Five Dollar Risotto (more affectionately called ‘Sweet Tomato And Lemon Risotto’) For A Cause!

Dan    Appetizers & Co., Recipes     calgary, charity, recipes, risotto, simple, uend.org, vegetarian

2 yellow onions (finely chopped)

1 cup cream

2 cups water

2 TBSP tomato paste

1 clove garlic (minced)

1 cup arborio rice (uncooked)

1 lemon (zest and juice)

2 TSP dried dill

1 pinch cayenne pepper

salt and pepper

Acorn Squash And Pink Peppercorn Vinaigrette

Dan    Appetizers & Co., Recipes, Vegan     acorn squash, autumn, recipes, salad, squash, vegan, vegetarian

What you’ll need…

Dressing:

1/2 acorn squash (gutted, reserve seeds)

3 cloves garlic

2 TSP pink peppercorns

1 orange (zest and juice)

1/2 cup of orange juice

1/4 cup maple syrup

1/2 cup apple cider vinegar

1 1/4 cups olive oil

salt and pepper

Salad:

Whatever you’d like, really, but here’s what I used…

remaining 1/2 acorn squash (chopped 1″ pieces, skin on)

1 package spring mix

2 tomatoes (sliced)

1/2 red onion (thinly sliced)

1 small zucchini (halved, 1/2″ sliced, approximately 1 1/2 )

remaining 1/2 acorn squash (chopped 1″ pieces)

1 cup garlic and fine herb boursin cheese (gently crumbled)

There are so many things to do with some many different types of squash and very enough time. True. Story. Since I think most of us are knee deep in squash soups right now, figuratively of course (what an odd sensation that would be if literal), I thought it might be need to try throwing a squash into a salad dressing. Blending the roasted squash in with the usual suspects of vinaigrette ingredients, with some sweetness of the maple and orange, resulted in an interesting autumn-appropriate salad. I tested out this concoction just this past week at my Thanksgiving dinner and although I was too busy drinking wine and socializing, I’m going to just assume that everyone enjoyed it!

As mentioned above, save the squash seeds, then roast them until crispy. Toss with some salt and pepper and sprinkle on top of or salad. Or, do what I did, and just eat all of the seeds by the handful and do not share with anyone.

Roasting a squash of any type is ridiculously simple. Start by preheating your oven to 400 degrees. Place the half squash on a prepared baking sheet, brush with some olive oil, season with salt and pepper, and let roast, flesh side up, for about 35-40 minutes, or until fork tender. Remove from heat and let cool.

Once cool, spoon out flesh into a blender, followed by the next six dressing ingredients. Puree until smooth. Next, while pulsing, gradually pour in the olive oil. Once everything is combined, have a quick taste, and season with some salt and pepper if needed. Store in an air-tight container and refrigerate. Can be stored for up to one week.

**Note: I did notice that after a few days, the maple flavour of the vinaigrette became more and more prominent. If you’re making this in advance, add a bit more oil and vinegar to avoid this. Unless you really like maple, then just sit with it!

When you’re ready to serve, combine the salad ingredients in a large serving bowl. Sprinkle the crumbled boursin cheese (and squash seeds if you didn’t eat them all!) on top, finish with some freshly ground black pepper and you’re good to go!

Yields 4 cups salad dressing

Total cook time…55 minutes (including roasting)

Balsamic Roasted Red Pepper Risotto and Giveaway

Dan    Appetizers & Co., Recipes     appetizer, recipes, red pepper, risotto, vegetarian

What you’ll need…

2 cups half and half cream

4 cups chicken broth (or veggie to keep vegetarian-friendly)

3 roasted red bell peppers (approx. 1 cup)

1/2 bulb roasted garlic

2 TBSP butter (softened)

1 yellow onion (finely chopped)

2 cloves garlic (minced)

1/4 cup balsamic vinegar

2 cups arborio rice

salt and pepper

olive oil

fresh parsley (for garnish, optional)

I just finished filming two segments for Food Network Canada’s series ‘Eat St.’ these past couple of days. It was a lot of fun, I got to talk about two of my favourite food trucks (Alley Burger and Perogy Boys), but two days of shooting in cold fall weather, with rain to boot, has officially chilled me to the bone! Damn…fall really is here now…

Well, what better way to warm up then with a creamy risotto? The thing some people don’t like about risotto is all the stirring you have to do, but when you’re looking to shake the chilly, then standing by the stove, spooning (not that kind of spooning) a hot pan for thiry minutes couldn’t really be all that bad, right?

If you’ve ever made risotto before, you’ll know that it comes off a lot more intimidating then it actually is. Hell, we even make risotto in my Start From Scratch class. If those kids can do it, you can do it! Anyway, onto the cooking…Start off by putting the cream and stock into a medium-sized pot, then let come to a simmer on high heat. Once it starts to bubble, reduce to low heat, you just need the broth hot, not boiling. While you’re waiting for that to heat up, puree the roasted bell peppers, roasted garlic and butter using a blender or food processor. We’ll add thisat  the end of the risotto cooking process, so better to have it ready and waiting now!

Now, drizzle some olive oil in a large pan, throw in the chopped onion and garlic and let cook on medium-high heat until the onions soften, about 5 minutes. Add the balsamic vinegar to the pan and continue to cook until the liquid has reduced byhalf, about 5 more minutes. Now, pour in the arborio rice, stirring until everything is evenly mixed. Let the mixture cook for another couple minutes before you start adding the broth.

This is where all the stirring comes in, you don’t really need to stir with religious conviction for the next 25 minutes, but be attentive and stir regularly. Add-in one ladle of broth at a time, letting the liquid become almost completely absorbed before adding more broth. Continue this process until you’ve used up all of the broth. Finally, stir in the roasted pepper puree and watch your risotto turn a beautiful orange-reddish hue. How autumn, right? Season with a bit of salt and pepper and dish out. Warm up by the mouthful!

Serves 4-5

Total cook time…40 min

As an added bonus today, The Rocky Mountain Wine And Food Festival is taking place this weekend in Calgary. The festival showcases amazing wines, spirits, as well as great food from local restaurants. Since I love to share, I’m giving away two sets of double passes to attend this event this Friday night, October 14th (doors open at 4 p.m.).

To enter to win one of the double passes simply share my recipe on twitter (mentioning myself, @dansgoodside and the festival, @rockywinefood), or leave a comment in the thread below. You have until Thursday night, October 13th, at 11PM to enter the contest. I’ll announce the lucky winners on Friday morning! Good luck!

Click here for full details on this festival.

Garlic Zucchini And Fava Bean Dip

Dan    Appetizers & Co., Recipes     appetizer, delicious, dips, quick and easy, squash, vegan, vegetables, zucchini

What you’ll need…

1 medium zucchini (cut length-wise, then quartered)

1/2 bulb roasted garlic

2 13.5oz cans fava beans (drained, reserve liquid from 1 can)

1 lemon (zest and juice)

1 TSBP red wine vinegar

2 TSP dried oregano

1 TSP dried basil

salt and pepper

olive oil

roasted hazelnuts (for garnish, optional)

 If you have a vegetable garden, saying goodbye to summer usually coincides with saying: ‘What the hell am I supposed to do with all of this zucchini?!’ Let’s be serious here, deep down, I know everyone has a secret, undying love for zucchini…or, maybe it’s just me…I do seem to be on a bit of a zucchini kick lately, but too many recipes options than not enough, right? Anyway, this is a nice simple dip that will go over well as an appetizer, or even pretty rad as a spread for sandwiches. Hummus is so last year anyway…

Start by preheating your oven to 425 degrees. Place the pieces of zucchini in a medium-sized bowl, drizzle with some olive oil, season with salt and pepper, then toss a few times to evenly coat. Pop the chunks into a prepared baking dish and let roast in the oven for 20 minutes, turn over once at the halfway point. Once the squash is nice and roasted, remove from the oven and let cool for a few minutes.

Next, place the zucchini and all remaining ingredients (including the reserved liquid from the canned beans) into a food processor or blender. Slowly pour in some olive oil while pulsing the mixture. Blend until smooth. Add some freshly ground black pepper, taste, and then a pinch of salt if needed. Pour the mixture into a bowl and let chill inthe refridgerator for at least an hour. Top with toasted hazelnuts for an added crunch, and serve with some homemade crackers or warm foccacia!

Yields 4 cups of dip

Total cook time…30 min (not including chill time)

Masala Chickpea & Eggplant Soup

Dan    Appetizers & Co., Recipes, Vegan     autumn, curry, delicious, Indian-inspired, quick and easy, recipes, soup, vegan, vegetarian

What you’ll need…

2 yellow onions (chopped)

3 clove garlic (minced)

1 eggplant (1/2″ cubed)

2 13.5oz cans chick peas (drained, reserve liquid of one can)

1 TSP masala tandoori powder

1 TSP garam masala powder

1 TSP yellow curry powder

1 can diced tomatoes

4 cups chicken broth (or veggie to keep vegan)

1 TBSP red wine vinegar

1 TBSP lemon juice

salt and pepper

olive oil

I start refining my hearty soup skills a month or two before autumn is about to rear it’s ugly head. Well, I don’t actually mean ugly, I really do like fall, the changing of the leaves, being able to wear knits again, pumpkin bowling, all of those things are great. It’s just that I’m always sad to watch the warm weather slip away, and with it, my tan. But, I digress…this soup embodies fall. It is meant to warm you up on a chilly evening. This soup can be served pureed or left chunky. I prefer somewhere in the middle, pureeing half, leaving it a bit chunky! I love eggplant and cook with it often. For any eggplant haters out there, this soup will help convert you, I promise. I wouldn’t lie to you would I? #teameggplant

Start things off by tossing the onion and garlic in a medium-sized pot. Drizzle with some olive oil, and cook down on medium-high heat until the onions become translucent, about 5 minutes. Add in the eggplant, chickpeas, as well as the masala tandoori, garam masala, and curry powder. Stir mixture until the spices have evenly coated the vegetables. Stirring occasionally, continue to let cook for 8-10 minutes, until the eggplant pieces start to soften.

Now, place all remaining ingredients into the pot, including the reserved chickpea liquid. Once the pot comes to a boil, reduce to low heat and let simmer on the stove for at least 30 minutes. Season generously with salt and pepper, puree if you wish, but, above all else, enjoy!

Best served with warm bread…naan if you’ve got it and maybe a dollop of sour cream if you’re feeling extra crazy!

Serves 5-6

Total cook time…45 min

This week, this recipe is featured on the site There & Here as part of their guest blug series to compare different parts of the world! Check it out here! You’ll love it!

Green Bean And Smoked Salmon Salad

Dan    Appetizers & Co., Recipes     appetizers, awesome, delicious, recipes, salad, salmon, summer

What you’ll need…

1 cup white vinegar

2 TSP sugar

2 TSP salt

1/2 red onion (thinly sliced)

3 cups fresh green beans (trimmed, halved, blanched, and ice bathed. Wow, that’s a mouthful)

1 red bell pepper (julienned)

1 cup cherry tomatoes (halved or quartered)

2 fillets smoked salmon

Dressing:

1/2 cup sour cream

1/4 cup white wine vinegar

1/4 cup olive oil

3 cloves garlic (minced)

1/2 cup fresh chives (finely chopped)

1/4 cup fresh dill (chopped)

1 lemon (zest and juice)

1 TSP sugar

salt and pepper

I was just home in Saskatoon, Saskatchewan this past weekend for a wedding (not mine…definitely not mine…). On the Friday night, my parents were having some other relatives stay over as well, so we had an extended family dinner. My mom had picked the beans for this salad fresh from her garden. By some sort of Harry Potter-esque magic, these beans started out as purple, but as soon as you applied heat to them, they would turn to green. Now, I am not sure what kind of witchcraft was at work here, but it was cool nonetheless. We blanched the beans and put them in an ice bath, hence the reason why it is a ‘green bean’ salad and not a ‘magic purple bean’ salad. If you like more of a crunch, then feel free to opt out of the blanching.

We’re going to start off by doing a quick pickling of the red onion. Combine the first three ingredients in a small pot, and let it come to a boil on the stove. Remove from heat, toss in the sliced red onion, make sure all of the onion is submerged, and set aside for 5 minutes. While you’re waiting, place all of the remaining vegetables in a large bowl, followed by the salmon (just break it up into decent sized chunks with your hands). Next, strain the quick-pickled onions and add them to the bowl.

Moving onto the dressing…combine all ingredients into a medium-sized bowl and whisk to combine. Salt and pepper to desired seasoning. Pour dressing over top of the salad ingredients and toss gently to combine (don’t shred the salmon!). Place in refridgerator for at least one hour to chill. When you’re ready to dish it out, finish it off with a nice portion of cracked black pepper. Bam!

Best enjoyed outside…Summer is almost over after all!

Serves 4-5

Total prep time…15 min (not including chill time)