Herbed Beet Greens and Gorgonzola Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 cups water
2 cloves garlic, chopped fine
1 tablespoon olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves, chopped
1 cup red wine
¼ cup gorgonzola cheese, buttermilk blue, crumbled
Walnuts, toasted, for garnic

PREPARATION

In a medium sized saucepot heat water until warm and keep simmering while making risotto. In a separate saucepot, sauté garlic in butter and olive oil over medium heat until fragrant, 1 minute. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and thyme leaves, cook, stirring constantly, 1 minute. Add the wine and cook, stirring constantly until wine is absorbed, add 1 cup of water, continue cooking and adding water, add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat and add gorgonzola cheese and mix. Garnish with walnuts and serve immediately.

Pumpkin Walnut Bread

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
13 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a loaf pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

©Recipe courtesy of Ashton Keefe.

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