Pumpkin shiitake risotto with fried sage

Oh my.

Normally I don't jump on the pumpkin-everything bandwagon when Fall hits, but I fell into the trap this time. And it was GLORIOUS. I have two giant 3-ring binders filled with recipes I've cut out of magazines or printed off the Internet.com. One binder is filled with recipes I want to make, and one is filled with recipes I have made, and I note the date I made the recipe and comments/changes I've made. The binders are stuffed full mainly because I've been collecting since I first started cooking "real" food for myself in 2003 when I moved into a dorm room my senior year in college that had a kitchen. (Coming soon: the first non-baking recipe I ever made).

But I digress. So pumpkin, and fall. Anyway, I was flipping through the binder of food I've made, because I was going to cook dinner for my family (Side note: I've been living with my sister, brother-in-law, and nephew for a few months while I figure out my career and living situation after moving to Tampa in March. I try to contribute to the household by cooking dinner once or twice a week. I have previously been testing new recipes on them, but decided that maybe I should showcase some of my favorite recipes that I've already made!). Back to the story - I was flipping through the binder of food I've made, and since it's fall and everyone is talking about pumpkin, my eyes gravitated to a page from Women's Health magazine October 2011 edition.  I had made this recipe in 2013, and the note I wrote was "AMAZING". And the rest is history.

If you are looking for the perfect hint-of-pumpkin and fall flavors that is creamy, meaty and cheesy, then this Pumpkin shiitake risotto with fried sage is it. Plus, because it was featured in Women's Health magazine, it is actually healthy!! My family loved it, I loved it, and I know you will love it too!

Here is how I made it:

1. Start by frying the sage leaves in olive oil.  Heat the pan, add the oil, and wait until it gets hot hot hot.  Then add the sage leaves, and fry 10-15 seconds per side until crispy.

 

Remove from the pan, and let drain on a plate with a paper towel, but reserve the oil-infused-with-sage...

 

2. Slice your shiitake mushrooms into long strips. Finely dice the shallot.
3. Now we can begin to cook the risotto! Make sure the broth (chicken or veggie) stays warm - either through the microwave, or by warming it on the stove top.
4. Place a medium-sized pot on medium-high heat.  Add 1 TBSP of the sage oil to the pot, warm up, and then add the shallot, and cook until translucent.
5. Add the arborio rice, all of it, to the pan, and stir constantly for 2-3 minutes until the rice is glistening and coated in the oil.

6. Add mushrooms and white wine, stirring for another 2-3 minutes until most of the liquid has evaporated.

7.  Now start adding the warmed broth. Start with 1 cup of broth, and stir until most of the liquid has evaporated, about 2-3 minutes. Continue to add 1/2 cup every 2-3 minutes (or until liquid has mostly evaporated) for the next 18 minutes.

8. Rice should be almost cooked, but not fully, as rice will continue to cook over the next few minutes, as you will add the pumpkin puree, 3/4 cup of cheese, and salt/pepper to taste, and stir until fully incorporated and cheese has melted.

9. Now you can plate! Top each serving with 2-3 fried sage leaves and another 1-2 teaspoon of cheese.  Inhale, both the food, and the praise from your fellow diners.

Click here for the recipe!

Grilled Cod with Brown Butter-Citrus-au Poivre Vinaigrette and Veggies

As you likely know by now, I have a love affair with Food Network and in particular, with Bobby Flay. As a lover of Mexican flavors, my taste buds dance with happiness. whenever I try one of his recipes.  Also, side note, I visited the beach yesterday, and whenever I go to the beach, I crave seafood.

So I decided to revisit an old flame (Bobby!) and find a seafood recipe from his extensive collection... and I found this gem.

It's got the perfect Florida flavors - fish and citrus!  So armed with my shopping list, I went to the store (Publix, of course), and started gathering ingredients. I went to the seafood counter, and saw that halibut was NOT on sale, and in fact, is pretty pricy... so, instead of giving up before I had even started, I asked the seafood counter guy what would be a good substitute that was less expensive.  He suggested cod, and let me tell you - bless you, knowledgeable kind man!!! The tag said this cod was wild caught from Iceland, and it was SO FRIGGIN FABULOUS.

I decided to pair my fish with freshly steamed green beans and pan-seared tomatoes, but you can also add carbs if you like - mashed potatoes would be great!

Here is how I made this easy, quick, fresh, and delicious Grilled cod with Brown Butter-Citrus-au Poivre Vinaigrette and Veggies!

1. Prep your ingredients. Zest your orange and lemon, juice your lemon and orange, chop your onion, finely dice your thyme, and finally, prep your fish by washing in water, drying thoroughly with a paper towel, brushing on both sides with olive oil (DO NOT SKIP THIS - SEE NOTE) and seasoning on both sides with salt and pepper.

2. Heat your pan to medium high/high.
3. Start making your sauce. Plop 2 TBSPs of butter and the chopped onion in a medium pot at medium heat. Cook for about 3 minutes until the onion softens, and make sure to stir often.

 
4. Around this time, you can start steaming your green beans (I just did mine in the microwave) for about 6 minutes.

5. Start cooking the fish. The pan should be hot so that when you place the fish down, it sizzles.  Don't move the fish until it's time to flip (after 2-3 minutes), as this will help ensure the fish gets nice and brown.  Flip and let the other side cook for another 2 minutes.  I also cooked the sliced tomatoes in the same pan, and pan seared them for about 2-3 minutes on each side as well until they got a bit brown.

6. While fish is cooking, finish off the sauce by adding the remaining butter and swirl the pot. You want the butter to cook until it gets a nut brown color, similar to the below...

 .. And then add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste.

 7. Add green beans, tomatoes, and fish to a plate, and top with 2-3 TBSP of the citrus sauce, and sprinkle with extra zest and chopped thyme.  Serve!

Note: I try to eliminate calories sometimes by using Pam spray versus olive oil.  DO NOT DO THAT WHEN COOKING FISH IN A PAN.  You will end up with the browned crust sticking to the pan, and not to the fish, which is super disappointing (see below):

Sad fish cooked with spray. Don't be like Kim!  Use Olive Oil instead!

Luckily, I was cooking four pieces of fish, two at a time, and so I learned the lesson on the first two, but was able to make a gorgeous plate for the second two (and in a new pan!)

Click here for a printable version of the recipe, or continue reading!

Grilled Cod with Brown Butter-Citrus-au Poivre Vinaigrette and Veggies
Slightly  Adapted from Bobby Flay  

Ingredients

·       Four 6-ounce cod fillets

·       2 tablespoons olive oil

·       1 stick (8 tablespoons) unsalted butter, cut into pieces

·       ½ white onion, diced

·       1 orange

·       1 lemon

·       1 teaspoon chopped fresh thyme, plus sprigs for garnish

·       2 cups of green beans, trimmed

·       4-6 Campari or Roma tomatoes, sliced into rounds

Directions

1. Prep your ingredients. Zest your orange and lemon (about 1 TBSP zest for each), juice your lemon and orange, dice your onion, finely chop your thyme, and finally, prep your fish by washing in water, drying thoroughly with a paper towel, brushing on both sides with olive oil and seasoning on both sides with salt and pepper.

2. Heat your pan to medium high/high.

3. Start making your sauce. Plop 2 TBSPs of butter and the chopped onion in a medium pot at medium heat. Cook for about 3 minutes until the onion softens, and make sure to stir often. 

4. Around this time, you can start steaming your green beans (I just did mine in the microwave) for about 6 minutes.

5. Start cooking the fish. The pan should be hot so that when you place the fish down, it sizzles.  Don't move the fish until it's time to flip (after 2-3 minutes), as this will help ensure the fish gets nice and brown.  Flip and let the other side cook for another 2 minutes.  I also cooked the tomatoes in the same pan, and pan seared them for about 2-3 minutes on each side as well until they got a bit brown.

6. While fish is cooking, finish off the sauce by adding the remaining butter and swirl the pot. You want the butter to cook until it gets a nut brown color, and then add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste.

 7. Add green beans, tomatoes, and fish to a plate, and top with 2-3 TBSP of the citrus sauce, and sprinkle with extra zest and chopped thyme.  Serve!

Note:

I try to eliminate calories sometimes by using Pam spray versus olive oil.  DO NOT DO THAT WHEN COOKING FISH IN A PAN.  You will end up with the browned crust sticking to the pan, and not to the fish, which is disappointing.