simple weekend recap: edition 11

Friday after work I met up with a friend to try the Boylston location of the Parish Cafe (information here). A minute-walk from the Arlington T station, the Parish Cafe uses recipes for sandwiches provided by chefs all across Boston (along with an amazing cocktail menu). I went with the L'Espalier, created by the chef & owner of L'Espalier, Frank McClelland. A tasty combination of fresh Maine crab meat mixed with a homemade remoulade served open faced on toasted brioche topped with sliced avocado and mango. Served with Cape Cod potato chips and salted greens. I also opted for the Stella al fresco, absolut Ruby Red Grapefruit Vodka mixed with fresh lime juice, simple syrup and Ruby Red Grapefruit juice. Shaken and served straight up with a splash of Sprite. Delicious & generously strong.

Saturday, Erin & I spent some time with the leaves and pumpkins...

 

 

 

...before heading out to a friend's new place in the South End. We went to Aquitaine for an early dinner with their prix fixe menu that is offered from 5:30-6:30 nightly. A 3-course meal with a glass of wine for $29.95, a steal for a large-portioned French dinner in Boston! I will definitely be back for the regular menu.

We slept in and started the day on the right foot

 with a BLT with baby spinach and grape tomatoes... 

...before a walk through the dog park with Erin on a perfect fall day.

 

 

 

When the sun began to set, we headed home for a dinner of squash 

risotto and some pumpkin carving (and seed toasting!)...

 

 

 

before ending the weekend with a dessert snack 

of homemade banana bread and tea.

 

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simple weekend recap: edition 10

Late last week, I headed over to the new waterfront area restaurant, Trade,

 to try a few small plates (and cocktails)...

Grilled squid and fried tentacles with beans, olives and vinegar peppers

Baked mushroom and ricotta tart with lemon and endive

...before heading to Mike's Pastry for some cannolis and a lobster tail.

I made a chicken (and soup) to fend off the flu season...

 

...and a nice neighbor left some goodies from her garden 

on our porch (squash, parsley & rosemary)!

 

 

T & I tested out our new, respective, nespresso machines...

 

 

 

 

 

...while the animals rested up for the tough week ahead!

 

 

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butternut squash risotto

Risotto is one of the most lovingly-created dishes. It's warming, creamy, and filling. It is the perfect side-dish, or can be amped up with proteins and veggies to make a star of an entree. Risotto is misleadingly difficult looking, but it is simple and impressive. This would be the PERFECT side dish for Thanksgiving next month!

Ingredients (for 6):
1 medium butternut squash
3/4 cup water
4 tbs olive oil
Salt & pepper
1 tbs brown sugar
1 1/2 sticks of butter
2 onions, diced  
2 tbs fresh sage, minced
1 tbs fresh rosemary, minced
5 cups of chicken stock
2 cups rice (Arborio or basmati)
1/2 cup dry white wine (+1 glass to drink while stirring)
1/2 cup grated Parmigiano-Reggiano cheese 

Directions (tweaked from this):
1. Preheat oven to 375F. Cut butternut squash in half lengthwise. Scoop out seeds. Salt & pepper.

 

2. Flip over, add 3/4 cup of water to the pan, and pop in preheated oven for 40 minutes.

3. After 40 minutes, remove squash from oven. Flip over, sprinkle with 1 tbs olive oil & brown sugar. Pop back in oven for 10 minutes.

4. Scoop out squash and place to the side in a small bowl.

 

5. In a large saucepan or a french skillet, add 4 tbs butter along with diced onions. Brown the onions to the tipping point of burning over medium-high heat.

 

6. Add the rice to the onions along with 3 tbs olive oil. Stir to coat all pieces of rice. Let cook together for 3 minutes.

7. Spoon the scooped out squash into a medium-large pot and pour in 5 cups of chicken stock. Bring to a boil, lower heat, and let simmer for 9 minutes. During this time, feel free to mash with a potato smasher to create more of a pureed squash.

8. When the rice begins to bubble on the sides, add in 1 tbs each of minced sage and rosemary. Add 1/2 cup of white wine and stir until absorbed.

 

 

9. When the squash-stock mixture time is complete, ladle 1/2 cup of the mixture into the rice, stirring constantly. Let the stock almost completely absorb before adding more, 1/2 cup at a time. Continue this stock-stir-absorb-stock-stir-absorb pattern until all stock has been mixed into the rice.

 

 

 
 10. In a small sauce pan, melt 5 tbs butter along with the remaining 1 tbs minced sage. Cook until fragrant and sage is browned. Place to the side and keep warm for the final step.

11. As you continue to stir the risotto, it will become creamier and thicker. Once stock has been completely mixed in, stir in remaining 3 tbs butter, the shredded cheese, and a bit of salt & pepper. Let sit for 2 minutes.

 

 

 

12. Drizzle sage butter over risotto, stir in & serve immediately!!

 

 

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