Butternut Squash Risotto

Yes, it's just another risotto recipe, but a reminder of how delicious and how easy risotto is to make. The squash and fresh thyme make the dish. Preparing the squash takes knife skills - another simple thing to get comfortable with, that will lead to many very rewarding dishes.

Cutting (mise en place, mise en place, mise en place, safety first, and pardon my carpentry terms):
The squash is a bit unweildy and it should be quite firm. 1/4" is the thickness of a carpenter's pencil or half of the thickness of a piece of drywall. I halved the the butternut squash width-wise, placed the flat side on the cutting board and pushing downward sliced off the rind, piece by piece, rotating after each cut. (Similar to how one would slice the rind off of a grapefruit.) Then, slice the squash into 1/4" boards, always keeping the largest flat surface on the cutting surface. With a small stack of boards, make 1/4" matchsticks, and again collecting several of the matchsticks, make 1/4" cubes.

• 2 Tbsp olive oil
• 1 onion, finely chopped
• 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
• 2 cloves garlic, finely chopped
• Kosher salt and pepper
• 3/4 cup Arborio rice
• 1 cup dry white wine
• 3 1/2 cups low-sodium chicken or vegetable broth
• 2 tsp fresh thyme
• 1/4 cup grated Romano (1 oz), plus more for serving

Recipe Preparation

1. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
3. Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.

http://www.womansday.com/Recipes/Butternut-Squash-Risotto-Recipe

Braised Beef Cheeks and Polenta

Guancette di Manzo

This is great, inexpensive comfort food, a $30 perparation that will last more than a week. I have to admit that the thought of essentially stewed meat and corn mush doesn't seem attractive, not to mention the fact that I've bought this cut of meat in bulk to serve my dogs that are on a raw diet. I found learning the basics of braising and how to make good polenta is very rewarding. The result likens to braised short ribs or a ragoût / ragù which I plan on exploring more. Still, classic Bolognese sauce wins over this dish with the family. (If I haven't posted my béchamel and bolognese sauce lasagna recipie, it's long overdue.)

Polenta - corn meal off the shelf will work, but ideally buy Polenta which is a corser grind. Freshness is important, so check the dates on the packaging. I prefer to cook it in low sodium chicken stock (from base) approximately 1 cup meal to 1 1/2 cups stock. This makes a richer dish than just using water and oil or butter. 3-4 cups of meal is more than enough. (Leftoevers are welcome and can be re-purposed as polenta fries by baking slices on a a cookie sheet. ) Cook at medium / high heat so it occationally bubbles. Stir freqently to keep the mixture smooth and cook for about 45 minutes. Add water / stock as needed. Towards the end of cooking stir in freshly grated parmigian. Put the mixture in a bowl spayed lightly with oil. Let cool and flip over the mould to serve, slicing into portions.

Beef -
(I doubled this recipe. One beef cheek is ~12 oz. I braised in a large dutch oven with a lid for 3 hours @ 325F. I found with my pot the meat was too submerged in liquid. In hindsight, I would explore another very large pan/lid combination to expose the meat more an/or more aggressively reduce the liquid beforehand.)

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped (x2 IMO)
1/2 celery rib, finely chopped (x2 IMO)
1/2 teaspoon unsweetened cocoa powder (x2 IMO)
2 cups red wine (preferably a dry Lambrusco or Chianti) (I used a Pinot.)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.

Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

Cooks' note: • Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.

http://www.epicurious.com/recipes/food/views/Braised-Beef-Cheeks-107803

World War I Victory Metals

I rediscovered two World War I Victory Metals that have been sitting in one of my "treasure chests" for years. I recall that they were handed down from my father's side of the family - found in a steamer trunk after someone passed away. I have plenty of genealogical records and just might be able to connect these metals to people, but I fear it will remain a mystery.

The WWI Victory Metal was awarded for qualifying service in the U.S. Armed Forces between April 6, 1917, and April 1, 1920.

One has 3 battle clasps:

DEFENSIVE SECTOR

ST. MIHIEL - In any engagement in European Russia after August 1, 1918, or in Siberia after August 15, 1918
(September 12-16, 1918)

MEUSE-ARGONNE - NAVY BATTLE CLASPS
(September 29 to October 10, 1918, and October 25 to November 11, 1918)

The second has 1 battle clasp:

DEFENSIVE SECTOR

-----------------------------------

http://www.foxfall.com/csm-common-wwv.htm

Lemony Chicken Saltimbocca

This one really hit the spot. We ended up making it twice in a few week span. We used whole wheat angel hair and had trouble finding fresh sage, so used dried. I'd prefer fresh herbs, but I think it worked out well.

It's yet another recipe that reminds you, simple ingredients and basic techniques are all it takes for a winning dish - another duh moment.

The magazine says 20 minute cooking. I'd leave 45 for prep and cooking.

Lemony Chicken Saltimbocca

Ingredients

    * 4  (4-ounce) chicken cutlets [I cut boneless skinless breasts into cutlets.]
    * 1/8  teaspoon  salt
    * 12  fresh sage leaves [fresh preferred, but dried works okay]
    * 2  ounces  very thinly sliced prosciutto, cut into 8 thin strips
    * 4  teaspoons  extra-virgin olive oil, divided
    * 1/3  cup  fat-free, lower-sodium chicken broth
    * 1/4  cup  fresh lemon juice [juice of one lemon]
    * 1/2  teaspoon  cornstarch
    * Lemon wedges (optional)

Preparation

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

From Cooking Light magazine.

Fancy Letter Opener: A childhood yard sale find

One summer around 1979 near South Morningside Drive, I bought an old, fancy letter opener at a yard sale. It captured my imagination - was it a decorative uniform dagger saved by a kid that was shipped off to military school? Was it a vet's keepsake stolen off a dead body or was it traded for a few bars of chocolate? I was certain that it was used to open mail over the years. I later decided it must just be a letter opener.

It's been sitting here on my desk for years and I got curious one day. A few searches later, I found it - AKA, an Italian Fascist Dagger. Is it a replica? Maybe, but I doubt it. I wonder who that vet was. I wonder who the original owner was.


WW II Italian Dress Dagger with Eagle Head 

Rare WW II Italian Dress Dagger with Eagle Head carried by Militia for National Security more commonly known as Black Shirts. Knife in scabbard measures 13 3/4". Blade measures 7 7/8"

1938 ITALIAN FASCIST DAGGER SALUTE TO HITLER