More Mache

Mom and I had a great time making dinner together tonight.  We toasted each other with homemade dandelion wine and got busy making this delicious meal.  

     While at the market on the weekend, I made sure to pick up extra mache (lamb's lettuce) because I wanted us to have lots of it while mom was here, because as I've mentioned before it is her favorite.  We made it the way mom used to eat it with her friend Candide in France, dressed with a very creamy dijon vinaigrette with lots of fresh garlic.  The dandelion wine also made an appearance in the butternut squash risotto.  Ted's stand also provided us with some lovely fresh garlic chives which I added to the Salmon Fishcakes.  

MACHE in a Dijon Vinaigrette with Fresh Garlic

3 bags of Ted Hutten's fresh mache greens

2 cloves organic garlic, smashed and minced

2 Tbsp organic balsamic vinegar

1 heaping Tbsp organic dijon mustard

sea salt and fresh black pepper to taste

1/4 cup e.v olive oil

Method:  Blend the garlic, vinegar, dijon, s + p, and olive oil together.  Toss with the mache.

BUTTERNUT SQUASH RISOTTO

1 litre organic chicken stock

4 Tbsp organic butter

1 onion, minced 

sea salt and fresh black pepper to taste

1 cup organic or nutra-farmed arborio rice

1/2 cup white wine

1/2 cup romano or parmesan cheese

1 1/2 - 2 cups organic butternut squash

Method:  In a small saucepan, combine broth with 1 cup of water.  Bring to a boil, reduce heat and keep at a low simmer.

     In a large saucepan, heat 2 Tbsp of the butter over medium heat and saute the onion with the salt and pepper.  Cook until the onion and squash until the onion is soft, about 5 minutes.  Add the rice, and cook stirring for 2 minutes.  Add the wine and cook, stirring occasionally until absorbed for 1-2 minutes.

     Add 2 cups of the hot broth, simmer over medium low, stirring every now and then until the liquid is pretty much absorbed (10-12 mins).  Continue adding broth, 1 cup at a time, allowing each cup to be absorbed before adding more, stirring occasionally until rice is creamy and just tender 20 - 25 mins.  Remove from heat, stir in cheese and remaining butter.  Season with salt and pepper.