Just kidding. Don't worry. I'm back.
This weekend we got hungry so we decided to make some food. With all of the Halloween craziness going on we decided to be cliche and work some pumpkin into the meal. Katie was in the mood for risotto so we decided to go with a pumpkin risotto after watching someone attempt one on "The Next Iron Chef."
Our recipe went something like this:
-Chop half an onion. Caramelize it.
-Deglaze with a half cup of white wine.
-Add a cup or so of Arborio rice.
-Stir constantly til most of the liquid is absorbed.
-Add 3/4 of a cup of (warmed) chicken stock, stirring constantly until the liquid has been absorbed.
-Repeat the last step about 7 times or until the rice is tender (taste it to check, it will be about 30 min but never trust the clock with rice or pasta)
-Once the rice is ready, add 3/4 of a cup of pumpkin along with some pie spices (cinnamon, nutmeg, whatever you have around)
-Taste it. It should be slightly sweet, if the onions aren't carrying enough sweetness at this point, add some brown sugar or molasses.
-Add some goat cheese to mellow the sweetness and add a creamy texture to the dish.
This one was a winner that we will definitely revisit. If we wanted to be really cute we could do it for a holiday and serve it in a hollowed out pumpkin but we were hungry and just devoured it. (possible leftover use, pumpkin arancini???)
|The steaks looked good enough to eat raw...|
For our inner carnivores we made pinwheel steaks which neither of us had ever made. It's kind of like we dressed the steaks up as this for Halloween. Except not. They were still mesmerizing for their own reasons, though (steak, garlic and cheese combined tend to have that effect on me). These were easy so I won't spell out steps like I did with the rice. Just tenderize a flank steak, hit it with salt and pepper, spread some boursin in a thin, even layer, roll up, cut into servings, roast at 425 for 10 minutes on each side. Garlic, cheese, herbs, steak. Yum.
|The finished plate: Pinwheel Steak with Boursin, Pumpkin Risotto with Caramelized Onion and Goat Cheese, Pan Roasted Carrots with Garlic.|
To round out the plate we pan roasted some baby carrots with one smashed clove of garlic, olive oil, salt and pepper.
I took a break from my cheap beer and drank a couple cocktails with this one. It was Katie's play on a French 75:
2 parts Gin
1 part St. Germain (this stuff is awesome)
some lemon juice
shaken over ice, topped with pink champagne.
|Yes, I know guys, it was pink but it was still |
an ass-kicker. I drank plenty Buds later in the night to wash down the pink, anyway
The next morning we had Bloody Marys to wash away the hangover. It's pretty wonderful to be with a girl who knows her way around a kitchen and a bar (and who can write, despite my cheap shot at the top of the post).
One of us will be back on the blog soon, we might be throwing a pizza party for my (3 year old) niece this weekend if my sister and brother in law can get out of work and come to Boston. If it happens, you'll see it on here.