First off, let's begin with my mango chutney. A few years ago, my husband and I went to a beer tasting event. There were 6 courses served, each course with a different food that would compliment the beer. One of the entrees featured was pork with mango chutney. Neither one of us had ever had chutney before. I was a fan of mangos, my husband had never tried one. Both of us, never really afraid to try something new tasted it. It was delicious. Chutney is somewhat of a cross between a jam and a salsa, being chunkier than jam, yet thicker than a salsa. It is sweet and spicy, but not overpoweringly hot. You get the sweetness immediately upon your first bite, and then that warm, fuzzy feeling from the heat after you swallow. It is perfect with pork, but can be used many other ways as well... over cream cheese served with crackers, as a dip for pita chips, eaten by the spoonful... well, you get the idea!
Mango Chutney
3 Mangos, stoned and diced
1/2 of an onion, finely chopped
1 small jalapeno pepper, finely chopped (de-seeded too if you like less heat)
1 tbs. grated, fresh ginger root
1 cup brown sugar
1/2 tsp. coriander
1/4 tsp. turmeric
1/4 tsp. ground cloves
1/4 tsp. cinnamon, + 2 cinnamon sticks
1/2 tsp. cayenne pepper
3/4 tsp. crushed red pepper flakes
1 1/2 cups apple cider vinegar
Place all ingredients in a saucepan over medium heat. Stir frequently. Simmer for 45-60 minutes until mangoes are soft and chutney is golden brown. If you like your chutney chunky, simply serve! If you like it not quite so chunky, use an immersion blender to puree the chutney to desired consistency. Store in sterilized glass jars in the refrigerator until ready to use!
The next recipe I want to share is for Butternut Squash and Vanilla Risotto. I know, I know... sounds INCREDIBLY weird! Several years ago for Christmas my husband bought me one of Giada De Laurentiis's cookbooks. As I leafed through it this recipe jumped out at me... I had never had butternut squash, and the thought of making a dinner with vanilla in it was just so bizarre to me that I had to try it! When I make it I use more broth than Giada calls for, and most of the time vanilla extract instead of a vanilla bean. It is now one of our family favorites and perfect in the fall when butternut squash is in season. For the record too... do NOT be afraid of risotto!!! While it IS time consuming, and a dish that definitely needs to be "babysat," I think it gets a bad rap as being difficult to make. Before you start just have everything lined up, ready to go and you will end up with a beautiful dish that will wow!!!
Butternut Squash and Vanilla Risotto
6 cups chicken broth (can also use vegetable broth if you want to do this vegetarian!)
1 large vanilla bean, OR 3 tsp. real vanilla extract
3 cups (about 12 ounces) butternut squash, peeled and cut into roughly 1 inch squares
3 tbs. unsalted butter
1 medium onion, finely chopped
1 1/2 cups Arborio rice (it HAS to be Arborio rice... other kinds will not work!!)
1/2 cup dry white wine
1/2 cup grated parmesan cheese
1/2 tsp. salt
2 tbs. finely chopped chives
In a medium saucepan, warm the broth over medium high heat. Either cut the vanilla bean in half, scrape the seeds into the broth and put entire bean into the broth, or simply add the vanilla extract. When the broth comes to a simmer, add the butternut squash, and continue to simmer until the squash is cooked through, 7-10 minutes. Squash is done when a fork easily pierces it. Remove squash from the broth with a slotted spoon to a side dish. Turn the heat on the broth down to low, and cover to keep warm.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until transluscent, but not brown, about 3-4 minutes. Add the rice and stir to coat the rice with butter. Add the wine, and simmer down until all of the liquid is almost completely absorbed, 2-3 minutes. Add about 1/2 cup of the simmering broth (I use my soup ladle to do this) and continually stir until all of the liquid is almost absorbed. Continue cooking the rice, adding 1/2 cup/ladle full of broth, allowing each addition of broth to almost fully absorb before adding the next. Continue until all of the broth is gone and the rice is tender, but still firm to the bite and the mixture is creamy.
Turn off the heat under the risotto and gently stir in the cooked squash, parmesan cheese, remaining tablespoon of butter and salt. Transfer to a serving bowl, garnish with chopped chives and serve immediately!
Now go and broaden those horizons!!
No comments:
Post a Comment