Risotto aux Corges

It's fall time and 'corge' or squash is rampant in the markets in France.  I bought two large slices of this vegetable and had to figure out a way to incorporate into a meal... so I figured a risotto! 

Warning:  this recipe is time intensive as risottos are very delicate.  You can also just make it like a rice by throwing the rice/liquid after steps 1-2.

Categories:  Rice, Squash, Vegetarian, Vegetables

Frenchman Rating:  9/10,  "The risotto was so creamy... and the flavors were intense!"

Ingredients

• 1 large slice of a 'corge' or about 2 cups of squash  (200g du corge)
• 1 1/2 medium onion, sliced  (1 1/2 d'oignon, coupé)
• 2 garlic cloves
• 1 cup of white rice, or arborio rice
• 4 cups of chicken broth (I made mine from a granule)
• 1/2 cup parsley (fresh only! if not fresh, omit)
• 2 tablespoons butter
• 1/2 tablespoon olive oil
• 1/4 cup parmigiano reggiano
• salt/pepper to taste

Instructions

1. Begin by heating the oil in a heavy-bottom pan, or a wok.
2. Toss in the onions, squash and garlic, stir fry for about 5 minutes... until onions are sweated.
3. Toss in the rice and 1 ladle of the chicken broth... reduce heat to a medium and stir.  Allow to cook for 2 minutes.  Add another ladle.
4. Continue this process of ladle, 2 minutes, ladle... for about 5 more times.  Add 1 cup liquid and cover on low for 5 minutes.
5. Stir and continue the above process once more... it should be firm but getting cooked.  NOT BURNED.  Add the cheese, salt/pepper and parsley.  Turn heat to REALLY LOW and cover until ready to serve!

Great with a pork chop or a roasted chicken!

Wok Veggies, Roasted Brussel Sprouts and Pan Roasted Chicken Legs

Yes, a totally complete menu!  I had all these leftover vegetables from a previous dinner... so I decided to cook them all up!  Be original!

Category: Complete Meals, Vegetables, Chicken


Frenchman Rating/Comments:  7.5/10,  "While the wok veggies were awesome, the roasted brussel sprouts were a bit dry... but the chicken and sauce was AMAZING.. wish the skin was more crispy."

Cost per Serving: €2.00 per serving, makes around 2 servings.



Ingredients

• Two chicken legs (with thighs/skin)

• 1/4 cup white cooking wine

• 1 carrot (cut into match sticks)
• 1 medium zucchini  (cut into matchsticks)
• 1/2 eggplant  (cut into matchsticks)
• 1 medium bell pepper (sliced)
• 3 lemons, wedged
• 200g brussel sprouts, cleaned 
• 2 tablespoons olive oil
• 1/2 tablespoon garam masala
• salt & pepper to taste

Equipment

• 1 wok  w/ large cover
• 1 glass baking dish
• 1 medium frying pan w/ cover

 Instructions

1. (preheat oven to 220 c) Begin by prepping all the vegetables, cleaning the brussel sprouts, peeling/chopping the carrot... with the eggplant and courgette- place aside in a bowl and cover with about 1 tablespoon of salt.  Leave this for 30 minutes and drain/dry.. it gets rid of excess water.
2. Dry the brussel sprouts and place in the baking dish, roll around with some olive oil, salt/pepper and 1 whole lemon squeezed all over... and then placed directly in the dish.  Place in oven for 30 minutes until brown.
3. For the chicken, heat some butter/oil in the frying pan over medium-high heat and place the legs (after seasoning simply with salt/pepper and a squeeze of half a lemon) skin side down in the hot oil.  Allow to fry uncovered for about 6 minutes then turn over and allow to fry 3 minutes more.  Add the white wine, another squeeze of lemon, cover and reduce the heat to a medium.

1. 4. While the chicken is cooking, heat a small bit of vegetable oil in the wok (medium-high), toss in all the vegetables and stir fry for about 3-4 minutes.  Add the 'garam masala' and a little water to prevent sticking.  Salt/pepper liberally.  Reduce the heat, cover with the large cover and allow everything to finish cooking... about 5 minutes left.  The chicken may need more time, around 10 minutes- just check for clear liquids.

Serve all hot with a crusty baguette!!  Ohhhh yaaahhh...

Wine Braised Carrots, Onion Gratin

Vegetable overhaul this week.  I wanted to challenge myself to use cheap vegetables in uncommon ways.  I didn't want to use potatoes, I wanted to use the vegetables that are delicious.. and healthy!  So I came up with two new recipes, 'Wine Braised Carrots' and 'Onion Gratin'.  Very vegetarian friendly.  Very delicious.


Category:  Side Dish, Vegetarian

Frenchman Rating:  8/10

Comments: "Suprisingly, carrots were very delicious... the onion gratin didn't even TASTE like onions, it's incredible!"

Cost per Serving:  Glazed carrots = .25 a serving;  Onion Gratin = .30 a serving.  Total cost per serving:  €.50.  Yes. Vegetables are insanely cheap. :)

Ingredients

• 4-5 medium yellow onions (peeled, sliced 1/4 inch thick)
• 2-3 large carrots (peeled, tops cut off)
• 1/2 cup red wine
• 1/5 cup balsamic vinegar
• 1/2 cup water
• 1/4 cup milk
• 1/5 cup cream
• 2 teaspooons nutmeg
• 1/5 cup shredded romano
• salt/pepper to taste

Equipment

• 1 large frying pan
• 1 baking dish 

Instructions

1. Begin by peeling the vegetables.  I peel the onions, then slice them.  Chop the carrots into 1 inch long by 1/2 inch wide.
2. Heat some butter/oil in the large frying pan, toss in the onions with salt/pepper and allow to sweat over medium-high heat for 2 minutes.
3. Reduce the heat to medium, add in the nutmeg, stir around, cook for another 5-6 minutes.
4. Pour in the dairy (cream/milk) and stir around in the pan, bring heat back up to medium-high, and cook for about 2 minutes.
5. Transfer the mixture to a pan, top with the cheese and stick in the oven for 18 minutes at 220 celsius.
6. Rinse the same pan out, and heat up a bit of oil.  Toss in the carrots into the oil, stir around for about 2 minutes.  Pour in the water, cover and cook over medium heat for 4 minutes. 
7. Uncover and add the vinegar/red wine.  Stir around, add seasonings accordingly, recover and cook for 15 minutes over medium heat.
8. Check the carrots for tenderness, if not quite tender, add some more water.. I like mine with a bite.
9. All is done at the same time!! Serve with a nice protein (I had fish, Frenchman had a steak haché)

Wine Braised Carrots, Onion Gratin and Fish Filet