yumyumyummers

Posts Tagged ‘balsamic’

acorn squash risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, roasting, side dishes, vegetarian on 04.01.12 at 9:55 am

risotto. acorn squash. cheese. these are a few of my favorite things.

another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers — the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.

on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!

now, back to the risotto…

adapted from the faux martha & lauren’s latest

(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)

roasted squash:
– preheat oven to 400F
– lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
– place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F
– remove from oven and allow to cool before handling squash

the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 3 cups water

– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.

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spiced bison & beet salad

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, roasting, side dishes on 11.26.11 at 1:22 pm

back in the salad again… well, sort of. ;)

bison & beets in a salad, you ask? perhaps a bit of an unlikely combo, but somehow it just worked. and besides, i had to do something fun with the leftover roasted beets from this previous yumyumyummers recipe. oh, and the fabulous montreal steak spice that i picked up from spice station on my culinary travels out east.

montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… why not bison, too? oh yes.

en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish, poultry, lamb and bison, too! check it out…

– pre-heat oven to 400F

the bison:
– 500g organic bison (wrapped in kitchen twine)
– lightly drizzle red wine over the bison (i used some leftover zinfandel in this recipe.)
– season w/ 1 tsp montreal steak spice

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balsamic portobello linguine

In culinary experiments, dinner, easy weeknight meals, lunch, vegan, vegetarian on 11.22.11 at 10:36 pm

it’s no secret — i heart portobellos.

earthy flavours. gorgeous colour. hearty presence like a good piece of meat — well, kinda, sorta, not really. but it makes for a fantastic feature ingredient in this simple vegan pasta dish!

the portobellos:
– heat up 2 tsp extra-virgin olive oil in large saucepan on high heat
– add 1 portobello mushrooms (tops sliced lengthwise, stalk diced)
– season w/ ground black peppercorns
– drizzle aged balsamic vinegar over portobellos
– sauté for 2-3min until mushrooms are tender & balsamic flavours are soaked in

 (tip: gently clean portobello mushrooms under running water. carefully remove & discard dark gills using a spoon to scrape them off.)

food styling:
– plate a small serving of linguine pasta (cooked, al dente)
– top w/ portobello mushrooms
– drizzle w/ aged balsamic vinegar
– season w/ ground black peppercorns
– pairs nicely w/ your fave pinot grigio

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