Bea Cooks!

Click the picture above to see and hear a video clip of Bea Cooking!



Wine:

Barrel 27 High on the Hog Paso Robles White Wine 2007
Kosta Browne 2005 Russian River Valley Pinot Noir

Bea joined us for dinner. It will be the last dinner we cook before we leave for vacation. We wanted to use the Egg one last time.

We started with a Persimmon and Pomegranate Salad with Arugula, Almonds and Prosciutto and Saba. We have been having a lot of these salads lately and really like it. It is very easy to make and reminds us of fall.

We then had Herb-Crusted Pork Loin Roast from License to Grill by Chris Schlesinger. It was delicious and moist and smoky and tender!. It is very easy to make on the Egg. I published the recipe in our blog entry of July 2, 2008. Click the date to get the recipe.

We made a great recipe from Sunday Supper at Lucques Winter Squash Risotto.
It was the perfect accompaniment to the Pork. We even got Bea to do some stirring. Click the picture watch a sound movie clip of her!

We then served Goat Cheese from The Cheese Store of Silverlake with Truffle Honey.

We followed with Limoncino Liqueur.


winter squash risotto with radicchio and parmesan
2 cups 1/2-inch-diced Kabocha squash
2 tablespoons extra-virgin olive oil
1 tablespoon thyme leaves
4 cups chicken stock
5 tablespoons unsalted butter
1 cup diced white onion
1 chile de arbol, crumbled
2 cups high-quality Arborio rice
1/4 cup dry white wine
1 cup thinly sliced radicchio
1/2 cup grated Parmigiano-Reggiano
1 cup sliced flat-leaf parsley
Kosher salt and freshly ground black pepper

People think risotto is a super-rich dish, made with tons of butter. But when it is made properly, the richness comes from the starchy rice and the stock. To make perfect risotto, really pay attention to what's happening in the pan. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bot¬tom and around the sides of the pan. The rice should be constantly bubbling, drinking up the liquid as it cooks.

Preheat the oven to 425°F.

Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper. Roast the squash on a baking sheet 15 to 20 minutes, stirring occasionally, until it's tender when pierced.

Bring the chicken stock plus 4 cups water to a boil, and turn off the heat.

Heat a medium-sized heavy-bottomed pot over medium-high heat for 2 minutes. Add the 3 tablespoons butter, and when it foams, add the onion, remaining 2 teaspoons thyme, chile, 1/2 teaspoon salt, and a pinch of pepper. Sauté 5 to 7 min¬utes, stirring often, until the onion is translucent.

Stir in half the roasted squash, the rice, and 1-1/2 teaspoons salt. Cook about 2 minutes, stirring continuously, until the rice just begins to toast and the grains of the rice have a white dot at their center. Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock and stir continuously. When the stock is completely absorbed, begin adding the liquid in 1-cup batches, stirring all the time with a wooden spoon in a rhythmic back-and-forth motion. Wait for each batch of liquid to be absorbed before adding the next. The rice should be bubbling and absorbing the stock quickly. After about 15 minutes, taste the rice. It should be slightly al dente. The risotto may need more liquid and more time so keep cooking until it's done. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful, starchy "sauce."
When the rice is almost done, turn off the heat and stir in the remaining squash. Let the risotto "rest" for a minute or two and then quickly stir in the radicchio, half the Parmigiano-Reggiano, and /2 teaspoon salt. Taste for season¬ing. The rice will keep absorbing liquid, so add a little more stock if it seems dry. Stir in the remaining 2 tablespoons butter and the parsley. Spoon the risotto into a large shallow bowl and sprinkle the rest of the cheese on top.