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