Wolfie's Chickpea Ragout (at least the version i have)
1 (16oz) can chickpeas, drained
3 large tomatoes, large dice
1 large onion, diced
1 bunch scallions, chopped
3 cloves garlic, minced
1/2 cup chicken broth
1 tbsp olive oil
salt & pepper to taste
1. Heat olive oil in a large saute pan over medium heat. Add onion, and scallions, seasoning with salt and pepper. Cook until soft.
2. Add garlic, tomatoes and chickpeas. Season with salt and pepper as desired. cook uncovered for 5 minutes, stirring occasionally, then add chicken broth and bring to a boil.
3. Cover and simmer for 20 minutes.
4. Serve with grated Parmesan cheese.
Butternut Squash Risotto
* 1 butternut squash (2 pounds)
* 2 tablespoons olive oil
* Kosher salt and freshly ground black pepper
* 6 cups chicken stock, preferably homemade
* 6 tablespoons (3/4 stick) unsalted butter
* 2 ounces pancetta, diced
* 1/2 cup minced shallots (2 large)
* 1 1/2 cups Arborio rice (10 ounces)
* 1/2 cup dry white wine
* 1 teaspoon saffron threads
* 1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
1 c carrots, sliced
1 c celery, sliced, about 2 stalks
1 sliced yellow onion
6 cloves garlic
1 lb dried lentils
8 c chicken broth (optional)
1 can diced tomatoes
andouille/chorizo (optional, works well w/ chicken chorizo)
cut sausage, if using, into 1/2" slices. sweat on med-high heat w/ mirepoix (carrots/celery/onion), about 6-7 minutes
add garlic, cook for about another minute
add tomatoes, cook for another 3-4 minutes
add chicken broth, if using; else add water. add 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp italian seasoning, and s/p to taste
simmer for about 30-45 minutes, or until lentils are tender. adjust spices to taste.
goes well with a good bread and a robust italian wine.
Kevin Shields doesn't make albums for teenage boys listening to brickwalled 128 mp3s on logitech speakers. He's an artist making glorious sounds to be appreciated in hifi. You have a volume knob don't you? Turn it up, cretin.