubes:

1 butternut squash

Put

2 t olive oil in a baking dish

Add the squash and toss with the oil. Place in preheated 425 degree F oven and roast for approximately 1/2 hour, shaking the pan and/or tossing the squash with the oil every 10 minutes, or until squash is tender.

Wash and chop:

2 T fresh sage

While squash is cooking, in a medium sized heavy sauce pan over medium heat, melt:

2 T butter (I often omit or add additional olive oil in place of some/all butter)
2 T olive oil

Add:

4 medium shallots, finely chopped (or 1/3 c onion, finely chopped onion + 1 t garlic, finely chopped)

Cook stirring for about 3 minutes, until the shallots are wilted and semi-transparent. Add:

2 c uncooked Arborio rice

and stir well using a wooden spoon to combine the rice and shallots and coat the rice.

BEGIN to add

6 ½ c chicken or vegetable broth which has been heated to the boiling point

ABOUT ¾ CUP AT A TIME, stirring well after each addition until the broth has been mostly absorbed by the rice. Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes. Remove from heat and add the squash and the sage.

Stir well and serve immediately, Serve immediately on warm plates. Top with

Finely chopped fresh sage

The Center Cafe served this dish on top of fresh asparagus.  However, this is more of a fall dish and asparagus, a spring vegetable.  Need to rethink this approach.  November 2011 : See Mushroom Risotto with Winter Squash and Sage



Reviewed 5/29/2017

Crab Cakes

Most crab cakes have fillers: potatoes, bread crumbs, peppers and or onions, mayonaise - take your pick.** The dungeness crab cakes Ed and I had recently (February 2009) at the Center Cafe* in Moab, UT seemed to be pure crab...well crab plus something to hold the crab together. They were spectacular!

Soon after we returned home, I found dungeness crab on special at Costco and that was enough to inspire me to experiment. After perusing several crab cake recipes, I decided to use egg and a bit of flour as the "binder". Here is the resulting recipe which Ed and I decided comes pretty close to Center Cafe's. The mustard addition is mine; Center Cafe served their crab cakes with tomato coulis and creme fraiche. While the Costo crab (canned and refrigerated) is okay,  I have since decided I much prefer to use fresh crab, either Dungeness or King Crab.

Makes 4 medium size crab cakes - Serves 2 as an entree; 4 as an appetizer.

Pick the meat from:

One dungeness crab (about 2.5 pounds; this should yield a little over half a pound of meat) or ~ 1 1/4 King Crab legs/claws. Alternatively you can buy 8 oz of lump crab.

Mix with:

1 egg, well beaten
1 T flour
1 t Ducktrap River Mustard Dill Sauce (optional)

Shape into 4 cakes, putting cakes on a plate/pan that has been covered with wax paper.

Refrigerate up to several hours. Just before cooking, place crab cakes in the freezer for 5-10 minutes so they become firmer and easier to handle without falling apart. Dip each crab cake in:

Flour

to lightly coat each side. Meanwhile heat

2 T olive oil

in a skillet large enough to hold all four cakes. Place the crab cakes in the hot oil and cook 2-3 minutes on each side until the crab is heated through and the surface is browned (if raw crab is used, the cooking time will need to be increased so that the crab is cooked through, 4-5 minutes per side depending on thickness of the cakes).


Serve with:

Lemon wedges
Mustard Dill Sauce

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

December 2013:  I was making crab cakes the other night and about to fry then in oil on the stove, when Ed suggested "we keep the galley clean and cook them on the grill like the scallops".  He heated the griddle, added a thin coating of olive oil and when the oil was hot placed the crab cakes on the griddle.  He cooked the crab cakes about 3 minutes on a side until just heated through.  (Photo at left: cooked on grill, very hot griddle placed on stove for serving) Great suggestion!


** July 2017: In fact some are not even made with real crab but with imitation crab, some brands of this product better than others.  Buyer beware!

Reviewed 7/9/2017

Moab

Ed and I just got back from a trip to Colorado and Utah which included 3 glorious days in Moab. We had a great hike into Delicate Arch the first afternoon.





A fabulous day in the Island in the Sky section of Canyonlands followed. At Canyonlands we hiked to and around Upheaval Dome and out to Green River Overlook and Grand View Point Overlook which has marvelous views of the Green and Colorado rivers 2000 feet below.




 Finally, the third day we had an awesome hike (not recommended for those with acrophobia) to Devil's Garden and Double Arch via the Primitive Loop Trail.





The first night we had dinner at our favorite Moab restaurant, Center Cafe*.  The dungeness crab cake appetizer and the risotto with sage and butternut squash entrees were so delicious we returned a second night. We had an awesome beet, hazelnut, arugula salad with horseradish panne cotta for an appetizer, crab cakes (because they were I think the best crab cakes we've ever had) as entrees with a side of the risotto since they did not have a different vegetarian offering that evening. Since the chocolate cake we had the previous night was not particularly memorable and they were out of their specialty creme brulee and especially because we were pleasantly full, we skipped dessert.

I think I've nailed the Crab Cakes as well as the Winter Squash Sage Risotto recipes, and finally after a miserable failure, I've finally (2011) come up with a reasonable facsimile of the Beet Salad with Horseradish "Panna Cotta"

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

All photos this entry © 2009 Edward C. Kern, Jr.

September 2017:  On our last couple visits to Moab we have stayed at the Sunflower Hill, a bed and breafkast which we enjoyed.  The last time we were there we tried Desert Bistro for dinner. Though I can't recall what we ordered, I do remember the dinner was good, and not as expensive as suggested by the current menu.

April 2018; We visited Moab March 19-21, perhaps a bit later than we usually go in the spring and found it was considerably more crowded.    Probably as a result of this increasing traffic, "The latest plan by the National Park Service is to start requiring reservations to visit Arches by private vehicle from March to October starting next year." We spent an afternoon at Canyonlands, A day at Arches climbing the long and short trails to Delicate Arch, and hiking around the Windows.  Again we stayed at the Sunflower Inn and enjoyed two dinners at Desert Bistro.  The first night we shared a salad and each had an entree.  Along with the excellent bread that starts the meal we both agreed it was too much food.  However, the remaining chicken and bread made excellent sandwiches for the next day.  The second night we shared an appetizer, barely braised tuna (stay tuned for recipe), a salad and an entree. Considering the entree  "Grilled marinated Pork Tenderloin served with apple-chipotle pepper beurre blanc, accompanied by crisp shredded potato & herb gallette and sautéed vegetables" contained  over 8 ounces of pork (the amount of meat I buy when shopping for the two of us), this was plenty for Ed and me.  Wish Desert Distro, like some of our other favorite restaurants, had small plate options. Singha Thai Cuisine located in the same space that previously accomodated the Center Cafe was recommended by Sunflower Hill staff, but we belatedly discovered that it is closed on Tuesday nights. The morning of the 21st we visited the Landscape Arch area before heading for lunch along Route 128 at Fisher Towers on our way back to Carbondale.                                                                                                                                                                                                                                                                                                              

Reviewed 9/20/2017
April 2018 update added

Sweet Potato and Pumpkin Ravioli with Carmelized Onions with Pecans, Pears and Cranberries

I have not made ravioli in many years but am occasionally tempted by some of the fresh ravioli at Whole Foods. My favorite is sweet potato and pumpkin/squash with caramelized onion. I serve as follows:

Heat water to boiling and cook:

1 package sweet potato, pumpkin and/or squash ravioli. According to instructions on package [I am careful not to boil ravioli hard as I find this breaks up the pasta and causes the filling escape].

Meanwhile in a large wok heat:

2 t olive oil

When oil is hot add:

1/3 c pecan halves

Saute for 2 minutes, stirring constantly then add:

1 pear, thinly sliced

1/3 c dried cranberries                                                      

3 T maple syrup (or more to taste)

Mix to coat fruit and nuts thoroughly with syrup then simmer until ravioli is cooked. Drain ravioli well, then add to wok. Mix thoroughly but gently being careful not to tear the ravioli. Serve on warm plates making sure that most of the pecans, pears and cranberries are on top of the ravioli.

VARIATION: Cook 1 package 365 Butternut Squash Ravoli (frozen) according to instructions. Top with 2-3 oz roasted and peeled chestnuts, cut in small pieces, 2 T dried cranberries and several leaves of fresh sage, sliced, all satueed lightly in 2 T olive oil. Add 1 T maple syrup just before serving. (No need to toss the ravoli with the sauce.)

Reviewed 5/30/2017

Revised 12/5/2024: VARIATION and photo added

Ravioli - Traditional

Ed's introduction to ravioli was Chef-Boyardee from the can when cruising on Alised. My first memorable ravioli came from Biaggi's in Boston's North End. Biaggi's, made plain cheese ravioli and also sold fresh pasta cut to one's preferred width. Biaggi's along with all the cats that used to snooze in the shop window is long gone as is the original Trio's that followed some years later on Hanover Street. All time best ravioli was at a small trattoria in Venice; ravioli with a chestnut filling served in in a light cream sauce with shelled fresh peas. Hmmm think I will try to make something like that soon.... stay tuned.

Back in the 70's, inspired by Betsy who brought homemade ravioli when she and her husband came to sail on our first Condor, I made my own ravioli for a while. For the record, with thanks to Betsy, here is her recipe (serves 6).

FILLING

Break up and place in a small skillet:

1/2 lb ground beef

Cook and drain [blot off as much fat as possible on paper towel(s) - see Scrambled Hamburg]. Mix with:

1/4 c well-drained chopped cooked spinach
1/4 c Parmesan cheese [grated]
2 T finely chopped parsley
1/3 c fine dry bread crumbs
1/3 finely chopped salami [don't think I've ever added this]
2 eggs slightly beaten
1/4 t salt
Pepper to taste

PASTA

Sift into mixing bowl

2 c all-purpose flour

Make a well in the center and add:

3 egg yolks
3/4 t salt
3 T lukewarm water (more may be necessary)

Mix to a smooth dough [adding more water if necessary] that can be shaped into a ball. Knead on a well-floured board about 10 minutes. Brush with oil and let stand, covered about 10 minutes. Divide in half. Roll one half until paper thin. Turn dough frequently and gently stretch with fingertips. Cut into strips 2 inches wide. Place 1 tsp ["1 tsp" is what Betsy's notes say, she may mean 1 small teaspoonful; I haven't made this in a while but I think I used more than 1 level t] filling at 2 inch intervals. Brush around filling with beaten egg. Lay a second strip of dough over the filling. Press around the filling to seal. [I use a 2 inch square "ravioli maker/press" I bought in the North End.] Cut between mounds of filling. Cook a few at a time in boiling broth or water for 15 minutes. Repeat with second half of dough.

When ready to serve, heat up the ravioli in hot tomato sauce. In a medium to large pot combine:

1 onion, chopped
Several cloves of garlic that have been previously cooked in 1/2 T olive oil
2 [small] cans tomato paste
5 cans [from the tomato paste] of water
Flour to thicken if necessary
Salt, pepper, oregano and basil to taste

Simmer for 10 - 15 minutes before adding the ravioli.

Betsy adds, "Ravioli can be refrigerated overnight after cooking. Can also be frozen, but they loose a little in translation."

Anyway, I have not made ravioli in many years. I am occasionally tempted by some of the fresh ravioli at Whole Foods. For my current favorite recipe see: Sweet Potato and Pumpkin with Caramelized Onion Ravioli with Pecans, Pears and Cranberries.

Reviewed 5/30/15

Sort of Pears Helene

If you've had this dessert before or seen it on a menu and wondered where the Helene came from, here is the definitive answer compliments of Wikipedia:

"Poire belle Hélène (German: Birne Helene) is a dessert made from pears poached in sugar syrup and served with vanilla ice, chocolate syrup, and crystallized violets. It was created around 1870 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.Simpler versions replace poached pears with canned pears and crystallized violets with sliced almonds."

All news to me. I've always thought of Pears Helene as half a poached pear with vanilla ice cream, raspberries and chocolate sauce on top in that order.... Hmmmm, maybe I'm confusing peach melba. At any rate, here is a dessert I made recently using Stonyfield Farm After Dark Non-fat Chocolate Frozen Yogurt - not as rich as ice cream but the best non-fat yogurt I have found.

Peel, halve and carefully core:

1 fairly hard pear (for each 2 persons to be served)

Place in a sauce pan with water to cover (~1 cup per pear) and add per cup of water:

1 T sugar
1 T lemon juice

Bring to boil then add pear(s) and simmer 2-3 minutes or until pear is easily pierced with a fork. Remove from heat and cool to room temperature.

When ready to serve, remove pear halves from liquid and place each half center side up on a dessert plate. In a small dish place:

1 T Ghiradelli 60% cacoa bittersweet chocolate chips per pear half

Microwave on high for 30 seconds then stir. Check and  stir at 30 second intervals until chocolate is smooth. Be careful, if a small amount of chocolate, check more often. It will burn!

Top each pear half with:

Scoop of chocolate frozen yogurt
1/2 cup raspberries or marionberries (fresh, or frozen thawed to room temperature)
Hot melted chocolate

Serve immediately.

HINT: If you melt chocolate frequently (as for dipping strawberries when they are in season), or Dark Chocolate Drizzle, of which this dessert is a variation, cover and leave the small bowl used to melt the chocolate with any unused melted chocolate in the refrigerator.

Reviewed 5/17/17

Freezing Strawberries

Since I prefer frozen local strawberries over the fresh strawberries available during our winter, I freeze a lot of local berries when they are in season, mostly mashed or sliced. In no case do I add any sugar; these berries are deliciously sweet on their own.

Take stems off the berries using a strawberry huller and brush off any visible dirt (do not wash).

For mashed berries, slice berries and place in bowl. Mash gently with a potato masher.* Put in freezer containers and pack berries gently with a fork so that juices completely cover the berries. Do not fill to the top of the container as mixture will expand as it freezes. Most freezer containers have a suggested "fill level" line. I think berries prepared in this manner work best for Strawberry Shortcake and as a middle layer for Chipotle Chocolate - Olive Oil Cake. This is also the most space-efficient way to freeze berries. By comparison, a quart of frozen sliced berries when thawed yields less than 1/2 a quart of sliced berries and juice.

For sliced berries, slice berries and place on a piece of wax paper on a cookie sheet. Place in freezer just until slices are frozen. Remove sliced berries from paper and place in freezer container. Return to freezer immediately. Sliced berries are especially good for salad (Weeds with Pecans and Fruit) and cereal topping. Sliced or whole berries are good for early spring Strawberry Rhubarb Crisp/Pie as rhubarb comes into season well before strawberries.

For whole berries, place berries in container and freeze. When freezing whole berries, the container can be filled to top as there is enough "air space" for the berries to expand as they freeze.

A full quart box of berries weighs ~ 1 pound,  8 ounces.











A quart container of sliced (frozen, see above) berries weighs about 1 pound, 2 ounces








A quart container of sliced, mashed strawberries weighs about 1 pound, 15 ounces.  This is by far the most space-efficient way to store frozen berries.


 











* Or skip the bowl and as shown above put slice berries in freezer container and mash dirrectly in container.
December 2014:  STRAWBERRY STAINS
This Christmas I ended up with several strawberry stains on my linen tablecloth.  When stain remover did not seem to work, I checked on line and found that vinegar is good for removing strawberry stains.  Sure enough, it took several applications followed by gentle brushing but the stains did disappear and the cloth washed clean.  Had I not used the stain remover/prewash, and gone straight to the vinegar as some sources suggested, the process might have been quicker.  Will keep this in mind for future stains on clothing.

August 2016: Forget the vinegar, see: MAKE STRAWBERRY STAINS VANISH

Reviewed 5/17/17